INGREDIENTS: • - About 15 napa cabbage leaves • -2 carrots • - 10 mushrooms • - 4 spring onions • - 2 minced garlic cloves • - 1 block of tofu • - 1 cup cooked rice • - 1/2 cup gluten free soy sauce • - 1/4 cup rice vinegar INSTRUCTIONS: • Cut off the bottom white part of the cabbage leaves and set aside for later. Cook the leaves in boiling water for 2 minutes and transfer immediately into ice cold water. Place on a towel and let dry. • Meanwhile, dice the bottom parts of the cabbage, carrots, mushrooms and spring onion. Fry spring onion and garlic until fragrant, add the rest of the veggies and crumble in the tofu. Fry for a couple of minutes until tender, add cooked rice, soy sauce and rice vinegar until mix well. • Place one Napa leaf on a wooden board, add a tbsp of th
Simple Romaine Caesar Salad with Crispy Chickpea Croutons (vegan!) | Healthy Little Vittles
This Simple Romaine Caesar Salad with Crispy Chickpea Croutons features crisp romaine lettuce tossed with my easy vegan caesar dressing and then topped with crispy breaded chickpeas. It makes a delicious side salad to impress your guests at a dinner party or a light and fresh meal all on its own. #caesarsaladrecipe #vegan #chickpeas #salad
Easy Cookie Recipe
Ingredients 1 1/4 cups flour 1/2 tsp baking soda 1/2 cup granulated sugar 3/4 soft light brown sugar 1/2 tsp salt (+flakey salt for the end) 1/2 cup of melted unsalted butter 1 egg 1 tsp vanilla extract Chocolate chips (milk & dark) Instructions: 1. Whisk sugars salt and butter together. Then add vanilla and egg. 2. Fold in flour and baking soda with a spoon. Then add chocolate chips. Place in the fridge for 40 mins-1 hour 3. Form into balls and freeze tray until ready to bake. (At least an hour) 4. Preheat oven to 360F. Bake for 8-10 mins then let rest for 20 mins.
Easy Chickpea Salad
You’ll love the combination of colors, flavors, and textures in this Mediterranean-inspired chickpea salad recipe. Take this recipe as a guideline and change the veggies based on your availability. We recommend sticking to 4 to 6 different vegetables with different colors and textures for best results. For the dressing, we use a creamy mustard dressing with tangy, zesty, and fruity notes. We think its bold flavor is delicious with chickpeas and fresh veggies.