Endive Salad

4 nice firm Endives
1 Orange
1/2 cup slivered Roasted Almonds
1 grated Carrot

1 small Lemon
2-3 tbsp Flax seed Oil
Salt to taste - 1/2 tsp

Optional - You can also add either
4 oz crumbled Blue Cheese = Lacto
or
1 cup Dried Cranberries = still vegan

Squeeze and mix lemon juice with the flax seed oil and salt and whisk in a salad bowl.
Cut the Endives into circles.
Peal the orange, take apart and cut into small pieces.
Grate the carrot and mix with all the veggies into the dressing.
Mix in the almonds and one or both of the optional items (Cheese or dry cranberries)

ENJOY!

Seaweed & Cucumber Salad

1 cup of dry Wakame Seaweed
1 English Cucumber
2 tbsp Roasted Sesame Seeds

5 tbsp Seasoned Rice Vinegar
1-2 tbsp Soy Sauce
2 tbsp Mirin

Soak Wakame in hot water, cover and let stand until it expands and soften. If you have the one in longer strips, break it into smaller pieces before soaking.
Wash the cucumber and peel the skin with potato peeler so it makes green and white stripes.
Cut one end of the cucumber and use either grater to slice the cucumber into thin slices OR I like to use the potato peeler and slice it with it. It created 1/2 slices and very thin. (I hope this make sense)

Mix the Vinegar, Soy Sauce, and Mirin.
Add the drained soft Wakame and Cucumber and mix well.
Sprinkle with Sesame Seeds and chill for a little before serving.

Cauliflower & Potato Curry (Variation on Gobi Aloo)

Oil
1 diced Onion
2-3 cloves of Garlic
1/2 head f Cauliflower - Take apart in small pieces
2 large or 4 small-medium Potatoes - Cut into small cubes
1 cup Green Peas (Can use frozen)
I large Apple (I like Green or Gala)

2 tsp Yellow Curry Powder
1 tsp Turmeric
1 tsp Chili Paste (Optional)
1 tsp Coriander
1 tsp Cumin

1 cup Veggie Stock or just Water (You will need little salt if you use only water)
1/2 can Coconut Milk


Saute Onions and Garlic over 1 tbsp of Oil until soft.
Add all the spices and cook for about 2 minutes.
Add Potatoes and Cauliflower and coat with the spices very well.
Add water and cook until soft about 10 minutes.
Add Peas and Coconut Milk and cook shortly on low until the frozen peas are soft and warm. About 2 minutes.
Do not overcook the Coconut Milk. It'll cause it to loose the great flavor.

Serve over steamed rice.