Waldorf Salad Wrap with Raw Vegan Mayo

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I love how veganism is turning my once least favorite foods, into my faves. Hated, hated, HATED mayo my entire life. Wouldn’t touch pasta salad, wouldn’t top it on a sandwich, wouldn’t go near the stuff. It completely grossed me out, and I haven’t even experimented with veganaise (also because it’s a whopping $8 a bottle). That being said, I really did want to try to make my own version, and this recipe…it is the best thing I’ve had in a while. The consistency is beyond perfect and the creaminess is indescribable. These wraps are unreal and even though I was full after the first one, I couldn’t stop eating it!

5 whole wheat burrito wraps

3 cups chopped Romaine

1 1/2 cups chopped green apple (about 1 large green apple)

1 cup chopped red onion

1 cup chopped pecans

1 cup chopped celery

1 cup raisins

2 tbsp fresh minced parsley

MAYO

1 cup raw cashews, soaked for 2 hours

1/2 cup water

1/4 cup olive oil

3 tbsp lemon juice

1 tbsp poppyseeds

1 tsp Dijon mustard

1 tsp apple cider vinegar

1/2 tsp sea salt

  • Toss together all salad ingredients
  • For the mayo, pulse cashews and water in a blender for 1 minute
  • SLOWLY, add in olive oil and blend until very creamy
  • Add lemon juice, mustard, vinegar and salt and continue blending for a minute more, until thinner
  • Remove from blender and stir in poppyseeds
  • Toss salad ingredients with mayo and fold into burritos

 

BBQ Cauliflower Wings

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These are awesome!!

Not one for many cauliflower dishes, this faux “wings” absolutely have me hooked. The way they cook in the oven give it such a great texture and fall apart similarly to the way chicken may fall off the bone (gross reference, but very accurate). The BBQ sauce is adaptable and feel free to use whatever kind suits your palette. They were a cinch to make and I love this dish so much because it’s a full meal on its own, and who doesn’t love saying they ate an entire head of cauliflower for dinner?

1 head cauliflower, broken into florets

1 cup organic BBQ sauce (we used Annie’s Naturals)

1 cup almond milk

1 cup organic all-purpose flour

1 tbsp chipotle hot sauce (optional)

1 tbsp arrowroot powder (or whatever starch you’ve got)

1 tbsp olive oil

1 tsp sea salt

1/4 tsp black pepper

*Dip into raw vegan mayo-it doubles as sour cream too!

  • Preheat oven to 450 degrees
  • Whisk¬†almond milk and flour together
  • Dredge cauliflower pieces into flour mixture, sprinkle with arrowroot powder and place in a shallow glass baking dish
  • Bake at 450 degrees for 20 minutes
  • Meanwhile, mix together the BBQ sauce, hot sauce, olive oil, salt and pepper
  • Once cooked, toss cauliflower with BBQ mix and bake for an additional 5 to 8 minutes

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