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.
For these fakey eggy appetizer sandwiches I combined two recipes and some touches (of evil) of my own. This looks SO like real egg salad thanks to the coloring of the turmeric and the secret ingredient of Hell fire.
For the dressing I used the extra homemade garlic mayo from Vegan Diner by Julie Hasson I had made for the potato salad we had at the weenie roast the previous weekend.
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.
The Complete Guide to Vegan Food Substitution by Celine Steen and Joni Marie Newman is and UH-MAH-ZING resource I recommend to every vegan cook. It is chock-a-block with resources, information and recipes, including this one...
Traditional "Egg" Salad
For Eggs:
- 20 ounces (567 g) extra-or super-firm tofu, drained and pressed
- 1 tsp turmeric
- Salt and pepper to taste
Optional Add-Ins: chopped celery, pickle relish, chopped fresh parsley, chopped fresh green onions
To Make The Eggs: Mash half of the tofu in a mixing bowl with the turmeric until it resembles crumbled egg yolks and the turmeric is well incorporated. This is the "egg yolks." Cut the remaining tofu into tiny cubes. This will be the "egg whites." Combine the whites and the yolks and mix in the dressing. Add optional
add-ins, with salt and pepper to taste.
Notes: Egg salad needs that sulfurous Hells Bells smell, right? The secret ingredient is... black salt - which is actually a depressing pinkish/grey and it is PUNGENT. Add small amount, mix, then taste adding more if needed.
I added some very finely chopped celery for crunch and put green onions on top as a garnish.
To serve this as an appetizer I got some baby bread slices (wheat and rye), added a small amount of extra mayo - you could use Veganaise too - to aid in the sticking to the bread, put on a dollop of eggy mix and topped with some sprouts and thin slices of green onion.
For the gluten-free crowd I put the mix on a nice leaf of lettuce.
