This chickpea eggless egg salad makes a great sandwich, wrap or side dish. Serve it with roasted purple sweet potatoes for a beautiful color combination.Ingredients: 1 cup of cooked chickpeas1 Tbsp dijon mustard1/8 cup vegan mayonnaise (very naughty)1/8 cup diced pickles3 Tbsp pickle juice1 medium sized shredded carrot2 stalks of celery diced1 sushi-size sheet of nori crumbledsea salt to tasteMash the chickpeas with a fork or potato masherCombine all other ingredientsEnjoy cold with homegrown alfalfa sprouts in a wrap or warm with roasted potatoes
Thai peanut sauce was a mystery to me until I took May Kaidee's Vegan Thai cooking class in Bangkok. A blender, natural peanut butter, and soy sauce is all it takes to make an amazing noodle sauce for pad thai and dipping sauce for nori rolls and fresh rolls. I added ginger after living with an amazing chef and friend in Indonesia. Ingredients:1/2 cup of natural sugar-free peanut butter1/4 cup of hot water or coconut milk1 inch piece of peeled ginger shredded1 clove of garlic diced smallrice vinegar to tastesoy sauce to tasteoptional: brown rice syrup to tasteoptional: one tablespoon of tomato paste, half
That's right. Those fuzzy cigar-like cattails in ponds have a delicious root under the water that is totally edible and fun to eat. They're feast food! And if you bring this dish to a party you'll be displaying the bounty of wild food that often surrounds us. To harvest: Put your hands as close to the base as possible and pull. Peel off the outer woody layers and you have a plant similar to hearts of palm. Harvest in the summer in unpolluted water where there are a lot of other cattails. Ingredients for 6-8 servings as a side dish:1/4 of an onion diced1 cup
Having a satisfying breakfast is one of the keys to losing weight and fighting off the urge to eat unhealthy food for snacks and lunch. It can be tough to make just the right amount of oatmeal. And recipes for leftover oatmeal often involve eggs, baking, and more time than I'm willing to put into saving cooked oatmeal from the compost. Here's a super quick and easy solution: Make leftover oatmeal into pancakes! *Get gluten-free oats if you eat gluten-free :) Makes 2 pancakes 1 cup of cooked leftover oatmeal (or however much you have left) A dash of vanilla A sprinkle of cinnamon Optional toppings: real
This recipe was inspired by Janet Harn's Cooking Class in Seoul. Highly recommended! Janet did her whole cooking class vegan for us. [caption id="attachment_1220" align="alignright" width="225"] Janet cooking sweet potato noodles[/caption] Check out these 9 Vegan Korean Cooking Tips from Seoul Chef Janet For 1 delicious vegan pancake: 1 Tbsp ground flax seeds and 3 Tbsp water (as egg replacer for 1 egg) 5 Tbsp water 3 Tbsp flour (any combination of whole wheat flour and unbleached all purpose flour that you like) 2 Tbsp corn starch (I need to try arrowroot too
This is a great recipe for finishing up leftover sticky rice. Chickpeas pop in your mouth, the simple miso broth is satisfying and the parsley adds beautiful contrast and everyone is happy. 2 cups of cooked black sticky rice1/2 cup chopped carrots1/2 cup of cooked chickpeas1 Tbsp white miso1 Tbsp brown misoChopped parsley for garnishCombine the sticky rice, carrots and chickpeas in a pot and add just enough water to cover.Bring to a boil and reduce to medium heat.Remove a teacup of the water from the pot and dissolve the miso. Whisk it or mash it with a fork until the chunks are gone. Turn
Sweet potato noodles have an amazing texture and they don't break easily like rice noodles. They soak up flavor and are a wonderful base for vegetable stir fries. 1 pack of sweet potato noodles cooked as directed on the package1 block of tofu (any firmness is fine) 1/2 an onion diced1-2 cloves of garlic diced1 Tbsp sesame oil (or just water if you have a non-stick pan) 1 diced carrot1/2-1 cup fresh diced mushroom (king oyster are my favorite but any kind are fine)2-3 cups of washed soy bean sprouts or mung bean sproutsRice vinegar, agave or other liquid sweetener and (gluten-free) soy sauce to tasteChopped
This is part three of a three part interview series with Dr. T Colin Campbell. We're going to be looking at “The China Study”; which is the book that Dr. Campbell coauthored and it's also a New York Times bestseller.
Alicia: Welcome back to Healthy Gypsy Soul. I am your host, Alicia Free, 100 pounds of hugs and hell yeah. My guest today is Dr. T. Colin Campbell. This is part two of a three part interview series with Dr. Campbell