Asian chopped noodle salad jar
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients Two glass jars 1x packet instant noodles Hot oil to fry PB sauce 1/2 cup smooth PB 1 tbsp honey 1 tbsp rice wine vinegar 1 tbsp soy sauce Some hot water Jars of salad fillings Chopped cabbage Chopped cucumber Cooked corn Shredded carrots Cooked Edamame Salted peanuts Method Heat some neutral oil to shallow fry some of the GF noodles, once the oil is nice and hot, fry the noodles until puffed up. Then, place on a paper towel to drain the excess oil. Add the rest of the noodles into the bowl, top with hot water, and the seasoning to marinate until the noodles are soft. For the jars: Mix the Peanut butter sauce ingredients and add hot water to smooth and thin out the sauce. Add 2 tbsp of the Peanut butter sauce to the bottom of the serving jars, then drain the cooked GF noodles and add one big scoop of the noodles on top of the sauce, then layer with the vegetables and top with the fried GF noodles crisps. Serve the jars with toasted salted peanuts, and shake the salad in a bowl once you’re ready to eat. Scoop out the Peanut butter sauce and mix well & enjoy! Photo Gallery I hope you love these super easy and crunchy jars!! M*
Broccoli apple chickpea salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups chopped raw broccoli 2 small pink lady apples diced into cubes 1/3 cups diced red onion 1/3 cups raisins 1 cup roasted chickpeas Dressing 2 tbsp honey or syrup 1-2 tbsp apple cider vinegar 2 tbsp mayonnaise or coconut cream 1 tsp dijon mustard salt and pepper to taste hot water to smooth out the dressing Method add the chopped broccoli, apple, onion, and raisins into a bowl. Add the chickpeas to a parchment paper-lined tray and drizzle with olive oil, garlic powder, salt, and pepper, bake or air-fry for 10-15 minutes @180 degrees Celsius until crispy. Add the chickpeas to the salad and then mix the dressing well and pour over the salad, serve and enjoy! Photo Gallery I hope you love this this super yummy and crunchy salad! M*
WHY plant based?
Why Plant-based/vegan? This is one of the most frequent asked questions I have received this past year. So what does it all mean? What do you eat, what protein do you eat, do you drink milk and eat eggs? The list goes on. To me this past year has been an easy transition, but to others, does the sacrifice suffice the reward?
Broccoli quinoa corn patties
Broccoli quinoa corn patties are a quick lunch alternative when you’re on the go. Loaded with plant-based protein and super filling for those days when you need it the most. Serve with a salad, healthy carbs or as a patty on a vegan burger bun. I made a whole batch of these and froze the rest to eat later. It’s a win-win, healthy plus easy is what I need right now.
