Not Your Mother’s Coleslaw


Inspired by the currently-trendy Dole chopped salad kits, this dairy+egg free “coleslaw” eschews the sugar-laden and oft-dairy-based dressing packet. A while back, I came across two of these salad kits at a remarkable discount. Though I don’t think I’ve made a salad from a store-bought “kit” since 1999, at $1 for both I had little to lose (and inspiration to gain). Continue reading

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Flourless, Soy-Free Banana Blueberry Muffins

I’ve never had much of an affinity for muffins. As a kid, I liked the buttery, sugary, crumble topping. I would then succumb to boredom and pass of the rest to whomever would finish it. These muffins bear little resemblance, nutritionally speaking, to those empty-calorie abominations. Not only do these taste delicious, they will transform your concept of what a muffin is. Continue reading

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Shredable, Grateable, Meltable Vegan Parmesan

This vegan paleo parmesan can be grated, shredded, sliced, and melted. This is a recipe I created years ago and published on my former WordPress.com blog, but never published on Paleoveganista.com until now. It’s really great, and so similar to the “real thing” that I have to pinch myself every time I doubt it’s vegan. Continue reading

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Creamy Sunflower Deviled “Egg” Dip

There’s nothing I love more than sunflower seeds, for creating blended dips and pâtés. I’ve never heard of anyone having an allergy to sunflower seeds, so they work best as a star-player in my attempt to transition Paleoveganista.com into a completely allergen-free vegan food blog. Continue reading

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Asian-Fusion Spicy Cauliflower “Wings”

This is a lower fat version of Gohbi Szechuan–the traditional Indo-Chinese dish featuring cauliflower–usually deep-fried but not in this case. Continue reading

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Roasted Asparagus Bisque + Cauliflower-Coconut Croutons

This Roasted Asparagus Soup with Paleo Croutons is very low in carbohydrates, and contains a lesser amount of fat per gram than most blended soups. I’ve focused a lot on coconut milk-blended soups this winter, the both of which contained a much higher quantity of the aforementioned high-fat ingredient than this one. Continue reading

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Cauliflower-Cashew Creamed Spinach + Roasted Tomatoes

Cauliflower cashew creamed spinach

Creamed spinach is one of those recipes that seems mutually exclusive with vegan or paleo, perhaps first made popular by Julia Child’s Mastering the Art of French Cooking. Now a steakhouse staple across the United States, creamed spinach is traditionally made with heavy cream and butter. This significantly lighter version does utilize a relatively high-fat ingredient [cashews] but the bulk of the “cream” is a virtually fat-free vegetable [cauliflower]. Continue reading

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Beet & Red Cabbage Sauerkraut

beet and red cabbage kraut

Beet & Red Cabbage Sauerkraut especially when paired with avocado is a food often touted in the same respect as cheese *both have probiotic qualities—and since the advent of the raw vegan sauerkraut phoenomenon—both have a veil surrounding them regarding the fallacy of their difficult-to-make-yourself psychological red tape [we think we can’t make it ourselves, or aren’t supposed to]. Continue reading

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Heart of Palm “Carnitas” Lettuce Wraps

palm heart carnitas

Heart of Palm “Carnitas” Lettuce Wraps

Ingredients

1 head red leaf lettuce, preferably wilted slightly

for the Heart of Palm “Carnitas”
1 14.5oz can or jar whole hearts of palm packed in water
1/2 medium onion
1 cup vegetable stock
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