Receipies

Publisher: ZZZ Unknown

Page 20

SALADS
SALADS
Avocado-Potato Salad Recipe
By Dr. Ben Kim, drbenkim.com
1 large ripe avocado, mashed 6 medium Yukon gold or red potatoes 1/2 cup chopped red onion 2 ribs of celery, chopped 1/2 cup sweet red bell pepper Sea salt, to taste
Steam and cook the potatoes until tender but not too soft. Mix thoroughly with all other ingredients. Keep refrigerated until ready to serve. Enjoy this simple and delicious avocado-potato salad.
This recipe was adapted from a similar recipe found in the May/June 1999 issue of Health
Science.
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Eggless Salad or Spread Recipe
Inspired by Horn of the Moon Cookbook, by Ginny Callan
This tasty vegan version of the picnic classic may be used to stuff wraps or pitas. It also makes
a great open-faced sandwich on English muffins, as well as a super dip for crackers or
vegetables. A versatile and healthy recipe packed with protein and great taste, but with no cholesterol at all!
1 lb tofu, drained and pressed 1/2 cup tahini 3 stalks celery, finely chopped 1 green pepper, finely chopped 3 scallions, thinly sliced and chopped 1/2 cup finely chopped fresh parsley 2 Tbsp tamari Cayenne or black pepper to taste (optional) Nutritional yeast to taste (optional)
Mash tofu in a bowl with tahini, stirring until smooth. Add veggies, parsley, and tamari, stirring until thick and tasty. Add optional ingredients, if you like, mixing well.
Makes about 3 cups.
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