Vegan curried chicken salad spread

 Yesterday the day was cold and lightly raining and today a bright and sunny saturday. Luckely, cause I had to buy some groceries without having a car. I don't like walking around with bags on the shoulder and with an umbrella. Everything get wet. I was hungry coming home and I had to make something for lunch.

Vegan curried chicken salad spread

• Print with main photo
• Print text only

Ingredients

• 8oz Soy Curls
• 1/2 onion (chopped)
• 2 teaspoons salt
• 3 teaspoons cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon curry powder
• 3/4 cups celery (finely chopped)
• 2 tablespoons green onion (finely chopped)
• 1/2-2/3 cup Vegenaise
• 1/4 cup slivered almonds ((optional))

Directions

Step 1

Place approximately 1 1/2 cups of water in a saucepan, and add dry soy curls. Bring to boil. Add chopped onion and salt. If you are a fresh onion lover, feel free to hold out the onion until after the soy curls are cooked and cooled. Or, use a fresh red onion for more color.

Step 2

Cook soy curls/onion mixture until water is completely boiled off, or until soy curls are tender. Drain off any remaining water, then place soy curls in the fridge to cool.

Step 3

Once soy curl/onion mixture is cool, mix remaining ingredients.

Step 4

Spread on your favorite whole wheat bread, and enjoy! ;) -------------------------------------------------------------     Pineapple Yogurt Cake with Orange Glaze     Vegan? Yogurt isn't vegan! Ah-ha, but Silk yogurt is vegan, and that's what I've use in this recipe.    The flavor is pretty spectacular as is - a moist, slightly flaky cake with small pineapple chunks and a sweet, but not too sweet, orange glaze that sort of seeps into the spongy cake, making it more moist and sponge-like.   Sunny Pineapple Yogurt Cake with Orange Glaze Makes 6 to 8 servings All you need: 1 and 1/2 c spelt flour - I used white spelt flour. 1/2 and 2 T unrefined sugar 1/4 t and 1/8 t sea salt 1/4 t cinnamon 1 and 1/2 t baking powder 1/2 t baking soda 1 T plain or vanilla soy milk - I used plain, but I bet vanilla would be even more delicious. 1 and 1/2 T cornstarch 2 T pure maple syrup 3/4 c vanilla soy yogurt 2 t pure vanilla extract 1 8-oz. can crushed pineapple, including the juice 3 T canola oil   Glaze: 1/3 c powdered sugar 1/2 to 1 t orange zest 1 T freshly squeezed orange juice   Preheat the oven to 350 degrees. Combine flour, sugar, salt, cinnamon, baking powder, and baking soda in a large bowl and set aside.   In a separate bowl, combine cornstarch with the soymilk and whisk until smooth. Then whisk in the maple syrup. Add yogurt, vanilla, and pineapple and stir until well-combined. Stir in the canola oil.   Then add the wet mix to the dry mix and stir until well-combined, but not too much. You still want the pineapple chunks to be there.   Lightly grease an 8 by 8 in. baking pan with canola oil and pour the batter evenly.   Bake for 35 to 40 minutes until a toothpick comes out clean. When finished cooking, remove the cake from the oven and let it cool.   In the meantime, whisk together the powdered sugar, orange zest, and orange juice until smooth to make the glaze.   When the cake is completely cool, drizzle the glaze on top and serve immediately.     ----------------------------------------------------------------