My friend Mary of GothCupcake came over with her charming boyfriend, Scott, this evening. We had a great time making lip balms and watching the IT Crowd together and chowed down on delicious vegan goodies! We had mashed yukon gold potatoes with kale and garlic, corn on the cob, bbq gardein “chicken” and yummy coleslaw. Mary brought delicious mini pineapple upside down cakes.
Sesame peanut broccoli slaw
1/4 cup white vinegar
1/4 cup water
2 tablespoons sugar
2 tablespoons tahini
2 tablespoons sesame seed oil
1 tablespoon crunchy peanut butter
1/4 cup roasted sunflower seeds
1 bag of broccoli coleslaw
salt and pepper to taste
Mix up the dressing in a medium bowl until thoroughly combined then fold in the coleslaw and seeds. Easy peasy!
I highly recommend the gardein chicken with bbq sauce! I marinated it in the sauce for a day and then sauteed it until the sauce thickened up. The corn was just steamed as was the kale and potatoes which I mashed with some unsweetened almond milk, salt and pepper, and 2 garlic cloves, steamed. (we got a new steamer and I’ve gone crazy for it!)