Showing posts with label cabbage. Show all posts

Day 96: Asian Cabbage Salad

My husband loves cabbage. He eats it in the mornin, eats it in the evening, eats it at supper time....is 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.
almond Asian non chicken salad broccoli
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Day 62: Hash

On North Shore Oahu there is a great restaurant called Hukilau Cafe. If you're visiting I highly recommend it, though if you're vegan there will be nothing on the menu that you can eat. You'll have to ask a local how to get there.....well, ask a couple of locals because they'll all give you different directions, but this is still the way to go since you will never find it on your own. The Hukilau Cafe is where I was first introduced to " the hash." Matthew and I shared a dish of this and didn't eat again till dinner. Matthew refers to such dishes as "gut-pluggers." This meaty dish is definitely not vegetarian and has been linked to many health concerns but what a way to go. This recipe is a healthier, non meaty version that tastes nothing like the original but is still divine nonetheless.

Vegan Hash
2-3 potatoes cubed
1/2 red onion finely chopped
1/2 head cabbage finely chopped
garlic powder
veganaise
salt

In a large sauce pan cook the potatoes in just enough water to make them soft. Once the potatoes are tender, add the onion, cabbage, garlic, and veganaise. Cook till the cabbage is wilted. Serve hot.
cabbage garlic powder potatoes
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Day 42: Stuffed Zucchini

I'm sure you've all heard the joke: On a mans first day at church in a new town one brother came up and introduced himself. The two men had a nice chat and as the conversation ended the one brother said to the other, "be sure you lock your car." The new brother thought this was an odd comment, this was a church for goodness sake, why would he need to lock his car. But, as he left the church and went to his car he found the reason, his car was full of zucchinis


Ya, lame joke. I can't tell you how many times I've heard that one, especially at harvest time! But it makes the point...sort of.

Zucchinis are so great and one plant can usually produce a lot! They can be served salty, sweet, sliced, diced or shredded. They are like the tofu of the veggie world. They'll go with pretty much everything and you usually have enough to go with everything. So enjoy this zucchini recipe, there will be plenty more to come.


Stuffed Zucchini
1 large zucchini
vegan stuffing
chopped mushrooms
chopped cabbage
vegan cheese sauce
vegetable broth

Carefully slice the zucchini in half length wise. Core out the middle. Mix the cheese sauce and broth till creamy. Mix together the stuffing, mushrooms, and cabbage. Spoon in the stuffing mixture to both sides of the zucchini till it's overflowing. Squish the two halves back together, wrap in foil and bake in the oven on 350 till you can insert a knife easily. Separate and let bake another 10-15 minutes. Drizzle with cheese sauce.
cabbage mushrooms soy free vegan cheese
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Day 28: Kenyan Peanut Soup

After Matthew and I got married we returned to Brigham Young University - Hawaii (the only true BYU) where I had previously been working on my bachelors degree in International Cultural Studies (ICS). At BYUH, every semester they have an event called FoodFest.....the real reason why I went to BYUH. Being a very international campus, with more than 70 countries represented, there were many cultural clubs that played a vital roll on campus. One of their rolls, and ways of fundraising, was FoodFest. Each club made food from their respective countries and sold it. The whole community turned out for the event. One year the African Club presented Kenyan Peanut Soup. Ahhhh. It was an instant hit! I saved some for the next day so I could make some of my own. This is the result. We went back the next semester and the club had a different dish, I can't even remember what it was. All I remember was how heart broken I was and how I had to come home and make a pot of it just to comfort myself. I'm okay now.

Kenyan Peanut Soup
vegetable broth
1 head cabbage
garlic powder
chopped peanuts
green onions

Chop the head of cabbage and saute in a large pot. Add the thai peanut sauce and enough vegetable broth to make it a creamy soup consistency. Add salt and garlic powder to taste. Top with chopped peanuts and green onions
african peanut soup cabbage peanut soup
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Day 21: Pita Sandwiches

Anyone who knows me knows I AM NOT a baker! This comes from despising exact measurements. This is why I failed math....1/4 is close to 1/3.....1,that's just 1 away from 2, that's close...what's the difference? I also can't stand following recipes exactly. It cramps my creative flowage. For most recipes I just read the recipe, get a general idea what it's supposed to taste like and then I let the buds lead. I go to the fridge and see what I have that would work and wait like everyone else to see what comes out at the end. I guess you could say I like surprises. This is why I'm a cook, not a baker.

Baking requires the letter of the law....I'm more of a spirit of the law kind of gal, if you know what I mean. This of course, has gotten me in trouble from time to time. For example, we were having the LDS missionaries over for dinner. One had previously mentioned that he loved Utah scones (ya, they're actually called that. To the rest of the world scones are more of a biscuit thing...I guess Utah's just a little different...in more than one way). Having been a missionary myself, I knew what it meant to have some comfort food every once in a while so I decided to make some. Well, after adding a pinch of this and a dash of that they were flat gobs of goo....this signaled they needed more flour, which made them hard rocks of goo. I thought they would soften as they cooked in the oil, so into the pan they went where 4 "scones" quickly soaked up ruffly a 1/2 quart of oil. The missionaries had just arrive so I had no choice but to serve them. One bite and oil came squirting out. The missionaries insisted they were delicious but I quickly took them back to the kitchen vowing to never bake again!

This is why Matthew is the baker at our house. Matthew is THE baker man - I love to watch him in the kitchen! rar! He makes these great pita pockets from a no-fail recipe for wheat bread. We've had some amazing meals with these pockets. This is just one to wet your whistle.

Pita Sandwiches
1 pita per person
1 can garbanzo beans
sliced cucumber
1 carrot
sprouts
sunflower seeds
green onion
cabbage
cherry tomatoes
Homemade hummus or veganaise

Slice in half, toast, and open your pitas, Lather the inside with hummus (yum, you could stop right there). Now, in a food processor place everything but the sprouts and cherry tomatoes. Pulse once or twice just to chop everything but leave it chunky. Slice the tomatoes in half. Fill your pocket with the mixture and slip in a few tomato halves and sprouts. Can you just feel the raw goodness?
cabbage carrot cherry tomatoes
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Day 16: Open Face Sandwiches

On the north shore of Hawaii there is a little surf town called Haleiwa. It's a great little tourist town with shops, restaurants, and a great dive shop. There is also a health food store that has a fantastic restaurant in the back. The people are friendly and the food is delicious. The menu consists of lively dishes, most of which are the "chefs" own concoctions. The chef, a friendly surfer bum, who only has a job to support his surfing habit; willingly talks with patrons as he cooks in the small 10 ft x 5 ft kitchen.

While there we had some superb open face vegan sandwiches and I was hooked! I like them on a bagel because of the chewiness but Matthew prefers something a bit more crispy....I suppose its his endearment to Swedish cracker bread coming out. But, however you like it, this is a great way to get in your raw veggies and enjoy them in the process.

Open Face Sandwiches
wheat bagels sliced and toasted
1 cucumber sliced
1 carrot shredded
sprouts
veganaise or hummus
sunflower seeds
2 green onions chopped
shredded cabbage
1 tomato sliced

Toast the bagel and spread with veganaise or hummus. Layer with carrots, sprouts, cucumber, tomato, cabbage, sunflower seeds and green onion. This is messy. Some of the toppings will fall off but be sure to eat all your veggies!
cabbage carrot cucumber
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