Greetings from the Bad Kitty Bakery and the Cute Kitty Café!
When you go on vacation and come back, you are struck with a very sudden, very preseient thought: I wish I was still there. At least, that has been my thought since I left Portland, OR for the 111 degree heat of the valley. I am happy to be back with family and students, but… perhaps I do want to be back playing in the Hood River, gathering moss to decorate the bases of my figures. Maybe it is just me.
|The delicious food at Native Bowl, plus some random vegan chili from Whole Foods|
I was touched by the delicious food at the Native Bowl in Portland, so I knew that making something like it would be a way for me to relive my vacation a bit. This is my first crack at something similar to their tasty slaw. I like it a lot – perfect for summer BBQs or adding to a sandwich!
1 16 oz package of shredded coleslaw mix
1/3 cup reduced fat vegenaise
1-2 teaspoons of agave syrup (I use raw)
1-2 tablespoons of rice wine vinegar
¼ to ½ teaspoon of chipotle powder
1 teaspoon smoked paprika
Salt and pepper to taste
Combine all ingredients in a bowl, mix. Eat chilled alone or on a sandwich!
Love, love, love. However, if you do not like spice, keep the chipotle down to a ¼ teaspoon. If you like the heat, feel free to kick it up a bit, but this is a very powerful spice. It will get hot, quickly, so be warned!!
Above is a picture of the Native Bowl that inspired my recipe. If you’re in Portland, check them out!!