Green & Red Cabbage with Kale Slaw

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Kale, red & green cabbage, and carrots in a creamy nut-based dressing and topped with basil.

Salads

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A microgreen salad with Russian kale, collards, red cabbage, purple kohlrabi, purple radish, and beet greens; spinach salad; and also a spring mix.  Topped with cucumber, jalapeno, and a black mustard seed-chive dressing.

Mmm!

Urban Vegan’s Raw Slaw

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I’m not a huge fan of cabbage, but I will be eating this raw slaw!

Ethiopian Food…Uh…With Naan!

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www.theppk.com (for spicy lentils w/ tomatoes)

Lord Krishna Cuisine (for naan)

www.ivu.org/recipes (for potato/carrot/cabbage/onion mixture)

I tried a recipe from IVU for injera, leaving the bread dough to ferment for at least three days, but I had no luck when it came time to cook the bread.  No Ethiopian restaurant nearby to grab some bread from, either, so I chose to make naan real quick!

The vegetable mixtures were really tasty, all reminding me of dining at Abyssinia, a Philadelphia Ethiopian restaurant in the darling University City area.

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Do you think they’d let me back in the kitchen to show me how to make that awesome, spongy bread? 

Onward, Spring Roll Soldiers

I like to make my own spring rolls, to avoid mushrooms and the deep-frying that goes along with the ones purchased at restaurants.  I use garlicky tofu, vermicilli, cabbage, carrots, and spring onions/scallions/green onions.

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A doubled-up frozen spring roll wrapper, rolled up tightly with the food, and sealed with a mixture of water and whole-wheat pastry flour.  Admittedly, my spring rolls got messier as I grew inpatient with my task.

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I bake the rolls at 425-450F and then freeze for later use.  The rolls are brushed with a mixture of rice bran and peanut oil.  When ready to use, I pan-fry the rolls in my cast iron to crispen up each side and serve with Sweet & Sour Sauce from Authentic Chinese Cuisine.

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Stuffed Cabbage w/ Tempeh

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