What you’ll need:
- 1/4 Cabbage – Chopped (or one bag mixed slaw)
- Pink Lady Apples – Diced (2)
- Pineapple Chunks – Drained (1 can)
- Pineapple Juice (1 tbs to start)
- Vegan Mayo (4 tbs to start)
- Walnuts – Chopped (1/4 cup)
Whisk vegan mayo with pineapple juice to achieve desired consistency for the dressing. In a large bowl, pour dressing over cabbage and fruit. Fold all ingredients until well covered. Sprinkle walnuts over the top.
Refrigerate unused portion.
Note: Shredded coconut makes a nice addition to this recipe.
What you’ll need:
- Air-Pop Popcorn Popper
- Popcorn (2 tbs. kernels)
- Freezer Bag
- Extra Virgin Olive Oil (1 tsp.) or Olive Oil Spray
- Sea Salt (to taste)
Pop kernels with air-popper. Transfer popcorn to a freezer bag and add olive oil and sea salt. Shake for even cover. Deposit into bowl, and top with favorite spices.
Suggested Seasonings
- Nutritional yeast
- Chili powder
- Garlic powder
- Onion powder
- Cumin
- Oregano
- Cinnamon
Note: I use a freezer bag to coat the popcorn evenly with oil so it will hold salt. After that, I transfer the popcorn into a bowl and sprinkle additional seasonings on top. That way I can reuse the plastic bag several times.
aka Alison Reese, Novel: Katy’s Song, Music Enthusiast, Vegan Author, Vegan Book
