This refreshing, vinegar-based coleslaw is my new favorite summer side dish. Michael found this recipe a couple months ago when we were looking for something to go with Jamaican jerk chicken. I made a couple small tweaks to the recipe, and we like it so much that I’ve made it at least once a week since.
I like to make this recipe with a mix of shredded cabbage and broccoli slaw, but you could use just one or the other, as long as you still use 6 cups total. Either way, you’ll want to refrigerate the slaw for at least one hour (or overnight) before serving. It’s delicious alongside any grilled meat or picnic meal. Enjoy!
By the time summer finally rolls around here in the Twin Cities, I’m craving fresh, delicious vegetables. One of my favorite — and easiest — ways to eat them is in a big salad. The great thing about this type of salad is that you can vary the ingredients based on what veggies you have on hand, and you don’t need to measure anything. I usually like to add some sort of cheese and diced meat to make a complete meal, but you could easily omit both to make a vegan side salad.
Instead of making or buying dressing, I keep things light by drizzling oil and vinegar over the salad. My favorite combination right now is a peach balsamic vinegar with Arbequina olive oil — both from Fustini’s Oils and Vinegars (online store and several locations in Michigan).
These rolls are actually based on the same recipe as our crescent rolls — but with a few simple modifications. We didn’t have any eggs in the fridge, so I used a simple “flax egg” substitute. Once I used soy milk and Smart Balance (a vegan buttery spread), the vegan transformation was complete. The best part? They don’t even taste vegan, so you’ll never know the difference.
Michael and I first shared this easy pizza dough recipe when we had just started blogging, and it’s time for an update. Since first posting it, we’ve made it numerous times, and tweaked the recipe so it’s a winner every time. We usually make the dough with our Kitchenaid stand mixer, so I’ve added those directions to the recipe below.
The chilly weather last weekend in the Twin Cities inspired Michael and I to create this easy and delicious recipe for a fall vegetable stew. The base to the recipe is a kabocha squash, diced tomatoes, and chicken broth. We then added carrots and parsnips, which gave the stew a complex, hearty flavor. Our stew was vegetarian, but it would also be vegan with a substitution for chicken broth. It’s a perfect weekend meal, but we also found that the leftovers reheat well for a quick weekday lunch.
This simple vegan curry was a hit with both Michael and myself. It’s full of Indian spices, and was delicious when served over rice. Though the recipe originally called for zucchini as the main ingredient, we chose to use a kabocha squash instead, which is a Japanese pumpkin. One unique feature of kabocha squash is that the skin is edible — you can simply wash it and then it’s ready to cook and eat. We think it was the perfect substitution for this recipe, but feel free to use zucchini, cauliflower, or another vegetable if you prefer.
This simple and delicious sweet potato recipe is a recent discovery of mine — and it’s so good that I’ve made it at least once a week since.
I found a recipe for roasted potatoes in Michael’s Betty Crocker cookbook a couple weeks ago, and fully intended to follow the recipe. But then I opened the cupboard door and saw some sweet potatoes. A few modifications and thirty minutes later, this savory side dish flavored with rosemary, thyme, and roasted garlic came out of the oven.
I served this simple side dish with ham and cheese grits, fried andouille and red peppers, and a salad. It was a hit with both myself and Michael! Try this delicious dish for yourself by following the simple recipe below: