sharing raw, vegan recipes and advice

This is very quick, very easy, and very nice when you’re craving an oriental type flavour. Keep in mind these measurements are estimates, so taste as you go.

I was watching an episode of Seinfeld called “The Chinese Restaurant”, and experienced a big craving for some kind of greasy Chinese food, like my favorite udon noodles. With this in mind, I went into my kitchen to open up a young coconut to drink, and found the meat, which I had planned to blend with the water, to be very firm. That’s when the gears started turning and I came up with this, which turned out delightfully similar to the oily Chinese variety, for those moments when you’re all, “I’VE GOTTA HAVE ME SOME LO MEIN!!!”
Now to the recipe.

Easy to eat (not too much chewing) and easy to make, this tasty and hearty salad/slaw is a great way of getting extra calcium into your diet (bok choy, nappa cabbage and sesame seeds all have lots of calcium!).

A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it. This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.

Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.

Optional: Peanuts. I usually make mine without nuts.

The lemon makes the dish pop wonderful flavors in your mouth. Very, very delicious!