Category Archives: Recipes

Cashew Salad with Tamarind Dressing

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  • 8 Chinese cabbage leaves
  • 1 large carrot
  • 1 cucumber
  • 6 scallions
  • 8 slices dried mango
  • ½ cup cashews, toasted and coarsely crushed

For the dressing:

  • 1 ½ Tbsp. tamarind paste
  • ½ tsp. coarsely crushed toasted Szechuan peppercorns
  • 2 tsp. sesame oil
  • 1 garlic clove, finely chopped
  • ½ tsp. brown sugar
  • 2 Tbsp. Thai basil or cilantro, chopped
  • Salt to taste

Put tamarind paste, Szechuan pepper, sesame oil, garlic, sugar and chopped herb into a screw-top jar and shake well. Set aside. Stack the Chinese cabbage leaves on top of one another and slice thinly. Julienne or grate the carrot into long thin sticks about 2” long. Seed and slice the cucumbers into long thin 2” sticks. Divide the shredded leaves onto four plates, top with the strips of carrot and cucumber. Top with chopped scallions and dried mango. Drizzle the dressing over the salads and sprinkle cashews on top. Serve immediately. Serves 4. From Easy Vegan from Ryland Peters and Small.

Carrots and Rutabagas with Lemon and Honey

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  • 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
  • 1 pound carrots, peeled, cut into matchstick-size strips
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup fresh lemon juice
  • 3 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1/2 cup chopped fresh chives

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.  Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

From Bon Apetite November 2001.

Carrot Salad

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  • 2 cups grated carrot
  • 3 Tablespoons lemon juice
  • 1 grated apple
  • ¼ cup coconut
  • ½ cup orange juice
  • 1/8 teaspoon ginger

Mix grated carrot and apple.  Add orange juice, lemon juice, coconut and ginger.  Mix well.  Serve chilled.

Serves 4.

From The New Laurel’s Kitchen.

Carri’s Salad Dressing

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  • 1/4 c each brown sesame seeds and sunflower seeds. Soaked for 4-6 hours
  • 1/2 c olive oil
  • juice of 2 lemons
  • 1/4 c apple cider vinegar
  • 1 1/2 T white miso
  • 2 cloves garlic
  • 4 slices ginger
  • 1 tsp chili powder
  • 2 T tamari
  • 1/4 tsp salt
  • 1/4 c water

Blend all ingredients together in a blender.

Carote Insalata

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  • 2 lbs carrots
  • coarse grain salt
  • 1 med lemon
  • 15 sprigs Italian Parsley
  • 2 cloves garlic
  • 2 Tbs. capers
  • ½ cup olive oil
  • salt & pepper to taste

Boil carrots, skin on, for 10 minutes.  Remove skins by rubbing under cold water.  Cut into ¼ inch disks.  Cut lemons into quarters then slice as thinly as possible.  Chop parsley and garlic.  Mix all ingredients in a glass bowl & season to taste.  Serve at room temperature.

Caldo Verde

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  • 2 Tbs. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 6 oz. chorizo sliced ¼ in thick
  • 2 qts water
  • 1 Lb yellow potatoes in 1 inch chunks
  • salt & pepper
  • 1 Lb. kale leaves shredded

Heat the olive oil in a large caserole.  Add garlic, onion and half of the chorizo and cook over low heat until the onion softens (@ 8 minutes).  Add the water, potatoes and a large pinch each of salt and pepper and bring to a boil.  Simmer over low heat until potatoes are tender (15 minutes).  Process the soup to coarse puree and bring to a boil.  Add the kale and simmer until leaves are wilted (3 minutes).  Stir in the remaining chorizo and simmer for 5 minutes.  Season with salt and pepper and a drizzle of olive oil.

From Food & Wine, March 2002.

Cabbage Salad with Apple and Celeriac

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  • 1 small green cabbage
  • 1 bunch watercress
  • 1/2 small celeriac
  • 1 Granny Smith apple
  • 1 shallot
  • 1 Tbs. sherry vinegar
  • Salt and pepper
  • 2 Tbs. hazelnut or walnut oil
  • 1 Tbs. olive oil
  • Chives and chervil for garnish

Prepare a vinaigrette:  peel and dice the shallot and combine with the sherry vinegar, salt and pepper, and the two oils in a large salad bowl.  Cut cabbage in half, remove core and slice thinly.  Wash and dry watercress, removing larger stems.  Peel celeriac, cut into thin slices, and then into julienne.  Peel and core the apple and cut into small dice.  Add the cabbage, watercress, celeriac, and apple to the vinaigrette and toss thoroughly.  Serve with chopped chives and chervil on top.

Cabbage Foogath

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  • 2 Tbs. Vegetable oil
  • 1 small onion, finely chopped
  • ¼ tsp. turmeric
  • 3 c. cabbage, shredded
  • ¼ c. fresh coconut, shredded
  • ¼ tsp. mustard seed
  • ½ tsp. cumin
  • ½ tsp. salt
  • ½ cup water
  • pinch of chili powder

Fry onion and mustard seeds in the oil until seeds crackle.  Add cumin and turmeric and mix well.  Add salt and cabbage.  Sprinkle on water and cook until cabbage is tender, stirring frequently.  Add coconut and chili powder before serving.  May be served hot or cold.

Cabbage Cakes

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  • 3 cups loosely packed thinly shredded cabbage
  • 1 large egg, lightly beaten
  • 1 Tbsp. milk
  • 2 Tbsp. sour cream, lowfat or nonfat if you’d like
  • 2 Tbsp. all purpose or whole wheat flour
  • 1/4 cup minced onions
  • Salt and pepper to taste

Steam cabbage on stovetop or in microwave until bright green. Drain well in a colander.  In a mixing bowl beat together egg, milk, sour cream, and flour. Stir in cabbage, onions, salt and pepper.  Heat a lightly greased griddle over medium heat.  When hot, stir the batter and drop three tablespoons for each cake onto griddle.  Cook until cake has browned underneath, about five minutes.  Turn to brown the other side, 3-4 minutes more. Transfer to a warm plate and serve right away.

Adapted from Almost Vegetarian by Diana Shaw.

Cabbage Beef Casserole

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  • 1 lb. lean ground beef
  • ½ c. chopped onion
  • ½ c. uncooked brown rice
  • 1 c. tomato sauce
  • 1 ½ tsp. beef bouillon
  • 1 tbsp. Worcestershire
  • 1 tsp. sugar
  • ½ tsp. dried dill
  • ¾ c. water
  • 4 ½ c. coarsely chopped cabbage
  • 6 oz. shredded cheese (Swiss or Colby)

Brown meat and onion and season to taste. Put cabbage in greased 9×13 pan. Sprinkle rice over cabbage. Sprinkle meat and onion over cabbage. Mix tomato sauce, bouillon, Worcestershire, sugar, dill, and water. Pour over cabbage mixture. Bake, covered, at 350 for 1 ½ hours. Remove from oven and sprinkle cheese over top. Let sit until cheese is melted.