Back in September I put out a challenge to see how many different ways we can make vegan cabbage dishes. This vegan and oil-free Sweet and Sour Coleslaw recipe was inspired by the suggestions I received. (You can see the other suggestions on my Instagram @foodforthesoul.opare.)
So often new vegans or bored vegans wonder “What do I eat?!?” The truth is there are endless options. When you are stuck, do a quick google search. Or pull out your recipe books and see what’s there. Start with the ingredients you have in your kitchen. Got a cabbage you need to use? Search vegan cabbage recipes. Or raw vegan cabbage recipes. Let the results inspire you. I often don’t actually make exactly what I find. I’ll get inspiration from two or three recipes and then create my own masterpiece!
Right now I’m experimenting with sauerkraut and kimchi. It’s a work in progress.
This is a valuable skill to cultivate. Once you start feeling free to mix and match and create your own versions it opens up a new world of possibilities. You might be one of those folks who feel like you NEED a recipe to follow. I encourage you to take a risk, even a very small one. Switch out the ingredients if you don’t have the exact ones called for. Add some extra ingredients if you think it might add more zing!
Of course sometimes it won’t come out as great as you had hoped. This is ok! It’s part of the learning process.
I often eliminate oil because I aim for oil free as much as possible. I’ll substitute dates for sugar. There are ingredients that are hard to find here in TZ, like celery, nutritional yeast, and curly kale. So I figure out what to use instead. Or if it’s really needed at all.
So here’s my challenge to you. Push the envelope of your usual food prep this week. Try something you haven’t tried before. Then, leave a comment and let me know how it turns out!
- ½ head cabbage shredded
- 1 large carrot shredded (about 1 cup)
- ½ large red bell pepper chopped
- ¼ cup chopped chives
- 1 cup chopped kale or collard greens
- ½ cup fresh squeezed lemon juice
- 4 pitted and soaked dates plus ¼ cup of soaking liquid
- 2-3 large garlic cloves
- 1 tsp bottled dejon or brown mustard
- ½ tsp pink Himalayan salt
- Place the chopped and shredded veggies in a large bowl
- Place the rest of the ingredients in your blender
- Blend until smooth
- Pour over veggies
- Stir to mix well
- Let the slaw marinate in the fridge for at least 30 minutes before serving.