The tofu makes a very creamy dressing, which you can use in many different recipes such as on tropical fruit for a first course or for a delicate mixed greens salad garnished with fresh fruit. Other possibilities include using it as a dessert sauce over frozen fruit-flavored yogurt or as a flavorful topping for cut-up fruit for dessert.
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Archive for the ‘Salads’ Category
4 cups cooked garbanzos-(allow to cool)
1 cup roasted red peppers, cut into strips (Trader Joe’s)…
1 lb. bag frozen Italian vegetables
1-2 large tomatoes, chopped…
This hearty colorful salad is a great potluck dish.
Today I whipped together ingredients that were in my fridge to create a filling vegan salad dressing and I really liked the results!
Dressing will last for up to one week in a tightly sealed jar in the refrigerator.
Use other vegetables as desired in this salad. Small broccoli florets are a nice addition. Nasoya makes a fat free mayonnaise that may also be used in this recipe. It can be found in most natural food stores.
Silken tofu provides the base for this delicious pesto sauce made without oil or cheese.
These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.
1/3 cup water
4 large cloves garlic, minced…
Baby salad greens (mesclun mix)
green apples cut into small cubes…
1 cup dry brown lentils
1 cup diced carrots…
Quinoa is incredibly nutritious and delicious. It is the quickest cooking whole grain, as it takes less than 20 minutes. Cook a big batch and then use 2 cups to make this great looking and tasting salad or just follow the recipe. Once you taste it, you’ll want to make it often. The nutritional yeast gives it a cheesy taste. As always, use the best fresh ingredients you can get. This salad sings, “It’s Summer”.
2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked…
1 cup bulgur
1 cup boiling water…
- Ridiculously Easy Jalapeño PicklesAt the beginning of last fall, the jalapeño plants in my garden went into overdrive, and I found myself with a whole bunch of peppers all at one time. Now, I love jalapeños. I put slices of them, seeds and all, on sandwiches, tacos, burritos, and burgers all summer long. I love the heat and […]
- Confetti Bowl with Eclectic Garden PestoWhen Mike and Kelly bought their house 3 summers ago, the only noteworthy feature in the yard was a low growing weeping red Japanese maple. Except for a few unremarkable shrubs, the yard was pretty much empty except for the grass over uneven ground. Since then, they have applied their vision and talents to transforming […]