Serving Size: 4

Ingredients:

• 1 block tempeh (about 1 pound)
• 1 teaspoon dried basil
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/4 cup fresh lime juice
• 1/4 cup fresh tangerine or orange juice
• 1 1/2 cups diced fresh pineapple
• 1 sweet red bell pepper, cut in small pieces
• 3 cups Napa cabbage, finely shredded crosswise
• 1 cup shredded carrots
• 4 scallions, thinly sliced (about 1/2 cup)
• 1 tablespoon each finely diced fresh basil, mint, and cilantro
• coarse salt and ground pepper

Directions:

1. Slice the tempeh in thin bite-sized pieces.
2. Brown in a frying pan evenly on all sizes and season to taste. We used a Mesquite sort of flavoring.
3. Prepare the pineapple and cut into bite sized pieces.
4. Grate the carrots and cut the scallions.
5. Cut the red bell pepper (discard the seeds and stem).
6. In a bowl, whisk together mustard, oil, and juices.
7. Add tempeh and pineapple.
8. In another bowl, toss together cabbage, carrots, herbs, and scallions.
9. Add tempeh mixture to vegetables and toss.
10. Season with salt and pepper.

This makes a very tasty dish. We served it as a main meal, but without rice or pasta. We had so much pumpkin that the meal was plenty , without putting it over something more. We did add a fresh apple, chopped in bite sized pieces, as we enjoy apple with cabbage.

Serving Size: 4

Ingredients:

• 1 small can of Mandarin oranges, drained
• 1/2 red cabbage, very thinly sliced
• 3 tablespoons balsamic vinegar
• 1 tablespoon sweetener (agave, corn, rice syrup or whatever)
• 2 tablespoons walnut oil
• 1 3/4 ounce walnuts, chopped
• pinch of salt

Directions:

1. Place the red cabbage, balsamic vinegar, walnut oil, sweetener, and walnuts, into a bowl.
2. Mix well and leave to marinate for five minutes to 1/2 an hour.
3. If the cabbage is very finely shaved, then only 5 minutes is needed, if the pieces are slightly thicker it can marinate for longer, however the longer it marinates, the softer or “soggier” it becomes.
4. To serve, place the salad onto a plate and top with the mandarin slices.

Notes:

Inspired by Chef Phil Vickery of BBC Ready Steady Cook

Serving Size: 4

Ingredients:

• 1 medium green cabbage, finely shredded
• 1 medium red onion, thinly sliced and separated
• 2 Tbs. orange zest
• 1 pint blueberries

For the blueberry dressing:

• 1/2 cup soy yogurt, (or 1/4 cup soyanaise and 1/4 cup soy yogurt)
• 1/4 cup blueberry vinegar*
• 3 Tbs. orange juice
• 1 tsp. mustard
• 1-2 Tbs. sugar
• 3/4 tsp. cloves, ground
• salt
• fresh ground black pepper
• orange slice (optional to garnish)

Directions:

1. Slice the cabbage very finely.
2. Slice the onion thinly.
3. Place cabbage, onion, orange zest, and blueberries in a large bowl.
4. (Reserve a few blueberries as garnish).
5. Gently toss to mix evenly.
6. In a separate bowl, mix the ingredients for the blueberry dressing.
7. Pour the dressing over the salad and mix well.
8. Optionally garnish with an orange slice and some fresh blueberries.

* You can make a “quick” blueberry vinegar by mashing a few fresh blueberries (3 or 4) in about 1/4 cup of distilled vinegar. Mash them and stir well then strain through a sieve. The vinegar will be a light pinkish/purple color with a mild blueberry flavor. You can also make a “quick” blueberry mustard in the same way. Mash a couple of blueberries in a tablespoon of mild mustard.

Notes:

It’s very easy to make your own fruit vinegars. They add such a nice flavor to dressings and sauces. As each of the berries comes into season, I usually make a pint or 2 of berry vinegar. A tasty idea also to consider, is berry mustards.

adapted from http://www.recipezaar.com/237710

Serving Size: 2

Ingredients:

• 300 g tofu (natural or seasoned)
• 200 g savoy cabbage, shredded,
• 200 g pak choi, sliced
• 2 tbs. sesame oil
• 3 cloves garlic, finely sliced
• 20 g fresh mint lives,
• 300 g vegan wok noodles

Directions:

1. Place the cabbage and pak choi in a colander and rinse thoroughly with cold water.
2. Drain but do not allow to dry out.
3. Heat a wok or large, wide pan with a lid over a high heat.
4. Add the oil and heat.
5. If using natural tofu, cut the tofu into bite sized pieces, and cook in the oil until golden brown.
6. When the tofu is golden, add the garlic and mint leaves.
7. Stir-fry for 1-2 minutes until the garlic is golden.
8. Add the noodles to the pan and stir-fry for 2 minutes.
9. Mix in the prepared greens.
10. If using prepared, seasoned tofu, add it now.
11. Add 75ml cold water and cover.
12. Cook for 3-4 minutes, or until the greens have just started to wilt and the water has evaporated.
13. Serve immediately

Serving Size: 4

Ingredients:

• 1 med. onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 tbs. olive oil
• 1 qt. water
• 1 can small kidney beans or chickpeas
• various fresh veggies including carrots, zucchini, green beans, wax beans, potatoes, peas, cabbage, okra and/or turnips
• 2/3 tsp. basil
• 2/3 tsp. oregano
• 2/3 tsp. paprika
• 2/3 tsp. rosemary
• 1 can small tomato paste
• 1 can lg. stewed tomatoes
• 1/2 cup pasta, (spirals bows, shells)
• tabasco
• lemon juice
• salt & pepper

Directions:

1. Using a large pot, sauté the celery in the olive oil.
2. Ad the onion and carrot pieces and saute until they are soft.
3. Wash and cut all vegetables in bite size pieces, add them to the pot.
4. Add water and stewed tomatoes salt pepper and herbs.
5. Simmer for 30-45 min.
6. Add tomato paste and a bit f water if the soup seems too thick.
7. Add the pasta and cook until pasta is soft.
8. Season to taste with salt and pepper and tabasco and lemon juice.
9. Serve with a lovely crusty bread.
10. If you have soy parmesan cheese, you can sprinkle a bit on top as you serve.

Notes:

Using fresh herbs for this soup really makes a difference. This soup tastes nice with a light fruit salad.

Serving Size: 9

Ingredients:

for the dough

• 1&1/2 cups flour
• 1 tbs. olive oil
• 1 tbs. curry powder
• pinch salt
• pinch sugar
• 1/2 cup warm water
• 1 packet yeast

for the filling

• 1/2 head cabbage, finely sliced
• 1 tbs. oil
• 1 tbs. garam masala
• 1 tbs. hot curry powder
• pich of salt
• cayenne pepper to taste

Directions:

1. Place the flour in a bowl with a pinch of salt and curry powder.
2. Measure 1/2 cup of warm water, place the sugar in the water and then the yeast, stir gently to dissolve.
3. Add the yeast water to the flour.
4. Add 1 tablespoon of olive oil and mix with a mixer.
5. When the dough is well mixed, put a clean towel over the top and place in a warm spot for 1/2 hour or until the dough has doubled in volume.
6. Meanwhile, slice the cabbage very thinly and sauté in a frying pan with the oil.
7. Add the spices and cook just until the cabbage is wilted.
8. Grate the cheese.
9. Preheat the oven to (180C) or (325 F).
10. Using a tablespoon full of dough form about 10 balls and roll into circles on a well floured surface.
11. In the center of each circle of dough, fill 2 or 3 teaspoons full of the cabbage mixture.
12. Place the a small portion of the grated cheese on top of the cabbage mixture.
13. Fold the circle in half and seal with a fork.
14. You may want to brush the dough with oil for a glazed finish. But this is not necessary.
15. Place the patties in the oven and bake for 15-20 min. or until golden brown.

Notes:

If you want it very spice, you can put some Sambal Olek on top as well.
I have 2 very nice dough presses or forms. They open in half and then you lay one piece of the dough on one half, place the filling inside, then the 2nd sheet of dough and close the form to seal the edges. It make the process much easier, cleaner and the patties come out as sweet forms. These are flowers, and i have a heart form also. You can also purchase the traditional one which looks like a half circle.