Happy Memorial Day Weekend everyone! I have just the thing to top those veggie burgers to jazz them up with minimal effort, or to serve as a beautiful side. This delightful cabbage and apple slaw. It is pictured here over a store bought veggie burger (field roast). I used store bought as they hold up better on the grill, at least compared to the homemade burgers I make.
This slaw is easy, beautiful, quick, and can feed a crowd and will please the majority of eaters. My 9 month old loved the cabbage and even my picky toddler tried it.
To make your slaw instagramable rinse it a few times in cold water before mixing with the vinaigrette, and only toss together right before serving. The rinse step is totally useless for taste, but makes it prettier as the cabbage doesn’t bleed its color as much if rinsed.
Red Cabbage and Green Apple Slaw
1 1/2 TBL honey, or agave if vegan
juice from half a lemon, about 1 TBL
1 TBL white vinegar
1 TBL olive oil
2 TBL dijon mustard
salt to taste
1/2 a small head purple cabbage, thinly sliced
1/2 green apple,cut into thin stripes
Whisk together the honey, lemon juice, vinegar, oil, mustard, and salt.
I saw this lovely recipe on the Aquafaba facebook page and had to try it out. Of course, I couldn’t leave well enough along and had to change things up just a bit. The brownie recipe is from Fried Dandelions ( I just reduced the sugar and added more chocolate) and the inspiration and cheesecake recipe is from Vegan Lass (I added a bit more flavor from extracts). I arranged my fruit into a flag just for Memorial Day. This part is optional, eating these brownies is not. I can’t even describe how amazingly fudgy these are. The cheesecake and fruit is just enough to balance the chocolate so you want to keep eating them. I especially recommend them at room temperature as that is when the fudge really stands out. Any fruit will do here as long as you like the combination of the fruit with the chocolate.
Vegan Chocolate Aquafaba Brownies with Cheesecake Swirl
For the Brownies
1/4 cup coconut or mild oil, plus extra for greasing the pan
1/2 cup semi sweet chocolate chips
1/3 cup brown sugar
1/4 cup maple syrup
1/4 tsp salt
1/2 cup aquafaba -liquid from a can of beans (white, garbonzo or black beans all work)
2 tsp vanilla
1/4 cup cocoa powder
3/4 c flour
For the Cheesecake Swirl
4 oz vegan cream cheese
1/4 cup unsweetened soy or almond milk
1 tsp good-quality vanilla extract
1/2 tsp bourbon
1/2 tsp almond extract
1 tbsp granulated sugar
A squeeze of fresh lemon juice (about 1/2 tsp)
1/4 cup sliced strawberries, or whole raspberries
1/4 cup blueberries
Preheat your oven to 350 degrees. Grease an 8×6 or 8×8 inch baking pan and set aside. I used parchment paper also, but that is optional.
In a medium sauce pan over medium-low heat, melt the chocolate chips and oil together. When melted, remove from heat. Add in brown sugar, maple syrup and the salt and whisk together.
Whisk the black bean liquid in the measuring cup for about 1 minute until slightly foamy (bubble all around). Pour into the chocolate mix and whisk together. Add vanilla, cocoa powder and whisk to incorporate.
Add the flour to the chocolate mixture and mix well.
Pour the brownie batter into the prepared pan and set aside.
In a bowl beat the cream cheese until smooth with an electric mixer.
Add the milk, vanilla, almond, and bourbon, and lemon juice and beat until light and smooth.
Dot the brownie batter with spoonfuls of the cheesecake mixture.
Gently swirl the mixtures together using a knife or similar.
Distribute the fruit according to your plan, then place in the preheated oven for 35-45 minutes. The brownies should be mostly firm, with just a slight wobble in the middle when shaken.