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

What the Sprout?

So... sprouts! 


What are they? Why should you take the time to make them and why should you eat them? 


Well...
Sprouts are the living part that comes out of a bean/seed when it is soaked in water. 


They contain oxygen, healthy fats, fiber, and protein. They're also low in calories and high in vitamins B and C! 


You can buy some sprouted and living foods in grocery stores, but it's so easy, fun, and rewarding to sprout them yourself at home!


So let's get started with some lentils! This process will take about 3-4 days.


What you'll need:


A glass mason jar
Mesh fabric  
A rubber band (hair ties work too!)
Water
Green/brown lentils


This sort of feels like a science project already, doesn't it? We told you it was fun! 




Step 1:


1. Take the jar and fill it about 1/4 of the way with your lentils.


2. Fill your jar with 2-3 times as much water as you have of your lentils.


(Note: we suggest using filtered water for this step, like from a Brita pitcher, because your lentils are going to soak in it overnight. If you plan to eat them raw you're not going to want all the added stuff in tap water to end up in your sprouts.)


3. Put your mesh fabric over your jar and pull it taught, secure it with your rubber band.


                     4. Set in a shady/room temperature location.

                                                        5. Wait 8-12 hours to move on to step 2 instructions. 

Step 2: (8-12 hours later)
Look closely, you may have some small sprouts already!


1. Make sure 8-12 hours have elapsed. Don't wait more than 12 hours with them soaking or they could start to turn over saturated and icky! 


2. Drain the soaking water from the jar through your mesh lid. Get it all out.


3. Fill again with water and give a good swirl.


4. Drain all water from the jar.


5. Repeat the rinse/drain process until your water runs clear.


6. Make sure all water has drained from your jar and then set back in shady room temperature location. 



Step 3: (8-12 hours later)
Your sprouts should be pretty easy to see now! 


Repeat all steps from Step 2. Rinse, rinse, rinse and make sure all the water is drained from the jar. 


















Step 4: (8-12 hours later)
Your sprouts may be just about ready to go. 

If jar is full and the sprouts have a little green on the end, then go no further. If not, continue the rinse/drain process until your sprouts look ready.

Sometimes it takes a little longer, not to worry! Just keep rinsing and draining. 

When they are finished give them a last rinse/drain and then either take off your mesh cover and add a real jar lid or put them into a tupperware container and place in the refrigerator. 

You can do so much with these little guys! And it's a good thing, because you're going to have a lot of them! We suggest eating them raw on salads and sandwiches or cooking them in a stir-fry. 

Our favorite sprout dish:

A hummus, tomato paste, lettuce, tomato, and sprout sandwich!

Yummy!

Enjoy your new sprouty friends and eat them often, for they are delicious and good for you!




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