The other day I was staring blankly into the refrigerator just looking for something that I could eat for lunch that was quick and delicious. Of course there was nothing quick… which led me to day dream about a somewhat easier time filled with egg salad sandwiches and tuna melts. Obviously this was just a day dream(maybe nightmare) missing fast lunch! I do not one bit miss the actual contents of those sandwiches!!!
Well, anyways, this led me to make an amazing tofu salad that may have not been as quick as I’d like (AKA instant), but it sure was delicious!! And the great thing is now for a couple days I won’t be finding myself letting all the cold out in the fridge looking for something delicious and quick because I’ll have this to eat (:
Yields enough for 4 sandwiches
2/3 of a block of tofu, extra firm, crumbled
5-6 baby carrots, diced
1/4 medium onion, diced
7-9 queen sized green olives, chopped (optional); I used Fresh and Easy brand queen stuffed green olives stuffed with jalapeño (:
2 tsp. Grey Poupon dijon mustard
3 Tbsp. vegan mayonnaise (I used Follow Your Heart brand)
Salt and fresh ground black pepper, to taste
Add all ingredients together in a medium mixing bowl. Stir well to combine. Enjoy now or let sit in the refrigerator for at least a half hour to let the flavors meld!!
I can’t believe it’s already this time again! I have been such a slacker, seeing as my last post was a month ago!! Sorry!
I am excited to post today for the Secret Recipe Club because I was assigned a great blog this month: Lick that Spoon! This site is extra special for me because Louise, the author of this site, was assigned my blog in November!!! Isn’t that awesome! So now I had the chance to recreate something wonderful from her collection of recipes (:
It was hard choosing a recipe. She is an amazing dessert chef, but I was trying to stay away from the sweets this month! Then I came across sour cream, chives, and onion dip… my mouth was watering. [CLICK HERE FOR ORIGINAL RECIPE]
Sour Cream and Onion Dip
1 container vegan sour cream (I used Tofutti brand sour cream, 12 ounce container)
2 Tbsp. granulated onion (I used Simply Organic brand dried minced onion)
1 tsp. soy sauce
1/2 tsp. sea salt
1/2-1 tsp. minced garlic (I used raw minced garlic from the jar)
Combine all ingredients in a bowl. Chill for at least an hour before serving.
That’s it! Enjoy with your favorite potato chips, plain or salt and pepper like me!
Happy fall time everyone!! My all-time favorite time of the year! Cool and sunny days, colorful leaves, football and the anticipation of the upcoming holidays! (:
And of course it’s also my favorite time of the month… Secret Recipe Club time!!! This month I’ve been assigned the blog Eliot’s Eats. this blog has some great stuff on there!! From jams to desserts, this was a hard choice to make! I finally came to the decision to make a bean dip that requires barely any prep time with literally no cooking time… my favorite kind of recipe (:
The original recipe is for Great Northern Bean Dip, but, being vegan, I wanted to utilize a bean that offers plenty of iron: the mighty red kidney bean.
Kidney Bean Party Dip
1 can red kidney beans, drained
1/4 cup salsa (I used Trader Joe’s habanero salsa)
1/2 tsp. sea salt
In a food processor, combine all ingredients. Pulse until combined and somewhat smooth.
Scoop onto a serving dish and serve with vegetable sticks or tortilla chips. Enjoy!!
I’m planning on making this dip again soon and topping it with diced avocado just to spruce it up even more (: