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A great lunch. Whole sprouted grain bread with a thin layer of vegan mayo and fresh arugula and baby spinach atop vegan chik’n salad spiked with cranberries and slivered almonds. Slightly sweet from the cranberries and crunchy from the celery, onions and almonds. On the side, An Asian Noodle Salad made from gluten free Udon Asian buckwheat noodles, broccoli slaw, shredded carrots, shredded cucumbers, chopped pea shoots, slivered snap peas, very thin slices of red onion and green onion, and a dressing made from rice vinegar, peanut butter, sesame oil, and Mirin (sweet Asian wine), and a sprinkle of toasted sesame seeds.
This is nutritional lunch heaven!
Vegan Chik'n Salad up close!
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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