Magnificent Vegan Macaroni Salad

Mom always made the very best salads to go with sandwiches, but over the years I simply couldn’t eat most of my favorites anymore or stomach the real mayonnaise she used. I figured out a simple way around it and now everyone in my house (including Mom) is eating this delicious, vegan Macaroni Salad.

You Will Need:

• 1/2 Lb. Elbow Macaroni Pasta, cooked to your liking. (Whole wheat is okay to use, too!)
• 2 Cups Vegenaise
• 4 Stalks of Celery (Sliced)
• 1/2 Small Onion (Diced)
• 1/4 Bag Frozen Peas (If you have fresh, God bless you. Use them)
• 1 Tsp Celery Seed (Or Celery Salt and omit the salt)
• Salt and Pepper to taste

Instructions:

1. This is a simple recipe that can be done in three steps. This first step is to boil the pasta. While it is cooking, use that time to prep all of the vegetables. Put them in a colander together and run warm water over them, just to defrost the peas a little.
2. Drain the pasta and rinse with warm water, to wash some of the starch off. Mix the vegetables in.



3. Mix in the vegenaise, celery seed (salt) and salt and pepper. Phew! Wasn’t that easy? This salad keeps for about 1 week and can be served with subs, sandwiches and pita wraps.

Variations: Try with Fresh Asparagus tips instead of celery. Or try
adding a little mustard for a deli like taste!

Vegan Angle Hair Vegetable Salad

A classic summer dish in my house, this recipe is great for those hot days when cooking is just not an option. For Diabetics, this salad is a good replacement when all you want is carbs, the vegetables help to take most of that away, but you can still enjoy some pasta. Try this one outside on a picnic or at a BBQ.

Serves: 3
Raw ingredients to meal: 20 Minutes

You will need:

• 1/2 Lb Whole Wheat Angel Hair Pasta (Regular works well too, and is slightly lighter)
• 1 Medium Zucchini (Julienned)
• 1 Medium Yellow Summer Squash (Julienned)
• 2 Crowns Broccoli (Cut in small, bite-sized florets)
• 1 1/4 Cups Peas (Frozen works fine, but fresh if you have them!)
• 1/2 Cup Your favorite Italian Dressing (Newman’s Light Italian Dressing is good)
• Salt and Pepper to taste

Directions:

1. Very simple! Boil up your pasta until is is just al dente. While it’s cooking prepare all of the vegetables and in a medium bowl, mix them all together. They are to be left raw. No cooking required.


step 1

2. When the pasta is cooked and drained, rinse it in warm water. Shake out excess and add to the vegetables. Mix really well. It’s going to be hard to get the veggies incorporated into the spaghetti, but you will get there. With great patience comes great rewards.
3. Mix in your favorite Italian dressing, salt and pepper and combine. Serve hot or the next day cool.

Vegan Angle Hair Vegetable Salad

Variation: Try some tofu or “chicken” strips (Morning Star Farms are good) mixed in for added protein.

Vegan Insalata Caprese

Raw ingredients to finished salad: 10 minutes
Serves: 4-6

What you need:

Vegan Insalata Caprese

• 1 Block Medium Firm Tofu (cut in 1/4 inch slices)
• 2 Medium Tomatoes (also 1/4 inch slices)
• 6 Large Sweet Basil Leaves (ripped into little pieces)
• 2 Cloves Garlic (minced)
• 1/8 Cup Pine Nuts
• Olive Oil

Directions:

soak the tofu

1. This one has to be started the day before, but the rest is very easy. Take the tofu slices and soak in a bowl of very salty water. This, when soaked overnight, gives the tofu a cheesy flavor and the texture is much like fresh mozzarella. The rest of your day before prep is simple. Take a bottle (with a lid) and fill half way with olive oil. Add minced garlic and ripped basil. Leave sit unrefrigerated, overnight. The longer this mix sits, the better it becomes. Try using it as a dip for fresh baked bread, or even a salad dressing!
2. Minutes before you are ready to serve, slice the tomatoes into bite sized wedges. Try getting a good and ripe tomato. If your lucky, get some varity of heirloom tomato, like Brandywine over the summertime. In a nice sized bowl, alternate the tomato and the tofu all around the dish until they form a ring. Put anything that’s left in the center. Salt and pepper, and sprinkle with pine nuts. Take a few whole basil leaves and put them in for presentation. Drizzle with the olive oil mix and serve! Enjoy your tofu salad.

Variation:

Try instead with a balsamic vinegar dressing and Greek olives and without the garlic. Or try dicing all of the above ingredients and serving on top of toasted Italian bread for a Caprese Bread Bite!