If picnic season makes you think of carb-loaded baguettes and sinfully fatty cheeses, it's probably good to find some healthy--but equally tasty--additions to your wicker basket. We're super-excited about the purple slaw from Bryant Terry's soulful new cookbook, The Inspired Vegan. The chef and food activist's clever version uses silken tofu to make a light, vegan-friendly dressing for his apple, cabbage and raw-beet slaw. The resulting slaw is fresh and striking and promises to be a welcome addition to your checkered blanket.
2. In a blender, combine 2 tablespoons of the parsley with the tofu, garlic, lemon juice, vinegar, mustard, agave and ½ teaspoon salt. Blend while slowly adding the olive oil. Season with salt and pepper.
3. Pour just enough dressing over the cabbage and beets to moisten, reserving the remaining dressing. With clean hands, massage the contents of the bowl until the cabbage is wilted, about…
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