Dinner Plate #52
Sorry for the bad lighting. I still had some fishless filets, so I made a "fish" sandwich (lettuce, tomato, onion, and homemade tartar sauce on a bun), along with poppy seed coleslaw.
Yes, I am still using my use-stuff-up list! And this one, though not the holy grail of coleslaw (that's Dolly Parton's, of course), is still really good. You can find the recipe at Vegan Runner Eats. It goes absolutely perfectly with a "fish" sandwich.
I'd actually planned to make this ages ago and I'm so grateful that cabbage is so sturdy and waited for me to be ready to use it. I love cabbage, and I'm learning how to love it raw, too.
1) Those Gardein Fishless Filets are too tasty; love them. I only buy rarely, as an easy meal fix when needed (because am making a big effort to avoid UPFs as much as possible; realistically, it's not always possible);
ReplyDelete2) Ah, cabbage. Love cabbage. For raw, the texture is of utmost importance to me. I basically use it four ways, always very thinly shredded on the mandoline or with the 2mm slicing blade of my processor: in coleslaw (red and green), in my tried and true Asian Slaw (red and green; one of my recipes most requested by those who try it), on tacos and in burritos (red and/or green), and quick-pickled (red only). Though I am fortunate to be able to buy organic, non-organic is never on the "dirty dozen" list of veg with highest pesticide counts, and is pretty much always on the "clean fifteen" list. It is a much-loved vegetable in every country I've lived in, for all of these good reasons.
3) A veganized Okonomiyaki is very worth making if you have never tried it.