VEGAN + GLUTEN-FREE
RAW SLAW INGREDIENTS:
¼ red cabbage
¼ white cabbage
1 bunches flat leaf parsley
½ bunch kale
2 carrots
1 bunch green onions
DRESSING:
½ cup extra virgin olive oil
¼ cup raw cashews, soaked for about 4 hours
2-3 Tbsp fresh lemon juice
1-2 cloves garlic (depending on preference)
1 Tbsp pure maple syrup
1 Tbsp apple cider vinegar
sea salt, to taste
SLOPPY JOE INGREDIENTS:
1 Tbsp canola or vegetable oil
2 jalapeño peppers, seeded and finely chopped
1 red, green, or yellow bell pepper, seeded
and chopped
1 red onion, chopped
2 large garlic cloves, chopped
1 (21-oz) can black beans, drained and rinsed
1 tsp ground cumin
1 tsp ground coriander
salt and pepper, to taste
1 (15-oz) can diced fireroasted or chunky-style
crushed tomatoes
1 rounded Tbsp brown sugar
1 Tbsp vinegar, any kind
1 lime
4-6 crusty rolls, split and lightly toasted
(gluten-free, if desired - or try
gluten-free wraps instead)
STEP 1 - PREPARE RAW SLAW:
Chop up the vegetables in your food processor and toss in
a salad bowl. Blend the dressing ingredients in your high
speed blender. Add in more lemon juice, maple syrup,
vinegar and sea salt to taste to reach your perfect blend. Add
dressing to vegetables and toss to coat. (If you have leftovers,
this will keep for a few days in the fridge.)
STEP 2 - PREPARE SLOPPY JOES:
Heat the oil in a skillet over medium-high heat. To the hot
oil, add the jalapeños, bell peppers, onions, and garlic and
cook until tender, 7 to 8 minutes.
STEP 3:
Fold in the black beans, cumin, and coriander and season
to taste with salt and pepper. Stir in the tomatoes, brown
sugar, and Worcestershire or vinegar and simmer the
mixture for a few minutes to combine the flavors. Squeeze
the lime juice into the pan and stir.
STEP 4:
Serve the sloppy joe mixture topped with the raw slaw on
buns. Or serve the slaw on the side.
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