What do you prefer?

I tried out this recipe I came across on the internet for “fry-day” and it was a disaster ! Onions were black by the end and potatoes looked browned but I think absorbed a lot of the oil, etc. The frustration with not having it turn out good and not having a recipe to share with y’all plus in an unrelated conversation, my mom mentioning quality over quanity sort of led me to wonder, as a reader, would you rather:

A.) Have me share recipes practically everyday that weren’t mine but hey, you get something new to look forward to everyday or…

B.) Only see recipes that I made up myself,even if that meant going who knows how many days without posting something but knew when I finally did that it should be delicious or…

C.) still go with posting only original content but keep you updated daily with the attempts of getting that eventual recipe I’m proud of or…

D.) an option I didn’t cover with A, B, or C.

Let me know !

Take care y’all !

Agave Mustard Slaw

I know technically speaking you’re not supposed to have honey if you’re on a vegan diet so I decided to see if I could replicate the flavor of honey mustard but with agave instead.

Ingredients

  • 1/4 cup golden light blue agave
  • 6-8 Tbsp. country Dijon mustard (depending on how strong you’re used to tasting the mustard in your original honey mustard, I’d start with 6 and then taste after mixing in an additional tablespoon at a time)
  • 1/2 tsp. table salt
  • Halved red onion slices (optional)
  • 14 oz. bag coleslaw mix

Directions

1.) In a small mixing bowl, stir the agave, mustard and table salt together until combined.

2.) Add the coleslaw mix and red onion slices (if using) to a large mixing bowl, pour the dressing over the coleslaw mix and toss to combine. Serve immediately.

I thought when I tasted the dressing on its own that the flavor of the agave and mustard were about 50/50 but once it got tossed with the coleslaw mix, it seemed like a lot of the mustard flavor went away so I added some pre-sliced onions we had in the fridge to the slaw and it seemed to add a nice sharpness to the slaw. I mention in the directions to serve the slaw immediately because I waited a while to take pictures of the slaw and by that point the salt in the dressing had drawn some of the water in the cabbage out and left the bottom of the bowl looking….watery. The flavor was still good but visually it wasn’t as appealing as it was when I first combined everything together.

This is my own recipe.

Take care y’all !