Although Waldorf Salad was popular in my day (and I’m 70 years old), it was more popular in my parents’ and grandparent’s time.
~ “The name comes from the fact that the Waldorf salad was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896, at the Waldorf-Astoria hotel in New York City” (wikipedia).
I never knew that till just now. Considering it’s so old and probably still as good, I’m taking a leap with this original recipe on behalf of the children of all the biological parents used for research to cure sick human kids. May that day come quickly.
I read the other day in an internet article that the universe was moving too fast – well, not fast enough for those who suffer. I’ve got the pedal to the metal. I’m all for a high speed vehicle on the shortest route between two points out of a hell that promotes terrorism against anyone who moves.
Fresh herbs, walnuts, grated carrot, vegan yeast, added to the ground tofu and meatless hot dogs make the spread more nutrient dense than others we’ve developed. This is our healthier spread! Serve on any bread or as a salad on a lettuce leaf. Tasty as always with enhanced texture from the added ingredients!
These little pockets look like they took a while to make, but they didn’t. Complexity is the impression; simplicity is the reality! Wonderfully rich bites. The perfect dessert to savor with tea, coffee or wine!
This is just one of the uses for SAFFRON WALNUT PESTO:
Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the more creamy with the beans! You won’t believe how flavorful and textural this dish becomes! Tossed with fresh cut grape tomatoes and topped with a fresh combo of chopped mint, basil and sage!
A perfect soy chicken mixed with celery, onion, carrot and walnuts. Seasoned with sage and coriander. Mixed with fresh cilantro and JUST MAYO. Makes a delightful vegan chicken salad for salad boats or sandwich or on an open-face French baguette appetizer topped with a dill cornichon pickle slice and a spot of mustard! Beautifully executed!