Jessica Lock
Cart 0

Spiralized veggie pad thai

Finally got to use my spiralizer! So made some improvised Raw Pad Thai with tofu. Topped with added mango pieces and sesame seed.

I used two zucchinis and 1/4 carrot for this.

To make the sauce I used @vegangela_food recipe online (¼ cup tahini • ¼ cup almond butter • ¼ cup tamari • 2 tbsp agave • 2 tbsp lemon juice • clove garlic minced • 1 tsp ginger grated ) and finally topped with some sriracha sauce 😋

Kale & carrot with PB dressing

Recipe taken from "The Skinning Bitch" by Kim Barnounin

  • 1 Large Bunch of Kale, hard spine removed), chopped (bite-sized or a little larger pieces
  • 1 Carrot, julienned
  • ½ cup Peanut Butter
  • 2 Tbsp Tamari, soy sauce would work as a substitute
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Agave Nectar
  • Pinch Red Pepper
  • Sesame Seeds, for garnish


Fill a steamer basket with the kale and carrot and steam over boiling water in a large saucepan until the vegetables soften, about 5-10 minutes. Remove from the pan and transfer to a large bowl.

While the vegetables are steaming, in a small bowl whisk together the peanut butter, water, tamari, rice vinegar, agave nectar, and red pepper until smooth and well-blended. Toss the vegetables with the dressing until well combined. Garnish with sesame seeds.

Potato Herb salad

  • 2 potatoes
  • 1 yellow sweet potato
  • 1 cup of frozen green peas 
  • 1 can of corn kernels 
  • 200 grs of smoked honey ham 
  • 3 Tbsps of Veganaise (or mayo) 
  • Fresh Lemon Juice 
  • Salad herb spice (you can get those in grocery stores)
  • Black Pepper

Cook the potatoes for about 20 minutes, add the frozen peas towards the end. Let it cool.

Add the drained corn kernels + Lemon juice (about half a lemon) + pepper + salad mix spice. And chill in fridge for about 1-2 hrs before serving (or you can also have it warm!)