Did I see what I think slaw? Veggie-Confetti Bowls

Besides being aesthetically pleasing as a salad bowl, slaw's are great for so many reasons. From the Dutch word for salad - sla, slaw's provide a mouthful of different flavours and textures. They take away some of the labour intensive veggie chopping, as is the way of plant-based life. Most importantly, they help us plant eaters, to a whopping spoon full of nutrients with each jaw-unhinging bite! I'm not the only one who eats salads like that right?

The ease of throwing all your nutrient dense basics into the blender and watching them dance around into a blizzard of Veggie-Confetti (a much better term for sla, in my opinion) is worth the added effort of having to press the blend button.

Veggie-Confetti Bowls

The Confetti

You can really use any veg you like, but for this recipe I put the following ingredients into the blender...

2 cups of spinach

1 red cabbage leaf

1 cup of baked cauliflower

3 radish

60g cinnamon/curry baked butternut squash (left over from the other night)

114g of tofu (I use Soyarie Organic non-gmo)

1/8 of a red onion

1 pinch of pink sea salt

Topper: Baked Eggplant Thins

Slice a medium size eggplant into 1/2 cm thickness. Place on parchment paper and sprinkle termuric and pepper on top. Gently rub the spice around using your finger (don't worry, you won't salmonella from raw plants). Bake at 350 degrees for 15 minutes then place on a drying rack so they don't get soggy or overcook on the hot pan.

The Bowls

As shown in the above picture, scoop the lamellae (the black gill-like stuff) out of two portobello mushrooms. Put about 1/4 teaspoon of finely chopped garlic into the bowl of the mushroom. Bake at 350 degrees for 10 minutes. Mushrooms are filled with water so you may have to dump out the excess after they are out of the oven - don't worry if you loose some garlic.

The Sauuuuce

All you need 1/4 of a ripe avocado, 1/4 of a teaspoon of Sriracha hot sauce and 1/2 a teaspoon of Daiya Homestyle Ranch vegan dressing. Smash the avocado into a paste and mix up all the other ingredients in with it - no dipping - trust me, it is worth the wait.

Get Your Veggie-Confetti On!

Scoop your slaw into each mushroom bowl, top with an eggplant thin and your sauce. Garnish with nutritional yeast and paprika, I also added a bit of pink sea salt, because I am a salt-aholic (the first step is admitting you have a problem - I've been on step one for 10 years).

Macros (if you have two bowls and you eat the rest of the confetti on the side, like a boss): Protein: 25g, Carb: 37g, Fat: 12g, Fibre: 16g, Calories: 322