Crispy Chick'n Asian Noodle Salad

Original recipe from Hot For Food! 

Ingredients
Breaded, plant-based chick'n fingers

For the salad: 
225 grams thin spaghetti (or chow mein style wheat noodles)
2 c. carrot, ribboned or shredded 
2 c. cabbage, shredded or finely chopped
2 green onions, finely chopped, about 3/4 cup
½ c. cilantro, finely chopped and packed
¼ c. mint leaves, finely chopped and packed
2 tbsp. sesame seeds
½ tsp. chili flakes (optional)

For the dressing: 
1 tbsp. ginger, minced
3 garlic cloves, minced
2 tbsp. sesame oil
3 tbsp. rice wine vinegar
2 tsp. tamari or low-sodium soy sauce
1 tsp. sugar or agave nectar
¼ tsp. sea salt
¼ tsp. white pepper

Directions
Bake chick'n fingers as directed.

Meanwhile, bring a large pot of salted water to a boil and cook noodles to al dente. Drain and rinse under cool water. Drain well in a strainer before adding to a large mixing bowl.

Whisk the sesame ginger sauce ingredients together in a bowl or mix in a small blender.

Toss the recently drained and still warm noodles in about 1/4 cup of the dressing so that they don’t stick.

Toss noodles in the large mixing bowl with all the salad ingredients, cooked and sliced chicken fingers, and the remaining dressing until well combined.

Serves 4 (as a side)

1 serving = 230 calories (not including chick'n fingers) 

Corned Beet Reuben Sandwiches

Ingredients
1 ½ lbs. cooked peeled beets, very thinly sliced
1 tbsp. extra-virgin olive oil 
2 tsp. ground coriander
2 tsp. mustard seeds
½ tsp. ground cinnamon
¼ tsp. ground allspice
3 tbsp. vegan mayonnaise 
2 tbsp. ketchup
1 tbsp. dill relish (or chopped pickles)
1 tsp. hot sauce
4 slices rye bread, toasted
¾ c. sauerkraut
4 oz. sliced Swiss cheese (to veganize, I used Chao)

Directions
Position rack in upper third of oven; preheat broiler to high.

Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. Combine mayonnaise, ketchup, relish and hot sauce in a small bowl.

Spread the sauce on one side of each slice of bread and place on a baking sheet. Top with the beets, sauerkraut and cheese.

Broil the sandwiches until the cheese is melted and starting to brown, about 5 minutes. Serve immediately.

Tahini-Smothered Charred Cabbage

Ingredients

1 medium head of green cabbage

1 tbsp. toasted black and white sesame seeds

1 tbsp. olive oil

kosher salt

For the sauce: 

1/3 c. tahini

1/4 c. olive oil

1/2 tsp. cumin

1 tsp. maple syrup

1 lemon, zested and juiced

1 garlic clove, grated

kosher salt

cold water

Directions

Prepare the dressing by whisking all ingredients together, with a significant pinch of salt and a few tablespoons of cold water. 

Cut cabbage into six wedges, keeping core intact, and rub each with a little olive oil and kosher salt. Grill cabbage on both sides, until deeply charred. You should be able to slide a paring knife easily through the cabbage. Let rest on a cutting board for 5 minutes.

Drizzle dressing over grilled cabbage and sprinkle with sesame seeds. 

Serves 6 as a side. 

1 serving = 180 calories

Hot & Sour Soup

Easy weeknight meal that comes together in a half hour. Check out the original recipe here: Vegan Hot and Sour Soup with Ramen - Vegan Richa.

Ingredients

5 1/2 cups vegetable broth
1/2 inch ginger
2 cloves garlic, minced
1 hot green chili, minced
3 tbsp. soy sauce
1 tbsp .dark soy sauce (or use 1 tbsp. regular soy sauce + 1 tsp. molasses)
1 tbsp. rice vinegar
1/4 tsp. salt
1/8 tsp. black pepper
a good dash of white pepper
2 tsp. maple syrup
1/2 c. carrots, thinly sliced
2 c. shitake mushrooms
2 c. napa cabbage, thinly sliced
1/2-1 c. extra firm tofu, pressed and chopped small
1 tbsp. cornstarch
3 or 4 green onions chopped (keep most of the green parts for garnishing and use the white and half of the green parts for the soup)
3 oz. ramen noodles

Instructions
Add 5 cups of broth to a saucepan over medium heat. Mince your ginger, garlic, and chili together so that they get crushed together. Add that to the broth. Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and maple syrup to the broth.

Once the mixture is starting to boil, add in your mushroom, carrots, tofu, and stir. Once the mixture is rapidly boiling, add in the cabbage. Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed. Add in the white parts of green onions.

While the soup is boiling, make your cornstarch slurry with 1 tablespoon of cornstarch mixed in 1/2 cup of the broth.

Toss in the ramen noodles, and once they have broken apart, and they seem like they're about to be al dente, add in your cornstarch mixture, and mix well. Let the mixture start to boil again, and then take off heat. You don't want to cook the ramen noodles too much. You want them to be just about done, because they'll continue to cook in the hot broth.

Take the pot off the heat, taste, and adjust salt and flavor with soy sauce, salt, vinegar etc. Garnish with some pepper flakes or black pepper, and the remaining parts of the green onion, and serve immediately.

Serves 4. 

1 serving = 180 calories 

Tumeric & Coconut-Braised Cabbage

Ingredients
½ medium head of green cabbage (about 2 lb.)
2 medium shallots (about 4 oz.)
1 1" piece ginger
2 garlic cloves
1 serrano or other green chile
3 tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, plus more
1 13.5-oz. can unsweetened coconut milk
1 15.5-oz. can chickpeas (about 2 cups)
1 tsp. brown mustard seeds
1 tsp. ground cumin
1 tsp. turmeric powder
½ cup vegetable stock or water
Freshly ground black pepper
Steamed white rice, cilantro leaves, and lime wedges, for serving

Directions
To start, prep your ingredients. Slice cabbage through core to make 4 wedges. Peel and finely chop shallots. Finely chop or grate ginger and garlic cloves. Halve green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside. 

Heat 2 tablespoons of extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate. Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water. Heat remaining olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add brown mustard seeds, ground cumin, and turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute. Add coconut milk, chickpeas, ½ cup vegetable stock or water, and 3/4 teaspoon of salt. Stir to combine. 

Place cabbage wedges back into pan and, using a large spoon, baste cabbage with coconut milk; bring mixture to a boil. Cover, reduce heat to low, and cook until cabbage is tender, 15–20 minutes. Taste and season with salt and freshly ground black pepper. Scoop some steamed white rice into each bowl and divide cabbage and chickpeas over; top with cilantro leaves. Serve with lime wedges, for squeezing over.

Serves 4.

Fall Apart Carmelized Cabbage

From Bon Appetit. 

Ingredients
1/4 c. double-concentrated tomato paste
3 garlic cloves, finely grated
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 tsp. crushed red pepper flakes
1 2-lb. head of green or savoy cabbage
1/2 c. extra-virgin olive oil, divided
kosher salt
3 tbsp. dill, parsley or cilantro, chopped

Directions
Preheat oven to 350 degrees. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl. Cut cabbage in half through the core. Cut each half through core into 4 wedges. 

Heat 1/4 olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate. 

Pour remaining 1/4 olive oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2-3 minutes. Pour in enough water to come halfway up sides of pan (about 1 1/2 cups), season with salt and bring to a simmer. Nestle cabbage wedges back into the skillet. (They should have shrunk while browning, but a bit of overlap is okay.) Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, about 40-50 minutes. 

Scatter herbs over cabbage. 

Halloumi Tofu Bowls with Tahini Amba Dressing

Ingredients

1 cucumber (or 4-5 minis)

1 c. grape tomatoes

1/2 red onion

1 lemon

1 tbsp. mango chutney

2 tbsp. tahini

1 lb. extra firm tofu

1 tbsp. za’atar seasoning

1 tbsp. nutritional yeast

10 oz. shredded red cabbage

4 tbsp. olive oil

Salt

Directions

Peel the cucumber and halve lengthwise. Remove the seeds with a spoon, and slice. Cut the tomato into wedges. Peel and thinly slice the red onion. Halve and juice the lemon. Add the red cabbage, sliced cucumber, tomato wedges, as much sliced red onion as you’d like, just half the lemon juice, 2 tbsp. olive oil, and a pinch of salt to a large bowl. Toss the cucumber tomato salad to combine.

Add the mango chutney, tahini, 1 tbsp. lemon juice, 1 tbsp. olive oil, 3 tbsp. warm water, and a pinch of salt to a medium bowl. Whisk tahini amba dressing until smooth.

Pat the tofu dry with a clean kitchen towel and cut into 1/2-inch planks. Heat 1 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until crispy, 4 to 6 minutes. Add the za’atar seasoning, nutritional yeast, and ¼ tsp salt. Cook the halloumi tofu until fragrant, another 1 to 2 minutes.

Divide the cucumber tomato salad and top with halloumi tofu. Top with any remaining lemon juice. Serve with tahini amba dressing.

Serves 4. 

1 serving = 375 calories

Japanese Yam & Tofu Salad with Orange & Spicy Peanut Dressing

Ingredients

1 Japanese yam

6 oz. smoked tofu

¼ oz. fresh cilantro

1 orange

1 jalapeño

1 lime

1 tbsp. sesame oil

6 oz. shredded red cabbage

¼ c. sliced almonds

¼ c. spicy peanut sauce (pre-made)

2 tsp. vegetable oil

Salt and pepper

Directions

Preheat the oven to 425°F. Cut the Japanese yam into 1 inch cubes, place on a baking sheet, and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the diced Japanese yam until tender and slightly browned, 20 to 25 minutes.

Cut the tofu into bite-sized cubes. Pick the cilantro leaves from the stems. Peel the orange and cut into wedges. Thinly slice the jalapeño. Halve and juice the lime.

Heat just 2 tsp sesame oil in a large nonstick skillet over high heat. Add the cubed tofu and a pinch of salt. Cook, tossing occasionally, until browned and crispy, 3 to 5 minutes.

Add the roasted Japanese yams, tofu, cilantro leaves, orange wedges, sliced jalapeño, just half the lime juice, remaining sesame oil, shredded red cabbage, and almonds to a large bowl. Toss the warm Japanese yam and shiitake salad. Taste, and add salt and pepper as necessary. Add the remaining lime juice and spicy peanut sauce to a small bowl and whisk until smooth. Divide the warm Japanese yam and shiitake salad between plates. Drizzle with spicy peanut dressing.

Serves 2.

Roasted Sweet Potatoes with Spicy Cashew Sauce & Kraut

Ingredients
2 sweet potatoes
2 garlic cloves
½ cup cashews
2 tbsp. rice vinegar
2 tsp. agave
1 tsp. tamari
1 tsp. red pepper flakes
8 oz. Swiss chard (or other green)
1 Thai chile (or other hot pepper)
1 lime
4 oz. sauerkraut
2 tsp. vegetable oil
2 tbsp. + 1 tsp olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Rub halved sweet potatoes with 2 teaspoons of vegetable oil, sprinkle with a pinch of salt and pepper, and bake cut-side down until tender, 22 to 26 minutes.

Peel the garlic and add to a blender. Measure just ⅓ cup of cashews and add to the blender along with the rice vinegar, agave, tamari, Aleppo pepper, 2 tablespoons of olive oil, and 3 tablespoons of warm water. Blend spicy cashew sauce until smooth. Taste, and add salt as necessary.

Thinly slice the Swiss chard stems and roughly chop the leaves. Halve the lime, juice one half, and cut one half into wedges. Thinly slice the Thai chile. Place remaining cashews in a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop.

When the sweet potatoes are done, return the skillet to medium-high heat with 1 teaspoons of olive oil. Add the chopped Swiss chard leaves and sliced stems, and cook until just wilted, 2 to 3 minutes. Season the sautéed Swiss chard with a pinch of salt and lime juice.

Divide the sautéed Swiss chard between large plates. Top with roasted sweet potatoes and sauerkraut. Drizzle everything with spicy cashew sauce and sprinkle with toasted cashews and sliced Thai chile. Serve with lime wedges.

Gochujang Veggie Bowls

Ingredients

2 sweet potatoes

4 radishes

4 scallions

1 oz. fresh ginger

1 garlic clove

1 lime

2 oz. vegan cabbage kimchi

2 tbsp. gochujang

2 tbsp. sesame oil

½ cup midnight grains

2 tbsp. vegan mayo

Salt

Directions

Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime, juice one half, and cut the other half into wedges. Roughly chop the kimchi.

Add the midnight grains, minced ginger, minced garlic, 1 cup of water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Add the chopped kimchi, vegan mayo, and lime juice in a small bowl. Stir until combined.

Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with lime wedges. 

Okonomiyaki with BBQ Sauce & Sesame Asparagus

Ingredients
3 scallions
2 garlic cloves
1 oz. fresh ginger
1 carrot
6 oz. asparagus (or other green vegetable)
¾ cup + 2 tbsp. all purpose flour
8 oz. shredded green cabbage
1 tbsp. tuxedo sesame seeds
2 tbsp. vegan mayo
2 tbsp. Asian-style BBQ Sauce
1 tbsp. Sriracha
vegetable oil
Salt and pepper

Directions
Thinly slice the scallions, keeping the whites and greens separate. Peel and mince the garlic and ginger. Shred the carrot on the largest side of a box grater. Trim about an inch off the ends of the asparagus.

In a large bowl, combine the flour, ¾ cup water, and a pinch of salt, and whisk until smooth. Add the sliced scallion whites, minced garlic, shredded carrot, and green cabbage. Stir with a spoon to combine. (The batter will be very thick.)

Heat a large nonstick skillet with 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add half of the batter. Spread evenly into a ½ inch thick pancake and lower heat to medium-low. Cook until the bottom is browned, 4 to 6 minutes, then flip and cook for another 3 to 5 minutes. Transfer to a plate and sprinkle with salt. Repeat with the remaining batter.

Return the skillet to medium-high heat with 1 tsp vegetable oil. Once the oil is hot, add the minced ginger and asparagus. Cook, tossing occasionally, until crisp-tender, 2 to 3 minutes. Sprinkle with sesame seeds.

Divide okonomiyaki between large plates and drizzle with vegan mayo and BBQ sauce. Top with as much Sriracha as you’d like. Sprinkle with sliced scallion greens and serve with sesame asparagus.

1 serving = 490 calories

1 pancake = 220 calories

Kimchi Quesadillas with Togarashi Sweet Potato Fries

Ingredients
1 sweet potato
1 tsp. togarashi (or other spice)
1 can black beans
1 tsp. chili powder
1 lemon
¼ cup vegan mayo
1 jalapeño
5.5 oz. vegan cabbage kimchi
2 whole wheat tortillas
vegetable oil
Salt

Directions
Preheat the oven to 425°F. Cut the sweet potato into wedges and place on a baking sheet. Toss with 1 tablespoon of vegetable oil, togarashi, and a pinch of salt. Roast until the sweet potatoes are crisp in places and slightly browned, 20 to 25 minutes.

Drain and rinse the black beans. Heat 1 tsp (2 tsp) olive oil in a small saucepan over medium heat. Add the black beans, chili powder, ¼ teaspoon of salt, and 2 tablespoons of water. Mash the beans with the back of a fork, stir well, and cook until hot, 3 to 4 minutes. Taste, and add salt as necessary. Cover and set aside.

Halve the lemon, juice one half, and divide the other half into wedges. Add the lemon juice, vegan mayo, and a pinch of salt to a small bowl. Mix the lemon aioli.

Thinly slice the jalapeño. Roughly chop the kimchi. Lay the tortillas on a flat surface and add the mashed black beans to one side of each tortilla. Top the beans with the chopped kimchi and sliced jalapeño, fold the tortillas in half, and press to seal.

Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium heat. Add the first kimchi quesadilla and cook until lightly browned, 2 to 3 minutes per side. Repeat with the remaining quesadilla(s).

Cut each quesadilla into thirds and divide between plates. Top the kimchi quesadillas with any remaining sliced jalapeño and serve with togarashi sweet potato fries, lemon wedges, and lemon aioli for dipping.

Smoky Portobello Tacos

Ingredients
Spanish rice
¼ cup cashews
8 oz. portobello mushrooms
1 garlic clove
1 lime
1 radish
1 scallion
1 jalapeño
1 tbsp. liquid smoke
1 tbsp. tamari or soy sauce
4 whole wheat tortillas
2 oz. shredded red cabbage
1 tbsp. vegetable oil
Salt and pepper

Directions
Cook Spanish rice. Preheat the oven to 400°F for the tortillas. Add the cashews and ¼ cup hot tap water to a small bowl. Soak nuts for at least 10 minutes. Thinly slice the portobello mushroom caps. Peel the garlic. Halve and juice the lime(s). Trim the radish(es) and cut into matchsticks. Thinly slice the scallion(s). Deseed and roughly chop the jalapeño(s).

Add the cashews and their soaking water, garlic, lime juice, chopped jalapeño, and a pinch of salt and pepper to a blender. Blend the jalapeño cashew sauce until smooth.

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced portobello mushrooms and let cook, undisturbed, until they begin to brown, 3 to 5 minutes. Add the tamari and just 1 teaspoon of liquid smoke. Toss to coat, and cook for another 2 to 3 minutes.

Wrap the tortillas in tin foil and place in the oven to warm, 3 to 4 minutes. Top the warm tortillas with Spanish rice, smoky portobello mushrooms, sliced radish, sliced scallion, and shredded red cabbage. Drizzle with jalapeño cashew sauce. Serve the smoky portobello tacos with any remaining Spanish rice.

Soba Noodle Bowls with Red Curry Almond Butter Dressing

Ingredients
7 oz. pre-baked tofu
1 lime
2 scallions
2 tbsp. almond butter
1 tbsp. red curry paste
6 oz. soba noodles
2 oz. shredded red cabbage
1 tbsp. smoked nori spice
Salt

Directions
Bring a medium saucepan with 2 quarts water and 1 tbsp. salt to boil. Dice the tofu. Thinly slice the scallions. Halve and juice the lime. In a medium bowl, combine the lime juice, almond butter, red curry paste, and ¼ cup warm water. Whisk red curry almond butter dressing until smooth.

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain and run noodles under cold water to stop the cooking process.

Divide the soba noodles between bowls. Top with diced tofu, sliced scallions, and red cabbage. Drizzle with red curry almond butter dressing and sprinkle with smoked nori spice.

Pozole Rojo

Ingredients
1 white onion
Garlic, peeled
2 oz. cremini mushrooms
6 oz. cooked hominy
1 1/2 c. cooked pinto beans
Pozole base (a mix of ancho chile powder, cumin, dried Mexican oregano, cloves, honey/agave, olive oil, apple cider vinegar)
1 1/2 c. diced tomatoes
1 c. vegetable stock
3 oz. green cabbage
2-3 radishes
Fresh cilantro
1 lime
4 corn tortillas
1 1/2 oz. queso fresco (omit for vegan)

Directions
Peel and coarsely chop the white onion, reserving one-fourth for garnish. Finely chop, press, or grate the garlic. In a medium saucepan over medium heat, warm 2 tablespoons of oil until hot but not smoking. Add the garlic and three-fourths of the onion, season with salt, and cook, stirring occasionally until the onion is softened, 4 to 5 minutes.

Coarsely chop the mushrooms. Rinse the pinto beans and the hominy. When the onion is softened, add the mushrooms, hominy, beans, pozole base, tomatoes, broth and one teaspoon of salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the broth is thickened and the mushrooms are tender, 10 to 12 minutes.

Cut away any core from the cabbage; thinly slice. Trim the ends from the radishes; thinly slice. Separate the cilantro into sprigs. Cut the lime into wedges.

On the stovetop, directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.

Ladle the pozole into individual bowls. Garnish with the cabbage, radishes, cilantro, and reserved onion. Crumble the queso fresco (if using) and serve with the tortillas and lime wedges on the side.

Serves 2.

Crunchy Cashew Quinoa Salad with Ginger Peanut Dressing

Ingredients
3/4 c. uncooked quinoa
1-2 c. shredded red cabbage
1 red bell pepper, diced
1/2 small red onion, diced
1 c. shredded carrots
1/2 c. cilantro, chopped
1/4 c. scallions, diced
1/2 c. cashew halves or peanuts (honey-roasted is good)
1 c. edamame or chickpeas
fresh lime

For the dressing: 
1/4 c. natural, unsweetened peanut butter
2 tsp. ginger, freshly grated (or squeezed from a tube)
3 tbsp. soy sauce
1 tbsp. honey or agave
1 tbsp. red wine vinegar
1 tsp. sesame oil
1 tsp. olive oil
water to thin

Directions
Rinse quinoa with cold water in mesh strainer. In a medium sauce pan, bring 1 1/2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with a fork. Place in a large bowl and set aside to cool for 10 minutes. You should have about 2 cups of quinoa.

Add peanut butter and honey/agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, add a little warm water. Optionally, blend in blender.

Add as much or as little dressing as you'd like to the quinoa. Next fold in pepper, onion, cilantro, and beans. Garnish with cashes and green onions. Serve chilled or at room temp with lime wedges.

Serves 6 as a side.

Hungarian Cabbage Soup

Ingredients
2 tsp. olive oil
1 medium red onion, diced
3 garlic cloves, minced
1 tbsp. caraway seed
1 tbsp. paprika
1-14 oz. can fire roasted diced tomatoes
1 c. tomato puree
3 c. cold water
2 tbsp. apple cider vinegar
4 c. green cabbage, shredded (1/2 medium cabbage)
2 tsp. lemon zest
1-1/2 tbsp. honey
salt & pepper, to taste
Greek yogurt, for serving

Directions
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, caraway seeds, and saute, stirring frequently, until onion is translucent. Stir in the paprika and cook for one minute while stirring continuously. Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a boil, then simmer for 5 minutes.

Add the cabbage and lemon zest. Continue to simmer uncovered for 30 minutes, or until cabbage is tender.

Add the honey and season the soup with salt and pepper. Serve with a dollop of Greek yogurt, if desired.

Serves 4

Chopped Thai Salad with Coconut Curry Dressing

Ingredients

For the dressing: 
1-14.5 oz. can coconut milk
1/4 c. natural peanut butter
2 tsp. Sriracha sauce
2 tbsp. lime juice
1 tbsp. curry powder
1 clove garlic
1 tsp. salt
agave or honey, to taste

For the salad: 
3 c. kale, chopped
2 c. napa cabbage, chopped
1 red bell pepper, chopped
1 mango, chopped
1 c. carrots, shredded or diced
1/2 c. roasted, unsalted peanuts
1/2 c. cilantro, finely chopped

Directions
Place all dressing ingredients into a blender (or similar) and process until smooth. Pour into a saucepan and heat until boiling. Reduce heat and simmer for 10 minutes to thicken dressing. Allow to cool.

Assemble salad components and toss with dressing. Serve immediately.

Serves 2 as entree or 4 as side.

Golabki (Polish Stuffed Cabbage)

Ingredients

1 head cabbage

For the stuffing: 

1 lg. onion, chopped

1 bag Quorn Grounds*

1/4 c. pecans

1/3 c. sun-dried tomatoes

1/3 c. raisins

1 1/2 c. green or brown lentils, cooked

*You could substitute more lentils or a grain like bulgur, quinoa, farro, etc.

For the sauce: 

1-28 oz. can fire-roasted diced tomatoes

1-14.5 oz. tomato sauce

pinch of baking soda

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. red pepper flakes

1/4 tsp. dried parsley (or 1 tbsp. fresh)

1/2 tsp. brown sugar

1/4 c. red wine

Directions

Using a knife on an angle, cut out the core of the cabbage. Place in a large pot of water and cover. Bring to a boil. Reduce heat to medium and boil for 10 to 15 minutes, or until leaves begin to pull away. 

Meanwhile, saute the onions until softened, and then add Quorn Grounds. Saute until heated through and a little browned. Combine the onion mixture, lentils, sun-dried tomatoes, raisins, and pecans in a food processor and pulse until coarsely mixed. Set aside. 

By now, the cabbage leaves should be coming away from the cabbage. Using a set of tongs, gently pull each leaf away from the cabbage. You may need to pull a few away, and then boil some more, and then pull a few more away. Set leaves on paper towels to cool and dry. 

Fill each cabbage leaf with about a 1/3 cup of lentil mixture (more for larger leaves). Scoop the lentil mixture into the leaf near the stem. Fold the base over the mixture, fold the sides over the mixture and continue rolling. Place each stuffed roll into a greased casserole dish, seam side down. 

Preheat oven to 375 degrees. Combine sauce ingredients in a saucepan and cook down for about 20 minutes. Pour tomato sauce over the cabbage rolls and then bake in an oven for 20 to 30 minutes (or until hot inside). 

Serves 4 to 6. 

Old Fashioned Coleslaw

This is a creamy Southern coleslaw PERFECT for serving alongside pulled pork.

Ingredients
2 bags of coleslaw mix
carrots, shredded
2 cups mayonnaise
1/2 to 3/4 cup vinegar, to taste
1/4 sugar
1 tbsp. minced onion
ground pepper, to taste
paprika, for garnish

Directions
Add as much shredded carrot as you like to the cabbage for flavor and color. Combine mayonnaise, cider and sugar. Taste it and add more of each ingredient as necessary. Pour over cabbage and carrots, add ground pepper and mix. Store in refrigerator for several hours before serving, stirring occasionally. The cabbage will reduce down quite a bit. Add paprika for garnish.