The fall season brings many pleasant changes--the weather becomes crisper, the earth turns and brings a softer glow to the sunshine, and a beautiful new crop of produce like apples and nuts comes to market. Enjoy the fresh harvest right at your table with a bright colored salad that makes an ideal pot luck dish, buffet table salad, light luncheon dish, individual salad starter, or even a tasty filling for a pita sandwich.

1 cup (240 ml) pecans
1 tablespoon Bragg Liquid Aminos or low sodium soy sauce
1 tablespoon fresh lemon juice
1/2 pound (225 g) extra-firm tofu, cut into 1/2-inch cubes

2 medium-size firm apples with skins (Fuji, Gala, Pink Lady, etc.), diced
3/4 cup (180 ml) dried apple rings, broken into 1/2-inch bits
2 stalks celery, sliced
1 large carrot, coarsely shredded
1/2 cup (120 ml) shredded unsweetened dried coconut
Pinch cayenne

1/2 cup (1120 ml) New Moon Silk Dressing

1. Preheat oven to 350 degrees (Gas Mark 4). Spread pecans out on a jellyroll pan and toast in the oven for 10 minutes. Remove immediately, transfer to a dish to cool, and set aside.
2. Measure the Bragg Liquid Aminos and lemon juice into a large, deep, non-stick skillet and add the tofu cubes. Cook and stir with a wooden spoon over high heat for about 5 minutes, or until the tofu cubes are nicely browned. Turn off the heat and set them aside to cool.
3. Combine the apples, toasted apple rings, celery, shredded carrot, coconut, and cayenne in a large mixing bowl. Add the cooled toasted pecans and tofu cubes and mix well.
4. Stir in the New Moon Silk Dressing, mixing well until everything is thoroughly coated. Adjust seasoning if needed. Makes 4 to 5 servings as a light lunch salad.

New Moon Silk Dressing
Yield: 3 cups (720 ml)

For those who gravitate to thick, creamy salad dressings, this recipe may very likely become a new favorite. It's great on greens and all varieties of tossed salads.

1 12-ounce (340 g) box soft silken tofu
1/2 cup (120 ml) organic canola oil
1/2 cup (120 ml) pistachios

1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) freshly squeezed lemon juice
1/4 cup (60 ml) water
2 teaspoons soy sauce
1 1/4 teaspoons salt
1 garlic clove, minced
1/4 teaspoon freshly ground pepper

1. Combine the tofu, 1/4 cup of the canola oil, and the pistachios in the blender. Start the machine on low speed and process until the pistachios are well ground and the mixture is smooth.
2. Add the remaining 1/4 cup canola oil, vinegar, lemon juice, water, soy sauce, salt, garlic, and pepper, and blend until smooth and creamy, beginning on low speed for a few seconds, then switching to high speed. Blend on high speed for 1 full minute. Pour the remaining dressing into a small container for a future salad. Stored in a covered container in the refrigerator, New Moon Silk Dressing will keep for one week.

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