Fragrant Vanilla Cake

Tag: cabbage

  • Roasted Sweet Potato Kale Salad 

    Roasted Sweet Potato Kale Salad 

    A lot of the time the recipes I make depend on what I already have on hand.  Because I hate wasting things, and I also like saving money and saving a trip to the store.  I had a leftover sweet potato on hand from making a sweet potato lasagna for Christmas, and I wanted to make something for lunch with it.  I thought about yam fries as a side for something else, or maybe roasted and mashed but then I remembered how much I like sweet potatoes roasted and in a salad.  We make a few salads at my work with roasted sweet potato salads and they are always so good!  I mean, I just love how they get all tender on the inside and crispy on the outside plus so flavorful when roasted!

    So, I made a kale salad and included them.  I had kale and cabbage on hand, so I used those as the base. My philosophy when it comes to greens is I can never have too much.  So pretty much most days for lunch I have a pile of greens (either kale, arugula, or spinach) with other veggies and some beans or tempeh mixed in.  This salad would be that way too. I also added in chickpeas for a little more protein and texture because why not.  For some reason really like chickpeas paired with sweet potatoes.

    The crunchy kale and cabbage and tender sweet potatoes needed a delicious dressing to coat them.  I thought about a vinaigrette, the tangy sweetness would be good with the veggies, but then I decided on a nut butter based dressing.  This is actually what I use most often, I usually make a good sized batch then keep it in the refrigerator for my salad for the week.  But for this salad I whipped up a smaller batch.  I like it because it tastes like a traditional creamy dressing but without the dairy.

    For this one I used a combination of ingredients that made it taste almost cheesy, almost like a ranch but without the herbs.  It was delicious!  Even better of course when mixed into the salad!  It was lovely with all of the different colors, but most importantly It was sooo good!  I loved the combination of textures and flavors it had!  Next time you feel like making a salad, give this a try!

    Roasted Sweet Potato Kale Salad 

    Serves 2-4

    Ingredients:

    • 1 medium sweet potato, cut into 1 inch cubes
    • 2 tsp olive oil
    • sea salt
    • 1 large bunch kale, washed and torn into bite sized pieces
    • 1 cup shredded purple cabbage
    • 3/4 cup cooked chickpeas (canned is fine, just rinse them well and drain well)
    • 1/2 cup cashew butter or almond butter (tahini will also work for nut free)
    • 1/4 cup lemon juice
    • 1/4 cup filtered water (or as needed)
    • 3 Tbsp nutritional yeast
    • 2 tsp white miso
    • 1 garlic clove, minced
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp pepper

     

    Instructions:

    1. Preheat the oven to 375F degrees, and oil a sheet pan.
    2. Toss the sweet potatoes with the olive oil, spread out on the sheet pan and sprinkle with sea salt.
    3. Place in the oven and roast for about 30-45 minutes until tender (depending on your oven).  Remove from the oven and let cool to room temperature.
    4. In a large bowl, combine the kale, red cabbage, chickpeas and sweet potatoes.
    5. In a smaller bowl whisk together cashew butter, lemon juice, water, yeast, miso, garlic, sea salt and pepper until smooth (adding a little more water if it seems too thick to pour).
    6. Pour the dressing over the salad, and toss to coat.
    7. Serve!
  • Vegan Colcannon with Tempeh Bacon

    Vegan Colcannon with Tempeh Bacon

    My Mom e-mailed me a recipe the other day for colcannon with bacon, asking me if I could veganize it. I have actually never had it or made it before, but I thought why not give it a go!  It sounded good to me, and like the perfect comfort food for a chilly day.  Also, since St. Patrick’s Day is coming up, and it is an Irish dish, it was perfect!  If you have never heard of it before, it is a traditional Irish dish, made with mashed potatoes, cabbage, milk, and butter.  Sometimes it has leeks, and things like bacon added, which is where I went with it.  I can’t believe I have never made it before, because it is the type of thing I enjoy when I want comfort food, and there are lots of veggies added which is always a plus in my book!  My Mom says that I make the best mashed potatoes, just as good if not better than my Grandma’s and I know she is not just saying that because she is super picky.  So, I figured I would start this dish off with my classic mashed potato recipe.

    I have a secret ingredient that I put into them that makes them really good.  And that is coconut butter.  It may sound odd, but seriously, it melts into them and makes the most luscious mashed potatoes ever!  You don’t even need to add any milk or other non-dairy butter or anything because they are so tasty with just that and the cooking water.  They turn out super fluffy too if you put them through a ricer.  I could eat a whole bowl of these potatoes just as they are, but it is even better adding veggies to them!  So I sauteed some leeks and cabbage with some garlic and mixed those into the potatoes and soon found out how good colcannon was.  I didn’t stop there though, this dish had to have a little protein too since it was going to be a main dish.

    So, I had made some tempeh bacon both to stir into it and sprinkle on top.  I admit, the idea of tempeh bacon is so much more appealing to me then regular bacon because no animals were harmed in the process, and it isn’t all greasy.  Once that was stirred into the colcannon it was super delicious!  I was proud to share it with my Mom, because I knew she would love it too!  If you are looking for a comfort food dish to make for St. Patrick’s Day, give this a go!  It might not be the prettiest, but it is darn delicious!

    Vegan Colcannon with Tempeh Bacon
    Serves 2-3

    Ingredients:

    For the Potatoes:

    • 3 large russett potatoes, peeled and cut into 2 inch chunks
    • filtered water
    • sea salt
    • 1/2 cup reserved potato cooking water
    • 3 Tbsp coconut butter (not oil)

     

    For the tempeh:

    • 1 8 oz pkg tempeh, cut into 1/4 inch thick slices
    • 1 Tbsp olive oil
    • 2 tsp maple syrup
    • 1 Tbsp tamari
    • 2 tsp liquid smoke
    • 1/8 tsp ground chipotle pepper

     

    Veggies:

    • 1 Tbsp olive oil
    • 2 medium leeks, sliced
    • 3 cups chopped cabbage
    • 2 garlic cloves, minced
    • sea salt to taste

     

    Instructions:

    1. To cook the potatoes, place them in a pot of filtered water with about 1 tsp sea salt, and bring to a boil.  Lower to a simmer and cook until the potatoes are tender, about 10-12 minutes.  Drain, reserving about 3/4 cup of the water (you may not need all of it but just in case) and put potatoes through a ricer (or mash) into a large bowl.  Add the reserved water and coconut butter, and stir in until well combined (you may add more if you need to in order to make them fluffy and smooth).
    2. To make the tempeh, preheat the oven to 400F degrees.
    3. Combine all marinade ingredients in a bowl. Add the tempeh strips to it and carefully mix them around until they are coated. Place the tempeh strips on a parchment lined sheet pan, place in the oven and cook for about 20-30 minutes until starting to brown and crisp up. Remove from the oven, and cut into 1/2 inch pieces.
    4. Meanwhile, heat the oil over medium heat in a sautee pan, and add the leeks.  Sautee until starting to get tender, about 4 minutes.  Then add the cabbage and garlic and cook until tender.
    5. Add the cabbage and leeks to the potatoes, add sea salt to taste, and mix well.  Fold in the tempeh, and enjoy!

     

     

     

  • Spring Asparagus Slaw

    Spring Asparagus Slaw

    I had leftover asparagus because I ended up buying more than I needed for an Easter pasta dish I made, so I thought I would make another meal with it.  I am pretty excited that asparagus is available again, so I don’t mind having it a few times in a row. I had made a creamy pasta dish with the first of it, so I thought I would make a lighter raw dish for the last of it.  I ended up making a simple Spring Asparagus Slaw.

    asparagus slaw 2

    I eat slaw a lot for lunch, and turns out this was perfect for that!  I kept it simple, just asparagus, cabbage, and green onions with hemp seeds and pumpkin seeds for protein, and a creamy oil free dressing with a pumpkin seed walnut butter base.  I have pumpkin seed walnut butter on hand for just this purpose (making dressing), because it is the base for another favorite dressing I make.

    asparagus slaw 1

    It tasted delicious!  Bright from the lemon juice I had used in the dressing, crunchy, and savory. Perfect for lunch with some grilled tempeh!  I am so happy that Spring is now here and I can have things like fresh asparagus.  I was getting a bit sick of all of the Winter produce.

    asparagus slaw

    Spring Asparagus Slaw
    Serves 2-3

    Dressing:
    1/2 cup raw pumpkin seed walnut butter*
    1/4 cup plus 2 Tbsp lemon juice
    2 Tbsp apple cider vinegar
    2 Tbsp filtered water or as needed
    1 Tbsp plus 1 tsp raw coconut nectar
    sea salt to taste

    Veggies:
    1/2 large head green cabbage, shredded
    2 cups asparagus, cut into 1 inch pieces
    3 green onions, sliced

    1/4 cup raw shelled hemp seeds
    2 Tbsp raw pumpkin seeds

    Whisk together dressing ingredients until smooth. Add the veggies to a bowl, and toss with the dressing, hemp seeds, and pumpkin seeds. Serve!

    *To make raw pumpkin seed walnut butter, add 2 cups raw walnuts, and 2 cups raw pumpkin seeds to a high speed blender, along with 1/2 tsp sea salt. Blend until smooth at high speed, using the tamper to press the nuts down into the blades. Store in a jar in the refrigerator. If you do not wish to make this butter, you may use just walnut butter or raw almond butter in the recipe instead.



  • Spicy Pink Jalapeno Saurkraut

    Spicy Pink Jalapeno Saurkraut

    Spicy Saurkraut 2

    An unhappy tummy is an unhappy person. At least with my personal experience.  Which is why I like to keep my gut happy.  Eating probiotics is one way to help with that.  So why is it important to have a healthy gut?  Well, a lot of your immunity lives in your gut. The healthy bacteria are important for you to stay healthy.  An unhealthy gut can cause inflammation in your body, acne, fatigue and cause your immunity to go down so you can be more susceptible to illness.  And I don’t want that.  So I enjoy eating things rich in probiotics like sauerkraut.  I make my own at home and it is really easy.  I don’t always make the same kind because I like to keep things interesting.

    Spicy Saurkraut 1

    Using purple cabbage is my favorite though because it makes the most beautiful pink saukraut!  The last batch I made was a spicy jalapeno and it was so good I figured some of you might enjoy it too so I decided to share the recipe.  I like this on top of my lunch salad as an added flavor or just on its own.  I have always been a fan of sauerkraut since I was young, but this is the best stuff I have had!  In case you would like a few more probiotic rich recipes, check these out:

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    Blackberry Lavender Kombucha

    Raspberry Coconut Yogurt

    Raw Raspberry Coconut Yogurt

    Spicy Saurkraut 3

    Spicy Pink Jalapeno Saurkraut

    Makes 2 32 oz jars

    1 large head red cabbage, 3 outer leaves reserved whole, and the rest thinly sliced or shredded

    1 Tbsp sea salt

    1 large carrot, cut julienne

    1 garlic clove, sliced

    2 tsp cumin seeds

    2 tsp coriander seeds

    4 jalapeno or chili peppers, seeded

    filtered water as needed

    1 large 8 cup jar with a wide mouth

    In a large bowl, combine the sliced cabbage with the sea salt.  Massage with your hands, squeezing it until you get a good amount of water out of the cabbage at the bottom of the bowl and it is softened a little.  Mix in the carrot, garlic, cumin, coriander, jalapeno.  Place in the 8 cup jar, pressing out any air, and pour in the extra water at the bottom of the bowl.  Top with the reserved cabbage leaves.  If the water does not rise above the cabbage in the jar, pour filtered water over it so it does (you want all the cabbage completely submerged).  Put a weight on top of the cabbage leaves so that they stay submerged (I used a small prep bowl that fit inside the jar) you do not want the cabbage exposed to the air.  Cover the jar with a towel and place it somewhere where it will not be disturbed like in a closet (and you may want to set it on a tray in case it leaks a little).  Check it every few days to make sure it does not have any mold on the top, and if it does simply remove it with a spoon (the rest is ok as long as it is in the brine). After 7 days, it should be ready (or when it is fermented to your liking, I just find that mine is usually done after 7).  Place in jars and store in the fridge.



  • Spicy Peanut Slaw with Edamame

    Spicy Peanut Slaw with Edamame

    Although I tend to spend a lot of time on my desserts, I tend to keep my dinners fairly simple.  This might be because I spend my days at work in a deli making lots of savories such as soups and salads, and I get enough savory creating action.  Or, it may be because I want dinner fast and I am a bit lazy at that point.  Plus, I am on a budget, and I like to make meals that are relatively cheap.  So, last weekend when I was grabbing ingredients for dinner for Eric and I, I decided on a slaw.  Slaw is so versatile, it can be made from many things but most popular is the cabbage which is also inexpensive.  So I grabbed some heads of cabbage, and I was really craving something spicy, so also some hot peppers and ginger, and some edamame for protein,  I was thinking spicy peanut slaw, but not like I have made it in the past.  You see, this was knock your socks off spicy.

    Me and my Man are both spice lovers, and this slaw had the kick of habanero, jalapeno, ginger, and chipotle powder.  But not so spicy that you could not taste the other flavors.  I scarfed down a large plate of this and it was so crave worthy good!  Not just your run of the mill peanut slaw, but party in your mouth awesome.  It was satisfying as well thanks to the extra protein in the edamame. I think I may just have to make this again next weekend, because I want some more now.

    Spicy Peanut Slaw with Edamame
    Serves 2-4

    1/2 medium head red cabbage, thinly sliced
    1/2 medium head green cabbage, thinly sliced
    4 scallions, sliced
    1 red bell pepper, cut julienne
    1 jalapeno, sliced
    1 habanero, sliced
    1 1/2 cups fresh or frozen (and thawed) edamame, shelled

    Dressing:
    1/3 cup raw jungle peanut butter (or regular peanut butter)
    1/2 inch piece ginger, minced
    1 garlic clove, minced
    2 Tbsp cider vinegar
    1 Tbsp nama shoyu, or tamari
    1 Tbsp raw coconut nectar or maple syrup
    1/4 tsp ground chipotle pepper
    3 Tbsp filtered water

    In a large bowl, combine all of the veggies.
    In a small bowl, combine all of the dressing ingredients, and whisk until smooth, adding a little more water of you would like it thinner.
    Toss the dressing with the veggies until they are well coated, and serve!