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Summer Squash Pickles {vegan, whole food}

June 15, 2012 By Kristi

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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!

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

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

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

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?

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.

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.

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Filed Under: vegan, vegetarian, whole food Tagged With: canning, ferment, pickles

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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