from The Garden of Vegan by Tanya Barnard and Sarah Kramer
5 large stalks asparagus, trimmed and cut into thirds
4-5 c cooked spiral pasta
2 tbsp fresh basil, minced
1 tbsp Braggs
1 small red bell pepper, chopped
1/2 c snow peas, cut into thirds
6-10 cherry tomatoes, whole or halved
3/4 c tofu mayonnaise (I used Vegennaise)
In a medium saucepan, steam the asparagus until it is slightly tender. Rinse under cold water and set aside. In a large bowl, stir together the cooked pasta, asparagus, basil, Braggs, red pepper, snow peas, cherry tomatoes, and mayonnaise and toss well. Makes 4-6 servings.
I looooooooove this series of cookbooks. I also have How it all Vegan! and La Dolce Vegan and the recipes are quite simple. They were very helpful while I was getting comfortable in the kitchen as a new vegan. They offer explanations of hidden animal ingredients, and some of the books even have fun little crafts that you can do with household items (think ReadyMade magazine). This salad was really quick and easy to make, and could be a meal in itself, especially if you added a little sauteed then cooled seitain! Yum! We took this over to my parents’ house last night, and they enjoyed it as well (even though my dad doesn’t like bell peppers or think much of basil…). This is a recipe that would do just fine if you were to choose different veggies, but I really loved the snow peas, and would never ditch those.