Quick and Easy Vegan Slow Cooking (53 page)

E
VEN IF YOU’VE
never been one to fill celery with cream cheese or peanut butter and munch away, sometimes you’ll have some left in the fridge that needs using up, so try it in this coleslaw. I prefer this slaw with Coleslaw Dressing (recipe follows), but others prefer it with mayo only. I think this is best the second day, so plan to make ahead if you can. It’s great alongside any of the Chilies and BBQ-Inspired Dishes (
page 129
).

Serves 4 to 6
Preparation time: 10 minutes

1 recipe Coleslaw Dressing (recipe follows) or ½ cup of your favorite vegan mayonnaise
 

3 cups mixed shredded cabbage, bagged or cut your favorite cabbage

2 small celery stalks, finely sliced on a bias

2 spring onions, finely sliced on a bias

2 tablespoons capers, drained
 

Salt and black pepper

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Make the Coleslaw Dressing or measure the mayonnaise into a bowl.

2.
Add the cabbage through the capers.

3.
Mix well, taste, and season with the salt and pepper as required.

4.
Refrigerate for at least 1 hour prior to serving.

Coleslaw Dressing

T
HIS IS MY
basic, all-purpose, mix-and-match coleslaw dressing. Sometimes I jazz it up, as in the Celery and Caper Coleslaw (
page 229
), Chickpea Slaw (
page 231
), and Pineapple Kale-Slaw (
page 232
). At other times I just stir it into shredded cabbage. It’s also good as a green salad dressing, so don’t reserve it for coleslaw only. Because this dressing can be used in so many salads, it’s great to have in the fridge at all times.

Makes about ½ cup
Preparation time: 5 minutes

¼ cup your favorite vegan mayonnaise

1 tablespoon Dijon, or other mild mustard

1 tablespoon lemon juice

1½ teaspoons agave

1 garlic clove, minced
 

1 to 2 tablespoons water

Salt and black pepper

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Whisk the mayonnaise through the garlic together in a large bowl if using for another recipe immediately; otherwise, a small bowl is fine.

2.
Add water to get the consistency desired for coating your slaw.

3.
Taste and season with the salt and pepper as required.

4.
Use as directed in the recipe or cover, refrigerate, and keep for up to 3 days.

Chickpea Slaw

C
OLESLAW INFUSED WITH
creamy avocado, chickpeas, and sweet dried cranberries—oh, how yummy this is! Perfect with any of the Chilies and BBQ-Inspired Dishes (
page 129
). This is best eaten the day it is made because the avocado will brown after a few days. The lemon juice in the dressing will keep it green, but not forever.

Serves 4 to 6
Preparation time: 10 minutes

1 recipe Coleslaw Dressing (
page 230
)
 

½ avocado, roughly chopped
 

3 cups mixed shredded cabbage, bagged or cut from your favorite cabbage

1 cup cooked chickpeas, if canned, drained and rinsed

½ medium red onion, finely chopped

¼ cup dried cranberries

1.
In a large bowl make the Coleslaw Dressing; add into that bowl the avocado pieces and toss to coat.

2.
Add the cabbage through the cranberries and gently toss to coat with the dressing; try not to break up the avocado too much.

3.
Refrigerate for at least 1 hour prior to serving.

Pineapple Kale-Slaw

I
F YOU’RE COOKING
for someone who dislikes raw kale, you can hide it in a green mixed salad or try it in a dish like this one. I think it is the sweetness from the pineapple and raisins that does the trick. This kale-slaw is great the next day, and the longer sitting time softens the kale and allows the flavors to really mix. Serve with Chilies and BBQ-Inspired Dishes (
page 129
) such as Baked Beans (
page 145
).

Serves 4 to 6
Preparation time: 10 minutes

1 recipe Coleslaw Dressing (
page 230
)
 

3 cups mixed shredded cabbage, bagged or cut your favorite cabbage

1 cup shredded kale

½ medium red onion, finely chopped

½ cup canned pineapple bits, drained

½ cup raisins

1.
Make the Coleslaw Dressing in a large bowl; add the cabbage through the raisins and toss to coat.

2.
Refrigerate for at least 1 hour prior to serving.

Herbed Chees-y Sauce

Y
OU CAN MAKE
this sauce without the fresh herbs added at the end, but I like the extra flavor lift they add. Perfect for stirring into pasta, over polenta, green vegetables, baked or mashed potatoes, as a dipping sauce with hot appetizers, and just about everywhere! Grating the shallots gives a smoother sauce, if you don’t want any texture. For a completely smooth sauce, blend with an immersion blender at the end. You can substitute all-purpose flour and soymilk if you like.

Makes about 1½ cups
Preparation time: 5 minutes
Cooking time: 15 minutes

2 tablespoons vegan margarine
 

2 shallots, finely chopped or grated

½ teaspoon dried thyme
 

2 tablespoons chickpea flour, sifted if lumpy

2 tablespoons ground almonds
 

1¼ cups almond milk
 

1 tablespoon prepared yellow mustard

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 tablespoon finely chopped fresh thyme

¼ teaspoon salt

¹
/
₈
teaspoon turmeric

¹
/
₈
teaspoon paprika

¹
/
₈
teaspoon black pepper

¹
/
₈
teaspoon black salt
 

Salt and black pepper

*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on
page 39
.

1.
Melt the margarine in a small pan over medium heat; sauté the shallots and thyme until soft and aromatic, 2 to 3 minutes.

2.
Add the flour and almonds, stir to lightly cook, and add the milk ¼ cup at a time, stirring well between each addition and allowing to thicken prior to adding the next measure.

3.
When all the milk is added, stir in the mustard through the salt, heat gently for a few more minutes, taste, and season with the salt and pepper as required just prior to serving.

Garlic “Butter”

“butter” only