Steph and I have become quite the connoisseurs of cole slaw lately. We've collected and tried out over half a dozen recipes and liked them all.
BARBEQUE TEMPEH SANDWICH with
EAST AFRICAN STYLE CABBAGE SALAD
This is the one that started it all. Steph claims to have clipped this recipe out of the A&E Biography magazine. Okay, sure.
Cabbage Salad
In a large bowl, stir together 3 T red wine vinegar, 2 t sugar, and 1/2 t salt until the sugar has dissolved.
Add 4 cups shredded cabbage, 1 peeled, seeded and thinly sliced cucumber, 3/4 cup thinly sliced red onion, 1/2 cup chopped cilantro, and 1/4 cup coarsely chopped peanuts. Toss well and refrigerate at least one hour before serving.
BBQ Tempeh (recipe found on the web at allrecipes.com)
Pour 1 cup BBQ sauce of choice in medium bowl. Crumble 8 oz package of tempeh into the sauce and let marinate for 10 minutes. Heat 1 T oil in a skillet over medium heat. Add 1 med chopped onion. Cook until tender. Stir in sauce and tempeh and heat through.
We used the barbeque sauce recipe from the rebar restaurant cookbook, but the recipe is way too long for me to type it out.
SUNNY SUNFLOWER SEED BURGERS with
SWEET POTATO FRIES and
GREEN APPLE CABBAGE SLAW
This is the latest addition to our cole slaw arsenal. We clipped it out of Better Homes and Gardens, I think.
Green Apple Cabbage Slaw
In screw top jar, combine 5 T red wine vinegar, 1/4 cup water, 2 T sugar, 4 t canola oil, 1 1/2 t Dijon mustard, 1/2 t salt, and 1/4 t black pepper; shake to combine.
In a large bowl, combine 1 small head red cabbage, shredded, 1 large green apple, sliced, and 3 chopped scallions. Add dressing and toss.
Sunny Sunflower Seed Burgers from the Whole Life Nutrition Cookbook
Place 1 cup uncooked short grain brown rice in a small pot with tight fitting lid. Add 2 cups water and a pinch of sea salt, cover, and bring to a boil. Simmer for 45 minutes. Remove from heat and let stand for 20 minutes.
In a food processor, finely grind 2 cups sunflower seeds, 1 t garlic powder, 1/2 t dried thyme, 1/2 t dried oregano, and 1/2 t ground cumin. Add 1 small chopped carrot and a small handful of fresh parsley and pulse a few times. Add the rice and pulse a few times to combine all the ingredients.
Form mixture into patties, and cook on both sides for 3 to 5 minutes in extra virgin olive oil.
Sweet Potato Fries from the Whole Life Nutrition Cookbook
Preheat oven to 425 degrees. Cut 4 sweet potatoes into wedges and place in a large bowl. Sprinkle with 1/4 cup olive oil, salt and pepper. Toss to coat. Add 1/2 t turmeric, 2 t garlic powder, and 1 T paprika. Bake in a single layer for 30 minutes or until tender.
