Onion-free Carrot and Celeriac Slaw

Back in the day... pre-onion allergy, I used to LOVE homemade coleslaw. I would eat it in sandwiches, with salad or tucked with some cheese in a jacket (baked) potato. Store bought coleslaw was never the same as the homemade variety (it was a bit artificial-looking and tasting). Then Marks and Spencers and other supermarket started making 'deli' coleslaw that was a pretty spot on replica for something you might make yourself, and thus... life was good!

Alas, most coleslaw includes a hefty heaping of raw onion, which is really one of the worst presentations of onion I could come into contact with. I had to abandon eating it and focus on something else instead. I was a bit miffed. Then one day, I was thinking about the whole issue - I missed one of my favourite foods - and I remembered that in Switzerland, they make a grated celeriac dish that comes in a creamy sauce. This memory prompted me to make my own 'slaw', the recipe for which you will below.

Carrot and Celeriac Slaw on Wholemeal Bread with Cheese and Quorn Slice

Notes: this is one of those dishes you can guess/estimate the quantities needed. Just taste as you go along and see what you think. If you want more 'sauce' add more mayonnaise/Veganaise. The picture I have included is of when I made it and was watching my weight - so less sauce. It is important to leave the slaw to develop for at least half an hour (the longer the better), as some of the juices from the vegetables seep out into the sauce. The slaw will keep in the fridge for a few days. It has a far milder taste that traditional coleslaw due to not using white cabbage or onion.

Ingredients:

Between 1/4 to 1/2 a celeriac, shredded - quantity depends on how much you want to make. I shred/grate mine using the food processor.
Equal quantity of carrot, shredded
Mayonnaise or Veganaise - approx 1 to 2 tablespoons, or more if you want more sauce (you can thin it with milk or milk substitute if necessary).
Lemon juice - a good squeeze or 2
Kelpamare or Maggi, a good shake - I use Kelpamare (http://www.avogel.co.uk/food/kelpamare/) as it does not have MSG in it.
A pinch of sugar - optional, taste before you add... it helps to counteract the lemon juice if it is a bit sharp.
Optional extras: chopped walnuts or pecan nuts, raisins or sultanas (to get them plump and soft, cover in boiling water, then discard the boiling water before use), chopped apple, chopped fresh parsley.

1. Use a large mixing bowl to combine the shredded celeriac and carrot. If you are using any of the optional extras such as nuts, sultanas or apple then add these now.
2. Add the mayonnaise/Veganaise, the lemon juice, and the Kelpamare/Maggi to the bowl.
3. Mix thoroughly together using a large spoon.
4. Taste the mixture and add more of the Kelpamare/Maggi, if needed. Add the sugar, if needed.
5. Taste again - adjust if necessary.
6. Cover the bowl with a plate or some clingfilm/saran wrap and leave for 30 minutes.
7. Serve. Any unused slaw can be stored in the fridge in a covered container for up to 3 days. 

Veggie Rolls

Veggie rolls are a great way of making a quick, and surprisingly very filling meal. They are full of nutrients due to the ingredients used, and the fact that nearly everything used is raw. They follow the principles of the Hippocrates Diet, which is a 'living food' way of eating. They are an ideal item for a picnic or lunchbox. I have not included quanitites for most things, as you can make it up.

Raw Veggie Rolls

Alternatives: there are plenty of alternatives you can use such as chopped tomatoes, salad leaves, chopped/grated/shredded zucchini/courgette...

Ingredients:

• Raw or toasted nori sheets - http://www.clearspring.co.uk/japanese/sushi_range/nori - I use 1 or 2 sheets per person
  
• 1/2 avocado - per person
• Lemon juice or apple cider vingar
• Sprouted seeds - alfafa, brocoli, mung... or whatever else you have sprouted/bought (you could use cress if you don't have any sprouts)
  
• Cucumber, grated/shreeded or finely julienned
• Carrot, grated/shredded
• Bell pepper (any colour), finely sliced into strips
• Seasoning
• Tamari - optional

1. Take a sheet of nori and lay flat on a plate or clean surface
2. Peel the avocado half/remove the stone, and roughly chop it into a small bowl 

   

   Spread on the avocado paste

3. Take the seasoning, and lemon juice or apple cider vinegar, and add this to the avocado (you should add it 'to taste' - everyone likes a different amount, so add a little, taste it and then add some more if necessary)
4. Using a fork, mash the avocado mixture to incorporate the seasoning and the lemon juice/vinegar until it makes a paste
5. Divide the nori sheet into 4 squares
6. Spread the avocado paste onto each square (you may wish to leave a little sheet spare at the top for rolling, I didn't bother!)
7. Top the avocado paste with the grated/shredded cucumber and carrot
8. Then add the sprouts, followed by the bell pepper
9. Roll up your squares (if you left some of the sheet spare, then you can moisten it with water to make it stick to the rest of the roll) 
10.  Plate up - and serve with tamari dipping sauce or simply by themselves

A close up of the filling

Raw veggies, seaweed and avocado - yum!