for the slaw:
- 1/2 head of purple cabbage
- 1/2 head of green cabbage
- 2 large carrots
- 1 bunch scallions
- 1/2 cup chopped cilantro
- 1/2 cup sunflower seeds
- 1/2 cup roasted cashews chopped
for the dressing:
- 2 tablespoons Fine Tahini Chili
- 1/4 cup rice vinegar
- Juice of 1 lime about 2 tablespoons
- Water as needed
Finely slice or shred the cabbage and transfer to a large bowl.
Grate the carrot and slice the scallions, adding both to the bowl as well, followed by the cilantro, sunflower seeds and cashews.
In a small bowl, whisk together the dressing ingredients. This mixture will be thick, so whisk in water 1 tablespoon at a time until you reach a creamy consistency that can be poured over coleslaw.
Pour dressing over the coleslaw and toss to combine. Serve immediately!
Vegan Tahini Chocolate trufflesREAD MORE
Vegan Tahini Chili 🌶 Chocolate truffles from 3 ingredients
- 7 oz. vegan dark chocolate
- 1 1/2 cup Chili Tahini (~11 0z. Chili Tahini)
- 2 tsp Date Syrup ‘Silan’
- 1/4 cup unsweetened cocoa or cacao powder, or finely ground hazelnuts (optional // for coating)
- In a mixing bowl, add chocolate microwave until very warm but not boiling – about 45 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
- Immediately add Chili Tahini and Date Syrup into the chocolate, use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted and smooth.
- Transfer the mixture to a baking pan.
- Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the baking pan to see if any chocolate sticks. If it comes out mostly clean, it’s ready to scoop. If there’s still wet chocolate in the center, continue refrigerating.
- Once chilled and firm, prepare a small dish of cocoa or cacao powder for cutting (optional).
- Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped.
Israeli Couscous salad with Sun-Dried tomatoesREAD MORE
Israeli Couscous salad with Sun-Dried Tomatoes
Israeli Couscous Orzo shape 10.5 oz. (298 g), cooked
3 tablespoons chopped Sun dried tomatoes
1 cucumber, chopped as thin as possible
3 tablespoons chopped parsley
Salt and black pepper
A little freshly squeezed lemon juice
4 tablespoons grated Parmesan cheese
In a bowl, mix the chopped tomatoes, cucumber and parsley and seasoning with olive oil, lemon juice, salt and black pepper. Taste and fix with salt and pepper if necessary. Serve with Parmesan cheese over.
Slow Cooker Pearl Couscous SoupREAD MORE
- 1 cup Pearl Couscous, NOT cooked
- 2 cans (15 oz. each) Red Kidney Beans, drained
- 1 Tablespoon vegan butter
- 1 cup carrots, finely chopped
- 1 green bell pepper, finely chopped.
- 1 small onion, finely chopped
- 1 can (14.5 to 15 ounce can) Diced Tomatoes
- 1 cup Spaghetti Sauce
- 32 ounces Vegetable Broth(4 cups)
- 1 teaspoon Dried Oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat the vegan butter in a skillet.
- Add the onions, bell pepper and carots in the skillet.
- Saute until the onions become translucent, about 10 to 15 minutes.
- Add the sauteed veggies to the crock pot.
- Put the remaining ingredients into the Crock Pot and stir well.
- Cover and cook on low 2 to 3 hours.
- Check the couscous at two hours for tenderness