Cooking cooking cooking
Jun. 9th, 2004 01:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mik3capYesterday I made stuffed vegan cabbage (aka "glumpkies"), fried tofu, cole slaw, and pasta with garlicky collard greens.
The stuffed cabbage came out great - I probably could have made the cabbage a little more tender, but there was a great cabbage-y flavor to them. The cole slaw has an oriental flavor, and there's a nice fresh jalepeno in there that gives it just a little tiny bit. I made my own teriyaki to fry the tofu in... and the pasta came out SO tasty.
Mmm. :) :)
Asian Cole Slaw
1 pound, (about 1/2 medium head) green cabbage, shredded fine
1 large carrot, peeled, grated
1 teaspoon salt
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium garlic cloves, coarsely chopped
1 piece fresh ginger (1 1/2-inches in length)
1/2 jalapeno chile, seeded
Coarse salt
Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in sealable bag and refrigerated overnight.) In a bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until smooth paste is formed. Toss cabbage and carrot and dressing together in a medium bowl. Season, to taste, with salt; cover and refrigerate until ready to serve.
Tofu marinade
3 T sesame oil
2 cloves garlic, minced
3 T soy sauce
2 T rice wine vinegar
Marinate tofu slices for 30-60 minutes, turning them every so often.
Vegan Glumpkies
Cabbage, medium sized
1-2 blocks firm tofu
5-6 c cooked rice
1 can string beans
1 can whole tomatoes
2 cloves garlic, minced
2 t sesame oil
salt and pepper
3 T ketchup
1 T curry
4 T paprika
Parboil the cabbage leaves in a large pot until they are tender and set aside. Drain the tofu, then cut it into cubes. Mix the garlic, sesame oil, salt and pepper, ketchup, curry, paprika into a marinade, and pour it over the tofu. Mix the rice, string beans, and tofu together, and roll it into the leaves. Spray a casserole or baking pan with non-stick spray, place the cabbage rolls open side down. Cut the tomatoes in halves and take the seeds out; be sure to reserve the juice in the can. Pour the juice into the pan and drape the tomatoes over the tops of the cabbage rolls.
The stuffed cabbage came out great - I probably could have made the cabbage a little more tender, but there was a great cabbage-y flavor to them. The cole slaw has an oriental flavor, and there's a nice fresh jalepeno in there that gives it just a little tiny bit. I made my own teriyaki to fry the tofu in... and the pasta came out SO tasty.
Mmm. :) :)
Asian Cole Slaw
1 pound, (about 1/2 medium head) green cabbage, shredded fine
1 large carrot, peeled, grated
1 teaspoon salt
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium garlic cloves, coarsely chopped
1 piece fresh ginger (1 1/2-inches in length)
1/2 jalapeno chile, seeded
Coarse salt
Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in sealable bag and refrigerated overnight.) In a bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until smooth paste is formed. Toss cabbage and carrot and dressing together in a medium bowl. Season, to taste, with salt; cover and refrigerate until ready to serve.
Tofu marinade
3 T sesame oil
2 cloves garlic, minced
3 T soy sauce
2 T rice wine vinegar
Marinate tofu slices for 30-60 minutes, turning them every so often.
Vegan Glumpkies
Cabbage, medium sized
1-2 blocks firm tofu
5-6 c cooked rice
1 can string beans
1 can whole tomatoes
2 cloves garlic, minced
2 t sesame oil
salt and pepper
3 T ketchup
1 T curry
4 T paprika
Parboil the cabbage leaves in a large pot until they are tender and set aside. Drain the tofu, then cut it into cubes. Mix the garlic, sesame oil, salt and pepper, ketchup, curry, paprika into a marinade, and pour it over the tofu. Mix the rice, string beans, and tofu together, and roll it into the leaves. Spray a casserole or baking pan with non-stick spray, place the cabbage rolls open side down. Cut the tomatoes in halves and take the seeds out; be sure to reserve the juice in the can. Pour the juice into the pan and drape the tomatoes over the tops of the cabbage rolls.