![]() This week as per a suggestion from one of you, I’m including a shopping list at the end to make things easier- just keep in mind that I shop and cook for four + I’m assuming you have pantry basics like s+p, olive oil, vinegar, agave or honey etc. Hello! Here we are, back again for another meal plan this week- vegan, seasonal, and waste free as usual. take a moment to express gratitude for the food and then devour!.divide salads into bowls and garnish with the toasted nuts/seeds and any reserved cilantro/green onion.toast the sesame seeds and cashews in a hot dry pan (no oil) over high heat, tossing the pan or stirring constantly until toasted, about 3 minutes).toss to combine- I usually just use clean hands.add in all raw ingredients to the bowl (I like to reserve a few pieces of cilantro and green onion for garnish if I want to make it look extra pretty).Taste and add more of a certain ingredient if needed to adjust the dressing to your tastebuds. in the bottom of a large bowl, add all dressing ingredients and whisk to combine. ![]() Juice and zest of 1 lime (start with half the juice first and add more as needed- will depend on how big your lime is)Ģ teaspoons minced/grated fresh ginger (I use my microplane for this task) OR 1/2 teaspoon ground gingerġ tablespoon maple syrup or coconut aminosġ cup cilantro, chopped or just pick off the leaves and throw in wholeġ large navel orange, skin removed and chopped into segmentsġ/4 cup cashew pieces (or peanuts, sliced almonds, coconut flakes, whatever)Ģ tablespoons sesame seeds (I used a mix of black and unhulled white) ![]() Thai-ish crunch salad with peanut dressing (serves 2 large servings or 4 small servings)ġ/4-1/3 cup nut butter (I’ve used both almond and PB with great results, I bet sunflower seed would work well if you have nut allergies) amount depending on how thick you want the dressingġ tablespoon apple cider vinegar (rice vinegar would be nice too) I bet it would be great for rice paper rolls too. We also used it to dip veggies in for a snack, also amazing. In fact, I used this sauce a few times over simple sauteed cabbage/broccoli, warm, and it was amazing. Basil and mint are great swaps for the cilantro (extra points for thai basil!). Use whatever veggies you have or like- the ones I list are simply what we had that day-but other ingredients like cucumber, fresh chili pepper, mango, pineapple, tomato, zucchini noodles, rice noodles, tofu, tempeh, and edamame would go deliciously here too. I’ve made some slight modifications to her recipe, which you can find here. So I wanted to post it here so you can hopefully make it and love it as much as we did. Recently she posted about a thai salad she makes that is a staple in their household, I made it, and we’ve been eating it nonstop. ![]() I follow a beautiful mama on Instagram named Jenna Strubhar and she provides me with the most amazing down to earth inspiration, from everything from gentle parenting to books and easy vegan meals. Today I wanted to share a very simple and very adaptable recipe with you that we can’t get enough of lately. Seriously, is there anything better than being outside? It makes me feel so grounded, connected and supported and boosts my mood x 100. With this warmer weather we’ve been getting outside a lot and hiking, playing, gardening and more, which makes me feel SO GOOD. As I write this I’m laying on my patio in a pair of shorts and soaking up the afternoon sun. All the spring feels over here- almond trees in bloom, fresh verdant green grass, miners lettuce, birds out and about, and lots of wind. Hello friends! It’s been gorgeous weather here in California, I’m just buzzing on sunshine.
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