Cabbage, Pear & Walnut Salad with Creamy French Dressing (Vegan!)

I was skeptical! In the past I have been known to not like things that crunch or are raw or include onions or ... well you get the idea! You guys all know I was a super picky eater, but this was one that I had not overcome yet, but we started doing Raw Wednesdays around our house and so of course I had to try some more new stuff.  This one was a hit!! In fact, Nate's comment was "I think we could actually go 80% raw foods!"  I of course told him I wasn't quite ready for that, but either way we have this one often now on Wednesdays. :)

In a large bowl, combine:
1 Cabbage, thinly sliced & shredded ( I buy it from Trader Joe's already shredded in a bag!)
1/2 Onion, very thinly sliced
5 Celery stalks, cut very thin or chopped
2 Pears, ripe and thinly sliced

In a smaller bowl, combine:
1/2 c. Raw walnuts, chopped
1 Tbsp Nutritional yeast
1 tsp Onion powder
dash of salt & pepper
Add this bowl to the large bowl and mix.

For the dressing, in a mini blender, combine:
1/2 c. EVOO
1/3 c. Apple cider vinegar
1/4 tsp Tarragon (or substitute 1 pinch cinnamon, 1 pinch parsley)
1/4 tsp Mustard powder
2 tsp Onion powder
1/2 tsp Paprika
sea salt to taste
1/4 tsp Lemon pepper
2 tsp Maple syrup
1 Tbsp Nutritional yeast

Mix it all together and ENJOY!

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Meatless March Day #1: Crock Pot Minestrone Soup

This of course is our dinner meal.  For breakfast was 3 whole wheat pancakes with 2 tsp maple syrup, lunch was Chocolate Vegan Shakeology, and an orange and homemade cliff bar were my snacks.

Crock Pot Minestrone Soup
Servings: 6

Ingredients:
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
28 oz. diced tomatoes, canned or fresh work.  I prefer to buy and chop them!
1 (15 oz.) can white cannellini beans, drained & rinsed or equivalent from dry soaked beans
4 cups fat free vegetable broth
1 oz. chunk of good Parmesan cheese rind (optional-will add good flavor)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh parsley leaves
salt and pepper to taste
1 medium zucchini, chopped
2 cups chopped fresh or frozen (defrosted) spinach
2 cups small pasta (cooked al dente), like elbows or shells

Directions:
Rinse and drain beans. Puree beans with 1 cup of broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before serving, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more.  Remove bay leaves, rosemary sprig, Parmesan rind. 

Serve and enjoy!!  I like to double this recipe and freeze!  Makes a quick and easy meal next time.  Just freeze without the pasta in it, but I have forgotten and just froze with it before too.  It was still good!!

-Nicole

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