Happy Thursday–Vegan Treats!

Been cooking up a vegan storm and have 2 out of various attempts to share!  My test panel (family members) agrees with me that the following 2 recipes are excellent and worthy of sharing.  Both were side dishes to a larger lentil dish that still needs perfecting.  Having more time to devote to creating animal free foods that are nutritious and healthful is just exciting–now that I am not working for someone else, my time is my own to fill. Cooking great food that is good for me and mine at a reasonable cost is fulfilling.  Keeping the calories at a minimum is another goal I’m striving for too.

The first dish is a triple “C” Coleslaw delight– Cabbage, Caraway, and Cashews!

Triple "C "Coleslaw--mmm good!
Triple “C “Coleslaw–mmm good!
  • 5-6 cups shredded cabbage
  • 1/2 cup sweet pickle relish
  • 1/2 cup raisins
  • 1/4 cup agave
  • 1 tsp caraway seeds
  • 2/3 cup cashews, chopped up a bit (use more or less to taste)
  • 1/4 cup Vegenaise (or other soy mayo product)
  • 1/8 tsp ground cayenne red pepper
  • 1/2 tsp salt
  • dash of lemon juice

You can add more or less cabbage depending on your own tastes.  This dish is also best made and eaten–doesn’t do well overnight due to the sogginess factor.  However, it’s so yummy that I doubt you will have any to save over!  The cayenne pepper adds an extra zip…

The second dish is better after it sits in the fridge for a day or more.  Chop, Chop–its full of veges– Pasta Verde salad.


  • 4 cups cooked macaroni
  • 3 TBSP olive oil
  • 1 TBSP lemon juice
  • 1 smallish zucchini sliced across
  • 4 stalks green onion, chopped
  • 1/2 green pepper, chopped
  • 2 medium size tomatoes, chopped
  • 3/4 cup sugar snap peas, chopped
  • 1/2 cup chopped fresh parsley, chopped
  • 1 tsp salt, pepper to taste
  • toasted and ground sesame seeds to top all

Cook the pasta according to directions, rinse in cold water.  Combine the oil and lemon juice, then mix with the pasta.  Put in frig until veges are prepared.

Spray a frying pan with cooking spray and cook the zucchini on med-low heat until browned (3-4 minutes).  Add the other  ingredients (except the sesame seeds) and saute for 4-5 minutes–still crispy.  Mix thoroughly with the  pasta and then pass the sesame seeds for a sprinkle of delicious.  I prefer to make this dish a day ahead so the flavors permeate the pasta and become mellow.  I don’t add the sesame seed topper until finally served.

I put my family to the taste test–and it gives me a boost to see them!  All in all, a super plus on the happiness scale for me!  They also benefit from having a ‘good food’ experience (most of the time the cooking is good!)


Hope Your day is filled with happiness!–Judy


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