My sister made this salad for me a while ago, and it’s really yummy. The recipe comes from 101 Cookbooks by Heidi Swanson. This is a really yummy but still pretty light and healthy meal. The crispy shallots alone are amazing, but with the crunchy cabbage, chives, toasted almonds, and miso dressing, it’s really a perfect flavor combination. My sister makes marinated tofu to go with the salad that adds some protein and goes well with the crunchiness of the cabbage.
I didn’t change anything about Heidi’s recipe other than using a combination of red and green cabbage and a larger quantity of cabbage. You can find the recipe for the salad here, and I’ll include the recipe for the marinated tofu I put on top of the salad. Heidi Swanson has a Recipe Journal which some great recipes on it, so browse around her blog while you’re there!
And, to follow up on my New Year’s Resolution, the new (to me) ingredients in the salad are …miso and powdered mustard! I’ve of course eaten miso many times before in miso soup, but for some reason I’ve never cooked with it. Now I have a whole tub, so if you have any other yummy miso recipes, please share them in the comments!
Marinated Tofu Ingredients:
1 block of firm or extra firm tofu
1 – 2 shallots
3 – 4 cloves of garlic
small knob of ginger
1/2 cup of soy sauce
1/4 cup of rice vinegar
1/4 cup water
Marinated Tofu Directions:
- Drain the tofu and press the water out with a paper towel. Slice your tofu into 1/4 inch thick slabs. Spread the tofu out in a baking dish to marinate.
- Thinly slice the shallots, press or mince the garlic, and grate the ginger. In a bowl, mix together the soy sauce, rice vinegar, water, shallots, garlic, and ginger. Whisk together.
- Pour the marinade over the tofu so it’s evenly coated. Sprinkle some black pepper on top of the tofu. Allow the tofu to marinade for an hour or two (or longer).
- A lot of the liquid will probably be soaked up into the tofu, but drain off some of the excess liquid. Reserve the shallots, ginger, and garlic by straining the liquid. Pan fry the tofu, shallots, ginger, and garlic in a little sesame oil until the edges are golden and crispy.
- Top the Cabbage and Miso Salad with the marinated tofu and enjoy!
As preparations for a vegan Thanksgiving begin, I thought I would throw a new recipe into the mix. I love cranberries, so I wanted to try making my own cranberry sauce this year. It turned out really well and was easier to make than I thought it would be. After minimal prep time, you just need to occasionally stir this sauce as it reduces on the stove. It really takes very little effort for a yummy addition to your Thanksgiving meal. You can also make it a day ahead and let it cool in the fridge overnight, so it’s one less thing you need to make on Thanksgiving day.
If you want some other ideas for vegan Thanksgiving recipes, check out some of my past recipes. I would really recommend the stuffing recipe. It’s my mom’s recipe and a family favorite!
2 12-ounce bags of fresh cranberries
1 Tbsp grated fresh ginger
1 orange (zest and juice) + about 1/2 cup of orange juice
1/2 cup water
1/2 cup brown sugar
1 cup white sugar
2 cinnamon sticks
pinch of cinnamon
pinch of nutmeg
- Rinse the cranberries. Finely grate the ginger. Zest and juice the orange. Add enough orange juice to total 1 cup of juice. I used bottled orange juice, but you could use more fresh oranges if you have them on hand.
- In a large enough saucepan, combine the cranberries, orange zest and juice, ginger, water, brown sugar, white sugar, cinnamon sticks, pinch of cinnamon and nutmeg. Stir to combine the ingredients and coat the cranberries.
- Bring the mixture to a boil over medium high heat. Reduce it to a simmer and allow it to simmer for 20-25 minutes until the sauce is thickened. Remove from heat, take out the cinnamon sticks, and cool. Serve cool or at room temperature.
I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!
1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
ground black pepper
sticky rice or noodles
- Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
- Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
- In a separate pan saute the seitan in sesame oil so the edges get crispy.
- Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
- Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
- Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
- In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
- Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.