Mango and Red Cabbage Coleslaw

Coleslaw, at least the traditional creamy kind with mayonnaise, isn’t my favourite. But throw in some fresh fruit and dress it up with a vinaigrette instead, and I’m in heaven! This particular variety uses mango, green apple, red cabbage, and carrots.

Use as much or as little of the dressing as you like.

Raw
Gluten-free
Serves 6-8
Prep time: ~20 minutes.

Ingredients:

  • 1 large ripe mango.
  • 1 head red cabbage
  • 2 large carrots, peeled if desired.
  • 1 red onion.
  • 2 green apples.
  • 1 large handful fresh mint.
  • 1 large handful fresh coriander.
  • 1 lime, juiced.
  • 1/3 cup lemon juice.
  • 2/3 cup olive oil.
  • 1 tbsp whole grain mustard.
  • 2 tbsp maple syrup.
  • 1 clove garlic.
  • 1 piece fresh ginger, about 2 cm square, peeled.

 

Cooking Instructions:

To make the dressing, place the ginger, garlic, salt, pepper, lemon juice, mustard, and maple syrup into a food processor/blender/use an immersion blender, and blend until combined.

Slowly stream in the olive oil until nicely emulsified. If you don’t feel like doing that, just do it by hand in a bowl.

Set the dressing aside. Slice the mango and the apple into thin strips. Use either a grater or a mandoline to shred the cabbage, red onion, and carrots. Chop the coriander and mint very finely.

Mix all of the vegetables in a large bowl, and add in the lime juice. Pour in the dressing and toss it all together.

Let sit in the fridge for a little while to let all the flavours mingle together, then serve!

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Mulligatawny

An English soup, based off of an old Indian recipe. The name comes from the Tamil words “Milaku”, meaning pepper, and “Tannir”, meaning water.

This soup often has rice in it, but I personally prefer to use red lentils – they add a nice colour to the soup, and they’re chock full of nutrients!

You can puree this soup if desired, but I personally prefer to leave it as is.

Prep time: ~60 minutes
Gluten-free
Serves 4-6

Ingredients:

  • 1/4 cup¬†mild vegetable oil.
  • 1 onion, sliced into thin strips.
  • 1 carrot, thinly sliced.
  • 1 zucchini, diced.
  • 4 cloves garlic, peeled and crushed/minced.
  • 1 thumb-sized piece ginger, peeled and finely diced (or grated).
  • 2 small apples, peeled if desired, cubed.
  • 1 can tomatoes.
  • 2 tsp curry powder.
  • 2 tsp ground cumin.
  • 1 tsp ground coriander.
  • 1 tsp smoked paprika.
  • 1 tsp turmeric
  • 1/2 tsp cinnamon.
  • 1/2 tsp nutmeg.
  • 1 tsp crushed red peppers (or to taste).
  • 1/2 cup red lentils (uncooked).
  • 4 cups vegetable stock (you may want more).
  • 1 can coconut milk.
  • Salt and pepper, to taste.
  • 1 small handful fresh coriander, to garnish.

Cooking Instructions:

 Place a large pot on medium heat, and add in the oil. When the oil is hot, add the onions, garlic, zucchini, and carrots. Cook, stirring often, until the onions become soft and translucent. Next, add the ginger and the apples. Stir well, and cook for a few more minutes.
Dump in the tomatoes, along with all of your spices. Stir well, making sure the spices have been mixed throughout evenly. Now add in the lentils and your vegetable stock.
Turn the heat down to medium-low and simmer gently for about 30 minutes. When the lentils are cooked and the vegetables are soft, stir in the coconut milk. Season with salt and pepper, then serve piping hot, with a sprig of fresh coriander on top.