A Salad of Sorts...

Alrighy, then.  Let's see, you'll need a base of chopped iceburg/lettuce.
Toppings are warmed:
Rice
Sun dried tomatoes
Cooked onion, carrot, broccoli
Raisins
Shredded low-fat coconut
Avocado

Drizzle with sugar free maple syrup, and sprinkle with nooch.

Adapted from The Tolerant Vegan

Pink Tofu + Cranberry Salad

For the dry fried tofu: cube & press a brick of tofu.  Heat a nonstick pan over medium heat.  Fry the tofu in a dry pan, pressing on it gently, until a nice firm crust develops.

For the cranberry sauce: This recipe, using stevia (chunky version)

Heat the fried tofu with cranberry sauce and a drizzle of maple syrup.  Serve over lettuce, with diced avocado and pecans.

Adapted from HHL

Corn Salad and ... Date-Coffee Pancakes

Well, I'm still catching up here, so I couldn't manage to dig up a picture for the salad.  Perhaps my camera ran out of power or something..

 

 

Anyhoo, I couldn't give you a post without pictures, now, could I?  So, thus, I give you pancakes and corn salad.  Which TOTALLY makes sense.  Right?  Right.

 

 

Pancakes adapted from The Tolerant Vegan

 

In a small bowl, mix together:

• 1 cup whole wheat flour
• 1 tsp baking powder
• a pinch of salt
• 1/2 tbsp baking blend stevia
• 1/2 banana, mashed
• 1 cup nondairy milk
• 1 tbsp instant coffee
• 1/4 cup chopped dates

Make like you normally make pancakes.  Makes 2, 322 calorie servings

 

Corn Salad adapted from One Green Planet

 

Mix together:

• Cooked corn from 2 ears
• 1 red bell pepper, cut into strips, cooked on a panini press
• 1 small onion, sliced, cooked on a panini press
• 2 tbsp chopped sun-dried tomatoes
• 2 tbsp vegetable broth
• a splash of cider vinegar
• 1 clove garlic, minced
• 1 tsp smoked paprika
• chopped fresh oregano
• liquid smoke
• 1 cup red kidney beans

 

Beany Salad

Adapted from Vegan Belle

• Lettuce (arugula + iceburg)
• Black beans
• Chickpeas
• Avocado
• Croutons (dice bread and stick it in the oven until dry and crisp.  Yup, it's that easy!)
• Carrot sticks

Nacho-Themed Quinoa

Weee!  Nachos!  Erm... nacho quinoa.  Nat 'cho quinoa! 

 

 

Did I just make any sense at all?  I made that traditional bad pun there, at the end.  Can you tell?  (sorry, I'm really tired at the moment.)

 

Anyhoo, this was fun to make and eat.  Can't beat quinoa and avocado, can you now...?

Enjoy!

Adapted from Sketch-Free Eating

Mix quinoa with a very generous amount of chili powder.
Cook chopped bell pepper and onion on a panini press.
Top with heated black beans, crisped (in the oven) tortilla strips, diced avocado, shredded lettuce, salsa, and the best cheese in the world.

Soba Noodle Salad

Adapted from Leafy Greens and Me

This was pretty easy: cooked soba noodles, tossed with shredded carrots and cabbage
The sauce was:
lime juice
mirin
soy sauce
sesame oil (a weeee bitty bit)
stevia extract
It was topped with tofu, drizzled with the sauce, and grilled on the panini press.

And no one will blame you if you top it all off with cashews.  Totally slipped my mind...

Meat n' Potatoes Salad

Yes, this is vegan.  ;)

And we can just pretend that I didn't forget the sweet potatoes in the picture...

I remembered them before I ate though...

Adapted from HHL

Base: iceburg
Toppings: a few sliced sausages, diced granny smith [apple], boiled fingerling [potatoes], boiled/cubed sweet potatoes
Dressing: well, just sprinkle the salad with nooch, a southwestern-ish seasoning mix, and drizzle with mirin.

Peach & Tofu Salad

These are a few of my faaavourite things:

Tofu and almonds and avocado and peaches...

Quick, healthy... summer!

Adapted from HHL

Base of iceburg, topped with sliced peach, avocado, raw almonds, and tofu slathered with bbq sauce and grilled.
Dressing... yeah.  Just throw on whatever you happen to have - something light.  The bbq sauce will provide most of the dressing, just add a splash of mirin or balsamic vinegar.

Was that easy enough for you? ;)

BBQ Tofu Salad

Yay!  Tofuuuuuuuuuuuuuu!!!!!!



 You have no idea how long I have been wanting to say that.

Yup.



I'm dead serious.

Adapted from Keepin' It Kind
First up, tofu: Cut one slab of tofu per person, press, and then slather with this bbq sauce (using 6 oz tomato paste, not 4, and no need to cook it).  Bake for 30 minutes at 375, and slather with more bbq sauce.
Base: lettuce.
Add in the tofu, black olives, canned mandarine oranges, broccoli, avocado, and top with this dressing.

Quinoa + Tofu + Brussels

Brussels Sprouts!

Dear sprouts,
You are such an underrated veggie.

Please, tell the world how GOOD you taste on the panini press.

Love,

Basil

Adapted from That's So Vegan

Cook up some quinoa, and mix with maple syrup, paprika, cumin, and thyme.

Slice one slab of tofu per serving, and grill on the panini press (drizzleing with maple syrup before), along with some trimmed brussels sprouts.

Serve, sprinkled with cilantro and cashews.  Drizzle with more syrup, if desired.  (Mine was a bit too dry for my tastes.)

Chickpea and Avocado Salad

Simple salad.

Totally cut myself on my immersion blender today, so that wrecked ALL cooking plans.  Luckily, I dug around for a quick, simple recipe and this one fit the bill.

Little did I know it would taste so good!
Adapted from The Vegan Crew

Base: Blend of iceburg/shredded cabbage/shredded carrots (you know, the stuff that comes in the bags that's pre-washed)
Toppings: roasted chickpeas (tossed with chili powder, roasted at 400 for 30 minutes), carrots, broccoli, raw almonds, avocado
Dressing: balsamic vinegar and mirin

Salad with Baked "Cheese"

These things were SUPPOSED to be baked cheese cakes.  They don't look pretty, but they still taste good.  Really, really good.

Adapted from WTHDAVEA

Blend 1/4 cup vegan cream cheese, 1/2 cup vegan sour cream, 1/2 cup soft tofu, 1/2 tsp baking powder, salt, pepper, and nooch.  Stir in 2 tbsp chopped parsley.  Pour into 1 cup ramkins, and bake for 45 minutes at 350.  Serve over iceburg and arugula. 

Dressing: mix 1/2 cup red wine vinegar, 3/4 cup mirin, 2 tsp paprika, 1 tsp flax meal, garlic and onion powder, stevia, a wee bit of dried mustard.. adapted from Versatile Vegetarian Kitchen.

Roasted Roots Salad

Summer.  Or winter?  You decide...

Adapted from HHL

Chop 1 small rutabaga, 1 medium-small yukon, 2 small carrots, and a bit of onion.  Toss with a bit of olive oil and balsamic vinegar, and 2 cloves chopped garlic.  Roast for 35-45 minutes at 380, until tender.  Allow to cool for a few minutes, then serve over chopped iceburg lettuce.  Dress with tofu mayo and mirin.  (Tofu mayo = partially cooked silken tofu + lemon juice)

Wheat Berry Salad

This salad makes you feel healthy.  No, really, I'm not lying.  Those are the first words that popped out of my mouth when I tasted it...  Btw - this has A LOT of protein.

Adapted from Oh She Glows

Dressing: blend together 1/4 cup toasted sesame seeds, 1/4 cup Silk, a bit of olive oil, 1/4 cup nooch, garlic powder, juice of 1 lemon, and 1/3 cup mirin. 
Cook a generous 1/2 cup wheat berries, then mix with 1 1/2 cups cooked lentils, dressing, sauteed onion, carrots, bell pepper, and garlic, and chopped parsley.  And wilted spinach.  Mix well. ;)

Roasted Chickpea and Watercress Salad

Summer in a bowl...

Adapted from Robin Robertson

Chickpeas: mix cooked chickpeas with soy sauce, maple syrup, nooch, liquid smoke, onion powder, paprika, and salt/pepper.  Bake at 350 for 30 minutes.
Dressing: mix 1/2 cup mirin, 3 tbsp lime juice (2 small limes), liquid smoke, agave, and dijon mustard.
Mix watercress and iceburg lettuce, and top with chopped avocado, pineapple, dressing, and chickpeas.

Tropical Salad

This was super light... and fun to make/eat.  The macadamias were a real treat!

Adapted from Oh She Glows

Base: iceburg lettuce
Stuffs: chopped banana, pinapple, mango, macadamia nuts, shredded coconut
Dressing was a bit of tofu mayo mixed with balsamic vinegar, mirin, and agave nectar.

That's it.  Honestly!

Catching Up! Macaroni Pasta Salad

Heh, my AP US History exam is over... I literally feel like a ten pound weight has been lifted off my shoulders.  So, now I can do more IMPORTANT things, like blog. ;)

This recipe is adapted from HHL, I believe, but I can't find the link... (found it, 15 minutes later!)

Base: whole wheat pasta
Veggies: torn basil, chopped sun dried tomatoes, olives, roasted red bell pepper
Dressing: tofu mayo (partially cooked silken tofu blended with lemon juice), mirin, garlic powder, nooch, Spike seasoning, chopped parsley
Served over chopped iceburg lettuce.

Loong Recipe List

This was a school project.  We had to do a 'self portrait'.  I was like "I can't draw/paint"... so I asked my teacher if I could cook something, and she said that was fine.  So here are the fruits of my labour! (Apologies for the funky formatting... I copied and pasted from Word, so that usually messes things up)

Adapted from (in order)
Chocolate Covered Katie
Chocolate Covered Katie
HHL
Notes from the Vegan Feast Kitchen

Minted Brownies

Mix together ¼ cup mint cocoa powder, ½ cup whole wheat flour, ¼ tsp baking powder, ¼ tsp salt, and ½ cup sugar.  Add in 3 tbsp blended silken tofu, 1/3 cup applesauce, 1 tbsp oil, and 2 tbsp soymilk.  Stir well, and pour into a loaf pan.  Bake for about 20 minutes at 325, until firm.

Peanut Butter Cookies

Mix together 5 tbsp whole wheat flour, ¾ tsp soda, ¼ cup sugar, and 2 tbsp brown sugar.  Mix in ½ cup peanut butter and 2 tbsp applesauce.   Refrigerate overnight.  Shape into small balls, and bake at 350 for 12 minutes, until firm.

Vegan Cobb Salad

Base: lettuce.  Toppings: mandarin oranges, black olives, broccoli, kidney beans, cheese, and tofu bacon.

Tofu Bacon

Press tofu for 30 minutes in a towel between two plates to get out extra moisture.  Slice.  Marinade in ½ cup soy sauce, 2 tbsp nutritional yeast, 2 tbsp brown sugar, 2 tbsp ketchup, and 1 tsp liquid smoke overnight.  Grill on a Panini press until completely flat.

Cheese Sandwiches

Spread white bread with tofu mayo and add soy cheese slices.  Cut into squares and serve.

Roasted Red Bell Pepper and Cream Cheese Wraps

Preheat the oven to 375.  Chop a red bell pepper in half, and then knock out most of the seeds, and take off the stem.  Place the pepper, skin up, on a baking sheet, and bake for 45 minutes – 1 hour, until the skin is blackened.  Set aside to cool, then peel the skin off, and cut into strips.

Spread a thin layer of Tofutti herbed cream cheese on a wrap, and add bell pepper strips, and fresh basil.  Cut into slices and serve.

Tofu, Mandarin, Grilled Veggie, and Mixed Lettuce Salad

All I have to say: wow.  I've never had fresh arugula before (it's homegrown, actually).  Wow.

Adapted from HHL.

The base was iceburg lettuce, then came arugula, torn cilantro, shredded carrots, canned mardarin oranges, grilled onion/mushrooms, and leftover tofu.
Dressing was tofu mayo (partially cooked silken tofu mixed with lemon juice) and the juice from the mandarines.

Wow.

Summer's Here!

Yup, it's hot.  And I decided the time was ripe to make this crispy tofu salad with avocado and pepitas from WTHDAVEA, with a few changes, obviously.  Wow... that's all I have to say.  Just the right combination of crunchy, flavour, hot, and cold...

The base was shredded iceburg lettuce.  Add-ins were avocado, pepitas, and salad dressing (tofu mayo, orange juice, tarragon).
The tofu was pressed, then sliced into thin strips.  It was then marinated in 1/4 cup beer (for St. Patrick's Day), 2 tbsp alfredo sauce, 1 tbsp soy sauce, sugar, cumin, and garlic powder.  The tofu was then coated in corn meal and baked at 375 for 30 minutes, until nice and crisp.