Cabbage Noodle Soup

Another easy comfort food.

Saute carrots, celery, cabbage, and garlic in some olive oil. Then bring to a boil 6 cups of veggie or faux chicken stock (or a combo). Season with parsley and herbs. Cook until vegetables are soft. Serve over gluten free nooodles and some Siracha.

Sweet Potato Vermicelli:

Spicy Ginger Vegetable Stew and Papusas

When worlds collide, sometimes you get a meal like this: Ethiopian-inspired vegetable stew and Viva Vegan’s papusas. Who cares if they go together, they taste good.

Stew:
1/2 cabbage, chopped into wedges
6 small potatoes, chopped
3 carrots, chopped
1/2 pound green beans, cut into bite-sized pieces
3 TBL ginger, sliced
1 onion, chopped
2 garlic cloves
2 jalapenos
1 tsp cumin
1 tsp coriander
1 tsp hot paprika
1 tsp turmeric
1 tsp nutmeg
3 cardamom pods (remember to remove these before eating)
2 cups veggie bullion
salt to taste
oil

Blend together, onions, jalapenos, garlic, and ginger. Heat oil in a large pot and cook onion mixture 2-3 minutes. Add spices and cook until garlic is fragrant. Add vegetables and bullion and bring to a boil. Cover, reduce heat to medium, and cook about 20 minutes, or until potatoes are tender. Uncover and simmer 15 minutes or until liquid has reduced. Remove cardamom pods!

These papusas are great, buy Terri’s book. We were lazy and just made a filling from Trader Joe’s refried black beans and Daiya, but next time we’ll go all out.

Peanut sauce with vegetables and pickled cabbage

For the sauce: blend together 1/2 cup peanut butter, 1/4 cup warm water, 1 garlic clove, 2 TBL reduced-sodium tamari or soy sauce, 1 TBL rice vinegar, 1/4 tsp cayenne, 1.5 TBL fresh ginger.

Saute or lightly steam 1 large head of broccoli (save the stems), 1 red pepper chopped, 1 cup sliced mushrooms, 1 diced shallot, 1 cup edamame.

In the food processor: pulse together the broccoli stems and 2-3 carrots until you get a rice-like texture.

In a large bowl: mix together vegetables, sauce and 2 cups of the broccoli-carrot mixture.

Serve over pickled cabbage and top with extra broccoli-carrots.

Vegan tempeh reuben pitas

You can’t see all the goodies inside, so let me explain the mechanics of this sandwich. Slice open your pitas and add a generous dose of German or dijon mustard. Then fill with some pickled cabbage (or sauerkraut if you planned ahead) and homemade vegan thousand island dressing (ketchup, chohula hot sauce, vegan mayo, dill pickle, soy sauce, minced onions, lemon juice, black pepper). Add a layer of sauteed onions and mushrooms (do not add salt), and finally a layer of soy marinated tempeh (sauteed with some balsamic vinegar until it’s a good chewy texture). Bake sandwiches in a 400 degree oven about 10 minutes.

Sesame coleslaw

We adapted this quick and easy recipe from Kalyn’s Kitchen.

4 cups green cabbage, sliced in strips (about 1/2 large head of cabbage)
2 TBL black sesame seeds, toasted
1 cup sliced radishes

Dressing:
4 TBL rice vinegar
1 TBL sesame oil
1 tsp Siracha
1 tsp black pepper
1/4 tsp salt

Toast the sesame seeds in a dry pan. Slice up cabbage and radishes. Toss all ingredients together. Refrigerate for a few hours.

Spiced red lentils with cabbage and spinach AND potato-cado salad

For the cabbage and spinach: Heat Earth Balance in a dutch oven and add 1/2 tsp mustard seeds, allow the seeds to pop. Then add 1 diced onion with 2 garlic cloves and saute 1-2 minutes. Add ginger, cumin, and turmeric. Add 2 cups cabbage and 2 cups spinach. Cover and cook on medium-low for 1 hour until soft. Do not add water.

For the lentils: Saute 1 diced onion with 3-4 garlic cloves and 1 inch of chopped fresh ginger. Add 1 TBL paprika, 1 TBL cayenne, and 1/2 tsp turmeric. Add 2 cups red lentils, 6 cups water, and 1 faux chicken bullion. Bring to a boil, the cook covered on medium until lentils are soft. Uncover slightly and allow lentils to thicken about 30 minutes. Add salt to taste.

Serve with potato-cado salad.

This picture sucks, which is the main reason I didn’t give this dish its own post. Sorry about that.

Chop 4 yukon gold potatoes and boil 10-15 minutes until tender. Drain and rinse in cold water.

While the potatoes cook, chop 4 TBL fresh cilantro, 1/2 cup white onion, and 1 ripe avocado. Pour 2 TBL lemon juice and 2 TBL white vinegar into a small bowl and season generously with salt and pepper. Add onion and cilantro and mix well.

When the potatoes are done, mix them together with the avocado and salad dressing. Refrigerate at least 4 hours.

Vegan moo shu vegetables and chickpea scallion pancakes

Edit 3/8/2012: Did you know this is the most popular post on the entire blog? Leave a comment and tell us why you like it! And check out our moo shu rolls and fried rice. Happy cooking!

We didn’t get enough of the chickpea crepes last night, thus we schemed to make chickpea SCALLION crepes today. What goes with scallion pancakes? No necessarily moo shu, but in our case yes, definitely moo shu. This recipe is much lighter in oil and sugar than what you may have eaten in restaurants before. Also, no eggs, which is great for vegans and people who just don’t like eggs. Voila.

For the moo shu:

We used this tasty recipe from Eating Well, but we added enough other items that I’ll repost it here (with our changes). This also includes a link to a very tasty homemade hoisin sauce. It takes five minutes to make, and it’s worlds better than the store bought sugary stuff.

2 teaspoons toasted sesame oil, divided
2 teaspoons minced fresh ginger
5 cloves garlic, minced
2 cups mushrooms,quartered
2 cups finely chopped cabbage
2 cups broccoli
2 carrots, sliced into matchsticks
2 cups mung bean sprouts
1/2 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
5 tablespoons homemade hoisin sauce

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms cook 2-3 minutes until mushrooms release their juices and are slightly seared. Set mushrooms aside.

Heat remaining oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the hoisin sauce and mushrooms; cook, uncovered, stirring, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.

For the scallion pancakes:

Mix together 1 cup of chickpea flour with 1.25 cups water until the batter is smooth. This will probably require you to use your hands to get out the lumps. Stef valiantly does this!

Then add 5 finely diced scallions, 1/4 tsp salt, 1.5 tsp cayenne, 1.5 tsp red pepper flakes, mix well.

Heat 1/2 tsp sesame oil in a small frying pan until the oil streams quickly. Whisk the batter, then pour 1/4 cup of the batter into the pan so that it covers the bottom completely. Allow to cook about 1.5 minutes, or until the top has stopped bubbling. Flip over and cook another 1.5-2 minutes, or until done.

Add a little sesame oil before each new pancake, and give the batter a quick stir before measuring out the next batch.

Vegan eight-layer dip

It’s better than seven.

From bottom to top: cabbage, chard, shallots, tahini dressing**, jalapenos, refried black beans, avocado, tomatoes.

**To make the dressing, mix together 2 TBL tahini with 1/2 TBL water until it forms a smooth, thick paste. Add the juice of one lime, 2 TBL cilantro, 1/2 tsp garlic powder, and 1 TBL white vinegar. Add salt and pepper to taste. Add more vinegar if you need more zing.

Vegan cabbage “lasagna”

This is the lazy person’s cabbage roll, or gluten-free lasanga. Stuffed with mushrooms and hummus, the cabbage provides a nice clean flavor and a sturdy infrastructure.

1 small cabbage, leaves pulled apart

1 can chickpeas, drain most of the liquid

1 jar pasta sauce (we had leftover sitting in the fridge, so it was nice to use that up)

1 lb mushrooms

1 green onion

3 garlic cloves

1 faux beef bouillon

3 TBL nutritional yeast

Paprika, cayenne, oregano to taste

Preheat oven to 375. Blend chickpeas with small amount of liquid, paprika, cayenne. Blend mushrooms with 1/4 cup water, bouillon, green onion, and garlic. In a 9 x 13 pan layer in this order:

1. pasta sauce, 1 TBL nutritional yeast, oregano

2. 1/3 of the cabbage leaves

3. Mushrooms sauce

4. pasta sauce, nutritional yeast, oregano

5. 1/3 cabbage

6. hummus

7. remaining cabbage

8. top with remaining sauce, nutritional yeast, and oregano

Add a little water to the pan if needed and bake covered with foil for 1 hour.