Guess what? Today is my first post for the Vegan Month of Food 2013! I know…I’m a few days late. Life has been….crazy. That’s my excuse.
Lately I’ve been doing a lot of thinking, planning, more thinking and planning, and job hunting. Yep. I’m likely going to be picking up a part-time job as nurse practitioner. The very thought of it thrills, excites, and terrifies me.
I don’t want to leave baby M (who is more like a toddler now) with anyone, but I also know that I need to get some clinical experience. Gaps of 1-2 years just don’t look good on resumes, and, here’s the clincher: If I don’t get some clinical experience in as a nurse practitioner, I will have to take my certification exam again. Yeah. I just don’t wanna have to do that, folks. So, anyways, that’s what my distraction has been lately. Don’t worry, though, I’ve been cooking up a storm!
Sometimes ya just don’t feel like making everything from scratch. (You know, when you’ve got a lot on your mind, like I do right now.) That’s why some days, I just thank God for products like Follow Your Heart Vegenaise and Tofutti Better than Sour Cream and Butler Soy Curls.
(And, nope, I’m not being paid to say that.) 😉
Lately, I’ve been posting recipes with mile-long lists of ingredients and instructions (Caramel Apple Pull-Apart Bread, anyone?). The results are delicious, but I just need a break. And so do you. So, this is our strike against arduous, exhausting vegan recipes.
Think NO slaving over the stove, minimal chopping, make-ahead-simple, and the perfect blend of crunchy, chewy, salty, and sweet. This is your recipe.
Vegan “Chicken” Salad
|Prep time||45 minutes|
|Allergy||Soy, Tree Nuts|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Appetizer, Lunch, Salad, Side Dish, Snack, Starter|
|Misc||Pre-preparable, Serve Cold|
- 2 cups dry soy curls (which makes about 2 1/2 to 3 cups reconstituted.)
- 1/2 cup finely chopped celery
- 1/2 cup grapes, sliced in quarters lengthwise
- 3 tablespoons sliced almonds
- 2 1/2 tablespoons minced red onion
- 1 tablespoon chopped fresh parsley
- 1/2 cup vegan mayonnaise (I used Vegenaise, by Follow Your Heart.)
- 3 tablespoons vegan sour cream (I used Tofutti Better Than Sour Cream.)
- 3 teaspoons lemon juice
- 1 teaspoon pure cane sugar
- 1 teaspoon salt (or to taste)
|Reconstitute your soy curls by soaking them in warm water for about 10 minutes.|
|Drain the soy curls, gently squeezing out excess water, then tear the large curls into bite sized pieces.|
|Place soy curls and remaining ingredients in a bowl and gently fold everything together until well-incorporated.|
|Chill your "chicken" salad for a few hours or overnight prior to serving. This gives the flavors time to get married and taste amazing.|
|Serve chilled on toast, bread, or crackers.|
If the flavor seems not quite right initially, make sure you let your salad chill for a few hours before adjusting stuff like lemon juice and sugar. Somehow, everything just tastes better after it has sat in the fridge for a few hours.
“Wherefore, my beloved brethren, let every man be swift to hear, slow to speak, slow to wrath:” James 1:19 (King James Version)