Saturday, April 4, 2015

Pea Salad

Nothing like a yummy, crisp green salad to make your table complete. I love the sweetness of the peas mixed with the maple spice of the tempeh bacon.

Pea Salad
Ree Drummond recipe, adapted

1/3         cup vegan sour cream
1            tablespoon vegan mayo
              salt and pepper
1            tablespoon white vinegar
4            cups frozen green peas, almost totally thawed
6            slices of tempeh or soy bacon
1/2         whole small red onion, halved and sliced very thin
6            ounces vegan cheddar cheese
3            tablespoons minced fresh parsley

Mix the vegan sour cream, mayo, salt pepper and vinegar together to make the dressing.  Add more salt and pepper to taste.

Stir 2/3 of the dressing into the peas until the peas are coated.  Gently stir in the tempeh/soy bacon, onion, vegan cheese and parsley until all combined.  Taste and adjust seasonings.  Cover with plastic wrap and refrigerate 2-4 hours, before serving.  (pop the extra dressing in the fridge, too)  Remove from the fridge and stir in the rest of the dressing to your liking.  ***I just used all the dressing at once.

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