Creamy Amazing Cole Slaw

Just in time for the end of the summer ....what better dinner than a vege burger, fresh corn on the cob, grilled, and cole slaw. I use to love to order cole slaw instead of a salad at restaurants, but unfortunately no more...(no vegan mayo of course!). I made this yesterday and even my non- vegan husband loved it! Give it a try!
Creamy Amazing Cole Slaw
Serves 4 to 6
1/2 cup vegan mayonnaise
1/2 tablespoon white wine vinegar
1/2 tablespoon agave nectar
pinch sea salt
1 small head green cabbage, shredded
1 carrot, shredded
1/2 sweet onion sliced thin
1 small green pepper finely chopped
In a bowl whisk the mayonnaise, white wine vinegar, agave nectar, and salt. Set aside.
In a large bowl, combine the cabbage, carrot, onion, and green pepper. Mix together. Add the mayonnaise mixture and toss until well combined.  
ENJOY!

Peaches ........YUM!

One of my very favorite fruits are peaches. In the summer I just can't eat enough of them. I decided to try a peach cobbler. I found several recipes and came up with my own vegan version....give it a try.....its easy and oh my, so good!
You may have noticed in my recipe I use turbinado sugar, why? Turbinado sugar is raw sugar that has been steam-cleaned.  Turbinado sugar is vegan unlike refined white sugar which is usually treated with bone char, an animal product.
VERY EASY PEACH COBBLER
Yield: 5 servings
1/4 cup vegan "butter" (I use Earth Balance)
1/2 cup unbleached white flour
1/2 tablespoon baking powder
pinch salt
1 cup turbinado sugar, divided
1/2 cup soy, coconut or rice milk
2 cups fresh peaches sliced
2 teaspoons lemon or lime juice
ground cinnamon and nutmeg

Melt "butter" in a small baking dish.
Combine flour, 1/2 cup sugar, baking powder and salt, add milk, stirring just until dry ingredients are moistened. Pour batter over butter (DO NO STIR).
Bring remaining 1/2 cup sugar, peach slices and lemon or lime juice to a boil over high heat, stirring constantly; pour over batter (DO NOT STIR). Sprinkle with cinnamon and nutmeg.
Bake at 375 degree for 40 minutes or until golden brown. 
Serve warm with non-dairy ice cream (I happen to love Tofutti vanilla almond) if you want.....

ENJOY!