Sweet Asian Salad

Yummy recipe from Vegan Richa. See blog post here.

Heather’s Bitter & Sweet Asian Salad. Vegan Glutenfree Recipe

Bitter and Sweet Asian Salad -DSC01011.jpg
DSC00986.jpg DSC00984.jpg
DSC00983.jpg
DSC01004.jpg
This salad is amazingly easy to throw together and keeps well for a couple of days in the fridge, serves well hot, cold or at room temp – making it the ideal candidate for a potluck or cocktail party.
DSC00988.jpg DSC00999.jpg
DSC01009.jpg
The quinoa can easily be swapped for rice, the edamame for green peas and the purple cabbage for green cabbage. Although the purple cabbage makes this dish quite pretty.
Bitter & Sweet Asian Salad-DSC01016.jpg
DSC01018.jpg DSC01025.jpg
DSC01005.jpg
Gluten free, vegan & nut free – this is a dish that certainly pleases a crowd. Even the pickiest of eaters at book club went back for seconds.
DSC01027.jpg
DSC01029.jpg
Bitter & Sweet Asian Salad
serves 6-8
you will need:
2 cups cooked quinoa
1/2 cup shelled edamame
1/2 cup diced red pepper
1 medium carrot – peeled into ribbons
1 cup pineapple- cut into bite size pieces
1 1/2 cup(s) shredded purple cabbage
for the dressing
juice of 1 lime
1/4 cup tamari
2 tbsp pure maple syrup
1 tbsp organic rice vinegar
1 tbsp sesame oil
1 tsp ground fresh chili paste
1 tsp of each – black & white sesame seeds
Assembly: 
In a large bowl add quinoa through cabbage – gently tossing to mix well.
In a small bowl, add all ingredients for the dressing and whisk until emulsified.
Add the dressing to the large bowl and gently mix with a rubber spatula until dressing is evenly distributed – garnish with additional sesame seeds if desired.
Serve at room temp, cold or warm – keeps in the fridge for at least 3 days.
 
Enjoy!

Food Journal Day 6

Sorry guys, no photos yet again.

Breakfast: A smoothie with banana, blueberries, spinach, coconut milk, raw honey and vanilla extract.

Lunch: A delicious salad at work of mixed baby greens, cucumbers, carrots, bell peppers, walnuts, craisins, tofu, and balsamic vinaigrette. No soup today. The only options contained animal products.

Snacks: I enjoyed a bunch of grapes and a pear around 3-4pm.

Dinner: Nothing.

The deadlines were daunting and the numbers just did not want to add up. Eventually, everything was figured out, but the stress from it tied my stomach into a knot that would not allow me to eat any dinner. I also plan on trading the gym in for a relaxing, steamy hot bubble bath.

I promise, tomorrow I will elaborate on my usual workout routine as well as provide pictures of tasty food.