Festive, delicious, and beautiful to see, this is the salad I serve for winter feasts.
Winter Solstice Salad
8 cups mixed baby greens
2 Bosc pears, sliced
1 pomegranate, seeded
1/2 cup pecan halves
1/4 cup balsamic vinegar (pear-infused is a nice touch)
2 teaspoons honey
1 teaspoon vegan Worcestershire sauce
1 small garlic clove, minced
1/2 … Read more
This salad is a creation of my dear friend (and inspired chef), Bruce. It looks simple, but the sum is greater than the parts, as they say. Try it…it’s filled with wonderful flavors!
Chopped Vegetable Salad
Chop roughly equal amounts of green beans, broccoli, kale, baby potatoes, red bell pepper, carrots, tomatoes, and green onions. Add some chopped walnuts.
Toss … Read more
I just found out about hemp hearts—raw, shelled, hemp seeds) this evening when I came upon a series of hemp tabouli recipes on Twitter.
Intrigued, I began reading about the Manitoba Harvest organic hemp seeds and found they:
- Have zero net carbs
- Are non-GMO project verified /and/ organic
- Contain more protein and omegas and less carbs than the same serving
… Read more
Tofu is an important part of vegan and vegetarian protein choices, low carb. It’s also a tasty ingredient for anyone wanting a plant-based protein…or just something new!
Basic Tofu “Egg” Salad
Yield 4 servings
60 ounces pounds extra firm, silken style, tofu, drained (usually 2 packages)
1/2 cup eggless mayonnaise
3 tablespoons Dijon mustard
1/2 stalk celery, diced
1/2 cup … Read more
Try this dressing on any green salad, on avocados, and in tacos, or burritos. Wonderful in most Mexican dishes!
1 cup unsweetened vegan sour cream or yogurt
1/2 cup lime juice + lime zest
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin powder
Whisk everything together until well-blended and enjoy!
… Read more