My imaginary friends, Chazz and Francie, are coming up to Sideways Cottage for the weekend, James and I have been busying ourselves in the kitchen for the past few days.
Our menu is….
Friday Dinner: Indonesian Carrot Soup, Chick’n Pot Pies, roasted potatoes, coleslaw, and pecan pie for dessert
Lunch: “Beef” Dip Sammies and air-fries
Dinner: Rijzttaffel and vegan apple pie for dessert
I wanted a super tasty coleslaw to go along with the pot pies for tomorrow evening, so I found this well-reviewed one on Minimalist Baker. I made a number of changes, however: I doubled the water, changed the maple syrup to a Medjool date, changed the type of mustard, used shallots instead of onions, and BTB instead of salt. The result is delicious! One caveat: I was looking forward to a gorgeous-looking slaw because of the purple and green cabbage and the bright orange carrot, but the creamy dressing kind of overwhelms the gorgeous colours! Perhaps after sitting in the fridge overnight, the cabbage will release some water and thin out the creamy dressing and the colours will be restored. In any event, it is a super delicious dressing, so I’ll make it again in a heartbeat!
Blend until smooth:
- 1 cup cashews
- 2/3 cup water
- 1 Medjool date
- 2 tsp dijon
- 1 1/2 TBS white vinegar
- 1 TBS apple cider vinegar
- 1 large shallot (equivalent to about 1/4 cup)
- 1/2 tsp celery salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Better Than Bouillon Vegetable Base
- 1 carrot
Slice (in the food processor):
- 1/3 head of purple cabbage
- 1/3 head of green cabbage
- 2 stalks of celery
Mix the sliced vegetables in a large bowl, pour on the dressing and mix well.
I made Gaz Oakley’s seitan roast today in anticipation of our French Dip Sammies on Saturday, so we had a few slices of that this evening with some air-fried potatoes and a nice big scoop of this coleslaw! It was so delicious we each had TWO helpings…of everything!
And the song of the day is Darlingside’s “The God of Loss” because I’ve been listening to them all day while we both cooked.