Ingredients
4 fresh, vine ripe tomatoes
olive oil for drizzling
1 teaspoon dried basil
salt and freshly cracked black pepper to taste
Instructions
Slice tomatoes.
Arrange on a serving dish, sprinkle with basil, salt, and pepper.
Drizzle with olive oil.
Enjoy!
Ingredients
1 small head cabbage
1 large carrot or 2 small carrots, peeled
1 cup vegan mayonnaise
1/3 cup sweetener
2 tablespoons vinegar
1 teaspoon lemon juice
1 teaspoon salt
pepper to taste
Instructions
Using a food processor or box grater shred cabbage and carrots. Place in a large bowl. Set aside.
In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice salt and pepper. Mix until smooth and creamy.
Pour over cabbage and carrots. Stir to thoroughly combine. Refrigerate until ready to serve.
Enjoy!
Ingredients
1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1cup chopped onion
1 (4 ounce) jar chopped pimento peppers, drained
½ cup white wine vinegar
½ cup almond oil
¼ cup sweetener
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
Instructions
Mix green beans, yellow wax beans, kidney beans, onion, and pimiento peppers in a bowl.
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Enjoy!
Ingredients
2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
½ teaspoon salt
a pinch of black salt (kala namak)
½ teaspoon freshly ground black pepper
8 oz firm silken tofu
1 small celery stalk
¼ cup chopped pickle (not relish)
1 teaspoon agave nectar (optional)
3 scallions
2 tablespoons chopped fresh parsley
½ cup vegan mayonnaise
2 tablespoons Dijon-style mustard
Instructions
Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut tofu, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Enjoy!
Ingredients
1/2 cup white wine vinegar
1/4 cup water
1tablespoon sweetener of choice
1 small clove of garlic, crushed
salt to taste
1 Armenian cucumber, thinly sliced, about 2 cups
1/4 cup thinly sliced roasted red pepper
2 tablespoons finely diced red onion
1 cup yellow grape tomatoes, halved
1/2 cup vegan feta crumbles
1 teaspoon dried dill weed
1/2 teaspoon black mustard seeds (optional)
Instructions
Combine vinegar, water, sweetener and garlic in a small sauce pan and bring to a boil. Stir and remove from the heat when the sweetener is fully dissolved. Add a pinch of salt and let cool.
Meanwhile, toss all the remaining ingredients together in a medium sized bowl. When the dressing is cool, pour over the vegetables; you may not want to use all the dressing if you prefer a drier salad. Toss and serve right away. Also, since the salad improves with sitting, it’s fine to do it in advance.
Enjoy!
Ingredients
2 pounds waxy potatoes
6-8 slices plant bacon, finely diced
½ cup finely chopped onion
¾ cup no-beef stock
6 Tbsp white wine vinegar
1 teaspoon Dijon or mild German mustard
2 tablespoons avocado oil
1 teaspoon sugar
½ teaspoon salt, or more to taste
¼ teaspoon black pepper, freshly ground
2 tablespoons chopped parsley, or chives
Instructions
Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
Meanwhile, make the dressing. Cook the plant bacon in a skillet with the butter over medium heat until crispy. Take out the bacon and set it aside, leaving the butter in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 minutes. Add no-beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper.
Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl.
Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces. Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
Notes
Use Yukon Gold potatoes, Yellow Potatoes, Charlotte, or New Red potatoes because of their waxy flesh and firm texture. Don’t use starchy potatoes like russet.
Potato salad can be served warm, at room temperature, or cold. The salad should not sit at room temperature for more than 2 hours for food safety reasons.
The potatoes are cooked unpeeled and are peeled while they’re still hot because this way the potatoes will better soak up the salad dressing.
Sprinkle the salad with chopped chives or parsley before serving.
Enjoy!
Ingredients
2 cups leftover Mexican Inspired Fiesta Pasta
1/2 cup sliced celery
1/2 cup corn kernels
1/2 cup grape tomatoes, halved
1/2 cup Vegenaise
1/4 cup cilantro leaves
Instructions
Mix all ingredients well. Store in a covered container in the refrigerator.
Best flavor when made the day before serving.
Enjoy!
Ingredients
8 ounces macaroni
1/2 cup Vegenaise
2 tablespoons whole grain mustard
1 teaspoon white wine vinegar
3 stalks celery, sliced
2 dill pickles, chopped
2 tablespoons chopped bottled pimientos, drained
1/2 teaspoon seasoned salt
black pepper to taste
Instructions
Cook pasta according to package instructions. Make sure you cook it til tender. Al dente pasta will absorb too much moisture from the dressing, resulting in a dry, unpleasant salad.
Drain pasta and rinse in cold water to stop the cooking. Drain again.
In a large mixing bowl, add cooled, drained pasta, and all of the remaining ingredients and mix well.
Best flavor is achieved by serving the salad the next day. Check for seasoning and creaminess, and add more Vegenaise if the salad has dried out.
Enjoy!
Ingredients
1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil
4 teaspoons minced fresh ginger root
1/2 teaspoon salt
1/4 teaspoon sugar
Instructions
In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.
Enjoy!
Ingredients
3/4 pound red potatoes
3/4 pound white potatoes
3/4 pound purple potatoes
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
1/3 cup clove of minced garlic
1 teaspoon agave nectar
1 teaspoon white wine vinegar
1 teaspoon whole grain mustard
1 tablespoon fresh chives, chopped
salt and pepper to taste
Instructions
Thoroughly wash the potatoes and place in a medium saucepan, cover with water and add salt. Over high heat, bring to a boil. Reduce to medium heat, cover and cook for about 20 minutes. Using a fork, check to see if the potato is soft. If it is, drain the water and allow to cool.
When completely cool, cut the potatoes into quarter slices and set aside.
In a small bowl, mix together the olive oil, garlic, honey, vinegar, mustard, and chives.
Pour the sauce mixture over the potatoes and mix gently. Add salt and pepper to taste. Cover the bowl and chill until ready to serve.
Enjoy!
Ingredients
8 ounces vegan halloumi cheese, sliced into 1/4 inch slabs
2 tablespoons olive oil, divided
3 small cucumbers, sliced into coins
1 pint cherry tomatoes, halved
4 ounces spring lettuce mix
3 tablespoons chopped fresh mint
1 tablespoon freshly squeezed lemon juice
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Instructions
Heat a grill pan over medium-high heat or heat a grill to medium heat.
Brush the halloumi slices with 1 tablespoon of olive oil, coating both sides of the cheese.
Place the halloumi on the grill pan or grill and cook on each side for 2 to 3 minutes or until grill lines form and the cheese is softening.
Toss the sliced cucumbers, halved tomatoes, greens, and mint together. Spread them across a large, low bowl or large plate.
Mix the remaining olive oil, lemon juice, sea salt, and pepper together. Drizzle across the salad.
When the halloumi is done cooking, add it to the salad and serve immediately.
Enjoy!
3 fennel bulbs
2 blood oranges
2 cara cara oranges
1 Valencia orange
1/4 cup good olive oil
salt and pepper to taste
Instructions
Thinly slice fennel bulbs. Reserve fronds for garnish.
Juice the Valencia orange. Add olive oil, salt, and pepper, and whisk well. Toss sliced fennel in dressing.
Peel and slice blood oranges and cara cara oranges. Arrange on top of salad. Garnish with wisps of fennel fronds and extra pepper.
Enjoy!
