Mac Salad
- 16 oz. dry elbow macaroni
- 2 cups vegan mayonnaise
- 1 cup non-dairy plain yogurt
- 4 tsp. apple cider vinegar
- 4 tbsp. reserved water from pasta cooking
- 2 tsp. sugar
- 1/2 tsp. celery seed
- 1 large red bell pepper, finely chopped (about 2/3 cup)
- 2/3 cup chopped shredded rainbow carrots
- salt & freshly ground black pepper
Boil the pasta according to package instructions. Save 4 tablespoons of the water for the dressing. Let pasta cool.
Whisk together the mayo, yogurt, vinegar, cooking water, sugar and celery seed until smooth.
In a large bowl, combine the cooled pasta, red bell pepper and carrots and stir to combine. Pour the dressing over the top and mix well. Lightly season with salt & freshly ground black pepper.
Cover and move to the fridge until ready to serve.
Mediterranean Pearl Couscous Salad
- 3 cups cooked pearl couscous (or Acini di Pepe)
- 3 tbsp. avocado oil
- 1 tbsp. lemon juice
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. salt
- freshly ground black pepper
- 1 1/2 cups seeded chopped cucumber
- 12 oz. cherry tomatoes, quartered
- 1 - 15 oz. can garbanzo beans, rinsed, drained & shelled
- 1/4 cup finely chopped red onion
- 3 tbsp. chopped fresh parsley
- 2/3 cup crumbled plant based feta cheese
Cook pearl couscous according to package directions. Allow to cool.
In a large bowl, combine the couscous, oil, lemon juice, red pepper flakes, salt & pepper. Toss to completely coat the couscous.
Add the cucumber, tomatoes, garbanzos, onion and parsley to the bowl and stir to combine. Top with crumbled feta.
Cover and move to the fridge until ready to serve.
Cumin Lime Coleslaw
- 2 - 14 oz. bags coleslaw
- 1 bunch green onions, white and light green parts, chopped
- 1 cup vegan mayo
- 2 tbsp. lime juice
- 4 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
In a small bowl, whisk together the mayo, lime juice, cumin, salt & cayenne.
In a large bowl, combine the green onions and coleslaw mix. Pour the dressing over the top and stir to mix well. Move to the fridge until ready to enjoy.
The Best Grilled Impossible Burgers
- 4 - 12 oz. packages ground Impossible burger
- 4 links spicy Impossible sausage
- 2 1/2 tbsp. dijon mustard
- 2 1/2 tbsp. vegan Worcestershire sauce
- 1/2 cup minced red onion
- 4 tsp. minced garlic
- 1 tsp. salt
- 1 tsp. ground black pepper
- hamburger buns
- toppings such as: lettuce, tomato, onion, pickle, etc.
Put the burger ingredients in a large bowl and use very clean hands to mix everything together.
Divide the mixture into 16 equal portions. Use the palm of your hands to flatten into patties.
Add the patties to a hot grill and grill for 3 minutes per side. Enjoy!
Non-Dairy Smokin' Hot Cheese Ball
- 8 oz. plant based chive cream cheese
- 1 cup shredded Mexican style plant based cheese
- 1/4 cup finely minced red onion
- 2 tbsp. salsa
- 1 tsp. cumin
- 2 tsp. chopped green chiles
- Jalapeno Lime tortilla chips, crushed
Put the cream cheese, shredded cheese, onion, salsa, cumin and green chiles in a food processor. Pulse until everything is evenly combined.
Scoop the mixture out onto saran wrap and roll into a ball. Put in the fridge for 2+ hours.
Put the chips into a clean food processor and pulse to crush. Roll the cheese ball in the chips and serve with crackers.
