Veganism + Recipe: Wild Rice Blend and Edamame Salad

It originally started as a 30 day challenge, but it has become a lifestyle – that’s right! I’ve decided to go vegan.

The reasons why I’m doing this vary. Firstly, I’m an environmentalist and fully believe what Howard Lyman says: “You can’t call yourself an environmentalist and eat meat. Period.” Secondly, I can’t support this industry anymore. I can’t support the big organizations on factory farms that push out meat and processed foods or mass greenhouse vegetables. Thirdly, I don’t like seafood and even if I did, I can’t support modern fishing practices.

This is why I’m vegan.

The health benefits don’t hurt either. A zero cholesterol diet, increased fibre  (I’m at about 50g a day and I feel amazing), organic and non-gmo foods, all of that leads to a healthier body and digestive system.

I’m looking forward to this journey and sharing information on the blog. I’ve got a lot of recipes to share as well, including this one…


Wild Blend Rice and Edamame Salad

Makes 6 healthy sized portions depending on how many greens you use.

Ingredients

For the Salad

For the Dressing

  • 5 tablespoons rice vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon agave nectar
  • sea salt and pepper to taste

For serving (optional)

  • avocado
  • baby spinach, fresh

Instructions

  1. Prepare the rice according to package instructions to yield 4 cups of cooked rice and let it cool once it is cooked.
  2. Prepare a large bowl by combining the cooled rice, edamame, carrots, scallions, sesame seeds, and cranberries.
  3. Toast the almonds in a small frying pan over medium heat, stir often, until lightly browned. Add to the large bowl.
  4. Toss all salad items together.
  5. In a small mason jar (or any container with a lid), combine all dressing ingredients and shake well.
  6. Top the salad with the dressing.
  7. Serve over a bed of chopped spinach with 1/4 avocado (optional).
  8. Store in a sealed container in the fridge for up to 5 days.

Adapted from this ChowHound recipe.

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