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Cabbages and Lettuces — beyond salads

Fresh Chickpea Buddha Bowl

Fresh Chickpea Buddha Bowl

A buddha bowl is a healthy meal composed of various vegetables layered over a base of grains. This Chickpea Buddha Bowl recipe uses quinoa for its base.

 

 

Fresh Chickpea Buddha Bowl
Serves: 2
 
Ingredients
  • 1 red onion, sliced
  • 1 pepper, sliced
  • 1 cup canned chickpeas, rinsed and drained
  • 6 mini bok choy
  • 1 pinch cumin
  • 1 pinch turmeric
  • 1 pinch ground coriander seeds
  • ⅔ cup cooked quinoa
  • ½ cup sprouts
  • 1 tsp parsley
  • 1 tsp sesame oil
  • 1 tbsp canola oil
  • ½ tbsp rice vinegar
  • salt and pepper
Instructions
  1. Preheat the oven to 450°F.
  2. In a bowl, mix the onion, pepper, chickpeas, and bok choy with a dash of olive oil, a pinch of cumin, another of turmeric and another of ground coriander seeds.
  3. Place the vegetables on baking sheet and bake for 20 minutes.
  4. In a large bowl, arrange all ingredients, starting with quinoa. Then add vegetables, sprouts, and parsley.
  5. Mix the oil with the rice vinegar, and sprinkle the Buddha bowl lightly with salt and pepper.

 

Ethiopian Stewed Cabbage in Golden Tomato Sauce

Spicy golden cabbage from Teff Love by Kittee Berns

If you’re looking for new cabbage recipes, this recipe is a great alternative to slaw or stuffed cabbage. When cabbage is cooked down, as it is here, it becomes a very tender, almost buttery, sweet vegetable. Called Ye’tikil gomen be’timatim in Ethiopian, this recipe for Ethiopian Stewed Cabbage in Golden Tomato Sauce is perfect to serve with inejra or Quick Teff Crêpes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking* by Kittee Berns © 2015, Book Publishing Company, reprinted by permission.

More

See also Tender Kale with Carrots, Onion, and Mild Spices as a filling. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo), refer to the aforementioned book!

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Grilled Cabbage

Grilled Cabbage from Joe Yonan

Be prepared for a revelation: you probably would  never think to put a cabbage on the grill, but you should. Besides adding smoky flavor, grilling brings out the vegetable’s natural sweetness, making it appealing even for people who didn’t think they liked cabbage. This will be easier if you have a grill basket, but it’s doable without it. The cabbage can be grilled, then cooled to room temperature and refrigerated in an airtight container for up to one week. Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan* © 2013. Published by Ten Speed Press, an imprint of Random House LLC.

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Cold Coconut Cream of Lettuce Soup

Cold coconut cream of lettuce soup

Here’s an almost-no-cook (actually completely no-cook if you like raw corn) soup that’s perfect for warm weather meals. 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. Photos by Evan Atlas. Continue Reading…

Chinese-Style Stir-Fried Lettuce

Chinese-style Stir-fried lettuce

Have you ever made the mistake of buying a big head of lettuce when you already had another whole head in the fridge? Or had a surplus from your CSA farm share? This easy stir-fry is a good way to use lettuce, whether excess or not. It’s best to use crisp lettuce like romaine for this. The leaves become slightly tender and the midribs stay nice and crisp when prepared this way. Photos by Hannah Kaminsky. Continue Reading…

Stir-Fried Greens with Napa Cabbage and Tofu

Stir-fried-greens with tofu and napa cabbage

Napa cabbage combines nicely with darker 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. Continue Reading…

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Vegan recipes by VegKitchen