Monday, December 21, 2015

Fresh Cranberry Salad

Try this refreshing salad as an alternative to cranberry sauce this Christmas!

1 cup cranberries, chopped
1 cup apple, chopped
1 cup orange, cut in small pieces
½ cup walnuts, chopped
2-4 Tbsp. juice concentrate (apple, white grape, or orange)
1-3 Tbsp. raspberry or strawberry fruit spread


Mix all ingredients together. Refrigerate until ready to serve.

Friday, November 6, 2015

The Best Tofu Egg Salad

Finally, the tofu egg salad recipe I've been looking for. My husband exclaims over how wonderful this recipe is every time I make it, and one person told me it's the best food they have ever eaten. This recipe uses Hampton Creek's Just Mayo, a product I am very excited about because it's vegan, just as good as Veganaise, way cheaper, and can be found in Walmart! I'm sure it would work fine with Veganaise, too if that's what you have.

Mix together:
2 (14-oz) packages medium firm tofu, mashed
1 Tbsp. dried parsley
1 tsp. onion powder
1/2 tsp. garlic powder
1-1/2 tsp. salt
1 tsp. turmeric, optional (if you want it yellow--and it adds good flavor)
1/4 cup nutritional yeast flakes
3/4 cup (or more to taste) Just Mayo vegan mayonnaise (or you could try it with Veganaise)
3-4 green onions (green and white parts), thinly sliced

Stir. Spread. Savor.

Friday, June 19, 2015

Avocado Tomato Salad

It's kind of like guacamole, but you can eat it with a spoon! Or on haystacks. Or with taquitos.

Stir together
  • 2 ripe avocados, cubed
  • 2 large ripe beefsteak tomatoes, chopped
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp. chopped cilantro
  • 1/2 tsp. salt 

Black Bean Taquitos

  • Black Bean Taquitos

  • This is my new favorite meal!

  • Preheat oven to 425˚.

  • Cook the following in a frying pan until the onion is translucent:

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 small jalapeno, seeded and chopped
  • 1 tablespoon vegetable oil

  • Then stir in:

  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 cup black beans
  • 1/2 cup cilantro, chopped
  • 3/4 cup vegan cheese (commercial or I use this recipe.)

  • Wrap in a damp paper towel and microwave for 45 seconds:
  • 12 corn tortillas, more if needed

  • Divide filling mixture evenly between tortillas. Roll tightly and place seam side  down on a baking sheet that has been sprayed with non-stick spray. Brush lightly with oil.

  • Bake 12-15 minutes until the tortillas are light brown. Serve dipped in salsa, guacamole, or sour cream.