Recipes and Information to Inspire Tasty Plant-Based Food Choices

Now That's Vegan!

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Vegan ‘Tuna’ Salad

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This salad uses chickpeas in place of tuna, combined with other ingredients and seasonings to give it zing. Ingredients: 1 15-ounce can chickpeas, rinsed and drained 1/4 cup chopped celery 1 tablespoon chopped red onion 1/4 cup Vegan Mayo, Spectrum Naturals Light Canola Mayo, or other vegan mayonnaise substitute 1 teaspoon dry mustard 1 tablespoon […]

Garden Salad

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This fresh garden salad can be served before, after, or during a meal. Culturally, Americans have their salad before or during the main course, and Europeans often have their salad after. Whenever, it’s healthy! Ingredients: 1/2 head organic iceberg lettuce, rinsed, dried, and torn into bite size pieces 1 cup variety of organic mixed baby […]

Cauliflower Salad

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This is a lighter version of classic potato salad, because it uses baked cauliflower in place of potatoes. Salad Ingredients: 1 cauliflower 1 teaspoon sea salt 3 tablespoons extra virgin olive oil 1 green bell pepper, diced 1 celery stock, sliced thin 1/4 red onion, sliced thin 1/4 cup julienne-cut sun dried tomatoes 3 tablespoons […]

 

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