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Asian Salad (NSNG)

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)


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)

So…I have the Curry Lovers set of spices from the Savory Spice Shop (Bend, Oregon) that I need to get using.  I don’t want stale spices!  I got to thinking– what better way to work them into my cooking repertoire than to “curry up” some split pea soup?  Here’s my yummy creation…

Curried Split Pea Soup

Curried Split Pea Soup


1 onion
2 carrots
6 garlic cloves (minced)
*1/2 of a cauliflower
*3 Yukon Gold Potatoes

(*A variation of this recipe is to omit the potatoes, increase the cauliflower to a full head, and add a yellow pepper.)


dash garlic powder
dash celery salt
1 bay leaf
1/2 t oregano
1/2 t turmeric
1 t sage
1 t parsley
1 t thyme
1 t Garam Masala (Mine is from the bulk section of the Skagit Valley Food Co-op.  It contains cardamom, cinnamon, cloves, cumin, pepper, and coriander)
1 t Savory Spice Shop’s Thai Green Curry powder (use your choice of dried curry powder)
1 T nutritional yeast


1 1/2 C green split peas


Coconut oil
1/2 t fenugreek
6 C water
4 t Vogue Instant VegeBase (Low Sodium)
Large soup pot
Vitamix Blender


Heat 1/2 T coconut oil and 1/2 t fenugreek in a large soup pot on medium heat.  Add the veggies and sizzle for a few minutes.  Stir in the spices and wait several more minutes.  Add the split peas, water, and VegeBase.  Heat to a boil.  Simmer covered for at least 1 hour, then turn off the heat.  Remove the bay leaf.

Now…my preference with split pea soup is to puree part of the soup in my Vitamix blender.  (I just like the texture of the peas better that way.)

Here is the half that stays chunky…

Chunky Curried Split Pea Soup

Chunky Curried Split Pea Soup

  Here is the blended half…

Smooth Curried Split Pea Soup

Smooth Curried Split Pea Soup

 And here is the combination…

Half smooth, half chunky Curried Split Pea Soup

Half smooth, half chunky Curried Split Pea Soup

This recipe makes about 12 cups and is quite mild on the spicy index.

I don’t think I could ever tire of soup! 🙂

NSNG = No Sugar No Grains

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