Time to break out Green Day’s American Idiot and put “Wake Me Up When September Ends” on blast. It isn’t just the end of the ninth month of 2014, so concludes Vegan Mofo. In a few weeks, I’ll be recreating favorites and counting down top “new to me” blog picks! It’s been sooooo exciting as always to be introduced to vegan bloggers. This community is only getting bigger. Animal free, cruelty free women and men are more kitchen savvy than ever before! Woo hoo!
In this incredibly yummy noontime meal perfectly packed for school, combines wide variety of delicious ingredients. Almost similar to a Waldorf Salad, I found it impossible to stop eating. Regular Earth Balance or Veganaise will probably be great substitutes, but I highly recommend Whole Food’s No Oil Zesty Tahini Dressing. It’s surprisingly light and tangy- not too thick and not too watery. Creamy goodness adds most amazing flavor to Beyond Meat’s Southwest Style Chicken Free Strips and apple, marrying sweetness and savory together. Plump, chewy raisins provide extra texture to otherwise versatile crunchiness.
This salad makes for a one serving portion.
Curried Chick’in & Apple Walnut Salad Ingredients and Preparation
1 apple, chopped (used Braeburn)
6 Beyond Meat Southwest Style Chicken Free Strips, diced and pulled
1/4 cup chopped walnuts
2 tablespoon Whole Foods No Oil Zesty Tahini Dressing (or plain vegan mayo is fine)
1 teaspoon curry powder
1 teaspoon nutritional yeast
pinch of garlic salt