Sesame Noodles with Shredded Cabbage

The other night we made Sesame Noodles with Shredded Cabbage for dinner.  I selected this Asian-inspired pasta dish mostly as a vehicle for eating cabbage (cabbage is so good!), and it ended up having a pleasantly light, fresh taste.   I will say that it tasted much better when served immediately compared to when served as leftovers, so you may want to keep that in mind.  

Grain + Vegetables.

Recipe:     
Sesame Noodles with Shredded Cabbage

• 20 ounces spaghetti 
• 1 pound cabbage, shredded
• 2 carrots, sliced thinly
• 6 tablespoons peanut butter
• 1/4 cup sesame oil
• 1/4 cup low-sodium soy sauce
• 1/4 cup white wine
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped cilantro

First, prepare the spaghetti according to package instructions.  Before draining the pasta, place the cabbage and carrots in the (large) colander you will use.

Meanwhile, whisk together the peanut butter, sesame oil, soy sauce, wine, vinegar, sugar and red pepper flakes in a small saucepan while heating over medium-low heat.  Mix until the sauce becomes smooth and then allow to simmer on low, stirring occasionally, until the noodles are ready.

When the spaghetti is ready, drain the noodles over the cabbage and carrots.  This will wilt the cabbage.  Then transfer everything back into the pot, add the sauce and cilantro, and toss to combine. 

Yields 6-8 servings.

Comments:
Taste:            

This dish had a decent, mild flavor: the sauce was light, the peanut flavor was minimal, and the cilantro added a bit of freshness.  While the flavor wasn't terribly exciting, the texture was quite interesting.  Perhaps Simon and Rachel can comment on this later, but the shredded cabbage mixed with the sauce almost reminded me of the texture of tuna salad.  It definitely added some intrigue to the dish.  

Accessibility:          

We happened to have an open bottle of white wine in the refrigerator, making it pretty easy to add in just 1/4 cup.  You could also use vegetable broth or sherry in place of the wine. 

  Ease of Preparation:     

It was a hassle to shred the cabbage using a hand grater, so I would recommend using a food processor with the grater attachment or even buying a bag of cole slaw cabbage instead of a head of cabbage.  But, the rest of the dish is quite easy, and I love being able to take advantage of already-boiling pasta water to wilt the cabbage.

Non-vegan friendliness:           

This dish wasn't very satisfying as a one-pot meal (after all, it has very little protein and left us hungry).  Even if it were served alongside seitan or some other protein, this wouldn't be one of my favorite Dinner is Vegan recipes.       

Moo Shu Vegetable Wraps

The other night we made Moo Shu Vegetable Wraps, a veganized version of the traditional northern Chinese pork-filled dish.  The moo shu filling is sort of like a hearty, warm Asian slaw that's chock full of vegetables.

Just before wrapping.  Don't the snow peas look inviting?

Recipe:     
Moo Shu Vegetable Wraps

• 1 package tortillas or rice paper wrappers
• Hoisin sauce

Moo Shu Sauce

• 1/2 cup water
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar (or lime juice)
• 2 teaspoons cornstarch
• 1 teaspoon honey (or agave syrup)

Vegetable Filling

• 2 tablespoons canola oil
• 1 cup sliced red onion
• 2 tablespoons grated fresh ginger
• 8 ounces mushrooms, shredded or cut into thin strips
• 2 teaspoons minced garlic
• 3 cups shredded cabbage
• 1.5 cups fresh snow peas, sliced lengthwise
• 1.5 cups shredded carrots
• 4 scallions, chopped

First, make the sauce.  Combine all sauce ingredients in a small bowl and whisk together. Set aside.

Next, make the filling.  Heat the canola oil over medium-high heat in a large skillet.  Add the onion and ginger and sauté for four minutes, stirring occasionally.  Add the mushrooms and garlic and cook for five more minutes.  Then add the cabbage, snow peas, carrots, and green onions, and cook for another two minutes.  Finally, rewhisk the sauce and stir it into the filling mixture.  Simmer for about two minutes, or until sauce thickens.

Meanwhile, microwave the tortillas for 30 seconds to warm them.  Top the warm wrappers with hoisin sauce and vegetable filling and serve immediately.

Yields 6 wraps.

Comments:
Taste:          

Rachel and Simon enjoyed these wraps a bit more than I did (though I think my main issue was with the hoisin sauce rather than with the moo shu vegetables).  Simon thought the dish tasted just like moo shu is supposed to taste, but he thought the filling mixture came out out a bit mushy.  The snow peas did add a bit of crunch, which was my favorite part.  I might also add some fresh, raw bean sprouts on top to brighten things up.   

Accessibility:        

We opted to go with tortillas for the wrapper, even though Mexican ≠ Asian, because we had troubling finding rice wrappers.  That said, I thought the tortillas worked well.  The rest of the ingredients should be pretty easy to find--either fresh or frozen.

 Ease of Preparation:          

Thank you, Pierre Verdon, for inventing the food processor.  If you have a food processor, the shredding attachment makes this dish a cinch.  You'll spend more time on shredding without one, but it's still doable!   

Non-vegan friendliness:         

In the future, to avoid mushiness and to add some protein in place of egg or pork, I might add some baked or sautéd tofu strips to the mix. 

Maafe (West African Peanut Stew)

Virginia is famous for its peanuts, but I recently learned that the history of Virginia peanut soup goes far beyond colonial Williamsburg.  Maafe, a traditional West African dish first made by the Mandinka and Bambara people of Mali, was brought to the United States through the slave trade and is the direct ancestor of Virginia peanut soup, according to African American foodways specialist Michael Twitty.  Maafe can be served with rice, couscous, or sweet potatoes, but when we made it the other night, we ate it as a stand-alone stew.  

I promise it tastes better than it looks.

Recipe:     
Maafe

• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 3 onions, diced
• 1 - 28 ounce can crushed tomatoes
• 1 - 6 ounce can tomato paste
• 1.5 cups low sodium vegetable broth
• 1/3 cup smooth peanut butter
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 bay leaves
• 1 acorn squash, peeled and cubed
• 1 - 10 or 14 ounce bag of cole slaw cabbage 

First, heat the oil and garlic in a large soup pot over medium-high heat.  Once the oil is hot, add the onions and cook for five minutes, stirring occasionally.

Then add all remaining ingredients except the cole slaw cabbage.  Stir together and bring to a boil.  Then add the cabbage and cook, stirring frequently, for about 30 minutes, or until the squash is tender and can be easily pierced with a fork.

Serve hot over rice or on its own.  Yields 6 servings.

Comments:
Taste:          

Rachel and I are maafe's new biggest fans.  The sauce is incredibly rich and creamy, and the peanut butter taste is subtle but pleasant.  My favorite part was that the acorn squash almost melts in your mouth.  Rachel compared the flavor of the sauce to chicken makhani.  Simon wasn't as keen on the dish because it lacked something to bite into, but I think serving it over rice or with some bread to dip in would add a bit more heft.

Accessibility:        

None of these ingredients is difficult to find.  You can substitute the bag of cole slaw for half of a head of cabbage, if you prefer. 

 Ease of Preparation:         

The recipe is pretty simple, but peeling the acorn squash was the opposite of simple.  It took forever to peel because of the ridges!  (We also don't have a vegetable peeler, which surely didn't help.)  Next time, I might try out these tips for peeling acorn squash: http://lazyhomesteader.com/2011/10/11/how-to-peel-an-acorn-squash/. 

Non-vegan friendliness:         

This dish has a great flavor and smooth texture, though I think it would be best eaten along with rice, bread, or something else (rather than on its own). 

Tofu Tacos with Cabbage Slaw

Last week we had an unexpected visit from one of Simon's friends from home.  He wasn't too familiar with vegan food, so what did we make?  Tofu, of course!  Everyone loves tofu, right? 

Decked out tofu tacos

Okay, I'll admit that tofu often gets a bad rap as the poster child for gross vegan food.  When cooked well, however, tofu can be a great part of any meal.  I'm still not crazy about tofu "steaks" (slabs) after being vegan for almost 5 years, but that's probably just because I have yet to master them.  So, in the meantime, here's a recipe for some tasty tofu tacos. 

Recipe:   
Tofu Tacos with Cabbage Slaw

• 8 cups shredded cabbage (or pre-shredded cole slaw mix, without the dressing)
• 1 large bunch radishes, thinly sliced
• 1 cup chopped fresh cilantro
• 1 large bunch scallions, sliced
• 2 + 2 tablespoons olive oil, divided
• 2 limes, zested and juiced
• salt and pepper, to taste 
• 2 - 14 ounce packages refrigerated extra-firm tofu, pressed and cut into 3/4" cubes
• 1 packet taco seasoning
• whole wheat tortillas
• your favorite salsa and any other taco toppings you'd like

First, prepare the slaw.  Toss the cabbage/cole slaw mix, radishes, cilantro, scallions, 2 tablespoons olive oil, lime zest, and lime juice in a large bowl.  Season with salt and pepper to taste. 

Next, prepare the tofu.  First, toss together the tofu, taco seasoning, and 2 tablespoon olive oil in a bowl until coated.  Then heat a large non-stick skillet over medium-high heat.  When the pan is hot, add the tofu, ensuring that each cube of tofu touches the bottom of the pan; if your pan is too small, cook the tofu in two batches.  Cook the tofu, turning the pieces after several minutes on each side, until most sides have browned.  Add more olive oil if needed while cooking.

Fill the tortillas with the tofu, slaw, salsa, and any other taco seasonings that strike your fancy.  Serves 6-8 people.

Comments:

Taste:        

These tofu tacos take standard tacos to the next level.  The slaw is filled with fresh ingredients that brighten things up, and the tofu is so much lighter and healthier than ground beef.  Actually, Simon and his friend compared the taste of the tofu to that of eggs, saying it reminded them of a breakfast burrito.

Accessibility:          

All of the produce in this dish is really worth it.  You could make your own taco seasoning mix, if you prefer, but I like the convenience of pre-made mix. 

 Ease of Preparation:    

Tofu tacos probably take about the same amount of time as beef (or any other kind of meat) tacos.  Same taco process, different main ingredient.

Non-vegan friendliness:    

Simon's friend claimed to like the tacos and went back for seconds--always a good sign, given that he had never had tofu before!  That said, Simon, Rachel, and our guest added a bit of light sour cream and shredded cheese to their tacos to make them even more non-vegan friendly

Vegetable Ribollita

Last night we made Vegetable Ribollita for dinner.  What's that, you ask?  I didn't know before making it, either.  According to ever-helpful Wikipedia, ribollita is "a hearty potage made with bread and vegetables."  Wikipedia continues to explain that ribollita--a Tuscan soup dish--dates back to the Middle Ages, when "servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their own dinners."  After reading such an enticing description, how could I not try this out?

Our hearty potage!

Recipe:   
Vegetable Ribollita

• 1/4 cup olive oil 
• 3 cloves garlic, minced
• 2.5 cups diced onion
• 3/4 cup sliced celery 
• 1 medium zucchini, diced
• 3/4 diced carrot 
• 1 teaspoon dried rosemary
• salt, to taste
• pepper, to taste
• 1 medium head of cabbage, coarsely chopped 
• 1 - 15 ounce can diced tomatoes
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon marjoram
• 1 - 15 ounce can cannellini beans, drained and rinsed
• 8 cups low-sodium vegetable broth 
• 2 cups water (or two more cups vegetable broth)
• 4 cups cubed sourdough bread (about 1/2 loaf)
• 3 cups baby spinach leaves

First, heat the olive oil and garlic in a large soup pot over medium heat.  Add the onions, celery, zucchini, carrots, and rosemary, and season with salt and pepper.  Cook until the vegetables become soft and begin to brown, or about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram, and season again with salt and pepper. Cook until cabbage is just tender, or another 10 minutes. Then stir in the beans, vegetable broth, and water.  Bring the soup to a boil, lower the heat, and simmer for about 20 minutes. Next, stir in the bread and spinach, increase increase the heat to medium, and cook until the soup thickens, about 10 minutes more. Finally, taste the soup and season with salt and pepper one last time before serving.

Comments:

Taste:        or     

Wikipedia's description is dead-on when it calls this soup "hearty."  The flavor is simple and subtle without being bland, and each bite highlights a different soup component.  I also really like the fact that this soup has something different going on in it: bread cubes.  However, Simon wasn't as pro-ribollita as Rachel and I were.  He felt that the bread was unpleasantly soggy and he didn't like that the texture was somewhere between a soup and a stew.   

Accessibility:        

There are a lot of fresh ingredients involved in this soup, but they are all very easy to find in any grocery store.  The great thing about this recipe is that it's not critical that your bread be incredibly fresh.  If your bread is a little old, just toast it before using. 

 Ease of Preparation:    

These vegetables require a fair amount of chopping to prepare.  As always, it will make your life much easier if you chop everything before starting the recipe. 

Non-Vegan friendliness:    

This is a really filling soup and I would feel comfortable serving again as a one-pot meal.  The dish doesn't present much of a wow-factor, but it's a solid dinner.  We also dipped some leftover bread in the soup, and Simon and Rachel melted cheese onto their bread in the toaster oven before dunking. 

Gumbo Z'Herbes

Cajun Week Part 2: Gumbo Z'Herbes!  As I mentioned before, this version of gumbo is surprisingly meat-free.  The dish below looks a lot like the gumbo I had last week in New Orleans, though due to a salt-related mishap, it was much saltier. 

Gumbo Z'Herbes, soon to be topped with rice.

I'll post the recipe below with a more palatable amount of salt.  Give it a try!

Recipe:  
Gumbo Z'Herbes

• 2 quarts water
• 1/2 cup olive oil
• 1/2 cup flour
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 1/2 cup minced shallots
• 2 tablespoons minced garlic
• 3 bay leaves
• 3/4 teaspoon thyme
• 1.5 teaspoons black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon salt
• 1/2 pound mushrooms, chopped
• 10 ounces frozen collard greens (or a bunch of fresh greens)
  
• 1 small head of cabbage, cut into 1 inch pieces
• 5 ounces frozen turnip greens (or a small bunch of fresh greens)
  
• 6 scallions, diced
• 1/8 cup chopped parsley 
• 1 tablespoon soy sauce
• 2 - 15 ounce cans red kidney beans
• Brown rice, prepared according to package instructions.

First, bring the water to a boil in a large soup pot.  (While waiting for the water to boil, continue with the recipe in the next paragraph.  Once the water boils, continue with the third paragraph.)     

Meanwhile, prepare the roux.  Heat the olive oil in a separate large, heavy-bottomed pot over medium-high heat.  Then add the flour and stir constantly until a peanut butter colored roux is attained.  Immediately add the onion, bell pepper, and celery and sauté until the vegetables become tender.  Add the shallots, garlic, herbs, spices, and salt and continue to cook for five minutes, stirring occasionally.  Next, add the mushrooms to the roux mixture and cook for two more minutes.

Once the water in the soup pot is boiling, add the collards and cabbage and boil until tender.  Then stir in the turnip greens and scallions and bring the soup mixture back to a boil.   

Stir the roux mixture into the soup mixture.  Once combined, add the parsley, soy sauce and kidney beans and simmer for at least 10 minutes.  Top with brown rice and serve hot. 

Yields 8 servings.

Comments:

Taste:       

Mistaken saltiness aside, this dish had a great, deep flavor.  That's probably partly due to the addition of mushrooms (something I don't cook with very much, to Rachel's chagrin) and the roux base.  I also love that the gumbo is packed with a variety of dark leafy greens, cabbage, and other vegetables.   

Accessibility:      

There are a lot of ingredients in this version of Gumbo Z'Herbes, but they're all easy to find at the grocery store.  If you can't find some of the dark leafy greens (turnip greens, collard greens), I'm sure you could swap in some other dark leafy greens (mustard greens, etc.) in their place.      

 Ease of Preparation:    

Apparently Cajun cooking isn't the easiest.  Like the Seitan Jumbalaya I made earlier in the week, this dish has a number of steps and takes a while to make. Plus, it requires a pretty high level of attention during some more complex steps, such as roux-making.  But, don't be discouraged: I'm pretty sure this was my first time making a real roux and it was straightforward enough. 

Non-vegan friendliness:    

While we did have this as the main dish at dinner, I could see some non-vegans being unsatisfied with such a light main course.  This dish is less filling than some of the soups I've made previously, so it might work better as an appetizer. 

Asian Cabbage Slaw

Here's the recipe for the Asian Slaw we had at dinner last night.

Asian Slaw

Recipe:
Asian Slaw

• 1 large cabbage, shredded
• 6 scallions, chopped
• 2 carrots, chopped finely
• 1 cup slivered almonds, toasted
• 1/4 cup sesame seeds, toasted
• 3 tablespoons sesame or canola oil
• 3 tablespoons rice vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon grated ginger

Combine all of the ingredients in a large bowl and stir well. 

(Yields more slaw than you'd think!)


Comments:

Taste:  

I love this slaw, even though I was never a big consumer of mayo-based cole slaw.  It's crunchy, tangy, and delicious. Unfortunately we didn't have all of the ingredients listed above for the slaw last night (due to my own lack of organization), but it was still a good side dish.

Accessibility:  

While the vegetables are all quite accessible, the sesame oil is both expensive and difficult to find.  We used canola oil because of this.  However, I don't think the slaw's taste suffers too much without the sesame oil. 

Ease of Preparation: 

The ingredients in this recipe require a fair amount of preparation, between the chopping and toasting; but, once the ingredients are ready, you just toss them into a bowl.  Easy.    

Non-vegan friendliness: 

I imagine this recipe is the same as a non-vegan version would be: it's an Asian-inspired cabbage slaw, so mayonnaise would never play a part.