This coleslaw is a family favorite! Light on the mayonnaise (please don’t use the typical brands that are full of chemicals, food coloring and preservatives – see the one recommended below instead) and so flavorful. A great side dish for a healthy BBQ, with the Chicken & Greens Sliders shown or perfect as a Shabbos appetizer.
2 bags of this organic coleslaw or 8 cups combination of finely shredded green cabbage, purple cabbage and carrots
You will love this simple, delicious “cheesy” recipe made without any actual cheese (but no fake soy or rice cheese either, because frankly it tastes gross…..not to mention typically contains lots of unhealthy ingredients and fillers). 🤢 Of course you can use this sauce on actual pasta too – we like the Jovial brand gluten-free pasta – but if you want to save a bunch of carbs and calories while gaining lots of nutritional value, use spaghetti squash as shown.
1 large or 2 small spaghetti squash, cut in half lengthwise *
Scoop out seeds from spaghetti squash and throw them away. Place squash halves skin side up in parchment-lined baking pan or baking sheet. We love these pre-cut unbleached parchment sheets.
Roast for 1 to 1-1/2 hours or until skin starts to brown. Even if it burns a little, it’s ok! Make sure to not undercook.
Remove squash from oven and scoop out all the strands; place in a shallow dish (so that the sauce will cover more of it – yum!)
Combine the rest of the ingredients in a high speed blender or regular blender until completely smooth and creamy. Using a high speed blender, you can let it run until the sauce heats (about 5 min.). Otherwise, the sauce will be room temperature but will heat up once poured on the hot squash.
Pour over spaghetti squash strands.
Top with fresh parsley (optional).
* Cutting a spaghetti squash in half lengthwise is a bit of a challenge; you will need a serious knife!
** Soaking cashews or other nuts helps to neutralize enzyme inhibitors that can lead to difficulty in digestion. Simply cover cashews with water in a bowl and let soak on the counter for 4 to 6 hours max. Rinse and proceed with recipe. If you don’t have time, it’s ok to skip this step.
*** Nutritional yeast is not the same as yeast for baking bread. It is an inactive yeast with lots of B-vitamins and a staple in the vegan/vegetarian diet that adds a cheesy flavor to dishes and sauces.
This recipe is terrific whether or not you have an allergy to sesame seeds or simply don’t like tahini in your hummus. Also great for those times you want to whip up a quick batch and you don’t have tahini in your fridge. It takes under 5 minutes and tastes delicious!
2 – 15 oz cans organic chick peas, rinsed well
3 cloves garlic
2-1/2 Tablespoons organic olive oil
2 Tablespoons fresh squeezed lemon juice
1-1/2 teaspoon organic ground cumin
1/4 cup water
1 teaspoon Himalayan pink salt
Olive oil, paprika, parsley and whole chickpeas for garnish (optional)
Putting it all together:
Combine all ingredients in a food processor and blend until smooth and creamy.
Before serving, if desired, drizzle with olive oil and sprinkle paprika and fresh parsley on top. You can also add a few whole chickpeas, for a pretty effect.