Peanut Coleslaw

From Mollie Katzen's  The Heart of the Plate - photo 8/29/2020

Needed to find something to do with a small head of cabbage from Hungry Harvest.  A recent article in the Food section of the Washington Post has chefs recommending their favorite vegetarian cookbooks. This one was mentioned, and I had a copy on my shelf which I hadn't used much.  This recipe reminded me I should be using it MORE!!

This was wonderful and refreshing.  It starts out as 5 cups of cabbage, but quickly settles into much less as the salt, sugar and vinegar tenderize it.  Add the cilantro and chopped peanuts shortly before serving.

Other options include tofu, orange sections, or a grain or noodles underneath.

Ingredients:

1/3 cup finely minced red onion

5 cups finely shredded green and/or purple cabbage (1 small head)

1 tsp salt

2 Tbsp sugar

2 Tbsp cider vinegar

2 Tbsp natural peanut butter

1/2 tsp minced garlic

2 Tbsp hot water (more if needed, but the liquid collects quickly)

1 large carrot, coarsely grated

1 red bell pepper, coarsely chopped

Crushed red pepper - I just used a quick sprinkle

Cilantro leaves chopped (optional)

1/2 cup chopped lightly toasted peanuts

Directions:

1) Mince red onion, place in a fine mesh colander, pour some hot water over to take out the 'sting'.  

2) Place 4 cups of the cabbage in a large bowl and sprinkle with salt, sugar, vinegar.  Toss to coat, and let sit while preparing the rest.

3) Measure the PB into a small bowl, add garlic and 2 Tbsp of the hot water.  Mash with a spoon and then whisk smooth, adding a drop more water as needed until it's the consistency of stirred sour cream.

4) Pour the peanut sauce onto the cabbage, add the onion and toss.  Let it sit for 5-10 minutes, until it packs down enough to make room for the additional cup os cabbage and grated carrot and chopped red pepper.

5) Cover and refrigerate for at least 2 hours and up to overnight - although I have to say, it was delicious immediately.

6) Shortly before serving, season to taste with cilantro and peanuts.

Gado-Gado - with peanut sauce

Adapted from Moosewood Cookbook by Mollie Katzen  1977

This is normally an Indonesian dish, with ingredients listed below. I had Asian eggplants and okra I needed to use, so I made this delicious sauce and used it to top the stir fry made with the veggies and onion.  Then I used the leftover sauce the next few days as a dip and to flavor lentils and other dishes.  Very versatile, and improves day by day.  The first night I thought the taste of vinegar was too strong, but by the next day and especially two days later, it was perfect.

FOR THE SAUCE:

1 cup chopped onion
2 medium cloves garlic, minced
1 cup good, natural peanut butter

2 Tbsp honey

1/4 tsp cayenne, more to taste

Juice of 1 lemon

1-2 tsp freshly grated ginger root

1 bay leaf

1 Tbsp cider vinegar

3 cups water

3/4 tsp salt

Dash of tamari

2 Tbsp canola oil

UNDERNEATH THE SAUCE:

An artful arrangement of combined cooked and raw vegetables on a bed of fresh spinach.  Here are some recommended veggies and garnishes from Moosewood Cookbook:

Shredded cabbage, carrot slices, celery slices, steamed or raw

Broccoli spears or fresh whole green beans, steamed

Fresh, raw mung bean sprouts, tofu chunks either raw or sautéed in oil with sesame seeds, or pieces of egg

GARNISH WITH:

A drizzle of sesame oil, apples, lemons, oranges, raisins, and/or toasted seeds and nuts

Veggie Sesame Noodles

PRINT

Veggie Sesame Noodles

• Author: Cookie and Kate
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 6 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Chinese-Inspired
• Diet: Vegan

★★★★★

4.7 from 21 reviews

This riff on sesame noodles features tons of colorful vegetables. This recipe is healthy and easy to prepare—perfect for bringing to get-togethers! It’s vegetarian/vegan and easily gluten free. Recipe yields 6 side servings.

SCALE

INGREDIENTS

• 8 ounces soba noodles or spaghetti noodles of choice*
• ¼ cup sesame seeds
• ⅓ cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
• ¼ cup toasted sesame oil
• 2 tablespoons lime juice (about 1 medium lime)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, pressed or minced
• ½ teaspoon red pepper flakes, to taste (scale back or omit if sensitive to spice)
• 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼th medium cabbage)
• 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 ½ cups)
• 1 red bell pepper, sliced into very thin strips
• 1 bunch green onions, chopped
• ½ cup chopped cilantro
• Optional: 2 cups shelled edamame, steamed

INSTRUCTIONS

1. Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
2. Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
3. In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
4. To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro and optional edamame to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.

NOTES

Recipe adapted from Last Minute Sesame Noodles on Aggie’s Kitchen, originally from Eatingwell.com 

Okra with potatoes and onions

From Aruna:

https://www.sanjanafeasts.co.uk/blog/2019/09/gujarati-style-okra-potatoes/

I was inspired to cook okra after seeing how nice the pods were at Oasis farm.  I dutifully picked some then left them in the field by accident.  The store bought ones probably aren't as good, but they'll do until the next trip to the farm.  

This is a recipe that Aruna recommended.  Seems like a good recipe but there are no measurements.  Cant really say what I used, but it tasted good in the end.  Maybe it doesn't matter?

Learned that using lemon juice keeps the okra from getting slimy - which is why I usually avoid it.  We'll have it for dinner tomorrow, but it seems good so far.  And it has potatoes - what more do I need to say?!

Substitute for asafetida is garlic or 1/2 garlic powder and 1/2 onion powder.  I used the latter.  There were several garlic cloves already in the recipe.