Vegan Wednesday!

Vegan Macaroni Salad!

You Will Need:

1/2 Lb. Elbow Macaroni Pasta, cooked to your liking. (Whole wheat is okay to use, too!)
2 Cups Vegenaise
4 Stalks of Celery (Sliced)
1/2 Small Onion (Diced)
1/4 Bag Frozen Peas

1 Tsp Celery Seed (or Celery Salt)
Salt and Pepper to taste

This is a simple recipe that can be done in three steps. This first step is to boil the pasta. While it is cooking, use that time to prep all of the vegetables. Put them in a colander together and run warm water over them, just to defrost the peas a little.

Drain the pasta and rinse with warm water, to wash some of the starch off. Mix the vegetables in.

Mix in the vegenaise, celery seed (salt) and salt and pepper. Enjoy!

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and a new favorite!

VEGAN SAVORY COTTAGE CHEESE!

1 14 oz. block of organic tofu

1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon nutritional yeast
1 tablespoon chopped fresh dill
1 tablespoon chopped chives
Salt to taste
2-3 tablespoons olive oil
1 tablespoon lemon juice

Mash the ingredients up with a fork until it reaches the right consistency. You may add more or less olive oil to achieve the correct consistency.

Variations:
chopped green pepper
chopped chipotle
chopped jalapeno
1/2 cup vegan mayonnaise
chopped fresh garlic
chopped celery