I don't have a go-to for recipes. I find recipes by googling the ingredients I've got and adding the word "vegan" and/or "gluten-free" and depending on what it is, I often add "airfryer" to make it really fast and easy on myself. I found this lovely one for roasted eggplant sticks (rather than the usual rounds or cubes) that turned out well:
Then of course I felt I needed greens to accompany my eggplant sticks, and I made the fastest salad known to humanity. I chopped pea, broccoli, radish microgreens into bite sized pieces, added a can of mixed beans and this combo of ingredients most people have lying around for the dressing: red wine vinegar (or you can also use balsamic,) a bit of lemon juice, a bit of dijon mustard, maple syrup (to your taste) and oregano. Adjust the ingredients to your liking and change or omit the oregano if you prefer a different flavor. I was aiming for Mediterranean and I definitely hit it. The salad was made in about 3 minutes. I mix the dressing ingredients in a jar first so I can adjust the flavors and save the rest for another day.
THEN I decided my eggplant needed a dip and I had a bit of leftover "honey" dill sauce. I don't use real honey because I like to leave the bees alone so I use maple syrup or agave syrup. I don't follow a recipe for this, I make it up by combining maple syrup or agave syrup with Vegenaise (aka eggless mayo: I used Earth Island brand) and adding dill weed. I usually use more Vegenaise than syrup. Here is a recipe which has a few more tweaks if you prefer instructions:
https://www.yummly.com/recipe/Southern-Fried-Tofu-With-Maple-Dill-Sauce-_Vegan_-Gluten-Free_-2377203
Now, if you are thinking, "Hey I could make a side salad if it's that fast!" and want to use a variety of Microgreens for their superfood powers including the cancer-fighting magic of cruciferous vegetables (broccoli micros), you can get them from me, on sale right now, and always with free delivery in the Winnipeg and La Salle area:
Comments