Asian crunchy chickpea+brown rice salad with amazing dressing Needed a colorful …
?Asian crunchy chickpea+brown rice salad with amazing dressing ?Needed a colorful bowl today.?I feel incredibly sad for those who are most vulnerable to the health effects of this virus. Interesting, though, I have noticed that my usual anxiety around everyday life has disappeared. I think that it’s in times like these that we find our inner strength that isn’t always so obvious to us. I know that I need to be a pillar of strength for my kids so they do not worry.?Stay healthy. Lots of love.
?Recipe:✅Rinse and drain 3/4 cup cooked chickpeas. (Optional: Toss in a little salt and olive oil.) Bake at 400F until crispy, about 15 minutes.✅Dressing: (If you don’t have a high speed blender, soak 1/2 cup raw cashews in hot water for at least 1 hour.)✅Blend on high: 1/2 cup cashews, 1 tbsp soy sauce or tamari, 1 tsp hot sauce, 1/4 cup rice vinegar, 1/2 tsp minced ginger, 1 minced garlic clove. Add salt and pepper to taste.✅Mix in large bowl: about 1/2 cup finely sliced carrots, about 1/2 cup finely sliced purple cabbage, about 1/2 cup green cabbage, 1/4 cup chopped green onion, 1/2 cup cooked brown rice, 3/4 cup baked+crispy chickpeas. Toss with dressing. Salt to taste. Top with toasted sesame seeds. Crunch away?.
.
.
.
#whatveganseat#foodrevolution#veganfood#veganfoodporn#veganfoodie#veganeats#eatplants#eatyourveggies#healthyvegan#vegetarian#plantbased#glutenfree#veganrecipes#veganlunch#veganbowl#veganbowls#vegandinner#veganfoodshare#vegana#vegano#cleaneating#teamself#bestofvegan#feedfeed#highcarb#veganlove#dairyfree#food52#wholefoods#veganfoodspot
