Yes, even Bobby Flay can provide inspiration for the vegan chef! His Chinese Chicken Salad is one of my favorite salads of all time: shredded Napa cabbage, sugar snap peas, cilantro, carrots, and peanuts with a zippy red chile peanut dressing. I veganize it by substituting agave for the honey and topping it with grilled tempeh instead of chicken. The flavors sing!
Today, however, I tried topping the salad with cashews and Orange Cashew Dressing, basically because I had some in the fridge. I also packed a kiwi fruit (I like to slice them in half and scoop them out with a spoon) and one of my new favorite snacks: Millet Rice Manna Bread. Manna Bread is made entirely of sprouted wheat kernels, which are said to be easier to digest than regular wholewheat flour. The loaf is cakey, dense, and moist, excellent plain or topped with cashew butter. This fall, when it stops being hotter than blue blazes round here, I plan to bake my own.
Verdict: I liked the cashews, but missed the more assertive peanut dressing. 4 stars.
P.S. Yes, this was a little lunch just for me; shmoo is eight now, and has been really into cooking for himself these days (his specialty is smoothies). I'm happy to step back and let him choose his own meals; it's fun to watch him learning to cook, and I'm not about to give him a complex by jumping in to take pictures.