Creamy Thai Cabbage Noodles

Creamy, Thai Cabbage Noodles

Serves: 3

Ingredients

• 1 small head of white cabbage (about 2 pounds)
• 1 large carrot, shredded or finely julienned
• 2 green onion stalks, chopped
• 2 Tbsp. cilantro chopped fine
• 1/4 Medium onion thinly sliced
• Udon noodles, cooked from package directions and set aside
~ for the sauce
• 1/3 cup smooth peanut butter ( 83 g)
• 1 can light coconut milk (14 oz.)
• juice of ½ lime
• 1"  fresh ginger, rough chopped
• 2 clove garlic
• 2 Tbsp. Sugar( more or less to taste, I like it sweet)
• 1 tsp white vinegar
• 1 Thai chili, 
• 1 tsp curry powder
• 1 tsp tamari 
~ for garnish
• chopped peanuts and sliced green onion

Method

1. Start by making your sauce. Add all ingredients to a blender and blend until smooth. Transfer to a sauce pan and heat on LOW until warm, stirring occasionally. The sauce will thicken a bit as it heats. 
2. Remove the core of the cabbage and slice it into "noodles" about ½" thick. Rinse well after slicing. Transfer to a pot, with the carrots and COVER and heat on medium-low, stirring often. Add water by the Tbsp. if need to prevent browning. You don't need to add too much water, as the cabbage will leak its own juices.
3. While the cabbage and carrots are cooking, cut your onions, scallions.
4. When the cabbage is tender, drain off as much water as you can and add the carrots and onions. Remove from heat, add the onion and let sit with the lid on for a few minutes.
5. Add the sauce to the cabbage and toss with the noodles
6. Serve with chopped peanuts and some extra green onion slices and the cilantro.

Amazing Cabbage

Roasted Cabbage with Lime and Siracha Glaze

Ingredients: 

1 medium-sized head  cabbage

1 Tbsp olive oil

1 Tbsp water

2 T fresh squeezed lime juice 

2 tsp. Sriracha Sauce 

1 tsp agave-optional

1/2 tsp. salt, 1/2 tsp black pepper

2 tsp. sesame seeds 

Instructions:

Preheat oven to 450F. Spray a baking sheet with non-stick spray or oil.  

Cut the cabbage into four same-size pieces and remove any outer leaves that are discolored or wilted.   

Then cut each piece in half to make 8 same-size wedges.  

Place each piece of cabbage on the baking sheet, arranging so the wedges are not touching each other.  Whisk together the oil, lime juice, water, agave Sriracha Sauce, and salt to make the glazing mixture; then brush the mixture over the cabbage with a pastry brush. sprinkle with sesame seeds and black pepper

Turn each piece of cabbage over and brush the other side, reserving some liquid to brush again when you turn the cabbage after it's roasted on one side.

Roast in the center of the oven for 20 minutes, or until the edges of the cabbage are starting to get brown.  Turn the hot cabbage pieces, then brush again with the remaining lime-Sriracha-oil mixture.

Roast for 20 minutes more, or until the second side is starting to brown.  Serve hot.

Spicy Cabbage Subzi

1 Tbsp. Cumin seeds

1 tsp. turmeric powder

1/2 onion, diced

1- 1" cube fresh ginger, minced

6 cloves garlic

1 medium head of cabbage, shredded

1 tsp. coriander

1 tsp. ground cumin

1 tsp. black mustard seeds

1 tsp. black pepper

1 tsp. red chili powder

1 tsp. or more salt to taste

Heat a heavy pan, add the cumin and turmeric and cook until the seeds sizzle, about 30 seconds.
add the onion, ginger and garlic and cook for a couple of minutes, add teaspoons of water if they begin to stick. Add the cabbage and stir well. Add the chili, coriander, cumin, mustard seeds pepper, and salt. Turn heat down to low and partially cover and cook until cabbage is done to your liking. Adjust seasonings and salt to taste.

January 7th, 2014 Continued

Braised Red Cabbage & Beans

1 large onion, diced

2 carrots, diced

2 celery sticks, diced

2 cloves garlic, minced

2 tsp fresh thyme

1 1/2 cups red wine

2 Tbsp Dijon mustard

1 Large head purple cabbage shredded

Two 15-ounce canned Navy beans

2 tart apples, diced

1 Tbsp Agave

Salt and Pepper to taste

Place onions, carrots,  and celery in large saucepan and heat. Cook until tender, adding water by the tsp. so that the veggies don't stick ( about 5-6 minutes) add the garlic and 1 tbsp water and cook another minute or so.. Add the thyme, redwine, and mustar and cook until the wine is reduced by half. About 10 minutes.

Add the cabbage, beans and apples and cook covered until the cabbage is tender, about 20 minutes, Adjust with salt and pepper to taste.

Adapted from Forks Over Knives Cookbook

DAY 261

Protein-Power Sesame Slaw!

Ingredients

1/2 small cabbage, sliced thin and chopped

2 small carrots grated

1 small zucchini grated

1 small red onion, finely diced

1 bunch parsley, chopped

1/2 small avocado chopped, sprinkle with lemon juice

1/2 cup Sesame Tahini Dressing

1/4 cup Raw apple cider vinegar

1 tsp Raw blue Agave

3 Tbsp Hemp Seeds

2 Tbsp Chia Seeds

2 Tbsp raw pumpkin Seeds

1 Tbsp Dried Kelp

Mix everthing together, serve cold or room temp.

My Favorite Tahini dressing:

1/4 cup each: Braggs liquid aminos, water, agave, and tahini

1/2 cup Olive oil

1/4 cup Nutritional yeast

1/4 cup Rice wine vinegar

1 Garlic clove and 1" piece fresh ginger, minced to a paste. Combine all

in a blender until well mixed. keep in the fridge

DAY 174

Braised Cabbage with Senegali Garlic & Parsley Rice

Ingredients

1 Tbsp. Coconut oil
1 onion, chopped
1/4 tsp chili powder____

Saute these ingredient until carmelized about 10-15 minutes

1 Habanero pepper, minced
5 cloves garlic, minced  _____

Add to the saute and cook about a minute

1 Cup short grain brown rice ( soaked for an hour)

___add to the saute and cook for about 2 minutes until the water evaporates

1 large can organic whole tomatoes with juices
1 Tbsp tomato paste
1/2 tsp. sea salt
2 cups vegetable stock

____Add to the saute and bring to a boil.

1 small cabbage, cut into 4 wedges
4 organic carrots, diced___

Push cabbage wedges down to the bottom of the pan, add carrots
 Cover and on low heat  cook for about 60 minutes.
Remove from heat and

Add-3 Tbsp fresh thyme and leave covered for 10 minutes.

** The Inspired Vegan

Another attempt with Faux "meat"

Open face Barbequed "Pork" Sandwich with Homemade Coleslaw

As you know, I'm no fan of faux meat and meat substitutes, but I thought I'd give this one a chance..and what a surprise! Gardein's Pulled "pork" was pretty close to the real thing, although a little on the sweet side...   I prefer whole plant foods however, for something completely different, give it a try.

(gardein™ is a wholesome range of tasty plant-based foods with a meaty texture. it’s made from soy, wheat and pea proteins, vegetables and ancient grains (quinoa, amaranth, millet and kamut®).

Quick Coleslaw

1/4 head small cabbage sliced thinly

1/2 large carrot shredded

1 Tbsp. Raw applecide vinegar

1 tsp. Raw agave

salt and pepper to taste

pinch of cayenne pepper

Mix all ingredients together.. and enjoy... best if made ahead and flavors have time to meld.

Day 29

Today's Menu

Cabbage Masala with steamed Rice

Ingredients

1 head of cabbage, sliced thin

3 carrots, sliced

1 tsp. tumeric

1 small bag frozen peas

1 small onion, sliced

3 cloves garlic

For masala: 1 tbsp coriander seeds
  1 tbsp  garam masal

1 tsp. red chili powder

 1 tbsp black peppercorns

salt and pepper to taste

1 Tbsp. black mustard seeds

1 cup coconut milk

Place the cabbage, carrots, tumeric and 1 tsp. salt in pot with 1 cup water and cook until tender.

Add frozen peas.

In a small pan, fry onion and garlic until translucent , add ingredients for masala and place in food processor until smooth.  Add to the cabbage mixture and cook for 10 minutes until coated and thick.

Serve with steamed rice.