First published in The Flying Shingle, July 28, 2014

Summertime entertaining or gatherings can present challenges for new vegans, but the key is think simple and think outside the box. While you can find recipes to veganise pretty much any favourite summer dish, many are already vegan, like bean salads or fruit salads, or easy to make vegan, like pasta salads.

Snacks are easy – think chips and salsa, hummus and pita bread, and veggies and dip. For barbecues, homemade or store-bought seitan sausages taste amazing grilled, and of course veggie dogs and burgers are easy to find.

I like to get creative with side dishes, and this carrot slaw is definitely not traditional. You can prepare this dish ahead of time to let the flavours mingle. Every time I’ve made this recipe, it’s been a hit!

Almond Lime Carrot Slaw (adapted from a Whole Foods’ recipe)
4 large carrots, peeled
1 large red bell pepper, diced
½ cup thompson raisins
½ cup almond butter
2 teaspoons liquid sweetener
3 tablespoons fresh lime juice
3 tablespoons tamari
a few pinches cayenne (add a few more if you like it spicy)
water to thin
fresh cilantro for garnish

Grate carrots into a bowl. Add diced pepper. For dressing, mix together almond butter, sweetener, lime juice, tamari, and cayenne. Add water as needed to thin – you want it thick, so go lightly with extra water. Pour dressing over carrots and peppers and combine well. Add raisins and let marinate in the fridge for 20-30 minutes. Serve at room temperature with cilantro garnish.