This colorful and subtly sweet and tangy cabbage and apple slaw has an appealing crunch. And it might just be the kind of salad that older kids and teens whose palates are developing will actually enjoy eating!
The flavor and crunch provides a nice contrast to creamy dishes like vegan mac and cheese, and is also a refreshing side with bold dishes like veggie chili or curried stews.
Dustin Harder, who created this recipe for his book, Epic Vegan, says: “In my last book, The Simply Vegan Cookbook, I went about the task of recreating my all-time favorite, nostalgia-laden dressing: RANCH. For this book, I wanted to offer up its slightly more robust and tangier cousin, Blue Cheese. This vegan blue cheese dressing complements so many items, and it’s nice to have an easy, go-to recipe for it on hand.”
This is a fantastic dressing for most any kind of salad, and the perfect dip for Dustin’s Everything Buffalo Cauliflower Bites. Recipe and photos from Epic Vegan: Wild and Over-the-Top Plant Based Recipes by Dustin Harder ©2019. To be published by Fair Winds Press (Juy 9, 2019), an imprint of Quarto Publishing Group, reprinted by permission. Photos by Ashley Madden.
Dustin Harder, author of Epic Vegan, says this about this now-classic vegan appetizer: “Cauliflower buffalo bites have swept the nation! Vegan restaurants and nonvegan restaurants alike serve them, and they are popular among patrons far and wide. I wanted to add a touch of EPIC to these with the ‘everything coating,’ but you should feel free to epic them up yourself. Get creative!”
Make sure to link to the Vegan Blue Cheese Dressing for the perfect dip to go with these beauties. Recipe and photos from Epic Vegan: Wild and Over-the-Top Plant Based Recipes by Dustin Harder ©2019. To be published by Fair Winds Press (July 9, 2019), an imprint of Quarto Publishing Group, reprinted by permission. Photos by Ashley Madden.
Tofu can be quite the chameleon, taking on many forms and flavors. This tofu eggless salad has the look and feel of egg salad, though it’s not intended to fool anyone! Whether as an egg salad knock-off or not, it’s delicious in its own right.
Serve open face or closed on fresh bread or in a pita. Shredded lettuce, green sprouts, or baby greens make it that much better. You can also skip the bread altogether and dollop it on a green salad — or serve in a large romaine leaf.
I prefer having this for lunch, but there’s no reason why it can’t be dinner — it’s easy and fast, and as a sandwich, it goes well with any vegetable-filled soup. Try it with Vegan Cream of Broccoli Soup.