SJM & HAA Collaborative Coleslaw (German/Irish Coleslaw Compromise)
- 4 cups of finely shredded cabbage - red, green or a combination of both
- 1 cups shredded carrots
- 1/4 to 1/2 cups vegan mayo
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon agave nectar
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic powder
- Salt and freshly ground pepper to taste
In a large bowl add the shredded cabbage and carrots and toss. Add vegan wet ingredients and toss. Add dry ingredients and toss. Taste. Adjust seasoning if needed. Chill for 15 to 20 minutes minimum and serve! Cole Slaw is one of those kooky dishes that get better the longer the flavors have time to meld, so no hurry on serving!
Notes: As with potato salad, people are picky-pants about their coleslaw. It can get ugly based on shred size of the cabbage alone. Some purists (65+ Midwesterners) don't cotton to none of that basted red cabbage. My point being you can easily customize this recipe to your own tastes.
SJM and I did a good old fashioned cabbage collab on this here pretty, little cole slaw recipe. We used the homemade garlic mayonnaise recipe from the Vegan Diner by Julie Hasson.
However, Vegenaise would work just as well.
E-Z BBQ Marinated Tofu on Grill
- 1 package extra firm tofu
- 1 - 2 cups BBQ sauce
1. Open block of tofu and press to remove excess water.*
2. Cut tofu into slices - I cut 8 at approx 1/2" thickness, they need to be big enough to not fall through the grate on the grill.
3. Put tofu in a shallow dish or a large freezer bag and cover with BBQ sauce. Make sure every piece of tofu is covered. Marinate at least one half hour, turning and/or brushing at least once or shaking gently if in plastic bag.
4. Put tofu on grill, cook for about 20 minutes until warmed through, flipping at halfway point.
5. Plate and serve!
* Frozen tofu works the best for this recipe as it gets a spongy texture after defrosting, perfect for sucking up a marinade. Freeze tofu in package for 48 hours, thaw by placing the package in a few inches of boiling waters for roughly ten minutes. Open package and press, if needed (to press tofu, put a clean cotton cloth or several layers of paper towels on a plate, place tofu on plate, repeat layers on top, add several heavy items such as books, let sit 10 to 15 minutes). Cut tofu into strips or cubes and marinate a minimum of half an hour.
Thrift Tip: You can save the extra BBQ sauce to use again (unlike meat, tofu does not contain any dangerous bacteria, etc. - store in refrigerator until needed.
The Best Way To Cook Sweet Corn
1. Shuck corn - be sure to get all those stringy silks off the ear!
2. Fill a tall pasta pot with 1-2" of water and bring water to a boil.
3. Stand ears of corn upright in pot (it's okay if they get slightly submerged), add lid, and steam until just heated through - roughly 10 minutes. DO NOT overcook!
4. Serve piping hot with butter or margarine and salt.
This recipe can be found in the ultimate vegan comfort food cookbook Vegan Diner by Julie Hasson. Steve Legato contributed photos that make you want to try and make every recipe immediately.
Garlic-Dill Potato Salad
(makes 4 servings)
- 2 pounds small red potatoes
- 1 cup Garlic Mayo (recipe follows)
- 1/4 cup minced fresh dill
- 2 large cloves garlic, pressed or finely minced
- 1 teaspoon fine sea salt
- Freshly ground pepper to taste
In a large pot of lightly salted boiling water, add potatoes and cook until just tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Dice into large chunks.
In a large bowl, stir together the mayonnaise, fresh dill, garlic, salt and pepper. Add the diced potatoes to the bowl and toss to coat with the mayonnaise mixture. Give the potato salad a few good stirs, as it helps the salad become thick and creamy. Season to taste with salt and pepper.
Serve the potato salad right away, or refrigerate until ready to serve.
Homemade Garlic Mayo
(Makes about 2 cups)
- 1 (12.3-ounce) package extra-firm silken tofu, preferably the Mori-Nu brand
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 large cloves garlic
- 1/2 teaspoon fine sea salt
In a food processor or blender, combine the tofu, olive oil, mustard, lemon juice, garlic and salt. Puree tofu mixture until ultra smooth, stopping to scrape down the sides of the bowl or blender as necessary. Make sure that there aren't any little bits of unblended tofu.
Taste the mayonnaise, and adjust seasonings to taste. Transfer to a covered container and refrigerate for an hour, if possible, to let the flavors meld before using.
I made this recipe for a small, intimate weenie roast and it seemed to please both the omnis and the vegans. We also had...
Broccoli slaw topped with crunchy chow mein noodles made by Big D (back left), baked beans, Kettle Chips - lightly salt and salt and pepper flavors, and garlicky chip dip.
Fixin's for Chicago style hot dogs! Mustard, onion, relish, tomato, pickle spear, celery salt, and pepperocinis. The blasphemous natural ketchup is mine. I know, I know, it's a sin to put ketchup on a hot dog. I'm a sinner!
I asked Chickie Jay to write down the meal stuffed into a bun known as the Chicago style dog. Who can remember all that? I kept referring to this list as reference material like a chump.
In addition to vegan hot dogs we also served Field Roast Sausages - Smoked Apple Sage. HO-LEE K-RAP these are good eatin'! If you are very careful you can slide them up a roasting stick (the long way) and warm them over a cracklin' campfire.
http://www.fieldroast.com/products/food-service/field-roast-sausages/
