What you’ll need:
- Garbanzo Beans/Chickpeas – Drained and Mashed (15 oz can)
- Fresh Garlic – Pressed (1 clove)
- Green Onion – Minced (1/4 cup)
- Dill Pickles – Minced (2)
- Celery – Minced (2 stalks)
- Vegan Mayo (2 tbs.)
- Vegan Mustard (1 tbs.)
- Pepper and Sea Salt (to taste)
Fold all ingredients together. Adjust mustard and mayo, according to taste and texture.
Refrigerate unused portion.
Substitute: If you don’t like vegan mayo or mustard, mash an avocado with the garbanzo beans.
Note: This spread can be used in sandwiches, as a base for potato salad, or as a topper for celery sticks and toastinis.
What you’ll need:
- Cooked Rice (6 cups)
- Extra Virgin Olive Oil (3 tbs.)
- Sesame Oil (3 tbs.)
- Yellow Onion – Chopped (1)
- Fresh Garlic Cloves – Chopped or Pressed (4)
- Red Bell Peppers (2)
- Snap/Snow Peas (6 oz)
- Broccoli Florets (6-8 cups)
- Fresh Ginger – Grated (1 tbs.)
- Soy Sauce (3/4 – 1 cup)
- Rice Vinegar (1/4 cup)
Cut bell peppers, snap peas, and broccoli into bite-sized pieces. Heat oils in a large pot over medium-low. Add chopped onions and garlic. Cook until onions are soft. Stir in veggies, ginger, soy sauce, and rice vinegar. Gradually add rice and stir until mixed.
Refrigerate unused portion. Leftovers can be enjoyed all week.
Note: There are many veggie combos that will work in this dish. Pick the ones you like.
Vegan Author, Music Enthusiast, Vegan Novel, Katy’s Song
