Posts Tagged ‘vegan’

Today, I created a masterpiece vegan salad. The flavors are balanced and you can just feel the freshness, power, and energy with each bite. Here is the recipe and photo. The little celery stick on top with peanut butter and raisins is called Ants On A Log. This was created by one of my children.

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Bulgar Wheat Vegetable Salad

1 cup of Bulgar wheat

1 onion finely chopped

5 pieces of celery off stalk finely sliced

5 carrots grated

1/2 pound of fresh snow peas

1 can of garbanzo beans

1/3 cup of fresh mint

1/3 cup of fresh Italian parsley

1/2 cup of roasted/salted sunflower seeds

1/4 cup orange juice

1/8 cup olive oil

1/2 teaspoon of salt

Fresh cracked black pepper to taste

Optional: Half moon orange slices for presentation

1. Boil two cups of water with the 1/2 teaspoon of salt. When it starts to boil, remove from heat and add 1 cup bulgur wheat. Allow bulgur wheat to absorb all water which takes about 15 minutes.

2. In a skillet heat the 1/8 cup of olive oil. When the oil is hot, add the onion, celery, and snow peas. Cook these for about four minutes.

3. Add all the vegetables, herbs, juice, seeds, and bulgur wheat to large mixing bowl.

4. Mix everything together thoroughly and enjoy.

This recipe will serve 6-8 people.

 

This is where Mexico, the Southwestern United States, and Italy meet. I love pasta, Pico de Gallo, and cactus. So I thought,”What if I mix all three?” Well, I must say it is a hit with the family, and I hope if you try it, it is with you too. This dish is vegan, vegetarian, healthy, free of preservatives, and artificial colors.

The first thing to do is gather the necessary supplies and ingredients. Proper preparation makes cooking easy.

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For this recipe, I chopped the cilantro, tomatoes, red onion, and jalapeno that you see in the photo.  For the cactus, I am to lazy to cut spines and peel them, unless I am in outdoors survival mode. I purchase my cactus already prepared. Mix all the chopped vegetables in a large mixing bowl except the cactus with 1/2 teaspoon sea salt and one tablespoon olive oil. Squeeze juice of one lime and one lemon into bowl. Mix again with fork. Boil the cactus for about seven minutes and drain off slime. Run the cactus under cool water to cool it down. Boil Farfalle pasta until al dente or slightly firm. This takes about ten minutes. Drain, rinse with cold water, and place in large bowl with vegetables, and one more tablespoon of olive oil. Mix well.

Your now ready to enjoy!

Cactus Salad Farfalle

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One of my favorite healthy low-calorie snacks is small pickling cucumbers marinated in lemon juice, a little sea salt, and black pepper. It is quick, simple, and will fit anyone’s vibe. Vegan, meat-eater, weight watcher, etc. The first thing to do is gather the tools and the supplies for ease of preparation.

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Peel the six pickling cucumbers, slice, and place in a bowl with lid. Squeeze juice from two lemons in the bowl. Add 1/4 teaspoon of salt. Shake them well. Add a little black pepper. Enjoy your quick healthy snack.

Lemon Pickle Chips

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