Friday, August 5, 2011

Creamy Summer Salad (vegan, gluten-free)

One of the textures we tend to miss as vegans is CREAMY. Well, at least I do! Sometimes non-vegans as why I re-create dairy textures, after all, I went vegan and gave up dairy…and I always reply that I didn't go vegan because I lost my taste for dairy, I went vegan because I lost my taste for cruelty

Creamy vegan foods are readily available and simple to make with a little creativity. This recipe uses my Vegan Ranch Dip recipe to recreate the typical store-bought or homemade deli salads we find at Summer picnics. You can substitute/add any veggies you like to create your own unique version of this Summertime favorite.

4 cups cooked organic quinoa pasta (elbows, curlsyou choose!)
1 pint organic cherry tomatoes (heirloom if available), whole
1/2 cup organic onion, diced small
1 medium organic cucumber, diced small
1 can small whole black olives, choose organic or check label for additives
1/2-3/4 cup of my Vegan Ranch Dip, depending on how creamy you like it

Combine all ingredients in a large mixing bowl and gently combine with a large wooden spoon. Chill for at least two hours or overnight. Gently stir before serving.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove animal products from our diet, and organic tastes better too!

*gluten-free, soy-free

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