If you’re like my SO and me, you love cooking, but hate dishes. Even cooking for only two generates time-consuming dish-related chores, which is the last thing you want at the end of a work day. So once in a while we realize that, “hey- there’s no one here to impress, so why not just go cookless this week?”
First meal of no-cook week is Vegan Waldorf salad. This recipe is from Vegetarian Times. Their concoction of lemon juice and agave nectar in the dressing takes the place of the yogurt, (think tangy and sweet.) This salad was delicious by itself on top of butter lettuce leaves, but I imagine it to be even better in a wrap or pita with your choice of mild lettuce. Who knew celery and apples were fine companions? I added some raisins in my portion at the end, for even more of a sweet flavor. I imagine that carrots would fit in nicely, too. Sure, you have to toast the walnuts yourself first, but that can be achieved ahead of time.
“Classic” Veganized Waldorf Salad
- 3/4 cup broken walnut pieces (roasted at 350 for 8 minutes, then cooled.)
- 2 red-skinned apples, cored and cut into 1/2 inch dice (3 cups)
- 4 10-inch celery stalks, cut into 3/8-inch dice
- 1 cup halved red grapes
- Boston lettuce or butter lettuce leaves for a “bed” on the plate
- 1/2 cup Veganaise
- 1 Tbs. lemon juice
- 1/2 agave nectar (non-vegan folks, use honey!)
- 1 Tbs chopped parsley (optional)
- Combine celery, apples, grapes and toasted walnuts in large bowl
- Make dressing: stir together veganaise, lemon juice, agave nectar, parsley.
- Toss with salad
- Season with salt and pepper, if desired (I didn’t.)
- To serve, arrange lettuce leaves on plate, and top with waldorf mixture.
Don’t eat it it too fast! It is delicious, and great the next day too.