People come and go in your life. Every once in a while you are lucky enough to have someone come back into your life. I think Denise and I are better friends now than we were the first time we knew each other. That's not to say we didn't like each other the first go around but we have both grown a lot over the last twenty years and it is nice to have like minded friends.
At a party at my house over a year ago now Denise brought this awesome broccoli salad. This is my attempt to keep the integrity of her dish but make it vegan. I think you will agree that this is one awesome salad.
I did take some liberties with her dish. Not so much because I really wanted to change it but more because I just used what I had in the house.
Thanks Denise for this lovely salad. But mostly, thanks for your friendship.
For the Broccoli Salad:2 cups broccoli cut into small pieces
1/2 cup grated carrot (I did some baby carrots in the food processor)
1/2 red onion sliced thin
1/2 cup shredded Daiya cheddar style shreds
1/3 cup dried cranberries (Denise's recipe calls for raisins- I didn't have any)
1/2 cup raw hazelnuts roughly chopped (hers calls for peanuts- I didn't have those either)
For the Dressing (add one hour before serving):4 organic agave sticks (the kind you put in tea- about 4 tbsp)
1 tbsp plus 2 tsp apple cider vinegar (hers called for red wine vinegar- didn't have it)
2 tbsp Vegenaise or other vegan mayo
1/2 cup plain soy yogurt
Mix salad ingredients in a bowl. Whisk dressing ingredients together and pour over salad, mixing with your hands until distributed.
Her salad also calls for 6 slices of cooked bacon. I did not have any soy bacon but you could certainly add that as well.