Thursday Night Salad

 Thursday Night Salad 

Ingredients: 

salad 

Tofu 

 Avocadoes 

Tomatoes 

cucumbers 

Salty granola (granolust) 

almonds

6 bean mix

Salad toppers 

Bocconcini, or feta, or cheddar or other cheese 

bacon bits 

Pickled veggies 

Dressing: either the liquid from the pickled veggies or jalapeno dressing 

Directions: 

Assemble salad as desired with tofu and salad toppers going on last after the dressing

 Pickled Veggie Ingredients: 

Carrots 

Cucumbers 

Radishes 

Other veggies if wanted 

Sliced very thinly 

¾ cup vinegar of choice 

¾ cup water 

1 tbsp sugar 

2 tsp salt 

Can add fennel seeds, coriander seeds, fresh rosemary, fresh thyme, ginger, etc… (mom didn’t like when we added the seeds and herbs) 

Directions: 

Bring all ingredients except veggies to a boil 

Let it cool slightly and pour over the veggies in a mason jar. 

 Let it sit on the counter 1h and then transfer to the fridge 

 Jalapeno salad dressing 

¼ cup olive oil 

3 tbsp. vegan mayo 

2 tbsp. marinated jalapenos, minced 

2 tbsp. maple syrup 

1 tbsp apple cider vinegar 

2 tsp. marinade from the jalapenos 

1 tsp. salt 

Pepper, to taste 

Whisk together all ingredients in a bowl and set aside 

 Ingredients for tofu: 

1 bloc of tofu 

1 tbsp soya sauce 

1 tbsp lemon juice 

1 tbsp maple syrup 

1/2 cup nutritional yeast 

olive oil or vegetable oil for cooking 

Directions: 

tear tofu apart with fingers into bite size pieces 

in a bowl, add the tofu, the soya lemon and maple syrup and stir 

add in the nutritional yeast 

heat up a pan with oil and fry the tofu until crispiness desired.

Homemade Rosee Sauce

 Homemade Rosee Sauce

Ingredients:

olive oil 

1 tsp dried basil 

1 tsp. dried thyme 

1 tsp. dried oregano 

1 tsp. dried parsley 

1/2 tsp. dried red pepper flakes 

2 large cloves minced garlic 

1 tomato passata 

1 can of diced tomatoes 

½ vegetable broth cube 

1 tbsp. sugar 

salt and pepper, to taste

large amount of pasta, of choice. I love penne with rosee sauce.

1 and a half boxes of belsoy 

½ cup apple juice or white wine

Directions:

In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley, garlic, and dried red pepper flakes. Stir together. 

 Add passata and diced tomatoes and bring to a boil, stirring well. Season.

Add veggie broth and sugar. Stir. 

 While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions. Drain and set aside. 

 Reduce heat, add cream and wine. Bring close to a boil, stirring constantly. 

2024 update: I almost always make this sauce and then top off my plate with a sausage and parmesan.

I've edited the sauce a bit, I now start the first step by adding a caremelized red onion, and then I add the spices to it when the onion is fully cooked.

I also add 3-4 tablespoons of tomato paste with the other tomatoes to thicken it up.

I add a full vegetable broth cube.

The rest remains the same.  So much better with a few little changes :)