Whether barbecuing, or just having a sandwich, I always make a tasty side salad to add in to the mix. Potato, pasta, or even a simple green salad, it doesn't much matter, as long as it is full of flavor and isn't BORING!
|It can be found on page 100 of The Complete Guide to Vegan Food Substitutions.|
Spicy Red Buffalo Macaroni Salad
For the Creamy Spicy Buffalo Dressing
14 ounces (396 g) soft silken tofu, drained
1 stick (1/2 cup, 112 g) nondairy butter, melted
1/4 cup (60 ml) vegetable oil
2 to 4 tablespoons (30 to 60 ml) hot sauce, like Tobasco, depending on how spicy you like it
1 tablespoon (8 g) garlic powder
Salt and pepper to taste
For the Salad
1 pound (454 g) elbow macaroni, prepared according to package instructions
1 ounce (28 g) fresh baby spinach leaves
1 cup (6 ounces) chopped roasted red peppers
1/2 cup (80 g) diced red onion
1 cup (100 g) chopped celery
1 tablespoon (8 g) red pepper flakes
To make the dressing, add all ingredients to a blender and puree until smooth.
To make the salad, rinse and drain cooked pasta and return it to the pot.
Add dressing, spinach, red peppers, onion, celery and red pepper flakes.
Toss to coat.
Yield: 8 servings