Tag Archives: salads

Cole Slaw

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Cole slaw is especially enjoyable in the summertime, and because this recipe uses mayo that’s not made with eggs, this slaw will hold up well at cookouts on hot, sunny days.

Ingredients

16-oz / 8-8.5 cups shredded “cole slaw mix” with green & purple cabbage and carrots*
3 green onions, sliced thin
2 tbsp.or to taste unrefined, organic sugar
3/4 cup Vegenaise or your favorite eggless mayonnaise
2 tbsp. red wine vinegar (or apple cider vinegar)
1 tbsp. Dijon mustard
2 tsp celery salt
1 tsp or to taste sea salt and freshly ground black pepper

* You can shred everything fresh, or as I did, buy a bag of cole slaw mix and add to it as desired. My bag was 14 oz. and mainly green cabbage with carrots, so I shredded about 2 cups of purple cabbage for color.

Directions

1. Put shredded cabbages, carrot, and onion in a large bowl and set aside.

2. In a small bowl, whisk together remaining ingredients. Pour this dressing over coleslaw mixture and toss until well incorporated.

3. Cover and refrigerate for an hour before serving for best results.

This recipe makes about 8 servings

Herbed Farro Salad

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Ingredients Farro bag

  • 1.5 cups farro, rinsed
  • 1  Bay leaf
  • 1 clove of garlic
  • 4 cups/as needed, water or vegetable broth for cooking farro
  • 1 cup of cherry tomatoes, halved
  • 1/3 cup pitted kalamata olives, chopped Farro mis
  • 1 7-oz jar roasted peppers, drained and chopped
  • ½ medium-small  red onion, thinly sliced and chopped
  • 1/2 cup packed fresh basil, chopped
  • 1/2 cup packed fresh arugula, chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • To taste, sea salt and freshly ground black pepper

Directions Farro water

  1. Cook the faro in salted water or vegetable broth, with a Bay leaf and garlic clove added. Cook according to package directions. When done, let cool before Farro cookedcombining with other salad ingredients. Remove Bay leaf. The garlic clove will be soft and you can mush it and stir it into the cooked farro.
  2. Farro salad extrasWhile farro is cooking, prep other ingredients. You can place them directly into a large serving bowl. Season well with salt and pepper and toss to combine.
  3. Once the farro is cooked and cooled, add it to the bowl, along with the vinegar and oil. Toss to combine well.  Let sit at least 20 minutes before serving. farro salad finished

 

Serves 6

Eggless Salad

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Here’s a quick and easy tofu-based dish that’s reminiscent of egg salad. Like egg salad, it’s filling, high in protein, works well in a sandwich or on top of salad greens. This dish however is great if you avoid eggs – whether you’re avoiding/limiting saturated fat and cholesterol, concerned about contamination, or simply boycotting an industry that inflicts numerous harms on birds while using the females as production units and “economically” (brutally) killing the newborn male peeps. 

Deep breath.

You could make this dish without some or all of the vegetables and it would still be good.  But if you’ve got the vegetables in your kitchen and a few extra minutes, I suggest you use them as they do add extra flavor and nutrition as well as a nice crunch.

Ingredients

  • 1 lb block of extra firm tofu, drained and excess water squeezed out
  • 1/3 cup Vegenaise or other eggless mayo
  • 4-5 stalks scallions (green onions), finely chopped (optional)
  • 1 stalk  celery, finely chopped (optional)
  • 1 carrot, finely chopped (optional)
  • 1 red bell pepper, finely chopped (optional)
  •  1.5 tbsp pickle relish (optional)
  • 1 tbsp Dijon mustard
  • ¼ tsp turmeric
  • 1.5 tsp garlic powder
  • ¾ tsp onion granules or powder
  • 1 tsp sea salt
  • To taste freshly ground black pepper

Directions:

1. In a large bowl, mash tofu with your hands or a fork.

2. Add all other ingredients and combine well.  Adjust seasoning if necessary.

Makes about 4 servings