DDD #26 – Spicy Vegan Sriracha Miso Cole Slaw

All Photos © Christine Elise McCarthy 2017

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This is super easy – especially if you buy some of that pre-chopped slaw mix.  And why not?  Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them?   Who needs that shit?  Cabbage likes to pop all over the place, too, like cauliflower.  So – do yourself a favor and buy a bag of cole slaw mix.  Or not – your call.

This can be served as a side or as a burger topping or, as I did last night, put on top of tacos.  Creamy, yummy & cruelty-free.

Spicy Vegan Sriracha Miso Cole Slaw

Makes about 3 cups

INGREDIENTS

8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds

1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level

1/3 cup vegan mayo – (increase if you like wetter slaw)

2 TBS white balsamic vinegar (or white wine vinegar)

2 TBS miso paste

1/2 tsp sesame oil

2 TBS agave nectar

1/4 tsp salt

2 TBS chia seeds (optional but very good for you)

DIRECTIONS

I literally put everything in a tupperware container & just shook the bejesus out of it.  You can just stir it all up in a bowl.  Increase mayo or sriracha or salt to taste.

Chill & serve!

Spicy Vegan Sriracha Miso Cole Slaw

All Photos © Christine Elise McCarthy 2015

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

This is super easy – especially if you buy some of that pre-chopped slaw mix.  And why not?  Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them?   Who needs that shit?  Cabbage likes to pop all over the place, too, like cauliflower.  So – do yourself a favor and buy a bag of cole slaw mix.  Or not – your call.

This can be served as a side or as a burger topping or, as I did last night, put on top of tacos.  Creamy, yummy & cruelty-free.

Spicy Vegan Sriracha Miso Cole Slaw

Makes about 3 cups

INGREDIENTS

8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds

1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level

1/3 cup vegan mayo – (increase if you like wetter slaw)

2 TBS white balsamic vinegar (or white wine vinegar)

2 TBS miso paste

1/2 tsp sesame oil

2 TBS agave nectar

1/4 tsp salt

2 TBS chia seeds (optional but very good for you)

DIRECTIONS

I literally put everything in a tupperware container & just shook the bejesus out of it.  You can just stir it all up in a bowl.  Increase mayo or sriracha or salt to taste.

Chill & serve!

Vegan Crock-Pot BBQ Pulled Chicken Sandwich with Sweet & Spicy Sriracha Coleslaw

 

 

All Photos © Christine Elise McCarthy 2014

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Holy smoke!  I am really on a roll with these vegan meat things!  This stuff is so easy & so delicious – I could hardly keep from eating it all before I could photograph it.  I made the BBQ Honey Pulled Chicken in a crock-pot over a few hours but it could just as easily be simmered stove-top.  I made the coleslaw to top it but it doesn’t need it.  Both dishes have a few ingredients but all should be readily available & both dishes really just require that you throw everything together.  So – vegans!  Here is an awesome choice for Memorial Day!

I used one bag each of the Beyond Meat & the Simple Truth brands below.  The others are just there as there examples of meatless chicken.  I prefer the Beyond Meat brand & there is a coupon below for you to print & use.

Oh – and I wrote a funny & dirty novel!!  www.BathingBook.com.  I hope you read it!  The reviews on Amazon are solid!

Sweet & Spicy Sriracha Coleslaw

Makes about 2 cups

INGREDIENTS

1/4 head green cabbage (I used Napa) – chopped fine (I used the grater of my food processor)

1/4 head purple cabbage – chopped fine (I used the grater of my food processor)

2 carrots – grated

1/4 red bell pepper – grated or chopped

1/4 cup cilantro – chopped (optional – if you hate cilantro)

1 TBS chopped fresh mint

1 tsp grated ginger

1 TBS fresh lime juice

1/2 – 1 cup vegan mayo (or to taste – as some folks like wet coleslaw & others like it drier)

1 tsp sugar

1 tsp (or more to taste) sriracha

1 tsp sesame oil

1 tsp apple cider vinegar

1 tsp rice vinegar

1 TBS black sesame seeds (optional)

DIRECTIONS

Mix everything together & adjust seasonings.  Yup.  Just that easy.

Vegan Crock-Pot BBQ Pulled Chicken Sandwich

Makes about 4 decent-sized sandwiches

INGREDIENTS

Bread or rolls

20 oz or so vegan chicken

2 TBS Agave nectar (or honey – if you are not vegan)

1/4 cup low sodium soy sauce

1/2 cup BBQ sauce

1/4 hoisin sauce (optional)

2 garlic cloves – minced

1 shallot or small onion – diced

1/2 tsp (or more to taste) crushed red pepper

1/4 cup Italian dressing

DIRECTIONS

If using a crock-pot – just throw everything in there & let it simmer for a few hours.  My crock-pot is little & has no settings so I do not know if the default is high or low – but this faux chicken doesn’t need COOKING so it isn’t really an issue.  All you really want to do is simmer everything a while – even in a pan on your stove – for at least an hour.  I let this sit for 3-4 hours.  While it simmers, intermittently dig in there with two forks & shred the chicken up.

When you are ready to get your eat on – prep your bread, dump some of this awesomeness on there & maybe even top it with some slaw.  Crack a cold one & get busy.  Make a toast to the chickens out there that dodged a bullet because of your cruelty-free meal & let yourself feel pretty fucking superior for a while.  Why not?  Some shit is bound to happen – sooner or later – that will crash your buzz completely so why not revel in the good feelings when you can?  Right?  🙂

Summer Red Potato Salad with Egg & Simple Cole Slaw

All Photos © Christine Elise McCarthy 2013

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I made these two dishes to accompany my Jack Daniels Honey Whiskey Marinated BBQ Pork Loin on Easter Sunday.  I set out a simple buffet of reasonably inexpensive foods that could be made ahead & set out on a buffet so that I could enjoy the party along with my guests, rather than be stuck slaving in the kitchen all stressed out, cranky & sweaty.   It was genius.  My boyfriend, Miles, made a potato au gratin that we served on the buffet out of a slow cooker, my friend Alyse served her turkey meatballs the same way and with the addition of two slabs of grilled salmon, a cheese selection, my zucchini, mint & goat cheese terrine and some bread, crackers & condiments for the pork – the spread was complete.  I made everyone (about 18 people) use paper plates & plastic cutlery.  The cleanup pretty much all happened before my first guest arrived.  It was the least stressful & easiest to clean-up-after party I have ever thrown.    Still – I was a tad hectic getting it all prepared & out on Easter Sunday so my photographs are a bit underwhelming.  Please try to forgive!  🙂

At any rate – these two cold sides were easy to make & don’t really have anything controversial in them.  If your folks hate onion or something – just leave it out.  Also – I didn’t do it here because of the BBQ pork (and not wanting to overkill the whole BBQ thing) – but a few tablespoons of your favorite BBQ sauce is amazing in potato salad.  Finally, I did not peel my potatoes but you certainly can if the skins bother you (especially with russets or some other dirtier potato).

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Summer Red Potato Salad with Egg

INGREDIENTS

5 lbs red potatoes (or other potato) – cubed into bite size chunks

3 celery stalks – diced

1 small onion – minced

5 scallions – diced (some green slices reserved for garnish)

5 eggs – hard boiled & chopped

1 lg zucchini – diced (VERY optional)

2 cups mayonnaise

1/3 cup plus 2 TBS Dijon mustard

S&P to taste

Sweet or hot paprika as garnish

OPTIONAL ADDITIONS: BBQ sauce, sriracha, Tabasco, minced chipotle or adobo sauce, horseradish sauce, wasabi.

DIRECTIONS

Boil the cubed potatoes until just tender.  You can boil the eggs in the same pan with the potatoes.  Test by spiking one with a fork & lifting it out of the water.  When done – the potato will slowly drop from the fork.  Try not to overcook them.  When done – drain & plunge into cold water & set aside.

Cool, peel & chop the eggs.

Drain the potatoes & then simply mix all the ingredients.  Garnish with the remaining chopped scallions & paprika.

Simple Cole Slaw (this makes a LOT)

INGREDIENTS

1 small head cabbage – shredded

1/2 head red cabbage – shredded

1 lb carrots – grated

4 cups mayonnaise

1/2 cup Dijon mustard

2 TBS apple cider vinegar

1 1/2 cups milk

1 TBS sugar

2 TBS black sesame seeds (as garnish)

2 TBS pepper

salt to taste

DIRECTIONS

Mix all the ingredients (except the sesame seeds) in a large bowl.  Garnish with sesame seeds.  Done!

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