Vegetable Coleslaw Recipe

Stored in a sealed container in the fridge, it will keep for up to 1 week. 

Ingredients

• ¼ of a small head of white cabbage
• ¼ of a small head of red cabbage
• 2 large carrots, peeled and cut into 2-inch lengths
• 1 cups mayonnaise
• ⅛ cup Dijon mustard
• ½ tbsp coarse mustard
• 1 tbsp white wine vinegar
• ½ tsp salt
• ¼ tsp freshly ground pepper

1. Cut white and red cabbage into small wedges. Using a food processor with the largest slicing blade, feed the cabbage wedges through the feed tube and pulse. Once cabbage is sliced, transfer into a large mixing bowl.
2. Using the food processor with the largest grating blade, place carrots flat against the blade and feed carrots through the tube and pulse. Once shredded, transfer carrots into the mixing bowl with the cabbage.
3. Place mayonnaise, Dijon and coarse mustard, vinegar, salt and pepper into a medium sized mixing bowl and whisk together until well combined; drizzle dressing over cabbage and carrot mixture. Using 2 large spoons toss until vegetables are well coated with sauce. Serve at room temperature or cold.

Serves 5-6

Bulgur Pilau

Stored in a sealed container in the fridge, it will keep for 1 day.

Ingredients

• 6 tbsp vegetarian margarine
• 1 red onion, halved and sliced
• 2 garlic cloves, crushed
• 2 cups bulgur wheat
• ¾ cup tomatoes, seeded and chopped
• 1¾ ounces baby corn, halved lengthwise
• 2¾ ounces broccoli, cut into small florets
• 3¾ cups vegetables stock
• 2 tbsp honey
• ⅓ cup golden raisins
• ½ cup pine nuts
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• Salt and freshly ground black pepper, to taste
• Sliced scallions, to garnish

1. Place a large, deep pot over medium-high heat; add in margarine. Once melted, add in sliced onion and garlic cloves. Stirring occasionally sauté for 2-3 minutes, or until a light brown.
2. Pour in bulgur wheat, chopped tomatoes, corn, broccoli florets and vegetable stock. Stir until well mixed and reduce heat to medium-low. Cover pan and allow to simmer for about 20 minutes, stirring occasionally.
3. Drizzle in honey, golden raisins, pine nuts, cinnamon, cumin and salt and pepper; stirring until well blended. Cover pot and transfer to another burner that is not heated and allow to sit for at least 10 minutes or so.
4. Transfer onto a large serving platter or onto individual serving plates. Garnish with sliced scallions and serve immediately.

Serves 4