How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (14 page)

¼ cup Braggs

¼ cup rice vinegar

½ cup cucumber, seeded and shredded

1 cup carrots, peeled and shredded

6 large radishes, sliced

3 stalks green onions, thinly sliced

2-4 tablespoons
gomashio
(garnish)

In a medium pot, cook noodles until al dente (tender but still firm to bite), about 8 minutes. Drain and rinse noodles under cold water until cool. Transfer to a large bowl. In a small bowl, whisk together the sesame oil, Braggs, and vinegar. Toss with the noodles to coat. Add the cucumber, carrots, radishes, and onions, and toss. Garnish with gomashio.

TENACIOUS TABOULI

Bulgur is a dried form of cooked, cracked wheat. Nutritious and delicious, it gives this exquisite salad a chewy texture.

3½ cups boiling water

2 cups uncooked bulgur
or
couscous

3 stalks celery, chopped

4-6 stalks green onions, chopped

2 medium carrots, chopped

3 large tomatoes, chopped

¼ cup flax oil

cup lemon juice

1 cup fresh parsley, chopped

1 tbsp fresh mint, chopped

1½ tsp salt

tsp cayenne pepper

2-4 cloves garlic, minced

¾ cup cooked
or
canned chickpeas

(garbanzo beans)

In a medium bowl, pour boiling water over the bulgur. Set aside and let sit for 30 minutes. Meanwhile, prepare vegetables and set aside. Drain off excess water from the bulgur and add the vegetables, oil, lemon juice, parsley, mint, salt, cayenne, garlic, and chickpeas. Toss together well and chill before serving.

AUNTIE BONNIE’S POTATO CUCUMBER SALAD

This tangy, tart salad will tickle your tastebuds.

2-3 cups new potatoes, cubed

1 tbsp fresh dill, chives
or
parsley, chopped

1 tbsp Dijon mustard

2 tbsp red wine vinegar

1 tbsp prepared horseradish

¼ cup flax oil

¼ tsp salt

¼ tsp pepper

2-3 cups cucumber, cubed

In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork. In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt, and pepper. Set aside. Once the potatoes are done, drain and rinse under cold water until cool. In a medium bowl, mix together the potatoes, cucumbers, and dressing just before serving. Makes 4-6 servings.

S & M SPICY SALAD

My cousin Stacy and his partner Molly passed this recipe on to me. This salad rocks!

1 lb firm tofu, cubed

2 medium carrots, chopped

6-8 green beans, cut into 2 inch slices

2 cups butternut squash, peeled and cubed

5-8 mushrooms, chopped

½-1 tsp red pepper flakes
or
cayenne pepper

2 tbsp olive oil

1 small red onion, chopped

1 small red pepper, chopped

1 small cucumber, chopped

1 cup spicy Japanese sprouts

1-2 tsp wasabi

¼ cup
Faux Parmesan cheese

3 tbsp rice vinegar

In a medium pot, sauté the tofu, carrots, green beans, squash, mushrooms, and red pepper flakes in oil on medium-high heat for about 8-12 minutes, until the squash can be pierced easily with a fork. Stir occasionally. Set aside.

In a medium bowl, place the onions, peppers, cucumbers, and sprouts. In a small bowl, whisk together the wasabi, Parmesan, and vinegar. Add the cooked ingredients to the fresh vegetables. Toss with the wasabi dressing right before serving. If you want to add some weight to this salad, serve over a bowl of rice.

Makes 4-6 servings.

PERFECT POTATO SALAD

Simple, cool, and delicious – perfect for picnics.

5 cups potatoes, cubed

1 tsp salt

1 tsp sweetener

1 tsp celery seed

2 tsp vinegar

3-5 stalks green onions, chopped

3 stalks celery, chopped

2 pickles, chopped (sweet pickles are great too)

1½ cups
soy mayonnaise

½-1 tsp Dijon mustard

½ cup medium tofu, crumbled

In a large pot, boil the cubed potatoes in water until they can be pierced easily with a fork. Drain and rinse under cold water until cool. Once potatoes are room temperature, place them in a large bowl, and add the rest of the ingredients. Mix well and chill before serving. Makes 4-6 servings.

AMAZING AMBROSIA SALAD

The food of the Gods: need we say more?

1 cup pineapple, chopped

1 cup apples, chopped

1 cup oranges, chopped

1 cup strawberries, sliced

1 cup grapes

½ cup coconut, shredded

1 tbsp cornstarch

6 tbsp lemon juice

3 tbsp dry sweetener

3 tbsp orange juice

½ cup soft tofu, puréed

2 tsp orange rind, grated

1 tsp poppy seeds (optional)

In a large bowl, toss the fruit and coconut until well mixed and refrigerate. In a medium saucepan combine the cornstarch with the lemon juice and stir until well blended. Place the saucepan over low heat and add the sweetener and orange juice. Cook for about 5 to 10 minutes, stirring constantly, until mixture thickens. Remove the saucepan from the heat and allow to cool thoroughly. In a blender or food processor, purée the tofu, then stir in the orange rind and poppy seeds. Add this to the juice mixture and chill for at least 1 hour. Pour the dressing over the fruit immediately before serving. Makes 4-6 servings.

DRESSINGS

Delicious and nutritious dressings depend on the use of the finest ingredients possible. Try to use only cold pressed oil in these recipes, as they contain essential fatty acids needed by the body. Vary your oils by using olive, flax, hemp, canola, sunflower, or sesame; in this way it’s possible to get a healthy balance of Omega-3 and Omega-6 in the diet. Some of these dressings have a distinct flavour, so experiment and see which ones you prefer.

PRETTY ’N’ PINK CHIVE VINEGAR

My Auntie Bonnie gave me this great idea for a vinegar. When your chives are in full bloom, remove the purple flower tops and cram as many as you can into a clean, dry jar. Pour in white wine vinegar and fill to the top. Cap tightly and let sit in a cool dark spot for 3-5 days. Strain out the flower tops and store the remaining vinegar in a clean, sealable container. Use this lovely, scented, pink vinegar for your salads.

ROASTED GARLIC DRESSING

The perfect topping for enhancing any salad. Also great for dipping veggies!

10-12 cloves garlic

1 cup flax oil
or
olive oil

½ cup balsamic vinegar

½ cup water

1 tsp salt

½ tbsp pepper

1 tbsp Dijon mustard

Separate (but don’t peel) the cloves of garlic and roast in an un-oiled pan for 10-15 minutes at 350°F, turning occasionally. Set aside and peel garlic when cool. In a blender or food processor, blend together the garlic, oil, vinegar, water, salt, pepper, and mustard until smooth.

BALSAMIC MAPLE DRESSING

Sweet but tart, this dressing is easy to make.

½ cup Balsamic vinegar

cup maple syrup

In a small bowl, whisk together the vinegar and syrup. Yum!