What Is Left To Eat? -- a Food Journal by Laura Bracken

Laura Bracken's Asian Slaw Salad Dressing 1/3 Cup peanut butter (no added oils, peanuts should be the only ingredient) 1/3 Cup apple cider vinegar (I was toying with the idea of rice vinegar… maybe next time) 1 Tablespoon lime juice 1 heaping Tablespoon of grated ginger 4 med to large garlic cloves, crushed/grated/minced 1 Tablespoon coconut aminos 1 Tablespoon maple syrup Salt Red pepper flakes Salad Fixings (any combination of the following) Green cabbage, shredded Red cabbage, shredded Carrots, grated Scallions, chopped Red bell pepper, chopped Kale Topping Options Dry roasted peanuts (if peanuts is the only ingredient) Mandarin slices (if you can’t find fresh, there are decent “no sugar” options in most grocery stores) Tofu (I sauté in coconut aminos and a little broth in a non-stick pan until crispy then throw sesame seeds on… you can try baking too) I put all the dressing ingredients into a good quality container (one ...

I woke up craving.  Ugh! And since I have no will power I decided to make some cookies. Here's my take on gluten free vegan no oil oatmeal coconut cookies. Gluten free, vegan, no oil?!  That sounds like a lot of restrictions.  Can cookies really be made like that?  In the past I've done one or the other, but never all three. Gluten-Free Vegan No-Oil Oatmeal Cookies Recipe Ingredients · 1½ cups oats · 1 cup cassava flour · 1 cup coconut shreds · 1 tsp baking soda · 1 tsp cinnamon · ½ tsp Salt · ½ cup maple syrup · ½ cup unsweetened applesauce · 1 tsp vanilla · ¼ cup raisins or ½ cup frozen blueberries Instructions 350 degrees for 10-12 minutes on a piece of parchment on a cookie sheet. I just mix up all the dry stuff then add the wet stuff and start mixing.  I divided my mix and added raisins to half the batter and frozen blueberries to the other half....

Today's post contains two recipes... one is me doing "recipe testing" on something I found on the internet, the second is one of my own recipes. The recipe testing stems from a google search of "easy WFPB meals".  Where I ended up was a site that took cost into consideration.  So apparently this is not only a healthy meal and an easy meal to prepare, it's also very low cost per serving.  Yay! Oh yeah, and it tasted good.  :-) So the recipe is from a site called "budgetbytes" and the name of this recipe is: Roasted Cauliflower Salad with Lemon Tahini Dressing. The dressing is divine! Here's the link to the recipe The only alteration I made was that instead of parsley, I used a couple handfuls of an arugula/spring greens mix. If I assembled the salad for a photograph, this would look much nicer.  But I was in a hurry so I just mixed everything together in a bowl. I feel like this might also be good as the insides to a lettuce w...