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147
yields 2 servings
sensational salads ery, onion, and sprouts. bowl and combine with the cel- be needed to start the blending. nos. Several drops of water may oil, and salt or Bragg liquid ami- seeds in a blender with the carrot, Bragg liquid aminos hours 2. Transfer the mixture to a medium 1. Drain and blend the sunflower ½ cup alfalfa or sunflower sprouts ¼ Vidalia onion, minced 1 stalk celery, minced ½ teaspoon salt or 2 tablespoons oil 1 carrot, chopped 1 cup sunflower seeds, soaked for 8 seeds and sprouts.

yields 4 servings
MEDITERRANEAN SALAD WITH SOUR CREAM DRESSING
A lovely way to serve eggplant. Use mayonnaise instead of sour cream for the pareve
version. This salad is ideal served on a bed of rice.
1 eggplant or 2 squash, unpeeled 1 clove garlic, crushed
and cubed 4 cups bite-size salad greens
½ cup sour cream or mayonnaise (iceberg, romaine, spring mix, yields 1½–2 cups
1 tablespoon freshly squeezed baby spinach)
lemon juice ½ cup grape tomatoes, halved
¾ teaspoon salt 1 cup Garlic Croutons (p. 110) HERBED PAREVE
1 tablespoon dried parsley 1 cup pitted olives CHEESE SPREAD
½ teaspoon dried dill 1 cup Nondairy Farmer Cheese (p. 196)
Dash of ground black pepper 1 tablespoon chopped pine nuts

1. Steam the eggplant or squash until crisp-tender, about 5 minutes. 1 tablespoon finely minced red
2. In a small bowl, mix the sour cream or mayonnaise, lemon juice, salt, parsley, dill, onion
pepper, and garlic. 1 teaspoon minced fresh parsley
3. Just before serving, toss the greens, tomatoes, and eggplant with the sour cream 1 teaspoon minced fresh basil
dressing. Sprinkle with the croutons and garnish with the olives. 1 small clove garlic, crushed
Pinch of cayenne pepper
yields 6 servings In a medium bowl, combine all the
EGGLESS EGG SALAD ingredients well. Store in the refrig-

If you’re watching your weight, look out for tofu! It provides only about 200 calories in erator in a glass container.
8 ounces, as opposed to 648 calories in an equal amount of ground beef burger or 320
calories in an equal amount of eggs.

16 ounces extra-firm tofu 1. Cut the tofu into ¼-inch slices. Blot with several paper towels
3 scallions until dry.
1 medium carrot 2. In a food processor, process the scallions, carrot, and celery
1 stalk celery until they are coarsely chopped.
1 cup Tofu Mayonnaise (p. 177) 3. Add the tofu slices, Tofu Mayonnaise, sunflower seeds, Bragg
1/3 cup sunflower seeds liquid aminos, salt, and pepper and process until the mixture
1 tablespoon Bragg liquid aminos resembles egg salad.
1 teaspoon sea salt
Dash of ground black pepper

Raw Pumpkin Seed Chummus
146 HEALTHY EVER AFTER 155