Dog! I Love Salad I really do. And I don’t mean “love.” I mean LOVE. Salad is pretty much my go-to meal, even when I’m not really worrying about what I eat. Sometimes people are startled by the quantity of salad that I can eat, but, hey, it’s lettuce. : ) Yesterday, I whipped up this little gem. I’ll definitely be doing it again!
4 cups shredded romaine
1/2 cup blueberries
1 cup grapefruit segments
1/4 cup sunflower seeds
1/4 cup vegan mayo
1 T lemon juice
1 T apple cider vinegar
1/4 t garlic
salt and pepper
1/4 cup finely chopped firm tofu
(Mix first 5 ingredients, add soy milk to thin as needed, fold in tofu and top salad)
I did pots of chicken noodle and veggie soup yesterday, and my house smelled wonderful. A friendly tweep asked me to post the recipe for the veggie noodle, so here it is – though it’s pretty easy 🙂
2 carrots or 1.5 cup baby carrots, bitesize
2 stalks celery, sliced
2/3 block of firm tofu, chopped into small cubes
2 cans veggie broth (or 3 cups if you make your own)
4 veggie bullion cubes
4 cups water
black pepper to taste
1/2 lb rotini or other pasta
4 T miso paste
Put veggies (add others as you like – I often do onions or greens as well, but didn’t this time!), tofu, and broth in a large pan. Bring to a boil. Add bullion. After bullion dissolves, gradually add additional water. Bring back to a boil and then reduce to quick simmer until carrots are well cooked. Add pasta and boil until done to taste. Pepper (you likely won’t need salt) during this stage. When pasta is almost done, add miso. Stir in and then reduce heat to med/low. Simmer 5 minutes and serve!
** See below!
I admit it. I miss those mayonnaise laden non-vegan (or even non-veg) salads like chicken salad, tuna salad, and egg salad. I found a nice looking recipe for vegan “tuna” salad recently on Happy Herbivore and I can’t wait to make it. I just need to find some kelp (which, by the way, is a totally fun word to say KELP KELP KELP). Since I couldn’t make that, I turned to one of my old standbys, vegan no egg salad. I’m not going to tell you it takes exactly like egg salad, but it’s close enough that my 10 year old omnivore, who is an egg salad lover, thought it was amazing and ate half the batch. And, like most of my recipes, it’s easy.
1 package extra firm tofu, cut into very small cubes or mashed with a fork
2 stalks celery, sliced thin
1 small onion, diced
3 T sweet relish
1/3 C vegan mayo
1 t yellow mustard
Directions…um… mix it up, chill, and put it on bread to eat it.
Image from ChefInYou.com Check it out for ideas on egg substitutes!