Peanut Dragon Sauce

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It’s been a super busy week! When I crave a quick comforting meal, soba noodles are often my go-to food. Here’s an easy sauce to pour over your noodles, steamed veggies or to dip your spring roll into.

Peanut Dragon Dressing

from “Isa Does It” by Isa Chandra Moskowitz

1/2 cup Peanut butter, creamy
2 cloves Garlic, peeled
1/3 cup Water
3 tablespoons Rice vinegar
2 tablespoons Tamari sauce
1 tablespoon Agave nectar
1 tablespoon Sriracha
1 teaspoon Sesame oil, toasted
1/2 teaspoon Salt

Blend ingredients together in food processor until smooth. Enjoy!

Creamy Pasta Salad

Here’s a delicious reworking of traditional macaroni salad. Prepared with whole-grain pasta and  lots of crunchy fresh veggies, this one is  so nutritious, it can stand alone as a main dish! A refreshing change from the same old salad routine.

This dressing is creamy and mildly sweet, flavored with a blend of garlic, mustard and lemon. I will quote my husband on his first bite of this salad: “Damn, that’s good!”

Creamy Pasta Salad

2 cups dried whole grain pasta, cooked, drained and chilled

3 ribs celery, sliced

2 carrots, grated

1 small red onion, diced

1/2 cup black olives, sliced

1 cup flat leaf parsley, chopped

1/2 red bell pepper, diced (optional)

Dressing:

1/2 cup water

1/2 cup raw cashews

2 dates, pitted and sliced

2 cloves garlic, minced

2 tablespoons prepared mustard

4 tablespoons fresh lemon juice

Fresh ground black pepper

Method:

Combine cashews, dates and water and set aside while you prepare the vegetables. Place cashew mixture in high-powered blender with remaining dressing ingredients and process until smooth. Toss with vegetables and pasta to coat.

Recipe courtesy of Cathy Fisher:  http://www.straightupfood.com/blog/

Eggless Tofu Salad

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This is a quick and easy sandwich filling and certainly one of my husband Steve’s favorites. He’s what I lovingly refer to as a “meat and potatoes” vegan, and so am I, to some extent. We were both raised on the standard American diet which included familiar lunchbox staples such as tuna fish, chicken and egg salad sandwiches. We like veganized versions of homestyle, familiar dishes we grew up on as well as some of the more modern veggie dishes.

Interesting thing about these fillings, they are all made pretty much the same. This recipe is adaptable to chicken substitutes like soy curls and seitan and also mashed chickpeas that can stand in for tuna fish.

So this is my version, and I think it’s pretty darn close to the original in terms of flavor. I like a few high notes–sweet relish, tangy onion, crunchy celery and lots of black pepper. All of these ingredients are adjustable to suit your taste, so give it a try!

Eggless Tofu Salad

Recipe by Melanie daPonte

14 ounces Tofu, extra firm, drained
¼ cup vegan mayonnaise
2 tbsp. Sweet relish
1 stalk Celery, finely chopped
2 tbsp. Red onion, finely chopped
½ tsp. Turmeric
1 tsp. Dill, dried
¼ tsp. Salt
¼ tsp. Pepper
2 tsp. Dijon mustard

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Drain tofu, squeezing out any excess liquid. Crumble with hands into large mixing bowl. Add remaining ingredients and blend well to incorporate to a smooth, spreadable consistency.

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I cannot stress enough the importance of tasting for seasoning. If you like more salt, add it now. If you like it sweeter, add more relish, etc. Make this recipe your own, and you won’t regret it.

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Buffalo Tempeh Caesar Wrap

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Way back when before I went vegan (BV) my favorite lunchtime meal was a big Caesar salad with grilled or blackened chicken or fish. Later on, it was the Buffalo Chicken Caesar Wrap, sometimes found as a lunch special on menus. I love the contrast of the creamy tangy dressing and crunchy Romaine lettuce against the spicy cayenne pepper sauce.

Now I have finally found an excellent vegan Caesar salad dressing, courtesy of Roberto Martin, Ellen DeGeneres’ personal chef,  and an excellent vegan Buffalo sauce recipe from The Post Punk Kitchen that tastes EXACTLY like restaurant-style, the two worlds have come together in my NEW favorite lunch!

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Tempeh is one of the very best plant-based sources of protein. I find WestSoy brand very mild, without the bitterness sometimes associated with tempeh. It also helps to steam tempeh before combining with sauces and marinades to improve texture and flavor.

Caesar Dressing

From Vegan Cooking for Carnivores

Note: This recipe makes alot of dressing (2 1/2 cups). A tablespoon of this intensely flavorful dressing goes a long way, so I cut the recipe in half when I make it.

Ingredients:

Juice of 2 lemons

3 garlic cloves, crushed

4 tablespoons capers, packed in brine

Dash of caper brine from the jar

4 tablespoons Dijon mustard

2 teaspoons vegan Worcestershire sauce (preferably Annie’s)

2 tablespoons red wine vinegar

1 to 2 tablespoons nutritional yeast (optional)

1 1/2 cups vegan mayonnaise

1 tablespoon freshly ground black pepper

3 ounces good-quality extra-virgin olive oil.

Method:

Place all the ingredients in the jar of a blender and puree until smooth. Use immediately, or store the dressing in a squeeze bottle or glass container with an airtight lid and refrigerate for up to 2 weeks.

Here’s a link to the Post Punk Kitchen’s Buffalo Tempeh recipe http://www.theppk.com/2013/07/ranch-salad-with-buffalo-tempeh/