Vegan Parsley Salad
- Ready In:
- Add 1 tbs of olive oil to a pan and heat until the oil shimmers. Add sunfower nuts to the pan, stirring constantly until they are fragrant and slightly toasted. Set aside to cool.
- Add shredded carrot, chopped parsley and chopped tomato to a large glass bowl. Add lemon juice, remaining olive oil, salt and pepper and toss gently.
- Once cooled, add toasted sunflower seeds, toss, and refridgerate.
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> Pescetarian, lovin' the hippie-eats, learned to cook authentic Japanese fare in Kyoto! Okay, I figured I should add a bit to the above, so here goes: I'm a on-air personality on a radio station in the city where I live. My girlfriend and I recently bought an art gallery and are in the midst of remodelling the lofts above it for a living space. My girlfriend and I travel frequently - we just got back from a three week trip to Argentina, Paraguay and Brazil - and I love to pick up recipes as I go. We've been vegetarian (although we eat fish) for about a year and a half and I absolutely love it. We eat tons of fresh veggies and fruit and pasta and grains and a moderate amount of fish...and I can't imagine ever craving meat in my diet again! My family are a very meat-and-potatoes type of mid-western, so they are absolutely baffled by this. I think they must imagine what goes on their dinner-plates (Steak, a few pieces of broccoli, a baked potato) and wonder how we can survive on what's left after you remove the meat. Luckily, I'm a pretty good cook - no, make that a very daring cook! No fear! - and my girlfriend is kind of human garbage disposal. Seriously, she's never met an obscure ethnic dish she didn't like. So, that's it for now.