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Ingredients
  • subheading: For Salad Base:
  • 2 cups brown rice cooked and cooled
  • 2 cups shredded Cole slaw mix red and green cabbage, carrots
  • 2 romaine hearts cut in bite sized pieces
  • subheading: Crispy Chickpeas:
  • 15 oz chickpeas can, drained well
  • 1 tsp olive oil
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • subheading: Cajun Baked Tofu:
  • 1 block extra firm tofu drained well
  • 3 tsp cajun spice
  • ½ tsp olive oil sprayed
  • subheading: Dressing:
  • 1 cup raw cashews pieces
  • 6 Brazil nuts
  • 1 lemon juiced
  • ¼ tsp vegan Worcestershire
  • 1 pinch seaweed flakes
  • 2 tbsp olive oil
  • 4 tbsp water
  • ½ tsp salt
  • 1 clove garlic
  • 1 Pinch Black pepper fresh ground preferred
Steps
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