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Vegan Mexican Coleslaw

Vegan Mexican Coleslaw

I love dinner parties. Call it a taco party, and I’ll love the occasion even more.

Tasked with creating something outside of a taco for a recent rooftop gathering (summer, I love you too), I settled on scheming up a seasonal slaw with a Mexican twist.

Vegan Mexican Coleslaw

After discovering the power of a food processor when it comes to creating coleslaw, I’ve begun to welcome the dish into my regular recipe rotation during the summer. Skip the hand slicing or shredding of the cabbage, and the dish becomes incredibly easy to make.

And it’s a super fresh side for those balmy, hot days.

Vegan Mexican Coleslaw

This one has a little cilantro and lime to keep it extra bright and to make it an ideal pairing for all sorts of seasonally filled tacos.

I used a vegan mayo to add an ever so slight richness, but feel free to omit that and go with olive oil for an extra fresh take on this dish.

You could also add a few dashes of cumin to enhance the Mexican-style flavors.
Vegan Mexican Coleslaw

I recommend making the slaw within the hour before serving, as its best when eaten at room temperature. That being said, it will hold up fine in the refrigerator.

Just be sure you don’t skip the paper towel step that’s used to help remove the cabbage’s excess water, especially if you plan on making this dish in advance. If you do skip that step, you might end up with a soggy slaw a few hours later.
Vegan Mexican Coleslaw

Nothing says summer like a fresh cabbage slaw and a taco night al fresco. Crack a cerveza and get those tacos fired up, and maybe invite your friends to join…as this dish serves plenty of people!

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Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

Asian Cabbage Slaw

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash of color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

Asian Cabbage Slaw

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

Asian Cabbage Slaw

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

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Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

This has been the summer of grilling for me.

Crispy broccoli. Caramelized onions. Charred corn. Homemade bean burgers. You name it, and likely I’ve been grilling it with friends and favorites in my life.

And as of last week, we can add pizza to that list, a collab between Emily from Nourishing Matters and I. Dare I say, Emily’s pizza dough recipe may have produced the best whole wheat crust I’ve ever tasted. Add grill marks to it, and it easily surpasses any standard, junkie-white-flour alternative. I could’ve eaten it on its own, sans all the other pizza ingredients, minus perhaps a little smear of her herbed pesto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Inspired by the latest bounties displayed at the farmer’s market, Emily and I brainstormed different topping options and settled upon this super summery-themed pizza. Fresh corn, grated zucchini and garden herb pesto…does the season get any better than that?

We added a goat feta on top to lend a punch of saltiness and flavor that wouldn’t take too much away from the sweetness of the fresh ingredients at hand. Perfecto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

While this might come across as a lot of work to make when giving a quick glance to the recipe below, rest assured this pizza can be fairly effortless.

Emily recommends making the dough the night before, which she ensures takes no time at all. How could that be? A food processor does all of the labor for you. Score.

You could make the pesto ahead of time, too, which again calls in a food processor to do all the work. (Food processors, always for the win.)

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Once those steps are squared way, the pizza becomes as simple as a roughly five-minute stint on the grill. Although, be sure to pay attention at this step! Divert your eyes for too long, and your dough can quickly get charred far past that perfect crispness we’re seeking here with grilling the crust.

Don’t worry though. Grilled pizza isn’t too hard. You just need some quick hands and pair of tongs and an attention span longer than a Pokemon-goer, and the dough will come out fabulous every time.

As noted in the recipe, be sure to have all of the toppings nearby so that you can quickly throw them on top after flipping the crust. This will enable the zucchini to get a nice wilt from the heat of the grill.

Serve with a side of tomatoes and basil drizzled with a little olive oil, balsamic and pinch of salt, and voila. Summer meals don’t get much better than that.

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Warm Chickpea Squash Salad Over Kale with Tahini Sauce

Warm Chickpea Squash Salad Over Kale with Tahini Sauce

Often it’s the simplest dishes that make for the tastiest meals.

Fresh, seasonal ingredients, a pinch of spices and chopped herbs, and really that’s all you need to create a recipe that’s memorable, many times even more memorable than a combination that calls for hours upon hours of cooking.

Warm Chickpea Squash Salad Over Kale with Tahini Sauce

I’ve been getting into swimming lately, which generally leaves me ravishing upon arriving home.

My patience doesn’t have time for anything fancy when I show up to the kitchen counter. And when I have quality ingredients on-hand, I don’t need anything complicated either.

Luckily, my stockpile of winter squash has been conducive to all of this. A hearty tray of simply seasoned kabocha or a steaming baked sweet potato can really knock the edge off of hunger in a satisfying way. I find this to be one of the richest parts of winter.

Warm Chickpea Squash Salad Over Kale with Tahini Sauce

This recipe draws upon that heartiness of squash to create a nourishing meal that stays both light and satisfying. Baked with a little spice and tossed over crunchy, massaged kale to ever-so-slightly wilt the leaves, this becomes a powerful salad.

Salty chickpeas top it all off along with a creamy tahini dressing, where you’ll find the strength of fresh herbs kicking in.

Warm Chickpea Squash Salad Over Kale with Tahini Sauce

Serve with a slice of crusty bread, and feel free to sprinkle a few toasted nuts and seeds on top to give the meal a boost.

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Roasted Carrot and Quinoa Pilaf with Feta

Roasted Carrot and Quinoa Pilaf with Feta

Guys. Gals.

Yesterday I received some incredible news.

I’m going to have a garden plot in one of my favorite community gardens in Philadelphia!! I have been dreaming of this day since I first laid eyes many years ago on the magical oasis currently plopped right in the center of what’s now my neighborhood. It’s dreamy. And green. And filled with dirt, and creatures, and veggies, and all the other outdoor components I miss often from my farmer days.

Roasted Carrot and Quinoa Pilaf with Feta

Spaces like these are in hot demand in the city, which of course is no surprise. Generally, they’re locked down with a waiting list so full of names that you could’ve moved to three other towns within the time that they call your name.

Luckily, my roommate and amigo has had her name on that list for three years. And yesterday, she got THE call. I moved into her house a few months ago, and am thrilled to have stumbled into this situation. I am more than excited to scheme up how we are going to takeover the world…I mean, this new 10×10 foot of land.

Roasted Carrots

This was obvious reason to celebrate, and what better way to celebrate a new garden than with roasted carrots? (I would also argue these veggie tats are an excellent source of celebration. But that’s aside the point.)

One of my favorite veggies to grow is carrots because they simply taste 10 times better from the ground than they do from the plastic bags you get at the supermarket.

That thought has me chowing down on this light and healthy pilaf, rich in flavor and salty, feta + sunflower seed goodness. That saltiness gets balanced with a touch of sweetness, derived from both caramelized onions and earthy carrots, to create a well-rounded side dish or lunch.

Sure, those carrots pictured above are from Trader Joe’s…but this recipe’s in honor of my carrot-filled dreams and optimism for spring, when I’ll be eating out of my own garden. Cheers to that!

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