Calling all Salad lovers!

I have been eating a ton of salads lately! It is a bit intense, but good if you mix it up. The best part you can add as much or as little of each ingredient depending on how much you have or how much you like each ingredient. They are superego easy, quick to make and very satisfying!

Miso Salad

Lettuce/spinach mix
Nori pieces
Sweet potato (cut in rounds and cooked)
Tofu strips (cooked)
Snap peas

Delicious Miso Dressing
1 tsp white miso
1 tsp sesame seed oil
1 tsp rice vinegar
Dash of molasses (for sweetness)
1 tsp coconut milk (if you feel it needs a little more liquid)

Throw ingredients in a small bowl and whisk with fork. Pour over salad:)

Hodgepodge Salad

Lettuce
Nori pieces
Pear
Coconut Curry Tempeh (4 pieces, cooked)
Sweet potato pieces (leftover from Easter dinner)
Walnuts
Miso dressing

You can put anything you like into your salad. Experiment! You never know what awesome combo that you will stumble upon.

Enjoy!

M

"Egg" Salad Sandwich

I made this version of eggless salad sandwich for lunches this week.  Instead of eggs I use tempeh.

1 package of tempeh
1 celery stalk, diced
3 Tablespoons red pepper, diced
1 medium carrot, diced
1/2 cup vegan mayonnaise
1 Tablespoons mustard (use your favourite)
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
salt & pepper

Place tempeh in pot of boiling water.  Simmer for 12 minutes.  Drain tempeh and let sit till cool.  Once cool cut into small pieces or grate with cheese grater.

Place celery, red pepper, carrots and tempeh in bowl.

Mix vegan mayonnaise, mustard, lemon juice, garlic powder, ginger powder, salt and pepper in a small bowl.  Place mayonnaise mixture into bowl with tempeh and veggie.  Mix well.

Mixture will keep 3-4 days in the fridge.  I like mine on bread with some lettuce. Makes for a quick and tasty lunch.

If you have different vegetables in the fridge you can also use them.  Green onions, pickles or green peppers would add a different flavour, but still adding a nice crunch in contrast to the tempeh.  

Enjoy! 

M