Hearts of Palm Crabless Salad (WFPBNO)

This weather has been unbelievably hot! I've been making pasta salad, three bean salad, chickpea-of-the-sea salad, etc. to have something as a go to for meals. This keeps me from having to cook and makes meals readily available. A few days ago I made this Crabless Salad and it was delicious. I served it stuffed into a half of an avocado with tomato wedges on top of a bed of lettuce. It was really filling and tasty. It was also good on crackers for a snack. I think you'll enjoy this salad. Be sure to make your own mayo without oil to keep it WFPBNO. 

Dressing:

• 1/4 cup plain plant-based yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Other ingredients:

• 1 can hearts of palm, drained and pulled (or cut) into thin strips
• 1/4 cup diced sweet onion
• 1/4 cup shredded carrot
• 1/4 cup diced celery

Combine all the dressing ingredients, mixing well.

Add the remaining ingredients; toss well to combine. Chill for about 30 minutes to allow the flavors to marry.

I served this in an avocado half, on top of a bed of salad greens with tomato wedges.  You could also make a sandwich or stuff a tomato with the salad.

Enjoy!!!

Mushroom & Spinach Pasta Salad (WFPBNO)

The weather has really started to heat up here in Florida. I wanted something lighter for dinner and haven't made pasta salad in a while. I had all of the ingredients to throw this pasta salad together. If you don't have fresh spinach try using a sliced zucchini. I used the mayo recipe from Dr. McDougall's Starch Solution cookbook. If you don't have vegan mayo you should make it first or while the vegetables roast. If you don't have grape tomatoes you can chop a large regular tomato. I think this recipe is very forgiving so just use the veggies you have on hand that you enjoy eating. 

                                        

Dressing:

• 1/2 cup tofu mayo
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon white balsamic vinegar
• 1 tablesoon dried dill

Mix all dressing ingredients in a mason jar. Stir well. Put in frig until needed.

Pasta Salad:

• 8 ounces baby bella mushrooms, sliced
• 1 container grape tomatoes
• 1 tablespoon garlic, minced
• 1/4 red onion, sliced thin
• 1 tablespoon Italian seasoning
• 2 tablespoons aquafaba
• 6 ounces (almost 3 cups) Farfalle pasta
• 1 15-ounce can cannellini beans, rinsed and drained
• 5 ounce bag fresh spinach, lightly chopped
• Garnish: salt, pepper, nutritional yeast

Preheat toaster oven to 400F. Cover baking sheet with parchment paper. Add vegetables, garlic, Italian seasoning a couple tablespoons aquafaba to a large bowl. Toss well. Add vegetables to the baking hseet and roast 25-30 minutes.

When they are done return to your large bowl.

While the veggies roast cook pasta according to package directions. Once it's done rinse with cold water and then toss in the spinach and give it a good stir.

Add beans to the vegetables and toss. This should be cool before you add the pasta.

Add cooled pasta and spinach to the veggies and toss well.

Add the dressing you made earlier and combine well.

Garnish and serve.

Enjoy!! 

Tofu Mayonnaise (WFPBNO)

I know there are vegan mayonnaise's on the market. They are hard to find and they always have oil  in them. So I started making my own and have tried several different recipes. My favorite is Dr. McDougall's version. I increased the lemon juice by 1 teaspoon for a little more tartness. I use this on sandwiches, in coleslaw and potato salad, etc. It only takes about 5 minutes to make and I keep the 1-1/2 cups in a mason jar. Be sure to label it since it only keeps about a week.

• 1 package (12.3 ounces) silken tofu, drained
• 1 1/2 tablespoons + 1 teaspoon fresh lemon juice
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground mustard

Add all ingredients to a food processor with a S blade. Pulse a couple of times then turn to high. You will need to stop the food processor and scrape down the bowl a couple of times until it's a super smooth mayo. Add to mason jar, label and store in frig for at least 2 hours for the flavors to marry. Will keep for up to 1 week.

Enjoy!!

Creamy Pasta Salad (WFPBNO)

Pasta is one of my favorite things to eat. Fix it any way and I'm down. I do love a good pasta salad. This was so good and having it in the frig to add to to a quick lunch or even for an afternoon snack was ideal. of course you can use the veggies you have on hand or add some extras like mushrooms or chopped spinach. 

• 10 ounces whole grain rotini
• 1 orange bell pepper, chopped
• 1/2 red onion, chopped
• 1/2 cup cherry tomatoes, quartered (if your tomatoes are small just cut them in half)
• 1 Persian cucumber, quartered and sliced
• 3/4 cup dill pickle relish
• 1/2 cup black olives, sliced or quartered
• mayo

Cook pasta according to package directions. While it cooks prepare all of the veggies in a large bowl.

Once pasta is done, drain and rinse to cool it off. Add pasta to bowl with veggies and give it all a good stir.

Add your homemade, oil free, dairy free mayo. I used about 2/3 a cup. Remember this is a creamy pasta salad so add the amount that you like.

Serve as a side dish to a cookout, next to a sandwich or a bowl of soup. This can be garnished with sunflower seeds or a sprinkle of nutritional yeast. 

Simple and delicious!

Mayonnaise (WFPBNO)

I've made several different mayo recipes, Dr. McDougal, Forks Over Knives, etc. They are good, but this one had tofu and a small amount of cashews. I took out the oil and salt, reduced the amount of cashews and left out the black pepper. I really like this and will be using this next week on the blog in a pasta salad recipe that is amazing. I would use this within 7 days.

• 1 12-ounce package of extra firm silken tofu
• 1/4 cup raw cashews*
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• 2 tablespoons nutritional yeast
• 1/2 teaspoon minced garlic (I use the pre-minced stuff)
• 1/2 teaspoon onion powder
• 1/4 teaspoon sugar or maple syrup

Add all ingredients to a high-speed blender. Blend for about 1 minute. Scrape down the sides of the blender and blend until you can't see any cashew pieces, about 30 seconds.

Pour into a jar and label it with the date. Keep in the frig and use as you would regular store bought mayo.

*Note: If you don't have a high-speed blender, soak the cashews in cool water for a few hours. You could also simmer them in hot water for about 10 minutes for a faster softening.