This is a salad that I have seen at my work, and even though I don’t eat meat, it looks fantastic! So out of curiosity of what it tastes like, and pure jealousy of not knowing, I decided to make a vegan version!
First in a frying pan with EVOO, roast up some sliced red bell pepper slices and cashew nuts. You can do them together or separately; it’s up to you; the peppers may take longer than the cashews. Once they’re roasted, place them into a mixing bowl and add some green Granny Smith apple slices, and mixed baby greens. Set aside and save.
Next cook up some non breaded vegan chickenless chicken slices. You can use any brand you prefer, but non breaded grilled vegan chicken worked best for the exact look I wanted to achieve. Once that’s all grilled, add it into your mixing bowl.
Then in a bowl, add some vegan friendly vinaigrette salad dressing and equal parts of yellow curry. Mix the two together making a lovely yellow curry vinaigrette dressing. (Yellow curry can be found at whole foods, but can also be tricky to find. Pay attention to the curry ingredients because some MAY have dairy, but they’re are vegan ones available).
Finally, dump the desired amount of dressing into your mixing bowl and toss everything together! Once everything is flavored in dressing and fully mixed, place on a plate and chow down! I may not know what the salad that inspired this exactly tastes like, but I do know that this one I made is scrumptious and refreshing! Peace, Love, Grub!!
Vegan Chickenless Chicken Slices
Roasted Red Bell Peppers
Green Granny Smith Apple Slices
Mixed Baby Greens
The Whatchamacallit has been my favorite candy bar since before I can remember. It was my breakfast and lunch all throughout my high school years; it was the only item in the vending machine I really enjoyed. So I got to thinking about this candy – the delicious chocolate, peanut butter, krispies, and caramel, and then I thought how can I make a vegan one… And it hit me! Now this will take a few steps, and it does take a little time, but it’s worth it! I’ll be giving the steps to make 1 candy bar, but feel free to make as many as you’d like.
First get 1 cup of Rice Krispies cereal, and in a bowl, break it up more with your hands to make it more crunchy. You don’t want a powder, but you don’t want the full rice puff. Now add a 1/2 cup of peanut butter and mix together with the rice krispies. Next, form the mixture into the shape of a candy bar, and try to get it as tight together and stuck together as possible. If you need to add more peanut butter to do this, go for it. Once it’s all shaped and firm, place in a freezer.
Now it’s time to make the caramel. In a metal bowl add 1/2 cup sugar, 1/2 cup vegan butter, and 2 tablespoons of maple syrup. Then using heat protective gloves, Bring a pot of water to a boil, and place the sugar butter syrup bowl on top of the boiling pot. Melt all the ingredients together and then add 1 tablespoon cornstarch. Keep mixing together until fully melted and mixed together.
Now take out the krispie peanut butter bar from the freezer and cover the top of the treat with the caramel sauce. Place back into freezer. Also, save any leftover caramel in the fridge, it can always be reheated and used to make more.
Using the same method as we did to make the caramel, we will melt chocolate. I used dark chocolate vegan friendly chips, and I then added a scoop of vegan butter, just enough to make sure I don’t burn the chocolate. I then melted together in a metal bowl, over a boiling pot of water. Once fully melted and mixed, take out your caramel peanut butter krispie bar, and brush on your liquid chocolate on both sides. Once it’s fully covered, place back in the freezer for about 2 hours.
After its solidified and cooled, it’s now ready to be fully enjoyed, and truthfully it’s just as good as the real candy bar. This whatchamacallit is a legit whatchamacallit! Peace, Love, Grub.
Vegan Chocolate Chips
Potato Salad is an amazing dish to make for any pot luck or BBQ, but it’s also great just to have it for yourself! The recipe I use may be vegan, but it definitely tastes like it’s straight from a deli!
First you will need about 2 pounds of white potatoes, rinsed, peeled and chopped up into little cube like pieces.
Once they are chopped, place the pieces on a foiled baking pan. Cover in extra virgin olive oil and sprinkle on some dill weed. Now place the potatoes into the oven at 350 degrees for about 20 minutes or until the potato pieces are nice and soft. Let cool.
Next, dump your potatoes into a big bowl. Add 1 1/2 cups vegan mayo (I use hampton creek), 1 tablespoon yellow mustard, 1 tablespoon white vinegar, 3/4 teaspoon pepper, 1 teaspoon salt, and half of a large white onion (copped fine). Mix all the ingredients together, and once fully mixed place in the refrigerator.
It’s ready to eat or serve whenever you are, and believe me it really is delicious stuff! Enjoy! Peace, Love, Grub!!
2 Pounds White Potatoes
Half Large White Onion (Chopped Fine)
1 1/2 Cups Vegan Mayo (Hampton Creek)
1 Tablespoon Yellow Mustard
1 Tablespoon White Vinegar
1 Teaspoon Salt
3/4 Teaspoon pepper