CREAMY, CRUNCHY COLESLAW

SERVES 10 TO 12 PORTIONS

1 medium (1 1/2- to 2-lb. head green cabbage, quartered, cored, and shredded on a mandoline or grater

2 medium carrots, peeled and grated

3/4 cup vegan sugar

1/2 cup kosher salt

3 or 4 green onions, chopped (green and white parts)

3/4 cup vegan mayonnaise (soy- free if necessary)

1/4 cup apple cider vinegar

2 tbsp. maple syrup

2 tsp. Dijon mustard (gluten-free if necessary)

1 tsp. dried parsley

1 tsp. celery seed

1 tsp. black pepper

Salt to taste

NUTRITIONAL VALUES

Calories: 62kcal
Fat: 4.3g (0g S.Fat)
Carbs: 5.8g
Protein: 0.3g
Sugar: 3.1g
Sodium: 5228mg

METHOD

Toss the cabbage and carrots with the sugar and kosher salt in a large mixing bowl. Allow to rest for 5 minutes before transferring to a colander and thoroughly rinsing with cold water. (If the cabbage is not thoroughly rinsed, the slaw will be overly salty.) Rinse and dry the mixing bowl. To remove excess moisture, run the cabbage and carrots through a salad spinner, or spread the mixture out on a clean kitchen towel and pat dry with paper towels or another kitchen towel. Return the mixture to the bowl and stir in the green onions.

Combine the mayonnaise, vinegar, maple syrup, mustard, parsley, celery seed, and pepper in a small mixing bowl. Toss the cabbage mixture with the dressing once it has been thoroughly combined. If necessary, season with salt. Allow at least 30 minutes to chill before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

CREAMY SPINACH-ARTICHOKE PASTA

SERVES 4 PORTIONS

One 12 oz. package frozen chopped spinach, thawed

1 lb (16oz) penne or rigatoni pasta (gluten-free if necessary)

One 340g (12oz) vacuum-packed block extra firm silken tofu

1 1/2 cups unsweetened non-dairy milk (nut-free if necessary)

1/3 cup nutritional yeast

1/4 cup vegan white wine

1/4 cup lemon juice

3 tbsp. arrowroot powder

2 tsp. garlic powder

2 tsp. onion powder

1/4 tsp. cayenne pepper

1 tbsp. vegan butter

One 14- to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole

2 garlic cloves, minced

Salt and black pepper to taste

Pepita Parmesan, optional

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 4.1g (0.7g S.Fat)
Carbs: 73.8g
Protein: 22g
Sugar: 1.4g
Sodium: 95mg

METHOD

In a clean kitchen towel, wrap the spinach. Wrap the spinach in a kitchen towel and twist to squeeze out any excess liquid. Set aside the spinach.

Bring a large pot of water to a boil, then add the pasta and season with salt. Cook the pasta according to package directions until it is al dente. Drain and set aside the pasta.

While the pasta is cooking, in a blender, combine the tofu, milk, nutritional yeast, wine, lemon juice, arrowroot, garlic powder, onion powder, and cayenne pepper. Place aside.

In a large shallow saucepan over medium heat, melt the butter. Cook, stirring occasionally, for 3 to 4 minutes, or until the artichokes begin to brown. Cook until the spinach and minced garlic are heated through. Cook, stirring constantly, until the pasta and tofu mixture is heated through. Remove from the heat and season with salt and pepper. Serve with Pepita Parmesan (if using). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

RECIPE NOTES

If you can't find a 12-ounce package of frozen chopped spinach, 10 ounces will suffice, or you can thaw 1 pound and leave some out.