Vegan MoFo! Day Three: Mango Cabbage Salad (Raw!)

Well it's day 3 of the Vegan Month of Food and we dare say we are starting to get the hang of this blogging everyday thing!

This dish doesn't take too long to make and unlike most of our recipes it doesn't require a pan, oven, or heated cooking mechanism of any kind.

That's right, get ready for an entirely raw entry in the Two Vegan Ladies recipe book!

Perhaps you're finding yourself craving something crunchy, fresh, chilled, and delicious? Or could it be that the regular dreary salads of lettuce, tomatoes, and cucumbers just aren't doing it for you anymore? Or maybe you've been invited to an impromptu raw meetup or potluck and need to throw something together? Whatever the case- we have you covered!

You will need:
1 small head of green cabbage (or part of a large cabbage)
2 large carrots
1 small red onion
4 radishes
1 avocado
1 mango
sea salt
black pepper
olive oil (optional for those going oil free!)

What to do:

First, chop about 3 cups of green cabbage into medium thin pieces and place in large bowl.

Next, using a vegetable peeler, remove outer skin from carrots and then continue to peel and add shreds directly into bowl. You may end up with the inner portions of the carrots at a point where they are too small to peel. No worries! Stick them in the side of your salad bowl as garnish like we did!

See look at that...it almost looks like you meant to do it!

Now, chop your small red onion into thin half rings as the next layer.

Wash and chop each radish in to 6-8 pieces, add to bowl.

Slice avocado and mango into cubes then add to top.

Lastly, drizzle light olive oil and sprinkle sea salt and black pepper on top.

This salad is really great with or without the oil and does not require any additional dressing. We really enjoy this recipe because the resulting salad is crisp, refreshing, and slightly out of the ordinary.

We served ours on the side with our tofu green curry and the sweet blend of the salad really balanced out the spiciness of the curry.

Don't be fooled though, this mango cabbage salad can stand all on its own as a meal. It is quite filling!

We have lots more recipes and special posts planned!

Until tomorrow MoFoers!

With peace, love, and compassion-
The Two Vegan Ladies

Mango Pancakes

There's nothing like a nice fluffy animal-product free pancake made with love and eaten while watching cartoons on a lazy weekend morning. And adding fruit to your pancakes makes them that much better!


There's the typical fruits- blueberries, bananas... but what about something a little more exotic? A little more refreshing? How about mangoes?


It may sound strange but when it comes to adding fruit to pancakes nothing is quite as delicious or unique as mangoes. 


Making vegan pancakes is easy and including the mango is just a few more small steps!


You will need: 


1 ripe mango
1 cup flour (whichever kind you prefer) 
1 tablespoon organic sugar 
2 tablespoons baking powder 
1/8 teaspoon salt 
1 cup almond milk 
2 tablespoons oil


First chop your mango around the pit and remove the peel. We like to use the method where you cut 4 sections and then carve a lined pattern into the mango section, turn inside out and slice off squares.

Once you have all your mango diced, place into a small bowl and set to the side. 
















Then combine all dry ingredients- flour, sugar, baking powder, and salt in a medium to large bowl. Stir well.


Now add in wet ingredients- almond milk and oil and continue to stir until smooth.


Once all the lumps are out add in half of the mango pieces from the bowl and throughly mix in.


Heat a non-stick pan to medium heat. Once heated, spoon out batter to desired pancake size. Flip when pancakes begin to bubble.

Continue to cook on opposite side until golden brown or slightly darker depending on preference.

Once batter is gone stack pancakes in individual stacks and top with mango from bowl. Should serve 3-4 people. 

These are great just the way they are but they are also great served with maple syrup!

Now, put on some cartoons and enjoy!

With peace, love, and compassion-

The Two Vegan Ladies

Mango Salsa

This past weekend was a great time for some spring cleaning. We organized a lot of things in the house and got some much needed gardening done. When we did have time to take a break from the reorganization and composting effort we went inside and made a quick and refreshing snack.

Mango salsa is so easy to make, especially when you have a food processor. Sometimes it can be difficult if you like your salsa a little on the chunky side like we do because a food processor is like a little adorable beast who's first instinct is to puree everything you feed it. Sometimes that can be nice, but if you're like us and want to keep some texture to your fruits and vegetables, but don't feel like chopping all day, then you need to take some extra steps.

You will need:

1 fresh mango

1/2 fresh plum tomato (optional)

1/2 fresh red onion

1/2 fresh red bell pepper

1/2 fresh green bell pepper

3 tbsp fresh cilantro

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cumin

1 teaspoon lime juice

1 teaspoon lemon juice

De-seed and then chop all your fruits and veggies into large chunks.

This is the important part- if you want your salsa chunky put each item in the food processor seperately. As in, put in your mango, process to desired size, and set aside. Then do your tomato and so on. You can put them in all together but it will come out a lot thinner. 

Next, mix them all together in a large bowl and add your salt, pepper, and cumin along with your lime and lemon juice. Fresh from the fruit is best here but the pre-bottled stuff will work.

We suggest serving it with chips as a snack or as a topping with tacos or fried tofu.

 Easy and delicious! 

With peace, love, and compassion-

The Two Vegan Ladies