Cabbages and Lettuces — beyond salads
Here’s a nice change of pace from “white” coleslaw — a combination of red cabbage and carrot, sweetened with dried apricots. It adds a refreshing note to spicy meals and adds vibrant color to the plate. Read More→
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Napa cabbage is a superb companion to dark leafy greens, adding a lighter texture and flavor as well as visual interest. This dish comes very close to being downright addictive. It’s an amped-up variation of Stir-Fried Chard with Napa Cabbage from Wild About Greens, with tofu added, and the flexibility of using whichever kinds of greens are most abundant in your garden or at the farm market. Serve with (or over) a simple noodle or grain dish and a bright, colorful salad. Read More→
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Napa cabbage is a leafier relative of bok choy. It’s quick and delicious in a stir-fry with mushrooms. This is compatible with Asian rice, noodle, and tofu dishes. Read More→
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Here’s an almost-no-cook (actually completely no-cook if you like raw corn) soup that’s perfect for midsummer. Lettuces are abundant in gardens and in farm markets, and if you find yourself with too many heads, this soup will take two of them off your hands and out of your fridge! Fresh corn pairs perfectly with the lettuce in this mildly curried, refreshing chilled soup. Read More→
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This simple soup is a good introductory course for a mixed vegetable and tofu stir-fry. Read More→
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Ramen noodles are now readily available, even without the ready-made soup mix, in the Asian foods section of well-stocked supermarkets. They are an appealing addition to simple soups. Read More→
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This zippy stir-fry will be on the table quickly you when you want something easy and spicy.
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The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage, but for flavor, I prefer a fresh green cabbage. For a complete, easy meal, accompany each serving with a couple of links of sautéed vegan sausages and a salad of mixed greens, tomatoes, peppers, and carrots.
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