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Archive for March 27th, 2010

I try to avoid adding highly processed oils, saturated fats and mayonnaise-type products to our food.  We happen to believe that it’s a healthier way to eat.  Keeping this in mind, I will always opt away from the commercial and toward natural whole food replacements in order to create a more nutritious version of a dish if it’s at all possible.   As a consequence, a great deal more flavor and phytonutrients are incorporated into what we eat via herbs, spices, nuts, seeds and fruits.   This salad is bound together with raw cashew butter [ground cashews], while  mustard and dill are used to punch up the flavor.  You could certainly add some vegan mayo to this if you prefer.

Chopped Cauliflower Salad

This can also be used as a great sandwich filling and works especially well in wraps and pita pockets.

Ingredients:

1/2 head of cauliflower, broken into florets and lightly steamed [5 minutes]

1 T stoneground mustard

1 T cashew butter

1 T raw cashews, chopped

1 T raw sauerkraut

1 dill pickle, diced

1 T fresh dill, chopped

salt and pepper, to taste

Directions:

Place all ingredients into a food processor and pulse until evenly mixed and finely chopped.  You can adjust the consistency if necessary by adding more mustard or cashew butter.  Ultimately, the texture is up to your tastes.

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