Raw Marinated Cabbage Salad

      This week I turn to cabbage. Cabbage is well know for its healing properties. It is high in calcium, sulphur and vitamin C and E. It is used as a remedy for indigestion, helping to rejuvenate the digestive tract, and skin; especially in the form of sauerkraut.

      Raw cabbage can be tough and not so desirable to chew, this recipe is top notch because the cabbage is crunchy yet soft and so yummy! You can make it in the morning and set it in the fridge for lunch or dinner, or make it an hour before you serve dinner. I always make lots to save for the next day when its even more flavourful!

Raw Marinated Cabbage Salad

1 small purple cabbage

1 medium zucchini

1/4 cup raisins

1/8 cup sesame seeds

1/8 cup pumpkin or sunflower seeds

Dressing:

3 Tbps sesame oil

3 Tbps Olive oil

1/4 cup Braggs amino seasoning (if you don't have this...get it, I use it every day in a variety of dishes as a healthy alternative to soy sauce)

1 Jalapeno seeded and chopped

3 cloves of garlic diced

juice of 1/2 lime

1 Tbsp brown sugar or maple syrup 

In a food processor using the slicing blade, put cabbage through in pieces small enough to fit in the feeder. Alternatively, chop cabbage up finely, place in large bowl. Quarter lengthwise the zucchini then thinly slice, they should look triangular, place in blow. mix in all other salad ingredients. In a small bowl stir together all dressing ingredients and pour over salad. Place in fridge and let marinate for at least one hour, or let the flavours sit all day.

Hope you enjoy this delicious easy salad!

Sarah Mo

It's Date Night!

Ever since I purchased a food processor about 3 years ago, I've been whipping up Date Balls in every shape, size and flavour... usually with whatever is in my cupboard! These days, its almost as though I have conditioned my roommates to respond with excitement to the motor turning on. 

I love making Date Balls because it's such a fun snack to share with the people you love! Today I will give you a recipe and put a * beside the key ingredients that you should always include, the others, well... get CREATIVE! This is the best part, what ever you feel like adding is bound to taste good so don't be shy! Most times I throw in anything that will make it a healthy energy ball like Hemp seeds, chia seeds, flax and spirulina.

Cranberry Chocolate Chip Date Balls

3 cups Medjool dates* (these are the best because they are sticky) 

1 cup Almonds*

1 cup Walnuts* (or Pecans)

1/4 cup Buckwheat groats (These add such a nice crunch!)

1/4 cup Dried cranberries

1/4 cup vegan mini chocolate chips

1/4 cup dry coconut shavings (or sesame seeds)

In your food processor add all nuts and grind until they are mostly ground or small pieces. Add the dates 1 cup at a time, until you get the right ratio of nuts to dates. Next add the buckwheat groats, cranberries and chocolate chips, blend until mixed in evenly, about 10 seconds. 

Roll into bite sized balls with your hands and then dip in coconut shavings to cover them. Put them in a container in the fridge for an easy grab snack! 

Enjoy,
 Sarah Mo

Easy Vegan Party Appetizer

I made this on Saturday for a clothing swap/potluck. They were so yummy. I ate way too many! This is a quick and easy recipe that has a lot of play room. I used walnuts instead of pine nuts, since I was out.

http://www.juliesrawambition.com/2010/02/amuse-bouche-monday-moroccan-quinoa-bites/

Hopefully Sarah posts the recipe for her addictive Bliss Balls!
<3
Melanie

Vegan Chili

My room mate was wanting to have one of his friends from work over for dinner this Friday night. I found myself wondering: "What on earth can I feed two hard working men after a buy workday, that will satisfy them?" One thing came to mind. CHILI!

I browsed about a half a dozen vegan chili recipes before deciding to just wing it. This is the beauty of chili. You can throw in just about anything and as long as you have the spices right, it will be delicious.

Vegan Chili
1 large can of diced tomatoes
1 can chick peas
1 can red kidney beans
1 can vegan refried beans
1 can of beer (I used an IPA for more flavour)
1 large onion, diced
4 cloves garlic, minced
1 zucchini, chopped
1 red pepper, diced
3/4 cup of corn kernals
1 jalapeno or another pepper of your choice, minced
1 tsp cayenne pepper
1 tsp cumin
2 tsp chili powder
1 tsp dried mustard powder
1 tsp yellow mustard
2 tsp whole grain mustard
salt and pepper to taste

Grab a large pot and start cooking the onion, jalapeno and garlic in some olive oil. When the onions are translucent add the can of beer. Bring to a simmer and add the tomatoes, including the liquid from the can. Add the vegetables and beans. Stir thoroughly. Add all spices and mustards. Next, you will add refried beans, spoonful at a time, until you reach the desired consistency. Refried beans are used to thicken the chili. Cover and let simmer for at least 45 minutes, stirring occasionally. Dish out and garnish with vegan cheese or cheese of your choice (I used a local BC organic aged white cheddar) and green onions.

I served this with my Aunt Barb's amazing home made buns. Unfortunately they are not vegan, but I am hoping to make a magic vegan transformation on them soon. The men loved the chili and the buns. It filled them up so well they were full after one heaping bowl :)

An Easy Way to Dress Your Salad

Salad Dressing is one of the easiest things you can make fresh and the best way to reduce preservatives and additives in your diet. There are so many different kinds you can make from simple oil and vinegar to blended thick and creamy. You can make a lot to keep in the fridge for a couple of days, or just make enough for the one meal. 
My fav is an Asian dressing that we use 70% of the time, visit our "Make Your Own" page for this recipe and more ideas to help you rely less on store bought goods. 


~Sarah