Crunchy Chic Salad

It is easy to be a vegetarian or vegan. There are so many recipes to choose from.  This blog is full of vegetarian and vegan recipes that are both nutritious and delicious.  In this article we are going to learn how to prepare vegan crunchy chic salad.To prepare the crunchy chic salad we need the following ingredients:

• 2 cups Meatless Chicken.
• ½ cup coarsely chopped salted peanuts
• 1 cup diced celery.
• ⅓ cups soyannaise
• 1 tablespoon lemon juice
• ⅛ teaspoon salt
• 1 cup croutons

How to make the Crunchy Chic Salad

• Combine Meatless Chicken, nuts and celery
• Mix Soyannaise, lemon juice,  terragon, and salt, and fold into meatless chicken mixture.s
• Add croutons and toss just before serving.
• Mound individual servings on lettuce leaves; garnish with watercress or parsley and cherry tomatoes. 

Bean Salad A La Parisienne

We continue with our vegan and vegetarian recipes by learning how to prepare bean salad a la parisienne. As the name shows we are preparing this bean salad the French way. In order to prepare 8 servings we need the following:

• 1½ cups dry Great Northern beans
• 1 teaspoon salt
• 1 medium onion, chopped
• 3 small cloves garlic (optional)
• 4 sprigs parsley tied with 1 bay leaf
• ½ teaspoon thyme (or 1 sprig tied with parsley and bay leaf)

MARINADE

• ½ cup minced fresh parsley
• 1 green onion with some tops, minced or thinly sliced
• 2 tablespoons olive oil
• 1½ tablespoon lemon juice

How to prepare the bean salad a la parisienne

• Soak beans.
• Simmer beans, salt, onion, garlic, parsley-bay leaf bouquet, and thyme for 1½ hours or until bans are tender but still firm; discard garlic, parsley-bay leaf bouquet and drain bean liquid.
• Toss warm beans with Marinade.
• Chill 1 hour or longer.
• Combine all Marinade ingredients.

Note: In France these beans are served as hors d'oevres in a 4-sectioned dish with the following vegetables also  in the marinade (marinate hot and chill for one or more hours): steamed cauliflowerettes, mixed with cooked potatoes, cubed cooked beets, thinly sliced (marinate separately). Just before serving, slice fresh tomatoes and pour marinade over them too.

Crispy Tofu Sticks

Now we are going to learn crispy tofu sticks recipe. In order to make 4 serving of crispy tofu sticks we need the following ingredients:

• 1 lb. fresh tofu, drained
• Onion salt (or powder)
• Garlic powder (or salt) (optional)
• 1 tablespoon food yeast flakes
• ⅛ teaspoon powdered sea kelp (optional)

How to make the crispy tofu sticks

• Cut tofu into strips about ¼ by ½ by 3 inches.
• Lay tofu strips close together in lightly oiled heated skillet.
• Turn as soon as golden; be careful not to break.
• Sprinkle lightly with the seasonings; cook until crisp.
• Serve with toast or hot brown rice as an entree or as an entree topping for vegetables or casseroles.

Note: Tofu is crisper if frozen and thawed before browning.

Easy Recipe For Tofu

Almost all vegetarians and vegans like some tofu  in their diet. In this post we will learn how to make  quick and easy  tofu. For the purposes of this post we are going to make 4 servings and we will need the following ingredients:

• 1 lb. tofu drained
• 1 can (10 ¾-oz.) condensed mushroom soup
• 1 can (2-oz.) mushroom pieces, undrained

How to make quick and easy tofu

• Cube tofu into pan or casserole dish.
• Mix soup with the mushrooms and their liquid; dilute with a little water if desired.
• Cover tofu with mushrooms and soup.
• Simmer over low heat until flavor has gone through or Bake at 350° F. until heated through.
• Serve on hot brown rice or toast or in patty shells.
• Garnish with pimento strips or chopped parsley and paprika; oiled bread crumbs may be sprinkled over the top.

Variations: 

1. Sprinkle tofu cubes very lightly with soy sauce before adding soup mixture.
2. Brown cubes in a little oil.
3. Use 1 can (4-oz.) of mushroom pieces or omit mushrooms.
4. Use tomato soup or sauce or any desired gravy in place of mushroom soup.

How To Make Guacamole Sauce

For the purposes of this Guacamole sauce, we will need the following ingredients to make 1½ cups:

• 1 large avocado, peeled and mashed (1 cup)
• 1 medium tomato, peeled and chopped (½ cup)
• 1 teaspoon fresh grated onion or onion powder to taste
• 2 tablespoons lemon juice or to taste
• 1 teaspoon garlic salt

How to make Guacamole Sauce

• Mix all ingredients; chill.
• Serve as topping on tacos, tostadas, as spread on toast, as sandwich filling, or as a dip.

Variation: Many Latinos add a tablespoon of olive oil and a tablespoon of minced cilantro (a variety of parsley)

How To Make Lemon Sauce

For the lemon sauce recipe we need the following ingredients:

• ½ cup sliced carrots
• 1½ cups diced potatoes
• ½ cup saved cooking liquid
• ¾ teaspoon salt
• ¼ teaspoon Ac'cent
• 1 tablespoons oil
• 1½ tablespoons lemon juice
• ⅛ teaspoon ground cumin or sweet basil (or favorite herb)
• 1 tablespoon food yeast flakes

How to make the lemon sauce 

• Simmer carrots in small amount of water about 5 minutes; add potatoes; cook until carrots and potatoes are tender; drain (save liquid).
• Whiz all ingredients in blender until smooth; add a spoonful more liquid if necessary for operating blender.
• Heat and serve as sauce for hot entrees; over vegetables such as broccoli, cauliflower, spinach, or asparagus.

Fresh Peach Ice Cream Recipe

To make 6 servings of fresh peach ice cream you will need the following ingredients:

• 1 cup mashed ripe peaches
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 cup chilled evaporated milk or soy milk
• 3 tablespoons water
• 2-3 drops almond flavoring (optional)

How to Make the fresh peach ice cream

• Combine all ingredients in mixing bowl or in blender.
• Freeze in a 1-quart ice cream freezer, using 6 parts ice to 1 part coarse salt; remove dasher. Cover top of freezer with several thicknesses of wax paper; replace lid. Pack in ice and salt, using 4 parts ice to 1 part salt. Allow to ripen 1 hour. Or store in refrigerator tray.

Alternate Method: To freeze in refrigerator: beat the chilled evaporated milk with lemon juice until thick; stir in other ingredients. Pour into ice-cube trays; put into freezer. Beat thoroughly when about half dozen. Freeze until ice cream consistency.

Variation: Fresh apricots or cooked apricot puree may be used.