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**INGREDIENTS
1/4 cabbage, chopped (raw or blanched)
1 carrot, cut in thin discs
1/2 yellow or red pepper, sliced
wafer thin slices of onion, to taste
1 C garbanzo beans
1 “bundle” Saifun Bean Threads (boil for 1 minute, drain & chop)
4 rings canned pineapple, chopped (or use fresh pineapple)
1/4 C toasted pumpkin seeds
2 1/2 T plain rice vinegar (unsweetened)
2 T soy sauce or tamari
2 t ginger juice (The Ginger People)
2 t toasted sesame oil
1/4 t Sriracha
Sprinkle of Shichimi Togarashi (red pepper mix)
ASSEMBLY
Combine all ingredients in a large bowl and refrigerate for at least 30-60 minutes. Serve cold. Add more Sriracha, to taste.
**Obviously, this recipe can be modified in many ways. Try using steamed edamame or marinated tofu cubes instead of the garbanzo beans. Or, add some green stuff like snap peas or broccoli. Use almonds instead of pumpkin seeds. Sprinkle on toasted sesame seeds. The sky’s the limit!
(NSNG = No Sugar No Grains)
Tonight I just couldn’t “shake” my craving for something sweet- in particular, chocolate ice cream.
Problem:
No ice cream in the house.
Solution:
My Vitamix blender and some healthy ingredients that I always have on hand.
INGREDIENTS
3 frozen 1/2 bananas
1 pitted date
2 T cocoa powder
1 C non-dairy milk (use 3/4 C for a thicker shake)
1/2 t vanilla extract
Blend ingredients well in a high powered blender. An ordinary blender won’t do! Freeze for 10 minutes in a tall glass before serving. Makes a single serving.
This is waaay better than what you get at McDonalds!! But for some reason, I had a memory of the old chocolate shakes I used to drink there…a very, very long time ago.
Click here to see the disgusting ingredients in a McDonalds McCafé Chocolate Shake.
No…I’m not a deprived vegan at all!
(NSNG = No Sugar No Grains)
Freeheel Vegan 