“Cole slaw on top of your pulled pork sandwich is a Carolina thing, I know that. But it is GOOD so I am adding it to my recipe. If you’re not into cole slaw, simply leave it off and chow down on the amazing BBQ you just made.”
How To Make It
“Shred about 1/4 of a cabbage into long strips. I also shredded a carrot too and about 1/2 of a red onion. Add about 1/8 of a teaspoon of celery seed, 2 full tablespoons of Dijon Mustard, and maybe 1/4 cup of Apple Cider Vinegar.
Stir that around real good until all the veggies are evenly coated.”
Meet Chuck Underwood — Brand New Vegan
Is beer vegan? No, you are not going to have to learn to make your own. There are loads of delicious brews out there.
That may be the cutest Easter Bunny top hat ever on that gorgeous horse.
Hello! We have some lovely Easter ideas for you. The following recipe videos are super for long time vegans and people just starting out.
The recipe videos we selected include hot cross buns, a super main course and nested chocolate eggs. Another shows you how to make vegan deviled eggs. What is Easter without deviled eggs? In the USA anyway. Lastly there are recipes for no bake sweets (including chocolate eggs) in case you find your oven otherwise occupied.
The Vegan Test Kitchen
Here’s a video by Vegan Test Kitchen for vegan deviled eggs. Oh yeah!
Don’t want to turn on the oven, or already using it for something else? How about these no bake Easter treats? Aren’t the colours lovely?
Here’s wishing you a super Easter. Thank you for following us and being part of the Fund for Horses and Tuesday’s Horse family.
Colcannon and bangers together or apart are heavenly, and wonderful fare for St. Patrick’s Day. Easy to cook vegan as well.
Colcannon is mash (mashed potatoes) and cooked (boiled) cabbage mashed up together with a bit of salt and pepper. Very Irish. No recipe required on the mashed spuds, right?
Bangers is a nickname for sausages. If you grew up or spent any time at all in the UK or Eire, you will mostly likely have had bangers and mash. Bangers and colcannon is even more heavenly. Give them a try!
Josephine Watmore’s recipe for vegan bangers was published some years ago on One Green Planet.
She introduces her post with:
There are loads of this style of steamed seitan sausage recipes floating around, and they really are my favorite way to make vegan bangers. For this recipe I changed the herbs and seasonings to make them reminisant of my old favorite — Lincolnshire sausages. These are ideal for sausage sandwiches, added to a vegan fry up or as classic bangers and mash with a rich onion gravy. I usually double the recipe when making these and freeze a bunch, that way I always have some on hand and they can be cooked directly from frozen. I sometimes think freezing them actually makes the texture even better.”
* I am not a fan of nutritional yeast and certainly did not want a whole half cup of it in anything I made, so left it out. Not so good. I remade them with 1/4 cup nutritional yeast (while pinching my nose) and used 2 1/2 Tbs of soy sauce instead of just 2. Voila! Amazingly I could not taste the nutritional yeast, even when I kept expecting to eventually. You can replace nutritional yeast in a recipe with miso or soy sauce, but that is too much sodium.
Other than the above, I recommend you stick straight to the recipe. If you don’t mind nutritional yeast, you are home free.
Oh. You will need aluminum foil, scissors and a steamer. Once you get set up, these are very easy to make.
To make the dough, mix all the dry ingredients together in a large bowl, and all the wet ingredients in a separate bowl, then pour the wet into the dry and mix. You can use a wooden spoon for this, but I find it easier to use your hands. Mix until well combined and there are no dry patches left. Add a few more tablespoons of water if needed. Knead dough for about a minute, and set aside.
Next cut yourself 12 strips of foil approximately 9 inches x 6 inches. Take about ½ cup of dough and place in a log shape across a piece of foil. Then fold the edge of foil over the dough and roll up. Twist the ends of each log to secure each sausage. Repeat this on a new piece of foil until all the dough is used up, usually makes around 12 sausages.
Place sausages in a steamer, and steam for 1 hour. By this time they should have firmed up. Let cool slightly before unwrapping from the foil.
They can now be cooked however you desire, or place them in the fridge for later (or the freezer for even later). You can grill them, oven them, BBQ them, fry them. Cook until crispy and dark brown on the outside and hot all the way through.
Look what is coming now. Oh, yes!
Check out the Colcannon recipe by Healthy Slow Cooking (pictured above) who states, “The Cruciferous Colcannon is a mash of cabbage, kale, cauliflower, and broccoli. It’s naturally gluten-free and soy-free. Make it oil-free by water sautéing instead of using the oil.” That’s it, pictured above.
FEATURED IMAGE: NEW YORK, NY — Members of the County Carlow Association ride horses as they march along 5th Avenue during the annual St. Patrick’s Day parade, March 17, 2017 in New York City. The New York City St. Patrick’s Day parade, dating back to 1762, is the world’s largest St. Patrick’s Day celebration. (Photo by Drew Angerer/Getty Images)
Told you I would have something special for you this week. Here it is. Another super cool video, this time on one of the great American staples: how to make the most delicious vegan burgers ever with Chef David Lee. DUDE!
Isn’t that making you feel crazy or what? Enjoy y’all.