It’s still cold outside and my body has been craving carbs! I know the salad days are ahead so why not enjoy more starch while it’s still sweater and sweats weather?
This is a quick and easy-to-make dinner; you can opt to use other veggies instead of the zucchini and summer squash. I would, however, recommend keeping the tomatoes in the dish because it gives it a bit more punch.
You can easily double this recipe, but I would recommend using only 1 cup of vegan sour cream.
Before becoming vegan, my husband loved eating fried shrimp, and especially enjoyed coconut shrimp. I went through a few renditions of trying to perfect an air-fried version using tofu and think this simple approach is one worth sharing.
The nutritional profile of this dish is amazing. Coconut is high in fiber and low in carbs and is notable for helping control blood sugar levels and containing antioxidants that help combat the destruction of cells.
If you are like me and prefer savory to sweet, use UNSWEETENED Coconut and serve with a tangy sweet sauce such as a pineapple pepper or Sweet Chili Sauce. To keep it simple, top the air-fried tofu with some freshly squeezed lime juice and omit the sauce altogether.
Asparagus can be cooked so many different ways and take on numerous flavor combinations. It can be eaten fresh or grilled, steamed, broiled, baked, and even fried.
Nutritionally, asparagus is low in calories and high in Vitamins A, C, K, and E. It is considered a heart-healthy vegetable and aids in blood clotting due to its high K content.
This recipe can be made a day ahead and stored in the refrigerator for up to a week. If the salad seems dry, try sprinkling it with a little extra lemon juice, vinegar and a small amount of sesame oil.