I think I lasted about 1 week, but one food I did manage to do was avoid soy.
During that time I discovered a way to do Asian food without tamari or soy sauce.
Exciting, right? Allow me to demonstrate.
A local grocery store in Portland has this amazing kale “slaw” with carrots and cabbage, and I’ve basically been living off of it for the past month.
It’s the easiest thing to reach into the refrigerator and grab to make quick salads, scrambles, or bowls.
And I’ve made my own version for the base of this salad.
The amazing part of this 20-minute recipe is the dressing.
It’s a simple mix of cashew butter, chili garlic sauce, maple syrup and sesame oil (meaning it’s soy-free!).
A sprinkle of salt (or tamari) adds a bit of saltiness if needed, but I usually skip!
It’s a gorgeous bright orange hue, creamy, and spicy-sweet (my favorite).
This salad makes a delicious snack or side, but to make it an entrée I added some miso-roasted crispy chickpeas!
That’s right, I did a little internet research and found a few tips for making chickpeas super crispy and crunchy.