Three Easy Vegan Recipes

Vegan Ceviche

1. 1

   Combine diced tomatoes, diced mushrooms (or optional diced hearts of palm), diced white onion, chopped cilantro, diced cucumber, diced jalapeno, lime juice, and tomato juice in a large bowl; mix well, cover, and chill in the refrigerator for at least 30 minutes before serving.

2. 2

   Cactus (Nopal) Salad: Bring a pot of water to a boil, add Mexican oregano, then add diced cactus; cook until the slime foams and the cactus turns a darker green but remains crunchy, about 5 minutes, then drain and rinse under cold water. Combine the cooked cactus with diced tomatoes, finely minced red onion, diced attano chilies, and chopped cilantro in a bowl; mix and chill for at least 30 minutes before serving.

Creamy Kale Salad

3. 3

   In a bowl, whisk together sesame seed butter, minced garlic, apple cider vinegar, fresh lemon juice, pepper, and agave nectar until smooth and creamy. Toss kale, shredded red cabbage, shredded purple cabbage, shredded carrots, and chopped bell pepper with the dressing until evenly coated; top with sesame sticks and serve immediately.