Lemony Baked Tofu

Cadry writes, "The secret to this Lemony Baked Tofu with Rosemary is in the pressing and the long baking time. It gives the tofu such a wonderful give and texture that is, dare I say, succulent. It's great on its own, in a salad, or on a sandwich. You can find the recipe on my blog Cadry's Kitchen.

Left Over Quinoa Salad

Laura, from Food From a Former Fat Girl writes, "One of my favorite things to do with left over quinoa is turn it into a bright and healthy salad. This makes a very filling lunch, and you can add pretty much any vegetable that you like."

Roasted Chickpeas

Jackie wanted to share a quick, easy, yummy snack food with you, readers: Roasted Chickpeas!

"They are a great substitute for salty snacks!" she says.

BodyRock TV

Mandy wrote this from Seoul:

"...there is a website that I've discovered that has been a life saver since I moved here. The gym in our area is incredibly expensive and running hurts my knees, so I was at a loss as to how to stay fit. Luckily I found Zuzana! Her blog is full of fun, short exercise routines that can be done in your own house with minimal or zero equipment. They are also incredibly intense, so even 15 minutes feels like sweating at the gym for an hour or more."

Follow the link to Body Rock TV for Zuzana's inspiring videos of short interval workouts you can do at home using your own body weight and minimal equipment.

Thanks, Mandy!

Raw Not-sagna

"Raw Not-sagna, a lovely treat my girls whipped up for me!"

Submitted by Julie, from Gluten-Free Vegan Family.

Macaroni-N-Broccoli

Instead of macaroni and cheese, try this pasta dish made with blended broccoli, garlic, and lemon juice tossed with whole wheat macaroni. Check out the recipe at Munching Madness!

Strawberry Ice Cream

Really? Yes, when it's raw, vegan and sugar-free!

Picture and recipe submitted by Green Beans and Jam.

A Simple Pasta Dish

Rotini pasta with extra virgin olive oil, zuchini, asparagus, sun-dried tomatoes (rehydrated with vegetable broth), Italian-seasoned canned tomatoes, fresh basil, and a little SoySations parmesan-style shreds.

(Submitted by Robin)

A Healthy Lunch

A fresh veggie platter with Red Pepper and White Bean Hummus, from The Year of the Vegan.

Cheesy Tahini Broccoli

Marinated broccoli smothered in a creamy cheesy tahini sauce -- raw, vegan and gluten-free. Recipe, including instructions on making your own raw tahini can be found at Veganlicious.