Creamy Peanut Slaw

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Why is Chili’s at an airport so exciting? The steady flow of travelers, pilots mingling in the coffee line, those airport golf carts whizzing by. The 5-minute meal served in a red plastic basket – out in the real world this is known as “fast food” but in an airport it is simply “efficient”. In an airport it is forgivable that you pay $18 for a sandwich and soda because $18 is STEAL to not be sitting at your gate.

I have been traveling a lot for work lately, which makes my meals at home with the family all the more enjoyable. I am especially thrilled with my new cookbook Thug Kitchen, based on the popular vegan blog. If you don’t know this blog or cookbook, please indulge yourself. This week I made a super Creamy Peanut Slaw which I paired with soba noodles and tofu. My boys adore cold soba noodles more than spaghetti and marinara, more than pizza even. It’s like crack to them. So this recipe worked well for all of us.

CREAMY PEANUT SLAW
3 cups shredded red cabbage
3 cups shredded green cabbage
3 carrots, shredded
3 green onions, chopped

PEANUT SAUCE
5 tablespoons creamy peanut butter
5 tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoons Sriracha
1/2 inch ginger, peeled and finely diced

Shred your slaw ingredients in a food processor with a grater setting, or with a knife for larger chunks. Mix the peanut sauce ingredients in a small bowl until you get a thick, creamy consistency. Combine sauce with slaw in a large bowl. I recommend serving on top of buckwheat soba noodles, which only take 3 minutes to cook. One package of soba noodles can be tossed with one tablespoon sesame oil, one tablespoon of soy sauce, and one tablespoon of sesame seeds for a flavorful, hearty noodle dish that pairs well with any asian stir fry or cold salad dish. My photo may not be award-winning this week, but I can tell you this made a damn good work lunch.

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Red Cabbage Slaw Taco Salad

Being a child of the 80’s, I was reminded last night of O’Boises Potato Chips. This memory also conjured up thoughts of a plethora of other food substances completely toxic to our bodies including Squeeze-It, Ecto Cooler, bubble gum cigarettes, and Big League Chew. Asher has recently become obsessed with Dum Dums, you know the lollipops with the mystery flavor that you get for free at the bank. It’s unbelievable the amount of processed foods with zero nutrition that we have unlimited access to at such a young age.

saladWhile I am not vegan, I do constantly get questioned about my vegetarianism and raising my kids vegetarian, which is particularly baffling to people living in the Midwest. So I have made it my mission to share with the world as many vegan recipes as I can come up so I don’t have to hear “What do you eat? Pasta???” There is a world of flavorful and indulgent ethnic foods which embrace vegan ingredients, including Thai, Indian, Mediterranean, Middle Eastern, and Central American, all of which I love to cook. Which naturally leads me to my recipe of the day, Red Cabbage Slaw Taco Salad! This is a very clean, refreshing, and filling dish that can be eaten as a side salad or taco stuffing, and still taste good four days later (I’m eating it right now!)

RED CABBAGE SLAW TACO SALAD
1/2 head of red cabbage, chopped into long slivers
1 jicama, peeled and julienned
1 bunch of cilantro, roughly chopped
1 bunch of green onions, trimmed and chopped
1 can of black beans, drained
1 package of meatless ground beef
1 onion, diced
Juice of 5 limes
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon chili powder
Salt and pepper to taste

In a large pan, fry onions in olive oil on medium heat about 4-5 minutes, until translucent. Add meatless ground beef and cook for another 5 minutes, stirring constantly. Add cumin, chili powder, salt and pepper and stir until combined, then stir in the drained black beans. Turn off the heat and let cool. In a large salad bowl, add the chopped red cabbage, cilantro, jicama, and green onions. Toss well, then pour the lime juice over the slaw and top with salt and pepper then toss again. Warning: the lime juice causes the red coloring from the cabbage to turn the jicama pink after a day in the fridge as you can see from the photo, but it makes a great first impression when preparing it fresh!