Yamitsuki Cabbage Salad

Recipe from Nena Creates Facebook Reels
Husband-Tested in Alice’s Kitchen
Makes 4 servings

Well, this is just scrumptious and so easy to make.  It’s a nice change from the usual cabbage recipes we use in our neck of the woods.  We thought this was good enough for company.

Ingredients
1/2 head medium cabbage 
1/2 tsp kosher salt
1/2 tsp Easy Vegetable Bouillon Powder 
2 tbsp roasted white sesame seeds
2 tbsp roasted sesame oil
1-2 cloves garlic, finely minced or grated
Optional: garnish with additional sesame seeds

Instructions
Cut cabbage in half, remove core and discard. Cut cabbage into 1” cubes and thoroughly wash and dry (I used a salad spinner.)
In a mortar and pestle or spice grinder, grind the toasted sesame seeds. Leave some seeds ungrounded for variety of texture, if you wish.
Crush garlic using either a garlic press or finely mincing or grating (all based on preference or what you have available). Add garlic to small bowl with sesame oil.
Add cabbage to a large container with a lid. Add salt and chicken OR mushroom bouillon and hand massage into cabbage OR close lid and shake aggressively to evenly distribute the seasonings.
Add garlic and sesame oil. Top with sesame seeds. close lid and shake aggressively to evenly distribute the added seasonings.
Serve immediately and enjoy! Transfer any leftovers into an airtight container and store in fridge for up to 2 days.

Miso Orange Rice w/Tofu

Recipe from Julia Maiten
Husband-Tested in Alice’s Kitchen
Makes 2 generous servings 

I enjoy watching and learning from Julia Maiten’s fabulous YouTube channel.  This recipe came from an episode that she filmed while she was feeling under the weather.  The theme was nourish bowls. (This goes to show you that this recipe is super easy to make and nourishing since she prepared it while not feeling her best.) While watching this particular episode, I realized I had all the ingredients to make this quick dish.  I followed the recipe to the letter with two exceptions.  The original recipe called for two blocks of tofu.  I just used one block and it was plenty for two generous servings. I didn’t use leftover rice, but she did say that any grain would work in the recipe.  I had some leftover farro in the fridge and it worked perfectly fine. We thought this nourish bowl was quite yummy.  I think it will make a delicious addition to my lunchbox food prep rotation.

Miso Orange Sauce: 
1 teaspoon miso paste
Zest and juice from 1 large orange 
1 Tablespoon soy sauce
1 small clove of garlic, finely minced 
1 cm fresh ginger, grated or 1 heaping teaspoon minced ginger from a jar
1 Tablespoon toasted sesame oil

Salad:
1 block extra firm or super firm tofu, pressed
1¼ cabbage, thinly shredded
½ cucumber, cut on a bias
2 scallions, thinly sliced
Small handful of parsley, roughly chopped
About 2 cups cooked basmati rice or cooked farro or cooked quinoa (leftovers work well here)
Kosher salt, to taste 
Freshly ground pepper, to taste

Instructions:
Preheat the oven to 425F. Start by making the sauce. Mix together all of the ingredients in a small bowl or jar. 
Cube or tear the tofu and add to a baking dish along with about 1/3 of the sauce. Mix to combine, then bake at 425F for 20 minutes. 
In the meantime, prepare the vegetables: shred the cabbage and cut the cucumber, scallions and parsley. 
Once the tofu is crispy and golden brown, put the salad together in a large bowl: cabbage, cucumber, scallions, parsley, basmati rice, tofu and the remaining dressing.
Season to taste and enjoy.

Healthy Mediterranean Chickpea Salad

Recipe from Beauty Bites 
Husband-Tested in Alice’s Kitchen
Serves 3

I thought this salad was just scrumptious.  It’s pretty, colorful, full of good-for-you ingredients and would make a lovely dish for company.  You can prepare all the ingredients in advance and then toss the salad just before serving it up.  The recipe calls for raw beets.  If you’re not a beet fan, I will say that the other ingredients mask the earthy beet taste, so keep an open mind.  In the winter, when it’s acceptable to turn on the oven, go ahead and roast up the beets and add them to the salad instead of the raw beets.  (I cubed half a very large beet for the salad and then shredded the other half for sandwiches later.)

Ingredients
1 garlic clove, minced
½ lemon, juiced (I used the juice from one small lemon.)
1 Tablespoon olive oil
1 Tablespoon basil leaves, chopped (I used 1 Tablespoon pesto.)
2 scallions, sliced
1½ cups chickpeas, canned, rinsed and drained
1 cup cabbage, chopped, red/purple or green
1 cup arugula or power greens
1/3 cup olives, pitted and chopped
½ cup raw beets, peeled and diced (I’m sure you can substitute roasted beets if you prefer.)
2 Tablespoon feta cheese, crumbled (I used vegan feta cheese.)
Kosher salt and freshly ground pepper, to taste (Optional…the feta and the olives will be salty.)
1 Tablespoon walnuts, roughly chopped 
1 avocado, peeled and chopped

Instructions
In a large salad bowl, whisk the garlic, lemon juice, olive oil and basil (or pesto).  Add the cabbage to the dressing and massage a bit until the cabbage softens up.  Add the rest of the ingredients except the avocado.  Toss well to coat.  Add the avocado and gently toss the salad. 

 
Nutrition Information: (1 of 3 servings) calories: 362; total fat: 21grams (saturated fat 4 grams); cholesterol 6 mg; sodium 305 mg; carbohydrates 37g; fiber 13 grams; sugars 9 grams; protein12 grams

Chopped Creamy Dill Pickle Salad

Recipe from The First Mess

Husband-Tested in Alice's Kitchen

Makes 4 servings

Crunchy and crisp vegetables combined with a tangy, dairy-free dill pickle dressing makes for a perfect autumn dinner with friends. The toasted and seasoned breadcrumbs add extra flavor and crunch. 

Creamy Dill Pickle Dressing

⅓ cup raw cashews, soaked for at least 2 hours and drained*

⅓ cup chopped dill pickle (about 1 large pickle)

⅓ cup + 1 Tablespoon water

1 tablespoon pickle brine

1 tablespoon white wine vinegar

1 tablespoon nutritional yeast

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon maple syrup or agave nectar

Sea salt and ground black pepper, to taste

¼ teaspoon dried dill weed

Seasoned Breadcrumbs & Salad

1 tablespoon olive oil

1½ cups fresh breadcrumbs**

1 teaspoon nutritional yeast

½ teaspoon onion powder

¼ teaspoon dried dill weed

sea salt and ground black pepper, to taste

2 cups finely chopped kale (lightly packed)

2 cups finely chopped red cabbage (I used a slaw mix.)

2 cups chopped romaine heart (I used greens mixture because that's what I had.)

2 cups finely chopped cauliflower (about ½ small head of cauliflower)

¼ cup chopped fresh dill (optional)

Instructions

Make the dressing. In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.

Make the toasted and seasoned breadcrumbs For topping the salad. Heat a medium skillet over medium heat. Pour in the olive oil and swirl it around. Add the breadcrumbs to the skillet. They should sizzle a bit. Give them a stir and then add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Once the breadcrumbs are starting to darken around the edges, lower the heat to medium-low. Keep stirring the breadcrumbs until they have dried out a bit and are evenly toasted, about 5 minutes. Remove the breadcrumbs from the heat and let them cool completely.

Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.

Top the salad with the toasted breadcrumbs and fresh dill (if using). Serve immediately!

Recipe Notes

*For a quick soak, you can add boiling water to the cashews and let them soak for 30 minutes while you prep the rest of the ingredients.

**For fresh breadcrumbs, just pulse bits of bread in a blender or food processor until you have uniformly small pieces.

You can make the salad components in advance.

Instant Pot Lentil Cabbage Soup (Vegan and Gluten-Free)

Recipe by Lori Rasmussen of My Quiet Kitchen

Husband-Tested in Alice’s Kitchen

Makes 6 servings

This was a winner of a dinner as far as we were concerned. The recipe/ingredients seemed too simple for it to turn out so flavorful and comforting. But, oh, yum!  It’s loaded with nutritious lentils, tomatoes, onion, carrot, with a hint of smokiness.  Serve this up with some crackers and hummus or a nice loaf of crusty bread.  I thought this was good enough for company!

1 Tablespoon cooking oil, like grapeseed or avocado (I used just a bit of cooking spray and then added water as needed.)

1 large onion, chopped

3 medium carrots, peeled and chopped

6 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon crushed red pepper flakes (I used ½ teaspoon.)

⅛ teaspoon ground cayenne pepper

1 cube vegan bouillon (I used one Not-Chick’n Bouillon Cube.)

1 (28 oz) can fire-roasted diced tomatoes

4 cups water (I used 2 cups veggie broth and 2 cups water.)

¾ cup dry green lentils, rinsed

1 small head green cabbage, cored and chopped into large bite-size pieces, about 2x2 inches

1 teaspoon fine sea salt

½ to 1 teaspoon freshly cracked black pepper

To add after cooking:

 1 Tablespoon soy sauce or tamari

 1 Tablespoon white wine vinegar or apple cider vinegar

 1 teaspoon liquid smoke

 2 Tablespoons vegan butter

Turn on the Instant Pot sauté function, and add the oil. Cook the onion for 2 to 3 minutes, stirring frequently (if not using oil, add a splash of water as needed). Add the carrots and garlic, and cook for about 30 seconds, stirring frequently so the garlic doesn't burn. Add the smoked paprika, red pepper flakes, and cayenne, and stir. Press cancel to turn off the sauté function. Add the bouillon cube,  tomatoes (with the juice), water, lentils, cabbage, salt and pepper. Stir very well, making sure all of the ingredients are thoroughly combined. Use the spoon to lightly press the cabbage into the liquids, making sure everything is below the Instant Pot's max fill line. Secure the Instant Pot lid and set to sealing. Cook on high pressure for 10 minutes. The Instant Pot will take almost 20 minutes to come to pressure, then the 10 minute timer will begin. When the Instant Pot beeps and the cook time is complete, carefully press the valve to "quick release" the pressure, which will take 10 to 15 minutes. Carefully remove the Instant Pot lid after the pressure button has dropped. Stir in the soy sauce, liquid smoke, vinegar, and vegan butter. Let the soup cool for a few minutes. Taste and adjust seasonings as desired.

Notes

Oil-Free - you may omit the oil and sauté the veggies in water or broth, or simply skip the sautéing altogether. 

Extra Spicy - the spice level of this soup is mild to moderate but easily adjusted with more cayenne and red pepper flakes. Or stir in a few dashes of your favorite hot sauce before serving, and garnish with fresh jalapeno.

Meaty - try vegan beefy crumbles, Beyond Meat, or Impossible burger in the soup. Sauté separately while the soup is cooking. Stir into the pot at the end of cooking, or add to individual servings. This is also a great way to accommodate different family members' preferences.

Soy Curls or Tofu - If you like the idea of more meatiness but don't consume processed vegan meats, add sautéed soy curls, tofu, or tempeh to your bowl.

Store in the refrigerator for up to 5 days. 

To freeze the soup, cool completely, and place in a freezer-safe container, leaving at least an inch of space at the top to accommodate expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Nutritional Information

Calories: 220kcal; Protein: 10g; Fat: 5g; Cholesterol: 0mg; Fiber: 10g; Vitamin A: 5425IU; Calcium: 136mg; Iron: 3.26mg

Hot & Sour Soup (Instant Pot Recipe)

(Instant Pot/Vegetarian)

Makes 8 servings

Recipe from simplyvegetarian777.com 

Husband-Tested in Alice’s Kitchen

I don’t mind chopping and measuring out ingredients if the end result is great.  This company-worthy soup is totally worth any effort.  It may seem daunting, but it’s actually very easy in the Instant Pot once the ingredients are prepped. When the ingredients are ready, the soup will come together quickly. It tastes great the next day, so perfect for guests.

Broth Ingredients

(Broth can be made in advance.)

4 cups vegetable broth

2 cups water

1 Tablespoon grated ginger

¼ cup brown rice vinegar or rice vinegar

4 Tablespoons tamari or soy sauce

1 teaspoon red chili paste or sambal oelek

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1 teaspoon toasted sesame oil

Vegetable Ingredients

7 scallions, sliced diagonally

1 large carrot, thinly sliced or julienned

2 cups green cabbage, thinly sliced

10 button mushrooms, thinly sliced (baby bellas or shiitake mushrooms may be used)

5 oz. can of bamboo shoots, drained and thinly sliced

1 cup extra firm tofu, drained, pressed and cut into small cubes

Other Ingredients

3 Tablespoons corn starch

3 Tablespoons water

1-3 large eggs, beaten (I used 2 eggs.)

Insert the inner pot inside your Instant Pot and plug it in.  Place all the Broth Ingredients into the inner pot.  Stir well.  Close the lid and set the valve to Sealing. Pressure cook on High for 2 minutes.  Once the time goes off, use the Quick Pressure Release.  When the pin has dropped, open the lid.  The broth is now ready to use or to store for later.  Add the Vegetable Ingredients to the broth.  Stir well.  Cover with a lid.  Cook on High Sauté mode for 3 minutes.  Once the timer goes off, remove the lid and stir.  In a small bowl, combine the corn starch and 3 Tablespoons water to make a slurry.  This will thicken the soup a bit.  Add the slurry to the soup and stir well.  Drizzle the beaten eggs in a stream far above the pot.  Keep stirring the soup with a spoon or single chopstick in a stirring motion.  This will help in making the popular egg ribbon or thread in the soup.  Set the Instant Pot on High Sauté mode and cook for an additional 3 minutes. 

Now the soup is ready to serve.  You can add a garnish of more sesame oil and scallions.  You can make it more sour by adding more rice vinegar. You can make it more spicy by adding more chili paste.  You can add more vegetables of your choice, if you wish.  You can omit the eggs to make this vegan.

Nutritional Information: (1 of 8 servings) 139 calories; 8 g fat (1 sat fat; 0 trans-fat; 6 g unsaturated fat); 70 mg cholesterol; 1221 mg sodium; 3 g fiber; 4 g sugars; 8 g protein

Coconut Cabbage & Tofu with Lemongrass & Ginger (Vegan)

Recipe from Anna Stockwell via Epicurious

Husband-Tested in Alice’s Kitchen

Serves 4

It’s a happy day to me when I test a recipe that turns out to be easy, tasty, healthful and budget-friendly.  After tasting this dish, the hubby said, “Don’t lose this one.”  The only problem might be access to lemongrass.  However, I was able to find lemongrass in a squeeze tube in the produce section of a supermarket.  A trip to a farmers market or Asian grocery store should meet with success in future. 

1 (14.5 oz.) can coconut milk (full fat or lite)

1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced OR a generous squeeze of prepared lemongrass from a tube

4 garlic cloves, peeled

1 (2-inch) piece fresh ginger, peeled, coarsely chopped OR heaping Tablespoon of minced ginger from a jar

¾ to 1 Tablespoon kosher salt

¾ to 1 Tablespoon sugar (I used coconut sugar.)

1 teaspoon ground turmeric

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

1 (14 oz.) block firm or extra-firm tofu, drained, pressed dry, and cut into cubes

1 small OR ½ large head of green cabbage (about 1½ pounds), cut into 2” wedges through the core

3-4 carrots, peeled and cut into 2” chunks

½ cup or so of toasted coconut flakes*

Steamed brown rice (I used whole-wheat orzo because I had run out of brown rice.)

Fresh lime, cut into wedges (Don’t skip the limes.  We thought they really added to the dish.)

Preheat the oven to 425F.

Puree the coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander and the cayenne in a blender until smooth.  Set aside.

Place the tofu cubes into a shallow 13” X 9” shallow baking dish.  Add the cabbage wedges and carrots.  Arrange in an even layer.  Pour the sauce over and toss very gently to coat.

Bake, basting the vegetables and tofu halfway through, until the carrots are fork tender, the liquid is almost evaporated, and the top is golden brown and lightly charred in places, about 40-45 minutes.  Let cool for 5 minutes.

Serve over brown rice and squeeze lime wedges over the whole. Top with coconut flakes. 

*To Toast Coconut Flakes: Before putting the main dish in the oven, place coconut flakes on a rimmed baking sheet.  Bake at for about 4 minutes, watching carefully so they don’t burn. 

Nutritional Information: (1 of 4 servings) 393 calories; 33 g carbohydrates; 27 g fat (20 g sat. fat); 14 g protein; 1192 mg sodium; 9 g fiber;

Vegan Okonomiyaki Vegetable Pancake with Pickled Ginger Salad

Recipe from Good Eatings

Husband-Tested in Alice’s Kitchen

Serves 2-4 people

This is a vegan version of the popular Japanese vegetable pancake called Okonomiyaki. Being a pancake, it is traditionally made with eggs.  But with chickpea flour, a little rice flour and some raising ingredients (baking powder/baking soda), this pancake words quite well.  Using chickpea flour adds protein to this dish.  Adding vegetables to the pancakes makes them even more nutritious and the onion, ginger, garlic and cilantro boosts the flavor for sure. (If you don’t care for cilantro, you can omit it.) You can change up the vegetables if you wish, but the cabbage is a great base and so I would recommend leaving that in.  The Pickled Ginger Salad is scrumptious on its own, but creates a nice kick to the pancakes.  To save yourself time in the end, make the salad in advance.  You can also measure out the dry pancake ingredients and keep them in a glass jar in the fridge until you are ready to make the pancakes.

For the salad:

¾ of a large cucumber (seeded, if using a large cucumber) or 2-3 small ones, cut into small cubes

12 radishes, cut into small cubes

¼ cup pickled ginger, finely chopped

A big handful of cilantro, finely chopped (optional)

1 large lime, juice only

1 teaspoon sriracha sauce

2-3 Tablespoons toasted sesame seeds

Sea salt, to taste

For the pancakes:

1 cup cabbage, finely sliced

½ large carrot, julienned or shredded using the bigger holes of a grater

1-2 spring onions, cut into strips roughly 2 inches long or 1 thick slice red onion, diced

¼ cup cilantro, finely chopped (optional)

1 garlic clove, minced

1 teaspoon fresh ginger, minced

1½ cups chickpea flour

½ cup rice flour

½ teaspoon baking powder

½ teaspoon baking soda

1½ cup water

1 Tablespoon soy sauce or tamari

Oil for pan frying the pancake, about 1 Tablespoon

Sea salt and black pepper, to taste

Serve with: vegan creme fraiche or sour cream (optional)

Prepare your salad by mixing all the ingredients in a mixing bowl and giving them a good toss to combine. Set aside while you make your pancake.  For the pancake, prepare the vegetables and then set them aside as you make the batter. Mix all the dry ingredients for the pancake in a large mixing bowl and then add the minced garlic and ginger to it. Then pour in the water and soy sauce as you whisk to combine it with the dry ingredients. Season with salt and pepper, if desired. Fold in the vegetables as well as cilantro. Heat up a non-stick frying pan over medium high heat. Once the pan is hot add oil. Pour one quarter of the batter trying to distribute the vegetables even in terms of what ends up in the pan and what stays in the bowl. Then even the mixture out in the pan and cover with a lid. Lower your heat to medium and then let it fry under the lid for about 5 minutes. (Bubbles will appear on top of the batter.  At that point, carefully lift one side of the pancake to see if it’s browned.  If so, flip the pancake over.) Then fry on the second side for about 3 minutes or until slightly browned. Repeat with the rest of the pancake batter making 4 pancakes in total. You could keep the pancakes on low heat in the oven as you finish the rest of the pancakes. Serve with a dollop of vegan creme fraiche or sour cream onto each piece and/or the pickled ginger salad.