Asian Crunch Salad with Spicy Peanut Dressing

Cabbage is so good for you, so LOTS of cabbage is a good thing, right? Well say hello to this salad. This really BIG salad. This is a great salad to make for a group potluck or picnic as it holds well sitting out for a while and it's absolutely delicious. Or you could just keep it all for yourself and eat it by the bucketfuls all week long.

2 bundles / handfuls soba noodles (or whole wheat spaghetti)cooked according to package directions & cooled
1 head nappa cabbage, sliced into thin strips
1/2 head purple cabbage, sliced into thin strips
3 carrots, julienned
1 or 2 red bell peppers, thinly sliced
1 bunch green onions, thinly sliced
1/2 bunch cilantro, thinly sliced
toasted sesame seeds (about 1/4 cup)

Mix all vegetables into a large bowl(a really large bowl). Drizzle with Spicy Peanut Dressing (below) and sprinkle with toasted sesame seeds.


Spicy Peanut Dressing

1/4 cup soy sauce or Bragg's Liquid Aminos
1/4 cup rice wine vinegar
1 cup crunchy peanut butter
1 teaspoon grated ginger root
1 tablespoon chinese garlic pepper paste (or more if you want it really spicy)
2 teaspoons sesame oil
1/4 cup water

Whisk all ingredients together in a small bowl until smooth and creamy.

If you ware keeping this as leftovers through the week it works best to toss with the dressing right before serving.

Chocolate Waffles

(note: this recipe was different before. I had it with spinach and different ingredients. I wanted to find a better recipe since that one wasn't as good as I had hoped. I like this one much better). This recipe incorporates vegetables - either zucchini, summer squash, pumpkin or sweet potato as well as the wonderful health benefits of hidden walnuts used as a cream. This replaces any added fat and gives so much healthful fat and nutrients. You could make yummy pumpkin or sweet potato waffles by eliminating the cocoa and adding some allspice or cloves and a little extra flour. I need to experiment to see how that would work, but my tummy is growling just thinking about it.

• 1-1/2 cups whole wheat pastry flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 1/2 teaspoons cinnamon

• 1/4 teaspoon salt

• 1/2 cup cocoa powder

• 2 cups walnut cream (1 cup walnuts + 1 cup water blended)

             1 tablespoon vinegar

              

             1/4 cup brown sugar or other sweetener

• 1 teaspoon vanilla

• 1 cup zucchini or summer squash, shredded (or pureed cooked pumpkin or  sweet potato)

• 1 cup chocolate chips (optional)

Mix dry ingredients in large bowl with a whisk until blended. Place walnuts and water in a high speed blender until a smooth cream develops. Add vinegar, sugar, vanilla and shredded zuchinni and blend on low until mixed through. Pour wet ingredients into dry ingredients. You might need to add a splash of soy milk or almond milk to thin out the batter. Fold together until just mixed. Add chocolate chips. Cook according to waffle maker instructions.

Toppings (mix and match):

Coconut Butter
Almond Butter
Fresh Seasonal Fruit
Coconut Cream
Pure Maple Syrup

Coconut Cream

Refrigerate a can of coconut milk (not light) overnight in the fridge. Turn the can upside-down. Open the can with a can opener and pour off any liquid. Scoop any remaining solid cream into a mixing bowl. Add vanilla and a little sugar or agave and whip until soft and creamy. Use as you would dairy whip cream - on top of fresh fruit, pies, puddings, trifle, waffles, etc.

you're welcome

Coconut Butter

Pour a 16 oz. package (or more) of unsweetened coconut into a high speed blender. Process and scrape down sides until a smooth, creamy texture is formed. May be stored outside the fridge for up to a year. Use on toast, waffles and pancakes or eat with a spoon.

Borscht

I got this recipe from my friend Elena who is from Russia. She was my roommate a few years ago and she is a great cook. I had asked her for some beet recipes when I found out that beets help with gallbladder problems. Since we have switched our diet to be plant-based whole foods I haven't had any problems. But this soup is so delicious that it's worth eating despite the health benefits.

1 tablespoon extra virgin olive oil
1 onion, chopped
3 ribs of celery, chopped
2-3 beets, peeled and chopped into thin strips
2 small potatoes, scrubbed and chopped
2-3 carrots, scrubbed and chopped or grated
2 quarts vegetable broth
2-3 bay leaves
Salt & pepper to taste
½ head small cabbage, thinly sliced

Sauté vegetables except cabbage in olive oil. Add broth and seasonings. Simmer on medium for a few minutes. Add cabbage and cook on medium to low heat with lid for 5-10 more minutes until all vegetables are tender.

It's that easy. Sometimes I add a clove of minced garlic along with the vegetables for added flavor.

Asian Black Bean Sauce and Veggies

For years I have loved anything in black bean sauce from Asian restaurants. I finally found a recipe online that has a sauce that lives up to the sauce in restaurants. I have slightly modified this recipe from www.theasiangrandmotherscookbook.wordpress.com. Also - I have finally figured out what kind of black beans go in these dishes. They are dried, fermented black beans. They are salted and shriveled and come in either a bag or a small cardboard canister. I found mine in a local Asian grocery store. I'm sure some grocery stores have them as well or you can find them online. They look like this:

And here is the wonderful dish that I love so much:

Combine the following in a small bowl for the basic black bean sauce mixture and set aside:
4 tablespoons fermented black beans, rinsed and mashed
2 cloves of garlic, minced
1 tablespoon soy sauce
1 teaspoon oyster sauce (optional)
1 teaspoon sugar
3 tablespoons cornstarch
2 cups vegetable stock (or 1 cube of veggie bullion + 2 cups water)
1/4 inch ginger root, peeled & grated

1 tablespoon sesame oil
1 small onion, quartered, then sliced
1 8 oz. pack of sliced mushrooms
1 bell pepper, seeded and cut into 1-inch squares
12-14 stalks asparagus, cut into 1-inch lengths (about half a bundle)or 2 cups fresh or frozen beans
2 carrots - quartered, then sliced
1 small bunch bok choy, rinsed and thinly sliced

In a wok or large skillet, heat 1 tablespoon sesame oil until very hot. Stir-fry veggies over medium-high heat for a few minutes until slightly tender.

Add black bean sauce and stir to coat and mix well.

Take off the stove and serve with steamed brown rice or quinoa.

Cashew Coconut Korma

I LOVE Indian food. Coconut Korma is a favorite of mine. Luckily I found a recipe on the internet from Chef Alyssa Moreau and modified it slightly. Now I just need to find a good naan recipe.

1 cup water
1 can coconut milk
1/3 cup raw cashews
1 thin slice fresh ginger root
2 cloves garlic
2 teaspoons coriander
1/2 teaspoon ground cumin
1/4 teaspoon cardamon
1 teaspoon salt

1 tablespoon sesame oil or coconut oil
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup fresh or frozen green beans
1/2 cup carrots, sliced
1/2 cup Yukon gold potatoes, cubed
1 small head cauliflower cut into small pieces
1/2 cup tomato chunks or 1 small can diced tomatoes

1/2 teaspoon garam masala
minced cilantro for garnish

Blend the water, cashews, coconut milk and spices in a high speed blender until smooth and creamy.

Heat oil in saucepan and cook onions until soft. Add in garlic, the rest of the vegetables and sauce. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables are cooked through. Stir in gram masala and garnish with cilantro.

You can add 1 can of rinsed and drained garbanzo beans or some baked, seasoned tofu if desired.