Wednesday, 25 April 2012

Broccoli salad, ginger tofu, and brown rice (Gluten free and vegan)


This vegan version of broccoli salad is easier to make than the animal one.

Ingredients

Broccoli cut up in small pieces (2 stocks)
1/2 cup sliced almonds (you could really use any nut or seeds you like)
1/2 cup of raisins
1/4 cup chopped red onion

Dressing

4 tbsp vegannaise mayo (can be soy free if you like)
2 tbsp white vinegar
2 tbsp of white sugar

You need to let it set in the fridge for at least one hour.

This is a great side dish to bring to other people's house or make ahead when you have people coming over for dinner.


The tofu is also supper easy to make. (THIS IS MADE OF SOY)

Cut it into cubes.

Add - Sweet chili sauce, 1 tsp of ginger, and 1 tsp of lime juice.

Have it sit in the fridge for one hour to absorb the flavors. (You could eat it before an hour though...)

Enjoy!

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