Tag Archives: cabbage

The mother of all slaw

SurowDSC_4645Ever wondered where Cole Slaw is rooted? It must be from somewhere East… In Poland for example, there is Surówka, which means literally ‘raw’ salad, but then there is the German ‘Rohkost’. It is made in varieties with shredded carrots, apples, raisins and cabbage and likely other raw vegetables, plus fresh herbs, such as dill. You can add some sauerkraut to add some beneficial culture. The dressing can be salty or sweet, with plain lemon and spices. But you can also dress it up creamier, for example, add some cashew cream or tofu and replace the sugar from the recipe with a date or alternative sweetener in the blender. It is so fresh and tasty, much fresher than the usual tired and oily slaw. See recipe

The plant based traveller

PierogDSC_3873Last week I was in Poland. With mom, aunt and sister, we went as far as Gdansk in search of our family roots. I must confess, I am a miserable ambassador for vegan food when abroad. I don’t have a vegan food guide or plan ahead for 100% acceptable food. And Poland surely can be a challenge with its hearty old world fare. Noticing a vegetarian chain restaurant on the way, I also liked to discover local possibilities – for example Pirogi. In a good restaurant, there was always a meat free Pirogi version on the menu (this one here for example is with mushrooms and sauerkraut, others come with chanterelles or potatoes). Aside from the accidental bacon bit decor, eat your pirogi, dig into the surowka (raw cabbage salad,) that is complimenting many hot dishes and you have an acceptable meal, wash down with a local Vodka, repeat. Pirogi even come as dessert pastry filled with fruit blends. Definitely worth an experiment at home.

Alternative grains

Another wheat alternative is Buckwheat, also called Kashi. The name comes from its resemblance to the triangular, but bigger beechnuts. A short growing season makes buckwheat perfect for colder climates or as a second crop. Historically, with increased output of wheat and other grains in colder climates, buckwheat has lost its importance over time, but has become recently more popular  as they offer an alternative to a gluten free diet. In general, it is a good idea to include buckwheat in our diet. Recipes I have seen use buckwheat pasta together with vegetables as a salad. To avoid eating the dish cold in this season, I lightly sauteed the vegetables and topped everything with marinated, fried tofu. See recipe

Smooth Sidekick

Savoy cabbage is a native in the Savoie region. The big Mediterranean winter vegetable is milder than other cabbages and sometimes eaten as salad. Some outer curly leaves are dark green, however the inside is usually pale, still with curly leaves. Some varieties grow pointy tops, some stay flat round. The very mild and sweet flavor of Savoy cabbage is often combined with strong and salty flavors in meat. But its fast preparation quality makes it also perfect for veg’n dishes. I like to combine it with grain meat and home fries. The big leaves are also superior for stuffed cabbage leaf recipes. See recipe

A fresh Start

Still in the old year, we are craving the New Start. Cleaning the fridge, I find a red cabbage patiently waiting, time for a fresh lunch salad with red cabbage. A recipe suggested all kinds of ingredients I did not have, so I just added what was available with and Asian style dressing. See recipe

Fall Fare

Fall salads need to be more creative. The season for good tomatoes and cucumbers is gone, as are light greens. Everything moves to more durable salad greens, root vegetables cabbages and exotic fruits. This week marks the last CSA and market day. Trying to extend my measly greens, I was surprised how well radishes and cabbage go with oranges and avocado. This is a very satisfying blend. See recipe.

Vampires and Borscht

Happy Halloween! For the second time in a row, Halloween has become the spooky reminder of global warming. Last year we had snow and ice that day which cancelled Trick or Treating, this year in the aftermath of hurricane Sandy, Trick or Treating happened on a limited scale with early curfew. Still groups of kids made it into the woods and I must admit, for the first time I ran out of candy. Woe is me. Continue reading

Summer cabbage

Cabbage is for Russian winters… however our summer farm share was brimming with early heads of durable white cabbage. Thank god, they store so well, they survived our travel time.
After several kinds of slaws, you may want a nice sauté. This mix with squash, sage and thyme just makes good use of last week’s CSA package. For a variety in starch you may want to use quinoa instead of traditional potatoes. Veg. style sausage meat is optional. See Recipe

Crossing the river

This weekend we crossed over to Nyack. True Foods, a campus style restaurant which makes very nice curries. I was inspired to do my own version of a mixed vegetable curry with coconut milk. Very comforting. See recipe

With Love from Russia

Cabbage is your friend in colder seasons. From Eastern Europe, to France, Cabbage is known as a reliable winter vegetable… Cabbage contains riboflavin (Vitamin B2) which is important for a variety of cellular processes. Riboflavin solution has a fluorescent yellow color. As excess of this vitamin is removed from the body, a deficiency is quite possible. Try this country style soup to warm up on a cold day.  See recipe