Category:Vegetarian/Vegan

www.ohsheglows.com

2 medium bunches destemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)
2 large garlic cloves-minced
1/4 cup fresh lemon juice (from 1 lemon)
3-4 tablespoons extra virgin olive oil, to taste
1/4 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper (just eyeball it)
1-2 handfuls dried sweetened cranberries, for garnish
For the pecan parmesan:
1 cup pecan halves, toasted
1 ½ tablespoons of nutritional yeast
1 tablespoon extra virgin olive oil
2 pinches fine grain sea salt

Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).

Wash the kale and spin dry. Place dried kale into a large bowl.

For the dressing: Combine the garlic, lemon, oil, salt, and pepper and whisk until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.

For the pecan parm: Add the pecans into a food processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it’s a coarse crumb. Be sure not to over-process – we still want a nice crunchy texture here, not powder.

Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften.

www.ohsheglows.com

1 medium zucchini, julienned or spiraled, or sliced thin
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3/4 cup frozen edamame, thawed (or try tofu)
3 green onions, thinly sliced
1 tablespoon hemp seeds
1 teaspoon sesame seeds
For the dressing:
1 garlic clove
1/4 cup raw almond butter (or try peanut butter)
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari
2 tablespoons water
2.5 teaspoons pure maple syrup (or other sweetener)
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger

Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

www.rawmazing.com

4 cups grated carrots, (approximately 10 medium carrots, grated)
2 cups snow peas, sliced into 1/2-inch long pieces
2 cups diced fresh pineapple
1/2 to 1 cup raisins
I bunch scallions, sliced thin

Curry Dressing
1/2 cup cashews, soaked for at least 6 hours and drained
1/2 cup fresh almond milk (you can use water but it won’t be as flavorful)
2 teaspoons sweet yellow curry powder
1/2 teaspoon low sodium tamari(gluten-free soy sauce)
1 tablespoon liquid sweetener of choice (I used raw, organic agave)
Himalayan salt to taste

Toss carrots, snow peas, pineapple, raisins and scallions together in a large bowl.
Place all dressing ingredients in a high-speed blender and blend until smooth.
Pour dressing over salad and mix through to coat all pieces.