In this photo, I’m sitting between 2 fabulous vegan chefs, Saundra Woods to the left and LeVita Mondie to the right. Both divas did food demos for the Vegetarian Society of DC Eat Smart classes I teach. Saundra made Simple Salad Sensations last week and LeVita made Vibrant Vegan Soul Food today. It was all delicious! LeVita’s recipes, including BBQ Tofu and Orange-Glazed Sweet Potatoes, can be found in this Washington Post article about her work. Saundra’s recipes are listed below (and look out for more of them in my book). Enjoy!
HEARTS OF PALM SEAFOOD SALAD
1 jar of hearts of palm, diced
1 small red onion, chopped
2 cloves garlic, chopped
2 stalks of celery, chopped
½ red bell pepper, diced
1 tsp Old Bay Seasoning
1 tsp Spike seasoning
2 tsp plum vinegar
¼ cup Veganaise (non-dairy mayonnaise)
¼ tsp Nori granules
¼ cup seaweed, torn into pieces and wetted
Mix the ingredients together and serve.
CURRIED CABBAGE SALAD
1 head of Savoy or Napa cabbage, chopped finely
1 small red onion, chopped
1 stalk celery, chopped
2 tsp raisins
2 TB walnuts
¼ cup Veganaise (non-dairy mayonnaise)
2 TB curry powder
Mix the ingredients together and serve.
SPICY KUSH SALAD
1 cup bulgur wheat or cracked wheat, soaked overnight
2 TB Bragg Liquid Aminos
½ tsp Spike
¼ cup grapeseed oil or olive oil
2 TB plum vinegar
1 carrot, grated
1 red bell pepper, diced
1 small red onion, chopped
2 cloves garlic, chopped
1 small apple, chopped
2 TB dried cranberries
Mix the ingredients together and serve.
Both Saundra and LeVita teach classes on preparing cooked and raw vegan foods. You can reach Saundra at saundra_j_woods@mcpsmd.org and LeVita at vita@vitaseatery.com.
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