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

Holy Guacamole! Mexican Alfredo Pasta!

So what do you do when you have a veggie basket full of avocados left over from Cinco de Mayo? Well first you pick out the survivors and then you make Mexican alfredo pasta!


Guacamole is delicious but sometimes you want that wonderful avocado flavor with a new twist.


This creamy dish is a good source of fiber, potassium, Vitamin E, B-vitamins and folic acid.

 What you'll need:

1 medium-large avocado

1/2 can coconut milk

1/2 package tofu

Juice from 3 limes

1/4 cup fresh cilantro

1/4 cup fresh basil

1/4 cup chopped green onions

1 can black beans

2 cloves of garlic

1 small red onion

1 small vadalia (or yellow) onion

Salt

Pepper

Garlic Powder

1 package noodles (we like the Garden Delight variety) 

Fresh salsa for topping

First, cut your avocado and remove the seed. 


If you're feeling ambitious poke some toothpicks into the seed and set it in a jar of water so it can sprout. Once sprouted, move it to a pot of soil and then eventually to the ground so it can grow into a beautiful avocado tree! We have three growing at our house right now!  


*It should also be noted that sometimes these seeds take a while. Some of ours have taken their sweet time of almost two months! Just fill the water as it evaporates and change it out if it gets icky. They will eventually root and sprout little green friends! Promise! Sometimes removing the outer dark colored shell helps expedite this process. 




Next, combine avocado, coconut milk, tofu, lime juice, cilantro, basil, and green onions into a food processor or blender with 1/2 tsp salt, pepper, and garlic powder. Blend until smooth and creamy.

Now, in a skillet sauté garlic with red and yellow onions and black beans. Season to taste.

Boil your noodles then combine avocado sauce with beans/onions and noodles. Mix well or layer.

Add fresh salsa or chopped green onions for garnish.

This creamy and delicious pasta dish will easily serve 4 people.

Gotta love avocados! 

With peace, love, and compassion-

The Two Vegan Ladies