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Once upon a time… I promised you a category on Graasland intended for Cabbage Recipes. It did appear, but fell into a slumber after I’d only shared three dishes with you. Well, now’s the right season to revive it!

Here’s a vegan version of coleslaw that I adapted from the Dutch vegetarian cookbook Gezond genieten: Groentegerechten by Jan & Ineke Stevens.

This salad is a kind of tsukemono (preserved vegetable) recipe, so it holds well and is perfect for travelling, like in this Goodbye Bento.

Coleslaw with Avocado Dressing

Coleslaw with avocado dressing

Ingredients
Serves 3-4.

  • 350-400g white or pointed cabbage
  • salt
  • 1/2 avocado
  • 1 green onion
  • 2 sprigs cilantro
  • 1/2 tbs lemon juice
  • 2-3 tbs vegenaise, soygurt or faux sour cream
  • salt ‘n pepper

1. In advance

Cut its core from the cabbage, discard wilted outer leaves and thinly slice the veg. I don’t have a fancy machine to do this so I use my mandolin or a big, sharp knife and heavy wooden cutting board. Of course you can also buy pre-chopped cabbage…

Put the cabbage in a bowl, scatter some salt over it and weigh it down with a pan filled with water, supported by a saucer. Let it rest for a while until water comes out, preferably for a few hours.

2. Dressing

To make the dressing, scoop out the avocado, slice the green part of the spring onion in rings and put these aside. Chop the rest of the onion in small pieces and blend with avocado, cilantro, lemon juice, veganaise (or substitute). Add pepper to taste but refrain from adding salt until you’ve tasted the cabbage in step 3!

3. Assemble

Put the cabbage in a sieve, rinse and drain, pressing out excess water by hand. Now taste! Decide whether your dressing needs any more salt – if so, add it.

NOTE: if you do not intend to eat all of the coleslaw at once, just drain the cabbage you’re reserving and put it in a Tupperware box in the fridge. Only rinse and wring the veg when you’re ready to use it.

Place the cabbage on a nice plate or in a salad bowl, spoon the dressing in the middle and sprinkle the remaining onion rings on top.

As you can see I added some tomato and olives to the salad last time. Possibly it’s better without to let the smooth avocado dressing come to its full advantage.

Enjoy!

ExtraVeganza logo, © variomatic

Lunch on October 13th: 2 sammies in a SnackTaxi bag and a bento box full of goodies. A picture of the sandwiches with hummus and vegan pate coming out of their bag can be found on Flickr.

Bento #158

The bento contains carrot-cabbage salad with apple, walnuts and curry dressing on a bed of lettuce. Next to that is a star container with fennel caramelised in balsamic vinegar (recipe from the Ecofabulous cookbook by Lisette Kreischer) and pistachio nuts for gap fillers. In the small white container on the lid is a mix of sunflower seeds and pepitas for my salad.

Tabbouleh in the other tier, tomato & basil, grilled oyster mushroom, green olive on usagi pick, half a spicy veggie sausage with roasted paprika sauce to dip (leftover from last night’s pizza), chigai-giri banana and a slice of my first ever tempeh bacon cut in three pieces (recipe from Vegetarian Food for Thought podcast by Colleen Patrick-Goudreau.

Clicking on the photo above will give you a little more of a close-up of this bento box.

Another post combining two weeks of organic CSA veggies. And another recipe in our cabbage feature too!

Organic CSA vegetables week 28, 2011

Amelishof organic CSA vegetables week 28, 2011

Last week’s loot:

  • Romaine lettuce
  • fennel
  • flat leaf parsley
  • turnips
  • courgette (zucchini)
  • red berries
  • cauliflower

Organic CSA vegetables week 29, 2011

Amelishof organic CSA vegetables week 29, 2011

This week’s batch of Amelishof vegetables:

  • chard
  • curly red leaf lettuce
  • prunes
  • green beans
  • St. Jansui (tree onion)
  • capucijner peas
  • pointed cabbage

Yes, cabbage again — that means I can share another recipe with you!

Japanese Pickled Cabbage

Pickled cabbage (tsukemono)

In Japan, tsukemono are pickled dishes that contrast in texture and flavour to other parts of your meal. They can be served as side dishes, snacks or used as garnish. Pickled (Chinese) cabbage is often eaten with rice. Since I’m gaijin, I had it with noodles… :\ Here’s the recipe I took from The Vegetarian Table: Japan cookbook by Victoria Wise.

Now this is really easy so you have no excuse not to try!

Ingredients

  • 1 small cabbage (pointed, napa or green), washed, quartered, cored and finely shredded
  • 1/2 tablespoon sea salt
  • optional: 1/4 – 1/2 teaspoon minced fresh red chilli (I grown them on my balcony!)

Preparation

  1. Place cabbage and salt in a large bowl, toss together and knead the mixture with your hands until juices are released (about 1 minute).
  2. Scoop the cabbage in a mount, cover with a plate large enough to cover most of the surface but small enough to fit well inside the bowl. Top with a weight (i.e. heavy pan with water).
  3. Set aside until well wilted but still crunchy: 1-2 hours.
  4. Drain the cabbage.
  5. If serving right away: squeeze out most of the liquid without wringing dry. Transfer to a serving dish or individual plates and sprinkle with chili.
    Or to store: refrigerate for up to several days and squeeze out the extra moisture when ready to serve.

Types of tsukemono that can be made quickly like this are called sokusekizuke (instant pickles). They only hold well for a couple of days!

I usually hear people complain that they don’t know what to do with cabbage. So I was pretty surprised that I only got affirmative comments of cabbage lovers to on my previous recipe. I’m not a huge fan of this veggie myself, but am getting to appreciate it more and more with some fab recipes. So please share!

Join Beth Fish’s Weekend Cooking with a food related post!

Recipe submitted to the July Whip Up Something New! Challenge hosted on Joyfully Retired

Button Whip Up Something New! Challenge

Organic CSA vegetables week 24, 2011

Our tomcat Ringo coming to check out the escarole among the organic vegetables again…

Amelishof organic vegetables week 24, 2011

  • Radishes
  • Broad-leaved endive
  • Romaine lettuce
  • Chinese cabbage (napa, michihli)
  • Red & green basil
  • Broccoli
  • Scapes (garlic flowers)

Organic CSA vegetables week 25, 2011

Amelishof organic vegetables week 25, 2011

  • Pointed green cabbage
  • Rhubarb
  • Red lettuce
  • Rapini (turnip tops)
  • Courgette (zucchini)
  • Snow peas
  • Parsley

It’s the last rhubarb of the season and I haven’t figured out yet what to do with it. Any ideas?

Here’s the rest of our menu plan!

Menu plan June 22-27 2011

  • Pea soup from a can [Wednesday]
  • Sambal goreng cabbage tahu (Vegetarisch Indonesisch kookboek p.93) [Thursday]
  • Szechuan noodles (leftover sauce) and Chinese cabbage with coconut (Exotic & Traditional Vegetables p.2) [Friday]
  • Simple dinner with guests before going to piano recital: Cream of tomato soup (La Dolce Vegan p.114), salad with snow peas, brownies [Saturday]
  • Imam’s Eggplant, mashed carrot salad & tabbouleh (World Food Café p.37, 39 & 31)
  • Tomato, cucumber and green pepper mezze (World Food Café p.37), Turkish lentil soup (Met machtig mooie menu’s de wereld rond p.36), leftovers

From the menu plan I previously posted I’ve already shown you the Couscous salad with Orange Basil-Tempeh and Sweet Miso Dressing. Here are the pictures of two other dinners I photographed.

Lentil loaf with scapes (garlic flowers) and Turkish takeaway leftovers

Lentil loaf (from Food for Thought podcast) and Turkish takeaway leftovers

Szechuan noodles from Vegan Family Meals

Szechuan noodles from Vegan Family Meals

Join Beth Fish’s Weekend Cooking with a food related post!

Our third season of CSA has come to a closing. Now we’ll need to decide on which veggies to buy all by ourselves again… Not an easy task! #lazybums

Last organic CSA veggies of the year (week 51, 2010)

  • purslane
  • leek
  • thyme
  • red cabbage
  • choggia beets
  • apples
  • variety of onions: shallot, red and white

When I got beets last time I made Nigel Slater’s Beetroot Seeds Cake and it was goooood!

Nigel Slater's Beetroot seeds cake

Clicking on the picture will bring you to Flickr, where I’ve put up the link to the on-line recipe and some adaptations I made.

Yesterday was another Meatless Monday (Plantaardig Maandag) and supposed to be December’s #twitterfoodparty about squash, so I made a vegan Indian curry with basmati rice and (prefab) mango chutney with last week’s hokkaido pumpkin. The picture didn’t turn out too great but it tasted better than it looks. ;) Anyway, the food party got postponed due to too many ‘twabsentees‘…! If you want to join in, just make something with squash on January 10th, use the hashtag and tweet a picture!

Vegan pumpkin curry with basmati rice and mango chutney

So, no more CSA (b)log posts until the first week of May 2011. Some of you might think that a good thing… But hopefully not all???

De foto spreekt voor zich, toch? Deze week smullen wij van bramen, tomaatjes, basilicum, sperziebonen, Romainesla, chinese kool… Maar wacht even: wat zit er dan in dat dichte zakje??? Je vindt het antwoord in de notitie op Flickr!

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