About Linda Long

Linda Long is a food writer and photographer. A committed vegan for over 30 years, she has contributed to vegetarian magazines including Vegetarian Journal and VegNews. She’s also the author of the award-winning cookbooks Great Chefs Cook Vegan and Virgin Vegan.

White Asparagus with Oranges and Olives

White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.

  • Quick Glance
  • 15 M
  • 30 M
  • 0

Yellow Gazpacho and Ratatouille

Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.

  • Quick Glance
  • 50 M
  • 1 H
  • 0

Curried Cauliflower Salad with Currants and Pine Nuts

For this salad, curried cauliflower, currants, and pine nuts are tossed in a curried dressing. The cauliflower salad can be made several hours ahead.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
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