Vegan Coleslaw

20141030_162557Poppy is currently eating this for her dinner. She does have it on top of sweet potato but all she is interested in is the coleslaw! I don’t blame her, it is tasty stuff. Like most of my recipes you can adapt it according to your personal preferences. I usually add shredded kale but we had run out today. You can add more cashew nuts to the dressing if you want it to be thicker, the more you add the thicker it will be, but you don’t need them at all if you prefer, you could try adding tahini for a bit of thickness or nothing if you prefer a very runny dressing, the flavour will still be there. We eat this with salads, in wraps, sandwiches, on top of a burger, in a buffet, alongside a chilli…a delicious way to add some veggies to your meal.

Veggie Ingredients:

2 grated carrots

1/2 grated cabbage

4 spring onions, chopped

Large handful kale, processed in blender to shred (optional)

For the dressing:

1/2 cup cold pressed olive oil

2 tablespoons apple cider vinegar

1/4 cup water (you can add more if it is too thick)

1/2 cup cashews, ideally soaked for 4 hours (or more)

2 cloves garlic

1 tablespoon maple syrup

Squeeze of lemon juice

Pinch of salt

Simply blend all of the dressing ingredients and add the the carrot and cabbage mixture. Taste and add more vinegar, maple syrup, garlic or salt according to your personal taste. This recipe will serve about 4. 

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Spring salad

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After a miserable day yesterday I felt like something fresh and colourful to remind me it was actually still Spring. I came up with this lovely pesto pasta salad. I wanted to use spring onions instead of red, which didn’t work all that well, but we didn’t have any.

Pesto:

Pine nuts (half a small pack)

Bunch of Basil

Generous Drizzle of Olive oil

Garlic (I used 1/2 a clove)

Lightly toast the pine nuts for a few mins, tossing regularly to prevent burning. Whizz all of the ingredients in a mimi food processor, tasting to check the quantities, this was only enough for one portion. 

For the salad:

Cook pasta of your choice (I used whole grain rice pasta) and leave to cool

Stir through pesto and add the following:

Avocado 

Artichokes

Cherry tomatoes

Spring onions

Cucumber

Mango

Extra pine nuts and basil to garnish

If you are not vegan then parmesan would be delish on this, I can’t pretend pasta is better without cheese! 

This was a hit with Poppy as well. She only tasted a couple of bits of pasta because it was her bed time, but I will be making it again for her as she seemed impressed!