Vegan Recipes: SALADS


2 pounds asparagus, sliced 
1/8 cup lemon juice
3 gloves garlic
1/4 cup pine nuts, toasted
1 cup lightly packed fresh basil leaves
1/2 teaspoon salt
2 tablespoons nutritional yeast
1/4 cup olive oil
1 pound spiral pasta
2 medium ripe tomatoes
Salt and pepper, to taste

Steam asparagus until tender and then rinse in cool water to stop cooking process. Bring water to a boil, add some salt and the pasta, cooking until tender.

Use food processor or blender to make pesto:

With appliance running, drop garlic cloves and allow to chop, then turn off. Add 2 tablespoons of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, nutritional yeast and asparagus stems (reserve the tips), along with 3-6 tablespoons water and 1 tablespoon olive oil. Puree until smooth. Adding the water only if needed.

Toss the pasta, asparagus tips and tomatoes with the pesto and season with salt and pepper to taste. Sprinkle with the remaining pine nuts. 
Serve at room temperature or refrigerate until ready to serve.

The salad improves if allowed to sit awhile or even overnight. May need to add more lemon juice and olive oil if pasta dries out.


2 ripe medium tomato
2 medium avocado
2 sprigs of cilantro, chopped
2 teaspoons lime juice
2 teaspoons olive oil

Chop tomato and avocado. Place in a bowl. Add cilantro, lime juice, and olive oil. Mix well and serve.

Makes: 2 servings


1 head broccoli florets (larger pieces cut into bite size pieces)
1/2 cup raisins
1/4 cup onions
Baco's or any faux bacon product (if using slices, cook and crumble)
3 tablespoons white wine vinegar
2 tablespoons agave
1 cup vegan mayonnaise (Vegenaise by Follow Your Heart tastes best)
1 cup sunflower seeds, toasted


Blanch the broccoli. After broccoli has completely cooled, combine the broccoli florets, onion and raisins in a large mixing bowl. In another bowl combine the vegan mayonnaise, white wine vinegar and agave. Mix well and pour over the broccoli mixture, toss until well coated. Refrigerate for 2 or more hours. Before serving, toss with the vegan bacon or Baco's and sunflower seeds. 

Makes: 6 to 8 servings

Preparation time: 15 minutes

Taco Salad

Salad Ingredients:

Lettuce (Red leaf, green leaf, or romaine work best)
Sliced Black Olives
Chopped onions
Black beans
Refried beans
Taco sauce and or salsa
Vegan “Sour cream”

Vegan "Cheese", grated
Taco Shells

Taco “meat”:
1 cup textured soy protein (TSP)
1 cup water
1 vegetable “beef” bouillon cube
1 tsp soy sauce
1 tsp liquid smoke
1 pkg vegan taco seasoning

To make the "meat", bring water, bouillon cube, soy sauce, and liquid smoke to a boil.  Remove from heat and stir in  texture
soy protein. Let sit covered for 10 minutes. Cut up vegetables and get rest of ingredients ready while you wait.

Spray non-stick frying pan with cooking spray. Place prepared TSP in frying pan with taco seasoning. Heat on medium setting until browned. Spray with non-stick cooking spray as needed. Toast taco shells in a oven or toaster oven. Arrange all ingredients in salad bowl as you like. Top with toasted taco shells.