Crunchy Cold Slaw

What a nice way to add crunch to any salad , side entree or added in a wrap. Healthy, creamy and crunchy all in one bite!

Ingredients:

• 3/4 cup vegan or regular mayo ( may adjust to preference )

• 3 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 1 tbsp maple syrup

• ¾ teaspoon celery seed

• ¼ teaspoon salt

• 8 cups shredded cabbage( I like both red and green)

• 2 medium carrots, peeled into thin strips

• 3 scallions, chopped

• Freshly ground black pepper

• Sliced almonds (optional)

Instructions:

• Whisk up the dressing In a medium bowl .Mayo, apple cider vinegar, mustard, maple syrup, celery seed, salt, and a bit of pepper.

• In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat. Season to taste with more salt and pepper as desired and add almond slices.

• Store in the fridge in a sealed container.

Roasted Chickpeas

Crunchy, salty, and oh so yummy! Chickpeas, are inexpensive, readily available in your local supermarket, and packed with fiber, protein, folate and iron.. When roasted, chickpeas become crunchy, almost like a nut. They are great as a snack or sprinkled on salads in place of croutons. The key to this recipe is to keep stirring the chickpeas as they cook, and checking often to make sure they are golden brown, but not too done. You want them crispy!

• Prep Time: 5 minutes

• Cook Time: 20-30 minutes

• Yield: 2-3 servings

Ingredients

• 1 15 oz. can chickpeas

• 1 Tbsp. olive oil

• kosher salt or sea salt, or garlic salt

• Paprika, cayenne, or curry powder ( optional)

To Prepare

• Preheat oven to 425 degrees F

• Toss chickpeas with olive oil and kosher salt.

• Spread out in an even layer on a heavy baking sheet lined with parchment paper

• Roast 20-30 minutes.

• Take out of oven and sprinkle with your spices

• Store at room temperature lightly covered but best when just cooked

Note: For best results, watch the chickpeas carefully. There is a perfect point when the chickpeas become crunchy and golden, almost like nuts. Roast them too long, and they get too hard. Too short, and they taste too soft.

Makes 3-4 servings.

Shiitake and greens

Shiitake mushrooms are a powerful source of nutrients and even contain many of the same amino acids as meat. Try adding them for an extra burst of vitamin B5 and copper. The Greens and the mushrooms are a win win combo!

Ingredients

• ½ pound shiitake mushrooms

• 1 tablespoon olive oil

• 1-2 cloves crushed garlic

• 1 bunch kale, chopped or collards, spinach or a mix

• pinch of salt

Instructions

1. Warm oil in a pan over medium heat with minced garlic until aromas of garlic are released about 2-3 minutes.

2. Add chopped shiitake mushrooms, stir-fry for 5 minutes.

3. Add chopped kale ( or greens) stir-fry for a couple of minutes.

4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.

5. Add a drizzle of sesame oil and a sprinkle of toasted sesame seeds for an Asian flare