Spinach Salad, Baked Tofu, Polenta

 

Rick and David's Chili Recipe

https://babytoboomer.com/2011/04/02/meatless-family-meals-vegetarian-black-bean-and-sweet-potato-chili/  

Vegan Spinach and Bacon Salad with Creamy French Dressing

Fresh spinach, coconut bacon, red onion, mushrooms and a quick and perfect creamy French dressing! The best salad of all time! 

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Salad

 

Author: Lauren Hartmann

Ingredients

Coconut Bacon

• 1 1/2 C. Coconut flakes, I used Let's Do Organic
• 1 Tbsp. Soy sauce or Tamari
• 1/2 Tbsp. Liquid smoke
• 1 Tbsp. Maple syrup
• 1/2 tsp. Smoked paprika(optional)

Vegan Creamy French Dressing     I did not prepare the creamy French dressing below, because I did not want to add Ketchup and sugar.  I made a sweet vegan yogurt dressing.  For the big batch March 15  2021, I mixed together 3 cups Silk plain yogurt, 2 tablespoons lemon juice, 1 Tablespoon Maple syrup and 2 tablespoons red wine vinegar.  The original recipe for the creamy French is below.

• 1/3 C. Organic Ketchup
• 1/4 C. Vegan mayo
• 1/4 C. Vegetable oil
• 3 Tbsp. Red wine vinegar
• 1/2 tsp. Soy sauce or tamari
• 2 Tbsp. Water
• 1/4 C. Onion, chopped
• 3 Tbsp. Cane sugar
• 1/2 tsp. Paprika
• 1/2 tsp. Garlic powder
• 1/2 tsp. Salt

For the Salad

• 6 oz. Fresh baby spinach
• 1/4 of a Red onion, chopped
• 8 oz. Mushrooms, sliced thin

Instructions

• Make the coconut bacon first, preheat the oven to 325 degrees.
• In a mixing bowl, add the coconut flakes, then pour the soy sauce, liquid smoke, maple syrup and paprika on top. Then stir to coat the coconut completely. Now, spray a baking sheet with non stick spray, and spread the coconut evenly onto the pan in a single layer. 
• Bake at 325 degrees for 15-20 minutes, stirring half way through baking, until brown and crispy. 
• While the coconut is baking, make the dressing. Add all the French dressing ingredients to a blender. Blend until smooth scraping down the sides as needed. Taste and adjust seasoning. If it is a bit too thick for you, add another tablespoon or so of water. Set aside. 
• When the coconut bacon is done, add the spinach, coconut bacon, chopped red onion and sliced mushrooms to a serving bowl. If serving immediately, toss with the dressing. If taking to a potluck or party, leave the dressing in a separate container until ready to serve. Then dress just before serving. Enjoy!

Vegan Tofu
How to Cook Tofu - YouTube
marinated 30 minutes, cooked at 350 for 45 minutes

 

Polenta  (as is, this recipe fills one 2.5 quart dish)

4 Cups Vegetable Broth (I used water plus 2 vegetable boullion cubes)
4 Cups Water

1/2 Cup Nutritional Yeast
2 teaspoons aminos or soy sauce
2 Cups Polenta

Bring vegetable broth and water to boil.  Add the other ingredients.  Add ingredients slowly and stir constantly thereafter to avoid lumps.  Lower heat to low.  Mixture will thick by about 15 minutes.  Mixture tends to set when not stirred.  I did not add salt to the recipe.