Category: Dinner

Awesome Sesame Slaw

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Sesame Slaw

Sesame Slaw 2

This slaw is super healthy and addictive!  The recipe is simple to make and only takes a few minutes!  Unlike other salads,  it lasts in the fridge for a few days.  It goes really well on Pulled Jackfruit and Portobello Tacos (recipe coming soon!) and is amazing to eat by itself.  You can easily customize the recipe to suit your dietary needs.  If you are Keto, Paleo, Soy-free, Nut-free, etc. all you have to do is swap one or two ingredients.

Ingredients:
  • 1 medium head of Savoy Cabbage
  • Himalayan Salt (to taste)
  • 2-3 cloves of Minced Garlic
  • 1-2 tsp Hot Sauce (I have used kimchi hot sauce which was delicious or Valentina’s which is always a favourite on anything)
  • 2 tbsp Coconut Aminos
  • 2 tbsp Tamari (if soy-free or Paleo you can use more Coconut Aminos)
  • 1.5 tbsp ACV
  • 1 tbsp Sesame Oil (if you are strict Paleo you could use MCT Oil or Liquid Coconut oil although the distinct flavour comes from the Sesame Oil)
  • 1 Spring Onion (mid-section minced)
  • 1 cup raw nuts & seeds – I use 1/3 Macadamia, 1/3 Sunflower Seeds & 1/3 Cashews (if Keto use all Macadamia and if nut-free use all seeds)
  • Onion Powder and Garlic Powder to taste
  • Few spoonfuls of raw Sesame Seeds (for garnish)
Note: 
You will need a Food Processor, NutriBullet, etc. to crumb the nuts and seeds. If you don’t have any of these you could just use whole sunflower seeds and sesame seeds. If you have a Mandolin it makes shredding the cabbage much easier, otherwise, you can just use a big knife.
Method
  1. Shred the cabbage. I put my mandolin on the smallest thickness and shred the cabbage in different directions.  I generally try to avoid the really thick core as it tends to have a slightly bitter taste.  Place in a large bowl and lightly salt with Himalayan salt.
  2. Add all of the ingredients except the nuts, seeds, onion powder and garlic powder. Mix well!
  3. Season with onion powder and garlic powder (to taste).
  4. Pulse nuts and seeds in a food processor (or equivalent) until they are crumbed. Add the nuts and seeds.  Taste and add any other seasoning you think is missing.  If the slaw tastes a bit tart or bitter I add a bit more coconut aminos.  For salt, you can add Himalayan salt or tamari.
  5. Garnish with a few more sesame seeds.
  6. Enjoy!

Creamy Jalapeño Penne

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penne 1penne 2penne 3penne 4

This recipe is just one of many ways you can use the Ultimate Cashew Cream Sauce to make so many awesome dishes!

Ingredients:
  • Ultimate Cashew Cream Sauce
  • 3 Small Onions
  • Mushrooms (1-1.5 cups)
  • Baby Spinach (a few large handfuls)
  • Pickled Jalapeños (small can – about 1/3 cup)
  • Gluten Free Penne
  • Onion Powder
Note: Always remember you can customize the recipe however you like!  Add or leave out any ingredients ~ get creative!  I love adding spinach into dishes because it is a great way to pack in a LOT of greens that cook down into almost nothing.
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If you aren’t a big fan of pasta this also makes a great dip!
Method

 

Sauce:
  1. Saute onions and mushrooms in a bit of coconut oil on med-high to brown them a bit and then turn on med-low.  The longer you let them cook the better (about 45 mins to caramelize).  When onions are almost done add your spinach and watch it magically turn into almost nothing!
  2. If you haven’t made it already, whip up a batch of Ultimate Cashew Cream Sauce and add it to the sauteed veggies.
  3. Finely chop up jalapenos.  Add them to the sauce a bit at a time, let it cook for a bit and taste until you get the right spice.
Noodles:
  1. Bring a large pot of salted water to a rolling boil.  Add the noodles and a bit of oil to prevent them from sticking together.
  2. Strain and sprinkle with salt and onion powder.

Now just add the awesome jalapeño sauce to your noodles, season with ground pepper & enjoy!!!

Note:  If you plan on saving any for leftovers, it is best to keep the noodles and sauce separate.

Ultimate Cashew Cream Sauce

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Ingredients:
  • 1 cup cashews
  • 2.5 cups water
  • 9 tbsp nutritional yeast
  • 2 tbsp tamari
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper
  • 2 tbsp arrowroot powder/tapioca starch
Method
  1. Soak cashews overnight or boil them until soft.
  2. Strain and rinse cashews. Add cashews to a high-speed blender with water, nutritional yeast, tamari, onion powder and garlic powder. Blend until smooth.
  3. Taste the mixture – add salt and pepper to taste along with any other ingredients. Add more nutritional yeast for cheesiness, and more garlic or onion powder for flavour. Onion gives a nice sweet flavour without getting too bitter (which can sometimes happen with too much garlic). Tamari gives a nice salty savoury flavour.
  4. Once you get your desired flavour, then add the arrowroot/tapioca starch and blend once more. The reason you add it after is because the starch tastes chalky before it is heated and will make it hard to get the seasoning right.
  5. Pour the sauce into a saucepan and heat over medium-high heat and stir constantly. Once the mixture starts to thicken and bubble, turn the temperature down to medium-low and cook for a few more minutes to fully activate the starch and thicken up. Taste the mixture – if it tastes starchy at all you haven’t cooked it long enough.
  6. Depending on what kind of thickness you want you can easily add more water and stretch out the sauce a bit further (which I usually do).
  7. Again, keep tasting the sauce and season it more if needed. Sometimes the starch absorbs some of the flavour and needs a bit more salt or pepper.
  8. Enjoy right away and store the rest in a glass jar to reheat for another meal later.

That’s it! This sauce is a good base and is very versatile for a number of different dips and sauces. I’ve used this recipe to make Spinach & Artichoke Sauce/Pasta, Vegan Queso, Creamy Roasted Red Pepper Pasta, Creamy Jalapeño dip/pasta. So good!!