Slaw & salad
I love and hate Sundays in a way… I mean, I love that it’s the weekend, but there’s something kind of melancholy about Sundays. The work week looms ahead, the fridge is in need of refilling and everything seems so lazy and quiet, like everyone around me is winding down. Sorry, that sounded kind of depressing, just a case of the Sunday night blues I suppose.
Tonight my appetite was just non-existent for some reason. I had a super heavy lunch from Candle Cafe today that tasted amazing, but was just so dense. It was a vegan taco salad with strips of seitan, corn, beans, tofu sour cream and some other delishiousness over greens and tortilla chips and I think my stomach just never quite recovered from it. Since I didn’t want anything heavy I decided to make use of the fresh ingredients I picked up at the Union Square Farmer’s Market yesterday and made a huge salad.
I topped everything off with a dressing made out of dijon mustard, olive oil, red wine vinegar, salt & pepper. I don’t know if you can even tell in the picture, but this was enormous!! It was still light though, which is what I was going for.
On the side I made some Dairy-free Coleslaw. I didn’t follow a recipe and instead just went off what sounded good. In order to get the creaminess that usually comes from mayo I made my own cashew milk using very little water in the Vita-Mix to make it thick and creamy. I whisked in some raw honey for sweetness and voila! I’d say I used about 1/2 c. cashews and 3/4 cup water, and then ended up pouring in half of the resulting cream. I added in approx 2 tbsp honey as well.
For the slaw itself I shredded 4 medium carrots and 1/4 of a napa cabbage in my food processor with the grater accessory on. Then I chopped up 1/2 a large Granny Smith apple and threw in about 1/2 cup raisins. Mix everything together and dig in! You could get creative and add some minced parsley or walnuts as well, but I wanted to keep it light and simple. Ok bloggies, I’m off to watch the Yank – Mets game… let’s go Yankees!!