Recipe: Coleslaw

It’s 4th of July weekend, and you know what goes well with burgers, fireworks, and independence? COLESLAW. Trick all the Ricks in your life and bring this tasty vegan slaw to share at a cook out. Or, make it and keep it all to yourself. This is a judgment free zone.

IMG_2103

IMG_1996

Ingredients

1 head of green cabbage
1 carrot
1 c organic Vegenaise
2 T coconut milk
2 T white vinegar
2 T cane sugar
1/2 t sea salt
1 t black pepper
1/2 t celery salt

IMG_1967

Never underestimate the power of a sad looking carrot in the bottom of your vegetable crisper. It may no longer be a crunchy, raw delight but it can be roasted. It can be baked into a cake. It can be shredded into slaw. It can be born again, honey!

IMG_1980

IMG_1981

  1. Shred the cabbage and carrot in a food processor, or chop coarsely by hand.
  2. In the serving bowl, combine the Vegenaise, milk, vinegar, sugar, sea salt, pepper, and celery salt.
  3. Stir the cabbage / carrot mixture into the dressing until well combined. Cover and refrigerate if not serving immediately.

IMG_2006

IMG_2009

IMG_2024

IMG_2106

Serves eight.

Adapted from Cabbage Slaw Recipe.

Advertisements

Recipe: Banana Bread

IMG_1404

Do not disparage sad looking bananas! An overripe banana is sweeter and perfect for baking or freezing for smoothies.

IMG_1408

IMG_1413

IMG_1411

IMG_1416

Ingredients

Wet Ingredients:
3 large overripe bananas
2 T ground flaxseed
1/3 c coconut milk
1/3 c coconut oil, melted
2 T maple syrup
2 t vanilla extract

Dry Ingredients:
1/4 c plus 2 T cane sugar
1/2 c rolled oats
1 t baking soda
1/2 t baking powder
1/2 t sea salt
1 1/2 c whole wheat flour

Optional Toppings:
Chopped pecans, sliced banana, chopped walnuts, chocolate chips

IMG_1425

IMG_1430

  1. Preheat the oven to 350°F.
  2. Lightly spray 9 x 5″ loaf pan (or parchment paper-lined loaf pan) with oil and set aside.
  3. In a large bowl mash the banana until almost smooth.
  4. Stir in wet ingredients (flax, milk, oil, syrup, vanilla) into banana until combined.
  5. Stir dry ingredients into the wet mixture one by one, in the order listed (sugar, oats, baking soda, baking powder, salt, flour) until just combined.
  6. Using a spatula, pour batter into the loaf pan and spread out evenly.
  7. Add toppings, if desired.
  8. Bake uncovered for 45 to 55 minutes until lightly golden and firm on top. Do a toothpick or butter knife test in the middle of the loaf to confirm it’s done. Mine took 52 minutes to bake.
  9. Place pan on a cooling rack for 30 minutes.
  10. If you did not use parchment paper, slide a knife around the loaf to loosen it and gently remove it from the pan. Place on a cutting board and slice.

IMG_1448

IMG_1451

Good with breakfast, paired with coffee, as dessert, or as a host gift.

IMG_1453

IMG_1456

Rick was eager to dig in and followed me around with a butter knife while I finished taking photos.

IMG_1444

Apollo Aldrich was there, too.

Store in an airtight container. Enjoy!

Adapted from Vegan Banana Bread.