Vegan Summer Squash, Zucchini, and Fresh Basil Slaw

Summer Squash, Zucchini and Basil SlawRecently, I enjoyed coffee (actually an iced soy chai latte for me!) with a former art student who just graduated from college (with a minor in art!).

Her family has long tended a bountiful garden, so she brought me beautiful squash among other specimens.

Planning for a beach picnic with a good friend yesterday evening, I thought that maybe a squash and zucchini slaw–with some shredded carrots I had on hand and basil from my own herb garden–would be the perfect accompaniment to our Vegan Baked Bean Crostini…and it was!

This beautiful slaw goes together in a flash but looks and tastes very special.

 

3 cups shredded yellow squash, zucchini, and carrot, roughly equal parts of each

Sea Salt

Freshly ground black pepper to taste

3 tablespoons vegan mayonnasie

1 tablespoon apple cider or malt vinegar

1 tablespoon chopped capers

2 tablespoons basil chiffonade (stack basil leaves, roll tightly, and slice into very thin slivers

Optional garnish: whole capers and fresh basil sprigs

Toss together shredded vegetables and a pinch of salt, place in a collander, top with a plate and something with a little weight–like a can of beans–on top and let drain for about 20 minutes.  Then, in a medium bowl, toss together all remaining ingredients, including more salt to taste.  Cover and chill until serving time.  Toss and serve garnished if desired with whole capers and basil sprigs.

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Vegan BBQ Bean Sandwich with Caramelized Onions and Fall Festival Slaw (with zucchini, apple, carrot and walnuts)

BBQ Bean Sandwich with Caramelized Onions and Fall Festival SlawYield: 4 sandwiches

My new Fall Festival Slaw was the inspiration for this delicious sandwich.  After I made the luscious slaw, though, it seemed to cry out for tangy BBQ beans and sweet caramelized onions.  Oh boy, what a great combination, though the slaw is a beautiful side dish on its own.

 

BBQ Bean Sandwich with Caramelized Onions and Fall Festival Slaw

4 sandwich rolls or 8 slices of whole grain bread, toasted

Fall Festival Slaw

Caramelized Onions

BBQ Beans

Vegan mayonnaise (I like Vegenaise)

For each sandwich, spread bottom piece of bread with about 1 tablespoon or less of mayo.  Top with 1/4 of the beans, 1/4 of the onions, and about 1/4 cup of slaw.  Serve immediately.

 

Fall Festival Slaw

Note:  I use the grater attachment of my food processor to grate vegetables, as it creates a nice julienne style shred.  You will have slaw left over.

2 cups grated zucchini

1 cup grated apple

1/2 cup grated carrot

1-4 to 5-inch small mild red chili pepper, stemmed and seeded, grated

1/2 cup taosted walnut pieces

1/4 to 1/3 cup vegan mayonnaise (I like Vegennaise)

1 teaspoon anise seed

1/4 to 1/2 teaspoon smoked paprika

1/8 teaspoon sea salt or to taste

1/8 teaspoon freshly ground black pepper or to taste

Place grated vegetables in a colander or strainer, press gently to remove excess moisture, and let drain for a few minutes.  Transfer to a medium bowl.  Add all remaining ingredients and combine will with a fork.  Cover and refrigerate until serving time.  Stir again before serving.

 

Caramelized Onions

1 tablespoon olive oil

1 large onion, slivered

1/8 teaspoon sea salt

1 tablespoon turbinado sugar

1 teaspoon Balsamic vinegar

Heat oil in a large cast iron skillet over medium-high.  Add all remaining ingredients and saute, stirring frequently, for about 15 minutes or until preferred degree of caramelization is reached.  Reduce heat if cooking too fast. While onions caramelize, prepare beans.

 

BBQ Beans

Use your favorite BBQ bean recipe or:

1-15.5 ounce can vegetarian (which are actually vegan) barbeque beans (I used Bush’s brand with bourbon and maple syrup)

1 tablespoon prepared yellow mustard

1 teaspoon balsamic vinegar

In a small cast iron skillet or saucepan, heat together all ingredients, cooking for 7 or so minutes until thick and a little “sticky” to intensify flavors and insure that the beans will hold together nicely inside the sandwich.  Remove from heat.  Note:  you may need to tweak amount of mustard and vinegar or you may even need to add turbinado sugar depending on the type of beans you pruchase.  Mine were already sweet, so the mustard and balsamic vinegar balanced the flavors beautifully.

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