Raw Carrot Cashew Salad!!!

Lemon Ginger Tofu with Carrot Cashew Salad!! Yummy!!

    I know two posts in two days, what is going on!?!  I am officially in love with writing and sharing my passion AND I know my girl Rica still needs this recipe, so I thought why not?!?
   Anyways, I still remember the first time I made this, we couldn't believe how tasty it was!  Also the fact that nothing is cooked (so you don't lose all those nutrients) and that it takes 5 minutes to make just added points!!  This is amazing as a side dish to any Asian style meal, but it truly shines its brightest when paired with the lemon ginger tofu I make!! I am the first to admit that I don't really love to eat tofu, that was until I learned how to marinate and cook it to get the most amazing flavor and texture!  I could take a whole page up telling you about it, but I will just post next time;)).  It is truly a match made in heaven, but I love this salad so much I have started to make whenever we have Asian, and my daughter will eat spoonfuls of this stuff, I love it!!  Enjoy one of my favorites;)

p.s.  I didn't take any real photos the last time I made it, so there will be more pics of just the salad soon!! And I will be posting the recipe for the lemon ginger tofu next, so stay tuned and tell your friends, LOL!!!


Carrot Cashew Salad
2 cups shredded Carrot
1/2 cup Raw Cashews (roughly chopped)
1/3 cup onion (minced finely)
1/3 cup fresh Parsley (finely chopped) or dried 1/4 cup
2 tsp. Lemon Juice
1 tsp. Toasted Sesame Oil
1 tsp. Bragg's Amino Acids, plus extra to taste

Mix all ingredients together and let sit at room temperature for 15 minutes.  Serve over rice and enjoy!! This stuff is amazing!!!

Yummy Peanut Butter Sauce!!!

Yummy Sauce served over rice with vegan nuggets, edamame, rice, and veggies!!

      I was just getting ready to blog about this yummy pie I made, but one of my best friends was over when I made this and she has been bugging me to get her the recipe(love ya girl), so here it is!!!  (I know if I'm getting requests for the recipe I am doing something right, Yay!!) I really do love when I have friends or family over because they can try out my food and it puts a big smile on my face to see that non-vegans can love the food I make too!!! This recipe is adapted from Chloe Coscarelli's cookbook, 'Chloe's Kitchen',  who is an amazing vegan chef doing her thing.  She actually just released her second book and I am so excited try it out (and you should too!). I just made a couple of small changes and left some things out to make sure my kids could enjoy and they do!! This is the best go-to dish when you are in a pinch too!!! This is good the next day, cold or hot!

Yummy Peanut Butter Sauce

1 cup almond milk

1/2 cup peanut butter

1/2 cup water

1/4 cup maple syrup

1/4 cup Bragg's Amino Acids (or soy sauce)

1 tsp. Ginger

3 cloves garlic

1-2 tsp. lime juice

1 tsp. sesame oil (preferably toasted)

Mix all ingredients except lime juice in a saucepan over medium heat.  Whisk until sauce thickens and comes together (about 7-10 minutes) and serve over pasta or rice with a side of the Carrot Salad (I will post this recipe next, as it is soo delicious and fresh!) This is the best sauce and can be used for anything you could think of!

Ingredients

Mixing Up (1)

Mixing Up (2) It has smoothed out and is getting creamy..

It's Ready!!!

Nana's Bean Sprout Salad!!!

 In honor of Mother's Day, (Happy Mother's Day to all the mother's I know, you are incredible people;), what else is more fitting than a ode to my mom, the one who instilled in me the love of cooking and being a good mommy?!?  I just can't say enough about how being a mother has changed my whole outlook on life and how I want to give the best of everything to my children, especially the food they eat!!
   Anyways, my Mom or Nana as my babies call her, doesn't actually measure anything for this so its more a taste as you go type recipe. Just consider yourselves very lucky as this is so yummy and it goes real quick any time it is on the table:)  Let me just say my mom has to buy two BIG bags of bean sprouts for it to last!!!LOL
  On to the real topic, the bean sprouts!  Last year we were sprouting our own and they were delish, but if you don't have time just buy at the store, you should buy at least two containers full for it to be worth it though!! The key to this is blanching the sprouts, but not too long, that they get cooked...  Oh and I am warning you now, once you start on this, you can't stop!!!:)

Nana's Bean Sprout Salad
2 containers of Bean Sprouts or As much as you want!!!
1-2 Tbsp. Bragg's Amino Acids
1 Tbsp. Sesame Oil
1 tsp. Sriracha Chili Paste
2 tsp. Agave or sweetener
Salt and Pepper to taste
   *This is a starting off point, I usually just eye it and go by taste, but the next time I make this I will and update!
Boil water, then put sprouts in for 5-6 minutes, then remove and run cold water over them, to stop them from cooking.  Mix Bragg's, Sesame Oil, Chili Paste, and Agave or Brown sugar, and S&P to taste!!  This is so simple, yet so good!

Up Close!!

This were our homegrown sprouts!!Amazing!!

Finished Product!!! YUMMY!!!