Vegan Sloppy Joes - these are delicious!!!

Ingredients

• 1 tablespoon vegetable oil
• 1 red, green or yellow bell pepper, seeded and chopped
• 2 jalapeño chilies, seeded and finely chopped
• 1 red onion, chopped
• 2 large cloves garlic, grated or finely chopped
• Two cans black beans (15 ounces each) , rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper
• One can diced fire-roasted or crushed tomatoes (15 ounces each)
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• Juice of 1 lime

Serve on toasted bun.

Servings for 4

Preparation

In a large skillet, heat the oil, one turn of the pan, over medium-high heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6-8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.
In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Veg-Head Joe on the rolls.

Slaw for topping:

• 1/2 organic red cabbage
• 1/2 organic white cabbage
• 2 bunches continental flat leaf parsley
• 1 bunch organic kale
• 2 – 4 organic carrots
• 8 – 12 green spring onions

Dressing:

• 1 cup cold pressed extra virgin olive oil
• 1/4 cup raw cashews soaked for about 4 hours
• 1/8 cup of fresh lemon juice or more to taste
• 2 to 4 cloves garlic (depending on preference)
• a pinch of Celtic sea salt

1. Chop up the vegetables individually in your food processor and toss in a salad bowl.
2. Blend the dressing in your high speed blender and toss through the vegetables.
3. Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.