Good morning! Did you have a nice weekend?
I found time to go to the farmers’ market and the beach on Saturday, here are a few photos:
Since I enjoyed the cherimoya so much last week, I tried another new fruit, this one is called sapote (pictured lower right in the collection above). This fruit is also from South America and it was softer and milder, more like a sweet pear and the skin is edible.
I made a very quick coleslaw on Saturday evening by shredding cabbage in the food processor and then pouring on a very simple coleslaw dressing made by blending an avocado with some dates, vinegar, onion, garlic and non-dairy milk (see below for recipe). It was a hit, I served it as an entree topped with onion sprouts and chopped radishes:
I served the leftovers yesterday for lunch wrapped in a brown rice tortilla (topped with sprouted beans):
Sure, the avocado in the dressing turns your coleslaw green, but what else would you expect from a healthy vegan?
Here’s the recipe:
I really like the added dates in this dressing to give that sweet and sour punch that coleslaws are so known for.Print
Avocado Coleslaw Dressing
[print_this] Basic Coleslaw Dressing 4 servings
- Yield: 4
- Category: Salad Dressing
- 1 large ripe avocado
- 6 Medjool dates
- 1/4 onion, chopped
- 1 clove garlic
- 1/4 cup white balsamic vinegar (or apple cider vinegar)
- 1/4 cup unsweetened non-dairy milk
- Combine all ingredients in a high-speed blender and process until smooth. Add more vinegar if necessary to blend.