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!
Smokey Coleslaw
Serves 4
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!!
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