Protein Shell Shock Salad

---

Protein Shell Shock Salad

Proteins star in this unique and yummy macaroni shell shock salad – tofu, beans and peas and yes, there’s protein in pasta too. Everything else flavors the protein. Even THE DOG likes it!

Remember, thinking healthy is a good thing. Too healthy or too unhealthy creates deficits, due to the body signally HIGH ALERT to the main brain. Nothing gets absorbed normally when in high alert – nothing remains unchanged – it’s the nature of the universe. 

The body accepts a degree of overload when the body hasn’t consumed anything for a sufficient amount of time.

The body needs to starve itself now and then, to activate all the mechanisms that may not get activated for a while when overloading on protein on a daily basis.

Just because most people eat a lot of protein may make it sound normal in a statistical sense and in the minds of the populace as well as researchers, but it can also make you sick.

Eating less gives one the perception of increased energy, while eating more gives the perception of decreased energy signed by sluggishness, or sleepiness. 

eat less. do more. keeping busy helps to keep the appetite under control.

Fasting (whether to break the fast upon rising from sleep or fasting outside of your sleep) encourages more fasting. 

Your body wants to help; let it.

Serves 4-6 mains and 8-12 sides

Marinade: Makes 7 cups

14 oz. pkg. water-packed extra firm tofu, rinsed, cut into 3/8 inch cubes

15 oz. can Vegetarian Beans fat-free Michigan Made

2 c. froz. small peas, thawed –

• if peas are shriveled, cook in hot water briefly to plump up, then drain well

1/3 c. fine dice sweet onion

1/2 c. Goya pimento stuffed green olives, cut in half from end to end 

1/4 c. Balsamic vinegar

1/3 c. bottled Russian Salad Dressing by Wish-Bone (Catalina or red French also can be found without animal products).

1 T. liquid smoke

1-2 T. Pampa Steak Sauce

1 t. dry mustard

1 t. garlic powder

1 t. onion powder

1 t. turmeric

1 t. ground coriander

2 t. dried basil

1/4 t. red cayenne powder

1 t. salt plus to taste

lots fresh ground black pepper

---

1-  In large mixing bowl combine all marinade ingredients and stir well to evenly disperse. Smooth out the top surface in bowl and let set at room temperature for 30 minutes.

2-  Set aside to use now or refrigerate in covered container to assemble recipe later.

---

Seasoned Pasta: 

16 oz. dried small salad pasta shells 

salt for boiling

1/2 c. white vinegar

1 T. SPICE TIME IMITATION CHICKEN BOUILLON

1 T. vegan yeast aka nutritional yeast

2 t. garlic powder

fresh basil strips as garnish

---

2 T. extra virgin olive oil

---

1-  Cook pasta in lots of salted boiling water with 1/2 cup vinegar till tender, drain in colander, rinse lightly under cold water and drain again. Set aside in colander and shake now and then to clear the shell pockets of water.

2-  When cooled to room temperature, add Spice Time Bouillon, vegan yeast, garlic powder plus additional salt and pepper to taste.

• Remember pasta is bland, so salt sufficiently.

3-  Stir and toss repeatedly to disperse and make the dry ingredients stick evenly to the shells.

---

ASSEMBLY: 

If serving immediately combine marinaded tofu ingredients with cooked, seasoned pasta, then toss, top with fresh basil strips and serve family style.

If refrigerating to serve later, keep pasta and marinated protein separate till ready to serve.

If desired, drizzle entire platter/bowl of pasta with extra virgin olive oil.

---

Notes: Vinegar in the pasta water helps to reduce the glycemic Index caused by the carbs, which some researchers claim helps maintain proper insulin levels in the blood, which normally spike after consuming carbs. 

---

---

---

---

---

---

---

---

---

Advertisement