One of the biggest fears that most people encounter as they adopt a new way of eating (be it veganism or something else) is that their family members will be unsupportive, derogatory, or outwardly critical. Though I eat very differently from the rest of my family, I’ve also been blessed overall with their respect, understanding, and enthusiasm for my lifestyle. This was never more evident than on Friday evening, when I went over to my Aunt and Uncle’s home for dinner, only to be greeted by some of my own recipes! My aunt had whipped up some of my zucchini pasta with roasted butternut squash creamy garlic sauce, along with my cauliflower and broccoli salad with creamy Asian dressing. I was tremendously flattered and touched, especially since my aunt is famous within our family for being a marvelous cook.
I will admit: I was a little nervous about whether or not my family would enjoy the recipes! But they did, along with the quinoa dish I brought over. What a nice compliment. My aunt was also very gracious with leftovers, and gave me some undressed, leftover broccoli, cauliflower, and red pepper. Yesterday, I set about putting this to use. I decided to use a dressing similar to the one I used on my raw brussels sprout slaw salad, and I also thought that hemp seeds would be a nice addition for extra protein and Omega-3 fatty acids. Given that I also used sacha inchi oil in the dressing, this little slaw is an Omega-3 party–and it’s also incredibly tasty.
I’ve been eating this slaw straight out of the bowl in which I mixed it, but it’s also a fabulous raw side dish, and I think it would be fun to stuff this, along with some lentils or chickpeas, into butter lettuce cups for a quick and easy high raw lunch.
Omega Rich Broccoli Hemp Slaw with Tangy Mustard Dressing (raw, vegan, GF)
3 heaping cups broccoli florets
3 heaping cups cauliflower florets
1 small or 1/2 large red bell pepper, chopped
1/3 cup raisins
1/3 cup hempseeds
2 tsp Bragg’s or Tamari
1 1/2 T sacha inchi oil (or flax oil, hemp oil, olive oil, or avocado oil)
1 1/2 T apple cider vinegar
1 T maple syrup
1 T stoneground mustard
1/2 tsp curry powder
1. Place the broccoli and cauliflower in a food processor and roughly process. Alternately, chop into small pieces with a big knife.
2. Transfer to a bowl and add chopped bell pepper, hemp seeds, and raisins.
3. Whisk together the ACV, tamari, maple syrup, mustard, curry, and oil. Pour over salad and serve. Flavors will marry and the salad will improve quite a bit after a day or so in the fridge.
If you’re new to the vegan lifestyle and you’re feeling trepidatious about talking about your food choices, keep in mind that cooking is often far better than talking! Prepare a simple, tasty salad or side dish like this one. Not only will you show off the beautiful simplicity of plant foods, but you’ll also demystify the word “vegan” a little, and show your loved ones that choosing a plant-based diet doesn’t mean sacrificing pleasure or taste. And you never know–at some point, they may actually surprise and delight you by preparing your own food even better than you do
Thanks, Aunt Kate!
If you’re looking for a little more confidence-building when it comes to talking about your food choices, I recommend these posts:
Have a great Monday!