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Another go-to lunch choice… a bulked up version of this cucumber salad with lots of protein from tofu and beans. Also very easy to throw together in a rushed morning (but, seriously, would it kill me to plan ahead?). ~ 1/2 can beans (I like cannellini), rinsed and drained I played around with the dressing from the previous post and came up with this simplified version. Ingredients: Dressing: 1-2″ peeled fresh ginger Directions: Inspiration hit while making zucchini hash. I stirred in some hummus, added some cheese and formed it into little cakes and re-grilled them. Great with some salsa. Yum! Ingredients: Directions: I had a lovely ladies brunch to attend last weekend and wanted to tackle the challenge of making a savory dish that was still vegan and easy. A friend suggested something with polenta and a lightbulb went off… I had some Whole Foods roasted red peppers in a jar, a can of black beans… and [...] There was a fantastic article in the New York Times this summer with broad-stroke outlines for inventive, minimalist salads. (101 Simple Salads for the Season). The article had sections for both vegan and vegetarian salads (many of which can be made vegan by skipping the additional cheese). I love the simplicity of the salads. The [...] |
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