Ta da!!!! Today’s slaw is so delicious and can be used in so many different ways!
I recently connected with one of my close friends and she has decided to give the plant based route a try. She has converted to vegetarianism for about 9 months now and after watching “vegucated” on netflix, she was ready to take the next step with veganism.
I was so excited! I never pressure anyone to do veganism becauase I don’t appreciate being pressured to eat meat. But when someone decides to join veganism…. I am so guilty of jumping up and saying yippee!
So I instantly started to create plans to help make her transition easier!
What does this mean? Well the first few days/weeks you transfer to fully plant based, for some people, it is difficult. If you don’t eat the rights meals, not plan ahead, or what have you, you get stressed out and sometimes binge.
Not to mention that most dairy products, junk food, and processed foods do carry additives that your brain craves and feels the need to satiate the hunger. When in reality its just the additives it was used to sensing when taking in these products.
So anyways, getting off topic as always, I am trying to experiment with meals that last a while and you can pack for work or pre-make the Sunday of.
Back to this awesome possum slaw (it made the cut to in my experiment fyi, super easy to pack up for lunch), the slaw itself is broccoli slaw instead of cabbage slaw. Both will do though. Something that is new is that I added quinoa. An ancient grain commonly know from the Inca civilization dating back five thousand years ago. Ya know, just right around the corner:)
Anyway, quinoa contains more high quality protein than any other grain, its gluten free, easy to digest, and quick to prepare. Even quicker if you have a rice cooker! Love my rice cooker!
So yeah, this recipe is amazing. I really liked the fact that I added quinoa to it because I really think it give the slaw substance and a base to it. I felt full for a really long time afterwards and its addictive in itself because its so yummy and healthy!
- 1 bag of broccoli slaw
- ½ red onion
- ½ cup of uncooked quinoa
- ¼ cup of crushed almonds
- 1 tablespoon of sunflower seeds
- 2 cloves of garlic
- ½ teaspoon of dill weed
- ½ teaspoon of celery seed
- 1 tablespoon of raw sugar
- 2 tablespoons of apple cider vinegar
- 2 tablesoons of olive oil
- s&p to taste
- Rinse quinoa and place a pot of water to boil. Put all other ingredients into a mixing bowl. Mix together thoroughly. Place towel over mixing bowl and let sit in fridge to let flavors marinade. Water should be at a boil and cook quinoa according to instructions labeled on box. ( I was able to cook mine through the rice cooker).
- Once quinoa is done, take bowl out of fridge and mix with slaw.