Prep & Cooking: 45 mins
Serves: 6-8

​Main Ingredients:

• 5-6 medium carrots, diced (approximately 4 cups)
• 1 large onion, diced (approximately 1 cup)
• 1 apple, peeled and diced – use what you have, the more flavourful the better, I chose a Gala apple
• 1 large potato, peeled and diced
• 1-2 tbsp olive oil
• 2 cloves garlic, chopped finely (approximately 2-3 tsp, add more if you’d like!) or 1-1/2 tsp powdered garlic
• 1-2 tablespoons white wine vinegar
• 4 cups of vegetable broth

 
Herbs & Spices:

• 1-2 tsp ground coriander
• Pinch or two of smoked paprika
• ½ cup fresh cilantro (aka coriander), chopped – reserve some leaves for garnish
• Salt & Pepper to taste

Method:
In a large pot over medium heat, sauté chopped onion and garlic in oil until translucent; about 5 minutes. Add carrots and continue to sauté for an additional few minutes to give the carrots a head start. Add vinegar to de-glaze the pot. Follow with chopped potatoes and apple, and cover with 4 cups of vegetable stock. Bring contents to a boil over medium-high heat and reduce to medium. Continue simmering for 15-20 minutes until the carrots are soft enough to slice easily with a fork or knife.

Remove the soup from the heat and blend. You can do this using a hand-held immersion blender or using a traditional blender. Blend until smooth and no lumps remain, unless you like lumps, in which case blend less. When the soup is blended, return to the pot and add chopped fresh cilantro (coriander), ground coriander, paprika, and salt & pepper. Warm through over medium heat.
Garnish with a swirl of non-dairy cream and a few sprinkles of chopped cilantro (coriander) leaves.

This soup keeps in a sealed container for up to a week in the refrigerator or for a couple of months in the freezer.

Prep Time: 20 minutes prep – the longer this coleslaw sits, the tastier it is. If you can spare an additional hour or overnight for the flavours to marry, the better it will be.
Makes: Approximately 4 cups
Pairs well with: Oil-free “Mayo”
 
Main Ingredients:
2 cups shredded green cabbage
2 cups shredded red cabbage
½ cup or 1 large carrot shredded (or more if you’d like)
2-3 tablespoons plant-based mayonnaise (try our oil-free “mayo” recipe or your favourite pre-made brand)
1 tsp sugar
1 tbsp rice vinegar or lemon juice
½ tbsp sesame oil
1 tbsp toasted sesame seeds (a combination of white and black sesame seeds are an attractive option)
Salt and pepper to taste
*A great time saving option would be to use a bag of pre-shredded cabbage or “coleslaw mix”. Add shredded carrot for some extra colour if you choose.
 
Method:
In a large bowl, whisk together plant-based mayonnaise, oil, vinegar, sugar, and salt and pepper. Set the dressing aside. In a dry pan over low heat toast the sesame seeds; watch them closely and trust your nose to tell you when they are done. Remove the toasted seeds from the heat.
 
Carefully chop your cabbage to the desired shred size, keeping in mind that the cabbage will wilt slightly when dressed. Shred your carrot and add to the cabbage. Place the vegetables in the large bowl on top of the dressing and toss to coat.
 
You may wish to use a container with a tight-fitting lid and shake the mixture to coat and toss to finish. Just before serving sprinkle the top of the coleslaw with the toasted sesame seeds.
 
This colourful salad is a great addition to a barbeque meal and also makes a great topping for burgers and sandwiches in place of lettuce.