Creamy Vegan Coleslaw Dressed with Avocado

Yesterday was officially the first day of summer. This year, it has been feeling like summer for over a month now with plenty of rain and invigorating sunshine. My outdoor garden is happy about that. It also means more salads on the menu, and this one is refreshing and nourishing.

Coleslaw is a summer favorite, as is potato salad. I made this vegan version because I am not overly fond of mayonnaise. I do enjoy cheese, so I don't follow a strict vegan diet, but the majority of my meals are dairy-free. The avocado-based dressing is tart and creamy and makes for a better coleslaw than any I've ever eaten. I maintain that avocados ought to be a daily part of your meal plans, even if that means simply scooping out the flesh and enjoying for breakfast or lunch.

Creamy Vegan Coleslaw Dressed with Avocado

Recipe by Lisa Turner Published on June 22, 2015 Crunchy green cabbage and carrot coleslaw tossed with a creamy, tangy and zesty vegan avocado and mustard dressing Print this recipe Salad: 3 cups green cabbage, shredded or cut into fine strips 1 large carrot, shredded 1 poblano pepper, seeded and cut into fine strips Dressing: 1 avocado, pitted and peeled juice from 1 lemon (3 tablespoons) 2 tablespoons cider vinegar 2 teaspoons Dijon mustard 2 tablespoons fresh chives, chopped 1/2 teaspoon celery seed 1/2 teaspoon ground cumin 2 teaspoons coconut sugar 1 tablespoon nutritional yeast sea salt and fresh cracked black pepper to taste Instructions: In a large bowl, toss together the salad ingredients. In a small food processor, pulse together the dressing ingredients until well blended. Toss with the vegetables and serve. Makes 4 to 6 servings

I am sharing this with Jac's Meat Free Monday's Event.

Other summer salads to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Coleslaw
French Lentil and Roasted Sweet Corn Salad
Summer Chickpea Salad
Lazy Summer Cottage Cheese & Fruit Salad

On the top of the reading stack: The Awakening by Kate Chopin

Audio: relishing silence while it lasts, but surely that won't be for long ..

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Cabbage and Egg Noodle Kugel

I will confess that until now I was unfamiliar with kugel. It is a baked Jewish dish, somewhat like a casserole or pudding, made with noodles and eggs and sometimes potatoes. There are endless variations with different vegetables, seasonings and sweeteners — sometimes nuts or dried fruit and cinnamon are included. Depending on how sweet they are, they can be served as a side, for dessert or for breakfast or brunch. These savory and slightly sweet cabbage and leek snack-size kugels make for an excellent breakfast.

The recipe is adapted from Cooking Inspired by Estee Kafra. I received a copy for possible review and this is one of the first recipes I tried because it was new to me. I don't often eat eggs, but I was intrigued. My husband does happen to enjoy eggs, so these were a perfect breakfast for him. I must say, I enjoyed them too. Crispy on the outside and soft and creamy inside, they really are rather easy to make and certainly an economical dish. They are also very portable, making them an ideal choice for gatherings.

Cabbage and Egg Noodle Kugel

Recipe by Lisa Turner Adapted from Cooking Inspired Cuisine: Jewish Published on August 29, 2014 Savory and slightly sweet, snack-size cabbage and leek versions of a traditional Jewish baked noodle pudding — great for snacks or breakfast, or even for a dinner side Print this recipe Ingredients: 5 tablespoons olive oil 1 lb (450 g) green cabbage, shredded 3 leeks, white and light green parts, finely chopped 1/2 cup + teaspoon coconut sugar 12 oz (340 g) fine egg noodles 5 large eggs 2/3 cup + 1 tablespoon olive oil 1/4 cup breadcrumbs 1 teaspoon sea salt fresh cracked black pepper to taste Instructions: Heat 4 tablespoons of the oil in a large saucepan over low heat. When hot, add the cabbage and leeks and cook, stirring often, for 20 minutes. Stir in 1 teaspoon of the sugar and continue to cook, stirring occasionally, for 20 to 25 minutes or until the vegetables are tender. Remove from heat. Preheat an oven to 450° and grease 24 muffin cups. Bring a large pot of salted water to a boil. Stir in the egg noodles and cook for 5 minutes. Strain and rinse with cold water. Transfer to a bowl and toss with 1 tablespoon of the olive oil. In a large bowl, lightly beat the eggs. Add the remaining 1/2 cup of sugar, 2/3 cup of olive oil, breadcrumbs, salt and pepper, and stir until well combined. Now stir in the noodles and vegetables and mix well. Spoon the mixture evenly into the cups. Bake in the preheated oven for 15 minutes and then reduce the heat to 350°. Bake for another 30 minutes. Remove from the oven, gently run a sharp knife along the edges of the kugel, and let stand for a few minutes before transfering to a wire rack to cool. Note: You may make these in 9" round baking pans, but I was attracted to the idea of making them in muffin tins for little bites. I found I had enough of the mixture to get 24 of them, but adjust accordingly. I baked them in two batches so I could position the pan in the center of the oven without crowding. If you choose to use round baking pans, cook them the same as the ones made in the muffin tins, but increase the baking time by 15 minutes. Makes 24 muffin-size kugels

I'm sharing this with Jacqueline's Bookmarked recipes and Haffa's Back to School Lunch Ideas.

Other cabbage dishes you may enjoy:
Chopped Cabbage with a Crumbly Chana Dal Sauce
Cabbage Poriyal
Whole Cabbage Stuffed with Coleslaw
Red Cabbage with Blueberries and Mushrooms

On the top of the reading stack: Short stories by Dostoevsky

Audio Accompaniment: silence

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Indian-Style Coleslaw

Although I enjoy cabbage, I do find that one head is often more than I really need for my immediate menu plans unless I want to serve cabbage for an entire week or longer — and usually that's not the case, as I desire a wide variety of foods. Thankfully, cabbage keeps well, so it's not often that it goes to waste. I can't always say the same for the head that rests upon my shoulders.

This refreshing salad addressed just that problem after I had over half a head left after making a mixed vegetable and avocado salad with almond herbed flatbreads. It so happened that I was serving an Indian-themed meal not too long after and wanted an additional vegetable component. My cabbage was still crisp and inviting. Perhaps not exactly what you might think of when the subject of coleslaw comes up, this Indian influenced preparation features plenty of crisp vegetables and a creamy yogurt dressing with some complimentary heat and tang. This twist on an old classic didn't last long enough for me to tire of. Not at all.

This is my contribution to No Croutons Required. I am hosting this month. Submissions are excepted until the 20th of May.

For a pleasantly thick and creamy dressing, use full fat Greek yogurt. You'll find that it adds richness and zesty vibrancy to the earthy and sweet vegetables.

Indian-Style Coleslaw

Recipe by Lisa Turner Cuisine: Indian Published on May 2, 2014 Fresh, colorful and crunchy "grown up" coleslaw loaded with a variety of vegetables and tossed with a zesty and tangy Indian spiced yogurt dressing Print this recipe Dressing: 1 cup plain yogurt juice from 1 lime (2 tablespoons) 2 fresh green chilies, seeded and minced 1 tablespoon fresh ginger, minced or grated 1 teaspoon chat masala 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander a few sprinkles of dried red chili flakes 2/3 teaspoon Dijon mustard 1/2 teaspoon dried mint sea salt and fresh cracked black pepper to taste Salad: 2 cups red cabbage, shredded or cut into fine strips 2 cups Napa cabbage, white part cut into fine strips and green part torn into pieces 1 large carrot, shredded or cut into fine strips 1 medium red bell pepper, seeded and cut into fine strips or diced 1/2 English cucumber, thinly sliced into half moon shapes 5 to 6 green onions, white and pale green parts, sliced into thin rounds 1/4 cup fresh parsley or cilantro, chopped Instructions: To make the dressing, whisk the yogurt until smooth. Whisk in the rest of the ingredients until well combined. In a large salad bowl, toss all of the ingredients together. Add as much of the dressing as desired and toss well to coat all of the vegetables. Makes 8 servings

Other cabbage recipes to try:
Cabbage Poriyal
Coleslaw Bites with Jalapeno Dip
Chopped Cabbage with a Crumbly Chana Dal Sauce

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

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Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads

It's almost starting to feel like spring here in southwestern Ontario, although after a long and brutally cold winter I'm not counting on sunny warm days sticking around anytime soon. But with the hint of warmer days on the horizon, I find myself thinking more of salads, even if they are often made to go along with a hot steaming bowl of soup or curry.

My latest dressed-up salad was inspired by a complimentary copy of A Taste of Pesach by Yeshiva Me'on Hatorah. This cookbook, devoted to Passover solutions, features both classic and modern recipes, complete with lovely full colored photographs of each dish. If you observe Passover, this might just be the book for you, and even if you don't there are plenty of diverse recipes to inspire cooks. Those with a sweet tooth won't want to miss the dessert section. While the amount of meat and sea food recipes that occupy the book certainly won't appeal to vegetarians, this vegetarian was intrigued by many of the salads and sides showcased in the book.

Accordingly, after flipping through the pages, I was attracted by a colorful "flatbread" salad and I'm glad I tried it, with some minor modifications.

The salad had a nice creamy component due to the addition of avocado that contrasts pleasantly with crisp romaine lettuce and sweet red cabbage. As the salad is tossed, some of the avocado ends up getting mashed in and incorporated, making it an ideal accompaniment to the tangy and zesty dressing that adorns each serving. The almond flour flatbreads make for an even more substantial salad that you can enjoy as an appetizer while you await the rest of your meal.

Also bookmarked from the collection is Avocado Salad with Portobello Mushrooms, Veggie Roll-Up and various kugels.

Notes: I cut the recipe in half because I didn't require as much salad as the original recipe called for, but it is easily doubled to feed more hungry diners if required.

To make this salad vegan, omit the non-vegan flatbreads suggested below and use flatbreads or croutons that suit your diet or leave them out altogether — the salad is substantial and delicious enough without any garnish, other than perhaps some freshly cracked black pepper. Feel free to increase the amount of dressing by a wee bit if you like your salad smothered with more zing.

You can make your own almond flour for the flatbreads at home if you can't find it or prefer not to buy it. Blanch the almonds and grind into a fine powder in a food processor, taking care not to over-process. You want a grain-like flour consistency, not a sticky mixture.

I received a complimentary copy to look over. The opinions expressed here and my modifications to the original recipe are my own.

Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads

Recipe by Lisa Turner Adapted from A Taste of Pesach Published on April 11, 2014 Simple colorful mixed salad with multiple textures dressed with a sweet and tangy dressing and topped with herbed almond flour flatbreads Print this recipe Flatbreads: 1 1/2 cups almond flour 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 3/4 teaspoon sea salt fresh cracked black pepper to taste 1 egg, lightly beaten 1 tablespoon olive oil Dressing: 1/4 cup olive oil 2 teaspoons rice vinegar 2 tablespoons white vinegar 2 tablespoons coconut sugar or brown sugar 1 clove garlic, minced 1/2 teaspoon Dijon mustard a few pinches of dried red pepper flakes (optional) sea salt and fresh cracked black pepper to taste Salad: 1 small head romaine lettuce, torn 1 1/2 cups red cabbage, cut into thin strips or grated 12 to 14 cherry tomatoes, halved 1 large avocado, pitted, peeled and cubed 1 small red onion, cut into fine strips Instructions: Begin by making the flatbreads. Line a baking sheet with parchment paper and preheat an oven to 350°. In a medium bowl, combine the almond flour, herbs, salt, egg, olive oil and black pepper with a fork. Gently knead in the bowl until a soft dough forms. Transfer to the baking sheet with the parchment paper, tear off another sheet of parchment paper, and cover the dough. Flatten with a rolling pin until the dough is about 1/2-inch thick. Remove the parchment paper from the top and cut the dough into 2-inch squares or triangles. Sprinkle with more salt and black pepper if desired. Bake in the preheated oven for 15 to 20 minutes or until golden. Meanwhile, prepare the dressing. In a small bowl, whisk together all of the ingredients until well combined. For the salad, toss all of the ingredients in a large bowl. To assemble, dish up some salad onto a plate, drizzle with some of the dressing and top with flatbreads broken into smaller pieces. Makes 6 servings

This is my contribution to this month's No Croutons Required Soup and Salad Challenge. Jacqueline is hosting for April. Jac and I look forward to another round of delicious ideas.

More salads to grace your table from Lisa's Vegetarian Kitchen:
Avocado Salad
Peach and Bocconcini Salad with Arugula
Wild Rice and Asparagus Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

On the top of the reading stack: Orwashers Artisan Bread: 100 Years of Techniques and Recipes

Audio Accompaniment: Mark Hollis

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Coleslaw Bites with Jalapeño Dip

Sides are often underrated, and that's a shame because there are so many interesting ways to dress up grains and vegetables and legumes.

One of my latest acquisitions for the cookbook shelf is a book all about starters and sides. Appropriately, it's entitled Starters & Sides Made Easy. Written by Leah Schapira and Victoria Dwek, the reader is treated to 60 easy and often quick solutions to dress up your meal, each complete with a full color photo, cute little illustrations, tips and anecdotes. There are even pages devoted to plating suggestions. The recipes are all kosher friendly too. In many cases, some of the sides could easily outshine and even be served as a main.

As this is a vegetarian site, I ought to mention this book is not vegetarian, but there are plenty of recipe ideas to please vegetarians. Vegetables, grains, dairy, and even sweets are offered up. I'm wanting to try Parmesan Sticks with Creamy Marinara Dipping Sauce, Avocado Cigars, Balsamic Quinoa Salad and Zaatar and Rosemary Baked Olives soon.

The first recipe I tried were these little fired coleslaw bites served up with one of the tastiest and easiest dips I have had for a while. I made these as part of a meal, rather than as a starter, so I made my bites larger than suggested in the original recipe. They were roughly 2 inches in diameter, but feel free to make them smaller. Better yet, double the batch because they won't last long. They really are that good and frying up the cabbage brings out its natural sweetness.

The coleslaw bites are vegan friendly too, so if you don't want the dairy here, consider making a variation on the creamy jalapeño dip I present here or serve with a tomato chutney or salsa.

Coleslaw Bites with Jalapeño Dip

Recipe by Lisa Turner Adapted from Starters & Sides Made Easy Published on November 11, 2013 Simple, sweet and savory golden fried cabbage coleslaw balls served with a creamy, tangy and zesty yogurt and jalapeño dip Print this recipe Ingredients: 4 cups shredded green cabbage (about 1/2 small cabbage) 1 large carrot, shredded 1 1/2 teaspoons sea salt 1/2 teaspoon paprika 1/4 teaspoon cayenne fresh cracked black pepper 1/4 cup all-purpose or spelt flour 3 tablespoons cornstarch oil for frying Dip: 3/4 cup plain yogurt 1/4 cup mayonnaise 2 jalapeños, seeded and chopped juice from 1 lemon (3 tablespoons) 1/2 teaspoon sea salt fresh cracked black pepper Instructions: Place the grated cabbage and carrot in a large strainer and sprinkle with the sea salt. Let stand for 15 to 20 minutes. While the cabbage is resting, prepare the jalapeño dip. In a small bowl, combine the yogurt, mayonnaise, jalapeños, lemon juice, sea salt and black pepper. Blend this mixture together using an immersion blender or upright blender if preferred. Add a bit of water if it is too thick. Refrigerate until ready to serve. Using your hands, squeeze as much water out of the cabbage and carrots as possible. Transfer to a large bowl and mix in the paprika, cayenne, black pepper, flour and cornstarch. Dampen your hands and shape into small 1- to 2-inch balls. Heat 2 to 3 inches of oil in a medium saucepan over medium-high heat. When the oil is hot, fry the balls in batches, gently turning often until browned on all sides — about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or warm with the jalapeño dip on the side. Makes about ten 2-inch balls

More little bites you are sure to enjoy from Lisa's Kitchen:
Eggplant Quinoa Bites with Pesto
Goat Cheese Olive Balls
Savory Quinoa Corn Cups
Smoked Gouda Gougères

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Stellardrone

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