Plant Based U – Fat-Free and Low Fat Vegan Plant Based Recipes

Time 2020-09-18 23:05:56

Web Name: Plant Based U – Fat-Free and Low Fat Vegan Plant Based Recipes

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ContactSearchPlant Based Tzatziki Farfalle Pasta Salad With Sun-dried Tomatoes and Artichoke Hearts (Vegan and Oil-Free)September 20, 2019 by Veronica Grace 3 Comments FTC Notice: This blog post contains affiliate links which go towards supporting the blog.Pasta salad is such a great meal for picnics or lunches that can be made ahead of time and eaten for a few days. For today s recipe I used farfalle (bowtie) pasta because it has a nice texture and chew when eaten cold and goes well with the size of the other chopped veggies. You might be wondering what I ve used for the base of the plant based tzatziki sauce and instead of processed coconut/soy yogurt I m using silken tofu.With silken tofu it s just soy milk that has been curdled and formed and instead of separating the soy curds from the whey they are set together so it s softer and creamier. It also doesn t have added fillers, binders, or sugar. Quite often you ll find silken tofu cheaper than a tub of plant based yogurt as well. You can find it at any Asian market, most health food stores and of course on Amazon depending where you live. I like to keep a few on hand for make plant based cream sauces like my Fettuccini Alfredo from my cookbook Vegan Comfort Foods From Around The World.Of course you can use whatever other type of pasta you like for this salad as well, just make sure that it s bite sized and cooked to the perfect tenderness so it s not too al dente or too soft so it doesn t fall apart. The farfalle shape works well because it doesn t tend to get as stuck together in the fridge or break when made ahead of time for meals later on.This also works great for traveling. I often have people asking me what they can bring on a road trip or flight besides dried snacks. Since this pasta salad is dairy and egg free you don t have to worry about it being food safe and it will be fine out of the refrigerator for a few hours packed in a cooler or a bag. I ve never had an issue eating pasta salad on a plane or bringing it through security. The sauce sticks to the pasta and isn t liquid in the bottom so it s not a concern.So why not give it a try? Maybe you ll find some new lunch ideas and you ll probably want to make the silken tofu tzatziki again and again for using as a dip, salad dressing or sauce for wraps or pitas as well!Silken Tofu Tzatziki Farfalle Pasta SaladIngredients:1 recipe of Silken Tofu Tzatziki1/2 English cucumber, chopped or a few dill pickles chopped/diced1/2 cup packed sundried tomato halves, sliced (mine were dried not packed in oil)1 can artichoke hearts packed in water, sliced (6 cooked artichoke hearts, sliced)454g/1 lb bag of farfalle or other pasta (you can use gluten free if you like)Fresh dill for garnishing (if you have any left from the Tzatziki recipe)Directions:Make Silken Tofu Tzatziki and set asideBring a large pot of water to a boil and add salt if desired. For cold pasta it will make it more flavourful.Prepare vegetables and set aside.Cook Farfalle for approximately 14 minutes or to desired tenderness in boiling salted water. You still want it to be a bit chewy but not tough or too soft and falling apart.Drain and rinse pasta in cold water when at desired tenderness until cool.Add farfalle pasta to a bowl and make sure it’s cooled down before adding remaining ingredients.Add vegetables and sauce and toss to combine.Taste test and add any additional salt or pepper now if desiredServe or portion out into containers. Best eaten within 3-4 days due to fresh ingredients in the tzatziki sauce.What are you favorite ingredients to add to pasta salad?Looking for a deliciously cool dip or sauce for veggies, wraps, or Greek pita sandwiches? This recipe is super easy and uses silken tofu instead of yogurt for the base. Tofu actually is processed like cheese is taking a milk and adding coagulant and then separating the curds from the whey in most cases.Silken tofu is set with the soy bean whey in it, so it s a little softer and creamier. Which makes it a great substitute for dairy when you want a creamy base and because it s less processed than soy yogurts it s usually cheaper too.Silken Tofu Tzatziki (Vegan and Oil Free)Ingredients:3 tbsp fresh lemon juice1 12oz pkg firm Mori-nu silken tofu, drained (make sure to use firm, soft will be too runny for dip but maybe ok for salad dressing)2-3 large garlic cloves2 tbsp raw unsalted cashews or pine nuts (Soaked and drained if you don’t have a high powered blender)1/2 tsp Herbamare or sea salt, or to taste1/8 tsp ground black or white pepper1 English cucumber deseeded, peeled and grated2 tbsp fresh dill, chopped (or 2 tsp dried)Directions:Combine lemon juice, tofu, garlic, cashews, salt and pepper into food processor or blender and blend until creamy.Taste test and add more lemon juice, salt or pepper if desired.Squeeze out all of the excess water from the grated cucumber with your hands or with a spoon through a mesh strainer.Stir in the fresh dill and strained cucumber.Store in a container and refrigerate a few hours before serving.Use within 3-4 days for best results due to the nature of fresh ingredients.What are you going to serve with your Tzatziki?Filed Under: Cooked Vegan Recipes, Dips For Veggies Or Chips, Dressing, Sauces Tagged With: cashew, cucumber, dairy-free, dill, dip, lemon, oil-free, plant-based, sauce, silken-tofu, tofu, tzatzikiOil-Free Plant Based Dill Potato Salad With Homemade Vegan MayoAugust 29, 2019 by Veronica Grace Leave a Comment Even though Summer is almost over you still have lots of time to enjoy some more family picnics or barbecues. Being plant based doesn t mean you have to miss out of some of the traditional comfort food salads usually served so I wanted to share this recipe with you!If you can cook some baby potatoes and you have a blender or a food processor you can make potato salad AND your own plant based vegan mayo. This is my take on a classic recipe including some of my favourite things for cold creamy salads like red onion, celery, dill and pickles.This recipe is sure to please your friends and family for a cook out or even to pack for lunch for yourself or kids. No need to worry about it being food safe out of the fridge because it s naturally egg free as well!Why not give it a try and then tell me what you paired it with by commenting below? Enjoy

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Fat-Free and Low Fat Vegan Plant Based Recipes

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