Sunday, August 14, 2011

Day 96: Asian Cabbage Salad

My husband loves cabbage. He eats it in the mornin, eats it in the evening, eats it at supper that a song? Anyway, he loves cabbage (I think he's part Irish) That's why I'm making an Asian salad. :) I love the crunch of this salad and the flavor is fantastic. I'm sure you've had this before and I bet you even have most of the ingredients in your cupboard at this very moment! Who doesn't have ramen noodle and cabbage in their house at all times?

Asian Cabbage Salad

1 pkg ramen noodles
1/4 c sesame oil
2 tb soy sauce
1/4 c rice wine vinegar
1 tb water
1 head cabbage shredded
2 carrots finely shredded
1/4 c sesame seeds
1/2 c sliced almonds
broccoli with stems shredded

This is a great way to use up broccoli stems that are a little to woody to go in other dishes. Smash up the un cooked ramen noodles. Mix the seasoning pkg, oil, soy sauce, vinegar, and water. Pour over the cabbage, carrots, sesame seeds, almonds, and broccoli stems and ramen noodles. Toss well. and serve cold. If you are not going to eat it all that day I would suggest adding the ramen noodles when you are going to eat because they will go soggy.

Saturday, August 13, 2011

Day 95: Celery Salad

I know I've talked about our favorite restaurant Benjas before. It truly is sublime! When we went for our anniversary Matthew and I were feeling adventurous and ventures away from our usual Masaman Curry and Pad Thai....well, we still got that but we also tried the seaweed salad. OH MY! The crunch, the flavor, the infusion of nutrition with each bite. I went back the next day and had it for lunch. Since our anniversary 4 months ago I've been craving it regularly. I HIGHLY recommend you find some and try it! But what does that have to do with celery?....Hold your horses, I'm getting there. About the same time we started signing up for "bountiful baskets"
How everyone in the world knew about this but me I have no idea but even my non vegetable eating brother was aware of the option. So we signed up and while I truly admit that it is a good value don't let people exaggerations miss lead you. I have spoken to several people about them and they go on about how much produce there is and how you couldn't eat it all there is always so much and people even split the basket because there is so much. yada yada ya....All I can say is that either Matthew and I are produce pigs or these people need to eat more fruits and vegetables! But it still is an extremely good value for your money. If there is one in your area I recommend you check it out. Plus co-ops are great! So, to make a long story even longer, in our bountiful basket one week we got 2 stalks of celery. One stalk is easy to go through but two got me thinking. I found this recipe on line and It was so yummy we went through one whole stock that night. And going back to the yummy seaweed salad, it tastes quite a bit like it and solved the whole craving problem. What do you think? Do they taste similar or are my taste buds just whacked out?

Simple Celery Salad

1 bunch celery
sesame oil

toasted sesame seeds


chili powder or flakes

Slice the celery thin on an angle, toss with sea salt. Place in a strainer and put strainer in a bowl and let drain for at least 1 hour in the fridge. Rinse extra salt from celery. Toss with sesame oil, sesame seeds and chili powder. Serve chilled.

Friday, August 12, 2011

Day 94: Relief Society Chicken Salad

All growing up my mom made this chicken Salad but this is how she made it -
9 bags shell macaroni
10 lbs red apples
10 lbs red grapes
1 gallon mayo
1 gallon coleslaw dressing....
ya get the picture. My mom seems to only be able to cook for a crowed. But since we all LOVED her cooking we didn't seem to mind. In fact we only complained if there weren't left overs! My mom made this for many a Relief Society luncheon and soon after we saw mock recipies all over the place. Some made them with maccaroni instead of shell noodles (shell works best because it holds the sauce.) Some put cabbage in it....I don't think I want to think about that. But non made them as scrumptious as MY moms! So here is my FAVORITE chicken salad recipe - minus the chicken of coarse.

Pasta Fruit Salad
1 bag shell pasta cooked
1 can chuncked pinapple
3 red apples cubbed
1 lb red grapes
2 c celery diced
1 can chopped water chesnuts

Drain the pinapple and coat the apples so they don't go brown and save the juice. Mix everything together and chill.

2 c vegan-aise
1 drops ginger essential oils or chopped candied ginger
onion salt to taste
apple cider vinegar to taste (about 1 1/2 tb)
agave or other sweetener to taste
left over pinapple juice

Mix everything together and let chill. This is great to make a day ahead so all the flavors can meld. Serve with mandrin oranges and cashews on top. Welcome to heaven!

Thursday, August 11, 2011

Day 93: Vegan - aise

While I don't recommend this recipe as a meal unto itself, I do find it helpful in making a lot of meals! I LOVE veganaise but dang its expensive! This whips up in a jiffy and is much more affordable. It also makes a great salad dressing.


½ cup of rice milk, plain and preferably unsweetened
1 cup plus 2 tablespoons of canola oil
2 tb of apple cider vinegar
1 teaspoon of agave
1 teaspoon of kosher salt
1 tablespoon of fresh lemon juice
zest from 1/8 of an organic lemon
1 teaspoon of mustard
1/2 c cashews

Blend everything in the food processor but the oil. Gradually add the oil at a slow trickle while blending. Once all the oil is incorporated blend for a few more minutes till it starts to thicken a bit then pour into a container ( I use a squeezable ketchup container) and put in the fridge. Let sit over night and it will thicken. I find I can only make one batch at a time or it doesn't thicken properly. Have fun with this! Try add ins such as herbs or seasoning salt.

Wednesday, August 10, 2011

Day 92: Bow Tie Rattatouile Pasta

Many of you have read my post on rattatouille or " rat patootie" as it is lovingly called at our house. Well, here is a delicious remake to use up those left overs. You know I can't stand to see things go to waste and as the old saying goes, "use it up, wear it out, make it do, or do without." This is a divine way to "make it do." We had some left over rattatouille in the frideg but no one was in the mood so I made this and everyone agreed that it hit the spot.

1 bag bow tie pasta
left over rattatouile
2-3 spoonfuls pesto
vegan parmesian cheese

Cook and drain the pasta. In the same pot add the rattatouile and pesto to the pasta with a dash of EVOO to loosen it up. Gently meld everything being careful to not mush the pasta. Heat through and serve topped with parmesian cheese.

Saturday, August 6, 2011

Summer Scrumptiousnessess

It's been great to be back in the land of plenty, all though it has been a bit odd too. We stopped over in Hawaii for a few days and one of our first stops was a real grocery store. We walked in and immediately felt overwhelmed and shocked. We looked at each other and knew we would just grab a few basics and just get out of there. We're getting a little better. I can even handle walmart....though I can't say the same for Matthew. We miss the simplicity and the inventiveness that comes from going without.

While I can't say I'd go back just yet, I have to admit that I'm starting to miss the sunsets and the food, the people and the peace, the laid back life and the ocean.....yes! Especially the ocean. There is just something rejuvenating about the ocean that brings peace and joy just at the sight of it. Oh how I miss the ocean. The colors that come as the sun drowns and the exhilarating rush to watch a storm fight for dominance, as if the sky must prove it's just as deep and holds just as much mystery and power. What I would do to stand on the shore staring and imagining what's on the other side. Whether on this side of the pacific or the other, it, like it's root word suggests, offers a mysterious, empowering peace that I pray, no matter how far from it I may be, I may stir inside me and never let go dry.

But enough with the gushing emotional flood. What I need is some food....ya, I'm an emotional eater....what of it? Here are so great summer meals that are fresh and refreshing and if you spray yourself with salt water while you eat it then you'll be wet and salty....Enjoy!

Monday: Bow Tie Ratatouille Pasta
Tuesday: Veganaise
Wednesday:Relief Society Pasta Salad
Thursday: Celery Salad
Friday: Asian Cabbage Salad
Saturday: Crusted Portobello Mushrooms
Sunday: Nutella

Shopping List

bow tie pasta
vegan parmesian cheese
bread crumbs
portabella mushrooms
canola oil
shell pasta noodles
sesame oil
1 bunch celery
vegan milk