These past few days have been a blur of rainbows and food coloring. In all my excitement, I’ve forgotten to share the foods dearest to my heart - the humble salad. So today I’m jumping back in the salad bowl! I actually try to start every day with a salad.
‘For breakfast??’ you may say. Yes!! It’s light, refreshing, and full of satisfying fiber. Plus, I feel a lot better about indulging in, say, a slice of vegan cheesecake if I’ve already eaten a big bowl of veggies.
Salad of the Day - Vegan Buffalo Wing Salad
Morningstar Farms has vegan buffalo wings now!!!
I practically lived off of these spicy little nuggets as a teenager. This salad made for such a tasty trip down memory lane. I’m sure there are differences, but they taste exactly like I remember them!
Now back to my salad. There’s no real recipe here. I prepared my wings as directed on the package, and then placed them on a simple bed of romaine, celery, shredded carrots and fresh beets, topped with vegan blue cheese dressing and squeeze of lime.
Those chips on the side? Beanfield’s Cheddar Sour Cream!
Dangerously delicious! I could definitely eat the whole bag in one sitting.
Today’s Vegan MoFo prompt is cake! One of my absolute favorite restaurants in town is Great Full Gardens and today they were serving up this beautiful unicorn raw vegan cheesecake. How could I resist this serendipity? It matches my current color scheme so perfectly!! If you’re ever in the Reno area, definitely hit them up.