I haven’t made this salad mix in over a year, but for some reason I got a huge craving for it today. So glad I ran to the store to pick up the ingredients! Not only is it a jiffy to make, but it sits lightly in my stomach, unlike most sandwiches. Granted, since I don’t buy dairy anymore it was a bit less exciting without the cream cheese on toasted Rye, but it can definitely hold its own in a dairy-free environment.

To be completely honest this is one of a few recipes I hijacked from a cafe I used to work at back home and adapted to my tastes– which included throwing out the chicken that is traditionally used. For awhile I felt a bit guilty, but within the last few months the original owners sold the cafe, so I like to feel as if I’m helping keep the spirit of the old store alive. ;)

Ingredients
1 Green apple, chopped
3 Celery stalks, halved and chopped
5 Scallions, chopped
1/2 cup Sliced almonds
1/2 cup Fresh dried cranberries
1 cup Extra-firm Tofu (optional)
Vegan mayonnaise

1/4 cup Rice vinegar
3 Tbsp Shoyu
1 Tbsp Black pepper
1 Tbsp Sesame oil
1/4 tsp Five-spice

Directions
- If using, cube tofu into bite sized pieces and fry over medium heat in minimal oil until all edges are golden brown. Remove from heat. Combine first five ingredients in a medium sized bowl, adding a spoonful of mayonnaise to bind it all together. Stir in fried tofu once it’s cooled down.

- Combine last five ingredients in a small mason jar, or reuse an old glass dressing bottle. Shake vigorously and pour 2 Tbsp. of dressing over the salad mix.

- Refrigerate mixture in a tightly sealed container for up to a week and a half. Spread on your favorite sandwiches or salads.

To be quite honest, I’ve always had a bit of a natural aversion to ginger. Even all the sugar loaded into a ginger snap cookie wouldn’t sway me. About a year ago my friend Paul mailed me a batch of his and his gal’s own special Canadian blend with the recipe to boot. Now I make them all the time, every chance I get! They’re the only cookie I’ve made that translates easily into vegan ingredients while still holding up for days on end, still maintaining their chewy fresh consistency.

Thanks Paul :)

It seems like every other night it’s burritos or tacos in this house. I guess that’s just the Californian way! I’m a bit ashamed to admit that, despite being a life long lover of Mexican food, I’ve never made my own tortillas before. I know, I know– making your own tortillas is like amateur hour in the kitchen. But this weekend I decided it’s better late than never and gave it a whirl.

Ingredients
2 cups All-purpose flour
1 tsp Salt
3 1/2 tbsp Vegan margarine
3/4 cup Warm water

Directions
In a large bowl, mix flour and salt together. Traditionally, tortillas are made with some sort of lard. Since that sounds like ten different kinds of disgusting, I use cubed Earth Balance instead. Cut slices into small chunks and cut into the flour, either with a fork or by hand. Gradually add warm water by the 1/4s until the flour turns into a sticky ball. Lightly sprinkle flour in the mixing bowl, then knead dough for 2-3 minutes. Cover and let sit for 15 minutes, then divide into 8 equal balls, then cover again and let sit for 45 minutes to an hour.

As a guide, I have fairly small hands and each ball sat perfectly in my palm. When rolled out as thin as possible, they just barely fit into my 12″ skillet and were the perfect thickness.

On a floured surface, use a rolling pin to flatten the balls. Make sure to flip the tortilla after every few passes, and re-flour the surface if necessary, to prevent sticking.

Transfer the dough to a dry skillet and cook each side for about a minute over medium-high heat. Every range is different, so make sure to check the bottom frequently for burning. Once brown-black spots begin to appear, it’s time to flip. If air bubbles appear, you can simply pop them with a knife and flatten the tortilla with a spatula if you wish.

Store tortillas in a warmer or bowl covered with aluminum foil.

And it’s as easy as that! Stuff it with your favorite fixins and roll into a burrito, or eat it like a soft taco. We go for the gold when it comes to Mexican food: steamed rice, refried beans, potatos and corn, black bean sauce, avocado, cilantro and of course, my favorite: lime!