I’ve been scouring the shelves of VV for vegan cookbooks and have managed to get my mitts on a few really good ones lately. I was completely exhausted last night and was thisclose to just ordering myself a pizza, but DIDN’T because I’m trying super hard to eat right and add more recipes to my go-to list. Instead I whipped up this super easy salad and some tofu.
This recipe is from Sarah Kramer’s La Dolce Vegan. Here’s what I did with it:
1 540ml can of chickpeas, drained and rinsed
1/4 cup red onion, diced
2 garlic cloves, minced
1 large tomato, diced
1/4 cup fresh garden parsley, chopped small
3 tablespoons hemp oil
1 tablespoon red wine vinegar
Juice from 1/2 lemon
1 tablespoon golden flax seeds
Salt and pepper to taste
Toss all ingredients together and chill before serving.
The tofu was super easy, I just used the asparagus recipe from the other week and switched the asparagus out.
2 cloves garlic, minced
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
1 small block tofu, sliced
2 tablespoons toasted sesame seeds
Saute the garlic in the sesame oil over medium heat for about 1 minute. Add the soy sauce, vinegar, and red pepper flakes. Add the tofu and let each side cook for about 4 minutes over medium heat. Move to a serving plate and sprinkle with sesame seeds.
I also threw the last of a bag of Gardein vegan chicken strips into the oven and boiled a couple ears of corn, and served it all with chipotle Vegenaise and a small smear of Earth Balance. Took about 20 minutes to make! Faster than the pizza would have taken haha. I’M LEARNING! ❤