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Asian Salad (NSNG)
**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)

Dilled Untuna Sandwich with Cucumber & Red Leaf Lettuce

DILLED UNTUNA SALAD SANDWICH

Chop the following:

1 cup garbanzo beans (chickpeas)
1 carrot
1 celery stalk
small wedge onion (to taste)
1-2 medium pickles
1/2 red pepper
optional:  add some purple cabbage or cauliflower

In a small bowl, combine:

1 thawed “ice cube” of fresh lemon juice (about 2 T)
2 T vinegar from the pickle jar
3 T Vegenaise
1 t mustard


To the small bowl add dashes of:

sea salt
celery salt
lemon pepper
black pepper
nutritional yeast
ground cayenne
garlic powder

AND

1/2 t dill weed
1/2 t parsley
1/4 t turmeric

Mix everything together and refrigerate for at least an hour.

Serve on a hoagie or your favorite bread.  Add some Sriracha to give it a kick!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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