|| vegan asian bowl ||

1 package of edamame beans
1 large carrot
dried seeweed
large handful of spinach
rice wine vinegar
slice of ginger
1 garlic clove
1 tsp sesame oil
olive oil
sea salt
black peppercorns

carrots- use potato peeler to slice carrots into long strips. saute carrots in pan for a couple of mins on med heat with a tiny bit of olive oil, minced garlic. a finely chopped ginger, sea salt and black peppercorns. i didn’t leave the carrots cooking too long because i wanted them to have a bit of a crunch. 

edemame beans- in another pan i sauteed the beens in a sesame oil for a couple minutes on med heat as well. 

throw carrots, edemame, sliced cucumber, dried seeweed onto bed of spinach. drizzle rice wine vinegar and sprinkle sesame seeds on top if desired:)



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