Tag: recipe

Quick Greek White Bean Soup Recipe for Busy Nights

Last night, I pulled together a cozy, nourishing dinner that perfectly balanced ease and flavor—Greek White Bean Soup paired with gently sautéed kale. It was one of those meals where simplicity shines, and and surprises the kids with how great “another soup” can be.

The inspiration for this dinner came from a busy evening: our family was off to see The Wind in the Willows, a charming play performed by the local arts council (the kids did amazing, by the way!). I needed something I could partially prep ahead and finish quickly once we got home. This soup and kale combo delivered, and I’m excited to share the recipe with you!

Greek White Bean Soup

This hearty soup is full of comforting flavors, a touch of brightness, and just enough warmth to make you want seconds.

Ingredients

  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans of white beans (cannellini, Great Northern, or whatever you have on hand)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • A shot of soy sauce (about 1 tablespoon)
  • A shot of balsamic vinegar (about 1 tablespoon)
  • Salt and pepper, to taste
  • Chili flakes or cayenne pepper for serving

Instructions

  1. Prep (10-15 minutes): Dice your veggies and mince the garlic.
  2. Cook Part 1: In a large pot, sauté the carrots, celery, and onion with a pinch of salt until softened (about 5 minutes). Add garlic and tomato paste, stirring until fragrant (1-2 minutes).
  3. Add the beans, veggie broth, bay leaf, thyme, soy sauce, and balsamic vinegar. Bring everything to a boil, then reduce to a simmer.
  4. Par-Cook: Let the soup simmer for 20 minutes, then remove from heat if prepping ahead (like I did).
  5. Finish Cooking: When you’re ready to serve, reheat the soup, letting it simmer for another 20 minutes to fully develop the flavors. Adjust seasoning with salt, pepper, and a touch more vinegar if needed.
  6. Serve: Ladle into bowls and sprinkle with chili flakes or a pinch of cayenne for a bit of heat.

Gently Sautéed Kale

Because every good soup deserves a vibrant, tender green on the side.

Ingredient

  • A generous bunch of kale, de-stemmed and roughly chopped
  • Olive oil
  • 2 cloves of garlic, sliced
  • A squeeze of lemon juice
  • Salt, to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant (about 1 minute).
  2. Add the kale in batches, tossing to coat with the garlicky oil. Cook until just wilted and tender (4-5 minutes).
  3. Finish with a squeeze of lemon juice and a sprinkle of salt.

The Evening Recap

The soup was ready to go in the afternoon, so when we got home from the play, all I had to do was reheat it and sauté the kale. The kids were still bubbling with excitement about their performances, and the warm, inviting aroma of the soup filling the house made it feel extra special. In no time, dinner was on the table.

This meal was everything I wanted it to be: comforting, flavorful, and easy. Plus, the leftovers are perfect for lunch today (if they last that long!).

What’s your favorite meal to prepare on a busy evening? Let me know in the comments—I’m always looking for new inspiration!

Easy Lentil Soup with Serving Tips

After three weeks of long days at the office, helping our community recover from the impacts of Hurricane Helene, I finally had a weekend to settle back into the kitchen. I wanted to make something hearty, comforting, and reminiscent of home—something to fill the house with warmth and the familiar scent of fall. This lentil soup was the first weekend meal I made, and it was the perfect choice.

Inspired by my mom’s Christmas lentil soup, which she often pairs with cornbread, this version has become a family favorite. The rich, earthy flavor of the lentils, paired with a hint of tomato paste and balsamic vinegar, feels like the warmth and stability we all need right now. Even the kids love it, perhaps because it brings back memories of Grandma’s cozy kitchen during the holidays.

Serving Tips

  • Garlic Toast: Slice a crusty baguette or sourdough, spread with olive oil or vegan butter, add a sprinkle of garlic powder or minced fresh garlic, and toast until golden brown. It’s the ideal companion for scooping up every last bite.
  • Sautéed Green Beans: Sauté green beans with a little olive oil, salt, and garlic until tender-crisp, then finish with a squeeze of lemon juice for a bright contrast to the soup’s hearty flavor.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups dried brown lentils, rinsed
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 6-7 cups vegetable broth (or more as needed, I used Better Than Bullion)
  • 2-3 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

Prepare the Base:

  • Heat olive oil in a large pot over medium heat.
  • Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  • Add garlic and cook for another minute until fragrant.

Add Seasonings and Tomato Paste:

  • Stir in tomato paste and balsamic vinegar, cooking for 1 minute to blend the flavors.
  • Add cumin, smoked paprika, and ground coriander, stirring well.

Add Lentils and Liquid:

  • Add the lentils, vegetable broth, water, and bay leaf. Stir well and season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat and simmer uncovered for 30–40 minutes or until lentils are tender. Add more water if necessary to reach your desired consistency.

Adjust Seasoning and Serve:

  • Taste and adjust seasoning with more salt, pepper, or a splash of balsamic if desired.Ladle into bowls, garnish with parsley, and serve with lemon wedges for a fresh twist.

Hearty Roasted Cauliflower Recipe for Families

Now and then I actually think ahead and test drive a recipe idea before the special event I want to prepare it for. This is one of those times It’s like pot roast – but better!

I give you, roasted vegetables and basted whole head of cauliflower with plant based meatballs (totally optional). This recipe recalled the rich savory flavors of my Mom’s pot roast swimming in carrots, onions and potatoes.

As the weather cools and fall brings its crisp air, this meal feels just right. Today, I’m sharing a simple, hearty recipe that is perfect for a family dinner, whether you’re cooking for vegans, plant-based eaters, or anyone who loves a flavorful meal.

This dish revolves around a beautiful roasted whole head of cauliflower, nestled in a sea of delicious vegetables, all cooked together in a Dutch oven. Paired with creamy mashed potatoes (or, if you prefer, cubed potatoes cooked right along with the veggies!), this meal is satisfying and packed with flavor. I also threw in some homemade Beyond Meatballs for a bit of extra protein, but honestly, it’s just as good without them.

Let’s get cooking!

Ingredients

For the veggies and cauliflower:

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2-3 cups green beans, trimmed and cut in half
  • 2-3 large carrots, chopped
  • 1 whole head of cauliflower, leaves removed and core taken out
  • 4-5 cups vegetable broth (enough to almost cover the veggies in the pot)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • 2-3 bay leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for sautéing

For the mashed potatoes:

  • 6-8 medium Yukon gold potatoes, washed, skins on
  • 1/4 cup vegetable broth
  • 2 tablespoons Earth Balance (or any vegan butter)
  • 1/4 cup soy milk (or any plant-based milk)
  • Salt to taste

For the Beyond Meatballs (optional):

  • 1 package Beyond Burger patties or ground “beef”
  • 1 teaspoon dried oregano
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil

Instructions

Step 1: Preheat and Sauté

Preheat your oven to 400°F (200°C). In a large Dutch oven, heat a drizzle of olive oil over medium heat. Sauté the diced onion until it’s soft and golden, about 3-4 minutes. Then, add the garlic and cook for another minute.

Step 2: Add the Veggies and Cauliflower

Next, stir in the green beans and carrots, making sure they’re coated in that delicious onion-garlic mix. Once they’re in the pot, make a little space in the center for the whole head of cauliflower. Place the cauliflower in the Dutch oven, flat side down.

Step 3: Pour in the Broth and Season

Pour in enough veggie broth to almost cover the vegetables at the bottom of the pot. Add the balsamic vinegar, soy sauce, bay leaves, sage, thyme, and a sprinkle of salt and pepper. Place the lid on the Dutch oven and pop it in the oven for 45 minutes (or until tender). Be sure to baste the cauliflower with the broth every 15 minutes or so for extra flavor. I like to take the lid off the dutch oven for the last 10 minutes and left the cauliflower brown a bit.

Pro Tip: If you don’t feel like making mashed potatoes on the side, you can cube some potatoes and throw them in with the carrots and green beans. They’ll cook up tender and flavorful in the broth!

Step 4: Make the Mashed Potatoes (or Not)

While the veggies and cauliflower are roasting, boil your Yukon gold potatoes until they’re fork-tender. Drain and mash them with veggie broth, Earth Balance, soy milk, and a little salt. Want a chunkier texture? Feel free to leave the skins on!

Step 5: Beyond Meatballs (Optional)

For the meatballs, mix Beyond Burger patties or ground “beef” with diced onion, minced garlic, oregano, and olive oil. Roll the mixture into small meatballs, place them in a small baking dish, and bake for 15-20 minutes until browned.

Step 6: Assemble and Serve

Once the cauliflower is golden and tender, remove it from the oven. Serve up a slice of cauliflower with the green beans and carrots (and potatoes if you added them). Ladle the savory broth over the veggies and mashed potatoes. If you made the Beyond Meatballs, add those to the plate and pour the drippings into the broth for extra flavor.

And there you have it—a hearty, comforting meal that’s sure to satisfy. Whether you’re serving up a big slice of cauliflower on top of creamy mashed potatoes or tucking into a bowl of veggies with a side of Beyond Meatballs, this dish is versatile, family-friendly, and full of cozy fall flavors.

Variations and Tips

  • No time for mashed potatoes? No worries! Adding cubed potatoes to the veggie mix will save you time and give you that same hearty satisfaction.
  • Meatballs or no meatballs? Totally your call. I’ve made this both ways, and it’s just as good without the added protein. The star of the show is really the whole roasted cauliflower and those delicious, balsamic-infused veggies.
  • Looking for more flavor? Try adding a splash of white wine to the broth before roasting. It adds a nice depth to the overall dish.

Cozy Veggie & Dumplings Recipe for Stormy Days

There’s something magical about a big, warm pot of veggie and dumplings. For my family, this is a go-to recipe when the weather turns cool and stormy. The way the dumplings puff up and float to the top like little clouds, absorbing all the flavors from the broth, makes this dish as fun to make as it is comforting to eat. With “some weather” expected later this week, I’m already planning to make a big batch. I love how the smell of the broth simmering fills the house while the rain patters on the metal roof.

What makes this dish even more special is how flexible it is. I start with a simple base of carrots, celery, and potatoes, but I love adding whatever veggies I have on hand. Sometimes it’s green beans or zucchini from the garden; other times, it’s peas and corn straight from the freezer. You can really make it your own, and it’s a great way to clear out the fridge.

Now, the dumplings – they’re the star of the show! The classic version is always a hit, sometimes I’ll season the dumplings just a little for an extra wow factor. A pinch of garlic powder or herbs in the dough can take the flavor to the next level. I always make plenty of base because in my house, the dumplings get gobbled up first! This way, I can reheat the base the next day and whip up another fresh batch of dumplings.

So, as the storm rolls in this week, you know what I’ll be making – a big pot of veggie and dumplings to warm us up from the inside out. Stay cozy, friends!

Ingredients:

For the base:

  • 2 tablespoons olive oil or vegan butter
  • 2 large onions, diced
  • 4 garlic cloves, minced
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 2-3 medium potatoes, peeled and diced (optional)
  • 1 cup peas (fresh or frozen)
  • 1 cup corn (fresh or frozen)
  • 8 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (for thickening)

For the dumplings:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder or herbs (optional)
  • 1 cup non-dairy milk (unsweetened soy is best, but I often skip milk and add more veggie broth and butter for flavor)
  • 4 tablespoons vegan butter, melted (I generally use organic Earth Balance)

Instructions:

  1. Make the base:
    • Heat the olive oil or vegan butter in a large pot over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened.
    • Add the carrots, celery, and potatoes (if using) and sauté for another 5 minutes.
    • Pour in the vegetable broth, add the thyme, rosemary, bay leaves, peas, and corn. Season with salt and pepper.
    • Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the vegetables are tender.
    • In a small bowl, whisk together the flour with about 1/2 cup of the warm broth until smooth. Slowly stir this mixture back into the pot to thicken the base. Cook for another 5-10 minutes, stirring occasionally.
  2. Make the dumplings:
    • While the base simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and any seasonings you’d like.
    • Stir in the non-dairy milk and melted vegan butter until just combined (don’t overmix!).
    • Using a spoon, drop spoonfuls of the dumpling dough onto the simmering base. Be sure to leave space between them, as they will expand.
    • Cover the pot with a lid and let the dumplings cook for about 12-15 minutes, or until they are fluffy and cooked through. Avoid lifting the lid while they cook!
  3. Serving and reheating:
    • Serve hot with plenty of veggies and broth.
    • The next day, you can reheat the base and make a fresh batch of dumplings to serve again.

Optional Veggie Add-Ins:

  • Mushrooms, diced
  • Zucchini or squash, chopped
  • Green beans, cut into small pieces
  • Kale or spinach, stirred in during the last few minutes of cooking

This recipe is designed to be flexible, so feel free to customize it based on what vegetables you have on hand or prefer. The base keeps well, making it perfect for reheating and adding fresh dumplings the next day!

15-Minute Healthy Gluten-Free Noodle Bowl Recipe

Quick & Healthy Gluten-Free Noodle Bowl
Ready in under 15 minutes!

Over the weekend, the kids were relentless in their requests for noodles at lunchtime. Though I initially swayed them with peaches, hummus, and tortillas, the noodle obsession didn’t waver. We’d already enjoyed tortillas, so I craved variety—and let’s face it, the kids could always use more greens in their diet.

That’s when I came up with a simple, quick, and healthy noodle dish that hit the spot. I used gluten-free rice ramen noodles, fresh green beans, and frozen peas for a nutritious boost. The broth was light yet flavorful, thanks to a few pantry staples like Better Than Bouillon chicken base, garlic, ginger, and soy sauce.

The best part? It came together in less than 15 minutes, and there wasn’t a drop left in their bowls! Here’s how you can recreate this easy lunch or dinner at home.

Ingredients:

Instructions:

  1. Prepare the broth: In a medium-sized pot, bring 2 cups of water to a boil. Stir in the Better Than Bouillon chicken base, garlic, ginger, and soy sauce to create a simple broth.
  2. Cook the veggies: Add the chopped green beans and frozen peas to the pot. Reduce heat to medium and simmer for 5-7 minutes, or until the vegetables are tender but still vibrant.
  3. Add the noodles: Once the veggies are tender, add the ramen noodles to the pot. Follow the cooking directions on the ramen package (typically, they’ll need about 3-4 minutes). Stir occasionally to make sure the noodles don’t stick together.
  4. Serve: Once the noodles are cooked, ladle the noodle soup into bowls. Enjoy immediately while it’s hot and comforting!

Why You’ll Love This:

  • Quick & Easy: Ready in under 15 minutes, making it perfect for busy days.
  • Nutritious: Packed with green beans and peas for a boost of fiber and vitamins.
  • Gluten-Free: Using brown rice ramen keeps this meal light and gluten-free, but still filling.
  • Kid-approved: Even the pickiest eaters won’t leave a drop behind!

This noodle bowl is perfect for those days when you need a fast, healthy, and satisfying meal that everyone will love. Give it a try, and let me know how your family enjoys it!

Easy Pumpkin Pasta Sauce: A Kid-Friendly Recipe

This past weekend, I made Vegan Pumpkin Sauce for Pasta, and it was an unexpected hit with the kids! As soon as the garlic and herbs started sizzling in the pan, they wandered into the kitchen, intrigued by the smell.  I was happily surprised by their interest—pumpkin sauce isn’t the first thing I’d expect them to get excited about trying.

This sauce is everything I love about fall cooking: cozy, warm, and full of flavor without being overpowering. It’s a mix of fragrant garlic, rosemary, sage, and thyme, with just a hint of smoky chipotle chili powder to give it a little depth.It’s creamy from the pumpkin puree and a bit of plant-based milk, yet light enough for an easy weeknight dinner. The best part? It’s not just a one-time meal—I made enough to fill two 16-ounce jars (yes, those are peanut butter jars), leaving a little headroom so I can freeze them for up to three months. This means future dinners are already half-prepped!I plan on using this sauce with fettuccine topped with a sprinkle of vegan Parmesan, and served alongside either lemony, garlicky green beans or sautéed kale.

It’s such a cozy and comforting combo, perfect for those cooler weekends when you want something warm but not too heavy. The sauce is flavorful without being too strong, so even picky eaters might enjoy it! Next time, I’m thinking about using this sauce in a vegan lasagna instead of marinara. I’m excited to see how the creamy pumpkin sauce plays with layers of pasta, veggies, and vegan cheese. I think it’ll add a nice seasonal twist to a classic dish.

If you’re looking for a new, comforting recipe that’s easy to prep ahead, this pumpkin sauce is the perfect addition to your fall menu. It’s a time-saver for busy weekends and makes for a really nice dinner, whether you’re dressing up pasta or trying something new like lasagna!Storage Tip: If you plan on freezing the sauce like I did, make sure to leave some headroom in the jars or containers so it has space to expand. When you’re ready to use it, just thaw it in the fridge overnight, and you’ll have a flavorful sauce ready to go. Perfect for making those busy weekends a little easier and more delicious!

Ingredients:

  • 3 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh sage, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • A pinch of ground ginger
  • A touch of smoky chipotle chili powder (to taste)
  • Salt, to taste
  • 2 cups vegetable broth (Better Than Bouillon brand recommended)
  • ⅓ cup olive oil
  • ½ cup neutral plant-based milk (organic unsweetened soy recommended)
  • 1 tbsp vegan butter (Earth Balance recommended)
  • 1 can of organic pumpkin puree

Directions:

Sauté the Garlic and Herbs: Heat the olive oil in a large pan over medium heat. Add the minced garlic, rosemary, sage, thyme, and a pinch of ground ginger. Sauté until the garlic is fragrant and the herbs have softened, about 2-3 minutes.

  1. Add the Chipotle and Salt: Stir in a touch of smoky chipotle chili powder and salt to taste. Cook for an additional 30 seconds to let the flavors meld.
  2. Pour in the Broth: Slowly add the vegetable broth and stir, bringing the mixture to a simmer.
  3. Incorporate the Pumpkin: Whisk in the pumpkin puree until the sauce is smooth and well combined. Allow it to cook for 3-4 minutes, stirring occasionally.
  4. Add Plant-Based Milk and Butter: Lower the heat and stir in the plant-based milk and vegan butter. Let the sauce simmer for another 5 minutes, stirring frequently, until it thickens to your desired consistency.
  5. Serve: Toss with your favorite cooked pasta and enjoy!

Early Fall Food Bowl

As the days start to cool down and the air turns crisp, there’s nothing like a comforting, nourishing food bowl filled with seasonal ingredients. This early fall bowl brings together earthy, hearty flavors and a variety of textures that capture the transition from summer to autumn.

Featuring herby roasted sweet potatoes, sautéed spinach, and mushrooms, protein-packed quinoa, and black beans with a savory twist, this bowl is the perfect balance of comfort and nutrition. The addition of fresh cucumber slices adds a refreshing, cool crunch that brightens up the rich, warm components of the bowl. Here’s how to make this delicious, plant-based dish.

This bowl is a perfect transition meal as the seasons change. The roasted sweet potatoes and hearty mushrooms bring in the grounding, warming flavors we start to crave as the temperature drops. Sautéed spinach and garlic add a boost of nutrients and depth of flavor, while the fresh cucumber slices provide a cool, crisp element that hints at the tail end of summer. The black beans with balsamic and soy sauce add a savory, slightly tangy note, and quinoa provides a protein-packed base to tie it all together.

The best part? You can prep many of the elements in advance—like the roasted sweet potatoes and quinoa—making this bowl a quick and easy weeknight meal that still feels special and seasonal.

Ingredients

For the roasted sweet potatoes:

  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste

For the sautéed spinach:

  • 2 cups fresh baby spinach
  • ¼ red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the black beans:

  • 1 can black beans, drained and rinsed (or 1 ½ cups cooked black beans)
  • 1 tablespoon soy sauce
  • 1 teaspoon balsamic vinegar
  • ¼ cup water

For the mushrooms:

  • 2 portobello mushrooms, cleaned and quartered
  • 1 tablespoon olive oil
  • 1 tablespoon tamari or soy sauce
  • Salt and pepper to taste

For the quinoa:

  • 1 cup quinoa
  • 2 cups vegetable broth

For the cucumber:

  • 1 small cucumber, thinly sliced

Instructions

1. Roast the Sweet Potatoes

Preheat your oven to 400°F. Toss the sweet potato cubes in olive oil, fresh rosemary, thyme, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through. They should be golden and tender when done. The fresh herbs give them a burst of flavor that screams early fall.

2. Cook the Quinoa

While the sweet potatoes are roasting, rinse the quinoa and combine it with the vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.

3. Sauté the Spinach and Onions

Heat olive oil in a pan over medium heat. Add the sliced red onion and garlic and sauté until the onion softens, about 4-5 minutes. Add the spinach and cook until it wilts, about 2-3 minutes more. Season with salt and pepper. This simple, garlicky spinach adds warmth and depth to the bowl.

4. Prepare the Mushrooms

In the same pan (no need to clean it out), add a little more olive oil if needed, and sauté the quartered portobello mushrooms. Add tamari or soy sauce to bring out the umami flavors. Cook for about 5-7 minutes, until the mushrooms are soft and browned.

5. Cook the Black Beans

In a small saucepan, add the drained black beans, water, soy sauce, and balsamic vinegar. Bring to a simmer and cook for about 5 minutes until the beans are heated through and the flavors have melded. The balsamic gives the beans a slightly tangy, rich flavor that pairs perfectly with the sweet potatoes and mushrooms.

6. Assemble the Bowl

Now comes the fun part—assembling your food bowl! Start by spooning a generous portion of quinoa into the bottom of the bowl. Then, add the roasted sweet potatoes, sautéed spinach and onions, portobello mushrooms, black beans, and a handful of sliced cucumbers for a crisp, refreshing contrast.

Tips for Serving:

  • Drizzle with tahini or your favorite dressing for an extra creamy element. A simple lemon-tahini dressing or a balsamic glaze would work beautifully.
  • Top with fresh herbs or microgreens to add a burst of freshness.
  • Sprinkle with sesame seeds or pumpkin seeds for a bit of crunch.

Vegan Coleslaw Two Ways

Summer treats us to bright colors, abundant gardens, and simple  pleasures – like coleslaw. For most of my life I believed coleslaw to be the shredded cabbage with a mayo based dressing and slaw to the the familiar diced into fine confetti cabbage with an orange and pink vinegar based dressing.  Coleslaw was a side a cookouts and potlucks, whereas slaw was found next to the fried okra on your barbecue plate, on top of your barbecue sandwich and a top a hotdog.  I also nearly an adult when I realized barbecue wasn’t the monolith of Lexington-style barbecue – smoked, chopped pork that I believed it to be.  Debating the merits of vinegar based against tomato or mustard based barbecue sauce is a conversation we Southerner’s will gladly take up, even vegan ones!

Traditional vinegar based slaw is vegan and deserves to share the spotlight with the more famous picnic style coleslaw. This recipe is Piedmont-style slaw I so fondly remember, especially from Stamey’s Barbecue in Greensboro, NC. Stamey’s published the recipe many years ago, and it’s enough to share with your neighbors. A reduced everything by half for a family cookout – reduction is noted in parenthesis.

Ingredients

  • 6 (3) medium heads cabbage (about 12 1/2 pounds), finely chopped/diced — truly think of confetti!
  • 2 3/4 ( 1 1/3) cup granulated sugar 
  • 3 1/2 (1 3/4) tablespoon salt 
  • 4 (2)teaspoons ground black pepper 
  • 1/2 (1/4)teaspoon ground red pepper 
  • 1 quart (2 cups) ketchup, such as Heinz 
  • 1 cup (1/2 cup) apple cider vinegar 

Directions

  1. Mix together the cabbage, sugar, salt, black pepper and red pepper.
  2. Add the ketchup and vinegar and mix well.
  3. Refrigerate at least 1 hour before serving.

If you’re not feeling spicy, the shredded mayo can be ready to go in no time. Always short on time, I reach for the organic slaw mix at the grocery store with purple and green cabbage and carrots.

Super easy and kid approved!

Ingredients

  • 1, 14 ounce package of organic coleslaw mix (purple and green cabbage)
  • 1/2 cup vegan mayonnaise (I prefer to start with 1/4 of a cup, and see how I feel about it before going all in with the entire half cup)
  • 1 tablespoons sugar (you can go to 2 tablespoons if you prefer!)
  • 1 tablespoons lemon juice
  • 1/2 tablespoon white vinegar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Directions

  1. Thoroughly mix cabbage and carrot mix with all ingredients
  2. Chill for at least two hours (and up to overnight) before serving