Shew! I am SO sorry for the huge gap in posts! Its been a rough week. Monday, while making the fantastic recipe I’m about to share with you, two of my dogs got into a bit of a doggy altercation. The end result…
Long story short, her ear was torn and we’re pretty sure a vein was torn with it. I sat with her holding a cold paper towel over her ear, trying to put pressure on it, just trying to get it to stop bleeding. Every time I removed the paper towel, she would shake her head and the bleeding would start all over again. After two hours of this same process, my SIL and I took her to our local 24 hour veterinarian to see what needed to be done. They advised that she would need to be sedated and given stitches to close the wound, but it was going to cost $500! I don’t have that kind of money, so I opted to have it cleaned and her head wrapped up to keep it from flopping around and bleeding all over again. We took her home and she got to sleep with the cone on her head. Needless to say, she wasn’t very happy with me for a couple days.
I called my regular vet the next day, but she was out of town and completely booked on Wednesday. I tried calling another recommended vet in the area, but she also happened to be out of town! I swear there was a convention going on…
While she didn’t enjoy the reasoning behind it, she was spoiled rotten for two solid days (more so than usual). I stayed home with her on Tuesday and rewrapped the gauze because even with the cone, she still managed to shake her head a lot and loosen the wrap. She got special treats because she was being stubborn about eating, even with the cone off, special privileges with snuggles and was even allowed to sleep under the covers in bed like she adores! The poor girl hated having her head wrapped so tight and it certainly didn’t help her breathing and anxiety issues, so I did my best to make sure she was as comfortable as possible at all times.
Anyway, she’s doing a lot better. I took the wrap off on Wednesday morning and left just her ear wrapped up with the cone for the day. By the time I picked her up from my brother’s (I wanted to keep her separated from the other two feisty pups), she had managed to shake off the bandage. When I looked at it, you couldn’t even tell there was something there! I’ve left the bandage and the cone off for the last two days and she’s still going strong. I’m mostly just glad she didn’t really need stitches because it’s healing wonderfully!
So… I know that had nothing to do with my recipe, but it’s just a small bit of insight to the reason my week has been so crazy. Needless to say, it’s been a long one. But I promise to make up for it with this deliciousness I’m sharing!
As you may or may not already know, I don’t live in a very vegan friendly neighborhood. While one of my Kroger’s is making things more accessible, it doesn’t compare to some of the fanciness I can find on the other side of town. I happened to be on that end of town where there’s a local place called Paul’s Fruit Market. Considering I don’t get the opportunity to visit very often, I took my time going through every little corner of the store. I think the employees just thought I was lost the whole time!
They have a deli with a lot of fresh made sandwiches, baked goods and side dishes. I was determined to find something new and vegan to bring home and try. I came across a kale slaw and asked to see the ingredient list. Nope, no eggs or milk! Works for me! I grabbed half a pound and brought it home only to find it was DELICIOUS! I was in love, especially because it was made from kale rather than cabbage. Having the ingredients at hand, I decided to try and replicate it. And I have to say, sometimes I even impress myself! Here ya go…
1lb fresh kale, cut and cleaned
2/3lb cole slaw mix
6oz dried cranberries
1/2 medium sweet onion, diced
2 roma tomatoes, diced
1/2 cup EVOO
1/3 cup of agave nectar
1 1/4 tablespoon mustard powder
1/4 cup dijon mustard
1 teaspoon soy sauce
2 cloves garlic, minced or pressed
1 large lemon, juiced
Bring a large pot of water to a boil. In batches, blanch kale and cole slaw mix for 30 seconds. Add to a large bowl of ice water to stop cooking and let drain thoroughly This is just to soften the vegetables up, a personal preference. If you prefer more of a crunch, skip this step.
Add diced tomatoes, diced onions, and dried cranberries to the drained kale and cole slaw mix.
In a small bowl, whisk agave nectar, dry mustard, dijon mustard, soy sauce, garlic and lemon juice. Slowly stream in EVOO to make a vinaigrette. Combine with kale mixture and refrigerate for 1 hour before serving.
- 1lb fresh kale, cut and cleaned
- 2/3lb cole slaw mix
- 6oz dried cranberries
- 1/2 medium sweet onion, diced
- 2 roma tomatoes, diced
- 1/2 cup EVOO
- 1/3 cup of agave nectar
- 1 1/4 tablespoon mustard powder
- 1/4 cup dijon mustard
- 1 teaspoon soy sauce
- 2 cloves garlic, minced or pressed
- 1 large lemon, juiced
- Bring a large pot of water to a boil.
- In batches, blanch kale and cole slaw mix for 30 seconds. Add to a large bowl of ice water to stop cooking and let drain thoroughly This is just to soften the vegetables up, a personal preference. If you prefer more of a crunch, skip this step.
- Add diced tomatoes, diced onions, and dried cranberries to the drained kale and cole slaw mix.
- In a small bowl, whisk agave nectar, dry mustard, dijon mustard, soy sauce, garlic and lemon juice. Slowly stream in EVOO to make a vinaigrette.
- Combine with kale mixture and refrigerate for 1 hour before serving.