In my pantry today:
- 3 c red cabbage, shredded
- 1/3 c walnut halves/pieces
- 1/2 mozarella ball, in tiny cubes
- 1 S carrot, shredded
- 1/4 c baby corn kernels
- 1 tbsp celery, minced
- 1 green onion, sliced
- 1 clove garlic, sliced thin
- 2 tbsp olive oil
- 1/3 c red wine vinegar
- 1 tsp apple cider vinager
- 2 tsp white sugar
- 1 pinch salt
- 3 dashes black pepper
I spent a lifetime not liking cole slaw, but I had never had anything but mayonnaise-based cole slaws and thus considered no other slaws of which to speak. About two years ago a little place called Farm Boy’s in Chapin, SC would become the new slaw-spiration in my vastly expanding relationship with cabbage. It was easy to accept with joy the health benefits of cruciferous vegetables, and the general price of a head of cabbage means there’s almost always one in the fridge. This cost:benefit ratio makes it an exciting endeavor to make an entree out of cabbage. Don’t you scoff.
Start your thinly sliced garlic simmering on the L side of ML. Let it infuse while you prep other ingredients. Whisk together sugar and vinegar; set aside. When you’ve got mixed in all the solids but cheese and walnuts, increase the oil to the high end of ML. Toast walnuts with garlic for a minute or two, stirring frequently, then mix in vinegar/sugar mixture. Pour warm dressing and walnuts over and into the bowl of cabbage. You can mix in the cheese now, or wait until serving time — if it sits in the vinegar it will emerge with almost a paneer-like texture. This is not necessarily a bad thing; plus it turns pink.
Let the entire cabbage conundrum sit at room temperature for at least an hour before serving or chilling. I let it sit at room temperature for a couple hours before serving, then I waited a day of refrigeration before serving the rest — both ways work fine. This is going to become a meal staple as the weather begins to warm into its boil: prepare yourselves for more summer slawlads at 5 spoons!
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Tagged apple cider vinegar, cabbage, carrots, celery, cole slaw, coleslaw, cooking, corn, cruciferous, cruciferous vegetables, dinner salad, dinner slawlad, entree, garlic, green onions, mozarella, olive oil, recipe, red cabbage, red wine vinegar, slaw, slawlad, vegetarian, Vinegar, vinegar based, walnuts
In my pantry today:
- 1 bunch kale
- 1 c soaked matpe beans
- 1 package Shan® Spice Mix for Chappli Kabab
- 1 egg
- 1/2 yellow onion
- 1 medium slicing tomato
- 5 slices of crystallized ginger
- 2 tsp asafoetida
- 2 tsp sesame oil
- 1 tbsp Lemonaise®
- 1 tsp apple cider vinegar
- 2 tsp sea salt
- 1 tsp black pepper
- 1/2 c vegetable ghee
- 1/2 c safflower oil
Boil your soaked beans for thirty to forty-five minutes. While that’s going on, chop onion into large chunks and throw into food processor; blend until paste-like. Then unload the dishwasher or something. Be patient, the beans will thank your digestive system later. Once soft enough to chew without making a face, drain the matpe and add it to the food processor.
Not burned, just made of black beans and shadows.
Add the spice mix, sesame oil and asafoetida and let it process itself for a minute or two. It should be a nice paste-like consistency. Put it in the fridge while you do this next here thing:
Wash your kale and begin stripping the veins. Tear or cut leaves into bite-size pieces and put in a large bowl. Mix Lemonaise™ with oil and vinegar then massage dressing into kale. Let sit for 15 minutes while you get back to this:
Take food processor bowl out of fridge and begin making nuggets. Your oil should be warming in a deep sauce pan on M-MH, for when it reaches sizzle-upon-tossed-droplet-of-water status, it is time to fry your balls. Flatten each ball slightly as you put it in the pan; after about 60 seconds, flip one to see its color. Once a satisfactory dark amber brown is reached on both sides, remove them from the pan onto a paper towel for a couple minutes of draining.
Arrange kale and sliced tomato on two plates, sprinkling each dish with 1/2 tsp salt and 1/2 tsp pepper. Top with your fried, protein-and-fiber-rich goodness. It will be spicy, and in fact was spicier than I anticipated. But in a good way. And I am proud that, egg notwithstanding for some, this is an entirely vegetarian meal. I am dutifully trying to add more kale into the culinary repertoire; right now I am trying to follow The Wahls Diet as closely as finances allow, and kale is an easy sell both for its price and nutritional value.
Now I am going to go collect that poster-child paycheck from the Kale Commission. ‘Night!
Posted in Uncategorized
Tagged apple cider vinegar, asafoetida, black pepper, Chappli Kabab, crystallized ginger, egg, Kale, lemonaise, matpe beans, onion, safflower oil, Sea salt, sesame oil, tomato, vegetable ghee