Non Toxic Revolution and the girls from Spork Foods are partnering up this July for What to Eat Wednesday (When You’re Gearing up for a Vegan Summer)! Follow along as Heather and Jenny of Spork Foods bring us delicious and healthy vegan summer recipes every Wednesday in July.
Jenny Engel and Heather Goldberg are the entrepreneurial sisters behind Spork Foods, the most popular vegan cooking school in California. They offer people all over the world the opportunity to take their innovative and fun cooking classes through their membership-based website, Sporkonline.com. Quickly becoming the go-to girls on the future of vegan cuisine, Jenny and Heather are regular contributors to VegNews Magazine and the recipients of a prestigious “Veggie Award.” The Spork sisters have been featured in The Los Angeles Times and other leading print publications, and have appeared on television as cooking instructors to the stars. Their first cookbook, Spork-Fed, is currently available in stores and online with a foreword by fellow sisters and fans, Emily and Zooey Deschanel.
Vegan Jerk Coleslaw with Plantain Strips
Heather and Jenny here, back with our second healthy summer vegan recipe for a delicious Jerk Coleslaw with Plantain Strips (gluten-free)!
Coleslaw is an American tradition and is usually packed with cholesterol and lots of unnecessary cals. Our jerk-style coleslaw puts a healthy Jamaican twist on this classic dish. The term “jerk” comes from the process of slow-cooking meat, similar to the “jerky” making process. We know how to get those amazing flaves without harming a soul! Cabbage, the main ingredient in this dish, is an incredibly nutritious food which should be eaten regularly. This cruciferous veg and its relatives (brussels, kale, and broc) have anti-inflammatory and anti-oxidant benefits that have been shown to prevent certain types of cancers!
If you decide to make this recipe this summer, leave a comment here and share a photo with us!
Hope you’re having a wonderful summer!
– Heather and Jenny
Jerk Coleslaw with Plantain Strips (gluten-free)
1⁄2 head purple cabbage
1⁄2 head green cabbage
3 cloves roasted garlic (Roast bulb 375°F for 35 minutes, or until soft)
1 cup reduced fat vegan mayonnaise
2 tablespoons fresh lime juice, plus grated zest of 1 lime
2 teaspoons fresh chives, finely chopped
2 heaping teaspoons jerk seasoning blend
1⁄2 teaspoon sea salt, plus to taste
1⁄2 teaspoon finely ground black pepper, plus to taste
Plantain Strip Ingredients
2 tablespoons neutral tasting high-heat oil
1 large green plantain
Dash garlic powder
1. To cut purple cabbage, place flat portion on cutting board. Make even, small slices into cabbage until well chopped. Repeat for green cabbage. Place in a large bowl and set aside.
2. For the dressing: Chop garlic and place in a medium bowl. Add mayonnaise, lime juice and zest, chives, jerk seasoning, sea salt and pepper. Whisk until uniform.
3. For the plantain strips: Heat a sauté pan and add oil. Cut plantain from peel. Using a vegetable peeler, make long thin strips lengthwise along plantain. Add strips to oil and cook for about 2 minutes on each side, or until crisp. Place on a plate lined with a paper towel. Season to taste with dash sea salt, black pepper and garlic powder.
4. Toss cabbage with dressing until well coated. To serve, top with plantain strips.