2019-06-01_VegNews

52 VegNews SUMMER 2019

1 teaspoon minced garlic

1 / 2 teaspoon onion powder

1 / 2 teaspoon dried dill

1 / 8 teaspoon salt

1 / 8 teaspoon black pepper

In a small bowl, whisk all ingredients.

Transfer to a jar and refrigerate until

ready to use. Sauce will last up to

a week in the refrigerator.

Sweet Barbecue

Coleslaw

Serves 8

1 cup vegan mayonnaise

1 / 3 cup barbecue sauce

1 / 3 cup agave nectar

2 tablespoons apple cider vinegar

11 / 2 teaspoons fresh chopped dill

1 / 4 teaspoon salt

1 / 8 teaspoon black pepper

1 medium head cabbage,

cored and shredded

In a large bowl, whisk mayonnaise,

barbecue sauce, agave, vinegar, dill, salt,

and pepper. Add cabbage and toss to

coat. Refrigerate until ready to serve.

Garlic Herb Aioli

Makes 1^1 / 2 cups

2 / 3 cup vegan mayonnaise

CHEF’S TIP

Many boxed cake mixes are actually

vegan! Just be sure to double check

the ingredients.

Maple Bacon Chocolate

Chip Cookie Shake with

Chocolate Syrup

Serves 2

For the chocolate syrup:

1 / 2 cup cocoa powder

1 / 2 cup sugar

1 / 2 cup water

1 / 4 teaspoon salt

1 teaspoon vanilla extract

For the milkshakes:

1 pint vegan vanilla ice cream

1 / 2 cup almond milk

2 tablespoons maple syrup

3 / 4 cup chopped vegan chocolate chip

cookies, divided

1 / 4 cup vegan whipped cream

1 / 4 cup Coconut Bacon (see recipe)

1. For the chocolate syrup, in a small
   saucepan, whisk cocoa, sugar, water,
   and salt, and bring to a boil. Boil 3 to
   4 minutes, until sugar is completely
   dissolved, being careful not to burn.
   Remove from heat, transfer to a jar, and
   refrigerate until ready to use. Extra syrup
   will last up to a month in the refrigerator.


2. For the milkshakes, into a blender
   add ice cream, milk, maple syrup,
   and^1 / 2 cup chocolate chip cookies.
   Blend until smooth.


3. Pour into serving glasses and top with
   whipped cream, remaining cookies and
   coconut bacon. Drizzle liberally with
   chocolate syrup and serve immediately.

The Fixin’s

Fast Food-Style

Special Sauce

Makes^2 /^3 cup

1 / 2 cup vegan mayonnaise

2 tablespoons ketchup

2 tablespoons dill pickle relish

1 teaspoon whole grain mustard

1 / 3 cup vegan sour cream

2 tablespoons olive oil

11 / 2 tablespoons lemon juice

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

1 tablespoon minced garlic

1 tablespoon lemon zest

1 / 2 teaspoon salt

1 / 2 teaspoon black pepper

In a small bowl, whisk mayonnaise, sour

cream, olive oil, and lemon juice. Fold in

basil, chives, garlic, lemon zest, salt, and

pepper. Transfer to a jar and refrigerate

for 30 minutes until ready to use. Sauce

will last up to a week in the refrigerator.

Green Goddess Sauce

Makes 1^1 / 2 cups

1 / 4 cup room-temperature aquafaba

12 chickpeas

1 tablespoon rice vinegar

2 teaspoons Dijon mustard

3 / 4 cup vegetable oil

1 / 2 cup fresh curly parsley

1 / 2 cup fresh cilantro, stems and leaves

1 / 4 cup fresh tarragon leaves

2 stalks green onion, roots removed

1 tablespoon fresh dill

1 tablespoon garlic

1 / 4 teaspoon salt

Grilled

Onions

Sweet Barbecue

Special Coleslaw

Sauce

Goddess

Sauce

Coconut

Bacon