Serving Size: 4

Ingredients:

• 18 ounces sauerkraut
• 1/2 sweet red bell pepper
• 1 red chili pepper
• 1-2 fresh sweet apples
• 3 tablespoons olive oil
• 1 ripe mango
• 1 ripe avocado
• 2 limes juiced

Directions:

1. Squeeze the juice from the sauerkraut, save it for another recipe (it’s very healthy).
2. Put the sauerkraut in a sieve and lightly rinse with cold water to remove most of the salt, and squeeze the water out.
3. Separate the sauerkraut with a fork and place in a large serving bowl.
4. Cut the stem from the sweet red bell pepper. Slice half of the pepper in very thin strips.
5. Cut the top of the chili pepper of, and remove the inner veins and seeds. Slice the chili pepper in very thin slices.
6. Add both peppers to the sauerkraut and mix.
7. If the apples are biological, you can include the skin, if not, peel and core.
8. Grate the apples into the sauerkraut and mix well.
9. Mix the lime juice and olive oil and pour over the sauerkraut and mix the salad well.
10. Slice the mango, remove the seed and peel.
11. Slice 1/2 of the mango in medium chunks and mix through the salad.
12. Slice 1/2 of the avocado in medium chunks and mix through the salad.
13. Serve generous portions on 4 salad plates.
14. Slice the other halves of the mango and avocado and use as garnish on top of each salad.
15. Any salad that is left over after serving can be placed at the tale in a serving bowl for people to help themselves.

Yield: 2 servings

Ingredients:

• 1 medium beet, peeled, cooked and pureed
• 1 ripe mango, peeled, stone removed and cut into pieces
• 2 cups mango juice
• 12-15 mint leaves
• 1 teaspoon agave syrup
• 1 lime, juiced

Directions:

1. Place the pureed beet in a blender.
2. Add the mango pieces, mango juice, lemon juice and mint.
3. Whiz to a smooth consistency.
4. Taste, if it is not sweet enough, add 1 teaspoon of agave syrup.
5. You may want to add a bit more lemon juice also.

Serving Size: 4

Ingredients:

for the tofu:

• 1 lb. tofu

for the marinade:

• 1/4 cup tamari or soy sauce
• 1/4 cup water to thin the marinade
• 1 lime or lemon
• pinch salt
• pinch garlic powder
• pinch ginger powder

for the crispy batter:

• 1/2 cup flour, separated
• 1/2 cups panko bread crumbs
• 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain)
• light vegetable oil for frying
• light pinch of salt after cooking the tofu

for the chili mango cream:

• 1 large sweet ripe mango
• 1 canned pineapple ring
• 1/2 cup plain soy yogurt or soy cream cheese as Tofutti
• 3-4 tablespoons Thai Chili Sauce
• 1/2 jalapeno (optional)
• small pinch salt

Directions:

to prepare the tofu:

1. Drain and lightly pat the tofu dry.
2. Cut into large bite sized cubes.
3. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour.
4. Meanwhile, make the mango chili cream.

to make the mango cream:

1. Slice the mango and discard the seed.
2. Peel the slices, and place in a blender or food processor.
3. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
4. If desired add 1/2 of a deseeded jalapeno.
5. Whizz the mixture to a smooth consistency.
6. Season to taste with salt.

when ready to make the meal:

1. Spread 1/4 cup of dry flour on a large plate.
2. Put 1/4 cup of flour in a shallow bowl and add enough water to form a thin paste.
3. Mix the panko and coconut in a 3rd shallow bowl.
4. Dredge each marinated tofu piece through the flour, evenly coating each piece.
5. Then dredge each piece through the flour ”paste”.
6. Finally dredge each piece though the panko/coconut mixture so that each side is covered with crumbs.
7. Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
8. When golden, remove from the oil, drain on paper towels.
9. Lightly sprinkle a pinch of salt over the cooked tofu pieces.
10. The tofu pieces can be kept warm until ready to serve, in a moderate oven.

Serve the tofu poppers with a bowl of mango cream for dipping.

We spotted this lovely salad and looked forward to enjoying it over the weekend. It was very delicious and easy to make. We will be havig this one more often.

It’s a delicious salad that is quick and easy to prepare. In fact, we did not follow the directions completely, as we enjoyed the salad raw. We did not need to cook the frozen peas, just thawed them. And, we prefer the fresh bean sprouts to be nice and crunchy. We used the mung bean sprouts found fresh in the store. We’re looking forward to having this salad again though the summer months. It was very tasty.

Ingredients:

• 1/2 small head cabbage
• 1 mango
• 2 large carrots
• 1/2 cup soyanaise
• splash orange juice
• splash vinegar
• pinch salt
• 1 tablespoon agave syrup
• 1 tablespoon fresh mint, minced
• 1 tablespoon fresh coriander or cilantro, minced

Directions:

1. Slice the cabbage very thinly or shred.
2. Peel the carrots and grate.
3. Peel the mango and cut away from the seed.
4. Cut the mango in small cubes.
5. Mix the dressing using the soyanaise, juice, vinegar, salt and agave syrup.
6. Chop the mint and coriander very finely.
7. Place the sliced cabbage in a large salad bow.
8. Add the carrots and herbs and toss to mix well.
9. Add 1 or 2 tablespoons of the dressing and mix.
10. If you wish more dressing then add more.
11. Add the magnos and gently mix.
12. Serve right way.

Serving Size: 4

Ingredients:

for the coconut pudding:

• 1/2 cup flaked coconut
• 1 -14 ounce can coconut milk
• 6 tablespoons cornstarch
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• spray oil for the custard cups
• 1 mango
• 3-4 kiwis
• spring of mint, lemon verbena or stevia as optional extra garnish

Directions:

1. Oil 4 individual custard cups.
2. Heat a frying pan and lightly toast the coconut. Stir constantly as the coconut browns very quickly. (We used non-sweetened coconut, as that as all we can get. You can also use the sweetened if you want. If so I would put 1/2 as much sugar in the coconut milk.)
3. Put 1/2 cup of the coconut milk into a small bowl.
4. Add the cornstarch and mix well.
5. Put the rest of the can of coconut milk in a medium saucepan and heat.
6. Add the sugar and stir to blend.
7. Stir over a medium heat until the sugar is dissolved.
8. Slowly add the coconut milk that had been mixed with the cornstarch.
9. Stir well and add the vanilla.
10. Continue stirring vigorously as the mixture cooks. Do not let it boil.
11. Add in the toasted coconut and continue stirring.
12. As it cooks, it becomes quite thick. While stirring, the mixture will come away from the sides of the pan. It will be about 6-8 minutes of cooking and stirring.
13. When it is very thick, spoon the pudding into the 4 individual custard cup.
14. Allow to cool and place in the refrigerator until ready to serve.
15. It should be hardened in 2-3 hours.

to make the purees:

1. Slice the sides of the mango away from the stone. Peel the skin, reserve 1/4 of the mango to slice as garnishing pieces.
2. Cut the mango in pieces, place in a small bowl and puree.
3. If the mango is not very ripe, you may want to add sweetener of some sort. You can use pear juice, agave syrup, a sweet white wine or powdered sugar.
4. Peel the kiwis.
5. Save 1 kiwi to slice for garnishing, puree the rest of the kiwis in a separate bowl from the mango.

To serve the dessert:

1. Peel and thinly slice the remaining piece of mango.
2. Slice the kiwi in thin slices.
3. Un-mold the coconut pudding by “running” a knife around the edge of the custard cup. Or, you can set the cup in a bowl of very hot water for a minute and then un-mold. Un-mold by turning the cup upside down on top of a plate.
4. Spoon a 1-2 tablespoons of mango puree over the coconut.
5. Place 1-2 tablespoons of the kiwi puree on the other side, and garnish with slices of kiwi and mango.
6. We placed a small sprig of stevia leaves on top also as a garnish.

Serving Size: 4

Ingredients:

• 1 medium onion, chopped
• 1 ripe mango peeled and chopped
• 1 lb. carrots (about 3-4 medium), peeled and chopped
• 1 tablespoon olive oil
• 1 teaspoon mild curry powder
• 3 cups water
• 1 vegetable bouillon cube
• 6-8 tablespoons coconut milk (non-sweetened)
• lemon juice
• parsley or coriander as garnish, chopped

Directions:

1. Peel and chop the onion.
2. Peel and chop the carrots.
3. Heat the oil in a large soup pot.
4. Add the onions and saute until soft and glassy.
5. Add the carrots and saute the carrots for a few minutes, but don’t let the onion brown.
6. Add the water, the bouillon cube, the curry and bring the soup to a boil.
7. Cook the soup until the carrots have softened.
8. Cut and peel the mango.
9. Put 3/4 of the mango in the soup to cook, holding out a about 1/4 to use as chunks and garnish.
10. When the carrots are soft, puree the soup. I used an immersion blender.
11. Add the coconut milk and a splash of lemon juice.
12. Puree once more to mix well.
13. Season to taste with salt and pepper and possibly additional curry as desired.
14. Serve the soup garnished with a few pieces of chopped mango and either chopped coriander or parsley.

Note:

Adapted from http://suesse-hex.blogspot.com/2010/02/mango-mohren-suppe.html

Serving Size: 4

Ingredients:

• 1/2 small hokkaido pumpkin, deseeded
• 1 avocado, peeled and sliced
• 1 mango, peeled and sliced or cubed

for the vinaigrette:

• 1 small red onion, minced
• 3 tablespoons sweet Thai chili sauce
• 2 tablespoons white balsamic vinegar
• 2 tablespoons tomato juice
• 1 tablespoon olive oil

Directions:

1. If you have an organic pumpkin, there is n need to remove the skin as once it is steamed, it is also soft and edible. Remove the seeds from the piece of pumpkin and slice it very thinly.
2. Place the slices in a steamer and steam for 3-5 minutes.
3. When the pumpkin pieces are soft, remove from the steamer and place in a bowl of cold water to stop the cooking process. You want the pumpkin cooked, but not pureed.
4. Make the dressing.
5. Arrange the peeled avocado pieces, and the pumpkin slices with the mango pieces.
6. Drizzle the dressing over the salad optionally you could garnish with coriander leaves and sprinkle sunflower seeds.

This salad from Closet Cooking was not only delicious, but very nutritious. It is easy to make and the instructions are simple to follow. The only thing different that I did was to make my own vegan “fish” sauce using 2 kinds of seaweed, ground to a powder, some lime juice, lemon juice, garlic, ginger, chili soy sauce and water. The recipe made enough for four people, or two to enjoy the next day.
Although Kevin’s “Closet Cooking” blog is not vegetarian or vegan, he does include many good healthy recipes that are, and many others that are easy to veganize. Kevin has a wonderful sense of blending mixtures and flavors which result in very tasty recipes. We hope you make some of your own vegetarian fish sauce, and give this recipe a try, it’s really nice.