Tag Archives: vegan

Stir-Fried Tofu, Red Cabbage and Winter Squash

I’m a huge red cabbage fan: I like it chopped raw in my green salads, finely shredded and splashed with rice vinegar for a quick slaw, cut into ribbons and sauteed with onions for an easy side, roughly cut and steamed for a veggie bowl dressed with a peanut sauce, sliced into wedges and roasted and blended into soups.  Red cabbage always pops up on those “super foods” lists and it’s one of the most affordable seasonal vegetables you can buy.

  Stir-Fried Tofu, Red Cabbage and Winter Squash Print Author: Martha Rose Shulman, Recipes For Health - NYTimes Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar or honey
  • 2 teaspoons dark sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil or peanut oil
  • ½ pound firm tofu, cut in 1- x 2-inch dominoes
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • ¾ pound butternut squash, cut in ½-inch dice (roughly 1½ - 2 cups cubed)
  • Salt to taste
  • 1½ pounds red cabbage, cored and coarsely chopped
  • Rice, bulgur or buckwheat noodles for serving
Instructions
  1. In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch.

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Potato Latkes

Today I spent the morning in my son’s 3rd grade class making potato latkes. As another parent and I cooked, we watched the children light the Menorah, sing traditional songs and play the Dreidel game.  A lovely morning, indeed.

Latkes are delicious anytime of year, not just for Hanukkah.  I had such a good time, and because my son devoured them, I plan on making them again soon.  Simeon had a wonderful suggestion of adding a sweet potato to the mix.

 

 

EAT WELL AND BE WELL

Potato Latkes Print Ingredients
  • 1 pound potatoes
  • ½ cup finely chopped onion
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ to ¾ cup olive oil
Instructions
  1. Preheat oven to 250°F.
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Soba Noodles in Broth with Sweet Potato, Cabbage and Spinach

Amid the decadence of December, I shoot for simplicity.  Although this is not food related, I can’t help but share with you this Victorian ditty I stumbled across a couple of years ago.  Gift giving is simplified by offering “something you want, something you need, something to wear and something to read.” My family adopted this tradition several years ago and it has truly curbed my impulse for overindulgence.

I make this simple Japanese soup constantly in the winter, or during other cold weather seasons.  

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Roasted Brussels Sprouts and Grapes with Walnuts

 

 

 

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The Thanksgiving table is filling up! With the main event (Roast Turkey) behind me I’m free to share with you the fun and creative stuff – the sides.  This recipe appeared on the cover of Whole Living magazine last fall and immediately caught my attention.  

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Silky Cauliflower Soup

Silky Cauliflower Soup Print Author: David Lieberman Ingredients

  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 quart chicken or vegetable stock
  • ½ cup finely grated Parmesan (optional – soup can be made dairy free)
  • salt and freshly ground black pepper
Instructions
  1. Remove the leaves and thick core from the cauliflower, coarsely chop and set aside.
  2. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic.

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