• Drain the chickpeas. Add garden salad mix to each plate and add the toppings: sliced almonds, chow mein noodles, chickpeas (about ¼ cup per salad), and dressing.

• Lightly press the tofu to squeeze out some of the water. Cut into 4 layers and cut the layers into triangles. Bake in the oven at 350° Fahrenheit for 10 minutes, then flip and bake another 10 minutes.
• While the tofu bakes, wash and chop the lettuce.

  Slice the cucumber into diagonal coins.

  Thinly slice the red cabbage and the green onions.

  If using canned corn, drain it.

  Slice a lime into wedges.
• For the dressing, please follow my recipe for sesame dressing.
• Assemble each salad using the quantities listed.

• Wash & chop the lettuce. Slice the carrots and red onion thinly (julienne). Drain the chickpeas. Cut the apple into ½" cubes.
• For the dressing: Add the dressing ingredients to a small jar and shake vigorously. Or, add them to a bowl and wisk. Shake or whisk until the sugar is dissolved. Add some freshly ground black pepper.
• Combine the salad and dressing in a large bowl and toss to combine well. Can be eaten immediately. Best is if you cover and chill it for about an hour before serving.

Prep The Ingredients

• Wash and chop the romaine lettuce and red pepper. Slice the cucumber into thin coins. Slice the carrots into strips. If using canned corn, drain it. Drain the chickpeas.

For The Vegan Southwest Ranch Dressing

• You can use 1 cup of store-bought vegan ranch dressing and add 1 tsp chili powder and 1 tsp of cumin. Or make the dressing from scratch using my creamy vegan southwest ranch dressing recipe.

To Construct The Salad

• Add a layer of lettuce to a large bowl or plate. Add on the toppings. Serve with dressing and a squeeze of lime (optional) and a few sprigs of fresh cilantro.

  For a more substantial salad, you can also add a base layer of rice, quinoa, or other grains.

• Prep: Drain the chickpeas. Chop the bell pepper finely and shred the carrot. Mince the garlic if not already minced.
• Add all the ingredients to a bowl or mason jar and shake/stir well.
• Cover and let marinate in the fridge at least 8 hours. Keeps up to 3 days in the fridge.

• Prep: Slice the onions thinly. Peel & slice the sweet potato into wedges. Dice the red onion, tomato, and green onion.
• To cook the quinoa, add the water, quinoa, and vegetable bouillon to a saucepan and bring to a boil. Then turn down the heat to the lowest setting, cover the pot, and simmer for about 5-10 minutes until the quinoa is cooked.
• For the veggies: In a skillet over medium-high heat, cook the sliced onion, sweet potatoes, and oil until the sweet potatoes are slightly blackened and the onions are soft. Then lower the heat, add 2 tablespoons of water and cover for about 5 minutes.
• Add the corn, black beans, and cumin. Sprinkle with salt and pepper and gently stir to combine well.
• Scoop the quinoa into the pan with the veggies and gently toss everything together.
• Serve in bowls topped with chopped tomato, red onion, green onion, and southwest ranch dressing.

• Put the cashews in a microwave-safe dish, add water until nuts are covered, and microwave 30 seconds to blanch the cashews. Drain and discard the water.
• Add the blanched cashews, oil, vinegar, lemon juice, and spices to a blender and blend for about 40 seconds until mixture is totally smooth.
• Serve immediately or store in the fridge up to 1 week.