This is a great recipes for Meat and Chicken eaters who are in transition to a vegetarian diet.
2 or 3 most cups TVP (textured soy vegetable protein)
l/2 cup sliced fresh mushrooms
1/2 cup thinly sliced celery
2 tablespoons thinly sliced green onion
½ cup grated carrots
1/4 cup slivered almonds
2 tablespoons of eggless low-fat Tofu-based mayonnaise
(available at your health food store)
Combine the TVP, mushrooms, celery, green onion, carrots, and
about half of the slivered almonds. Add the mayonnaise and toss
until well mixed. Arrange on romaine and Boston lettuce leaves on
a large salad plate or on individual plates. Garnish with remaining
almonds. Makes 6 servings.
Bio of the Author: Lewis Harrison is an natural foods chef who specializes in vegetarian and vegan recipes. American author, speaker and Life Coach. An expert on natural foods and whole foods nutrition, stress management and personal development he is the owner of the Catskills Bed and Breakfast in Stamford, New York – Thecatskillsbedandbreakfast.com
He is the creator of a distance learning course in Holistic nutrition and natural healing at the Natural Healing Academy – His corporate chair massage company has a website at http://www.eventschairmassage.com