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.
- Beans and Legumes
- Blog Recipe of the Week
- Cooking Tips
- Desserts & Sweets
- Eat To Live
- Featured Recipes
- Main Dishes
- Meat Substitutes
- Pressure Cooker
- Recipes with Photos
- Rice and Grains
- Sandwiches and Spreads
- Sauces & Seasonings
- Soups and Stews
- Whenever you start your Amazon shopping through this link, FFV earns a small commission at no additional cost to you. Thank you for your support!
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…
- Jacked-Up Vegan RibsJackfruit adds tenderness, moisture, and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free! I wish I had an interesting story behind this recipe, but the truth is, I saw a photo of seitan-jackfruit ribs in a Facebook group and just had to have some. The texture looked […]
- Cauliflower PopcornWhen I was growing up, my Dad didn’t do a lot of cooking. And when he did cook, he tended to burn things. I can remember a few rather mournful weekends sitting at the kitchen booth in the house I grew up in on Fernandez Drive, while my mother was away on a Catholic retreat, […]