Everybody is going to a picnic this weekend. Most of us are going to be among “mixed company”. That is we may be the only vegetarian in the group.
As a vegan myself I feel the need to make sure whatever I bring to the picnic is a favorite so that people can realize that vegan food really does taste good…despite what they have heard. I love it when people realize that it is possible to eat a healthy plant-based diet and LIKE it!
This BLT salad has been the means of converting some hardcore carnivores.
BLT Pasta Salad
- 1 package (7 ounces) whole-grain or fiber added pasta
- 1 ½ cups The “B” (see below)
- 4 cups hearts of romaine, thinly sliced and cut into bite sized pieces
- 2 Roma tomatoes, seeded and chopped
- ¼ cup green onion, sliced
- ¾ cup Vegenaise or other cholesterol free mayonnaise
- ¼ cup lemon juice
- 2 teaspoons cane juice crystals
- 2 teaspoons chicken-style seasoning
- Cook noodles according to package instructions. Drain and rinse under cold water.
- In a large bowl, mix pasta with remaining ingredients, except dressing.
- In a separate small bowl, mix all dressing ingredients.
- Before serving pour dressing over salad and mix well.
This recipe was inspired by a great cookbook called Vegan Diner by Julie Hasson. You’ll want to make a bunch for use in other recipes.
- 1 tablespoon olive oil
- 3 cups soy curls
- 3 tablespoons Braggs Liquid Aminos or low sodium soy sauce
- 2 tablespoons liquid smoke, hickory flavor
- ¼ teaspoon salt, optional
- ¼ -½ teaspoon cayenne pepper
- 3-4 tablespoons pure maple syrup
- Soak soy curls in hot water for 10 minutes. Drain off liquid.
- Heat oil in non-stick skillet. Add soy curls and sauté for 2 minutes.
- Mix Braggs, liquid smoke, salt and cayenne together in a small bowl. Pour over soy curls stirring well to make sure all the soy curls are coated.
- Cook until browned, about 8-10 minutes stirring occasionally. I like them very brown and even a little crispy.
- Drizzle maple syrup over soy curls and stir well. Continue cooking for 2-3 more minutes.
TIP: Pancake syrup does not work for this recipe; use only the real maple syrup.