The Veggie Gal

If you use brown rice regularly this could be a quick dish by using left over rice from the fridge otherwise it will take a little over an hour but not a ton of work. While you wait for the brown rice to cook you could make up some Black Bean Guacamole to go along with this.

I really enjoy this recipe when I cook the veggies in a little coconut oil but feel free to steam them in water to lesson the fat which is still wonderful.  I also use less spicy things in mine because I am pleasing children but experiment with this by adding as much or as little of the spicy stuff that you want to suite your taste buds.  I would probably even add a small 4 oz can of chilies to this but the kids would not like that.

Mexican Rice
makes 2 1/2 cups

2 cups cooked brown rice
1-2 Tablespoons organic coconut oil (or water to steam)
1/2 onion chopped
1/2 green pepper chopped
1-2 cloves of garlic minced
1/4-1/2 cup corn (frozen)
1-2 teaspoon salt
1-2 teaspoons chili powder
1/2-1 teaspoon cumin
1 Tablespoon fresh cilantro
Pepper to taste

Prepare rice according to the package directions.  While the rice cooks chop your veggies and cook in the oil or some water until tender.

Add the spices to the veggies and stir well, then cook for and additional 3 minutes.  Add the rice and stir fry for a few minutes until heated through.  Taste and adjust the spices to your liking and ENJOY!

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Tags: Easy Vegan, Gluten Free, Mexican Food, Mexican Rice, Vegan Mexican Rice, vegan recipe, Vegetarian

There are a ton and a half vegan cheese sauces out there and this is my version.  Not much different than most but the twist I like is the roasted bell peppers instead of pimentos that most call for.  The roasting of the bell peppers gives it a little of that smoked flavor which I think is a more cheesy flavor.  I have tried it with smoked paprika as well and that gives it a bit more smokey flavor so experiment with your flavors and see what you like best.

I have tried it without the salt and oh boy it is just NOT the same so if you are low sodium I suggest trying miso or low sodium soy sauce instead so you can keep that salty flavor.  Another fun way to play with this is by adding chipotle spices or chili powder to make it nacho flavored.  I also sometimes grind up a little bit of raw cashews along with some nutritional yeast to a nice slightly chunky powder and mix that in by hand for little tiny chunks but if you want it silky smooth just stick with the recipe below.

I use this to make a mean mac and cheese, nacho sauce for well… nachos and I make a YUMMY nacho baked potato salad that I will post next week.  I am also thinking of adding some to my already good lasagna and I love it on steamed cauliflower and broccoli but I’m sure the possibilities are as endless as regular cheese sauce!

By now from all my previous posts you can see how much I LOVE cashews as my dairy sub and this is yet another showing of how versatile these wonderful nuts are.

Vegan Cheese Sauce
Makes approximately 3+ cups

1 cup raw cashews
1 Tablespoon lemon juice
1 heaping teaspoon paprika
1 heaping teaspoon onion powder
1 heaping teaspoon garlic powder
1 1/4 teaspoons salt
1/4 cup roasted bell peppers including the juice if using jarred (chop them up small enough to fit in the cup if needed)
1/4 cup nutritional yeast
1-1 1/2 cups of water (depending on how thick you want the sauce-start with 1 cup and work up)

If you do not have a vita-mix like blender soak the nuts for a couple of hours to soften and rinse well.

Pour all the ingredients into the blender (starting with only 1 cup of water) and blend until perfectly smooth.  Add more water if a thinner consistency is desired).  If you are using a high powered blender you can blend until warm otherwise transfer to a pan and heat until warm and pour over whatever you desire and ENJOY!

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Tags: Easy Vegan, Gluten Free, Quick vegan, Vegan, Vegan Cheese Sauce, vegan recipe, Vegetarian

To eat like my doctor hero’s (McDougall, Furhman and Barnard) recommend you need to think simple, whole and clean while staying away from added oils.  Well this Mexican Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream fits that bill perfectly.

I am buying bulk food to use for long term food storage and want to be sure I can actually make something with it when the time comes, plus we need to rotate the food so it stays good.  We bought 50 lbs of quinoa and sealed it in air proof bags at increments of 2 cups a piece.  I also bought 25 lbs of beans, brown rice, oats, and raw cashews so I will need to come up with other recipes to rotate that through.  As you all may have noticed I am having no problems coming up with recipes to use cashews but will be getting creative with the rest while continuing to add to the stockpile.

This recipe works great for using the stored food but better than that it actually tastes amazing if I do say so myself.  My husband actually said if he had to he could eat this every day.  PLUS it is SUPER DE DUPER good for you and won’t make you fat!

I usually make 1 cup of quinoa while I am making it and put the rest in the fridge so I can make my Quinoa Mandarin Salad with the cold Quinoa for my next meal, makes it quick and easy and we all need to consolidate time where we can.

Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream

Makes enough for 6+ (think leftovers for lunch!)

6 small sweet potatoes/yams
1/2 cup prepared quinoa (prepare according to package directions)
1/2 onion, chopped
1/2 cup cauliflower, chopped (or other veggie or your choice)
1 can black beans, rinsed (or cook your own whole beans)
1/4 cup corn (organic is best with the lowest possibility of being non GMO)
1 can Italian style diced tomatoes
1 4 oz can mild green chilies
1/2 teaspoon Oregano (or to taste)
1/2 teaspoon ground cumin (or to taste)
Chili powder to taste
Salt & Pepper to taste

Cashew Sour Cream recipe

Wash the sweet potatoes and bake at 400° in the oven for 1 hour or bake in the microwave until done, make sure to poke a few holes in them before cooking.

While the sweet potatoes cook, prepare the quinoa according to package directions.  Quiona should only take 15 minutes to cook.

Chop up the onion and cauliflower and steam with a little water until cooked through, add the spices and cook for a minute until most of the liquid is gone.  Add the rinsed black beans, Italian tomatoes, green chilies, corn, and cooked quinoa and stir well.  Cover the pan and cook on low heat for 15 minutes until it is very warm and flavors have had a chance to blend.  Taste and adjust the spices your your liking.

Cut the sweet potato in half and mash well, no need to add oils or butter here.  Pour desired amount of black bean quiona mixture on top of the mashed potato.  Sprinkle with a small amount of salt and pour desired amount of Cashew Sour Cream on and ENJOY!

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Tags: Dr. McDougall, Dr. Neal Barnard, Easy Vegan, Gluten Free, Mexican Food, Vegan, vegan recipe, Vegetarian

The benefits of having your own food dehydrator are great!  These wonderful little un-ovens can make tons of delicious and healthful treats, help you store your garden harvest so it doesn’t  go to waste, help you build your food storage supplies and allow you to retain the nutrients of foods that would be lost during cooking.

Dehydrator

Now I am not a raw foodist but I do appreciate the teachings of that lifestyle and believe there is enormous value in trying to eat as much raw food as you can.  We all know that the soil our food is grown in is depleted in nutrients and is only getting worse so we need to keep as much of what is available as we can.

Obviously growing your own food in soil that you have enriched naturally is the best and you can reap more health rewards by doing so.  Saving as much of your harvest (or store bought if you need to) for use in the winter is a wonderful way to save money and increase your nutrient intake.  If done right you can start to store more for longer term use and know that as food prices start to sky rocket you are eating healthier and cheaper food than you can buy.  If you employ a quality dehydrator you can increase your intake of nutrient dense food while making all kinds of wonderful dishes.

Raspberry Fruit Roll-up

I do not have an affiliation with the company Excalibur who makes the type of dehydrator I chose to buy.  I only can tell you my experience with my own dehydrator and you can choose for yourself.  I did some research before buying a dehydrator and chose the Excalibur because of the reputation it seems to have all over the internet   I read tons of reviews and compared other machines and decided this one was the right one for me.  Now it is much more expensive than some of the others on the market but the quality and longevity made it worth it to me and I won’t have to replace it every year or two.

There are literally thousands of recipes you can make with a dehydrator and that is just in the vegan world.  You also can dry flowers and other arts in the machine so keep that in mind.  I will start to post some of the recipe I have made with my dehydrator and put them all in the “dehydrator” category so if you are looking for vegan dehydrated foods you can just go through my list.  There are so many wonderful recipes out there on the internet you could look for a year and probably not get to the end.  Pintrest has some awesome ones that I have yet to try but will be doing so soon.

Various Fruit Roll-ups

One word of caution,  my dehydrator does put off a little bit of heat and since you are drying food for hours at a time it can get toasty in the room it is in.  I like to use it in the fall and winter since it is chilly during that time of year and it is doing double duty, heating my kitchen and making my food.  In the summer I might put it in a room in the basement, in the garage or even out on the covered porch if I want to make things and not heat my house.

If you do decide to buy a dehydrator because you want to store your food and keep the nutrients and enzymes intact you should look up all the particulars that go along with it.  Some that I have learned so far are; never heat above 115° to keep all the enzymes and nutrients in the food (above that starts to kill them), store your food in air tight containers to prevent bacteria growth, I prefer to use my food saver to pull out all of the air and then I seal that in Mylar bags to keep them from the light, store the food in a cool, dark and dry place.  Rotate your food so you keep the freshest food (you can store food anywhere between 1 year and 30+ years!), when re-hydrating be sure to use the liquid since all the nutrients are in that liquid, when drying keep it thin to shorten drying time.  Now of course there are tons of other “rules” but these are the basics and are all pretty simple.

I have added some picture of the wonderful things I have used my dehydrator for which include, flax crackers, coconut flax cracker, vegetables, soups I have made from those vegetables, banana pancakes, fruit roll ups, dried apples, sweet lemons and bananas, flax pancakes, raw pizza, and kale chips .  I will continue to make things with it and will post as I go along to share.

Re-hydrated Soup

Coconut Flax Crackers with cashew cream and berries

Kale Chips

Cheezy Kale Chips

Blueberry Flax Pancakes

Dehydrating Bananas

Dehydrating Meyer Lemons

Banana Pancakes

Dehydrated Apples

Flax Crackers

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Tags: Dehydrator, Healthy Meal, Nutrition, raw food, Vegan Dehydrator, vegan recipe, Vegetarian

As promised I am posting my Sweet Oatmeal Crepes.  These babies are so good we eat them for dinner quite often along side of the Cheezy Tofu Scramble.  The great news is every single person in our house loves these so I always know they are going to be a hit.  The extra great news is every single guest to our home who has had them loves them and will always ask for seconds.

The recipe for the crepes is basically the same as the Oatmeal Waffles but with more water to thin the batter.  That being said, like the oatmeal waffles, they can be a little soft in the middle.  When cooking these make sure to press down on the done side to squeeze out the batter.  They take way longer than a normal flour crepe but are so worth it so be prepared.  Plus, they are much higher in fiber and good nutrients that are missing in typical flour.  I thank Dr. Neal Barnard for the amazing oatmeal waffle recipe because I have now used it for not only the Oatmeal Waffles but for Oatmeal Pancakes 3 Ways and now Sweet Oatmeal Crepes.

Because the crepe part can take a bit of time I make them ahead of time and put them in the oven to keep them warm on the lowest temp.  These keep well in the fridge for leftovers (if you have any) and put together well for lunch the next day.

~NOTE~This is a 3 separate recipe meal so make sure you read this WHOLE thing before you get started so you can pre-make what is needed!!

Sweet Oatmeal Crepes
Makes: approximately 8 large crepes

2 cup rolled oats
2 1/2 cups water (add more as it sits and thickens if needed)
1 medium banana
1 tbsp raw sugar, or other sweetener
1/4 tsp salt
1 tsp vanilla extract
Sprinkle or two of cinnamon (optional)

Filling

Sweet Cashew Cream mmm mmm mmm 
Sliced bananas
Chopped or sliced fresh berries of your choice
Chopped nuts of your choice (pecans are a great compliment-use a small amount-there is a enough fats in the cashew cream)
Ground flax seeds (a small sprinkle)

Topping

Berry Sauce

Make sure you have soaked your cashews for the cashew cream-read the recipe before you start this one!  Make the cashew cream and berry sauce before you make the crepes so it can chill in the fridge while you make the crepes.

For the crepes place all ingredients in a high speed blender and blend until smooth. Let stand a few minutes; if batter becomes too thick, add enough additional water to make batter easily pourable and thin enough to make a thin crepe.

Pour into a heated large skillet and rotate pan around right away to spread the batter to the edges making a thin crepe.

Cook until the edges start to come up and it can easily be flipped over.  (Tip-spray your spatula with some cooking spray on both sides so it does not stick and rip the crepe when you flip it)

Cook the second side while periodically pressing down on it to spread it thinner and make it cook through completely.  Cook until it is well browned on each side, it will look like it is not fully cooked but that is ok it will dry out a bit in the oven and soft is good.  Store in the oven until you are ready to put them together.

Chop the fruits and nuts.  Lay out one crepe on a serving plate, spread desired amount of cashew cream length wise down the crepe.  Top with chopped fruits and nuts and sprinkle a small amount of flax on top of that.  Spread a thinner amount of cashew cream on top of it all so it will stick when you roll the crepe.

Roll the crepe tightly and top the crepe with Berry Sauce and/or pure maple syrup then ENJOY!

Sweet Oatmeal Crepes Sauces

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Tags: Breakfast, Dessert, Dinner, Dr. Neal Barnard, Sweet Oatmeal Crepes, Vegan Crepes, vegan recipe, Vegetarian

Our family really loves the Kikkoman’s teriyaki sauce and I really love quick meals so this one is a winner.  It takes only about 15 minutes and tastes like you slaved away for hours in the kitchen.  My little ones gobble this up and my teen daughter always has me make extra so she can take it for lunch (even cold it is yummy).

To make this meal as quickly as possible it is best to use the 10 minute brown rice as well as have a bag of frozen veggies on hand.  Then you can just boil the rice, quick fry the chik’n patties and steam the veggies all in less than 15 minutes, seriously!

FYI, the teriyaki sauce can be slightly spicy so I usually only drizzle a little on everyone’s plate to make it look pretty then I pour some into a bowl after heating it up for self serve. Then everyone can adjust to their own tastes and spiciness but I promise it is not that spicy and if my 3 & 6 year old can eat this than anyone can!

Teriyaki Chik’n with Rice & Vegetables 
Serves: 4

1 box =  4 Boca Chik’n patties, defrosted
1/2 bag frozen veggies of your choice (or 2 cups fresh veggies chopped)
1/2 jar Kikkoman Teriyaki Sauce
2 packages of boil in a bag brown rice or 4 servings quick brown rice

Cook the brown rice per the package instructions.

While rice is cooking steam the veggies until tender crisp, strain off water and set aside.

While the rice and veggies are cooking chop the defrosted Chik’n patties into bite sized pieces and quick fry in a non stick pan with a little cooking spray until browned and heated though.

Warm up the teriyaki sauce and put into a serving bowl.

Plate the food with the rice on the bottom, top with desired amount of veggies and chik’n then drizzle with the teriyaki sauce and ENJOY!

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Tags: Dinner, Easy Vegan, Quick and easy, Teriyaki Chik'n with Rice & Vegetables, vegan chicken, vegan recipe, Vegetarian

Today is the day that I got to pick the lucky winner for the Vegan Unplugged book giveaway.  The lucky winner is… Karen Levine!  I will be mailing out her copy of the book tomorrow but don’t be sad if you did not win you can buy your own copy, just click the hyperlinked text above and get yourself a great book on how to be more prepared should a disaster of some sort hit where you live.

I have to say again how much I love this book!  Even if you do not have every ingredient for every recipe from the book inside of your pantry you will still be inspired to improvise by using what you have on hand.  It really opens up your creative mind juices and gets you thinking of all the amazing things you could create just from the stuff you have sitting in your cupboards.  I wanted to share one of the many many wonderful recipes in this book with you so today I whipped up the Rice Noodles with Spicy Peanut Sauce and it seriously took me only 16 minutes to make this wonderfully tasty dish that looks like it is from a 4 star restaurant.  What do you expect from the recipe author of this book, she is a chef!!

I did not have a can of stir-fry vegetables handy but I did have a bag of frozen ones so I used that.  The book tells you that you should always use the fridge/frozen things first since they would go bad and I have had those veggies just a few months short of too long anyway so I’m glad I used them.  They still tasted great, especially with the delightful sauce that covers it all.

Try this recipe to see how quick, easy and luscious pantry cruise can be and then buy the book and try even more of them for yourself.

Rice Noodles with Spicy Peanut Sauce
Serves: 4

8 ounces thin rice noodles
1/2 cup peanut butter
3 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes, or to taste
1 cup water
1 (15-ounces) can stir-fry vegetables, drained
2 Tablespoons chopped roasted peanuts

Soak the noodles in boiling water until soft, about 15 minutes.  While the noodles are softening, prepare the sauce.

In a bowl, whisk together the peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1/2 cup of the water.  Blend until smooth.

Transfer the peanut sauce to a large pot and stir in as much of the remaining water as needed to give it a desirable consistency.  Heat the sauce over low heat, stirring until it is hot.  Stir in the vegetables and heat through until hot.  Keep warm.

Drain the softened noodles and add to the pot.  Toss gently to combine with the peanut sauce.  Serve sprinkled with the peanuts.  ENJOY!

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Tags: Asian dinner, Gluten Free Asian food, Jon Robertson, Peanut butter sauce, Rice Noods w-Spicy Peanut Sauce, Robin Robertson, vegan unplugged

We recently decided to try the Tomato Bisque recipe from The Conscious Cook cookbook by Tal Ronnin and WOWIE YUM.  I usually adjust recipes to add less oil where I can but he is such a wonderful cook who it seems has taken such care and time with his recipes that I thought I should just leave it as he made it and I’m glad I did.

This soup tastes like the best soup from the best restaurant you have ever been too and one you would pay a fortune for but it is cheap to make at home.  It is super rich and packed with flavor yet smooth (even when I left it chunky) and really just explosion on your taste buds.  Honestly, I can’t say enough about how delicious this soup was.  This is a perfect meal to serve to skeptical guests who think vegan food is bland and boring.

I usually like a more chunky soup and my husband and kids like a creamy soup so I did it both ways and you can see the texture of both in the pics so you can decide which looks more to your own liking.

I am typing this recipe out exactly as it is written in his book and as I said I did not change a thing from the ingredients and yum.  I did however not blend mine as much and did not put it through the sieve to make it super smooth because I wanted all the fiber and texture but you decide if you want it my way or his, I’m sure the taste is the same.  I also included his recipe for the cashew cream below the soup.  BEWARE you need to soak your nuts overnight (unless you have a Vita-Mix,which I HIGHLY recommend!) so plan ahead!!!

I pared it with a wonderful salad of my own making but with a dressing from his book and also with his Focaccia bread (I will post that recipe soon too) and it was a super satisfying meal that almost leaves you intoxicated.  Get up and try this soup!

Tomato Bisque
Makes 6 servings

Sea salt
4 tablesppons Earth Balance
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, smashed
2 tablespoons unbleached all-purpose flour
5 cups faux chicken stock (try Better Than Bouillon brand)
1 (28-ounce) can whole fire-roasted tomatoes,  juice included
1 tablespoon minced fresh parsley
Leaves from 2 fresh thyme sprigs
1 bay leaf
Freshly ground black pepper
1 1/2 cups regular Cashew Cream (see below)
Parsley for garnish

Place a large stockpot over medium heat.  Sprinkle the bottom with a pinch of salt and heat for 1 minute.  Add the Earth Balance and stir until melted, being careful not to let it burn.  This will create a nonstick effect.  Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently.  Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.

Add the stock, tomatoes with juice, parsley, thyme and bay leaf.  Bring to a boil, then reduce the heat and simmer for 30 minutes.  Season with salt and pepper, then add the Cashew Cream.  Continue to simmer (do not boil) for 10 minutes.

Remove the bay leaf.  Working in batches, pour the soup into a blend, cover the lid with a towel (the hot liquid tends to erupt), and blend on high several minutes, until very smooth.  Pour the soup through a fine-mesh sieve.  Ladle into bowls and garnish with parsley.  ENJOY!

Cashew Cream:

2 cups whole raw cashews (not pieces, which are often dry) rinsed very well under cold water.

Put the cashews in a  bowl and add cold water to cover them.  Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water.  Place them in a blender with enough fresh cold water to cover them by 1 inch.  Blend on high for several minutes until very smooth.  (If you’re not using a professional high speed blender such as a Vita-Mix, which creates an ultra-smooth cream, stain the cashew cream through a fine-mesh sieve.)

Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream

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Tags: Dinner, Healthy Meal, Tal Ronnen, Tomato Bisque from The Conscious Cook, Vegan, vegan recipe, Vegan soup, Vegetarian

To expand on my love for Cashew Cream and my experiments with the raw food diet I decided to make a wonderful breakfast parfait last week and YUM.

This recipe works great for kids but you might have to cut back on the nuts a bit and increase the fruit.

Fresh berries work best but I made this on the fly so I used frozen raspberries.  Get creative with what ever fruit you have on hand or like best.  I did the same with the nuts by using what I had on hand.

I did not soak my nuts a head of time as most raw foodists do but if you want to really get the most benefit from the nuts it is best to soak them over night and either eat them freshly rinsed (which will make them a little soft) or dehydrate them back to crispness.  My dedication to raw food eating is not that far yet although I have soaked them before to just eat them and I love them that way.

I will post exactly what I used for my parfait so it can be a starting point for your own ideas, all created around the cashew cream as the base instead of yogurt.

Rawnola Parfait

Desired amount of Cashew Cream
Shredded apple
Handfuls of various nuts
Raw coconut
Chopped dates & raisins
Sliced banana
Raspberries

Place one layer of cashew cream on the bottom of your cup, sprinkle with nuts, coconut, apples and bananas then layer again with cashew cream.  Continue to layer until you have reached the top layer of cashew cream and sprinkle with berries.  ENJOY!

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Tags: Breakfast, Dessert, Gluten Free, Healthy Meal, Quick vegan, Raw breakfast, raw dessert, Rawnola Parfait, Vegan parfait, vegan recipe, Vegetarian

I decided to buy a package of Chick’n Scallopini by Gardein since Chef Tal Ronnen talks so highly about that brand in his book The Conscious Cook.  I had tried something from that brand a year or two ago and did not like it but figured I would try again and see.  I went onto their website to search Tal’s recipes and found this recipe for Macadamia Encrusted Chick’n which actually is not credited to him so who knows who came up with it.

This recipe looks beautiful and would be a great one to serve to a non-veg guest.  The mango broccoli slaw that accompanies it is very delicious and when eaten with a bite of the chick’n makes the combo just burst with flavor and texture.  I do have to say honestly that the chik’n alone is pretty boring and bland.  I think it must be eaten with the slaw or maybe a dip could be made on the side if you don’t like mixing your food.

I really hate frying any food and tried to just use cooking spray but it would not work well so ended up frying it and using a  paper towel to soak off what oil I could.  I think baking it might work to keep the fat down though and if I make this again that is what I will do.

I added the tablespoon of sesame oil required and then only 1 tablespoon of the olive oil instead of the 1/3 cup and then adjusted with water to equal the 1/3 cup to keep that oil low.  The slaw still tasted amazing and honestly I think you could get away with just adding the sesame oil and no olive oil and adjust with water instead but you decide what you want.  I might even just add 1 tablespoon of sesame seeds in place of that oil too and I’m sure it will still taste amazing and then it will stay a WHOLE food.

I will post the recipe exactly how it is on the Gardein website then you can make what adjustments you want from that.  I had a ton of flour and soy milk left over after dipping it so you may want to start lower to not waste.

Macadamia Encrusted Chick’n
Serves; 4

1 bag of Gardein Scallopini (4 pieces)
1/4 cup macadamia nuts
1/2 cup unbleached white flour
to taste salt & pepper
1 cup soy milk

Mango Broccoli Slaw:
1 mango
1/3 cup fresh orange juice
1/3 cup rice vinegar
1 tbsp sesame oil
1/3 cup olive oil (I only used 1 tbsp then filled up the rest with water)
1 tsp brown mustard
1 bag broccoli slaw
2 tsp minced shallot
1 tbsp grated ginger
to taste sea salt
to taste cayenne pepper

Warm oven to 400°F. Toast the macadamia nuts on a baking sheet for 10 to 15 minutes, until browned. Cool.

In a coffee grinder or food processor, grind the nuts.

Mix the nuts with the flour and season with salt and pepper.

Moisten the scallopini in the soy milk, then dredge in the nut mixture.

Pan-fry on both sides until golden and crispy.

Meanwhile, peel and cut the mango into 1/4-inch cubes.

Wisk together the orange juice, vinegar, sesame oil, olive oil and mustard.

In a large bowl, combine the broccoli slaw, shallot, and ginger, mix in the dressing, and let sit for 10 minutes. Stir in the cubed mango and season with salt and cayenne.

Top with the pan-fried scallopini.

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Tags: Chef Tal Ronnen, Dinner, Easy Vegan, Lunch, Vegan, vegan recipe, Vegetarian