katchmoleen
07-05-2009, 11:01 PM
This is an adaptation of my favorite pasta salad. I thought it turned out really great, and most of the meat eaters in my house liked it too. Keep in mind that I don't measure too much so your mileage may vary!
1 cup of Raw Mayonnaise (I use the recipe from Frugal Raw and it tastes just like Vegenaise to me, I love it)
1 green pepper, finely diced
1/2 cup walnuts, coarsely chopped
10 black olives, finely diced
1 cup of marinated mushrooms (recipe below)
2 teaspoons brandy flavoring (optional)
As many zucchini noodles as you need. I sprinkled a bowl full with salt to get the moisture out, and I really liked the texture that way, BUT it reduced my noodles by half! So I ended up adding in some fresh to make enough for us. So if you like the zucchini noodles with less moisture, start out with twice as many as you need.
Mix the mayo mixture into the noodles to taste. I had a lot of the mayo mixture left, but it was delicious on crackers.
The original recipe also called for shredded swiss cheese, which adds a LOT to the salad. I know that Alissa has a swiss cheese recipe in her book, so you could also add that. I did not have her book, unfortunately.:(
WARNING: the mushrooms and olives turn the whole thing an unappetizing brown color, but it still tastes great!
MUSHROOMS
Slice up about 1.5 cups of mushrooms (I used button) and put them in a container with a lid. Pour olive oil over, just enough to coat the mushrooms. Add Nama Shoyu or Tamari to taste, I used about 2 Tablespoons. Add in a little finely diced onion, about 2 Tablespoons, and a clove of garlic. If I had had some smoke flavoring, I would have used it for a ham-like flavor, since that was what I was replacing. Let marinate awhile (I did overnight). Dehydrate for two hours and mix into salad. YUM.
1 cup of Raw Mayonnaise (I use the recipe from Frugal Raw and it tastes just like Vegenaise to me, I love it)
1 green pepper, finely diced
1/2 cup walnuts, coarsely chopped
10 black olives, finely diced
1 cup of marinated mushrooms (recipe below)
2 teaspoons brandy flavoring (optional)
As many zucchini noodles as you need. I sprinkled a bowl full with salt to get the moisture out, and I really liked the texture that way, BUT it reduced my noodles by half! So I ended up adding in some fresh to make enough for us. So if you like the zucchini noodles with less moisture, start out with twice as many as you need.
Mix the mayo mixture into the noodles to taste. I had a lot of the mayo mixture left, but it was delicious on crackers.
The original recipe also called for shredded swiss cheese, which adds a LOT to the salad. I know that Alissa has a swiss cheese recipe in her book, so you could also add that. I did not have her book, unfortunately.:(
WARNING: the mushrooms and olives turn the whole thing an unappetizing brown color, but it still tastes great!
MUSHROOMS
Slice up about 1.5 cups of mushrooms (I used button) and put them in a container with a lid. Pour olive oil over, just enough to coat the mushrooms. Add Nama Shoyu or Tamari to taste, I used about 2 Tablespoons. Add in a little finely diced onion, about 2 Tablespoons, and a clove of garlic. If I had had some smoke flavoring, I would have used it for a ham-like flavor, since that was what I was replacing. Let marinate awhile (I did overnight). Dehydrate for two hours and mix into salad. YUM.