angel monster (malloreigh) wrote in vegancooking,
angel monster

Vegan Chicken Salad and Coconut Curry Plaintain-Mango Noodle Salad

Sometimes my cooking experiments turn out well. I can't follow recipes to save my life, so I just make everything up as I go along. Here are two recent ones...

Vegan Chicken Salad
I made this for a picnic. Yum.

1 pack firm tofu, undrained, cut into small cubes
2 tsp rosemary
2 tsp sage
2 tsp oregano
Salt and pepper, to taste

Preheat oven to 350. Cut tofu and spread evenly in a roasting pan. Season; toss; bake for 5 minutes or until some pieces are turning golden brown and the spices are fragrant.

1/2 cup vegan mayonnaise
2 tbsp mustard
1.5 tbsp miso paste
1/2 block tofu - silken if you're blending by hand, medium-firm if you're using a blender
1/3 white onion, diced
1 clove garlic (optional), minced
1/3 cup green onions, diced
1/2 cup or more fresh dill, chopped
Soy or rice milk, unsweetened and unflavoured, for consistency
Salt and pepper, to taste
Paprika and tumeric, to taste

Mix mayonnaise, mustard, miso and tofu until creamy; add onion, garlic, green onion and dill. Mix until even. Add milk if necessary for consistency.

Add the spread to the tofu; mix til all tofu is coated. Chill until ready to serve.

Coconut Curry Mango-Plantain Rice Noodle Salad
Came up with this for a vegan potluck attendee who's allergic to gluten, soy, nuts and sesame seeds. Turns out she can't do curry either, but it was great anyway!

1.5 cans coconut milk
1/2 cup unsweetened rice milk
1.5 - 2 tbsp red curry paste, or to taste
2 tbsp fenugreek

Bring to a simmer over medium-low heat; cover and let simmer for 5 - 10 minutes. Remove from heat.

1 package rice noodles, or enough to feed yer crew

Prepare noodles according to directions on package, or just boil them til they look okay, like I do. Drain and rinse in cold water.

2 plantains
1 tbsp vegetable oil

Chop the plantains in irregular but similarly sized shapes. Fry over medium-high heat until the outside of the fruit is uniformly yellow. Remove from heat.

2 mangoes, chopped into bite-sized pieces
1/3 cup shredded coconut

Combine and let chill until ready to eat (2 - 3 hours is best). Toss with coconut. Toast the coconut if you're feeling really fancy.

All measurements are approximate, since I don't actually measure anything.
Tags: ethnic food-caribbean, salads, salads-unchicken
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