Tuna-Macaroni Slaw

Source: Whole Foods for the Whole Family
Date tried: October 2, 2012
Yield: 6 servings
Time needed: 1 hour

This can be assembled quickly once the macaroni is cooked, but it needs to be chilled well. On a hot day, it can be made in the cool of the morning and save working over a hot stove in the heat of the afternoon. Great for a summertime picnic or pot-luck as well.

Tuna-Macaroni Slaw

Tuna-Macaroni Slaw
4 oz. uncooked macaroni
2 7½ oz. tins tuna rinsed and drained
3 cups cabbage, finely chopped or grated
½ cup chopped celery
1 cup carrots, thinly sliced
1 green bell pepper, diced
1 medium onion, thinly sliced
½ cup Cheddar cheese, grated
1 cup Italian Salad Dressing
3 Tbsp. Blender Mayonnaise (optional)
4 green olives, sliced (optional)

Cook macaroni. Rinse in cold water and drain.
Combine with tuna, vegetables and cheese in a large bowl.
Pour Italian dressing over salad. Toss and chill for ½ hour or more.
Stir in mayonnaise and top with olives. (optional)

Caesar Salad

Source: Ecological Cooking
Made July 31, 2012
Yield: 4 servings
Time needed: 10-15 minutes

Everybody has a Caesar Salad recipe and I think every one of my cookbooks has a version of this popular salad. Compare this vegan version to the recipe from 12 Months of Monastery Salads .  This recipe also calls for three ingredients which one needs to have on hand from other recipes or purchase from a vegan source: Vegan Worcestershire Sauce, Tasty Topping (Gomasio) and Croutons.

Caesar Salad

Caesar Salad

Caesar Salad
1 clove garlic, split
2 Tbsp. lemon juice
1 Tbsp. tamari
3 Tbsp. olive oil
1 Tbsp. Vegan Worcestershire Sauce
1 large head Romaine lettuce (about 8 cups cut in pieces)
2 Tbsp. Tasty Topping
½ cup croutons
2 Tbsp. capers
Freshly-ground pepper to taste

Rinse lettuce well, pat dry and set aside.
Rub salad bowl with cut side of garlic.  Discard garlic clove.
Mix together lemon juice, tamari, olive oil and worcestershire sauce.  Add to salad bowl.
Tear lettuce into pieces and add to salad bowl on top of the dressing.
Sprinkle Tasty Topping, croutons and pepper on lettuce.
Toss well and serve.

Venison Broccoli Pasta Salad

Source: Simply in Season
Date tried: October 31, 2014
Yield:2-3 servings
Time needed: 1 hour

I looked forward to trying this salad and it did not disappoint. But it is certainly an occasional treat.  I splurged on a small piece of beef tenderloin since I couldn’t find venison. I am sure I could only have got half as much anyway at the same price.  Perhaps an acceptable version could be created with well-tenderized round steak or pot roast.

Venison Broccoli Pasta Salad

Venison Broccoli Pasta Salad

Venison Broccoli Pasta Salad
For marinade
1/4 cup/60ml water
1/4 cup/60 ml soy sauce
1 clove garlic
1 1/2 tsp. sugar
1/2 tsp. minced ginger root
1/4 tsp. ground red pepper
1 1/2 tsp. sesame oil

1/2 lb/250 g venison or beef tenderloin, cut 3/4”/2 cm. thick
1/4 lb./125 g linguine
2 cups/500ml broccoli florets, blanched and cooled

Combine marinade ingredients in a small saucepan and cook until about half of the liquid evaporates.
Add the sesame oil to the sauce and stir.  Set aside.

Sprinkle the venison or beef with coarsely ground black pepper.
Grill on both sides until medium done.
Slice thinly and add to sauce.
Refrigerate an hour or more.

Cook linguine. In a separate pot, blanch the broccoli. Let both cool.
When ready to serve, combine meat with sauce, linguine and broccoli.
Garnish with chopped onion and toasted sesame seeds.

Tempeh & Bulgur Salad

Source: Diet for a Small Planet
Date tried: September 21, 2012
Yield: 3-4 servings
Time needed: 30 minutes to prepare + 2 hours to chill

This is a lovely and hearty main dish salad.

Tempeh & Bulgur Salad

Tempeh & Bulgur Salad

Tempeh and Bulgur Salad
2 Tbsp. oil
4 oz. tempeh cut in ½” cubes
½ onion chopped
½ cup bulgur
1-4 large mushrooms, chopped
1 cup water
1 Tbsp. soy sauce
1 stalk celery, diced
½ large carrot diced or grated
1 tomato diced or 10 cherry tomatoes quartered
2 Tbsp. fresh parsley, minced
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 ½ tsp. honey
½ tsp. dillweed
1/8 tsp oregano
Dash white pepper

Heat 1 Tbsp. oil in a large skillet.
Sauté the tempeh, onion, bulgur and mushrooms for 3-4 minutes.
Add the water and soy sauce.
Bring to a boil, then cover and reduce heat. Simmer 15 minutes.
Combine the other tablespoon oil with the vinegar, lemon juice, honey, dillweed, oregano and pepper.
When tempeh/bulgur mix is done, let cool for 15 minutes.
Combine with all other vegetables.
Pour dressing over all, mix well and chill at least 2 hours before serving.

Artichoke and Rice Salad

Source: Ecological Cooking
Date tried: October 20, 2014
Yield: 6-8 servings
Time needed: 10-15 minutes to put together. Allow time to chill.

Prior preparation needed:
Cook rice & cool

A very interesting main-dish salad. Most of my life I have only known artichokes only in pickled form. It is nice now to be able to find canned artichokes for a dish like this. Unfortunately I did not have wild rice on hand. It would have made the dish even more attractive and appetizing.

Artichoke & Rice Salad

Artichoke & Rice Salad

Artichoke and Rice Salad
4 cups cooked brown rice or brown and wild rice mixed together
4 scallions, thinly sliced
1/2 cup finely chopped green pepper
14 pimiento-stuffed green olives, sliced
1 1/2 cup canned artichoke hearts, drained and quartered
1/3 cup tofu mayonnaise
2 tsp. curry powder
1/4 cup olive oil
2 Tbsp. red wine vinegar
1/4 to 1/2 tsp. garlic powder (or 1 clove fresh garlic, minced)
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried oregano

Place cooked rice in a large bowl.
Stir in the scallions, green pepper, olives and artichoke hearts.

In a separate bowl, whisk together all the other ingredients to make a dressing.
Pour over the rice mixture and toss.
Chill thoroughly. When cold add more curry powder to taste.

Poppy Seed Dressing

Source: May All Be Fed: Diet for a New World
Date tried: March 9, 2014
Yield: 1 1/3 cups
Time needed: less than 5 minutes

This is a nice spicy-sweet salad dressing which I like very much.  Today I poured it over a salad of potatoes, hard-boiled eggs and greens.

 

Poppy Seed Dressing on Potato Salad

Poppy Seed Dressing on Potato Salad

Poppy Seed Dressing
¼ small red onion
½ cup canola oil
¼ cup red wine vinegar
¼ cup water
¼ cup pure maple syrup
1 Tbsp. dry mustard
1 tsp. fine sea salt
2 Tbsp. poppy seeds

Put all ingredients except poppy seeds into a blender.
Blend until smooth.
Add poppy seeds and pulse just to mix.
Keeps for about 3 days in refrigerator.