Scraps and Snippets ~ Layered Cheesecake Jars

Layered Cheesecake Jars

1 Package (20 ounce) pulverized Oreos or equivalent Jo-Jo's (you just want the crumbs, but I did leave the middles intact so it was a moister crumb and was easier to do since I didn’t have to crack them open and scrape out the middle.

Sprinkle half the crumbs into the bottoms of 12 ramekins or small juice glasses or jelly jars. (I seriously use glass votive holders.) Set the remainder of the crumbs aside.

1 container of Vegan cream cheese (8 ounces)

1 Can full fat coconut milk (cream only after chilling for several days,  discard or reuse water or use Trader Joe’s which is creamy from the get go and has very little water)

¾ Cup of sugar (powdered or regular)

pinch of salt

splash of vanilla

3 TBSP of add in. 

(These are the Add-ins: Peanut Butter, orange marmalade, raspberry, strawberry or cherry preserves or jam, or crushed candy canes. Or cookie dough, or crushed Oreos,  or 2 TBSP melted chocolate chips and 1 TBSP instant coffee, or ???? what have you always wanted to put into cheesecake covered with Oreo crumbs?)

Mix the cream cheese, whipped cream and sugar together with a pinch of salt and a splash of vanilla. When completely mixed, add the add ins and whir away or stir in.

Dollop evenish amounts of the cream over the bottom crumb crusts. Top with the remaining crumbs and chill until serving. Chill at least 2 hours.

Take it to the next level. If you are making peanut butter cheesecake jars  mix together pretzel bits, peanuts and crushed peanut butter cups (a TBSP or 2 each would be plenty) with the Oreo crumbs and top them with the mixture (you could do the bottom crumbs that way, too). If you are using strawberry jam you could dip fresh strawberries in chocolate and set one on top of the crust topping in each cup/jar. If you are using cookie dough add a few little cookie dough balls to the top of the desserts.

Scraps and Snippets ~ Sweet and Spicy Nicey Mix

Sweet and Spicy Nicey Mix

½ Cup spicy almonds (I used wasabi almonds) (You could also use any wasabi spiced dried pea etc or chili spiced nuts.)

¾ Cup dry roasted peanuts (don’t go low salt)

2 Cups rice chex or plain cereal of choice. (alternatively, you could use crackers, pretzels, chips of choice, popcorn)

½ Cup caramel sauce

Dump peanuts and nuts in a bowl, add caramel sauce and stir well to coat. Toss in cereal or other add-ins and stir very well. Dump contents on a well greased or parchment paper covered cookie sheet or pizza pan. Put in a 200 degree oven for 1 hour stirring every 15 minutes. Leave in the oven and turn off heat and let cool. Break up into smaller bites.

This will seem wet when it’s done cooking. But will harden into a glaze when it’s dry. The spice gets incorporated throughout so it’s not intense. But the sweet, salty, spice is nice.

Caramel Sauce Recipe

2 cups sugar (brown or white)

1/2 cup water

1/4 cup agave nectar or corn syrup

1/2 cup full fat coconut milk

1 1/2 T. Earth Balance

pinch of salt

Over medium high heat bring the sugar, corn syrup/honey/agave and water to a boil while stirring very well to dissolve the sugar. Turn heat to low and simmer approximately 11-12 minutes until the color changes. Stir frequently. Remove heat. Add (carefully as the mixture is very hot) the milk, Earth Balance and salt and stir until smooth.

The sauce makes approx 1 and ½ Cups. (Store the rest in the refrigerator or halve the recipe.)

Scraps and Snippets ~ Cheeseburger Enchiladas

Cheeseburger Enchiladas

9 x 13 pan

1 and ½ Cups of crumbled hamburger substitute.

2 TBSP ketchup

1 TBSP classic yellow mustard

2 ½ TBSP finely minced onion (Set ½ TBSP aside and mix with ½ TBSP of dill pickles for the top of the casserole)

2 ½ TBSP finely minced dill pickle (Set ½ TBSP aside and mix with ½ TBSP of onions for the top of the casserole)

2 teaspoons of pickle juice

4 TBSP of chili cheese sauce

Mix all (but the reserved pickles/onions) together in a bowl

Grease the 9 x 13 pan.

Divide the meat mixture between approximately 10 flour tortilla shells and fit them into the pan. Don’t overstuff these. If you are someone who really loves a stuffed pan of enchiladas you might want to double the filling and sauce and add extra baking time.

Chili Cheese Sauce

3 TBSP Flour

3 TBSP Earth Balance

3 Cups unflavored/unsweetened non-dairy milk

1 Cup enchilada sauce or tomato sauce

1/2 TBSP chili powder

1 teaspoon garlic powder

1 cup of shredded cheese (Daiya)

1/4 Cup nutritional yeast

Melt Earth Balance in pan, add flour and make a paste. When completely incorporated begin adding milk slowly and stir. Heat until mixture bubbles and thickens, stirring constantly.

When mixture thickens add chili powder, garlic powder and cheese. Stir until cheese is incorporated and melted. Add the tomato sauce and mix well. Pour this over the enchiladas. (Don’t forget to use the 4 TBSP of this for the enchilada stuffing mix.) Sprinkle sesame seeds over top of casserole. Squirt on ketchup and mustard swirls. Add the minced onion and pickles. Bake at 350 for 40 minutes. Check and if the mixture is bubbling and heated through it’s good to go. Serve with a side of french fries.

Serials and Scenarios ~ Gardein Beefless Ground ~ Reviewed and Recipe

Again, thank you, Target for selling Gardein products at the best prices around. 

Now, onto Gardein Beefless Ground. 

Look at that picture. Totally looks like hamburger doesn't it? I don't think anyone would guess it's not the real deal if it's in a recipe. Maybe a taste comparison side by side with no seasonings etc. But who does that? We want a meatless replacement to go into our favorite family dishes and recipes. Right? 

Gardein will do that. I am so impressed with all the products I've tried and this one is no different. 

With the Beefless Ground I made a hearty "Bear" Soup (I have no idea where that name came from, my husband's grandma I think.) Bear Soup is hamburger potato soup. 

I used 1 Cup of the Gardein Beefless Ground
1 small to medium onion finely diced
1 TBSP oil (I used grape seed)
2 finely diced celery stalks
3 garlic cloves minced
4 Large or 7 small to medium diced potatoes)
8 Cups of broth (my broth was no salt added so I added salt to taste)

This will feed 4-6 depending on appetite.

In a dutch oven or soup pot sauté the onion, garlic, and potatoes until golden and crisping. Add the other ingredients and simmer for at least a half hour or as long as needed. 

If you need a hamburger substitute I suggest Gardein's Beefless Ground. Texture and taste are hand down winners. Also the bag will probably make 2-3 solid multi-serving meals. At under $5.00 that's cheaper than beef. Also, it's gluten free. 

Scraps and Snippets ~ Ranchy Cereal Mix

Ranchy Cereal Mix

3 Cups cereal (a mix of Chex flavors if wanted, puffed rice or Cheerio type)

1 and ½ Cups of additional add-ins. Nuts, pretzels, crackers

2 TBSP melted Earth Balance

1 TBSP garlic flavored oil (or more EB)

1/2 TBSP worcestershire sauce (Find a vegan one, that doesn't use anchovies...last time I bought Whole Foods 365 brand was vegan)

½ TBSP soy sauce

1/4 teaspoon ground celery seed

3/4 teaspoon dried parsley flakes

1/4 teaspoon dried dill

1/4 to 1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

1/8 teaspoon dried basil

1/8 teaspoon (heaping) ground black pepper

Melt the Earth Balance, add the spices. Mix well. Dump the cereal in a bowl, add nuts, pretzels or crackers of choice. Pour the buttery spice mixture over it and mix very well. Bake at 250 for 1 hour and stir every 15 minutes. Dump onto paper towels and let cool. Store any leftovers in an airtight container.

Scraps and Snippets ~ Pink Piggy Cupcakes...

Strawberry Frosting. Yum. And cupcakes to place under it, with a fun little decoration idea. 

Coconut Vanilla Cup Cakes (makes 14)

1 egg substitute (1 TBSP ground chia or egg replacer)

1/2 TBSP baking powder

1/2 tsp salt

1 Cup almond or coconut milk

1/2 Cup of coconut oil

1 1/4 Cup sugar

2 teaspoons vanilla extract

2 1/4 Cup flour

Put milk and egg replacer powder together in a bowl and set aside. Cream coconut oil and sugar together. Add salt and baking powder, mix until incorporated. Pour half the milk and the extracts in and mix. Pour in half the flour and mix well, add the rest of the milk, stir then the additional flour and mix for two more minutes. 

Fill cupcake liners 3/4 full. Bake at 350 for 17-19 minutes or until knife comes out clean.

Strawberry Frosting

3 TBSP strawberry jam

3 TBSP shortening. Earth Balance or coconut oil

1/2 tsp of vanilla

(if you are making the pigs, scrape the middles of 7 golden oreos into your frosting and set the cookies aside)

2 Cups powdered sugar 

If too thick add just a splash of coconut milk, if still too wet add a little more powdered sugar. 

When the cupcakes are cool frost each cupcake.  If you are making pigs you will need four chocolate chips for each cupcake and will need to save a little frosting for glue to put the chocolate chips on the cookies. (If you want to make ears you could use a triangle of fruit roll up type snacks. I tried extra chocolate chips and they didn't look right. An extra dollop of frosting would work.) Place a cookie round on the bottom 2/3 of the frosted cupcake. Place two chocolate chips for eyes right at the edge of the cookie. Then dip two chocolate chips in frosting and glue them right inside at 9 and 3 (where they would be on a clock) on the cookie.

Scraps and Snippets ~ Chickpea Noodle Soup

Chickpea Noodle Soup

7 Cups vegetable broth
1 Can (or 1 1/2 of prepared) garbanzo beans/chickpeas drained and rinsed
1-2 stalks celery (I used one massive one) chopped
1-2 carrots (I used three small ones) chopped 
1 Small onion small dice
2 Cloves garlic minced
1 TBSP miso (I used the darkest one which darkened my soup)
4 ounces noodles (I used Udon) 
1/2 TBSP oil or Earth Balance

Chop the vegetables. In a dutch oven melt the margarine. When heated toss in vegetables and sauté until tender. Add the vegetable broth, chickpeas and miso. Simmer for a half hour or so. Add noodles about 20 minutes before serving. 

Easy and delish.

Scraps and Snippets ~ Smores Cookies ... Vegan

 Smores Cookies (Vegan)  

Makes about 60 cookies

1 Cup coconut oil

1 3/4 Cup sugar

1/2 Cup agave or maple syrup

6 TBSP nondairy milk

1 tsp vanilla

1 Cup cocoa

2 3/4 Cup flour

1 tsp baking soda

1/4 tsp salt

Smores Topping

2/3 Cup crushed/broken graham crackers or graham cereal (check for vegan ingredients)

2/3 Cup chocolate chips (check ingredients)

10-12 large Dandies (vegan marshmallows) chopped/ripped into small pieces, about 8 per marshmallow.  Preheat oven to 350.   Crush grahams and rip up marshmallows and mix those with the chocolate chips in a bowl.   In a larger bowl mix the coconut oil, syrup, sugar, vanilla and milk until well mixed

. Add the baking soda, salt and cocoa and mix very well. Add flour and stir dough. Then roll dough into balls about the size of a walnut. Stick the ball into the marshmallow bowl and press a mixture of at least one piece of marshmallow and some graham crumbs into the cookie dough and place onto an ungreased cookie sheet. Bake at 350 for 10 minutes. 

Scraps and Snippets ~ Gingerbread Cookie Cups ~ Vegan

Gingerbread Cookie Cups 

makes approx 7 dozen cookies.

⅔ Cup Earth Balance 

⅔ Cup Coconut Oil (or Earth Balance) 

1 ⅓ Cup packed Brown Sugar 

2  TBSP EnerG with 2 TBSP water

⅔ Cup Molasses 

3 Cups Flour (I used whole wheat pastry flour)
1 1/2 Cups of Arbonne Vanilla Protein Powder (can use additional flour or another protein powder but make sure it's palatable)
2 tsp Baking Soda 

3 tsp Ground Ginger 

1 ½ tsps Ground Cinnamon 

½ tsp Ground Cardamom 

1 tsp Salt 

2 tsp Vanilla

Cream coconut oil/Earth Balance with brown sugar. Add egg replacement and mix well. Add molasses, vanilla, baking soda, ginger, cinnamon, cardamom, salt and vanilla. Beat until all incorporated. Add protein powder and stir, add two cups of flour, mix well. Add the remainder of the flour and mix. Chill dough for two hours or more.

When ready, preheat oven to 350. Grease a mini muffin pan. Roll dough into small balls approx a tablespoon. Press balls into mini muffin tins and press your thumb or finger into the center. Bake at 350 for 12 minutes. Let cool in pan, loosen, pop cookies out and continue to cool.

When the cookie cups are cooled, pipe cinnamon cream cheese frosting into center of cookies

Cinnamon Cream Cheese Frosting

4 Ounces Vegan Cream Cheese 

1 tsp Cinnamon 3 Cups Powdered Sugar 

Milk (I used almond) as needed for consistency (use a TBSP at a time if needed)

Scraps and Snippets ~ Pinterest/Blog Inspired Pasta Meal in One Pot ~ Delicious

I saw this idea on Pinterest and pinned it. How easy and promising, right? But for some reason I didn't quite wrap my mind around it. I was picturing soggy pasta and not so much taste. Then I saw this recipe that was for a smaller portion size and I thought I needed to just do it. I had mushrooms that needed to be diced and cooked, and already diced onions, and everything else except fresh basil. 

I used vegetable broth and added about a cup of diced mushrooms and about two teaspoons of dried basil. I did have to simmer it longer so next time I might either decrease the liquid a bit or plan to simmer it longer. I simmered for twenty minutes instead of ten and it was not mushy or over-done. Win, win. I also will probably use half vegetable broth and half water instead of all vegetable broth next time. Delicious. And definitely easy. 

Scraps and Snippets ~ Jacksalad Salad Sandwich Ring

My second experiment with jackfruit -- Jacksalad

I drained one can of immature unsweetened Jackfruit and dumped it in a crockpot with two cups of vegetable broth. I cooked it on low for 7ish hours while I was away. It darkened and softened enough to shred with a fork and the inside was nicely white. It looked a lot like shredded chicken. 

I let it cool and drained off the broth. 

To the Jackfruit I added approximately 1/4 each of the following:

Craisins (or diced fruit of choice such as apples or grapes)
finely diced celery
finely diced onion
chopped cashews (or other nuts of choice)

I made a dressing of :

3 TBSP Vegan mayo
1 tsp of brown mustard
1/8 a teaspoon each of 
salt
pepper
garlic powder
onion powder
dill weed
agave

Mix all together. This is great on crackers or bread. But, to make a ring, do the following:

Two cans of Vegan crescent rolls (I found some that just list "wheat" on their allergy labels). Not healthy ingredients, mind you, but this is for an occasional treat like the picnic I took them to. 

I didn't try to make it a beautiful wreath because I was going to just cut it into slices. Separate each triangle and place them side by side, touching with the flat end in and the points out. Press together very well. Scoop the Jackfruit salad onto the flat inner ring. Then fold the point over the Jack mixture and fold under or twist, overlap and tuck. 

Bake at 350 for 28-30 minutes. The dough will get golden. If you don't bake it long enough (the package says 12 minutes, but that's unstuffed bread) the bread doesn't cook all the way through. 

Scraps and Snippets ~ Blueberry Banana Cobbler

I wouldn't consider myself a pastry diva on any level. Pie crusts have always kind of terrified me. So I usually go for a cobbler. I got a huge (quart sized) box of organic blueberries at Costco. And I had a family reunion to go to. So. I thought why not a blueberry cobbler. Then I thought, what if I skipped the fat and tried to keep the sugar to a minimum. And this is what came out. 

Blueberry Banana Cobbler

Grease an 8 x 11 pan.  Preheat oven to 350.

Fresh Blueberries (about 4 cups, give or take.) 

1/2 Cup sugar (this leaves them a wee bit tart) 

Dump the blueberries in the greased pan.  Sprinkle the sugar over the fruit. (If you are using frozen blueberries or if you think your berries are going to be a bit soupier you might want to sprinkle a 1/4 cup or so of flour on the bottom of the pan before you dump in the berries. 

Banana Cobbler Topping: 

1 1/2 Cups flour (I used whole wheat pastry flour)
1 Cup oatmeal
1/2 Cup sugar
2 Ripe bananas

Mash bananas in the bowl, add sugar and flour and mix well. Add the oatmeal and stir. Drop dollops of dough on top of the blueberry mix.

Bake at 350 for 45 minutes. 

Scraps and Snippets ~ Lemon Chia Bars (Vegan)

Lemon Bars

8 x 11 30 to 35 minutes 350

1 1/2 Cup whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp salt

3 flax eggs (4 TBSP water, 2 TBSP milk)

1 Cup sugar

2 TBSP EB

1 tsp vanilla

1/2 tsp almond extract

1/3 Cup lemon juice

1 tsp lemon juice

1/2 Cup coconut oil

Zest of one lemon

1 TBSP chia seed

Glaze 

1 Cup powdered sugar

2 TBSP milk

1 teaspoon lemon juice

two drops almond extract

additional chia seeds, 1 tsp or so.

Bake 30 minutes, or until set up. Pour glaze over bars and let cool. 

Scraps and Snippets ~ Lemon Garlic Avocado Tempeh Sandwiches

1 Package Tempeh sliced into strips
1 TBSP garlic infused olive oil
2 teaspoons lemon juice
2 teaspoons lemon garlic pepper blend
1 avocado sliced
Thinly sliced onion
Bread/bun of choice

Mix the oil, seasoning and lemon juice together and place the sliced tempeh in it and turn to coat both sides. Place onions on the bread, buns and broil until bread is toasted and onions begin to caramel use. Remove. Brown tempeh. Place tempeh over onions and top with avocado slices.  Serve.

Scraps and Snippets ~ Banana Blondies with Caramel Banana Topping

Lightly grease 9 x 13 pan. Preheat oven to 350.


Blondie:

1/2 Cup softened coconut oil
1/2 Cup sugar
1/2 Cup (heavy) vanilla protein powder (Arbonne)
2 TBSP ground flax seed
3 bananas
1 tsp vanilla extract
1 tsp cinnamon
2 Cups flour
3 tsp baking powder
1/2 tsp salt
1/2 Cup chopped pecans
1/2 Cup almond milk
1/2 tsp lemon juice

Instructions: Place almond milk in a bowl and add the lemon juice. Let sit a minute until the milk begins to curdle. Add the ground flax and stir and allow it to gel a bit. 

In another bowl cream together sugar, protein powder, coconut oil and bananas. When mixed well add cinnamon, vanilla, salt and baking powder. Add the milk/flax mixture. Finally add the flour and stir well. 

Bake at 350 for 30 minutes.

Topping: 

1/2 Cup chopped pecans
3 chopped bananas
1 Cup brown sugar
3/4 tsp cinnamon

In a pan toss chopped pecans and heat, slice the bananas into the pan. When heated, add the sugar and cinnamon. Stir over medium heat until sugar begins to caramelize. 

Pour/spread the banana mixture over the blondies.   

Scraps and Snippets ~ Buffalo Scalloped Potatoes

Buffalo Scalloped Potatoes

5-6 medium potatoes thinly sliced or diced
1/2 onion thinly sliced or diced
1 TBSP Earth Balance
1 tub Vegan cream cheese (8 ounces, I used Trader Joe's)
2 stalks finely diced celery
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 tsp dried parsley
1 and 1/2 cups of the following liquids...water and red hot/pepper/wing sauce. I uses 1/2 cup Frank's hot sauce and 1/4 cup of habenaro hot pepper sauce and 3/4 cup water. This was a spicy combo. Nicely spicy for heat lovers, too much for weenies. :  ).

Instructions:

Dice or slice the potatoes and onion. Heat the Earth Balance in a skillet and toss in onions and potatoes and brown so they are semi-crunchy and caramelized. 

While the potatoes are browning, preheat oven to 350 and slightly spray 8 x 11 or 10 inch round pan. 

In a medium bowl mix liquids with the cream cheese. Add the spices and mix very well. Add the diced celery and blend. 

When your potatoes and onions are cooked to your preference slide half into the baking pan. Pour half of the buffalo sauce over the potatoes. Add the rest of the potatoes and repeat with rest of the sauce. Bake at 350 for approx 30 minutes or until potatoes are tender and the sauce is bubbling.

Scraps and Snippets ~ I've Found the Trick to Crunchy Roasted Chickpeas ~ A Sweet Version and A Savory One, Too.

I love the idea of roasted chickpeas. Chickpeas (garbanzo beans) are packed with protein and fiber. These little guys, when done right, can conquer the need-to-crunch craving. And the extra fiber and protein mean that a small handful can go a long way to satisfy.

I've attempted recipes I've found on blogs which require baking/roasting the chickpeas for 45 minutes at 425 to 450 degrees. I've been disappointed in the crunch factor. But roasting longer means some of them or all of them are going to burn. The trick is letting them dehydrate after roasting. (Go ahead and make these the day before, they don't lose their crunch when packed in a lidded container.)

Mixing is quick but baking takes a bit longer. You will bake/roast them at 425 for 40 minutes turning them at 20 minutes. Drop the oven temperature to 300 and let them bake another half hour or so. Turn off the heat and allow the pan to sit in the oven while it cools.

Thai Chickpeas

Rinse and dump one can of chickpeas (garbanzo beans) in a bowl. (If you do your own beans from dried it is 1 and 2/3 cup cooked beans). Add.
1 TBSP soy sauce
½ TBSP peanut butter
½ teaspoon lime juice
1 teaspoon garlic powder

Mix well.

Dump coated beans on a greased cookie tray. Bake at 425 for 40 minutes turning at 20 minutes. After 40 minutes turn oven to 300 and cook an additional half hour. Turn off oven and leave the tray alone until it until it cools. (an hour) (These make fun croutons.)


A sweet version: Cinnamon Maple Chickpea Crunch

1/2 TBSP melted coconut oil
2 TBSP maple syrup
1/2 TBSP brown sugar
1 teaspoon cinnamon
Mix ingredients in a bowl and add a drained/rinsed can of chickpeas (if you make your own beans from dry this will be approx 1 2/3 Cup of cooked chickpeas.) Mix well and dump on a greased cookie sheet.

Bake at 425 for 40 minutes turning at 20 minutes. After 40 minutes turn oven to 300 and cook an additional half hour. Turn off oven and leave the tray alone until it until it cools. (an hour)

Scraps or Snippets ~ African Infused Stew/Gravy

African Infused Stew or Gravy  

(Makes approx 6 servings depending on hunger level)

The flavor of turmeric, peanut butter, garlic and coriander are subtly  present in this recipe and very much African. You could add a bit of heat with a sprinkle of dried pepper flakes or splash of hot sauce if so inclined.

3 ½ Cups vegetable broth 

1 Cup rinsed dried lentils (I used red)

1 TBSP Earth Balance or oil

4 TBSP peanut butter

1 15 oz can of tomato sauce or diced tomatoes

½ onion diced

1 Cup of chopped vegetables of your choice

½ Cup diced celery

1 teaspoon garlic powder

¼ teaspoon coriander powder

¼ teaspoon turmeric

½ teaspoon salt if you use low sodium broth

3 Cups prepared rice or quinoa as a base for the stew as a gravy. Or use pita triangles or an Injera style bread for dipping or scooping into the stew.

In a dutch oven or large frying pan saute celery, onion and vegetable of your choice in the TBSP of Earth Balance or oil. When onion is translucent add the peanut butter, the spices, the tomatoes and the broth. Mix well. Add the lentils and let simmer approx 20 minutes. Longer is fine though you may have to add a bit more broth if it gets too thick. Crockpot on low for several hours would be fine, too, in that case you can skip the oil/Earth Balance and sauteing of veggies and just throw all of it in the crockpot together.

Scraps and Snippets ~ Asian Slaw Salad of Deliciousness....

One of my favorite salads of all time is a tie between Applebees and Panera. Same salad, just different versions. However. It contains meat and dairy, and well, it's a thing of the past. Goodbye Asian Chicken Salad. I do actually miss you. A little. Enough to try to create you Vegan style at home. 

If you've not tried the orange glazed Vegan chicken sub nuggets at Trader Joe's (Chicken-less Mandarin Orange Morsels). Get there and get some. Crazy good. Omnivores accused me of stopping by McD's and picking up a 20 pack of the dreaded mcnuggs...shudder...when they peeked inside my oven.

You bake em, you put glaze on them and then you put a few on top of this beauty. Oh YUM!

This makes a good sized salad. Enough to feed 8.

1 bag broccoli slaw  (standard sized)
1 bag cole slaw  (standard sized) (or shredded cabbage and carrot)
1 larger head of romaine (chopped)
1 bag pea sprouts

Rinse and drain and mix together in a big bowl. 

Add sides of the following for people to doctor their own salads custom style. I put some of the dressing on the salad and mixed well.

Toasted almond slivers. (ten minutes in a 300 degree oven does it.)
Toasted sesame seeds (ditto)
Sesame sticks
chopped green onion
grated fresh ginger
soy sauce
additional things that sound good to you
dressing
Chicken-less Mandarin Orange Morsels

Dressing: 

3 1/2 TBSP rice vinegar or mixture of rice and orange vinegar
1 teaspoon soy sauce
1/2 TBSP sesame oil
2 TBSP orange juice (Juice a fresh orange)
1 TBSP maple syrup or sugar

Mix well.