This classic Waldorf salad has been a crowd pleaser for many years and has always been a personal favorite growing up. My version uses baked tofu, which gives an almost “chicken” like texture in as little as 30 minutes. Whether you eat this salad on a sandwich or a bed of greens, you will surely enjoy this recipe!
Yield: 5 cups
2 blocks (28 oz.) extra firm tofu, pressed & pat dry
Sometimes in life you need a good shortcut, especially when it comes to a recipe. That’s why these crab cakes are made with heart of palm and not crab meat! Whether you are vegan or don’t eat fish, these crabless cakes are just for you.
Begin by draining hearts of palm and shredding them. Slice into medium size pieces and oat dry with a paper towel.
In mixing bowl, combine shredded hearts of palm, mayo, green bell pepper, red pepper, scallions, dill, parsley, prepared egg replacer, salt, pepper and half breadcrumbs. Mix well and refrigerate for 1 hour and 30 minutes.
Form into 4 patties and gently press into bread crumbs to coat.
In frying pan on medium heat, add oil and once hot, place cakes in pan and cook for 3-4 minutes on each side or until golden brown. Remove from pan onto a cooling rack with paper towel under to catch any oil drips.
Serve warm with remoulade sauce and garnished with micro greens and lemon wedge.
Chef’s tip: Freeze tightly wrapped for up to 1 month.
If Thanksgiving had a specific taste, I think it would be this recipe. This butternut squash macaroni and cheese is the perfect alternative if you are living a plant-based lifestyle or if you simply can’t tolerate dairy. This meal is simple, comforting, and can be paired well with a simple green salad for a perfect meatless meal. I think you may have just stumbled across your new favorite fall dish!
Yields 6 servings
1 medium butternut squash, peeled, seeded, and diced
Not all meals have to be made with meat. These plant-based “meatballs” are made with farm fresh eggplant and other wholesome and nutritious ingredients. In this meatless “meatball” recipe, you’ll combine the ingredients in a food processor and let it all bake in the oven. They are seriously delicious! My favorite addition to this recipe would be the homemade sauce, it really makes this recipe extra special. Having a dinner like this brings back lots of good memories growing up in an Italian family. There’s nothing better than good food, company, and lots of laughs.
This “tuna” salad recreation is a huge favorite of mine that I enjoy making for my lunches. I love this recipe because you can toss all of the ingredients into a food processor and quickly pulse to combine. It is ideal for people that are on-the-go and do not have that much time to cook or clean dishes. Simply spread this over your bread of choice with tomato and lettuce (or sprouts) and get ready for a tasty meal!
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