Dangerous* Mac Salad

Dangerous* Mac Salad

Ingredients:
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
6. Enjoy!

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!

Sun-Dried Tomato Cream Sauce

Basically this is a jazzed-up white sauce – and it’s delicious!

Ingredients:

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:

Paprika

Crushed Red Pepper

Garlic Powder

Onion Powder

Parsley

Dash of pepper

 

Preparation:

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.

Original Recipe