As I've mentioned a few times before, I've started work on my next cookbook project — a collection of veganized retro recipes from the 1930s, 40s, 50s, 60s, and 70s. I've only just begun, but I've managed to create a few vegan adaptations of recipes found in old cookbooks or on websites devoted to vintage food.
Awhile back, I made this simple, veggie-heavy Calico Coleslaw, adapted from the 1965 Better Homes & Gardens Vegetable Cookbook:
Since I don't have a publisher or contract for this one yet, I can share a few recipes if I want. So I'll pass this one along to you guys.
4 cups shredded green cabbage
1/2 cup vegan mayo
1 1/2 cups frozen corn, thawed
1/4 cup green pepper, minced
1/4 of a white onion, finely minced
4-ounce jar diced pimentos, drained
1 tsp. salt
Mix everything together in a large mixing bowl. Serve immediately or refrigerate.