Crispy "Chicken" Salad

The first time I ate a chicken salad was when I stayed in the USA for 3 month. At home we were not used to eat a chicken salad. So when I was back to switzerland I had to try it by myself. I had to improve a little bit and the more I've done it the better it got.

Now I really love it and eat it various times.

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Crispy "Chicken" Salad

Ingredients
1 bag nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up

Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

Directions
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container.

Refrigerate the leftovers. Enjoy!

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Wild rice with clazed carrots and Tofu

 



 

Ingredients
3 tsp. olive oil, divided
2/3 cup wild rice or wild rice blend
6 oz. extra-firm silken tofu, cut into 2-inch strips
1 cup peeled baby carrots, sliced lengthwise
9 cherry tomatoes, halved (2/3 cup)
2 Tbs. balsamic vinegar
1 1/2 Tbs. lemon juice
2 Tbs. chopped parsley, plus more for garnish
3 cloves garlic, minced (1 Tbs.)
1/2 tsp fennel seeds

Directions

1. Cook rice according to package directions.
2. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Add tofu, and cook 5 minutes, or until browned, turning once. Transfer to plate.
3. Add remaining 2 tsp. oil to skillet, and reduce heat to medium. Add carrots to skillet, and cook 10 minutes, or until softened and beginning to brown, stirring occasionally.
4. Add tomatoes, balsamic vinegar, lemon juice, parsley, garlic, and fennel seeds, and simmer 2 minutes, or until liquid is thickened and reduced, stirring occasionally.
5. Stir in reserved tofu; cook 1 minute, or until heated through. Season with salt and pepper, if desired, and serve over rice garnished with additional parsley.

Serves 2.