When suffering from processed food addiction, we lose connection with our body signals. This recipe has been modified to give peace of mind while providing structure to meal planning. It’s also for reassurance, to easily calculate what to add to ensure we are eating enough. This recipe is not compliant for people who abstain from flour.
| Makes about 34 oz/4 servings. One Serving Provides: ½ grain serving 5 oz vegetables < ¼ fat serving |
Ingredients
use any mixture of vegetables that will equal 20 oz
- 4 oz (dry measure) spiral pasta
- 6 oz cauliflower
- 4 oz carrots, diced
- 3 oz red peppers, diced
- 3 oz sweet onion, diced
- 2 oz celery, diced
- 2 oz green peas
- Costco No Salt Seasoning, generous sprinkle
- salt and pepper to taste
Dressing
- 6 oz Cashew Sour Cream OR Tofu Cashew Mayo
- 2 oz pickle juice, add more for a moister salad
- few drops of hot sauce, optional
Instructions
- Cook pasta according to package instructions for al dente. Drain, rinse with cold water and drain well. Transfer to a large bowl and cool completely.
- Add cauliflower, carrots, celery, onions and seasonings. (To keep peas vibrant green, do not add until ready to serve).
- Whisk the Cashew Sour Cream or the Tofu Cashew mayo with the pickle juice and hot sauce then pour dressing over salad. Toss gently until dressing is well distributed.
- Season with Costco No Salt Seasoning and salt and pepper to taste.
- Divide salad into 4 equal servings.
- Add peas, when ready to serve.
- Keep leftovers covered and in refrigerator up to 4 days.