14 February 2012

fennel marmalade and coleslaw


Now a traditional New Orleans Po' Boy has some kind of meat and is served on a baguette. The women of Hearty Vegan Meals created one with a fried sweet potato layer, crusted with cornflakes and other interesting things, which sounds kind of irresistible, but I was seeking more simplicity. The sammy you see here has beautiful thick slices of baked butternut squash on sprouted grain bread (to up the protein content) sprinkled with nutmeg, and dressed with coleslaw and fennel marmalade from Hearty Vegan Meals. I've made the coleslaw three more times since and it's a winner.

Lucinda's column from Suzie's Farm newsletter this week talks about "fennel fatigue" but with fennel marmalade and roasted fennel on the menu, I don't think I'll ever tire of this delicious bulb. I love hearing her musings on the subject, just the same.

Coleslaw

for the slaw:

1/2 head green cabbage, shredded
1 1/2 cups shredded carrots

for the dressing:

1/2 cup plain non-dairy milk
2 tablespoons lemon juice
1/2 cup vegan mayonnaise
1 tablespoon chopped fresh fennel leaf
1 tablespoon agave nectar
freshly ground pepper, to taste


Fennel Marmalade

1 bulb fennel, julienned, leaves reserved
2 cloves garlic, thinly sliced
1/4 cup onion, thinly sliced
pinch salt
2 tablespoons agave nectar

Add fennel, garlic, onions and salt to a shallow pan with a little water. Slowly cook until very soft and tender, and just beginning to caramelize, about 15 minutes, stirring occasionally. Add agave and toss to coat. Crank up the heat and cook for about 5 more minutes, until sticky and browned. I added a spoon of olive oil at the end to bring up anything good that stuck to the pan.

2 comments:

  1. Good post. You might be interested in a spicy and crunchy cole slaw I made http://caroleschatter.blogspot.co.nz/2011/11/spicy-crunchy-coleslaw.html

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  2. Thank you Carole! I like the idea of tossing in fresh corn and pickles. I'll try this!

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