Creamy Cabbage Salad

Cabbage is one of my fav vegetables because it is cheap, delicious and super good for you! It’s also hella low in calories (not that I believe in counting calories or anything like that), but since it is so low cal you can pair it with a nice creamy dressing and not feel guilty.  I haven’t had coleslaw in years because it’s the creepiest salad ever, usually it has so much mayonnaise on it that it sort of slips and slides around your plate (not appealing), but this salad is like coleslaw after a makeover.

Creamy Cabbage Salad

• 1/2 cabbage (I used green but red would probs be awesome also)
• 1/4 cup tahini
• 1/4 dijon mustard
• 1 TB miso paste
• 2 TB cashews
• sprouts (for garnish)

1. Wash and chop your cabbage into ribbon like slices
2. Mix the mustard, tahini and miso together.  Add to the cabbage and mix well.
3. Garnish with cashews and sprouts

In this recipe the tahini creates the creamy texture and flavour usually achieved with mayonnaise but minus the unholy slimyness (I’m aware that is not a proper word).

Best Breakfast

When I first heard of tofu scramble to replace eggs I was like; “nahhhhhhh” that sounds disgusting, I can live without having a classic breakfast ever again.  WELL, I was wrong y’all, very wrong.  Tofu scramble is surprisingly delicious, it doesn’t have the slimy texture I imagined it would.  It also is not any more difficult to make than cracking an egg is! I made my tofu scramble curry flavoured just to make it more exciting as tofu can be a bit bland.  

My full meal was tofu scramble with yam and potato hashbrowns, fried tomatoes and cornbread.

IT WAS REALLY GOOD. Just saying.

Tofu Scramble

• 1 package extra firm tofu (if your tofu is soft you may get the undesired slimy texture)
• 2 TBS nutritional yest
• 1 tsp curry powder
• 1/4 tsp salt and pepper
• tsp coconut oil (for the pan)

Take the tofu and break it up into chunks with your hands. Add the rest of the ingredients except the coconut oil and mix until yellow, don’t over mix the tofu. Heat a frying pan with coconut oil.  Fry the tofu until any water has absorbed, and the tofu has a legit egg like texture. It’s super easy, you don’t have an excuse not to try it!

~peace~

 

Accidental Eggplant Chips

I had bought eggplant to try and make baba ganoush, but after looking briefly at various recipes I realized it looked a lot harder than what I had thought, so I kept putting it off, leaving my eggplant sitting lonely in the fridge.  I happen to be on a strict budget for food, so with the rest of my vegetables rapidly disappearing, eggplant was one of the only dinner options I had left (that or raw celery). I was too hungry to attempt baba ganoush so I decided to make a roast eggplant sandwich, which would have been great if I had been looking at a recipe for that, however I was looking at recipe for a casserole containing eggplant and many other vegetables, you were supposed to cook the casserole for an hour and a half.  In my hunger stupor I thought since I just had eggplant without the rest of the veg I would try cooking my eggplant for 40 minutes.  It turns out that after 40 minutes the eggplant was extremely wilted and crispy, I thought for a second I had ruined it but after tasting I realized I had made really, freaking delicious eggplant chips.  It turned into a happy eggplant accident. 

• 1 eggplant
• 2 tablespoons oil (30 ml)
• 1 tsp salt and red pepper flakes (5ml)

First preheat oven to 375 F (180 C)

Cut your eggplant into thin strips, lightly oil, add salt and red pepper flakes 

Bake for 40 minutes or until the eggplant is perfectly crispy!