Vegan MoFo – Day Fifteen
A salad is an easy way to fill a bowl with multiple colors. For my salad today, I used a mixture of romaine lettuce, mixed spring greens, carrot ribbons, diced cucumbers, sunflower seeds, and nutritional yeast. I topped the salad with a homemade tofu ranch dressing.
For the dressing I used:
1 12.3 oz. package firm silken tofu
2 tablespoons lemon juice
1/2 tsp of garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
Fresh ground pepper
1 tablespoon parsley, chopped
2 tablespoons fresh cut chives
Water to thin the mixture
I placed all of the ingredients, except for the parsley and chives, into a blender container.
I blended all of the ingredients, adding a little bit of water at a time to thin to the prefer consistency. Once at the preferred consistency, I poured the dressing into a bowl and added the chives and parsley. I combined the dressing with the herbs and refrigerated overnight in a sealed container.
As with all of my meals this week, there are countless combinations. Here is a cheat sheet
I created to show of all of my favorite ways to make a salad!
Hi! I am Kristy. I live in Vancouver, Washington with my husband, Steve, three companion cats and one guinea pig. I became a vegetarian in 2012 and have been vegan since 2014. Since 2012, I have opened myself up to new experiences and new ways of thinking. I earned a Master of Arts in Humane Education through the Institute for Humane Education. Find out more >>