Summer Squash Pickles {vegan, whole food}

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I actually made these pickled Summer squash a while back from squash in my CSA box. But I’m not a big fan of pickles, so it took me a while to crack open a jar and give them a try. They’re delicious! I think I dislike most pickles because I’m not a fan of dill. These are dill-free and fantastic!

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Easy Thai-Flavored Raw Broccoli Salad {Vegan, Whole Food}

Easy Thai-Flavored Raw Broccoli Salad, vegan and whole food

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Ingredients

• 7-8 cups bite-sized broccoli florets
• 1/2 cup thinly sliced red onion
• 1/2 cup peanuts
• 3 Tablespoons fresh-squeezed lime juice
• 2 Tablespoons vegan (fish sauce|https://veggieconverter.com/2012/05/vegan-fish-sauce-vegan-whole-food.html|)
• 1 Tablespoons sucanat or other natural sweetener
• 1/2-1 teaspoons hot pepper flakes (optional)

Instructions

1. Mix lime juice, fish sauce, sucanat and hot pepper flakes. Toss other ingredients together and pour mixture over broccoli. Serve.

Recipe Source: VeggieConverter.com

The Results

Who knew I could like pickles?

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The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.