Vegan Egg Salad Sandwich
Makes 4 Servings
Ingredients:
- 1 12 oz package firm tofu, drained and pressed free of excess moisture
- 2 tablespoons vegan mayonnaise
- ½ tablespoon yellow mustard
- 1⁄3 cup chives, finely chopped
- 1⁄3 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- Ground black pepper and salt, to taste
Directions:
- Crumble tofu and add finely chopped chives in a bowl.
- Mix ingredients and set aside.
- In another bowl, combine vegan mayonnaise, yellow mustard, turmeric and smoked paprika.
- Mix bowl with vegan mayonnaise, yellow mustard, etc.
- Combine bowl with wet ingredients to tofu mix until. Add seasoning to taste.
- Serve on bread of choice.
- Get munchin'!
Radish Cucumber Salad
Makes 4 Servings
Ingredients:
- 10 Radishes
- 2 Cucumbers
- 1 Lemon
- Himalayan Pink Salt and Cracked Pepper
Directions:
- Squeeze lemon and pour juice into a bowl.
- Cut radishes and cucumbers into thin slices and combine.
- Seep vegetables in bowl of freshly squeezed lemon juice.
- Refrigerate bowl for at least 30 minutes.
- After 30 minutes, take bowl out of fridge.
- Add Himalayan Pink Salt and Cracked Pepper to taste.
- Delish!
Berry Medley Elderflower Mocktail
Makes 1 pitcher
Ingredients:
- 1 liter sparkling water
- 1 cup Apple Juice
- 1 cup Cranberry Juice
- 1/2 cup elderflower syrup
- 1/2 cup blackberries or raspberries
- 1/4 cup mint leaves
- optional: 1 lime thinly sliced
Directions:
- Make sure drinks are chilled before preparing.
- Mix sparkling water with apple juice, cranberry juice, and elderflower syrup in pitcher.
- Stir the blackberries.
- Garnish with mint leaves.
- Serve with ice and (optional) slice of lime.
- Yum!
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