Tag Archives: vegan

Punjabi-Style Cabbage with Spices

Fermented – Vegan


punjabi style cabbage
This Punjabi-Style Cabbage is an easy cabbage recipe that infuses your meal with the flavors of Punjab, a region in India. It can be made in the slow cooker, but when sauteed on the stove top it only takes about five minutes to throw together! Most Indian food recipes require a lot of preparation, but not this one – with a few spices such as turmeric and cumin, plain cabbage is transformed into an exotic new dish. Recipes with turmeric are also beneficial for your health, as turmeric is an amazing spice that helps prevent a number of ailments.
If you’ve never tried Punjabi food, this is a great starting point!

One of the first times I made this dish everyone went crazy stuffing it in a roti like a taco. This is a delicious, easy recipe that will make cooking dinner fun. The dish is traditionally made on the stove top.

Ingredients Needed…

  • 3 tablespoons (45 ml) olive oil
  • 1 tablespoon cumin seeds
  • 1 teaspoon turmeric powder (see Notes)
  • ½ yellow or red onion, peeled and diced (½ cup/75 g)
  • 1 (1 inch/2.5-cm) piece ginger root, peeled and grated or minced
  • 6 cloves garlic, peeled and minced
  • 1 medium potato, peeled and diced (1 cup /150 g)
  • 1 medium head white cabbage, outer leaves removed and finely shredded (about 8 cups/560 g)
  • 1 cup (145 g) peas, fresh or frozen
  • 1 green Thai, Serrano, or cayenne chili, stem removed, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • ½ teaspoon red chili powder or cayenne
  • 1½ teaspoons sea salt

punjabi style cabbage
Directions…

– First we will start by fermenting the cabbage.  Just like making kraut, start by preparing the cabbage and adding salt to make a 2% brine.  Allow to set at room temperature for a day to 3 days, or until bubbles start to form.  You can use already made kimchi or sauerkraut if you like.
– In a deep, heavy pan, heat the oil over medium-high heat.  Add the cumin, coriander, black pepper corns, and turmeric and cook until the seeds sizzle, about 30 seconds.
– Add the onion, ginger root, and garlic and cook for 2 minutes, stirring occasionally to prevent sticking.
– Add the potato. Cook for 2 minutes, until soft.
– Add the peas, chili, and red chili powder, and salt.

– Turn the heat to low and partially cover the pan.  Cook 8 to 10 minutes, some like to cook it a little longer.  Allow to cool to room temperature, then add the cabbage to maintain the fermented probiotics.

– Add the cabbage making sure all of the cabbage is mixed well with the spices and other ingredients.

Serve over rice, in a roti, or with naan bread.

Enjoy!

 

Nasu no Mizure Itame – Japanese Eggplant in Miso/Soy Sauce

This sweetened miso and eggplant stir-fry is great with a simple bowl of steamed rice!
A quick and easy dish, that is nice and healthy.

miso eggplant
Vegan – Veggie – Cultured

Ingredients…

1 cup Dashi of 9 kinds of vegetables, no fish. Start with kombu seaweed, onions/scallions, garlic, carrots, and other veggies to your liking.
1 tbsp organic aka-miso/RED miso
1-2 tbsp organic soy sauce
2 tbsp sake
2 tbsp sugar or mirin
2 tbsp organic sesame oil
1 tbsp grated ginger
1/2 cup radish, daikon, Julienned
5 tbsp vegetable/cooking oil of your choice
4-5 long Japanese eggplant, cut long ways, then into 1 inch pieces

Directions…

Try to use as many organic ingredients you can buy/find…the taste and flavor will be stronger.  Start by combining the miso, soy sauce, sake, and sugar until dissolved and smooth.

Fry the ginger in the sesame oil for a few seconds, just to flavour the pan/wok.  Remove and set aside.

Add the vegetable oil and then the eggplant.   Fry until soft and golden.  Then add the ginger and daikon, stirring for 2 minutes. Remove from heat.  Add the miso mixture, tossing to coat each piece evenly.

If you prefer it saltier or sweeter, simply add more miso or sugar.

Alternatively, eliminate everything but the miso sauce and eggplant. Slice the eggplant into disks and deep fry it, then simply pour the miso sauce over it.

Garnish with finely sliced green onion and serve hot.

Enjoy!


 

Cultured Cheese Stromboli – Meatless Mondays #12

What is Stromboli?

Homemade stromboli

  Stromboli, on the other hand, is more of a sandwich than a turnover, although you might mistake it easily as calzone because of their similarities in appearance. The dish, however, does not contain the sheep’s milk cheese, ricotta. Although it can be considered as an Italian dish, it was made up somewhere in the United States, although the location is not quite known, some say in Philadelphia, some say in Washington state.

The Stromboli is rolled with a stuffing of choice before cooking. You can add many different ingredients to create some great flavor profiles. Try fresh herbs, sun dried tomatoes, or wild leeks &mushrooms! Other cheeses like a mix of ricotta, aged Parmesan, and mozzarella. Stromboli is great for a lunch or as a main for dinner. Below is what you need for two different styles.

What is Needed…

Style I – Cheese and Vegetable Stromboli
• 10 ounces pizza dough
• 1⁄3 cup cultured cheese or fresh mozzarella cheese
• ½ cup sliced artichoke heart
• 3 chopped roasted red peppers
• 1⁄3 cup chopped black olives
• Herbs of choice like fresh basil, thyme, and parsley
• Salt and pepper to taste

Alternatively…

Style II – Cheese, Spinach, and Garlic Stromboli
• 10 ounces pizza dough
• 1⁄3 cup cultured cheese or fresh mozzarella
• 1 or 2 fresh garlic cloves or fermented garlic honey cloves
     Note: If fresh garlic is too strong of flavor fry in a little olive oil before stuffing
• ½ cup chopped fresh spinach, well drained
• Salt and white pepper to taste

Directions…

Have the cultured cheese ready to go a few days in advance. The cheese needs to be a ‘hard’ cheese with little moisture, so that it stays within the crust.
1. Preheat oven to 375 F.
2. Line a baking sheet with foil and brush with olive oil.

stromboli ready to roll

3. Turn out the dough onto a lightly floured surface.
4. Spread the cheese, leaving a 1-inch border.
5. Add the other veggies.
6. Roll like a jellyroll and crimp the edges.
7. Score the tops almost through and brush the top with egg white wash or olive oil for a golden top, if desired
8. Bake for 20-25 minutes or until the cheese is melted through.

stromboli
Serve hot with a side of marinara sauce, if desired. Being versatile, stuff Stromboli with many different ingredients for a change from old style pizzas. For the holidays, make smaller sized Stromboli for ‘finger food’ at gatherings.

Feedback: This recipe, though simple, is delicious. Being vegan I substituted home made soy cheese for the mozzarella, and I made my own pizza dough. I also added some fresh basil leaves. Yum. This would be great made in miniature versions as finger foods for a holiday get-together.

Cashew Rice with Peas – Meatless Mondays #10

This is a simple and easy to make recipe for lunch or dinner.

Start by steaming rice, Basmati rice is traditional rice from India. Basmati is imported from the east and available at all Indian grocery stores and many health food stores. Substitute with white or brown rice if needed, however, basmati rice is extra special in that it is nutritious and has very good flavor.
cashew rice

What is Needed:

– 2 to 3 cups steamed basmati rice
– ½ cup roasted cashew pieces
– ½ cup of peas
– 2 tablespoons ghee or clarified butter,
olive/coconut oil for vegan
– Pinch of turmeric powder
– Pinch of hing (a spice used in many Indian dishes)
– ½ teaspoon sea salt or to taste
– Fresh tomatoes diced, for garnish
– Freshly chopped coriander leaves or dry spice

Once the rice is steamed, the dish is ready to assemble…

Add the ghee to a clean pot, and then add the steamed rice.
Add turmeric, hing, coriander, and salt. Stir ingredients together until well mixed, making sure not to crush/over work the rice.
Add cashews and peas, blend into rice mixture and heat through.

Garnish with the tomatoes and more coriander.
Serve with chapatis or flat bread if desired.

Hint: Replace the ghee with extra virgin olive oil or coconut to make a vegan dish.  Serves 4