Eve’s Pasta Salad
Prep Time: 10 min Cook Time: 10 min Difficulty: Easy Servings: 6 servings Author: The Food Pharmacy
This deli-style vegan pasta salad is made with homemade vegan mayo. The finely diced veggies add color and crunch, playing off of the creamy pasta. Make sure that whatever pasta you choose maintains a good texture when served cold. If the pasta salad dries out a bit, you can add more mayo or stir in a splash of water.
16 oz gluten free or whole grain pasta, cooked al dente
½ cup Guilt-Free Tofu Mayo, or to taste
½ cup finely diced bell peppers
¼ cup finely diced sweet or green onions
¼ cup finely diced celery
½ cup shredded carrots
¼ cup roasted pepper, diced
1-2 TBSP apple cider or rice vinegar
Herbamare or salt and pepper to taste
Combine all the ingredients in a bowl and season to taste.
Some minced fresh herbs would be lovely in this as well.
No Oil Baked Fries
Potatoes, Side Dishes
Prep Time: 5 min Cook Time: 40 min
These make delicious “home-fries” as well! Just cut them in cubes instead of wedges. Try adding different seasonings such as curry powder or smoked paprika.
4 medium-large Yukon gold potatoes
½ tsp garlic powder
Sea salt and pepper to taste
Preheat oven to 425 degrees F.
Cut the potatoes in wedges or regular French fry shape about ½ to ¾ inch thick.
Place the potatoes in a deep saucepan, cover with water and bring to a boil.
Boil for 5 minutes.
Drain well and place in a mixing bowl.
Add the seasonings and toss the potatoes so they are evenly coated.
Place in a baking dish lined with a silicone liner or parchment paper. Avoid stacking them so they cook evenly.
Bake for 35-40 minutes or until crisp. Enjoy!
Black-Eyed Peas “Asopao”
Main Courses, Soups, Puerto Rican Cuisine
Prep Time: 15 min Cook Time: 20 min
Asopao is a rice soup prepared in many parts of the Caribbean. This is our vegan black-eyed peas version of this Puerto Rican home cooking classic.
1 medium onion, diced
6 garlic cloves, crushed
1/2 cup red/orange peppers, diced
3 carrots, diced
3 TBSP tomato paste
1 TBSP fresh or dried oregano
4 culantro leaves (optional)
1 cup parbroiled brown rice (Uncle Bens)
8 cups veg broth + 2 cups water
1 cup cabbage, diced
3 cups black eye peas, cooked
2 cups butternut squash or calabaza
sea salt to taste (~1/2 tsp)
1 ripe plantain, sliced
cilantro to taste
avocado, to place on top of asopao once served
Cook onions, peppers, garlic, and tomato paste in 2 TBSP veg broth for 2-3 minutes.
Add carrots, oregano, culantro, and rice and cook for 2 minutes.
Add veg broth and water and cook for 25 minutes or until rice is cooked.
Add the rest of the ingredients except cilantro and cook for 10 minutes or until thickened. Serve topped with fresh cilantro and avocado.
Vegan Bacon Bits
Meat Alternatives, Side Dishes
Prep Time: 15 min Cook Time: 25 min Difficulty: Easy
Soy Curls are a very versatile product. This quick and easy recipe can be used as a topping for salads, scramble tofu and many other dishes.
4 oz (About 2 cups Butler Foods Soy Curls dehydrated)
or 10 ounces extra firm tofu, drained
2 TBSP nutritional yeast
4 TBSP maple syrup
A few dashes of liquid smoke
4 TBSP low sodium Tamari
3 tsp onion powder
1 tsp garlic powder
Break the Soy Curls into smaller pieces and cover with water for 10 min to re-hydrate.
If using tofu, drain well and cut into small cubes.
In a medium bowl, combine all the ingredients except Soy Curls and whisk.
Add the Soy Curls and combine well.
Bake at 425F for about 25 minutes or until crisp but not burned.
Stir half way through baking.
I prefer to use the Soy Curls instead of tofu for their texture and quicker preparation.
Butler Foods has additional recipe ideas on their website.