Vegan Thai Peanut Cabbage Salad
2 small heads of cabbage or one big head
4-5 large carrots
6 chives (green onions)
1 cup of chopped peanuts(or almonds are fine)
2 tbsp cornstarch
1/2 cup of cold water
1/4 cup of soy sauce
1/2 cup of smooth peanut butter
1/4 brown sugar
1 tbsp white vinegar
2 tsp of sesame oil (vegetable oil/olive oil is fine too)
1 cup of warm water
1 tbsp fresh chopped mint (optional)
1. Stir the 1/2 cup of cold water in with the corn starch and place all the other ingredients for the sauce except the mint in a pot and set it on medium heat and whisk the cornstarch and water in the mixture for 1-2 mins until thick. Then let cool and pour the dressing into the salad, scattering chopped peanuts and/or almonds on top and mint leaves if wanted. Enjoy!
Vegan Pretzel Twists
4 Cups of flour
3 tsp of sugar
1 1/2 tsp of bread yeast
2 tbsp of Vegan Butter
1 1/3 cups of water
Knead the dough for an hour until it is a firm ball of dough, if it is still sticky rub flour over it while forming either the pretzel twists or the classic pretzel shape. After you roll the dough into the shape of your choosing (Be creative! :]) place them on a baking sheet with a dry dish towel over them for 15 mins to rise.
While they are finishing up rising, get a pan and place about 3-4 cups of water in it with about 1/4 cup of baking soda. Bring it to a light light boil where you can see steam rising of the top of it. After the pretzels are done rising place 2 of them in the pan and do each side of the pretzel for 30 seconds and then place it on a baking sheet to go in the oven.
Do that to all of the pretzels and place it in the oven at 475 F for 5 mins and then take it out and spread melted Vegan Butter on them and some salt (If wanted). Then put it back in the oven for another 10-15 mins.
They come out very tasty and are a nice change to the cookies normally made on the holidays. This is also my own recipe so enjoy! :]