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Asian

Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

Asian Cabbage Slaw

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash of color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

Asian Cabbage Slaw

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

Asian Cabbage Slaw

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

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Savory Japanese Oats

Savory Japanese Oats

“It’s a little too sweet. I’d like it better if it wasn’t so sweet.” “…Classic Grace.”

It’s a common dialogue between my friends and I. It’s also why I rarely order cocktails off a pre-made menu. Why I always opt to add my own sweetener to my yogurt. Order my coffee black. And prefer to make my own granola and salad dressings and desserts.

I don’t trust others to sweeten my food because it always turns out just “a little too sweet”! My friends would disagree with me on this. And I will agree to disagree, on most occasions.

Scallions

I’m not one of those puzzling non-dessert people. In fact, my sweet tooth can get a little out of hand sometimes. (Cue the disappearance of 1/2 of a dark chocolate bar  after intentions of only eating one square). But I do prefer everything on the bitter side. That means dark chocolate vs. milk. Froyo vs. gelato (a frequent trigger of that quoted dialogue above). Espresso vs. lattes. Beer vs. cocktails. Etc.

I love sugar. Just not in dominating amounts. Which means you’ll rarely find me ordering oatmeal at a restaurant because you’ll rarely find a restaurant serving oatmeal without sugar being the commander of its seasoning. (A spoonful of sugar’s needed to make the oatmeal go down? Some friends would agree with that too.)

Savory Japanese Oats

Often, I don’t want my oatmeal sweetened at all. My new obsession is savory oats, and if you haven’t tested this out yet, I recommend giving it a try.

Going the savory route creates a breakfast that feels so fresh and energizing, it’s hard to turn back. I know soy sauce on oats, and scallions too, might sound strange, but trust me on this one. It’s unique in all the right ways.

Purple Sweet Potato

Unique, kind of like purple sweet potatoes. Are these not gorgeous?! They’re totally worth the splurge at the grocery store if you can afford it, and also find them. To me, that smile that will come after piercing their just-baked skin and seeing their vibrancy is worth it alone.

Purple Sweet Potato

Yes, I play with my food sometimes.

Japanese Savory Oats

Here, the sweet potato adds a little sweetness that pairs well with the heat of the Sriracha and bite of the onion. Sesame and toasted nori continues to infuse the delicate oats so that each bite has a profusion of complimenting flavors. You could easily fry up an egg (or soft boil) and throw it on top for another dimension. Regardless, you’ll end up with an incredible, no-sugar-need bowl of oats that no one will say is “too sweet” and that everyone will say is pretty fantastic. And energizing, too.

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Asian Broccoli and Eggplant with Tempeh

Asian Broccoli and Eggplant with Tempeh

As I relayed in my last post, I made a big move last weekend.

In reality I guess it could’ve been bigger. Me, and all my stuff, simply switched neighborhoods in my current city of Philadelphia. But, it was a big upgrade from my last residence — especially in terms of the kitchen.

Without many tears, I said goodbye to slanted linoleum floors. A goodbye to minimal counter space. And a huge audios to my old ’70s-styled kitchen.

Ah. That felt good.

Eggplant and broccoli

I will miss being steps away from the cheap, bustling, food-filled Italian Market of my former ‘hood. I will miss the park on my old corner. I will miss the 2-block walking distance of my favorite restaurant. I will miss a lot of things.

However, I am happy to report this recent life change feels better than expected. I’m realizing I lived in an entirely too small apartment for two years too many. No regrets though, right? It just means more things to look forward to, and more appreciation for this next change in life.

Asian Broccoli and Eggplant with Tempeh

Anyway, to celebrate the move, I christened my new kitchen not more than a day after putting all the plates I brought with me into its cabinets. It happened to be a Sunday, and in my book, a Sunday not spent adventuring in a new place is then automatically destined to be spent with wooden spoon in hand. After the whole moving process, no trips were in store. So instead, a Sunday afternoon of cooking was planned. I was more than ready to put that new counter space to use.

Broccoli and Eggplant

The first culinary creation of my new house? This one, of course, filled with summer eggplant and a simple pairing of Asian flavors. A little salty – thanks to some soy sauce. Mildly sweet – thank you Hoisin. And of course, needed hints of freshness with the help of my friend, cilantro.

All of these favorite characteristics pair well with eggplant that gets cooked till its creamy, and broccoli that throws back a bit of crispness to this dish. Add some tempeh for a little nutty protein, and place it all over rice, and you’ve got one heck of a meal.

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Sesame Soba Noodles with Cucumbers and Roasted Eggplant

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

I’ve never been good at desk jobs.

My brain says yes. But my body says no. And then my brain gets confused. And then I get confused. And my mind says, “What am I supposed to do with my life?!”

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

We’ll see if that question ever gets answered. In the meantime, I’m juggling office life with photoshoot life, and keeping my workdays and work weekends busy. It’s been exciting on both fronts, and I am happy to say I’ve finally come across a company on the front end of that which is working to make my uncertainty at least a little easier. The very nice people at this company, at least mildly, know desk life gives me trouble.

And so they’ve granted me permission to spend one day per month cooking the office lunch. Um, can you say dream job perk?

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

After spending the 9 o’clock hour perusing the aisles of Whole Foods to gather the first lunch’s ingredients, I almost thought, “Could this be my dream job?” Shopping at Whole Foods, maybe. Cooking day-in-and-day-out in a hot, windowless kitchen, probably not.

The company lunch creation was super fun though, and definitely a success. On tap: a herb-laced spring garden salad with sungold tomatoes (my favorite cherry) and red onions, along with a simple homemade balsamic vinaigrette. This Sesame Soba Noodles with Cucumbers, Roasted Eggplant, and Crispy Tofu recipe. And a finale of fresh ginger juice shots to finish out the meal with some pep.

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

I decided to create this recipe based off of three primary factors. 1) Who doesn’t love noodles? 2) Though pasta is a pleaser, there’s no way I was showing up with a boring/non-creative recipe. 3) I’ve been entirely inspired by cucumbers lately. Don’t ask me why, but they’re the one summer veg. I’ve been consistently buying as of late.

So this was born, and it’s definitely going on the repeat list. SO MUCH FLAVOR. The sesame sauce adds that first depth, and then the cilantro and scallions make sure not one bite goes flavorless. You’ve also got the velvety, roasted eggplant adding to the creaminess of the sauce, with crunch cukes lightening the whole dish up, and crispy tofu adding in some protein. Oh, and ginger, too. Okay, I’ll stop listing off the ingredient list now. But you get the idea of how it all comes together.

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

If you can’t get this on your workplace’s table, get it on your dinner plate. And enjoy ideally at room temp., but really whatever temp. your set on at the moment.

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Asian Cabbage Slaw with Basil and Ginger

Asian Cabbage Slaw with Ginger and Basil

My blog is going on a 2 week vacation, while its author heads to the West Coast. (Hello California and Portland!) Before it says a brief adieu, however, we are leaving you with this excellent summertime recipe.

Asian Cabbage Slaw with Ginger and Basil

Have no fear if cabbages are ransacking your garden, farmers’ market or CSA share, and you haven’t a clue what to do with them. I can relate. Hence why I’m hoping to help you out here with this recipe before I jet-set away for a few.

That blank state of mind seems to be a yearly occurrence for me when cabbages starting forming into bowling balls by the masses. I really do enjoy cabbage. But what do you make with it that will use it up fast enough? A few shreds on top of some fish tacos won’t begin to peel off those layers. Nor will most pasta sautes and other recipes where cabbage comes in handy.

Of course the simple answer is coleslaw.

Cabbage

While as I said I love cabbage, there’s only so much coleslaw I can tolerate. Cabbage by the masses paired with mayo by the masses ends in feelings of eventual repulsion for the leafy veg.

Not that I’m a mayo-hater or anything. I just can’t eat it with slaw on a regular basis until my family and friends’ gardens stop crying me cabbage.

This Asian slaw however? It’s something my fork could get down with daily. Especially in the summer when almost every lunch/dinner screams for a crunchy, cool salad.

Asian Cabbage Slaw with Ginger and Basil

I like this because it’s refreshing, yet each bite hits you with an immense amount of flavor. You get sesame paired with summer basil, and a slightly sweet and spicy kick from the rice vinegar paired with the ginger. Use a food processor to make its assembly easy, and feel free to top with roasted peanuts or any other garnish of your choice.

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