Tag Archives: Coleslaw

My Memphis Vegan Challenge

This Tuesday, I’m puttin’ on my blue suede shoes and boarding a plane to Memphis, TN. The BBQ capital of the world. The dirty, dirty, yummy South. The fried Delta. Memfreako, TN.

And I’m going to be Vegan for the entire trip.

I hear people gasping in awe. I see heads dramatically turning, eyes wide with horror. Disbelief clouds the air like a thick fog hovering above the muddy banks of the Mississippi. Yeah. You heard me, boo. VEGAN in Memphis, the Fried-Meat-and-Cheese Mecca of the Mid-South.

It will be a challenge going to Huey’s and eschewing the cheddar on their delicious veggie burger. I may cry on the inside when my dad takes me to Memphis Pizza Cafe, and I cannot order the Ultimate Cheese. My soul will yearn for the feta block on that Castriati Salad at The Villa.

How am I going to survive this sadistic challenge?

Oh, there’s a blog on the internet focused on the exact thing I’ve got a question about? SWEET.

vegan crunk

So Bianca is an 18-year vegetarian and 8-year vegan who has this fabulous vegan food blog set in Memphis.

The best part about her blog is that she’s got a crunkalicious Memphis restaurant guide for vegans. #internetwin

Whoop that rack-of-ribs! Grit and Grind (on vegetables.) Wish me luck! I’ll let you know how it goes.

(Go check out Bianca at vegancrunk.blogspot.com)

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Mayo-free Coleslaw! Warning: Seriously Addictive

I grew up hating coleslaw.

I was born hating it, and I carried a passionate desire within my child-self to destroy all that was coleslaw. This was a big deal because I’m from Memphis, TN (the BBQ capital of the universe). I hated coleslaw so much that I refused to eat BBQ for the first 15 years of my life because it was guilty by association. That cabbage-sprinkled cup of mayo looked disgusting, and I wrote it off forever until I found out there was a better way… the non-mayonaise way.

In the south, pasta salad is drenched in mayonnaise. Potato salad consists of potatoes swimming in mayo. Egg salad is mayonnaise with a side of egg. Cole slaw is not excluded from the mayo-party. It’s the host.

When I moved up to NY for college, I was ASTONISHED to find out my best friend Ray’s pasta salad recipe called for Italian dressing rather than mayonnaise. It was sacrilegious! And I liked it. Three years ago, my boyfriend informed me that we would be making coleslaw, and it didn’t include traditional mayo. With great trepidation and tremendous courage, I tried the stuff. Now, I’m addicted to it.

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I love this recipe because it’s super easy, super fast, and it keeps the veggies you use raw. Raw means nutrients. Delicious and healthy: Boom!

And now without any further ado, I present to you Chef B’friend’s Mayoless Coleslaw Recipe. (I’m going to share with you the completely white-stuff free version as well as the mayo-substitute version. Both are fantastic.)

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Red, White, and Blue Cheese Burgers!

This is what I had for breakfast today:

Independence Day Burger. Yeh that's right #murica Red White and Blue burger!

A post shared by Rory Dale (@rorydale) on

This is Amurika, and it’s the 4th of July. Hell yeah, I had a burger at 8:30 am.

Now, since I’m not on a diet, there is no such thing as breaking the rules. There is no “cheat day.” Every day, I live my life and try make the best choices I can (while not being a total downer about it.) The boyfriend and I, rather than using “self-control” and feeling deprived, get creative and excited about how to make awesome food that is packed with the best nutritional value possible.

Here’s how Chef B’Friend made our Guilt-Free Red, White, and Blue Cheese Veggie Burgers:

Ingredients:

  • Dr. Praeger’s Meatless All American Burger (I usually like to make my own veggie-burger patties out of nuts, but it’s a holiday! Let’s live a little!)
  • Sprouted Whole Grain Burger Buns by Food for Life. Or just find something that has some kind of seed (sesame) and no high-fructose corn syrup.
  • Lettuce (I’m telling you, grow it or get it from the farmers market. It’s SO good.)
  • Tomato (Farmers market, organic, and/or heirloom… there is nothing worse than a flavorless tomato from PathMart.)
  • Onion
  • Avocado
  • Vegenaise (Don’t use regular Mayo. I swear you won’t even miss it!)
  • Organic Ketchup (no high-fructose corn syrup)
  • Mustard
  • Home-made Cole Slaw (red cabbage, green cabbage, carrots, olive oil, lemon, white wine vinegar, capers, and Vegenaise.)
  • Blue Cheese (Only a little… the flavor is intense!)
  • Pickle Chips (Optional. Try to get a natural pickle without that horrible “Yellow 5” ingredient.)

How to cook it:

  1. Whack the patties on the pan (Olive Oil the pan beforehand with heat.) IMG_0143
  2. Chop the veggies.IMG_0145
  3. Prepare the bottom bun with Vegenaise, ketchup, mustard, onions, and pickles.
  4. Once patties are browning on both sides, pop some blue cheese on them for a few minutes.
  5. Take patties out of the pan and place them on the bun party you’ve created. IMG_0144
  6. Add avocado, lettuce, and the rest of the fillers in-between the patty and the top bun.
  7. Plate and garnish with a simple salad and some potato wedges.
  8. Sing “God Bless America” and eat.

Happy Independence Day! Let’s all be healthy and safe while we watch fireworks explode into the atmosphere.

(follow Chef B’Friend’s Instagram to see all the amazing things he makes/I eat.)

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