I've been in a "mixed salads" kind of mood this week. Not sure why...maybe it's a good thing I've been using the Reduced Fat Vegenaise!
Buffet "Chicken" Salad
adapted from Gems from the Wheat State, pg. G8, contributor Mrs. Eugene Stowe
1/4 bag Butler Soy Curls
1/2 pkg cubed super firm tofu (or you can cube it yourself)
1 stalk celery, finely diced
1/4 red onion, finely diced
1/2 jar green olives, roughly chopped
10-12 pickle slices, chopped (used my homemade again)
2 handfuls sliced almonds, broken into pieces (squeeze in your hand!)
2 tbsp hemp seeds
1/2 cup Reduced Fat Vegenaise
several squirts of hot sauce, your choice
1/2 tsp cracked black pepper
1/2 tsp salt
1/2 tsp dried dill
Soak soy curls in warm water for 10 minutes, drain. Mix all ingredients together and chill for at least 30 minutes. Serve over greens and garnish with additional almond slices, hemp seeds, and sliced green onion.
Of course, you could make this into a sandwich. Salad worked pretty well for me, though.
Past Vegan MoFo posts on this day:
VMF 2012 Day 11: White-Wheat-Rye Bread
VMF 2011 Day 11: Recipe for Love Handles
VMF 2010 Day 11: Under the Weather, Up to my Eyeballs in Garlic