The dressing is quit important and we deviated a bit from the original. We made elderberry vinegar in the late summer and used that, we used walnut oil, and a sweet grainy mustard. We sweetened the dressing with agave so that the dressing was not to dark in color otherwise, we would have used elderberry syrup. The combination was delicious, and so nice to be eating fresh in winter. We hope you try this tasty salad that was published by the Vegetarian Times in March 2010.

We also made a light vinaigrette dressing from olive oil, lemon juice and some taco seasoning. Spelt or whole wheat tortillas were not available, so we used whole wheat pitas and also made pita sandwiches as well as wraps. The pita bread does not wrap well. I hope you give this nice recipe a try, it’s very tasty.

Serving Size: 4

Ingredients:

for the red cabbage:

• 1 small head red cabbage approx. 1 pound, finely shredded
• 2 ripe pears, pealed and cut into chunks
• 1 small knob fresh ginger
• 1 & 1/2 cups vegetable bouillon
• 3 tablespoons balsamic vinegar
• 1/4 cup walnuts, chopped

for the tempeh Schnitzels:

• 1 block tempeh, about 1 pound, sliced in 1/4 inch slices
• 1/4 cup flour mixed with water
• 3/4 cup fine dried breadcrumbs
• pinch salt and pepper
• pinch of Italian seasonings
• pinch of taco seasonings (optional)
• oil for frying
• lemon wedges

Directions:

to make the cabbage:

1. Finely shred the red cabbage.
2. Peel and cut the pears.
3. Peel and mince or grate the ginger.
4. Make the vegetable bouillon using boiling water and 1 vegetable bouillon cube.
5. Place the red cabbage, pears, balsamic vinegar and vegetable bouillon in the pot.
6. Bring to a boil, then reduce to a simmer.
7. Stir from time to time.
8. Cook until the red cabbage is tender – 30 to 40 minutes.

to make the tempeh Schnitzel:

1. Cut the tempeh into a block and then slice into approximately 1/4 inch thick “fillet”.
2. Using a shallow plate, mix the flour with water to make a thin batter.
3. In a second deeper plate, mix the dried breadcrumbs with the seasonings.
4. Dredge each tempeh fillet in the flour and water mixture to coat both sides evenly.
5. Next, dredge the same tempeh through the breadcrumb mixture to evenly coat the tempeh in breadcrumbs.
6. Do the same for each tempeh fillet.
7. Heat the oil in a large frying pan.
8. Fry the tempeh fillets – schnitzels until golden brown on each side.
9. Serve the tempeh schnitzel garnished with a lemon wedge (to juice over the schnitzel while eating) and with red cabbage on the side. We enjoyed these with boiled new potatoes.

Ingredients:

• 1/4 head red cabbage, thinly sliced
• 1 Tbs. salt
• 2 Tbs. vinegar
• 1 large beet, peeled and grated
• 1 pear, peeled and sliced
• walnuts, chopped
• 2 Tbs. rice wine vinegar
• 3 Tbs. walnut oil
• 1 Tbs. agave or maple syrup
• 1 inch nob ginger, peeled and grated
• salt and pepper to taste

Directions:

1. To “wilt” the red cabbage, slice it in very fine slices.
2. Sprinkle the red cabbage with 1/4 tablespoon of salt and 2 tablespoons of vinegar and mix well in a bowl.
3. Strongly kneed the red cabbage and allow it to sit for 30 minutes.
4. Rinse the cabbage under running water to remove the extra salt and vinegar, squeeze the extra water out and place in a large serving bowl.
5. Grate the beet and mix into the cabbage.
6. Make the vinaigrette, pour over the salad and mix well.
7. Sprinkle the walnuts on top.
8. Serve the salad with slices of pears.

Notes:

If you prefer a crunchier salad, then skip the “wilting” process of the cabbage and just serve it raw, sliced. If you prefer cooked beets, then roast or boil the beet first, then grate it.

Yield: 2 sandwiches

Ingredients:

• 1/4 head red cabbage, finely shredded
• 2 tablespoons soy yogurt
• 1 tablespoon garam masala
• 1 bps. oil\pinch salt
• 4 slices wholegrain bread

Directions:

1. Finely shred the cabbage.
2. Heat the oil in a frying pan and add the garam masala.
3. Add the red cabbage and saute until just wilted.
4. Remove from the heat and add the soy yogurt.
5. Mix well. Season to taste with additional garam masala or salt.

Notes:

I had seen these amazing sandwiches on the Veggiewiz blog and slightly adapted them to be vegan. We really enjoyed them.

It’s also amazing that it has uncooked noodles in it to add crush. They are really great. The flavors f the salad are really nice, and even better on the second day. Be careful to read the labels of ramen noodles, some varieties use egg noodles others don’t. This recipe makes a lot, it would be good to take to a pot luck supper or to a party. It would be pretty and festive for a New Years party, and we’re sure people will enjoy it.

Yield: 9-10 pierogi

Ingredients:

• 1 pkg. (680 grams) red cabbage
• 2 teaspoons soy margarine
• 2 apples, finely sliced

For the dough:

• 2 cups flour (I used 1 cup regular flour and 1 cup semolina)
• 1/2 teaspoon salt
• 3 tablespoons oil
• 1/3 cup water

for the filling:

• 2 1/2 lbs. parsnips, peeled and cut into bite sized pieces
• 2 shallots, thinly sliced
• 1 tablespoon soy margarine
• Salt and freshly ground black pepper
• 1/2 teaspoon nutmeg
• 2 teaspoons horseradish
• 4 ounces tofu, crumbled
• 2-3 tablespoons soy milk

Directions:

To make the dough:
Mix the flour salt, oil and water together.
Cover the dough with plastic wrap and allow to sit for 1/2 hour.

Meanwhile:
Peel and cut the parsnips.
Steam the parsnips until soft.
Place in a bowl and add soy milk, horseradish and nutmeg.
Puree
Add the crumbled tofu and further puree to a smooth consistency.
Heat the soy margarine in a small frying pan.
Saute the shallots until transparent.
Add the shallots to the pureed parsnip mixture.
Season to taste with salt and pepper, perhaps more horseradish and or nutmeg.

Heat the red cabbage in a saucepan.

To make the pierogi:
Roll the dough out on a lightly floured surface.
Cut 5 inch circles from the dough. You will be able to make 9 or 10.
Fill each circle with a small portion of the filling and fold in half.
Gently seal the edge using a fork. (I used an empanada cutter or form)
Cook the pierogi in boiling salty water for 5-10 minutes until they float on top.
I keep the cooked ones warm in the oven while I cook all of them.

While the pierogi are cooking:
Heat the soy margarine in a small pan and lightly saute the apples.
Serve the pierogi on a bed of red cabbage garnished with the sauteed apples.

Notes:

adapted from http://www.marthastewart.com/recipe/(…)

This red cabbage salad was very tasty. I used white balsamic vinegar so that the bright color of the cabbage would show through. It’s an easy salad to make and brings color to the table as well as being tasty.

Yield: 6 individual tarts

Ingredients:

• 500 grams red cabbage and apples, cooked
• 6 sheets frozen puff pastry, thawed
• 100 grams pine nuts, toasted
• 1/2 cup soy yogurt
• 1 Tbs. raw cashew butter
• lemon juice
• 1-2 Tbs, nutritional yeast flakes
• nutmeg
• salt
• thyme

Directions:

1. Preheat the oven to 220 C .
2. Thaw the puff pastry.
3. Oil six individual pastry tart shells.
4. Make a soy ricotta from the soy yogurt, cashew butter, splash of lemon juice, nutritional yeast, dash of nutmeg and salt. Mix well with a fort or whisk.
5. Toast the pine nuts in a dry pan for a few minutes until golden brown.
6. Put one sheet the puff pastry in each of the tart shells.
7. Trim the excess with a knife, and prick the bottom with a fork.
8. Fill the pastry shells with the red cabbage apple mixture.
9. Place a few dollops of the soy ricotta on top.
10. Sprinkle a few pine nuts on each pastry and dust with thyme.
11. Place in the oven to bake for 15 to 20 minutes until the pastry shell is lightly golden brown.

Serving Size: 4

Ingredients:

• 1 lb. chestnuts
• 2 tablespoons vegetable oil
• 2 red onions, thinly sliced
• 1 head red cabbage,very thinly sliced
• 1/2 cup red wine vinegar (or apple cider vinegar)
• 6 tablespoons water
• 3 tablespoons sugar
• 2 tart cooking apples, cut in small pieces
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• salt and pepper to taste

Directions:

1. Preheat oven to 400°F.
2. Using small knife, cut an X in each chestnut.
3. Place the chestnuts in roasting pan.
4. Bake until shells loosen, about 35 minutes.
5. Cool slightly.
6. Remove hard shell and brown skin from each nut.
7. Set aside.
8. Heat oil in large frying pan over medium-low heat.
9. Add onions; sauté until soft, about 5 minutes.
10. Add cabbage, vinegar, water and sugar.
11. Add the seasonings
12. Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes.
13. Cut the apple into small pieces and add to the cooked cabbage.
14. Add nuts; cook until warm, about 10 minutes longer.
15. Season with salt and pepper.