Vegan Mexican Street Corn Salad (Elote Salad, Esquites)

I love vegan elote. Vegan Mexican Street Corn is a favorite side dish of mine but since nobody near us makes a vegan version, it is something we had to start making at home once we were no longer vegetarian.

Making your own elote is pretty easy! You just need to grill or roast the corn, brush it with some vegan crema, sprinkle it with some seasoning and vegan cheese, and give it a squeeze of lime. Most elote has a chili powder seasoning mixture on it, but since my family doesn’t like spicy, we used smoked paprika instead.

Recently I was thinking about how to make vegan elote a little easier to serve. For say a party or even for my kids who waste so much corn when attempting to eat it off the cob. So I thought why not just turn the elote into a salad. I would just grill the corn, cut it off the cob, mix all the yummy goodness together in a bowl and be done with it. And that is what I did.

This is not a new thing, its just the first time I thought to do it then learned when you make it like this. It’s called esquites!

Not rocket science, not recreating the wheel here, just making something we already make pretty often a little easier to serve to kids or at a get together or pot luck.

You can grill or roast your corn in the oven, which ever you prefer. We use vegan sour cream or plain yogurt to replace the creama, mixed with vegan mayo and sprinkle vegan parm on our corn, and it is DELICIOUS!!

If corn is in season, this the BEST summer side dish! Trust me, even if you have never had elote (Mexican street corn) you need to try it. It is just about one of the best things! Period!!

INGREDIENTS:

• 8 ears of corn, shucked and cleaned

• Juice from 1-2 limes, depending on taste and size of limes

• 1/4 cup vegan mayo

• 2 tablespoons vegan sour cream or plain vegan yogurt

• 1/4 cup vegan parmesan cheese, store bought or homemade

• 1/2-1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/4-1/2 cup copped cilantro

INSTRUCTIONS:

1. Shuck and clean the corn.

2. Grilling: If you want to grill the corn, just heat up your grill, give the corn a little spray of cooking oil and grill until the corn starts to get some good color on it, around 10 minutes, turning a few times durning grilling. Remove from the grill and let it cool.

3. Oven roasting: heat oven to 400 degrees. Place corn on a baking sheet. Place on top oven rack and let it bake, turning it a few times while baking unit it gets nice color on it. It should only need 10-15 minutes in the oven. Remove from oven and allow to cool.

4. CAREFULLY cut the cooled corn off of the cob. I like to place the cob in a shallow bowl or pie plate and cut the corn off the cob with a sharp knife in a downward motion, allowing the bowl to catch the corn kernels.

5. Mix the corn and remaining ingredients together in a medium sized bowl and serve at room temperature or cold. Store any leftovers in the fridge for 3 or 4 days.

If you like this recipe, then try these:

Vegan Macaroni Salad

Vegan Elote, Mexican Street Corn

Crunchy Ramen Salad

Asian Summer Roll Salad with Grilled Tofu

We eat a lot of salads. Actually, most days I eat a salad for either lunch or dinner.

We live in Florida where it is normally hot, so cold salads are my go to. I also love Thai and summer rolls, and really wanted to make a salad that included all of the goodness of a summer roll, but didn’t require me rolling up a batch.

If I am being perfectly honesty, I am terrible at rolling them. If they handed out awards for ugly summer rolls, I know I could win! So I created this Asian summer roll salad with grilled tofu, and added in all the things I would put in a summer roll. Soaking rice stick noodles and adding them to this salad gives it a more summer roll feel and makes it extra delicious.

I meant to add fresh mint and forgot, but will definitely add it next time and maybe even some cilantro. This salad is perfect for hot summer days. It was also great as leftover, even after being tossed in the dressing.

So if you love summer rolls, but not all the work, give this salad a try. It’s quick, easy, delicious, and no rice paper rolling skills required.

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INGREDIENTS:

• 1 head romaine lettuce, chopped

• 2 cups copped/shredded cabbage

• 1/2 English cucumber, halved and thinly sliced

• 1 cup shredded carrots

• 1/2 cup edamame

• 2 green onions , chopped

• 3 oz rice stick noodles

• 2 tablespoons sesame seeds

• 1 avocado, thinly sliced

• optional add ins: fresh mint leaves, cilantro

THE TOFU:

• 1 block extra firm tofu

• 3 tablespoons coconut aminos

• 1 teaspoon sesame oil

• 1 teaspoons garlic powder

PEANUT DRESSING:

• 3 tablespoons peanut butter

• 1/4 cup coconut aminos

• 1 teaspoon sesame oil

• 1/2 teaspoon garlic powder

• 2 tablespoons water

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INSTRUCTIONS:

1. Drain tofu and wrap in a clean kitchen towel or a few paper towels. Place a few books on top or a heavy pan, and let sit for 10 minutes to press out any excess liquid.

2. Slice the tofu into strips. In a shallow pan mix remaining tofu ingredients. Let the strips marinate in the mixture for about 10 minutes. Heat a large grill pan over medium heat. You can use a regular skillet if you don’t have a grill pan. Give it a spray with some cooking oil, and add the tofu along with all of the marinade. Let the tofu cook, turning the pieces several times until the liquid is absorbed, and the tofu is slightly crispy around the edges.

3. Place the rice noodles in a dish and cover in hot tap water. Let the noodles sit for about 5 minutes. Drain noodles and rinse in cold water. Set aside.

4. In a small bowl whisk the ingredients for the dressing. I like to use a fork to get the peanut butter all mixed in. It takes a minute to get it broken down and mixed well with the other ingredients.

5. Toss all of the the salad ingredients in a large bowl along with the rice noodles and cooked tofu. Drizzle the dressing over the salad and toss again.

Serves around 6.

If you like this recipe, try these:

Raw Sesame Zucchini Noodle Salad

Southwest Salad with Crispy Potatoes

Kale Salad with Lemon Tahini Dressing

asian summer roll salad with grilled tofu

Crunchy Ramen Noodle Salad

Crunchy Ramen Noodle Salad was a staple at every pot luck or family get together we had growing up. It is seriously so quick and easy to make, and really, just addictive.

The crunch of the cabbage and ramen noodles, mixed with diced green onions, and sliced almonds, and tossed in best sweet and savory asian dressing makes for a perfect summer side. I could seriously eat this salad every day in the summer months!

My kids were pretty skeptical at first, but once they tried it, they all loved it!! I like it just the way it is, but you can add shredded carrots or diced peppers if you like. I personally love the simplicity of this recipe just the way it is, and it is just like the ramen salad I ate growing up. I guess I believe some things just don’t need changing!

This recipe is also great for holidays and pot lucks. Its cheap and easy to make and everyone always loves it. I love having super affordable side options like this, especially when I was not prepared to make and take something to a gathering. This certainly won’t break the bank!

I also think its an easy way to get my kids to eat cabbage. This recipe is pretty healthy and is also really good with some grilled tofu on top, or on top of a vegan carrot dog. No matter what you serve it with, just make sure you are making this delicious and easy vegan side!! It is seriously just so good!

INGREDIENTS:

• 1/2 head of green cabbage, chopped ( about 5 cups)

• 2 packages ramen noodles (you do not need the spice packet)

• 3 green onions

• 1/3 cup sliced almonds

ASIAN SLAW DRESSING:

• 1/4 apple cider vinegar

• 3 tablespoon soy sauce or coconut aminos

• 1 teaspoon sesame oil

• 1 tablespoon white sugar

INSTRUCTIONS:

1. Dice green onions, and add them to a large bowl along with the chopped cabbage.

2. Crush up the dried ramen noodles into the cabbage mixture, and add the sliced almonds.

3. Whisk together the ingredients for the dressing and pour it over the cabbage. Stir well.

4. Serve at room temp or chilled. Store any leftovers in an airtight container in the fridge.

If you like this recipe, try these:

Raw Sesame Zucchini Noodle Salad

Brussels Sprout Slaw with Sweet Mustard and Maple walnuts

Quick and Easy Pickled Veggies

Crunchy cabbage and ramen noodle salad with green onions and sliced almonds, tossed in a sweet and savory asian style dressing

Easy Summer Corn Salad

I have so many memories as a kids sitting around with family shucking corn. My grandparents lived on a farm and grew a lot of their food. Every summer we would have to shuck the corn so my grandmother could freeze it for later. As kids we hated this job. As an adult, I am so thankful for the memories that come back to mind every time I shuck corn. Yes, you could use frozen corn in a bag to make this, but I promise it won’t be as good. Grilling the corn makes it so much more flavorful, that I would not even consider making this salad any other way! This salad is easy, affordable, light, and delicious. Its the perfect summer BBQ side, or even a quick weeknight dinner with a side of Alabama White Sauce Tofu Skewers, or a vegan burger or carrot dog. I will say that now that I am a grown up, I do try and make my kids shuck the corn. It’s still not my favorite task but, one that is worth it for the past memories and hopefully future memories for my kids.

INGREDIENTS:

• 6-8 ears of corn

• 1 red bell pepper

• 1/2 red onion

• 2 green onions

• handful of cilantro

• 2 limes

• salt and pepper to taste

INSTRUCTIONS:

1. Shuck and clean the corn. To grill the corn, spray each ear with a little oil and put directly on a hot grill. Allow the corn to grill for 5 minutes or so before turning. Grill another 5 minutes on the other side. You just want the corn to get some nice grill marks and color to it.

2. If you do not have a grill you can place the corn on a cookie sheet and spray with some oil. Place the cookie sheet in the oven on broil. Keep a close eye on the corn. It should start to get some color to it pretty quickly. Carefully turn the corn once or twice with some tongs before removing from the oven.

3. Allow the corn to cool before carefully cutting it off the cob with a sharp knife. I like to prop the corn cob up in a shallow bowl to cut it. The bowl catches the corn kernels with less mess, and helps to stabilize as you cut down the cob.

4. Finley dice the onions and peppers. Chop the cilantro.

5. Mix the corn and other veggies together and squeeze the juice from the 2 limes over the top. Salt and pepper to taste and mix well.

6. Serve room temperer or chilled.

If you like this recipe, try these:

Vegan Street Corn

Southern Dill Potato Salad

Easy Vegan Macaroni Salad

Alabama White Sauce Caesar Salad with Grilled Tofu

I have tried a ton of vegan caesar salad recipes, and dressings over the years, and until now none have been a winner.

So when recently I was making a caesar salad, and contemplating the protein I would add, I decided on Alabama White Sauce Grilled Tofu, and a light bulb went off.

Alabama White Sauce (AWS) is a a tangy, vinegar and mayo based bbq sauce which originated it Northern Alabama at Big Bob Gibson’s Bar-B-Q.

Our AWS is a vinegar and mayo based sauce like the original, with a little kick and has just enough tang to work as a caesar dressing substitute. AWS is a staple condiment in our house because it is delicious and versatile, and not just for bbq!

So after I grilled up the tofu, it occurred to me to take the leftover sauce and turn it into the dressing for this salad .

PURE JOY! It was so good that I will never attempt another “caesar” dressing recipe again.

I also added some carrots and avocado to this salad because I’m adult and I can do what I want..right?? And what I want is avocado and carrots on everything, even if it's not the norm, who cares if it tastes good.

So if you are searching for a super tasty, all be it nontraditional caesar salad recipe, here ya go! And my guess is if you try it, AWS will become a fridge staple for you as well.

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INGREDIENTS:

• 2-3 heads romaine lettuce

• 1-2 avocados

• 1/3 cups shredded carrots

• 1/4 loaf day old bread (french, artisan, gluten free, any thick bread will do)

• 2 teaspoons olive or grape seed oil

• 2 teaspoons all purpose seasoning, any you like

• 1 batch Alabama White Sauce Grilled Tofu

• A few tablespoons vegan parmesan cheee

Alabama White Sauce Caesar Dressing:

• 1/2 batch Alabama White Sauce

• 2 tablespoons apple cider vinegar

• 1 teaspoon minced garlic

• 2 teaspoons lemon juice

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INSTRUCTIONS:

preheat oven to 350 degrees (for the croutons)

1. For the croutons, cut day old bread into bitesize cubes. Place the cubes in a large bowl along with 2 teaspoons of oil and all purpose seasoning and toss.

2. Once the bread is coated, spread the cubes onto a cookie sheet in a single layer, and bake for about 10 minutes or until the cubes are crisp and well toasted.

3. Wash and chop the lettuce. Peel and dice the avocado.

4. For the dressing, whisk together the Alabama White Sauce with 2 tablespoons apple cider vinegar, garlic and lemon.

5. Add lettuce, avocado, carrots, and croutons to a large bowl. Drizzle with desired amount of dressing (enough to coat the lettuce) and top with strips of Alabama White Sauce Grilled Tofu and parmesan cheese to serve.

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serves 4-5

If you liked this recipe, try these:

Alabama White Sauce Tofu Skewers

Alabama White Sauce

Alabama White Sauce Tempeh Tacos

Tarragon Almond "Chicken" Salad with Jackfruit

Jackfruit is an easy and popular substitute for shredded meat. It mimics the texture of any shredded meat, and takes on the flavor of whatever you season it with. It is also low in fat and high in fiber making it a win win.

You can find jackfruit at a lot of regular super markets now, at Asian markets, and online retailers like Amazon. It is also really inexpensive, which is awesome! Just be sure to find young jackfruit packed in brine. It often comes canned in syrup as well and that is not what you want for this recipe!

It works especially well in this chicken salad substitute, and is perfect for this tarragon and almond “chicken” salad recipe.

This jackfruit salad is savory, creamy, and has just the right amount of crunch from the onion and almonds.

I love it on crackers, or on top of a nice green salad, but it also makes a pretty tasty sandwich!

It also works well as a party appetizer severed with fresh cut veggies, vegan coconut milk gouda and crackers.

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INGREDIENTS:

• 1 can jackfruit in brine, drained and rinsed

• 1/4 small yellow onion, finely diced

• 1/4 cup vegan mayo

• 2 teaspoons dried tarragon

• 1 teaspoon onion salt

• 1/2 teaspoon black pepper

• 1 teaspoon fresh or dried parsley

• 1/2 teaspoon garlic powder

• 2-4 tablespoons sliced almonds

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INSTRUCTIONS:

1. Drain the jackfruit and rinse well. Shred the pieces of jackfruit over a medium sized bowl using your fingers. You can also chop the jackfruit, but I find it easier to just use my hands.

2. Add the remaining ingredients to the bowl with the jackfruit and mix well.

3. Serve with crackers, veggies, on a salad, or sandwich. Store leftovers in an airtight container in the fridge for 2 to 3 days.

Raw Sesame Zucchini Noodle Salad

I love making noodles out of zucchini.

If you do not have one of those zoodle making gadgets, don’t fret! A regular vegetable peeler works fine for veggie ribbon noodles!

This Raw sesame zucchini noodle salad is one of my favorites because it is so easy, delicious, and healthy. Just peel, toss, and serve! I mean really, you don’t even cook it, how easy is that!

Toss on some grilled tofu, and this perfectly light side dish transforms into fully satisfying, healthy lunch or dinner in just minutes!

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Ingredients:

• 3 medium zucchini

• 1 and 1/2 cup shredded cabbage or slaw mix

• 1 cup match stick or shredded carrots

• 1/2 thinly sliced red onion

• 1 tablespoon toasted sesame seeds

• 1/4 chopped cilantro

For the Dressing:

• 1/4 cup coconut aminos or soy sauce (if using soy skip the extra salt)

• 2 teaspoons sesame oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon salt

• 2 teaspoons of agave or white sugar

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Instructions:

1. Wash and trim ends from each zucchini. Using a veggie spiralizer (zoodle maker) cut noodles from each zucchini into a large bowl. If you do not have a zoodle making gadget, you can cut ribbons from the zucchini using a regular veggie peeler. Just make long ribbons from the zucchini until you reach the core. The seedy part does not peel well.

2. Add the slaw mix, carrots, onion, sesame seeds, and cilantro to the bowl with the zoodles and toss.

3. In a small bowl whisk together the ingredients for the dressing. You can taste and adjust to your liking. Pour dressing over the veggies and toss. Garnish with extra cilantro, and sesame seeds if you like.

Serve at room temp or allow to chill before serving.

Southwest Salad with Crispy Potatoes

INGREDIENTS:

• 1 head romain lettuce
• 1 small bag mixed greens
• 1 tomato
• 1 cucumber
• 1 avocado 
• 1/2 - 1 yellow or red bell pepper
• 1/2 cup crispy french fried onions (most brands are vegan, but be sure to check)
• 2 medium to large red potatoes 
• 1 can black beans, drained and rinsed

Southwest Dressimg

• 1/2 cup vegan mayo
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon each, smoked paprika, garlic powder, onion powder
• 1/2 teaspoon each, salt, and chili powder 

InstrucTions:

1. Wash potatoes but don't peel them. Dice into cubes. Heat a medium sized skillet on medium heat with a few teaspoons of oil. Add the potatoes and a few shakes of salt, and cook until they begin to brown, and crisp. This takes anywhere between 10 and 15 minutes, depending on the pan you use. I have learned over time that they will cook, and crisp much faster in a cast iron skillet. Once potatoes are done, set aside.
2. Wash and chop all of the veggies, and lettuce.
3. In a large salad bowl, toss the lettuce, chopped veggies, rinsed black beans, crispy onions, and potatoes.
4. In a small bowl, combine all of the ingredients for the dressing, and stir well.
5. Serve salad topped with southwest dressing.

serves 4-6

Kale Salad with Lemon Tahini Dressing

INGREDIENTS:

Kale salad

• 2 bunches of kale

• 1 lemon

• 1/4 cup sliced almonds

• 1 avocado diced

• 1/2 cup diced cherry tomatos

Tahini dressing

• 3 tablespoons tahini

• 1/4 cup water

• 2 teaspoons olive oil

• juice from one lemon

• 1 teaspoon garlic

• 1/2 teaspoon salt

INSTRUCTIONS:

1. Clean kale, and remove the leaves from the stems.

2. Squeeze the juice from one lemon over the leaves, and massage the kale with your hands to help soften the leaves a bit.

3. Mix up the dressing, and pour over the kale (use as much dressing as you like).

4. Add sliced avocado, tomato, and almonds and toss.

You can easily add a protein to this salad if you want. Sauted tofu, or tempeh, or even some cooked quinoa will add some protein, and make this salad a very filling meal.

Pita Bowl Falafel Salad

I know there are a ton of tasty easy to make falafel mixes out there, but making you own is actually pretty easy and super delicious.

We are never without chickpeas in our pantry, so in a pinch I pretty much have what I need on hand for homemade falafel. You can bake or fry them, but in this recipe I just bake them. They still come out perfectly crispy!

As much as I adore a falafel wrap, I mostly prefer a falafel salad, I also love to fry up some pita for a perfect little edible bowl! If you are anti-frying, you can always drape a pita over an oven safe bowl, and bake at 350 degrees until the pita gets crispy!!

Either way this is a fun and healthy way to enjoy some easy homemade falafel!

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INGREDIENTS:

• 4 - 6 pitas

• 2 heads romaine lettuce washed and chopped

• 1/2 cup diced tomatoes

• 1/2 red onion thinly sliced

• Tofu feta (optional)

• Oil for frying

Falafel

• 1 can chickpeas drained and rinsed (15 oz)

• 1 teaspoons garlic

• 1/2 onion

• juice from 1/2 lemon

• 1 teaspoon paprika

• 1 teaspoon cumin

• 2 table spoons chopped fresh parsley

• 1/2 teaspoon turmeric

• 2 tablespoons flour

• 2 teaspoons olive oil

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COOKING INSTRUCTIONS:

Falafel and Pita bowls

1. Preheat oven to 350 degrees.

2. Add onion to a food processor and pulse until finely chopped.

3. Next add chickpeas and remaining ingredients, and pulse until everything is blended together. You do not need to puree the mixture, just break it down well enough that you are able scoop up some and form a ball.

4. Scoop out falafel mix with a small spoon or cookie scoop and form falafel balls.

5. Place falafel balls on a greased or parchment-paper-lined cookie sheet, and bake for 20 - 25 minutes. You will need need to flip them once mid-baking to get them to brown all over.

6. Prepare pita bowls while falafel bakes.

7. Find a pot or deep bowl just slightly bigger than your pita.

8. Fill pan with enough oil to cover the pita and heat on med/high heat until oil is good and hot.

9. Prepare a cooling rack on top of a paper-towel-lined cookie sheet to place finished pitas on while you fry the rest.

10. Put one pita in at a time. With a wooden spoon or set of tongs, press down into the middle of the pita while it is frying to form a dip in the middle.

11. Fry until the pita begins to brown and gets crisp, then remove from oil.

12. Repeat with remaining pita.

13. Place lettuce, onion, tomato, and feta in finished bowls topping salad with falafel balls.

14. Top with lemon tahini dressing, oil and vinegar, or any other dressing you like.

Strawberry and Walnut Spring Salad with Tofu Citrus Scallops

I used to love scallops, won’t even lie about it. So when I learned that tofu can be marinated and seared to mimic the texture well enough of my once favorite seafood, I was pretty jazzed.

One of our favorite local restaurants always has a tofu scallop option on their vegan menu and that is where I realized there are so many options for this idea.

Searing the tofu and topping a spring salad is something we do fairly often around here.

It’s quick and easy, protein packed, and filling. The savory tofu scallops mixed with the light strawberry, citrus dressing, and buttery pecans is just perfect combo for a light and healthy lunch or dinner.

You can change up the fruit based on seasons or nuts based on presence. Blueberries, fresh peaches, even dried cranberries would be delicious additions to this easy salad!

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INGREDIENTS:

The Salad:

• 1 bag of arugula, baby kale, spinach, or spring salad mix

• 2 cups of sliced strawberries

• 1 avocado, sliced

• 1/3 cup of walnuts or pecans

• 1/4 of red onion sliced thin

The Dressing:

• 2 tablespoons balsamic vinegar

• 1 tablespoon olive oil

• 1 teaspoon agave

• 2 tablespoons lime juice

• pinch of salt and pepper

The Tofu Scallops:

• 1 block organic extra firm tofu

Marinade:

• 2 tablespoons balsamic vinegar

• 2 tablespoons coconut aminos

• 2 teaspoons honey

• juice from one lime

• 1 teaspoon garlic powser

• 1/2 teaspoon salt

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COOKING INSTRUCTIONS:

1. Remove tofu from package and wrap in a few paper towels or a clean kitchen towel. Place a few heavy cookbooks or a plate on top and let the tofu sit for five minutes to remove excess liquid.

2. Cut tofu in half, length wise, and then either cut into one inch cubes, or use a one inch circle cutter to form “scallops” from the tofu.

3. Mix the marinade ingredients into a shallow baking dish and add tofu in single layer. Let tofu marinade for half an hour turning the pieces over after the first 15 minutes.

4. Add all salad ingredients into a large bowl and toss.

5. Whisk dressing in a small bowl and set aside.

6. Heat a tablespoon of oil in a large skillet on medium heat. Once the pan is hot, begin adding the tofu and pour remaining marinade over the pieces. Cook a few minutes on each side. You may have to turn them several times to get them to brown on top.

7. Toss salad in the dressing and add the tofu scallops on top to serve.