The classic potluck broccoli salad with a twist! Featuring a sweet and spicy nut brittle topping and a tangy tofu dressing, this salad is a crowd-pleaser. Perfect for bringing to gatherings and impressing everyone with your “inventive” recipe!
12ounces340 g extra-firm tofu, drained and pressed
½cup120 ml canola oil
3tablespoons45 ml apple cider vinegar
2tablespoons42 g agave nectar
1teaspoononion powder
1teaspoongarlic powder
½teaspooncayenne pepper
Salt and pepperto taste
For the salad:
2pounds910 g broccoli florets, raw or lightly steamed
1cup160 g diced red onion
1cup120 g raisins
½cup50 g imitation bacon bits, store-bought or homemade
Instructies
Make the brittle: Preheat the oven to 450°F (230°C, or gas mark 8).
Line a baking sheet with parchment paper.
Spread the cashews in a single layer.
In a bowl, mix together the brown sugar, agave, and cayenne.
Sprinkle over the cashews.
Bake for 5 to 7 minutes until the sugar is bubbling (watch carefully to avoid burning).
Remove from the oven, let cool for 10 minutes, then place in the freezer to cool completely.
Make the dressing: Blend together tofu, canola oil, apple cider vinegar, agave nectar, onion powder, garlic powder, cayenne, salt, and pepper until smooth.
Make the salad: In a large bowl, combine the broccoli, red onion, raisins, and bacon bits.
Drizzle the dressing over the salad and toss to coat.
Serve immediately or refrigerate.
Add the brittle, broken into bite-size pieces, just before serving.
Notes / Tips / Wine Advice:
Serving Tip:This salad is perfect for potlucks or as a side dish for any barbecue or picnic. For an extra twist, add some crunchy croutons or toasted sunflower seeds before serving.Wine Advice:Pair with a crisp white wine such as Sauvignon Blanc or Chardonnay to complement the sweetness of the dressing and the spice of the brittle.
This Spicy Asian-Inspired Macaroni Salad brings an unexpected twist to a classic favorite. With a tangy, spicy dressing and a crunch from cashews and edamame, it’s perfect for potlucks and gatherings. Substitute noodles for a different twist!
1cup224 g vegan mayonnaise, store-bought or homemade
3tablespoons45 ml sesame oil
3tablespoons45 ml sriracha chili sauce
1tablespoon15 ml rice vinegar
1teaspoonred pepper flakes
For the salad:
1pound455 g elbow macaroni (or noodles of choice)
1pound455 g broccoli florets, raw or lightly steamed
1cup138 g cashews, raw or toasted
1cup108 g shredded carrot
2cups340 g shelled edamame, cold but cooked
Salt and pepperto taste
Instructies
Prepare the dressing: Whisk together the vegan mayonnaise, sesame oil, sriracha chili sauce, rice vinegar, and red pepper flakes.
Set aside.
Prepare the salad: Cook the pasta according to the package directions, then drain and rinse under cold water.
In a large mixing bowl, combine the cooked pasta, broccoli florets, cashews, shredded carrot, and edamame.
Toss the salad with the dressing and season with salt and pepper to taste.
Refrigerate until ready to serve.
Serve chilled.
Notes / Tips / Wine Advice:
Serving Tip:This dish is great for picnics, potlucks, or as a main dish. It can be served as a side dish with grilled tofu, or as a stand-alone meal for a delicious vegan feast!Wine Advice:Pair with a light, crisp white wine such as Sauvignon Blanc or a dry Riesling to balance the spiciness of the dressing.
This flavorful Edamame “Caviar” salad is packed with protein and healthy fats, making it the perfect light dish for any occasion. Enjoy it as a snack, appetizer, or side dish at your next picnic or gathering!
In a mixing bowl, combine the edamame, minced garlic, diced red onion, diced yellow bell pepper, olive oil, canola oil, rice vinegar, salt, and pepper.
Toss everything together until well coated.
Refrigerate until ready to serve.
Serve chilled.
Notes / Tips / Wine Advice:
Serving Tip:This “caviar” makes a great appetizer, a healthy snack, or a side dish. For extra crunch, serve with crispy rice crackers or enjoy as a topping on fresh greens.Wine Advice:Pair with a light, crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the fresh flavors of the salad.
This California Waldorf Salad features smoky tofu, fresh grapes, and crunchy pecans, all tossed together with a tangy orange poppy seed dressing. It’s a perfect refreshing dish for lunch, a picnic, or as a sandwich filling!
12 to 16ounces336 to 448 g smoked tofu, store-bought or homemade
1cup160 g halved red or green grapes
1cup99 g pecans
1cup160 g diced red onion
2stalks celerychopped
1recipeOrange Poppy Seed Dressingpage 129
Salt and pepperto taste
Instructies
Cut the tofu into small ¼-inch (6-mm) cubes and place them in a mixing bowl.
Add the halved grapes, pecans, diced red onion, and chopped celery to the bowl.
Pour in the Orange Poppy Seed Dressing and season with salt and pepper.
Toss everything together until well combined.
Serve immediately, or refrigerate until ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy this salad as a light lunch, or use it as a filling for sandwiches or wraps. For added freshness, toss it with a bed of baby spinach or mixed greens.Wine Advice:Pair with a crisp white wine like Sauvignon Blanc or Chardonnay to complement the salad’s tangy and smoky flavors.
This delicious and creamy Deviled “Egg” Salad mimics the flavors of traditional deviled eggs, but it’s entirely plant-based! Perfect for sandwiches, crackers, or even as a fun twist on tofu deviled eggs.
10 to 12ounces280 to 336 g extra-firm tofu, drained, pressed, and crumbled
2tablespoons30 g prepared yellow mustard
½cup120 ml extra-virgin olive oil
1teaspoonwhite miso
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpaprika
¼teaspoonturmeric
Salt and pepperto taste (black salt gives an extra egg-y flavor)
Instructies
Add the tofu, mustard, olive oil, white miso, garlic powder, onion powder, paprika, turmeric, salt, and pepper into a blender or food processor.
Purée the mixture until smooth and creamy.
Serve as a spread on sandwiches, crackers, or even use it to make tofu deviled eggs.
For the deviled eggs variation, drain and press tofu, cut it into small blocks, scoop out a “bowl” in each, and pipe in the deviled egg filling.
Garnish with paprika.
Notes / Tips / Wine Advice:
Serving Tip:This “egg” salad is perfect for a plant-based lunch or snack. Add fresh veggies or use it as a filling for wraps or lettuce cups to mix it up!Wine Advice:Pair with a dry white wine such as Chardonnay or Sauvignon Blanc, which complements the savory and creamy flavor of the salad.
A zesty, fresh, and crunchy salad with the perfect balance of spice and citrus. This Jalapeño-Lime Barley Salad is perfect for summer meals or picnics and brings a burst of flavor with every bite!
Bring 3 cups of water to a boil in a medium-size saucepan.
Add the dry barley and reduce to a simmer.
Cover and cook for 30-40 minutes until tender and most of the water is absorbed.
Set aside to cool.
In a large bowl, add the diced cucumber, tomato, bell pepper, and red onion to the cooled barley.
For the dressing, whisk together the jalapeño, lime juice, olive oil, salt, and pepper in a small bowl.
Drizzle the dressing over the salad and toss to coat evenly.
Chill the salad before serving.
Notes / Tips / Wine Advice:
Serving Tip:This salad pairs beautifully with grilled vegetables or as a side dish for a Mexican-inspired meal. It’s also perfect for taking to picnics or outdoor gatherings.Wine Advice:Pair with a light and crisp white wine such as Sauvignon Blanc or a refreshing chilled rosé to balance the spiciness of the jalapeño.
This light and vibrant Millet Salad combines the nutty flavor of millet with sweet apricots, crunchy pecans, and fresh herbs, making it a delicious, gluten-free option perfect for a summer meal or picnic.
In a medium mixing bowl, combine olive oil, white wine vinegar, lemon juice, basil, parsley, salt, pepper, grated garlic, and chopped red onion.
Add the cooled millet, sliced apricots, chopped pecans, and grated carrot to the bowl.
Stir gently until all ingredients are well coated with the vinaigrette.
Chill the salad in the refrigerator before serving for the best flavor
Notes / Tips / Wine Advice:
Serving Tip:Serve this salad with a side of grilled vegetables or as a hearty addition to a picnic spread. It also pairs wonderfully with a vegan protein like grilled tofu.Wine Advice:Pair with a light white wine such as a Pinot Grigio or a dry rosé to complement the fresh and slightly sweet flavors of the salad.
A refreshing Middle Eastern salad, Taboulleh combines fresh parsley, mint, cucumber, and tomatoes, making it the perfect light, healthy dish. Serve chilled for a delicious and aromatic side or picnic dish.
¼ to ½cup60 to 120 ml extra-virgin olive oil, to taste
3tablespoons45 g minced garlic
3tablespoons45 ml lemon juice
Instructies
Bring 3 cups of water to a boil in a pot.
Lightly salt the water, then add the bulgur wheat.
Reduce the heat and simmer, uncovered, for about 10 minutes or until all the liquid is absorbed.
Set aside to cool.
In a mixing bowl, combine the parsley, cucumber, tomatoes, and mint.
In a small bowl, whisk together the olive oil, minced garlic, and lemon juice.
Add the cooled bulgur wheat to the vegetable mixture and drizzle the dressing over it.
Stir until thoroughly combined.
Chill the salad before serving for the best flavor.
Notes / Tips / Wine Advice:
Serving Tip:Serve Taboulleh with warm pita bread or grilled meats for a complete meal. It also works well as a refreshing side at barbecues.Wine Advice:Pair with a crisp white wine like Sauvignon Blanc or a light rosé to complement the fresh and herby flavors of the salad.
A bright, fresh, and filling salad with zesty vegan pesto, orzo, and hearty cannellini beans! Perfect for a summer meal or picnic, this Presto Pesto Orzo and Cannellini Salad can be customized with your favorite pasta shape or even rice.
2cans15 ounces, or 425 g each cannellini beans, drained and rinsed
Instructies
In a large mixing bowl, whisk together the vegan pesto, rice vinegar, and chopped red onion.
Add the cooked orzo and rinsed cannellini beans, stirring until everything is well coated with the pesto mixture.
Chill the salad in the refrigerator before serving for the best flavor.
Serve cold and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:For a more filling dish, add some fresh spinach or arugula just before serving. This also enhances the flavor and adds extra nutrients.Wine Advice:Pair with a light and refreshing white wine, like a chilled Sauvignon Blanc or a crisp Chardonnay.
A vibrant, creamy salad packed with healthy fats, fiber, and protein! The combination of fresh avocado, crunchy pistachios, and aromatic herbs make this Pistavocado Rice Salad a perfect addition to your next picnic or gathering.
3cups474 g cooked and chilled long-grain white or brown rice
¼cup31 g pistachios, chopped
Instructies
In a large mixing bowl, combine lemon juice, olive oil, rice vinegar, scallions, cracked black pepper, salt, basil, parsley, thyme, and mashed avocado.
Stir in the cooked rice and chopped pistachios.
Mix well until all ingredients are evenly distributed.
Serve chilled, ideally the day it is made to prevent oxidation of the avocado.
Notes / Tips / Wine Advice:
Serving Tip:For an added crunch, try topping the salad with extra chopped pistachios or a sprinkle of sunflower seeds.Wine Advice:Pair with a light, crisp white wine like Sauvignon Blanc or a fresh rosé to complement the flavors.
