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.

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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

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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!

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  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.

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Serves eight.

Adapted from Cabbage Slaw Recipe.

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Recipe: Roasted Beets and Sweets

 

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Ingredients

3 large beets*, peeled and diced
3 T olive oil, divided
3 sweet potatoes*, diced
1 yellow onion, diced
1 t garlic powder
1 t sea salt
1 t black pepper
1 t cane sugar**

*Bonus points if you use rainbow beets and different sweet potatoes. The more color, the better!

**Ditch the sugar to make this recipe paleo.

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  1. Preheat oven to 400ºF.
  2. In a bowl, toss beets in 1 T olive oil until coated. Distribute evenly on a baking sheet and roast for 15 minutes.
  3. Rinse the bowl, then toss sweet potatoes, onion, garlic powder, sea salt, pepper, sugar, and 2 T olive oil until coated.
  4. Mix sweet potato mixture with the beets on the baking sheet. Bake for 20 minutes, stir the mixture, then bake another 25 minutes until all vegetables are tender.

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Serves six.

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Adapted from Roasted Beets ‘n’ Sweets.