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This tempeh BLT gets extra flavor from a quick marinade and bake. A vegan cashew ranch sauce adds more richness and layers of flavor.

1/2 small head radicchio, cored, halved and chopped 1 large or 2 small heads Belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices 2 cups packed baby kale 1/4 cup oil-cured Moroccan olives (or Kalamata olives), pitted and chopped Preparation Make vinaigrette: In a small saucepan, combine oil and shallot. Place over low heat and cook just until shallot begins to sizzle. Continue cooking for 30 seconds. Remove from heat and pour into a blender or small food processor. Add ½ cup kefir, parsley, chives, tarragon, vinegar, orange zest, mustard and honey. Purée until smooth. Transf...

Chickpeas and an array of colorful veggies combine for a complete meal.

To see world and they are riding the dolphins, i was riding a shark. rob: you are here to ease people about going into the water telling such a scary story but it is not often this happens. a one in 1 million shot, we need to separate fact from fiction and sharks don't eat human beings. >> that is not true. sharks need a high fat content. they like seals, dolphins, humans are too bony. 80 people are attacked by a shark worldwide and only a handful are fatal attacks. jillian: sharks detect blood from far away, that is fact. >> that is true. one drop of blood can be detected by a shark miles awa...

It's a very simple formula on the one hand us cattle graze on these lovely meadows and also we have a very special breed of cattle they produce less milk but it's very high quality and has a higher fat content. demonstrates his traditional yogurt making process he fills glasses with milk that's been heated to forty five degrees celsius then cooled then he adds the lactobacillus. the starter culture comes from an existing. so the bacteria can reproduce indefinitely it's added to a new batch of milk which is then left to stand for up to three hours. that's also how the chinese make their yogurt ...