Healthy Chinese "Chicken" Salad

Healthy Chinese Chicken Salad | Recipe Makeover | Vegan

Oh boy, I think I just created a new weekly staple. This Healthy Chinese "Chicken" Salad will not only leave you satisfied but it will have your taste buds jumping for joy! There are so many different flavors and textures; it's like a party in your mouth. Ok, yeah, that sounds a little weird, but I'm totally serious. There is a little peppery flavor, some hot spice, a little sweet, tons of different herbs, toasted oils and nuts and a touch of salt all combined with the fresh crunchy flavorful cabbage, carrots and greens. 

Chinese Chicken Salad | Vegan Recipe Makeover
Chinese "Chicken" Salad | Vegan Recipe Makeover | Detox Friendly!  #puremamas #purekitchen

This recipe not only tastes delicious but is easy to make - takes only 15-20 minutes max - and requires not cooking. I love Tofurkey's vegan oven roasted "chicken" that my local health food stores sells. The texture is like chicken but the flavor is better (of course), the ingredients are pretty clean and there's tons of protein. This healthy vegan Chinese "Chicken" Salad is filling and would be a great pot luck dish. 

Fresh & Tangy, this Chinese Chicken Salad will knock your socks off and have you coming back for seconds! It's a perfect New Year's Resolution Detox meal! enjoy this delicious Recipe.
Recipe Makeover: Chinese "Chicken" Salad Recipe now vegan! Enjoy! #puremamas #purekitchen

I have so many friends on a detox right now after the indulgent holiday! If that's the case for you as well, you need to make my healthy Chinese "Chicken" Salad recipe! It is guilt-free, high in fiber, high in protein and healthy fats but also abundant in antioxidant rich veggies. The dressing combines fresh ginger, lemon and garlic (great for cold prevention) with almond butter and toasted sesame oil. What are you waiting for - grab these ingredients while you're at the store and make this salad - you'll be so happy you listened to me! (wink)

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Healthy Chinese "Chicken" Salad
The Chinese Chicken Salad has a fresh new look and feel: no real chicken meat in this recipe; just tons of veggies and mock chicken protein. You'll love the tangy yet toasted flavor with the crunchy raw vegetables.
Ingredients
  • 1 cup, finely sliced or grated purple cabbage
  • 1 cup, finely sliced or grated green cabbage
  • 3, julienned carrots
  • 2 cups other greens of choice (i.e. romaine or arugula)
  • 2 thinly sliced and chopped radishes
  • 1/4 cup, chopped fresh mint
  • 1/4 cup, chopped fresh cilantro
  • 1 cup, shredded or chopped (I use Tofurkey Brand) "chicken"
  • 2, finely chopped green onion (scallions)
  • 3 Tbsp toasted almonds or peanuts
Instructions
Prep veggies by chopping, slicing and shredding. Add to a large salad bowl. Toss well. Add chicken and nuts, then toss again. Dress the salad when ready to serve. Toss well. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: 3 dinner salads
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Chinese "Chicken" Salad Dressing
This dressing is so tangy, not too sweet, and a touch spicy! Makes a perfect dressing for any Asian style salad.
Ingredients
  • 3 cloves, minced garlic
  • 1/2 tsp, grated fresh ginger
  • 1 Tbsp rice vinegar or apple cider vinegar
  • 2 Tbsp almond butter
  • 3 Tbsp tamari
  • 3 Tbsp toasted sesame oil
  • 1 tsp (or to taste) honey or agave nectar
  • 1/2 tsp red chili flakes or tabasco
  • 1 Tbsp fresh lemon or lime juice
Instructions
Place everything in a high speed blender or large measuring cup. Whisk until completely well combined or blend on medium until well combined. Dress the salad when ready to serve. Toss well. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: dressing for 1 large salad

Arame Cabbage Salad with Tahini Dressing

Seaweed is a wonderful ingredient in a plant-based diet. In fact, it has been a staple in Asian diets since ancient times for good reason. Most types of seaweed are high in essential amino acids (aka protein) and packed with vitamins, minerals and antioxidants like iodine, iron, beta carotene, calcium, magnesium and much more. But let's be real, it doesn't always appeal to the taste buds. 

Arame Cabbage Salad | Tahini Dressing (vegan)

To be honest, I loooove the taste of seaweed. But I know many that aren't fans at all. This salad is a great option for those that don't love the flavor or texture of arame or other seaweeds (like nori, dulse or wakame). The addition of toasted sesame oil, sesame seeds and tahini reduces the ocean type of aroma and flavor but doesn't take away from the savory earthy flavors. 

The bulk of the salad is red cabbage and crunchy veggies like red bell pepper, carrots and green onion. These vegetables (and fruits to be more scientific) add a crunchy texture, more healthy minerals, and of course nutritious fiber.  

Arame Cabbage Salad | Tahini Dressing (vegan)
Arame Cabbage Salad | Tahini Ume Plumb Dressing (vegan)

The dressing is so savory and tangy. There is a secret ingredient that really gives the salad pizazz: it's called ume plum vinegar. Have you ever heard of umeboshi plums? They are very common in Japan and usually taste uniquely salty and sour. Some even think they are liver cleansers and cancer fighters. Tahini adds a thickness and sesame oil adds an earthy toasty element to balance the salty sour taste of the ume plum vinegar. 

Arame Cabbage Salad | Tahini Dressing (vegan)

Funny fact: My mom makes this salad every Sunday or Monday and keeps it in the fridge for the entire week. She has it for lunch almost every day with warm tortillas and avocado. Stay tuned for a Taco Tuesday recipe that includes this wonderful arame cabbage slaw! 

Arame Cabbage Salad | Tahini Dressing (vegan) (7 of 11).jpg
Arame Cabbage Salad | Tahini Dressing (vegan)

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ARAME CABBAGE SALAD WITH TAHINI DRESSING RECIPE
Ingredients
  • 1/2 red cabbage head, julienned
  • 1/2 bell pepper, thinly chopped
  • 1 carrots, shaved
  • 2 green onion, thinly sliced
  • 1/4 cup dry arame, soaked in hot water
  • 1/4 cup sesame seeds, toasted
  • 1 lemon, juiced
  • 1/4 cup toasted sesame oil
  • 1/4 c ume plum vinegar
  • 2-3 Tbsp tahini
  • pinch sea salt
Instructions
Combine the lemon juice, toasted sesame oil, ume plum vinegar, tahini and sea salt in a small bowl wish a whisk. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. Toss the salad all together with the sesame seeds and add the softened arame. Add the dressing and toss again until everything is well coated. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days.
Details
Prep time: Cook time: Total time: Yield: 4 side salads

Arame Cabbage Salad with Tahini Dressing Recipe

SALAD INGREDIENTS

Arame Cabbage Salad | Tahini Dressing (vegan)
  • 1/2 red cabbage head, julienned 
  • 1/2 bell pepper, thinly chopped 
  • 1 carrots, shaved
  • 2 green onion, thinly sliced 
  • 1/4 c dry arame, soaked in hot water
  • 1/4 c sesame seeds, toasted

DRESSING INGREDIENTS

  • 1 lemon, juiced
  • 1/4 cup toasted sesame oil 
  • 1/4 cup 
  • 1/4 c ume plum vinegar {left this out last time}
  • 2-3 Tbsp tahini 
  • pinch sea salt to taste (optional)

DRESSING DIRECTIONS

  1. Combine everything in a measuring cup or small bowl. Whisk together with a fork or a whisk. 

SALAD DIRECTIONS

  1. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. 

  2. Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. 

  3. Toss the salad all together with the sesame seeds and add the softened arame. 

  4. Add the dressing and toss again until everything is well coated. 

  5. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days. 

Cleansing Fennel Asparagus Soup

I've been eating so clean lately in addition to working out hard. It feels so good. I eat less when I workout hard and I make better food choices as well. It's funny how that works. When I was pregnant I was the same way; I ate better than on a normal not-pregnant day. Often times I hear pregnant women say that they can eat whatever they want because they are pregnant and going to gain weight either way so what the heck! But I just couldn't get on board with that. I was growing a baby inside me and I wanted to give my body what it needed in order to work hard and do it right. 

Cleansing Fennel Asparagus Soup

Soups like this Cleansing Fennel Asparagus Soup nourish and feed the body and soul.

Fennel has a celery like texture but looks more like a bulb. It's known for its licorice-like flavor. This often under utilized plant food has wonderful health benefits. In fact, it has been used in natural remedies since ancient times. It grows wild and can be grown anywhere Fennel has a pale bulb and long green stalks. It can be grown almost anywhere. All parts of the fennel plant, including the bulb, stalk, leaves, and seeds, are edible.

Personally I feel like fennel isn't often used in recipes because people don't really know what to do with it. I love fennel added to my pressed juices. It goes well with celery as well. Because it contains ample amounts of phosphorous, zinc, copper, manganese, selenium, niacin, pantothenic acid, folate, choline, beta-carotene, lutein, and zeaxanthin, vitamin E, and vitamin K, it's been said to help with everything from hearth health to inflammation to blood pressure and bone health.

In addition to all these nutrients, it provides high levels of dietary nitrates. 

Cleansing Fennel Asparagus Soup / Gazpacho
Cleansing Fennel Asparagus Soup

My cleansing raw fennel asparagus soup combines the health benefits of asparagus, avocado and fennel together to create a very flavorful healing dish. 

And although it's technically a raw soup (meaning, no cooked) I did like the idea of blanching the asparagus to soften it. You can also add warm veggie broth (instead of cold) to make this more of a warm soup. Personally I prefer gazpacho style fennel soup. 

Garnish it with pretty plants or crunchy raw nuts. I added some salty popcorn to mine one time. It was a fun addition. 

Cleansing Fennel Asparagus Gazpacho Soup

Cleansing Fennel Asparagus Soup Recipe

Yields 1 large bowl or 2 cups

Ingredients

  • 1/2 avocado, skin and seeds removed
  • 1 medium sized fennel bulb, chopped in large chunks (approx 2 cups)
  • 5 large asparagus stalks or 9 skinny ones, steamed or blanched
  • 1 lemon, juiced
  • 1/2 tsp sea salt
  • pepper, to taste
  • 2 cloves garlic
  • 1 Tbsp shallots, chopped
  • 1/2 cup broth (warm or cold)

Garnish ideas: shallots, cilantro, asparagus, avocado, olive oil, lemon juice or even a vegan sour cream. 

Directions

  1. Prep all your ingredients by chopping, removing tough stems, seeds and skins. 
  2. In a large skillet, fill the bottom with about 1/4 in water. Add asparagus and heat them until they are soft and bright green. Remove from water and put into a high speed blender. 
  3. Add the rest of the ingredients into the blender. 
  4. Blend up the ingredients until smooth. 
  5. Add garnish. Serve immediately at room temp or warmer. 
Cleansing Asparagus Fennel Soup

Spicy Tamari Coconut Meat Jerky

Young coconuts are known for their wonderful, healthy, sweet, electrolyte water. We hear so much about the coconut water but what about the leftover "meat" (or flesh) inside there? You know, the creamy white stuff that sticks to the sides of the shell! 

Spicy Tamari Coconut Meat Jerky | plant-based meat & vegan meat

We buy so much of the water in cans and boxes these days that we almost forget that coconuts also have healthy meat inside full of good fats. I have made this recipe before but have spruced it up a bit today for you guys. 

Think beef jerky meets coconut bacon? That's kind of the idea. A little liquid smoke and some red chili peppers adds a peppy flair and the natural sweetness of the coconut rounds out the saltiness. 

It's actually the texture that I love the most. Because it's dehydrated the soft coconut meat becomes chewy and leathery after the water evaporates. 

Spicy Tamari Coconut Meat Jerky

Clean plant-based eating at its finest right here. Grab the coconut jerky as a healthy snack for those long baseball games or stick them in your child's lunchbox. I prefer to eat it as a pre or post workout snack; easy to grab and the healthy fats keep you feeling satiated. 

Add tons of fresh or dried herbs to the marinade before you cook the coconut meat for added natural flavors. I am excited to make tacos with this dehydrated coconut meat. Add some sour cream or guacamole with fresh cilantro, tomatoes and chives. Delish! 

Spicy Tamari Coconut Meat Jerky

If you don't remember how to open up the young coconuts at home then check out my old post from a few years back or you can always ask the grocery guys/gals to open the coconut for you before buying them. Make sure they cut the top big enough though to get a spoon in there or else you will have a difficult time getting the meat out. 

Or, you can buy the coconut meat already cut up in the freezer section at your local grocery store. Our local Gelson's market had it available - which made the job really easy for me this time around. 

Spicy Tamari Coconut Meat Jerky
Spicy Tamari Coconut Meat Jerky
Spicy Tamari Coconut Meat Jerky

Spicy Tamari Coconut Meat Jerky Recipe

Yields 2 dehydrator trays full or about 4 cups

INGREDIENTS

  • 5 fresh young coconuts, flesh only (or 2 frozen bags of 17 ounce bags of fresh coconut meat already cut up)
  • 1/4 cup fresh herbs, chopped (i.e. mint, cilantro, basil, rosemary, dill, tarragon)
  • 1/4 cup + 2 Tbsp tamari or soy sauce
  • 2 Tbsp apple cider vinegar
  • 1 tsp liquid smoke (optional) you can also swap this for smoked paprika
  • 1 tsp sea salt
  • 1 Tbsp nutritional yeast
  • 1 tsp olive oil or other oil
  • 1 Tbsp red chili flakes 

DIRECTIONS

  1. If you are using fresh coconuts, follow my instructions for opening them up at home. You will not be using the coconut water for this recipe, just the meat, but please drink or freeze the coconut water for smoothies, etc. (do not throw it away; it's so healthy and flavorful). Using a spoon, scoop/scrape the inside of the coconut (the thick white stuff) out with a spoon into long pieces. Scrape out as much meat out as you can. Discard the coconut shells. 
  2. Set all the coconut meat into a separate bowl as you scrape it. 
  3. In that same bowl (or in a large ziplock bag) add the rest of the ingredients and toss the coconut flesh well. Let sit in the marinade, tossing often, for about 30 minutes. Note: I prefer the baggie method for best marinating results. 
  4. Next, when ready, you'll want to spread the marinated coconut meat onto the teflex sheets of your dehydrator trays. Spread the coconut strips/pieces evenly (don't overlap too much). 
  5. Dehydrate at 115 degrees for at least 8 hours. When the coconut meat is ready it will be dry and it will shrink in size. The pieces shouldn't be "wet" anymore. 
Spicy Tamari Coconut Meat Jerky

Like this on Instagram and if you make the recipe and love it please leave me a comment with your thoughts! I'd love to hear from you! 

Mint & Ginger Pesto Over Kelp Noodles

Oh my goodness, today is my second day back from Cabo, Mexico. It's raining here in San Diego and kind of cold. I am happy to be home safe and sound with kiddos. I did miss them. But I have to be honest I am kind of missing the sunshine, pool time, warm air, ocean views and the no kid vibe. I had four nights away. That's four more than I have had in almost 3 years. Whoa!

Mint & Ginger Pesto Over Kelp Noodles | #glutenfree #vegan #rawvegan @julinovotny

But as promised to you all on instagram, I spent my first work day back perfecting my pesto for the kelp noodle dish. It's a little sweet, kind of tangy, definitely garlicy, toasty from the almonds but also super duper fresh thanks to the mint.

Usually pesto is super savory and oily but this recipe is more asian in style. I prefer this style sauce when working with kelp noodles. 

Mint Ginger Pesto over Kelp Noodles | @julinovotny #purektichen
Mint Ginger Pesto over Kelp Noodles | raw vegan gluten free
Kelp Noodles with Mint Pesto | Pure Kitchen Blog | @julinovotny

I have been making kelp noodle recipes for years now. But just the other day, the brilliant Meredith Baird shared a really handy dandy trick: soak the kelp noodles first in baking soda. WHAAAA? Why didn't I know this? It helps the noodles to soften. Kind of the same way marinating kale in lemon and a dash of olive oil helps them soften and become more palatable. I love all these vegan (raw) cooking tricks. Thanks Meredith!

Kelp Noodle Recipe with Mint Pesto. Delicious. Super healthy. Detox Food. Raw Vegan. Gluten-free.
mint pesto with ginger and toasted almonds.

Mint Pesto is so good. Like completely different than basil or kale pesto. But so freakin' good. It's unique in it's flavor. You really have to try it at least once to see what I'm talking about. 

I made my pesto with garlic and ginger and a bit of raw honey too. I like it a touch sweet. 

7J5A1727.jpg

MINT GINGER PESTO OVER KELP NOODLES

serves 2-3

cook time 10-15 minutes max

INGREDIENTS

For the pesto:

  • 3/4 cup loosely packed fresh mint leaves
  • 3 Tbsp avocado oil (I used lime flavored but you don't have to)
  • 1 tsp ginger, minced or chopped
  • 1/4 cup almonds, chopped & toasted
  • 3-4 whole garlic cloves
  • 1 tsp fresh jalapeño, chopped (or less if you don't like spice, but use a little for flavor)
  • 1 tsp raw honey
  • 1/2 tsp sea salt

For the Noodle Salad (or other crunchy veggies):

  • 1/2 cup raw carrots, chopped or shaved or julienned
  • 1/2 cup raw corn kernels, cut straight from the cob
  • pinch sea salt
  • 1 tsp avocado oil
  • 1 lemon, juiced
  • 1, 12 oz package, kelp noodles
  • 1 tsp baking soda 

DIRECTIONS

For the pesto:

  1. In a food processor add all of the ingredients. Note: You can use raw almonds or toasted. I like the toasty flavor so I toast my almonds first in the oven or toaster oven for about 8 minutes at 350 degrees F.
  2. Process the ingredients by pulsing for about 1 minute. 
  3. Scrape sides of the bowl. Set aside pesto. 

For the noodles + veggies:

  1. In a medium sized bowl mix the kelp noodles with juice of just half a lemon and the baking soda. This will soften the noodles. Using your hands you'll want to mix the noodles well until coated in lemon and baking soda. Set them aside while you prep the rest of the dish. Keep checking on them and mixing by hand so they continue to soften. When ready, you'll want to rinse them first. 
  2. After you are finished prepping the carrots and corn, add the avocado oil, sea salt, and juice of half a lemon. Toss until well coated. 
  3. Add this mixture to the noodles (don't forget to rinse them first and dry them). Top with the mint pesto. 
  4. Serve. Garnish with more mint and toasted almonds.