Tofu Waldorf Salad (Vegan)

Recipe from Jordan Waddell

Husband-Tested in Alice’s Kitchen

Makes 4 generous servings

I was watching Jordan Waddell’s YouTube channel posting about lunches that can be enjoyed at work/school without a microwave or refrigerator.  She prepared three lunches that all looked good, but when she demonstrated this Tofu Waldorf Salad, she said that it was her favorite.  So, of course, I had to give it a go.  It was absolutely delicious.  If you have poultry seasoning and store bought hummus, this will be a cinch to put together.  When I made this the first time, I had neither and had to make the seasoning and the hummus.  (Recipes in the notes.)

1 package extra firm tofu, drained, pressed and cubed

2 Tablespoons poultry seasoning

½ lemon, zest and juice

¼ cup hummus

2 Tablespoon vegan mayonnaise

Kosher salt, to taste

Freshly ground pepper, to taste

½ cup red grapes, halved

2 celery stalks, chopped

¼ cup fresh parsley leaves, chopped

¼ cup sunflower seeds (or other seeds or nuts)

Preheat the oven to 375F. Toss the tofu cubes with the seasoning.  Bake on a parchment lined baking sheet for 375F for 15-20 minutes or until golden around the edges.  Meanwhile, whisk together in a large bowl the lemon juice, zest, hummus, salt and pepper.  Add the grapes, celery, parsley, sunflower seeds and then the tofu.  Mix gently until well combined.  Serve on toast or bread or over salad greens.

Poultry Seasoning:

2 teaspoons ground dried sage

1 ½ teaspoons ground dried thyme

1 teaspoon ground dried marjoram

¾ teaspoon ground dried rosemary

½ teaspoon ground nutmeg

½ teaspoon finely ground black pepper

Mix all the ingredients together in a small bowl.  Store in a glass jar with a tight fitting lid.

Homemade Hummus (Recipe can be halved.)

Recipe from Downshiftology

2 (15 oz.) cans chickpeas (Do not discard the liquid.)

1/3 cup or more chickpea liquid from the can (This is called aquafaba.)

½ cup tahini (This is sesame seed paste.)

¼ cup olive oil

2 lemons, juiced

2 cloves garlic

1 teaspoon ground cumin

½ teaspoon salt

Put all the ingredients in a high powered blender or food processor.  Blend until completely smooth.  Add more aquafaba, if you like a looser consistency.  Garnish with olive oil, paprika and/or parsley, if desired.

Bulgur Salad with Grapes and Feta Cheese

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 3-4

Tender and chewy, bulgur wheat is a good source of dietary fiber as well as protein.  This refreshing salad will be perfect for the lunchbox or picnic.

½ cup fine-grained bulgur wheat

½ teaspoon coarse salt

¾ cup boiling water

2 tablespoons fresh lemon juice

1 Tablespoon olive oil

coarse salt and ground pepper

2 Tablespoons minced scallion

¾ cup halved seedless grapes

½ cup chopped walnuts

½ cup crumbled feta cheese

In a medium bowl, combine ½ cup fine-grain bulgur wheat, ½ teaspoon coarse salt, and ¾ cup boiling water.  Cover; let stand until bulgur is tender, 30 minutes

In a large bowl, whisk together 2 Tablespoons fresh lemon juice and 1 Tablespoon olive oil; season with coarse salt and ground pepper.  Add 2 Tablespoons minced scallion, ¾ cup halved seedless grapes, ½ cup each toasted chopped walnuts and crumbled feta.  Add bulgur; toss. 

Groovy Green Smoothie

Recipe from Allrecipes.com

Husband-Tested in Alice’s Kitchen

2 Servings

        

It matters not whether you loathe spinach, I guarantee you are going to love this smoothie.  I tested three different recipes for “green smoothies” until I found just the right one.  It’s a keeper.  Allrecipes.com reviewers loved it too. (180 at last count.) I will definitely make this again. My husband and I, who are spinach lovers, did not taste the spinach at all.  The smoothie is very sweet due to the vanilla yogurt, apple and grapes.  If you prefer your smoothies not so sweet, try using plain yogurt and maybe a tart apple.  The recipe says it makes 2 servings, but they are BIG servings.  We were able to fill four glasses with this, two to drink right away and two for our snack the next day.  Serve this to your little Popeyes for a healthy after-school snack.

1 banana, cut in chunks

1-cup grapes (I used seedless red grapes.)

¾ cup vanilla yogurt (I used non fat vanilla yogurt.)

1 apple, peeled, cored and chopped (I used Gala.)

1 ½ cups fresh spinach leaves

Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

Apple, Grape and Pecan Salad

Recipe adapted from Great Food Fast  
Husband-Tested in Alice's Kitchen
Serves 6

We had our good friends, Bob, Debbie, Vance and Myra, over for dinner last night. I served this salad as a first course. All three husbands, including mine, loved this and asked for seconds. The original recipe called for endive (pronounced ahn-deeve) but none was available, so I used a spring mix of lettuces (or spinach ) which is always in the produce section. The original recipe also called for Fuji apples, but I really love the Honey Crisp apples that Lost River Market & Deli has right now, so I used one of those instead. I had some buttermilk left over from making Me Me's Hoe Cakes (recipe on this blog) and I usually have sour cream in the fridge. I served this with Chicken Pot Pie. This salad is not only delicious, but also very quick and easy to make. Be sure to use crisp sweet apples (or pears.)  The sweetness of the apples and grapes goes nicely with the sour-tartness of the dressing. The toasted pecans add a great crunch. This recipe is a keeper and will be a regular at our table! Make the dressing and halve the grapes in advance. Try this for Meatless Monday!

Dressing:
¼ cup sour cream or plain yogurt
¼ cup buttermilk
2 Tablespoons cider vinegar
Kosher salt, to taste
Freshly ground pepper, to taste

Salad:
2 Fuji apples or 1 Honey Crisp apple or 2 pears, cored and thinly sliced
Package of Spring mix or baby lettuce mix (baby spinach would make a good substitute in a pinch)
2 cups seedless grapes (green or red) halved
1/2 cup toasted pecans, broken or cut into pieces (I toast pecans in a dry skillet)

Place dressing ingredients in a jar with a lid. Shake vigorously until well blended. Keep chilled until ready to serve the salad.
Place salad ingredients in a large bowl. (Cut the apple(s) at the last minute so they don’t darken.) Pour salad dressing over and toss the salad well.