From: Bivens, T. “Mock Tuna Salad.” From Plant to Plate. Life and Health Network. 2013. Print. Ingredients: 1 15-ounce can of chickpeas, drained 1/4 cup reduced fat Vegenaise (or simple mayonnaise) 1/3 cup celery, finely chopped 2 Tbs sweet onion, finely chopped 1/2 Tbs nutritional yeast flakes 1 stalk green onion, chopped 1 tsp low … Continue reading Mock Tuna Salad
Summer Fresh Gazpacho
Ingredients: 2 cup low sodium veggie cocktail or tomato juice 1 ½ pounds tomatoes 1 large red pepper 1 large cucumber ¼ cup onion 1 clove garlic 1 Tbsp lime juice 2 Tbsp fresh parsley (optional) Salt to taste ½ tsp red pepper flakes (optional) 1-3 Tbsps lemon juice Toppings (croutons, diced avocado, more tomatoes, … Continue reading Summer Fresh Gazpacho
Russian Salad
Ingredients: 3 cups kidney beans, drained and rinsed 1 14 oz can sauerkraut (containing no additives), drained 2 large potatoes, boiled 1 ½ cups fresh beets, shredded ½ bunch green onions 3 Tbsps non dairy sour cream 3 Tbsps reduces fat vegan mayo Pickle relish to taste Directions: Combine all ingredients in bowl and mix … Continue reading Russian Salad
Edamame Salad
Ingredients: 12 oz shelled edamame 16 oz frozen (thawed) or fresh corn 8 oz can water chestnuts ⅔ cup celery ⅓ cup green onion ¼ cup red peppers Dressing 5 Tbsp lemon juice 1 ½ Tbsp honey 1 ½ tsp salt 1 Tbsp parsley 1 garlic clove ⅛ tsp dill weed ¼ tsp basil Directions Mix … Continue reading Edamame Salad
Berry Fruit Salad
Adapted from Gimmesomeoven Ingredients: 1 pound fresh strawberries, hulled and halved 8 ounces fresh bing cherries, pitted 8 ounces fresh blackberries 8 ounces fresh blueberries 8 ounces fresh raspberries 1/4 cup chopped fresh mint leaves 2 tablespoons fresh lemon juice 1 tablespoon honey Directions: Add the strawberries, cherries, blackberries, blueberries, raspberries, and chopped mint together … Continue reading Berry Fruit Salad
Tofu Sour Cream
Ingredients: 1 Box Mori Nu Tofu (extra firm) 4 Tbs vegetable oil (optional) 1 Tbs lemon juice 1 1/2 tsp honey 1/2 tsp salt Directions: Blend all ingredients until smooth and creamy Lasts up to 5 days in a refrigerator
Taco Salad
Ingredients and Directions: Layer the following: 1/2 cup rice or quinoa 1/4 cup crushed chips 1/2 cup beans Generous sprinkling of lettuce, diced cucumber, diced tomatoes, diced onions, diced olives, cubed avocado, or other favorite diced veggies of choice 1/4 cup bulgur "meat" 2 Tbs tofu sour cream 2 Tbs nacho cheese sauce 1-2 Tbs … Continue reading Taco Salad
Korean Radish Salad
Ingredients: 1 Korean radish, sliced thinly 2 Tbsp lemon juice 2 Tbsp natural sweetener 1½ - 2 Tbsp salt Directions: Mix salt, lemon juice and sweetener together. Put the radish in a large bowl and toss to coat with lemon juice mixture. Leave out at room temperature for 48 hours, then refrigerate.
Kale Mango Salad
Contributed by Shashi Madan Ingredients: 1 bunch kale, stalks removed and discarded, leaves thinly sliced 1 lemon, juiced ¼ cup extra virgin olive oil kosher salt (to taste) 1 diced mango 2 Tbs toasted pumpkin seeds 2 tsp honey Directions: In a large serving bowl, add the kale, half of lemon juice, and a drizzle … Continue reading Kale Mango Salad
Bean Salad
Ingredients: 1 can cut beans, yellow 1 can cut beans, green 1 can kidney beans 1 can garbanzo beans ½ cup green bell pepper, finely diced ½ cup red bell pepper, finely diced ½ cup celery, finely diced ¼ cup parsley, minced (opt) ½ cup onions, finely diced 1/3 cup lemon juice 3 Tbs olive … Continue reading Bean Salad
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