Tag Archives: raw vegan

Healthy Coleslaw w/Avocado Dressing (Raw Vegan)

Raw Vegan Avocado Coleslaw

Growing up in Florida, I remember having many varieties of coleslaw served at summer cookouts and birthday parties. I use the term, “summer” loosely, of course. It feels like summer here for 6 months out of the year, so we had coleslaw at Memorial Day and Labor Day cookouts as well. 

Now that “summer” is creeping up on us down here in the southeast US, I thought it would be nice to put together a lighter and healthier version of the traditional mayo and sugar-laden coleslaw dish.

My recipe uses Napa cabbage instead of regular green cabbage. Napa cabbage has a more delicate texture and flavor, and it has a higher concentration of folate than other varieties of cabbage. I have also added some scallions for a little extra texture and flavor. 

For the coleslaw dressing, I chose to use ripe avocados to create a creamy base instead of mayonnaise. This recipe is entirely free of eggs or dairy, so it won’t turn rotten if you have it outside for a picnic. I also used a garlic-infused raw ACV (apple cider vinegar) that resulted from from fermenting some raw garlic in the ACV for 8 weeks (and still counting), and a small amount of low glycemic raw unrefined coconut sugar.

Sources:

Raw Vegan Avocado Coleslaw
Serves 2
A healthy alternative to a traditional coleslaw, this recipe uses no egg, no dairy, and no refined sugars.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Slaw Ingredients
  1. 4 cups Napa cabbage, chopped
  2. 1 cup shredded carrot
  3. 2 stalks scallion, chopped
Dressing Ingredients
  1. 2 ripe avocados
  2. 1 cup water
  3. 1/2 cup garlic infused raw apple cider vinegar (sub: plain ACV + 2 tsp garlic powder)
  4. 2TB extra virgin olive oil
  5. 2 tsp mustard powder
  6. 1 tsp celery seed
  7. 1/2 tsp sea salt (or to taste)
  8. 1/2 tsp fresh ground pepper (or to taste)
  9. 2 TB raw coconut sugar (I like this one, as it is unrefined and low glycemic: Coconut Secret Coconut Crystals - Raw Coconut Sugar)
Instructions
  1. Mix shopped vegetables for the slaw in a large mixing bowl.
  2. Add all dressing ingredients to a high speed blender, such as a Vitamix
  3. Mix dressing into slaw
Notes
  1. Serves 2 as a meal or 4 as a side dish
  2. I am planning to experiment with a sunflower seed base as well, for those who may be turned off by the green color of the avocado, but I think it imparts a nice creamy texture.
  3. I used Napa cabbage here instead of regular cabbage because I like the softer texture than regular cabbage.
A Taste of Two Plates http://tasteoftwoplates.com/

Stuffed Peppers with Cheesy Cauliflower Rice (Vegan)

Stuffed Sweet Peppers with Cheesy Cauliflower Rice

I had just a few Cubanelle peppers left over from my last trip to the farmer’s market, and I’ve been wanting to try a stuffed peppers recipe for a while, so I made a go of it while my husband was around for taste testing. If he’s not around when I work on my recipes, he sometimes won’t get any. 😉

Sweet peppers stuffed with a cashew nut sauce and cauliflower rice

My first thought in trying to make a version for him and a version for me involved using rice and goat cheese as a filling for his stuffed peppers, but we had a lot of projects planned for the afternoon, so I opted for a more efficient solution. I decided to make a filling that would work well both raw and cooked, so he could have some warmth and softer textures in his version and I wouldn’t have to do as many dishes. 

Stuffed peppers with vegan cheesy sauce and cauliflower rice

I made a vegan cheese-like sauce with a nut base and some nutritional yeast, and I shredded some orange cauliflower to use as a rice substitute. Both versions came out well, but I thought the flavor of the sauce was a bit zestier in the raw version. To my surprise, he actually enjoyed the raw version. Rather than using a fork and knife, as with the cooked version, he just picked it up and ate it as finger food. 🙂

Sweet Peppers Stuffed with Cheesy Cauliflower Rice
A vegan stuffed pepper recipe that is flavorful, low carb, and grain free! You can eat it as a raw vegan meal or bake it for a softer and more warming meal for your guests.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Chopped Vegetable Ingredients
  1. 4 Cubanelle peppers (or other sweet pepper of similar size - appx 4" long)
  2. 8 large florets of cauliflower (I used orange cauliflower, but any color will do)
  3. 1/4 cup chopped sweet onion
Cheese Sauce Ingredients
  1. 1/2 cup raw cashews
  2. 1/4 cup pine nuts
  3. 1/2 cup water
  4. Juice of 1/4 lemon
  5. 2 TB extra virgin olive oil
  6. 2 cloves ACV fermented or pickled garlic, minced (substitution: 2 tsp garlic powder)
  7. 3 TB nutritional yeast
  8. 1/4 tsp sea salt
Garnish & Seasoning
  1. Fresh or dried dill
Instructions
  1. Add all sauce ingredients to a high speed blender and mix thoroughly until everything is well blended and the sauce is smooth and creamy.
  2. Cut the sweet peppers into halves, lengthwise.
  3. Finely dice the sweet onion.
  4. Mince the garlic through a garlic press (unless using powdered).
  5. Grate the cauliflower florets with a cheese grater to make fine crumbled rice-sized pieces. Alternatively, use a food processor and it will be faster.
  6. Mix all chopped vegetables (except peppers) with the sauce in a medium sized mixing bowl.
  7. Fill the peppers.
  8. Top with fresh or dried dill. This will add a nice flavor.
  9. If serving raw, eat immediately.
  10. If baking, bake at 350 F for 20-25 minutes, until peppers are soft.
Notes
  1. Depending on the shapes and sizes of your peppers, you may have a little extra filling. It is ok to eat it right out of the bowl with a spoon. 🙂
A Taste of Two Plates http://tasteoftwoplates.com/