wfpb no-oil

Crunchy Slaw

karenwpullen Recipes, Salads , , , ,
Prep Time10 minutes
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Crunchy Slaw

Course: Salad, Side Dish
Cuisine: Vegan
Servings: 0

Ingredients

  • 1/4 head red cabbage about 2 cups, shredded
  • 1/4 head green cabbage about 2 cups, shredded
  • 3 carrots 1 to 1 1/2 cups, shredded
  • 1/2 yellow bell pepper sliced thin. Red or orange will do as well.
  • 1/2 cup pepitas or other nuts, like peanuts, sunflower seeds, walnuts
  • juice from one lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

Instructions

  • Chop or shred both cabbages into thin pieces. I used a mandolin. Can also use the food processor, a grater, or a knife.
  • Carrots: I buy them already shredded. If using whole carrots, grate them.
  • Slice the bell pepper into thin strips.
  • Toast the pepitas for a few minutes. Watch them — they easily go from perfect to burnt!
  • Toss together the cabbages, carrots, bell pepper, and pepitas.
  • Whisk the lemon juice, salt, cumin, and garlic powder together, and pour over the salad. Mix well.

Notes

It might be a Southern thing to add nuts to slaw. But everyone will love that extra crunch.
Besides a side dish or salad, slaw makes a great topping for the possible burger or vegan sloppy joes.

Snobby Joes

karenwpullen Main Dishes, Recipes, Sandwiches, Snacks, Dips, and Smoothies , , , ,
Prep Time5 minutes
Cook Time10 minutes
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Vegan Sloppy Joes

Course: Main Course, Snack
Cuisine: American
Keyword: lunch, sandwich
Servings: 6 sandwiches

Ingredients

  • 2 15-oz cans lentils drained and rinsed
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic chopped

Sauce

  • 1 15-oz can tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons mustard
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons maple syrup
  • 1 teaspoon salt

Instructions

  • Sauté the onion, garlic, and green pepper until soft, about 5 minutes. Add a little water if they start to stick.
  • Add the chili powder, paprika, and cayenne to the vegetables; stir and cook about one minute.
  • Add the rest of the sauce ingredients and mix. Add the lentils, simmer for a few minutes to let the flavors develop.
  • Serve on toast or burger buns.

Notes

This recipe calls for canned lentils but you can easily cook lentils beforehand. One cup dried green or brown lentils to 4 cups of water; cooks in about 20 minutes. Lentils do not have to be soaked.
To make it even more quickly, use a jarred barbeque sauce (read the label to minimize oil). Just simmer the lentils in the sauce for a few minutes to develop flavor.
Very good served with crunchy slaw.

Easy “Butter” Tofu

karenwpullen Main Dishes, Recipes , , , ,
Prep Time15 minutes
Cook Time15 minutes
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Easy “Butter” Tofu

"Butter-chicken-style" tofu is easy and amazingly good with its creamy tomato sauce.
Course: Main Course
Cuisine: Indian, Vegan
Keyword: creamy, tofu, tomato
Servings: 4

Ingredients

  • 1 15-oz package tofu firm or extra firm
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 tablespoon maple syrup
  • 1 28-oz can diced tomatoes
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened plant milk

Instructions

  • Press the tofu for 15 minutes. Use a tofu press, or put it between two clean dishtowels and weight it heavily.
  • Combine the cashews and plant milk in a blender and puree until creamy.
  • Sauté the ginger, garlic, and onion for a few minutes over medium heat until soft. Add a little water if it starts to stick.
  • Add all the spices and cook, stirring, a few more minutes.
  • Cube the tofu into about 40 pieces. Add tofu, tomatoes, and maple syrup to the pan.
  • Stir in the cashew mixture and simmer for 10 minutes.
  • Season with salt and pepper if needed. Serve with rice.