It has been a while since I was able to post. We have moved into our new house (yay!). It is exciting, although I have learned that "do-it-yourself" projects are not my most favorite things to do. (Removing wallpaper is not a fun job.)
It is coming together and I think my new kitchen is my favorite room so far. It needs a new oven and counter-top eventually, but I like the overall look and of course the fact that I have more space and cabinets!
I have been getting into some more vegetarian cooking. This is due in part to my obsession with Heidi Swanson's blog 101 cookbooks, and now her book I just ordered, Super Natural Cooking
Since I am into natural cooking, I was very interested in her book. She takes natural further than I have, really stressing organic and non-processed foods. For example, I use canola oil sometimes. It has no trans-fat, is low in saturated fat, and is all-natural. Heidi avoids this oil though, because it is highly refined and loses the omega-3 acids. Also, she uses a lot of interesting grains and flours that I can't wait to try out. She also is into tofu, and I am up for trying to cook with it more. I had a Thai dish from the Lemongrass stand at Central Market with tofu in it. Usually I will eat tofu if it is in a dish, but I don't really enjoy it. This tofu was amazing though. I am planning tonight to make a recipe from the book, curry noodles as well as naan and dal from some other cookbooks.
So reading all of Heidi's recipes was the inspiration for this recipe. I used lots of superfoods and it was delicious! Usually when I make coleslaw, I use mayo and mustard for the sauce. I went a different way this time. I have some almond butter from Central Market that I wanted to use, and it gives a great flavor to the coleslaw. This could make 3-4 small side dishes, but I ate the whole thing for my lunch!!!
Super Healthy Coleslaw
about 1 1/2 cups mixture of cabbage and broccoli slaw (I used red cabbage with a little broccoli slaw.)
1/2 orange (or other color) bell pepper, thinly sliced
1/2 red onion, thinly sliced
2 garlic scapes, chopped
1/4 cup pecan halves
1 Tablespoon almond butter
1 Tablespoon EVOO
juice of 1/2 lemon
1 Tablespoon mayonnaise
1/2 teaspoon salt
freshly ground pepper
In a toaster oven, lay pecans flat on silver foil. Toast until fragrant (6-7 minutes for me at about 475 degrees.) Chop pecans.
Mix the cabbage, pepper, onion, garlic, and pecans in a medium bowl.
In a small bowl, whisk together all of the dressing ingredients with a fork until smooth. Pour over veggies and mix. Eat and enjoy!!
Note: I really really liked the pecans in here. I think some blue cheese would also be a great addition. Also, I would like to try a similar coleslaw with peanut butter, peanuts, and green onion with a little soy sauce instead of lemon. More of an Asian flavor.