Tag Archives: coleslaw

A Tribute to Portland Food Trucks

It goes without saying that the food in Portland left an indelible mark on me. But there were two vegan food trucks in particular whose taste I constantly craved when we left – The Native Bowl and Homegrown Smoker.  Here is my tribute to these two kick-ass Portland food trucks who inspired a creamy mac and cheese barbecue bowl revolution in my kitchen.


This bowl is a combination of The Native Bowl’s Mississippi Bowl and Homegrown Smoker’s Macnocheeto and is simple to put together. First, start off with your favorite vegan mac and cheese. I used Isa’s Chipotle mac and cheese recipe which is now my go-to mac and cheese recipe.


Next, put a layer of barbecue soy shreds, curls or even tempeh on top.  I used these soy shreds which I pick up at my local Asian market. To prepare them, I soaked the dry soy shreds in water for about 20 minutes to soften, squeezed the water out and then pan-fried them up with a liberal dousing of barbecue sauce.


On top of that goes a layer of your favorite cole slaw. I made a quick sweet and tangy coleslaw by combining a bag of pre-cut cole slaw mix with a mixture of apple cider vinegar, sugar, a little olive oil and salt and pepper.


Next, add a generous handful of chopped green onions.


Then drizzle on some ranch dressing. I used Isa’s Sanctuary Dip recipe, but store bought also works. Or leave out the ranch dressing altogether if it’s not your jam (this is what Neal did).



And finally, dig in. You can stir it all up and make a beautiful mess or carefully dig through the layers like a geological surveyor. It tastes good either way!  I’ve made several variations of this bowl swapping the barbecue soy shreds for sweet baked beans and the mac and cheese for rice.

Georgia Peach-y Slaw

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Dude, why are you buying peaches from South Carolina?– is what I should have said to the man buying peaches clearly marked as being from South Carolina at the farmer’s market.  Because right beside the South Carolina peaches were Georgia peaches. Hey guy, don’t cha know peaches are Georgia’s jam! Not like jelly jam but like that’s my jam JAM!

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But I didn’t say anything. Maybe I should have. The only thing I did was buy a lot of peaches of Georgia origin.

This quick, one bowl, sweet and tangy peach slaw was a result of my passive aggressive peach buying. It works great as a stand alone side dish or atop bbq jackfruit in a sandwich.

Peachy Slaw


  • 1/8 cup of apple cider vinegar
  • 1 tbs of olive oil
  • 1 1/2 tbs of maple syrup
  • salt and pepper to taste
  • 16 oz bag of pre chopped cole slaw mix (don’t judge)
  • 4 medium peaches, chopped
  • 1 cup of cooked corn
  • 1/3 cup of chopped cilantro (or more…I just threw some in because we had some in the fridge)


  1. In a big bowl mix/whisk the apple cider vinegar, olive oil, maple syrup, salt and pepper.
  2. Throw in the cole slaw mix, chopped peaches, corn and cilantro.
  3. Give it a good stir. I find folding it works best.
  4. Taste it. Add more salt and pepper as needed.

This makes quite a bit, way more than Neal and I could eat. It can be eaten immediately if desired or stored in the fridge, though I think it is best to eat this within a day for that crispy slaw crunch.

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