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| Vegan Pasta Salad |
I offered a plate of it to my mother-in-law, very proud of myself and convinced that if she just started eating a plant-based diet she would be amazed at how good it all tastes. She has this idea that if food is vegan, it can't possibly taste good.
I stood back and watched in anticipation of her exclamation of awe and delight. She took one bite and declared it bland and tasteless. I was crushed.
But the moral of the story is, when you first start eating foods without a lot of fat, meat and dairy you may have to add salt and extra seasoning. Over time your tastes will adjust and you will feel better.
Ingredients:
6 ounces of dried whole grain pasta, or a vegetable pasta like "Eddie's Vegetable Rotelli"
cooked according to package directions or until tender but not soggy
1 cup organic frozen green peas, thawed at room temperature for 1 hour, or toss into the hot pasta water for a few seconds
1 2 lb bag broccoli, carrots and cauliflower mix, fresh and raw, cut into bite sized pieces
1 bunch radishes, discard greens, rinsed, trimmed and cut into 1/4" dice
1 1/2 cups garbanzo beans, pre-cooked or canned
1/2 cup non-dairy sour cream, such as Tofutti (optional as this adds some fat)
1/4 cup Vegan Fat-free Mayonnaise such as Walden Farms Miracle Mayo
1/8 cup Bragg organic sprinkle, a mix of 24 herbs
1/2 teaspoon dill
1/4 cup rice vinegar
1/4 cup non-dairy milk
dash each of salt and pepper—if you must
Fold all ingredients together and refrigerate for 2-24 hours. The longer it sits, the more sauce is absorbed by the pasta, and the less creamy it will be. Keeps in fridge for two days.
6 ounces of dried whole grain pasta, or a vegetable pasta like "Eddie's Vegetable Rotelli"
cooked according to package directions or until tender but not soggy
1 cup organic frozen green peas, thawed at room temperature for 1 hour, or toss into the hot pasta water for a few seconds
1 2 lb bag broccoli, carrots and cauliflower mix, fresh and raw, cut into bite sized pieces
1 bunch radishes, discard greens, rinsed, trimmed and cut into 1/4" dice
1 1/2 cups garbanzo beans, pre-cooked or canned
1/2 cup non-dairy sour cream, such as Tofutti (optional as this adds some fat)
1/4 cup Vegan Fat-free Mayonnaise such as Walden Farms Miracle Mayo
1/8 cup Bragg organic sprinkle, a mix of 24 herbs
1/2 teaspoon dill
1/4 cup rice vinegar
1/4 cup non-dairy milk
dash each of salt and pepper—if you must
Fold all ingredients together and refrigerate for 2-24 hours. The longer it sits, the more sauce is absorbed by the pasta, and the less creamy it will be. Keeps in fridge for two days.
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