This Week’s Veggie Feast
(Sorry, no photo this week. I am out of town.)
Red cabbage, beets, arugula, garlic braid, cilantro, salad mix, zucchini
New This Week
Red cabbage is beautiful and delicious. Stores well in the fridge. See two recipes below if you need some ideas to make this veggie into a meal.
For you greens lovers out there we remembered to seed some arugula! Arugula is a slightly spicy mustard green that can be eaten raw or lightly cooked. Yummy as a salad.
A selection of beets. They all taste a little different, but cook the same.
Garlic braids are a convenient and pretty way to store garlic. The garlic in these braids are still curing, which means the leaves will keep losing moisture and the skin around the garlic will get drier and seal in the cloves. This process takes several weeks. Hang the garlic somewhere out of direct sunlight. If you want to keep the braid intact for winter storage know that you will get more garlic throughout the summer/fall.
Cabbage Mango Slaw
- 3 cups shredded cabbage (½ of small purple cabbage)
- 1 large mango (ripe but firm, not soft)
- ½ cup cilantro chopped, thin stems ok
- ¼ C finely diced or thinly sliced red onion
- ½ to 1 jalapeno- finely chopped
- 2 tsp olive oil
- 1 orange (zest and juice)
- 1 lime
- ½ tsp salt
- Slice or shred cabbage very thinly- Add to large bowl.
- Peel mango with a vegetable peeler, then slice into thin strips, or cut into cubes and place in the bowl.
- Add onion, cilantro, jalapeno.
- Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime
- Add oil and salt and mix gently to combine.
- Taste and adjust salt, heat and citrus. Often I will squeeze in the other half of the orange.
- Refrigerate until ready to serve.
Source: Feasting at Home
Sesame Cabbage Rice Noodle Salad with Crispy Tofu (or Chicken)
- 2 ounces vermicelli rice noodles
- ½ head purple cabbage- finely sliced
- 4 scallions, sliced at a diagonal
- ⅛–¼ cup finely sliced red onion
- 12 ounces baked or seared tofu ( see notes) or shredded chicken
- 1 bunch cilantro ( chopped)
- 2– 3 tablespoon toasted sesame seeds
- ¼ cup roasted peanuts ( optional)
- handful sunflower sprouts ( optional)
- 1 tablespoon olive oil
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey (or agave or cane sugar)
- 1 teaspoon finely minced ginger ( or ginger paste)
- 2 teaspoons soy sauce or GF Liquid Amino Acids
- ¾ teaspoon salt, more to taste
- squeeze of lime
- Set water to boil for the noodles.
- Decide what tofu or chicken option you want to use and start that process. ( see notes)
- Thinly slice the cabbage and add it to a big bowl. Add the scallions, red onion and cilantro and toss.
- Whisk the dressing ingredients together in a small bowl and toss with the cabbage.
- Soak the noodles in the hot water ( turn heat off) for 1-2 minutes, stirring until just pliable. Do not boil the noodles! Just let them get tender and pliable. Al dente is perfect, they will get softer in the salad. Rinse with cold water, until they feel very cold. Drain well and add to the cabbage salad. Toss.
- Add your choice of protein. Sprinkle with sesame seeds and roasted peanuts and sprouts if using.Enjoy!
If adding tofu, you can purchase pre-baked tofu – or either pan-sear it or bake your tofu at home. If baking, I use a marinade of equal parts soy sauce ( or GF liquid Amino) and either sesame oil or olive oil. Cut into cubes. Toss lightly with marinade. Bake on parchment in a 400F oven for 25-35 minutes, until a little crispy. Add a little sriracha or chili flakes to the marinade if you like, for heat.
To sear, just sauté in a large pan, in a little hot olive or peanut or coconut oil – seasoned with salt and pepper – sear until most sides are golden. Sometimes I’ll add a a smashed garlic clove to the hot oil, to infuse it before cooking the tofu. If you like extra crispy tofu, coat it in cornstarch first.
Source: Feasting at Home