For the past 6 months I’ve been more of a flexitarian than a vegan. Honestly, although I’ve enjoyed every succulent chicken wing and cheesy morsel, I just don’t feel as well physically, or psychologically. So vegan Rosie is back, and reenergized. I want to share delicious recipes that will tempt even the most carnivorous. Here’s hoping more meatless meals find a place on your table or TV tray in the coming year.
The first recipe of the new year is Asian Cole Slaw from Jannequin Bennet’s Very Vegetarian cookbook.
- 3 tbs lime juice
- 2 tbs rice wine vinegar (or cider vinegar)
- 1 tbs sugar
- 1/2 tsp salt
- 2 dried chilies, crumbled (I used a generous sprinkle of dried red pepper flakes)
- 4 cups thinly sliced green cabbage
- 1 carrot grated
- 2 thinly sliced shallots
- 1 tbs minced fresh ginger
- 1 tbs chopped fresh cilantro
- 1/4 cup chopped unsalted roasted peanuts (optional)
Mix the cabbage, carrot, shallot, and cilantro together in a large bowl. Whisk together the lime juice, viengar, sugar, salt, ginger, and chili pepper. Pour the dressing over the vegetables and toss thoroughly. Allow the mixture to stand for at least 15 minutes. Topping with chopped peanuts just prior to serving is optional; I prefer the flavors of the salad without.
Madison, Wisconsin is ripe with used bookstores. I found this out-of-print treasure in Half Price Books last week. The Orrechiette with Butternut Squash & Thyme, Sweet Potato Falafel, and the Vegetable Soup with Lemon & Dill are all on my to do list. Look for a copy in your local used bookstore, or find it as a bargain online via a reputable bookseller.
Happy, healthy new year to us all!