Peanut Lime Tofu Salad - Vegan MoFo #10

I've really been enjoying romaine lettuce lately. It's a great source of vitamins A and K, so that's what's up on the nutrition front, yo. Pretty exciting, isn't it? 

• 1 pkg. extra-firm tofu, prepared your favorite way, I marinate mine overnight in peanut marinade then sautee
• 1 carrot, shredded
• 1/2 cucumber, chopped
• red bell pepper, sliced
• 2 scallions/green onions, diced

Dressing

• 1/4-1/2 cup peanut butter
• 4 Tbsp. fresh lime juice
• 1 clove garlic, minced
• 2 Tbsp. Tamari
• 1 tsp. sesame oil
• 1 Tbsp. brown sugar
• 1/2 - 1 cup vegetable broth (or water)

Combine all dressing ingredients in small saucepan and heat on low until peanut butter is melted. Mix well. Let cool. 

Toss dressing with the salad just prior to serving. Yum! Garnish with chopped peanuts and lime wedge!

Almond Sesame Cabbage Salad

This salad is tangy and nutty, with a slight hint of sweetness! After going gluten-free I missed this salad. I especially missed the crunchy gluten-filled ramen noodles that are commonly sprinkled throughout this salad. The toasted almonds give a nice crunch that helps replace the ramen noodles that I miss so dearly...

Ingredients

• 1 head napa cabbage, shredded
• ½ head of green cabbage, shredded
• ½ cup sliced almonds, toasted
• ¼ cup sesame seeds, toasted
• 5 green onions, chopped
• optional: could also throw in some red cabbage!

Dressing

• ½ cup vegetable oil, I have used both canola and olive oils
• 1/4 to ½ cup brown sugar
• 1 Tbsp. toasted sesame oil
• 2 Tbsp. Tamari
• 3 Tbsp. rice vinegar (or apple cider vinegar)

Directions

Dressing:

1. Combine all liquid ingredients together in a small saucepan. Bring the mixture to a boil, let boil for 1 minute (just so the sugar fully dissolves). Remove the pan from heat and let cool.
2. Toast the almonds and sesame seeds (in separate pans). 
3. In a large bowl, combine the cabbage, almonds, and green onions.
4. When ready to serve the salad, add the dressing and mix well. Sprinkle sesame seeds over the top (if using).

Quinoa Berry Salad

It's been so hot here in Chicago these past few days. As much as I love cooking, I can't stand how hot it makes our little apartment when it's already 90 degrees outside!

So... here's an easy crisp salad with juicy strawberries and quinoa for protein! I topped my salad with Maple Grove Farms Strawberry Balsamic.

Ingredients

• 1/2 cup dry, uncooked quinoa (can use red or white quinoa)
• handful of toasted pine nuts, sliced almond, etc. (optional)
• 1/2 cup sliced strawberries
• 2 cups mixed greens (or any other salad mix)
• 1/4 cup sliced carrots
• 1 organic apple, sliced (optional)
• dressing of your choice (I used strawberry balsamic)

1. To cook quinoa: Measure out 1/2 cup quinoa and then rinse under water in a fine mesh strainer. Bring 1 cup of water to a boil in small saucepan, add quinoa, simmer on low (covered) until all water is absorbed (about 15 minutes).
2. If you haven't already toasted your pine nuts/almonds, do so now.
3. Mix all your ingredients together in a big bowl, and drizzle with dressing!