Roasted Cauliflower and Black Bean Tacos (Vegan)

This recipe is absolutely delicious and enjoyed even by those who are not vegan. It was really intimidating the first time I made it, but it got easier every time and now it just seems like second nature. Don't decide it's too much trouble, because it really isn't, and it's so worth it!

Prepare the ROASTED CAULIFLOWER as follows:

1 large head cauliflower, chopped into large bite-size pieces

4 medium garlic cloves, minced

1 tsp. each of ground cumin, kosher salt, and paprika

1/2 tsp. each of crushed red pepper flakes, cracked black pepper, ground turmeric

2-3 Tbsp. olive oil (I use tahini instead)

1) Preheat oven to 450 degrees.

2) Combine the spices.

3) Toss the cauliflower in the tahini to lightly coat, then sprinkle with spices and stir to coat evenly.

4) Line baking sheet with parchment paper, then place cauliflower in a single layer on the sheet. Roast for 20-30 minutes to desired tenderness and browning. "Stir" at least once by lifting the parchment paper and moving the cauliflower around during cooking.

As the cauliflower cooks, prepare the BLACK BEANS as follows:

1 medium onion, halved and sliced into half moons

2-3 cans black beans, drained but reserve 1/2 C. of the liquid

1/2 tsp. each of chili powder and sea salt

1/4 tsp. black pepper

1) In a medium skillet or saucepan, saute the onion in a tiny bit of water and SPG until it is translucent, about 3-4 minutes. 

2) Add the beans, reserved liquid, and spices.

3) Turn the heat to medium and  cook for 10-15 minutes, stirring often.

4) Toward the end of cooking, when most of the liquid has cooked out, coarsely chop the beans and onions with a pastry cutter or potato masher.

5) Taste and season with additional salt and pepper, if needed.

As the beans are cooking, make the CUMIN LIME CREMA as follows:

1 medium garlic clove, minced

1/4 C. fresh lime juice (2 limes)

3 Tbsp. tahini (I just pour it out of the jar and don't measure)

1 Tbsp. Mexican hot sauce (like Cholula)

1/2 tsp. ground cumin

1/4 tsp. sea salt

In a small bowl, stir together all ingredients until evenly combined and thickened. Add 1/2 Tbsp. water as needed to achieve a creamy consistency.

TO SERVE:

Heat corn tortillas (or we like Trader Joe's almond flour tortillas better) over a griddle. Top with a generous portion of beans and cauliflower, then top with crema and other desired toppings (diced avocados, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly sliced radishes)

Original recipe, from Ali at Gimme Some Oven, appears here.

Lentil Ragout with Zoodles (Vegan)

2 carrots, chopped

3 celery sticks, diced

4 garlic cloves, chopped

2 onions, finely chopped

1 small pkg fresh "forest blend" mushrooms, diced

1 package red lentils (500 g)

1 pack passata* (strained tomatoes) (500 g) 

1 liter vegetable broth

1 tsp. dried oregano

2 Tbsp. balsamic vinegar

salt and pepper to taste

1-2 large zucchini, spiraled into "zoodles" 

(or spaghetti squash, halved, baked and pulled into "squoodles")

*If you have trouble finding passata, you can order it online through Amazon or you can use 2 cans whole tomatoes, pressed through the food mill (using all the pressed solids and the liquid), which is a real pain. They have passata in jars or boxes at my local Fresh Market.

1) If you don't have passata, press the whole canned tomatoes through a food mill and reserve all pressed solids and liquid.

2) Sauté the carrots, celery, onion, and garlic in a large Dutch oven, stirring constantly and adding a little water to prevent sticking, until they have just begun to soften. (No need for oil.) Add mushrooms and cook for 2 mins more.

3) Stir in the lentils, passata*, broth, oregano, and vinegar. Cover and simmer for 30 minutes, stirring occasionally. (Be sure it doesn't stick to the bottom of the pan! Add a little water or broth if this seems to be a problem.)

4) Spiralize the zucchini into "noodles," then add them to a separate skillet with a little water and SPG and stir-fry briefly (without oil) to soften and warm through.

5) Top zoodles with a generous serving of ragout and enjoy! (This makes a lot of sauce, but it is good leftover, and it freezes well. The zoodles are best prepared fresh.)

NOTE: We do not enjoy this sauce over gluten-free pasta (it seems rather tasteless, and kind of pasty, that way) but it is delicious over the zoodles.

The original recipe, from BBC Good Food, appears here.

Rachel's Two Song Soup* (Vegan)

This is a vegan broth for nourishing, gentle nutrition, particularly as you're breaking an extended water fast of a week or more.

My "fasting coach" (my experienced friend Rachel, who is so patient and gracious!) makes this broth to break her own lengthy water fasts. (And just to eat, too, I’m sure. It’s yummy!) These are the first "solids" you eat after a couple of days of only liquid nutrition when you're gently coming off of a lengthy fast. (Details about that whole process are for another post, as is the story of my friend Rachel, whose rheumatoid arthritis went from <wheel-chair bound & can't do stairs> to completely pain-free over the course of three years. Amazing!)

Only use organic ingredients, and add every ingredient even if you think you don't like it!

fresh parsley, sage, rosemary, and thyme* (put in herb bag)

bay leaves (3 whole)

garlic (1 bulb, crush cloves)

onions* (2)

carrots (5-6, plus some whole baby carrots))

parsnips (5-6)

celery (5-6 ribs)

celery root (1 whole)

leeks* (1 huge or more)

fresh greens (sweet leaves: chopped romaine, sweet baby lettuces, baby spinach—equivalent of 2 small boxes)

nutritional yeast (1/2 cup)

kombu (laminaria japonica seaweed, 2 sheets)

(Emerald Cove is a good brand for organic seaweed.)

dried mushrooms (1 bag, "forest blend" or "wild mix"—porcini, chantrelle, etc.)

strained Seitenbacher broth (brew 1/2 cup powder into broth, then strain)

Celtic sea salt (1-2 Tbsp)

Roughly chop vegetables, but into smaller chunks, not huge. Fill stock pot full (they cook way down, and it freezes well) and then fill to top level of pressed-down veggies with water/broth. Bring to a boil, then hard simmer for 45 minutes. You want the veggies tender but not disintegrating.

*Two Song Soup seemed to have a much nicer ring to us than "Rachel's Vegan Broth for Nourishing, Gentle Nutrition After a Long Fast"!😂

”Eating leeks and onions by the Nile” from "So You Wanna Go Back to Egypt” by Keith Green

“Parsley, sage, rosemary, and thyme” from “Scarborough Fair” by Simon & Garfunkel

NOTE: I will make a huge batch of this and we eat it the first night as a soup meal. Then I dice all the veggies small and freeze them in jars with the broth, to be a "soup starter" for any kind of vegan soup I'm making in the future.

Gluten-Free Javanese Chick-un Sauce (Vegan)

This is a transcription of that obnoxious BuzzFeed video on Facebook, which I can't save a link to so I can't put it here or on Pinterest or anything. It's as irritating as that song they play while showing you how to make this!

1. Peel and chop 2 yellow potatoes.
2. Boil for 2 minutes.
3. Peel and chop a carrot.
4. Add to the boil.
5. Boil for 5 minutes.
6. Add 1/4 of an onion, chopped.
7. Boil 7 more minutes or until soft.
8. Drain. Save the water!
9. In a separate pot, cook the pasta.
10. In a blender, blend: 1/2 C. cashews, 1 1/2 C. of the veggie boiling water, the veggies.
11. Add 1 tsp. each of garlic powder, onion powder, salt.
12. Pour over cooked noodles.
13. Sprinkle with paprika and serve.

NOTE: This is terrible if you're going for gluten- and dairy-free "macaroni and cheese"—and it is rather dull and bland even just as a creamy pasta (this is better, if that's what you're going for)—but it IS great, properly seasoned, as a gluten-free version of Javanese Chicken.

I totally swiped the photo from this totally different recipe, on the VeganYumminess blog.

Spicy Beans (Vegan)

Canned beans, any combination: black, kidney, garbanzo, pinto, etc.
Chopped onion and celery
APB w/extra paprika, celery salt, and cumin
Herdez brand salsa verde

Cook together and serve over rice. Garnish with diced Vidalia onion and chopped cucumber and celery, for cool crunch.

NOTE: Leftovers make a nice topping for nachos!

Black Beans with Cilantro-Lime Rice (Vegan)

For the beans:
Black beans (canned, or soaked and cooked with a bit of salt until tender)
Vegetable broth (a little, just to make a bit of a sauce)
Onion, chopped fine
Celery, chopped fine
APB and celery salt, to taste

Combine all ingredients in a large saucepan and simmer until beans are very soft but still whole, and onion and celery are tender.

For the rice:
Brown rice (or other whole-grain rice of choice)
Juice from 1 lime
1 bunch cilantro, with leaves and small stems chopped fine (remove excess stem before dicing)

Cook rice as usual—we use a rice cooker to keep grains individual—then drizzle in the lime juice and incorporate the cilantro.

NOTE: The beans have been prepared according to what we can have on the Elimination Diet. (They are delicious prepared with a splash of vinegar and some chopped tomatoes, diced peppers, garlic, and black pepper, when you can have it!)

If you're not vegan, this is delicious as a side dish with grilled tuna.

Mashed Pocaulies (Vegan)

This is our answer to mashed potatoes while on the Elimination Diet. Mashed potatoes need butter and milk to be creamy and yummy, in my opinion, and we can have neither right now. The cauliflower mixed in makes them less pasty and more smooth. Even if you don't like cauliflower, it will not bother you in this dish.

5 lbs. red potatoes (more or less)
1 head cauliflower
2 Tbsp. ghee or tahini (according to vegan convictions)

Salt

White pepper

1) Bring two pots of water to boil, salted.

2) In the meantime, scrub and quarter red potatoes. Set aside.

3) Wash cauliflower head, cut into several medium "florettes," and set aside.

4) When water is boiling, place potatoes into one pot of boiling, salted water, and place the cauliflower into the other. Cook until tender.

5) Drain potatoes, reserving some of the starchy cooking liquid in a measuring cup for thinning. Coarsely mash the potatoes with the ghee or tahini, using a potato masher, to desired consistency.

6) Drain cauliflower and process in Cuisinart until smooth.

7) Combine the potatoes and cauliflower. Thin with reserved starchy water, if necessary. Season with salt and white pepper.

8) Serve up into a large bowl.

Iivo's Salmon Marinade (without soy or vinegars)

The following appeared in a text from iivo.

Today I marinated a salmon in:
olive oil
lemon juice
ginger
garlic
our all purpose seasoning blend (APB) 
a dash of honey 

and then broiled them.  Here they are.

Joshua's Super Easy Hummus (Vegan)

My friend Cheri's son, Joshua, modified her recipe to suit what we can have on this elimination diet. It was delicious!

1 15-oz. can garbanzo beans, drained and liquid reserved
1 small lime, juiced
1/4 C. tahini
1 Tbsp. olive oil (opt.)
1 tsp. sesame oil, or to taste (opt.)
1 tsp. fresh garlic (opt.)
1/2 tsp. salt (or celery salt, or onion salt)
1 tsp. APB

Blend all ingredients in food processor until smooth. Stream reserved bean liquid into the mixture until desired consistency is achieved.

NOTE: The full flavor of the APB will not permeate this mixture until it has been combined for several hours. Be careful not to add too much or it will be way too spicy in the end.

Crock Pot Mexican Burrito Bowls (Can Be Vegan)

Cooking the beans:
1 pound black beans, picked clean and soaked overnight
1 onion, finely chopped
2 ribs celery, finely chopped
3 bay leaves
5-6 C. water or broth (more if want soupy beans; less if want drier beans)

1) Place soaked black beans into Crock Pot with above ingredients. Cook on high for 3 hours or until tender.

2) 30 minutes before end of cooking time, add 1 Tbsp. salt.

3) Remove cooked beans and cooking liquid from Crock Pot and reserve for later use.
NOTE: You can also use canned black beans and start as indicated below.

Cooking the other stuff:

Chicken breasts and/or thighs, chunked (opt., omit if vegan)
2 15-oz. can petite diced tomatoes
2 C. brown rice (brown rice holds up better than white rice when cooked in this way)
2-2.5 C. veggie stock, divided
1-2 fresh jalapeños, finely diced (optional, to taste)
1 heaping Tbsp. APB
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. paprika
1 tsp. celery salt
1 tsp. salt
2 C. frozen corn 
2 C. chopped zucchini 
2 C. chopped sweet pepper
1/2 bunch fresh cilantro, chopped 

1) Combine the chicken (if using), tomatoes, and spices listed above in the Crock Pot. Add enough stock to be sure the chicken is covered (about 1/2 C.).

2) Cover Crock Pot and cook mixture on low 3 hours, or on high for 1 hour.

3) Remove the lid and add the rice and another 1/2-1 C. broth, along with any of the optional ingredients you want to include.

4) Replace the lid and continue to cook on low for another 3-4 hours, or on high for 1-2 hours.

5) At the start of  the last hour of cooking, stir in the black beans, mixing everything well to ensure even cooking of the rice. Add more liquid if needed. Check the seasonings and augment as necessary.

6) Check and stir periodically during the last hour of cooking. It is done when the rice is tender.

NOTE: If you want it soupy, leave any excess liquid in--and even add some of the cooking rice from the beans, if desired. If you want it drier, leave the lid off once the rice is done to allow the liquid to cook off.

7) Garnish as desired. Chopped green onion, chopped tomatoes or salsa, avocado or guacamole are all yummy. Cheese and sour cream if not making vegan.

This recipe is heavily modified from an original that appeared on the kitchn.com.

Mustard Chicken with Nut Cream

chicken breasts, cut into strips
ghee, for cooking
APB
Nut Cream

1) Melt ghee into a heavy-duty metal skillet that is NOT non-stick. Place chicken strips into hot ghee and begin cooking over medium-high heat. Move often at first to prevent sticking.

2) Sprinkle chicken with APB and dried mustard. Cook until it looks as if chicken is cooked through halfway from the bottom.

3) Turn strips over and re-season.

4) Cook until chicken is done inside and nicely golden brown on both sides.

5) Remove chicken strips to separate container and add hot water to skillet to loosen drippings from the cooking chicken in the ghee. Scrape with a metal spatula if necessary.

6) Stir more mustard and APB into this liquid, seasoning to taste, then stir in nut cream to thicken and make "creamy."

7) Return chicken to sauce and serve with rice and Spicy Beans.

Nut Cream (Vegan)

1) Blanch 1 C. nuts, any variety, in water. (Bring to a boil and boil lightly for a few minutes.) We prefer cashews, but almonds and walnuts are delicious as well.

2) Place nuts and 1 C. blanching water in Vitamix or food processor.

3) Start on low and move quickly to high. Process on high until creamy.

SWEET: Add a few dates at time of processing.

SAVORY: Add tahini and Seitenbacher broth powder at time of processing.

I have used this as a protein rich addition to smoothies and as a way to make cooking sauces seems creamy without dairy. (Hooray!) It is especially delicious in our morning porridge bowls, with fresh fruit and nuts or dried fruit.

Orange Pork Chops

1-2 pounds boneless pork chops, cut into halves or thirds
1 Tbsp. olive oil
2/3 C. orange juice
1/4 C. tamari sauce (gluten-free soy sauce)
1 1/2 Tbsp. white sugar
Water and cornstarch to thicken, if you're able to have it.

1) Heat oil in a large, heavy skillet over medium heat.

2) Cook pork chops until evenly brown on both sides. Remove from skillet and set aside.

3) Pour in orange juice, tamari sauce, and sugar. Scrape the bottom of the pan and cook gently for 2 minutes or so.

4) Season with APB to taste.

5) If you can have corn, you can thicken the sauce at this point with a mix of 1/4 C. water and 1 Tbsp. cornstarch, stirred into the hot liquid.

NOTE: We can't have corn on our elimination diet, so instead of thickening with cornstarch I added a tad of Nut Cream to the sauce to thicken it and make it seem "creamy."

This recipe is modified from the original, which appeared on allrecipes.com.

Everything-Free Waffles (Vegan)

Again, these are not everything-free, but they're free of enough things that are usually in waffles that I'm surprised they work and are delicious... but they are! We were all pretty happy to eat these this morning, as we've had nothing this delicious for breakfast since starting the Elimination Diet!
2 1/2 C. non-dairy milk (almond, soy, rice will all work)
2 tsp. lime juice (white or cider vinegar would be better)
1/3 C. olive oil
1/3 C. liquid sweetener (maple syrup, agave nectar, honey)
1 Tbsp. ground flax seeds, soaked in a bit of boiling water to make semi-gelatinous (optional)
1 egg white (optional--omit if vegan)
1 tsp. vanilla (optional)
2 C. gluten-free flour blend
1 1/2 tsp. baking powder
pinch of salt
3/4 C. gluten-free oats (optional)

1) Combine milk and lime juice and set aside.

2) In the meantime, combine all dry ingredients except oats in a large mixing bowl and sift together well. Stir in the oats after other dry ingredients are blended well.

3)  Add semi-gelatinous flax (if using) to soured milk mixture. Add other liquid ingredients to the milk mixture and whisk to combine.

4) Add wet ingredients to dry ingredients and mix gently just until combined.

5) Let batter rest while waffle iron preheats.

NOTE: Our Belgian waffle maker cooks these deliciously crispy but splits them down the middle every time. (The two halves of the waffle each stick to the sides of the waffle maker when you open it after cooking. Since we like them this way--crispy on one side and soft on the other, plus you're only eating half a waffle at a time but it feels like a whole one!-- we cook them in that instead of a regular waffle iron. Cook yours according to your equipment and preferences. (The almost-burned-looking waffle on the bottom of the pile in the picture below didn't split, but you have to cook them so long to get them not to split that they're too crispy and brown in the end. We just let it split them and enjoy them crispy-soft. With fruit on top, pictured above, is my favorite!)

If you prefer them to look and feel traditional, just stack the two halves together and serve. Yum!

NOTE: We have discovered that the best combination for getting them not to stick badly to the waffle iron involves omitting the optional flax, oats, and egg--and using homemade quick soy milk and maple syrup as the liquids.

Healthy Citrus "Soda" (Vegan)

Another entry for the "when you're desperate" category with our elimination diet...

A while ago I mostly gave up soda, full of sugar and chemicals if you drink the real stuff, and full of poisonous artificial sweeteners if you drink the diet ones. 

At that point, we came up with what we call "Lemon Drink," which is basically just a cup of crushed ice with Pellegrino sparkling water, juice of half a lemon, and stevia to taste. It isn't a lemon-lime soda, that's for sure, but it'll do in a pinch, and there's nothing bad for you in there!

For a further twist on that lemon drink: When you eat half a grapefruit, use a grapefruit spoon and leave a good bit of the juice behind, then squeeze the grapefruit of all of that juice, add it to your Pellegrino and crushed ice, and proceed as with "Lemon Drink." Yum! Fake Fresca!

Arugula and Baby Kale Salad with Apricots (Vegan)

Fresh lime juice
Baby kale greens (a few handfuls)
Baby arugula greens (a few handfuls)
Napa cabbage (3-4 leaves, coarsely chopped)
Spinach (on the side, as not all of us can have it)
Cucumber, diced
Fresh apricots, diced
Sweet Vidalia onion, diced
Celery, diced
Edamame, cooked al dente and cooled
Pecans, roasted and coarsely hand broken
Goat cheese, crumbled (opt., omit if vegan)

For the dressing, whip in the Vitamix:

Blueberries or raspberries (2-3 handfuls)

Tahini (spoonful or so)

Hummus (spoonful or so)
APB
Celery Salt
Celery Seed

1) To soften the baby kale (and especially if you use any regular kale), toss and massage with the lime juice and allow to sit for several minutes.

2) In the meantime, chop and prepare the remaining ingredients and combine the dressing ingredients.

3) Just before serving, add the other greens to the kale and toss with the dressing mix to distribute. Add the other ingredients and toss lightly until just combined.

NOTE: The color of the apricots is important to make this salad not just "green and brown," like the rest of the meal, since we can't have peppers (or tomatoes or carrots or anything else colorful except radishes) right now.

Desperation Cake (Vegan)

This dessert came about during our Elimination Diet, when I was desperate for something sweet and dessert-like. If you're desperate, it's not half bad. And the best part is that it takes less than five minutes to make! (I blame my sister-in-law for this newfound temptation!)

My husband and daughter tested sensitive to yeast and are therefore having to avoid all sugar. (The only sweetener they can have is organic stevia powder.) We'll file this away in the "what they don't know won't hurt them" category until I can experiment and see if I can get it to work with stevia.)

Combine in a large, microwave-safe coffee mug:
1 Tbsp. light olive oil (melted butter or coconut oil would be better, but alas...)
3 Tbsp. non-dairy milk (I used soy, but rice or almond would work fine, too.)
1/2 tsp. pure vanilla extract
1/4 tsp. baking powder (whisk it in)
pinch of salt

Add to the mug and stir well to combine:

4 Tbsp. (1/4 C.+) gluten-free flour blend (measure slightly heaping)
2 Tbsp. (1/8 C.) sugar (1 standard coffee scoop)

Procedure:
1) Combine as indicated above and cook in the microwave for around 1 minute (give or take) on high power.

2) Scoop out and top with chopped, sugared strawberries or Coconut Whipped Cream (Vegan), if you are allowed to have coconut.

NOTE: We tried substituting stevia for the sugar, and the result is a low-rise, rubbery version of this cake. My family members who are having to give up sugar still found it appealing, but it's definitely weird and not recommended if you can have regular sugar.

This original recipe appeared on freerangecookies.com, along with several other varieties. 

Pan-Seared Steak in the Oven

Cuts of steak, approximately 1 pound each  at 1-1/2 inches thick (sirloin, ribeye)
1 Tbsp. olive oil per steak
2 tsp. APB per steak (in lieu of just salt and pepper, for more zing), or to taste

1) Let the steak(s) come to room temperature. Blot the steak(s) dry with paper towels or a rag.

2) Heat cast iron skillet(s) 6-8 inches under the broiler for 20 minutes.

3) Meanwhile, prepare the oil and spices.

4) Brush the steak(s) generously all over with oil and then sprinkle with spice mixture. Pat it into the meat so that it sticks.

5) Turn on a stove burner to high heat.

6) Very carefully transfer the hot skillet from the stove to the burner and drizzle a tad of olive oil in the pan.

7) Place the steak(s) in the pan using long, sturdy kitchen tongs. It should sizzle immediately.

8) Cook the steak(s) for 30 seconds on one side, flip it over, then cook for an additional 30 seconds on the other side.

9) Transfer the skillet(s) with the steak(s) back to the oven.

10) Cook the steak(s) in the oven under the broiler for 2 minutes per side. (Open the oven and carefully flip the steak, using the long tongs. If you need to bring the pan(s) out to flip the steak(s) cook a little longer than 2 minutes per side.) This will result in medium rare steaks. If you prefer medium, add 2 minutes to the oven time.

11) Remove the steak(s) from the oven and pan(s) and put it on a large cutting board. Cover it with aluminum foil and let rest for about 5 minutes.

12) Slice the steak(s) against the grain and fan slices out on a plate to serve. Serve immediately.

This original recipe appeared on thekitchn.com

NOTE: This recipe works beautifully for marinated tuna steaks as well, but you should only cook them under the broiler for 1 minute per side.

Crispy Potato Waffles (Vegan)

The recipe as written makes 8+ large potato waffles.

40 oz. (2 Trader Joe's bags) frozen shredded potatoes (hash browns), mostly thawed
Olive oil
SPG (or APB and sea salt), to taste
1 1/2 tsp. baking powder
1 tsp. baking soda

1) Dump potatoes into a large bowl and spread out. Let sit at room temperature until mostly thawed.

2) Preheat waffle iron. Spray or brush with olive oil.

3) Combine dry spices with other dry ingredients. Mix thoroughly.

4) Place slightly thawed, shredded potatoes (hash browns) into a large mixing bowl and drizzle lightly with olive oil. Stir well to coat potatoes with oil. (I use my hands.)

5) Sprinkle dry mixture over potato mixture, stirring well as you go, to incorporate evenly.

6) Place large handful or two of potato mixture on prepared waffle iron and cook as you would regular waffles. Cover completely but don't make too thick if you want them crunchy.

7) Cook them until very brown and crunchy. It will take awhile.

8) Keep warm in oven until ready to serve.

NOTE:  You can use regular potatoes instead of frozen hash browns if you prefer. Just shred the potatoes and place them in a bowl. Cover with cold water and soak for 2-3 minutes. Drain and rinse to remove starch, then squeeze water out of potatoes by hand or by rolling in a clean flour sack dish towel, twisting gently to wring water out. Proceed with step 4, above.

Asian Pasta (Vegan)

Salad:
1 pound thin spaghetti rice noodles, cooked al dente
1/4 C. sesame oil
3 C. mung bean sprouts
1/2 bunch cilantro, chopped
3 green onions, chopped with heads and stems
1 C. celery, diced
2 C. frozen, shelled edamame, cooked al dente (doesn't take long)
3/4 C. toasted nuts (whatever kind you prefer or can have)

1) Combine the above ingredients.

2) Toss with Spicy Asian Ginger Sauce.

3) Serve warm or cold.