Entrees

Goddess Salad

Glass-Noodle-SaladGlass noodles with fresh greens and creamy goddess dressing.

–  Ready in 5 minutes

–  Serves two

–  Vegan & Vegetarian

–  Gluten-free

–  No added salt or sugar

Ingredients
*  12 oz. glass noodles (try ricekelp or yam)
*  1 pkg. medium soft tofu, cubed
*  Annie’s goddess dressing (make your own here)
*  1 zucchini, diced and/or 1 carrot, grated
*  2 cups fresh greens

Directions
1.  Rinse noodles and greens and set aside in a bowl.
2.  Add zucchini (carrot if using) and tofu.
3.  Top with dressing and enjoy!

Ruby Red Salad

Avocado-Grapefruit-Salad_mini

A hearty and delicious salad with sweet grapefruit and avocado tossed in a handmade citrus dressing.

–  Ready in 10 minutes

–  Serves two

–  Vegan & Vegetarian

–  No added salt or sugar


Ingredients

For the salad
*  16 oz. fresh greens (spinach, arugula)
*  1 ripe avocado, sliced
*  1 ruby red grapefruit, diced with peel and skin removed
*  optional: 2 tbsp toasted pine nuts or walnuts

For the dressing
*  1/4 cup lemon juice
*  2 tsp. dijon mustard
*  1/2 cup olive oil
*  1 garlic clove, minced
*  1/4 shallot, diced
*  1 tsp balsamic vinegar
*  no-salt seasoning to taste

Directions
1.  Saute garlic and shallot with balsamic vinegar until fragrant. Set aside.
2.  Lay greens, avocado and grapefruit on serving plate.
3.  Whisk dressing ingredients together and mix in garlic and shallot.
4.  Drizzle dressing on top of salad.
5.  Garnish with toasted pine nuts or walnuts if desired.

Mini Margheritas

Mini-Margherita-Pizza-Vegan_miniCrisp mini pizzas topped with fresh basil, sautéed onions and shredded mozzarella in a simple tomato sauce.

–  Ready in 20 minutes

–  Serves two (four mini pies)

–  Vegan & Vegetarian

–  Gluten-free

 

Ingredients
For the pizza
*  4 corn tortillas (six inch)
*  8 oz. vegan mozzarella (daiya, almond, go veggie!, vegan gourmet)
*  Handful cherry tomatoes, halved
*  2 cups fresh basil (kale or spinach also works)

For the sauce
*  7 oz. tomato paste
*  1/2 cup water
*  1 shallot or 1/4 red onion, diced
*  1 garlic clove, minced
*  1 tsp balsamic vinegar
*  no-salt seasoning to taste
*  2 tsp red pepper flakes

Directions
1.  Preheat oven to 300 degrees.
2.  Saute garlic and shallot with balsamic vinegar until fragrant.
3.  Add tomato paste, water and seasoning. Stir until combined.
4.  Place corn tortillas on a baking sheet and spread tomato sauce evenly over each.
5.  Layer basil, mozzerella and tomatoes on each pie.
6.  Bake for 10-15 minutes until cheese is melted.
7.  Top with red pepper flakes for extra spice.