Recipes by Moriah Lindsley tagged salad
mung bean sprouts, broccoli or sunflower sprouts, shiitake mushrooms, sliced and sauteéd (stems removed), green onions, thinly sliced, carrots, shredded or julienned, green cabbage, shredded, 1 6-oz pkg baked tofu, cubed, clove garlic, minced, sesame oil, tamari, rice vinegar, brown sugar
4 c. cooked or canned Chickpeas (garbanzo beans), 2 tsps. powdered Kelp, 4 tsps. wheat-free organic Tamari, 1 tbsp. Lemon juice, c. organic Veganainse, stalks of Celery, finely diced, 3 tbsps. of finely diced Onion, tsp. ground Dill Weed or ground Dill Seed, tsp. Paprika
Dip or Sandwich Filling
slivered or sliced almonds, 3-4 cloves garlic, peeled and crushed, silken tofu, olive oil, fresh lemon juice, heaping T capers, caper brine, sugar, mustard powder, Salt
shallots, skinned and thinly sliced, Splash of extra-virgin olive oil, of salt, miso, powdered mustard (or a bit of whatever mustard you have around), brown sugar (or honey or agave), (brown) rice vinegar, mild flavored extra-virgin olive oil, pure toasted sesame oil (optional), of a medium-large cabbage, slivered almonds, toasted, medium red onion, sliced
This salad is perfect for a hot day, and most of it can be done in advance.