mango millet salad

Serves 1 (can easily be doubled and/or tripled-- makes a great packed lunch)

1/4 cup millet

1/2+ cup water or vegetable broth

1/4 red onion, chopped

handful kale or other greens, chopped

handful fresh parsley, cilantro, basil, chopped

1 mango, diced

1/8 cup cranberries or dried cherries

1/8 cup slivered almonds

salt and pepper, to taste

tahini mustard dressing, to taste (I like to use fresh garlic)

Bring millet and water/broth to a boil, bring heat to medium-low, cover pot and allow to cook for 15-20 minutes. 

When cooled, combine along with other ingredients. Devour.

carrot pasta with creamy dressing

Today's been a tough day. PMS and complete exhaustion don't go hand-in-hand. I tried to cheer myself up by spreading some joy, but my speech failed me and I ended up complimenting a random chick on her "awesome boobs!" instead of boots... Sigh. A compliment's a compliment, I guess, even though I did come off as a massive creep. The minute I got home I fixed me up a delicious raw dinner -- and gobbled it down before I could even snap a photo or two. Below is my variation of the recipe, and here's the inspiration. One Vegan Bite's also got a picture of it on the post to tickle your tastebuds.

Serves one.

1 large carrot, spiralized or cut on a mandolin and sliced into "noodles"

some kelp noodles

2 tbsp milk (I used flax)

2 tbsp tamari

1 tbsp Dijon mustard (because it's my favourite condiment; although I 

          can imagine that the almond butter originally called for would be

          quite delicious here as well)

1 mushroom, chopped

handful of broccoli, chopped (or any other veggies)

sprinkling of 1/2 nori sheet, crumbled

pinch of kelp, nutritional yeast, black pepper, and garlic powder

Prepare the carrot and throw in some kelp noodles; set aside.

Combine the 3 sauce ingredients and pour onto the "noodles." Allow to marinate and soften them while you prep your veggies. Shouldn't take long- devour!

cheesy pasta

Drunken pasta. Best. And so easy to make!

Serves one drunken vegan.

1/2 bag shirataki spaghetti noodles
3 chanterelle mushrooms
3 tbsp roasted tomato paste
1 tbsp dijon mustard
1/4 cup broccoli florets
1 tbsp tamari soy sauce
4 drops liquid smoke
1/2 tsp kelp
1/2 tsp garlic powder
1 tbsp nutritional yeast

Heat the chanterelles on a pan with soy sauce; add the remaining ingredients and heat through. Serve with ketchup (nom) and attempt to sober up ;)