Thai Coleslaw

Courtesy of Gone Raw http://goneraw.com/

Servings: 4-6

You could make this with any kind of sauce you like. This sauce is "Thai" because it contains a lot of classic Thai flavors, but you could modify it to taste however you want!

Ingredients

• 2 zucchini
• 1 bunch carrots
• 1/2 cabbage (any kind you like!)
• A few tablespoons of extra virgin olive oil (cold pressed is best)
• 1 bunch basil
• 1/2 bunch cilantro
• 1/2 bunch mint, stems removed
• 1/2 tsp thai chili sauce
• Sea salt to taste
• Juice of 1-2 limes
• 1/4 cup agave nectar
• Pepper to taste
• 1 cup raw peanuts
• 1 small piece ginger
• 1 small clove garlic

Instructions

1. Process the carrots and cabbage in the food processor until chopped and/or shredded.
2. Peel the zucchini into strands and set aside core/seeds for future use.
3. Chop herbs and add.
4. Blend dressing ingredients, dress and enjoy!

Creamy Cabbage Salad

Courtesy of Gitta's raw kitchen http://gittarawkitchen.blogspot.com
Ingrendients:

• 6 cups white cabbage chopped into little pieces
• 3 cups of sweet apple, chopped
• 1/2 cup onion chopped
• 1 pinch salt
• 1 pinch ground pepper
• 1 spoon lemmon juice
• 1/2 avocado

Preparation:
Mix all the ingredients in a large bowl, put the mashed avocado in, and it is ready. Enjoy!

Chinese Stir Not-Fry

Courtesy of Gone Raw http://goneraw.com/

Servings: 4-6

Ingredients:

• 1 head broccoli
• 1 head bok choy, trimmed and rinsed
• 1/2 head cabbage
• 1 or 2 handfuls of carrots
• 1 or 2 handfuls of snow peas
• 1 or 2 handfuls of mushrooms
  
• 1/2 tsp thai chili sauce
• Sea salt to taste
• Juice of 1 lemon
• A few tablespoons of extra virgin olive oil (cold pressed is best)
• Pepper to taste
• Oriental seasoning to taste
• 2-3 large splashes of Nama Shoyu (raw soy sauce)
• 1 cup raw sesame seeds
• 1/4 cup raw agave nectar
• 1 small piece ginger
• 1 small clove garlic

Preparation:

1. Process the carrots, broccoli, bok choy and cabbage in the food processor until chopped and/or shredded.
2. Chop the mushrooms and snow peas roughly.
3. Blend dressing ingredients, dress and enjoy! Optional garnish: sesame seeds!

Cabbage Salad With Mint

Courtesy of Gitta's raw kitchen http://gittarawkitchen.blogspot.com

Ingredients

• 4 cups of grated white cabbage
• 1 cup of grated carrot
• ½ cup of grated onion
• juice of a half lemon
• 1 tbsp olive oil
• pinch salt
• 1 tbsp agave syrup
• 1 bunch of mint leaves cut into little pieces

Preparation

Put all ingredients into a large bowl. Stir well, and it is ready.

You can eat it right from the bowl,

or you can make a tiny sandwich with crakers and lettuce leaves,

Barbeque Tempeh with Pine Nut Couscous and Cabbage Salad (In English)

Courtesy of Supreme Master Television http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=574&goto_url=&url=link2_0&sca=&page=16#v

INGREDIENTS:
Cabbage Salad

• 2 cups thinly sliced cabbage


• 1 cup shredded carrots


• 1 tablespoon apple cider vinegar


• 2 teaspoon Bragg's liquid aminos spray or soy sauce


• 1-2 drops sesame oil


• 1-2 tablespoons sesame seeds

Pine Nut Couscous

• 2 cups whole grain couscous


• 2¼ cups boiling water


• 1/3 cup pine nuts


• 1 tablespoon olive oil


• 1 tablespoon organic salt-free seasoning mix


• ½ teaspoon sea salt


• Boiling water

Barbeque Tempeh

• 18-ounce package organic tempeh


• 1/3 cup all-natural vegan barbeque sauce


• 1 tablespoon organic maple syrup


• 1 tablespoon Bragg’s Liquid Aminos or soy sauce

PREPARATION: Cabbage Salad Mix shredded cabbage and shredded carrots, stir that around. For the dressing, add apple cider vinegar, Bragg's Liquid Aminos, or soy sauce, then sesame seeds and sesame oil. Sprinkle those all around, and stir it all together. Pine Nut Couscous Add 2 cups of couscous to our bowl. Then addpine nuts, salt, olive oil, and boiling water. Cover that with a lid, leave for 5 minutes. When it’s ready, just fluff it with a fork. Barbeque Tempeh Heat the pan over medium high heat. Once the pan is nice and hot, take tempeh and crumble it into the pan with a spatula; Use spatula to break up any big pieces. The smaller the pieces, the more crispy it will get. Stir for 5–10 minutes to get nice and brown and crispy. And need to stir it every few minutes to get it even on both sides. Turn off the heat and leave it on the stove. Add barbeque sauce seasoning, maple syrup, Braggs’ Liquid Aminos or soy sauce; Stir that all around until the tempeh is evenly coated. Servings: Put hot Barbeque Tempeh on a bed of Pine Nut Couscous, and surrounded with our Cabbage Salad. Barbeque Tempeh can also be served with quinoa, wild rice pilaf, or in a sliced soft bread roll.