Posts Tagged cabbage

Laptop Lunchbox Around the World

I’ve gotten back into the habit of taking my Laptop Lunchbox to work a few times a week, and I’ve been enjoying it.  To celebrate, I thought it would be fun to prepare a few of the menus from Vegan Lunch Box Around the World, which I purchased a while ago but hadn’t cooked from yet.  I picked the menus to use what I had received in my CSA delivery.

First up was Thailand #1:  Pad Thai, Red Curry Vegetables, Thai Cucumber Salad and an Asian Pear

For being so simple, the red curry vegetables were really good.  The cucumber salad was your standard asian cucumber salad, light and fresh.  The pad thai component was supposed to be from a boxed pad thai, but my grocery store didn’t have a vegan brand, so I chose peanut noodles instead and added some tofu.  The noodles weren’t very good, but that wasn’t the cookbook’s fault.

Next up, Germany:  Cabbage Rolls, Beet Salad, Applesauce and Spitzbuben cookies.  Except I didn’t feel like I needed cookies, so I subbed some pretzels and chocolate.  Pretzels and chocolate are German, right?

I was super happy with this lunch.  The beet salad was really simple to make and really tasty.  The cabbage rolls, with a filling of walnuts, chickpeas and brown rice, were surprisingly good.  I thought the recipe was a little simple, but was really pleased with how the flavors came together.  And, the filling held together nicely without any crazy binders.

Nummy cabbage rolls!

For my last themed lunch, New England:  New England Chowder, Fish Crackers, Boston Brown Bread Muffins with Vegan Cream Cheese and a Pear.  I thought the meal was a little carb heavy and protein light, so I cut out the crackers and added some fishy tempeh – tempeh marinated in vegetarian fish sauce.

I also added some cherries to fill the fourth position because, well, cherries are fantastic!  The chowder was good but maybe a little bland.  I felt like it could’ve used some flavor of the sea, say, from seaweed, but I guess that wouldn’t be very kid friendly.  The brown bread muffins had fantastic flavor, but were undercooked in the middle, which was probably my fault.

Here are a few more lunches.

shirataki noodles with sugar snap peas and mushrooms, baked tofu, celery

sourdough bread, Amy’s lentil vegetable soup, carrot sticks, soy nuggets with barbecue sauce, pecan cranberry clusters

roasted cauliflower, springtime risotto with asparagus and fresh peas, salad with french dressing, prunes and dried apricots

One day when I didn’t have a whole lot of food to take, I packed this cute little bento box which I had never used.

Bottom layer:  kiwi with radish flowers, carrots and celery, mixed nuts and mini chocolate chips.  Top layer:  steamed broccoli with mustard-apricot sauce, brown rice and chickpeas with gomasio.  This was tasty and fun, but really small!  I don’t know how people eat this tiny amount of food and aren’t still hungry!

Comments (11)

And For My Next Post…Here’s a Bunch of Food.

There’s always a bad reason for not blogging, but here’s a good one:  My internet didn’t work for two weeks!  But I’m back now, and what better thing to do than post a whole bunch of random food and get caught up?  Some of this stuff dates from last October.  Eep!  I’ll jump right in.

Ginger Cashew Tofu from Eat, Drink & Be Vegan, with fried quinoa

Salad with chickpeas, sauerkraut, crackers and “special sauce” dressing

Whole wheat pasta with cooked beets and beet greens.  Turned the whole thing red!

Pizza burrito!  Leftover pizza toppings wrapped up and served with pizza sauce.

These potatoes were sold as “teeny tiny potatoes” at Trader Joe’s.  How cute!  Roasted whole, with broccoli & tofu scramble.

Roasted Fennel Salad from Veganomicon – test run before Thanksgiving.

Amaranth porridge with apples and pecans

Tempeh Tetrazzini, adapted from a magazine recipe.  Was tasty but dry.

Teriyaki tofu and veggies with red quinoa

This was a total clean-out-the-fridge dinner before I left to visit family for Christmas:  sauteed cabbage and carrots with shredded bleu Sheese and brown rice.  It sounds weird, but it worked well enough.

Shells n’ cheese n’ Tofurkey.  Mom was making mac n’ cheese with leftover ham for the rest of the family, and she made the white sauce with Earth Balance and soy milk so that I could partake too.  I added shredded Follow Your Heart cheese, cooked shells, diced Tofurkey slices that needed to be used up, and some spinach so I could pretend that it was slightly healthy.

“Special Tofu” with peanut sauce and jasmine rice, from Royal Orchid restaurant in Ocala, Florida.  Beautiful and delicious.

Fried rice with red cabbage and baked tofu

Braised red cabbage and carrots

Roasted root veggies with greens and tahini sauce

Tofu scramble and an English muffin to scoop it up

Butternut squash stuffed with rice, kale and vegan sausage, served with mushrooms.  This was super tasty.

When the weather started warming up, we decided to grill twice in one weekend.  For this plate, I bought every vegetable worthy of grilling – baby squashes, radicchio, mushrooms, asparagus and garlic scapes.  We also had some grilled toast and drizzled everything with balsamic reduction.

The next day it was a little more simple – store bought baked tofu, a marinated portobello, brown rice with carrots and hijiki, and steamed veggies with gomasio.

Hot and sour cabbage stir fry with noodles and cilantro

For this tofu scramble, I crisped some diced potatoes first then added the tofu and other ingredients, and finished it with fresh dill.

Savory amaranth with broccoli and pecans

Pasta with parsley pesto, artichokes, sun-dried tomatoes and balsamic-roasted veggies

Crunchy salad with black eyed peas, hemp seeds and spicy apple cider vinegar dressing

Teriyaki tofu bowl with short grain brown rice, raw red cabbage, steamed broccoli, green onion and extra teriyaki sauce

Gardein Crispy Tenders!  I bought these to try when I had a coupon, and I LOVE them.  They’d be good with any sauce, but they were especially good straight out of the oven with warm marinara.  The only problem with these guys is that I could easily eat the whole package at once.

Seasoned mashed fava beans with red bell pepper on Ezekiel toast for breakfast.

Springtime brown rice risotto with fresh peas, aspragus and dill

For a light side to go with the risotto, I dry-roasted some cauliflower that was liberally seasoned with a dry rub mix.

Ahhhhhhh, I feel better having purged my unposted photos a little!  Hope you enjoyed it too.

Comments (10)

March Cleanse: Days 8 – 14

I’m more than halfway through my cleanse, and so far I’ve done pretty well.  I slipped up one time, but other than that my self-control and preparation have been good.  And, I’ve lost a few pounds!

Day 8:

water with lemon and chia seeds
breakfast juice:  sweet potato, celery, apple, chard and cinnamon
snack smoothie:  banana, pear, kiwi, udo’s oil, almond milk, hemp protein powder and Amazing Grass
lunch salad:  romaine leaves with broccoli-tahini pate from Raw Food Revolution Diet and buckwheat sprouts, two clementines


snack:  carrot sticks and hummus
dinner:  citrus-braised butternut squash and red cabbage with quinoa, chamamile tea

The broccoli-tahini was tasty, although it just kinda tasted like…broccoli and tahini.  I like the technique of pouring hot water over broccoli to “cook” it.  However, Dave said the pate smelled “like farts”, so I may or may not make it again!

Day 9:

water with lemon and chia seeds
breakfast juice:  sweet potato, celery, apple, swiss chard and ginger.  This juice combo was extremely tasty!  Also had earl grey tea.
snack smoothie:  same as day 8
lunch:  same as day 8, but with tangerines instead of clementines
snack:  same as day 8
dinner:  same as day 8, detox tea

Lots of repetition that day…Makes it easier to follow such a strict plan.

Day 10:

water with lemon and chia seeds
breakfast juice:  carrot, celery, apple and ginger, lemon tea
snack smoothie:  banana, kiwi, almond butter, almond milk and flax seed.  This was a surprisingly good combination.
lunch:  chef salad from Smart Alec’s (lettuce, cabbage, chickpeas, corn, carrot, tomato, sprouts, tofu and sesame dressing)
The salad kept me full for a while, so no afternoon snack.
For dinner, I met up with some PPK compatriots at Gracias Madre, a new vegan organic Mexican restaurant in San Francisco.  I had tangerine agua fresca (which tasted like tangerine juice without any agua), and the enchiladas mole rojo, which came with mushrooms, cashew cheese sauce, kale and refried beans.  Muy delicioso!

I got home from the restaurant pretty late, so I didn’t have time to prep much food for the next day.

Day 11:

water with lemon and chia seeds
breakfast:  I was out of good juicing ingredients, so I had fruit salad with apple, pear, oranges and flax seed
smoothie:  Mango Cogo by Columbia Gorge Organic.  There was no added sugar, but it was almost too sweet.

lunch:  raw red pepper soup with avocado and the raw sampler from Cafe Muse.  For the sampler I chose the raw sushi, miso-coconut caesar salad and pad thai,which turned out to be a salad.  The dressing was really delicious on the pad thai salad, and the whole meal was under $12 with tax, so I will definitely go back and try more next time I don’t have a lunch to bring.

snack:  romaine leaves with broccoli-tahini pate
dinner:  same as day 9, wild sweet orange tea

Day 12:

water with lemon and chia seeds
juice:  carrot, celery, romaine, red apple, green apple
snack:  two tangerines, peanut butter, lemon green tea
lunch:  massaged kale salad with balsamic vinaigrette, dried cranberries and flax seed

I sorely underestimated how much food I would need that day, so I was still hungry after this salad and I ate some tortilla chips that were in the office.  They were soooo salty!
snack:  cranberry trail mix, sweet & spicy herbal tea
dinner:  white chili with potatoes.  This soup was really good, but I want to make it again to make it even better before I post a recipe.  I also had some hibiscus flavored kombucha.

Day 13:

water with lemon and chia seeds
breakfast juice:  cucumber, carrot, apple and ginger, mango black tea
smoothie:  banana, strawberries, hemp protein, amazing grass, udo’s oil, almond milk
lunch:  massaged kale salad with balsamic vinaigrette, cranberry trail mix and nutritional yeast, two pickles

snack:  popcorn, apple juice with sparkling water
Then, I caved in and had a few beers.  I was trying really hard to exercise self-control, but we were playing music and I caved!  Alcohol does aid the creative process…just sayin’…
dinner:  white chili with potatoes

Day 14:

I woke up late this morning, plus it was the start of daylight savings, so I skipped right to my smoothie.
smoothie:  same as day 13, lemon ginger green tea
lunch:  raw sprouted chickpea hummus, carrot sticks, broccoli, asian pear, cranberry kombucha.  In case you’re wondering, asian pear and hummus go together really well.

snack:  apple with peanut butter, mango black tea
dinner:  I was planning to have more chili, but Dave came home and wanted to go out, so we had Mexican.  I ordered veggie fajitas with corn tortillas, which wasn’t too bad, but I ate too many chips and salsa, as I always do.  I can’t help myself around chips and salsa.

Comments (4)

Presents On My Doorstep

One of the things I was very excited about when moving to the Bay Area was the proliferation of farmers markets and CSA’s.  Ever since I first heard of the CSA concept I knew I wanted in.  There was precisely one option in Gainesville, and I tried to sign up during my last six months in Florida, but there was a long waiting list to contend with.

So as soon as I had the room in my budget, I signed up for one here.  I looked around and compared, and the best choice for me was Farm Fresh To You.  They run their own farm, as well as sourcing from other local farms to round out the seasonal offerings.  You can choose the frequency of your deliveries (every two weeks for me), postpone a delivery if need be, request to not receive certain items if you don’t like ’em, and best of all – they deliver!  To my door!  A lot of CSA’s around here require you to pick up, or charge for delivery, and with my schedule the way it is right now that wasn’t an option.  They also have different box options, including a smaller delivery, all fruit or all vegetable.  And apparently they have a permanent storefront in the SF Ferry Building, as well as appearing at multiple farmers markets.  And they send a newsletter with recipes.  Oh, and they post the contents of the box at the beginning of the week, so I can plan ahead and spend way too much time at work fantasizing about what I could make.

I think you can see where this is going.  I got my first CSA delivery.  And I love it.  I think I am going to have a long, happy relationship with all this produce.

There were far too many veggies to fit in one picture, so I went with green and not green.

salad greens, collards, bok choy, leeks, napa cabbage and dino kale

navel oranges, pinova apples, red potatoes, the largest butternut squash I have ever seen, and radicchio

I used the collards for my New Year’s Day meal, and the salad greens for…a salad.  Creative, I know.  The salad went with delivery pizza during the College Football National Championship game.  Go Gators!!!

I used the napa cabbage in some more fried quinoa, along with carrots and peas.  This fried quinoa wasn’t quite as good as the first time I made it, it was a little mushy.  I think the secret might be mixing in some rice.

I was interested in grilling the bok choy.  I found some recipes online that all included a sauce, but I wasn’t up for all that extra work, so I just sprayed them with some oil and grilled plain.  It was interesting – it has potential, but I definitely wouldn’t make bok choy again this way.  The leaves got nice and crispy, but the stems were undercooked and still crunchy, which wasn’t what I was going for.  This meal was better as leftovers, reheated in the microwave and cooked through a bit more.

I’m not a big fan of radicchio, especially raw, so I was very happy that the Farm Fresh To You newsletter came with a recipe for Radicchio and Squash Pappardelle.  I adapted it to be vegan, whole grain and lower in fat.  The taste is very simple; the sweetness of the squash, bitterness of the radicchio and heartiness of the pasta play nicely together.  It would be very good topped with toasted pine nuts or vegan parmesan.

Penne with Butternut Squash & Radicchio

2 Tbs Earth Balance
2 Tbs olive oil
1 lb butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 lb radicchio, cored and thinly sliced
1/2 tsp salt
1/2 tsp freshly ground black pepper
12 oz wholegrain penne

Melt butter and heat oil in a large, heavy skillet over medium heat.  Add squash and cook, stirring occasionally, until golden and just tender, 6 to 8 minutes.  Add radicchio, salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

Meanwhile, cook penne according to package directions.  Reserve 1 cup cooking water, then drain pasta.  Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes.  Add more cooking water to moisten if necessary.

Serves 4 to 5.

To go along with the pasta, I made a raw kale salad.  I’ve read about this technique to “wilt” kale without cooking, and when I saw a recipe on the Bauman College website I knew I wanted to try it.  The original recipe was for a main course type dish, so I made it more simple and side dish-like.

Raw Kale Salad with Oranges & Pecans

This would be good with dried cranberries or diced apples instead of oranges, or walnuts or pepitas instead of pecans.

1 bunch kale, cleaned, stemmed and finely sliced
2 Tbs olive oil
1 tsp sea salt
3 Tbs apple cider vinegar
1 Tbs lemon juice
2 oranges, supremed
1 cup pecans

Place kale in a large bowl.  Drizzle olive oil and sprinkle sea salt over kale.  Massage the mixture with your hands, kneading and squeezing until kale begins to wilt.  Add vinegar and lemon juice and toss with tongs to mix.  Divide kale between servings bowls and top with oranges & pecans.

Serves 4.

I knew I wanted to use the leeks and potatoes in a soup, and after searching through all my vegan cookbooks without finding the right recipe, I lucked out with Healthy Life Kitchen by Marilu Henner.  I bought this book on a whim because it was on super sale.  It isn’t exactly my style of cooking, and it includes fish and eggs, but every once in a while I find a nice, simple recipe like this one.

Potato Leek Soup

2 Tbs soy margarine
1 large bunch leeks, julienned
6 new red potatoes, cubed (I left the skins on, or you can peel them)
6 cups vegetable stock
3/4 cup soy milk
1/2 tsp ground nutmeg
1/2 tsp black pepper
salt
fresh chives

Melt the margarine in a large stockpot over medium-low heat and add the leeks.  Cook, covered, for about 15 minutes, or until they have softened.

Raise the heat to high, add the potatoes and stock, and bring to a boil.  Reduce heat to low and cook, partially covered, about 25 minutes, or until the potatoes are tender.

Transfer the solids to a blender or food processor and gradually add broth, pulsing until just pureed.  Return the puree to the pot.  Do not overheat.  Add soy milk, nutmeg, black pepper, and salt to taste.  Serve garnished with chives.

The recipe says it makes 8 servings, but for me it was 4.

To go with the soup I made the Smoky Grilled Tempeh from Veganomicon (the broiled variation) and boy oh boy was it every good.  The most juicy tempeh I have ever had.

As if the CSA goodness wasn’t enough, I got another present – my PPK December swap package!  My partner was Evan of Bjorked Off, and he sent some good stuff.

Homemade truffles, dark chocolate, mini Larabars, a photo, a cupcake postcard, Canadian maple syrup, and a pretty syrup-themed trivet that unfortunately broke in transit.  The truffles were amazing, as well as the one piece of chocolate I’ve eaten so far.  I’m not a huge fan of Larabars (can’t get into dates), but these mini bars were the perfect size for snacking without getting tires of the flavor.  The brownie flavor was good for the first bite, but after that it wasn’t very appealing to me.  The cashew cookie flavor was good all the way through.  I might even consider buying a normal size bar of that flavor.  There are people who are obsessed with Larabars though, so don’t take my word for it if you’ve never tried one!  Thanks Evan!

Comments (13)

Snobby Joes & A Hot Toddy

I’ve been wanting to try the Snobby Joes from Veganomicon ever since I got the book last Christmas, and last week I was in the mood.  The idea of using lentils intrigued me.  I like lentils but never eat them as much as I could, so I’m always looking for reasons to use them.

On the side I had plain boiled cabbage, which is my favorite way to eat it.  I also made a cream of mushroom and broccoli stem soup that didn’t turn out so well.  I kept adding a bit of this and a dash of that in attempts to make it taste good and rather than improving the flavor it just became more convoluted.  So I sprinkled some red bell pepper on top, which helped a bit, and got through it.

The Snobby Joe was pretty good.  I liked the texture a lot, and I love any recipe that starts with onion, green pepper and garlic.  I don’t know that I’ll make this recipe again though, because there’s a sloppy joe recipe in Minutemeals Vegetarian that I kind of love.  The only issue is that it’s made with processed meat substitute, which isn’t really that bad, but I’m trying to avoid processed ingredients as much as possible.  Made that way it really does taste like a regular ol’ sloppy joe.  Maybe I’ll try making that recipe with lentils instead of faux meat?  The recipe is more simple, made with tomato paste, ketchup and red wine vinegar.  I don’t think I cared for the maple syrup that sweetens the Snobby Joes.  However, I’m not saying you shouldn’t try it if you think it looks good!

Last week I had a minor head cold and was feeling generally crappy.  I came home from work Friday night and for whatever crazy reason, I thought I would treat my cold with a hot toddy.  Even though I’d never had one in my life.  That’s what they do on tv, right?  A search of the internet yielded many versions, so I stuck with a simple one.  I measured it out and drank it from a sweet Jameson glass that I inherited when my mom cleaned out her kitchen cabinets.  A lot of people find hot toddies repulsive, but I liked it.  Then again, I like whiskey, so…there you go.

Looks harmless, right?

Vegan Hot Toddy

1 1/2 oz whiskey
1 oz agave nectar
1/3 oz lemon juice
3 oz hot cider, tea, water or other hot beverage (I used orange tangerine tea)

Mix and drink.  It’ll cure what ails ya!

Comments (12)

Pantry Braised Red Cabbage

Since I still don’t have a job, I’m trying to eat everything out of my fridge before I buy anymore groceries.  I had a bunch of red cabbage left from making salads, and for some reason I was determined to braise it.  Mind you, I’ve never braised anything before, but in my head this was the only way I was going to prepare this cabbage.  I looked at some recipes online, all of which looked good, but all of which included items I didn’t have around, like onions or apples.  So I decided to make my own recipe with what I had on hand.  This smells really good while cooking, and the flavor is surprisingly complex for the small number of ingredients involved.

braised red cabbage

 

Pantry Braised Red Cabbage

1 Tbs Earth Balance
Half a head of red cabbage
2/3 cup apple juice
1/3 cup white wine vinegar
1 Tbs agave nectar
1/2 tsp kosher salt
1/4 tsp onion powder

1. Quarter and core cabbage, then slice crosswise into strips.
2. Melt Earth Balance in a large saute pan over medium high heat. Add cabbage and saute about 5 minutes, stirring occasionally, until cabbage starts to wilt.
3. Add remaining ingredients (apple juice through onion powder). Stir to combine. Bring to a boil, reduce heat to medium, cover and simmer for 25 minutes, stirring occasionally.
4. Remove cover and continue to simmer 10 more minutes, until cabbage is tender and liquid is mostly evaporated.

Serves 3-4.

Cooked this way the cabbage still has some bite to it, it’s not completely cooked through.  If you want it really soft you could simmer for longer before removing the lid.

Comments (4)

« Newer Posts