Deli Kale Slaw Vegan Friendly Recipes

DELI KALE SLAW (VEGAN FRIENDLY)

Deli Kale Slaw (Vegan Friendly) image

Another recipe my niece Next Jeneration shared with me. Fact: she stole the recipe ;). Amounts of ingredients are estimated-servings are estimated. I think green onions or a small amount of red onion diced small would be really good in this slaw.

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb shredded kale
1 cup red cabbage, shredded
2 carrots, shredded
2 stalks celery, minced (I usually add a little bit of celery leaves as well)
3/4 cup mayonnaise (or vegan mayonnaise)
1/2-1 tablespoon agave nectar (or honey for non-vegan version)
1/2 tablespoon sesame seeds (I don't remember if there were brown or black sesame seeds so I added little of both)
1/2 teaspoon toasted sesame oil
1 tablespoon Braggs liquid aminos (dark balsamic vinegar works for me. I never use Braggs.) or 1 tablespoon soy sauce
2 tablespoons raw apple cider
salt, to taste
black pepper, to taste

Steps:

Place the prepared vegetables in a large salad bowl. Toss.
Whisk together the dressing ingredients and pour over the kale mixture.
Stir well. Cover and refrigerate until ready to serve.

BACKBONE HOUSE SALAD (VEGAN FRIENDLY)

Backbone House Salad (Vegan Friendly) image

From Hell's Backbone Grill as printed in Delicious Magazine. "Salt Lake Magazine recognized this salad as one of the best in the state, and it's easily our most requested recipe," say Jen and Blake of Hell's Backbone Grill. "We top our salad with seasonal fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference." I substituted blueberries for strawberries and baby white turnips for jicama among several other small changes and revisions to the original recipe.

Provided by COOKGIRl

Categories Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup red wine vinegar
1/4 cup honey (or other sweetener of choice)
3/4 teaspoon ground star anise
1/4 teaspoon Dijon mustard
1 teaspoon chimayo red chili powder (I tried chipotle powder. New Mexico chili powder will work.)
1/4 teaspoon salt
2/3 cup grapeseed oil (subbed for canola oil)
3 -4 cups romaine lettuce hearts (torn into small pieces)
3 -4 cups garden spring greens (or heirloom lettuce)
1/2 cup baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits )
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/3 cup fresh corn (roasted fresh corn kernels were good in this salad!)
1/2 cup fresh strawberries, sliced (or other fresh berry in season)

Steps:

Combine all dressing ingredients except oil in a blender.
With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.

BELILA (VEGAN FRIENDLY)

Belila (Vegan Friendly) image

Cooked wheat berries in milk from Egypt. Please take into consideration the time necessary to soak the wheat berries overnight and to cook them for one hour. Good for either breakfast or dessert but we enjoyed it better as the former. Wheat berries have quite a chewy texture so if you've never cooked with them before at least you know what to expect. As found in the cookbook 'Mediterranean Light' by Martha Rose Shulman. Vegan friendly.

Provided by COOKGIRl

Categories Breakfast

Time 1h13m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup wheat berries
3 cups water
2 cups milk (or your favorite milk substitute)
1 tablespoon honey, to taste
1/2 teaspoon ground cinnamon (or a small piece of cinnamon stick)
1/4 teaspoon freshly grated nutmeg, to taste
1/2 teaspoon vanilla extract
1 tablespoon orange flower water (DO NOT omit)
1 apple, diced
honey or powdered sugar
toasted almond (slivered or sliced)

Steps:

Soak the wheat berries overnight in water to cover. Drain the next morning.
Combine the wheat berries with 3 cups of fresh water; bring to a boil.
Reduce heat, cover and simmer 1 hour or until the skins split. Drain.
In the same pot heat the milk (or milk substitute) with the honey, cinnamon or piece of cinnamon stick and nutmeg. Gently heat until the spices start to become fragrant.
Remove pan from the burner and stir in the vanilla extract and orange flower water. Note: if you used a piece of whole cinnamon stick remove it now.
Stir in the cooked wheat berries and heat through if necessary. Or, as we did: spoon a serving of the wheat berries into a bowl and pour milk all around.
Garnish the wheat berries with diced apple, powdered sugar or a drizzle of honey and the almonds.

EASY MEYER LEMON VINAIGRETTE (VEGAN FRIENDLY)

Easy Meyer Lemon Vinaigrette (Vegan Friendly) image

When we spotted this recipe in the February 2011 issue of Sunset we knew it had to be good. I prepared two versions: one with dark aged balsamic and the second with white balsamic. For a vegan version, skip the mayonnaise or use an egg-free mayonnaise. It was suggested to try the dressing on greens such as oak leaf, mizuna and/or arugula. My husband and I enjoyed it on all three and it was especially tasty on zippy arugula! I would skip the garlic depending on your main dish and/or other items on the menu.

Provided by COOKGIRl

Categories Salad Dressings

Time 10m

Yield 1/4 cup

Number Of Ingredients 8

Ingredients

1 meyer lemon, zest of
2 tablespoons meyer lemon juice (approximately 1 large lemon)
2 tablespoons extra virgin olive oil
1/4 teaspoon fine sea salt, to taste
1 teaspoon balsamic vinegar
1 teaspoon mayonnaise (I'm sure plain yogurt, milk or cream, creme fraiche, sour cream, etc. would do if you're in a bind)
1/2 teaspoon sugar
1 small garlic clove, finely minced

Steps:

In a non-reactive bowl whisk the ingredients together until smooth.
Vinaigrettes taste better if they are prepared at least 1 hour in advance of serving.

Nutrition Facts : Calories 1224.5, Fat 115.9, SaturatedFat 16.1, Cholesterol 5.1, Sodium 2481.9, Carbohydrate 60.4, Fiber 10, Sugar 24.4, Protein 5.2

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