apple cider vinegar cream

VEGAN APPLE ARUGULA SALAD WITH CANDIED WALNUTS, DATES AND FETA

This Vegan Apple Arugula Salad with Walnuts and Dates is a perfect taste of fall in every bite! The sweet, chewy Medjool dates complement the peppery arugula, crisp apples, and rich candied walnuts. Whether you enjoy it as a satisfying lunch or a light weeknight dinner, this salad offers a delightful mix of harvest flavors that will leave you craving more!

INGREDIENTS

Candied Walnuts

  • 1 cup raw unsalted walnut pieces
  • ½ tablespoon avocado oil
  • ½ tablespoon pure maple syrup
  • ¼ teaspoon fine salt

Maple Apple Cider Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 large garlic clove
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper

Salad

  • 5 ounces baby arugula
  • 1 sweet red apple, stem and core removed, sliced or chopped
  • 1 green apple, stem and core removed, sliced or chopped
  • ¼ small red onion, thinly sliced (about ½ cup)
  • 2 pitted Medjool dates, diced (soft dates work best)
  • ⅓ cup vegan feta cheese (I recommend VioLife brand from Sprouts or Whole Foods)

INSTRUCTIONS

  • Prepare the candied walnuts: Preheat your oven to 300°F. In a small mixing bowl, combine the walnut pieces, avocado oil, maple syrup, and salt. Stir well to coat the walnuts evenly. Spread them out on a small baking sheet lined with parchment paper, ensuring the pieces aren’t touching. Bake for 8 minutes, then remove from the oven and let them cool on the sheet. Set aside.
  • Prepare the dressing: While the walnuts are baking, make the dressing. In a mini food processor, blend the olive oil, apple cider vinegar, maple syrup, garlic, salt, and black pepper until smooth and creamy. Set aside.
  • Assemble the salad: In a large mixing bowl, combine the arugula, red and green apples, red onion, dates, and vegan feta cheese. Once the candied walnuts have cooled slightly, add them to the salad. Just before serving, drizzle the salad with the prepared dressing and toss gently to coat everything evenly.
  • Serve: Divide the salad between two plates for an entrée-sized portion, or four plates for appetizers. Serve immediately, ensuring the salad remains crisp and the walnuts are still warm. Enjoy!

VEGAN MARRY ME TOFU WITH GNOCCHI

This indulgent and creamy vegan Marry Me Tofu is the ultimate date night dinner. It stars crispy, tender tofu cubes in a rich, dairy-free cheesy sun-dried tomato sauce, paired with soft gnocchi. Best of all, it’s simple to prepare!

Ingredients

Crispy Tofu:

  • 16 ounces extra-firm tofu
  • 1 tbsp arrowroot starch
  • Sea salt + pepper

Marry Me Sauce:

  • 2 tbsp vegan butter
  • 7–8 large garlic cloves, minced
  • 1 1/2 cups (360 mL) vegetable broth
  • 1/2 cup (120 mL) white wine* (or non-alcoholic substitute)
  • 1 1/2 cups (360 mL) oat milk or cashew cream
  • 2 tbsp all-purpose flour*
  • 2 tbsp tomato paste
  • 1/2 cup vegan cheese (parmesan or mozzarella)
  • 1/4 cup fresh parsley, chopped
  • 1–2 tsp red chili flakes (optional)
  • 1 (6-ounce) jar sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil)
  • Sea salt + pepper to taste

Other:

  • 16 ounces vegan gnocchi (homemade or store-bought*)
  • Fresh basil for topping

Instructions:

  • Prep the Tofu: Press the tofu for 1-2 hours before prepping or use a tofu press. Cube the tofu and place it in a bowl. Toss with arrowroot starch and season with salt and pepper.
  • Crisp the Tofu: Heat a pan with vegan butter and fry the tofu cubes until crispy. Once done, set the tofu aside in the bowl.
  • Prepare the Sauce: Start boiling water in a large pot for the gnocchi. In another pan, sauté the minced garlic in vegan butter and 1 tbsp of the reserved sun-dried tomato oil until golden. Add vegetable broth and white wine to deglaze the pan, followed by oat milk or cashew cream, flour, and vegan cheese. Stir in parsley and optional chili flakes, then simmer for 2-3 minutes until the sauce thickens.
  • Finish the Sauce: Add tomato paste, chopped sun-dried tomatoes, and season with salt and pepper. Cover and simmer for 5 minutes.
  • Cook the Gnocchi: Once the water is boiling, add the gnocchi and cook for 3-4 minutes (or as per package instructions). The gnocchi will float to the top when ready. Reserve about 1/4–1/2 cup of pasta water for the sauce.
  • Combine Tofu and Gnocchi: Stir the crispy tofu and cooked gnocchi into the sauce. Add reserved pasta water if needed to adjust the sauce consistency.
  • Serve: Top with fresh basil and serve. Enjoy!

Notes:

  • White Wine: Use a non-alcoholic white wine or a mixture of 1/4 cup apple cider vinegar and 1/4 cup water as a substitute.
  • Gluten-Free Option: Swap the flour for a gluten-free flour blend (e.g., King Arthur’s measure-for-measure). Einkorn flour is low-gluten but not suitable for those with Celiac’s disease.
  • Vegan Gnocchi: Some store-bought gnocchi brands contain egg, so check the label for vegan options.