1/2 1lb box of pasta, cooked according to package
1/2 sweet pepper minced
2 stalks celery, finely chopped
1/2 small onion, finely chopped
5 sweet pickle slices, minced
1/3 cup sweet peas
1 15.5 oz can of chickpeas, rinsed and drained
1/2 C reduced fat Vegenaise
3 TBSP apple cider vinegar
1 tsp organic sugar
1 tsp paprika
1 tsp celery seed
1/2 tsp black pepper
1/2 tsp pink Himalayan salt
1. Cook pasta, rinse with cold water and drain
2. Chop veggies
3. Pulse chickpeas in a food processor – keep it chunky!
4. In a medium sized bowl, mix together Vegenaise, ACV, sugar, paprika, celery seed, black pepper, and salt
5. Add veggies and pulsed chickpeas, mixing thoroughly; fold in pasta
Notes: I prefer shells, but any small macaroni works well. Other additions to jazz this up are grated carrots, shredded and chopped red cabbage, green onion, and (finely minced) radish. Any plant based mayo will work for this recipe, too (including whipped avocado)!
* say goodbye to your willpower, this mac salad is dangerously yummy!
Above: lemon pepper tofu, sliced bartlett pear, diced cucumber, and plain hummus sprinkled with chia and flax seed over baby kale.
Lemon pepper tofu:
- press extra firm tofu to rid of excess water
- marinade in lemon juice, olive oil (or oil preference), black pepper, and pink salt
- in a small fry pan, heat tofu over medium heat until golden brown
Other ingredient ideas:
- protein – maple chili tofu, orange sesame tempeh, curried chickpeas
- fruit – strawberries, apples, plums, figs, pineapple
- vegetables – oyster mushrooms, beets, roasted fennel, artichoke hearts
- crunch – walnuts, almonds, pecans, sunflower seeds
- base – red cabbage, bibb lettuce, romaine
- dressing – avocado, fruit salsa
Salads can get very boring, very fast. Changing up ingredients, from choice of greens, to protein, to vegetables and fruit, makes a huge difference in creating a tasty salad. The next time you consider salad for lunch, remember your options – salads don’t have to be boring to be healthy!
Basically this is a jazzed-up white sauce – and it’s delicious!
1 TBS Earth Balance
1 TBS Flour
1 cup almond milk (original)
½ TBS vegan parmesan
2 TBS chopped sun-dried tomatoes (dry-packed, not oil-packed)
½ tsp of the following spices:
Crushed Red Pepper
Dash of pepper
First, make a roux. In a small saucepan, melt the margarine over medium-high heat. Add flour, whisking constantly until mixture begins to bubble.
After a minute or two, reduce heat. Gradually whisk in the almond milk. Continue whisking, and add the parmesan, sun-dried tomatoes, and spices to the pan.
When the sauce returns to a boil, remove from heat and enjoy!
Enjoy over pasta, vegetables, tofu, seitan, or other savory dishes. Pictured below is sauce over sweet potato orzo, veggies, and crumbles.
I actually took this recipe from CDKitchen and modified several things to suit what I had in the cupboards.
1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
3 cups broccoli
1 cup thinly sliced carrots
1 package tofu, cubed (silken is preferable)
1/2 cup canned coconut milk (I didn’t realize I was out of coconut milk, so I brought about 3/4 cup soymilk to a boil and tossed in a handful of coconut flakes, let it simmer a few minutes and pressed it through a strainer)
2 teaspoons soy sauce
3/4 teaspoon curry powder
1 1/2 tablespoons packed brown sugar (I used 1 tablespoon brown rice syrup)
2 teaspoons unseasoned rice vinegar
2 teaspoons sesame oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water
Optional: toasted sesame seeds
Separately blanch the broccoli and carrots until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.
Meanwhile, lightly drizzle sesame oil and soy sauce into the wok or skillet. When hot, toss in tofu and let brown lightly, turning only occasionally.
Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar/syrup to your liking.
Remove tofu from wok/skillet and set aside, returning pan to the heat. Heat the oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.
Add the mushrooms and stir until hot, a few minutes more.
Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce). <– (Instead of doing this, I made sure the mixture was recombined, added it to the sauce, then added the sauce to the pan – I think it did a better job of getting the starchy taste out.)
If you have them on hand, sprinkle with toasted sesame seeds.