INGREDIENTS:
Salad: Endive Red Endive Romaine Lettuce Sautéed Mushrooms Green Poblano Pepper Organic Raisins Chopped Dried Dates Chopped Pine Nuts Chopped Peanuts Vanilla Blueberry Vegan Cream Cheese: Follow Your Heart Vegan Cream Cheese (yellow tub has no hydrogenated fats) 1/4 cup Organic Blueberries A few drops of Vanilla Extract (if you're not a fan of vegan cheese, you can use Montchevre Blueberry Vanilla Goat Cheese) Dressing: Homemade Sweet Lemon Vinaigrette (Makes about 1/2 cup) 1/8 cup Cold-Pressed Extra Virgin Olive Oil 1/4 cup Balsamic Vinegar Juice of 1/2 lemon 1 Tbsp Pure Maple Syrup/Organic Agave/Raw Honey DIRECTIONS: 1. Sautée the mushrooms. A lot of people tend to put raw mushrooms in their salads, but they tend to hurt my stomach so I try to make sure to cooked them down pretty well. Add seasoning to taste. I used just salt and pepper. 2. Chop up the romaine, endive, red endive and mix in a salad bowl. 3. Chop up desired amount of dates and raisins. 4. Chop up desired amount of pine nuts and peanuts (any nuts would work for this). 5. Vanilla Blueberry Vegan Cream Cheese, mix Tofutti Better Than Cream Cheese, vanilla extract, and blueberries in a small bowl. Slice into smaller pieces to top the salad with. 6. Mix the ingredients for the dressing in a blender. If no blender is available, put it in a bottle that can be sealed, shake vigorously, and make sure it doesn't separate before putting on the salad.
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