1 Red Bell Pepper, chopped
4 Radishes, thinly sliced
1 lb. Bowtie Pasta
1 box Silken Tofu
2 tbsp Vinegar
2 tbsp Nutritional Yeast
1 medjool date
1 tsp Black Salt
Cook pasta according to package directions. Drain and rinse with cool water.
In food processor or blender, blend mayo ingredients until smooth.
In a large bowl, mix pasta, chopped red pepper, radishes, and rocket/arugula. Add vegan mayo and salt/pepper to taste.
Kristen is the mother of two children who are 15 years apart, so saying she is “always on her toes” is an understatement. She is a vegan, a foodie, and a gym rat. Married to her true soul mate, Kristen enjoys travel with her husband and family, as well as more cerebral hobbies like reading and writing poetry and researching nutrition and health. Mrs. Flowers works as an executive assistant from home, but also freelances as a recipe creator and recipe video producer, as well as a content writer. She recently rekindled her love of writing by reentering the blogging world with her blog, Vegan Flowers Forever. As if that isn’t enough, Kristen is the creator and host of an annual charity fundraising event called Vegan Prom Central Florida which is an adult only prom that raises money for local charities. You can find Kristen on Instagram @veganflowersforever, Twitter @VeganFlowers4ev, and on her blog Vegan Flowers Forever (link to www.veganflowersforever.weebly.com – this page will be live in a few days).