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.
“Wherefore, my beloved brethren, let every man be swift to hear, slow to speak, slow to wrath:” James 1:19 (King James Version)
Easy Vegan Chicken Salad
- 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.
- 1 tablespoons vegan sour cream (Optional. I used Tofutti Better Than Sour Cream.)
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- 1 teaspoon salt or to taste
- Reconstitute your soy curls by soaking them in hot water for about 10 minutes.
- Drain the soy curls, gently squeezing out excess water, then tear (or chop) 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 salad in the refrigerator 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, crackers, or by itself!