Only Recipes, by Alessandra Zecchini ©

I love beans and lentils, but I also love salads and raw food, my body feels like it needs them! I usually mix cooked beans with raw salad vegetables, but when I remember I get some bean sprouts, and I particularly like this crunchy bean combo from  Sproutman . I can just eat the sprouted beans as they are, with a drop of olive oil and lemon juice, 

This is Vegan, gluten free, fat free, light, and yet fully balanced and filling (or at least, it is for me :-)). Best consumed with beer, or with a glass of chilled Cracroft Chase Pinot Gris (please scroll to the end of this post for another Christchurch earthquake update). Vegan Thai Salad Rolls On Saturday I went to the Oratia Farmers Market and bought some smoked salt and garlic. The smoked salt is really nice and mixed with a few spices and herbs, so I thought of using it to marinate some organic tofu to put inside my Thai salad rolls. I cut the tofu into thin strips and then I sprinkled the salt on. After 30 minutes I turned the tofu slices over and sprinkled the smoked salt on the other side too. After other 30 minutes I lightly fried the tofu slices with rice bran oil. I put it on some kitchen paper to remove the excess oil, and set aside. I used Thai rice paper wrap, which are gluten free. You need to soak the rice pape...