I think I’m definitely getting lazier in my old age. Or perhaps it’s just a case of now only having to cook for myself so I don’t care anymore if someone else is going to like it. Anyway, instead of buying a small cabbage that I have to prepare, along with carrots, I’ve started buying the bagged coleslaw mix at the supermarket. So easy and so tasty.
Place in a medium size mixing bowl:
contents of one bag of prepared coleslaw vegetables – cabbage, red cabbage and grated carrots
1/2 to 1 cup of additional grated carrots*
In the bowl of a food processor (or blender) combine:
1 avocado peeled and seeded
1 cup vegan mayonnaise
2 tablespoons vinegar
1 tablespoon agave nectar (or coconut nectar or honey)
1 teaspoon celery seed
Blend until smooth. If too thick, add several tablespoons water until it’s the right consistency. This will depend on the thickness of your mayonnaise since different brands can be thinner or thicker.
Combine the dressing with the coleslaw vegetables and stir until well mixed. Cover and refrigerate until ready to serve.
*TIPS: Liven up your coleslaw by adding some diced apple, pear, or jicama. I’ll also sometimes finely dice another 1/2 an avocado and add that to the mix.
One of my more recent discoveries, pork sliders are so good as a meal if you eat several or as an appetizer for a party. People love them. I made these first last Christmas for a party I went to and they disappeared. A large pork roast will make 30-36 sliders but for a meal for my husband and I, I use a smaller portion. Great use of leftover pork roast.
1 cup shredded pork (I use my food processor to break up the pork)
1/4 cup barbecue sauce (such as Organicsville Agave Barbecue Sauce or home-made)
Heat in a skillet for several minutes and place on gluten-free dinner rolls (or if you have a leftover bagel, that works as well). Top with several tablespoons of cole slaw (see recipe under Soups and Salads). The cole slaw adds a great crunch to the slider.