Hannah McNeely | What I Ate Today in California (for the last time) @HannahMcNeely | Uploaded April 2022 | Updated October 2024, 15 hours ago.
Click here for a FREE VEGAN MASTERCLASS on how to make your vegan lifestyle sustainable and effortless. hannahmcneely.com/minivegancourse
(We are moving out of California. So excited to share the journey with you. Stay tuned!)
The VEGAN FOR GOOD digital course is now available! Go vegan, stay vegan. Make it a sustainable lifestyle. bit.ly/3J5Pp18
MY MOM AND I WROTE AN E-BOOK! hannahmcneely.com/ebook We hope you love it.
"Hey, Hannah, what's the music in your video?" I got it on Music Bed. Here, sign up for your free account! http://share.mscbd.fm/hannahmcneely
My friend Mel on IG: instagram.com/absofruitlymel
Noodle Salad (inspired by the Esslestyn’s Lightning Noodle Salad)
Ingredients for salad:
Rice noodles, cooked and set aside (We love Lotus Rice Ramen)
Kale, destemmed and finely chopped
Arugula
Cilantro, finely chopped
Cherry tomatoes
Goldenberries
Extra-firm tofu (air fried or baked)
Ingredients for dressing:
Tahini
Fresh Ginger, peeled and roughly chopped
Garlic
Tamari or soy sauce (sub coconut aminos and braggs liquid aminos)
Rice vinegar
Lime juice and zest
Dates
Maple syrup
A few splashes of water
Method:
Combine salad ingredients in large bowl.
Blend dressing ingredients until very smooth.
Mix!
(Note: I didn’t measure, so that’s why this is a rough recipe.)
Click here for a FREE VEGAN MASTERCLASS on how to make your vegan lifestyle sustainable and effortless. hannahmcneely.com/minivegancourse
(We are moving out of California. So excited to share the journey with you. Stay tuned!)
The VEGAN FOR GOOD digital course is now available! Go vegan, stay vegan. Make it a sustainable lifestyle. bit.ly/3J5Pp18
MY MOM AND I WROTE AN E-BOOK! hannahmcneely.com/ebook We hope you love it.
"Hey, Hannah, what's the music in your video?" I got it on Music Bed. Here, sign up for your free account! http://share.mscbd.fm/hannahmcneely
My friend Mel on IG: instagram.com/absofruitlymel
Noodle Salad (inspired by the Esslestyn’s Lightning Noodle Salad)
Ingredients for salad:
Rice noodles, cooked and set aside (We love Lotus Rice Ramen)
Kale, destemmed and finely chopped
Arugula
Cilantro, finely chopped
Cherry tomatoes
Goldenberries
Extra-firm tofu (air fried or baked)
Ingredients for dressing:
Tahini
Fresh Ginger, peeled and roughly chopped
Garlic
Tamari or soy sauce (sub coconut aminos and braggs liquid aminos)
Rice vinegar
Lime juice and zest
Dates
Maple syrup
A few splashes of water
Method:
Combine salad ingredients in large bowl.
Blend dressing ingredients until very smooth.
Mix!
(Note: I didn’t measure, so that’s why this is a rough recipe.)
