My early morning avocado craving has now been taken care of.

Apetito a la mexicana: spinach quesadilla and an avocado salad (Taken with Instagram at Guacamole Restaurant)

Palm salad. (Taken with Instagram at Circus Fine Brazilian Cuisine)

Eggless Egg Salad – With Curry, Asparagus, and Raisins

Ingredients

1 Package Extra Firm Tofu

5 Asparagus Stalks

½ Small Onion

¼ Cup Raisins

½ Cup Vegan Mayo

3 Tsp Curry Powder

¼ Tsp Cinnamon

2 Tsp Lime Juice

2 Tsp Agave

Salt & Pepper to Taste

Directions

The first thing you want to do is drain your tofu really well. To do so, cut the tofu in half to make two thin slabs. Wrap both halves tightly in a paper towel, pressing any water out as you do so. Then pile a heavy cutting board on top, weigh it down with any other heavy objects you may have, and let it sit for 20 minutes.

Chop asparagus and onion, and toss them in a bowl with the raisins.

Unwrap your tofu. Crumble it with your fingers and add it into the bowl. Mix in all other seasonings and ingredients using a fork.

Place the eggless egg salad in the refrigerator overnight and serve the next day.

*For a beautifully shot, image-by-image set of instructions, click the image above

veganfeast:

Drop the cheese

foodopia:

shaved beetroot salad: recipe here

lukasbossert:

Raw Tacos 

Yes, I’ll admit that the ingredient list for this recipe seems rather long, but trust me, it’s worth it. Everything comes together surprisingly fast and if you’re really pressed for time, just make what you can. The important thing to try here is the Walnut Taco Mix, because even if you don’t get around to the other stuff, you will be blown away by how tasty and satisfying it is. Use it in other recipes too – and maybe replace that ground beef for a change? 

Walnut Taco Mix
Ingredients:
1 cup raw walnuts
1 Tbsp. nama shoyu (raw, unpasteurized soy sauce)
1/8 tsp. ground chipotle pepper (or more if you like it spicy!)
1 tsp. ground cumin
1 tsp. extra virgin olive oil

Directions:
1. Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, or you will end up with walnut butter!

Cashew “Sour Cream” 
Ingredients: 
½ cup raw cashews
juice of ½ lemon
1 tsp. apple cider vinegar
5 Tbsp. water (approx.)

Directions:
1. Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)

Raw Salsa
Ingredients:
1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ red onion or 4 green onions, minced
¼ cup chopped cilantro
½ clove garlic, minced
juice of ½ lime
1 tsp. raw honey 
1 Tbsp. extra virgin olive oil
pinch of sea salt

Directions:
1. Whisk the garlic, lime juice, honey, olive oil and sea salt in the bottom of a bowl and set aside.
2. Cut up the veggies into rather small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld. 

Other Raw Taco elements:
ripe avocados (about ½ per person)
cabbage, collard, kale, romaine, or spinach leaves
limes for squeezing
extra cilantro for sprinkling

(Source: )

Fancy (and lazy) - baby arugula and cherry tomatoes, kettle cooked potato chips and a tofurkey deli slice sandwich

bodyless-soul:

Bread Salad with Feta

Ingredients

• 1 pita
• 2 tablespoons olive oil, plus more for drizzling
• Coarse salt and pepper
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1/2 chopped English cucumber
• 1 diced shallot
• 1/2 cup fresh parsley leaves
• 1 tablespoon lemon juice
• 2 tablespoons crumbled feta

Directions

1. Toast pita over the flame of a gas burner (or char in the broiler). Drizzle with olive oil and season with salt. Tear into pieces and toss with beans, cucumber, shallot, parsley, lemon juice, and 2 tablespoons olive oil. Top with feta and add salt and pepper to taste.

   YieldServes 4

Cabbage with Almonds & Blood Orange (serves 4-6)

• 4 cups savoy cabbage, sliced thin
• 4 cups purple cabbage, sliced thin
• 2 blood oranges, peel and pith removed and cut into wedges 
• 1/2 cup sliced almonds, toasted

Ginger Vinaigrette

• 1/2 cup olive oil
• 1 TBS toasted sesame oil
• 1 TBS red wine vinegar
• 1 TBS honey
• 1 TBS dijon mustard
• 3/4 tsp ground ginger
• zest from 1 blood orange
• salt and pepper to taste

Whisk all vinaigrette ingredients in a bowl until combined. Set aside.

Combine cabbage, orange slices and toasted almonds in a bowl. Pour dressing on top and toss to coat. 

Enjoy!

(There’s also a video tutorial on the blog’s original post.  Click the image.)

Best salad in New York comes from the Beth Israel Medical Center! (Taken with Instagram at Union Square Park)