Posts Tagged ‘Cabbage’

This recipe comes to us from one of my favorite blogs, Use Real Butter. Not only is she a fabulous cook but an amazing photographer too. (And she has a super sweet black Lab who often cameos, how could I not be smitten?) The first time I made this, like with most new recipes, I make it the way it is written. But hubby wasn’t too keen on it. I think it was the tahini flavor that got him. So the next few times I’ve made it with almond butter instead, which for us paired better with the maple, orange and sliced almonds. I also prefer a less oily dressing usually, so I reduced the oil.

I’ve also made this for a GF Gals night and one of our local support group potlucks. It has gone over well at both occasions.

Crunchy Kale Salad | Beyond Rice and Tofu

Crunchy Kale Salad

Adapted from Use Real Butter

4 cups kale, stems removed, torn
2 cups red cabbage, thinly sliced
2 cups green cabbage, thinly sliced
1 Granny Smith apple, sliced or chopped
1/2 cup sliced almonds
1/2 cup dried cranberries, chopped if large


1/2 cup orange juice
1 Tbsp maple syrup
3 Tbsp almond butter
pinch of salt, if desired
3 Tbsp olive oil

Whisk together the orange juice, maple syrup, almond butter, and salt in a medium bowl until blended. Slowly add the olive oil while constantly whisking.

In a large bowl, combine the salad ingredients. Pour the dressing over the salad and toss to coat.


It’s best if the dressing is stirred in an hour or two before serving so that it has a chance to soften the raw kale leaves, especially if the recipients aren’t as big on raw kale as we are.  Or, if you love raw kale salads, you can make it and serve it right up.


Read Full Post »

**Don’t forget about the KIND giveaway. Entries will be open until tomorrow, Tuesday, January 29th at midnight mountain time.**

With my school and volunteer activity schedule these days, I have had to revise my typical meal planning/grocery shopping routine. I am not home from class until later in the evening on two nights and one evening I volunteer and so I am not home until quite late. But my husband is usually home on these evenings, and I like to make sure he is eating well even if I can’t be home (otherwise he’d be – happily – eating frozen pizza every night!). So, I have been utilizing some of my favorite kitchen tools, my slow cooker and pressure cooker, to make things a bit easier. On Sundays or Mondays, I have been cooking up two meals, at least one meal in the slow cooker, sometimes I even get both cookers out and fire them both up. These meals I just then put in the frig for later in the week. The same goes for the pressure cooker (PC).

This morning I have one slow cooker going and I have cooked some dry black beans in the PC for one meal this week (tacos below) and in a bit I am going to cook up another meal in the PC for later this week.

This week’s theme for the Gluten Free Menu Swap is cabbage and it is being hosted by Angela’s Kitchen. If you need help meal planning be sure to hop over there and check out what everyone else has on their menu plan this week for some inspiration. I wasn’t even paying attention to the theme for the week, but I have been on a cabbage kick lately myself (love me some spicy slaw!) and this week I have two meals with cabbage as a key ingredient.


Our plan for the week:

Perfect Hominy White Bean Chili from Fresh from the Vegetarian Slow Cooker and possibly this Raw Kale with Lime-Sriracha Vinaigrette Salad – the chili is in the slow cooker as I type and will be put in the frig for later in the week.

Dilled Cabbage Soup with Rice and possibly veggie burgers on the side – this is  my pressure cooker recipe this week. The recipe comes from Lorna Sass’s Great Vegetarian Cooking Under Pressure. Also going into the frig for later in the week.

Cauliflower Crust Pizza and Salad – we are loving cauliflower crust pizza!!!

Buffalo “Wing” Chickpea Salad – my version is coming soon, inspired by this recipe.

Black Bean, Sweet Potato and Kale Tacos with Spicy Slaw – a recipe in the works for the tacos.

Homemade Black Bean Tamales – from the freezer, if needed.

What’s on your meal plan for the week?

Read Full Post »

As I mentioned in my Meal Plan post this week, we had two new recipes to try, both from a recent issue of Sunset magazine.

The other night we made the Indian Saag with basmati rice. My non-celiac husband also had some naan (Indian flat bread) with his. I really enjoyed it. My husband on the other hand, wasn’t too thrilled with it, mainly because it is almost entirely spinach! He and spinach don’t get along so well, perhaps too much fiber? Or is that too much information? (I may get in trouble for this review!) But, when pressed he said it was good. But I am not sure it got the ‘make it again’ vote from him.

Indian Saag

Adapted from Sunset magazine

1  medium onion, chopped *see notes below
2  tablespoons  olive oil
6  garlic cloves, chopped
2  teaspoons  minced fresh ginger
1/2  teaspoon  ground coriander
1/2  teaspoon  turmeric
1/2  teaspoon  cayenne
1/2  teaspoon  garam masala
1/8  teaspoon  ground cardamom
2  pounds  spinach leaves, chopped *
1  cup  plain low-fat Greek yogurt *
1  teaspoon  kosher salt *

In a large pot, cook the onion in the oil until soft, about 10 minutes. Add the garlic and cook 1 minute, being careful not to burn it.  Add the ginger and spices and cook about 1 minute. (It may be helpful to have all these measured out into one little bowl and just dump in all at once.) Add about 1/4 of the spinach to the pot and stir it in, allowing it to mostly wilt and then add more spinach in batches until all of it is in the pot and wilted. Remove from heat and stir in the yogurt and salt. Serve over rice.

*I used two medium onions, we like onions!
*I had only bought two bags of spinach = 24oz, so not quite as much as the recipe calls for.
*I used non-fat plain yogurt as I save my Greek yogurt for breakfast.
*I used sea salt.

The turmeric turned it nice shade of yellow, which I wasn’t really expecting. I don’t recall restaurant Saag looking so yellow, but I think it may have been a combination of a couple of things I changed while cooking. Like I said above, I had less spinach than called for. I also did not measure out the yogurt exactly, so there might have been more and this made it more soupy. It was also regular plain non-fat yogurt and not the thicker Greek yogurt. But all in all, it was a great dish and the rice soaked up the extra yumminess of the sauce well.

Next time I think I will try it with Greek yogurt or reduce the amount of yogurt to reduce the sauce (or just measure it). I will probably also use more onions as I love onions cooked in Indian spices.

And now for the slaw.

Asian Peanut Slaw with Tofu

Adapted from Sunset magazine

1/4  cup  canola oil
1/4  cup  fresh lime juice
2  tablespoons  soy sauce (make sure it is gluten free)
2  tablespoons  sugar
1  teaspoon crushed red chile flakes
1 pound of extra firm tofu, cut into 8 slices
2  cups  thinly shredded napa cabbage *
2  cups  thinly shredded red cabbage
1/2  cup  chopped fresh cilantro
1/2  cup  thinly sliced red bell pepper
1/4  cup  sliced green onions
1/2  cup  roasted unsalted peanuts
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

In a measuring cup, mix up the oil, lime juice, soy sauce, sugar and chile flakes. Slice the tofu into 8 slices and place slices on a clean tea towel, wrap the tea towel over top the tofu and place a heavy pot or cutting board on top for about 10 minutes to absorb some of the water.

Preheat broiler. In a large baking/casserole dish, place the tofu slices flat and spoon over about half of the oil and lime mixture. Allow it to sit for a few minutes. Maybe flip it over once.

Meanwhile, chop up the vegetables and throw them into the bowl. Mix them up and then toss with the remaining dressing. Add salt and pepper to taste.

Place pan of tofu on about the middle rack of the oven, under the broiler. Don’t place it too close or the oil could get too hot in the pan and catch fire (eek!). Broil for about 6-8 minutes, flip the slices and put it back in for another 6-8 minutes. Let cool slightly.

Serve the slaw topped with peanuts and a couple slices of tofu on the side.

*Also known as savoy or Chinese cabbage.

I actually made more than the recipe called for as I was just chopping up vegetables until I thought it was enough for us to eat and have some leftovers. Plus, I had so much cabbage, I figured I should use up as much as possible before it sits in the fridge and gets bleh because then it will just go to the chickens. And that is okay, as they love cabbage. But it was intended for human consumption first. No worries, they get plenty of scraps. So I also made more dressing since I had more vegetables but I made too much and poured it all on. I should have poured on a bit first to see if it was the right amount but I didn’t. Hopefully I learned a lesson there. Only time will tell.

We both really enjoyed this. It is very similar to another slaw recipe I make but with a slightly different dressing. Sorry I didn’t take a photo, I need to get into the habit of keeping my camera in the kitchen with me. Let me know if you try it! You can also go back to the original recipe and make it with pork if you aren’t a tofu fan. But try the tofu, it is really quite tasty because it just soaks up whatever sauce or marinade you put on it. Just be sure to buy the extra firm tofu and squeeze some water out first.


Read Full Post »