Cabbage is among the most underrated vegetables. And especially the purple variety.
It will always lend a touch of beauty to your dinner table.
Here, it takes the center of an Asian-influenced coleslaw, which swaps mayo for olive oil and a touch of sesame. A splash of rice vinegar adds some acid, while soy sauce creates a salty component.
And one of the best parts? The crunchy, salty peanuts on top, cut with the freshness of chopped cilantro.
Sometimes I get the weirdest cravings. Like for iced coffee in the middle of a February snowstorm. Or for bubble baths (likely a result of said iced coffee). Or for cabbage, a vegetable I think of little outside of those lone, random lustings.
Generally, cabbage comes into my mind mainly in the summer, when its heads are running rampant in the garden. It comes to mind when I’m dining outside, veg. or fish tacos in hand, and a few shreds of crunch lace the top. I can get down with some cole slaw, too, but I can’t say I’m dreaming of it all year. It’s definitely not something I seek out. (This recipe excluded.)
Cabbage, however, seized my mind this past cold, wintry week. (Along with thoughts of California. And beaches. And everything else warm-related, to the extent I started writing about it in my music journalism…)
As per usual, while working at a coffee shop shifted to daydreaming of dinner at a coffee shop, as per not usual, my mind drifted to cabbage. And so was born this recipe.
Coconut curry’s something I daydream of on the regular, so no surprises here. It gives this pasta a vegan sauciness that feels creamy but not overly rich. It pairs perfectly with the crunch from the cabbage, and the peanuts thrown on top. Feel free to swirl in a little peanut butter if you do want to take it to the richer side, or if you simply don’t have any peanuts on hand. Just don’t skip out on the nutty element all together.
A little cabbage, yes cabbage, to brighten up a winter day. Who would’ve dreamed? Me.
Making peanut sauce is like having an old childhood friend come to visit. Not the kind of friend you avoid after spotting in the grocery store during a trip to visit your parents. Rather, the kind you actually want to see. The kind you wish you could run into more often.
This, for me at least, is how it feels when I’m whizzing away peanut sauce in the food processor. Upon first taste from the spatula, I always question myself as to why I don’t let the occasion occur more often. Peanut sauce should be a current friend, not a long lost one.
I found this recipe over on a newly discovered blog, Produce on Parade. Katie whips up some awesome vegan dishes, including the one I’m sharing with you today.
It joins a relatively new pal of mine, spaghetti squash, with that old friend I mentioned above. It’s hard to go wrong when you put those two ingredients together in a bowl, and top it with fresh herbs and salty nuts.
Consider making one and a half batches of the sauce. Heck, go crazy and double it and you could have leftovers to dip tomorrow’s broccoli in. I tend to like things on the saucy side, so I upped the amounts listed in the recipe below. If your tastes lean the same way, I suggest you do the same.
Peanut chocolate pretzel oatmeal cookies. Whew, that’s a (delicious) mouthful. In an effort to combine a handful of my favorite ingredients, while keeping a twinge of healthiness too, this cookie recipe was born. You could call these “Everything Under the Kitchen Sink” cookies, although I opted out after my roommates conferred that the established title sounded anything but yummy.
“How about ‘Better Than Sex’ cookies? Wait, nah, that doesn’t really match the theme of your blog,” said the other Grace that lives in my apartment. It was a tempting title.
This ingredient combo. reminds me of a Snickers in cookie form with the added bonus of crunchy, salty pretzels on top. The cookies are pretty filling too because of the oats and whole wheat flour. Let’s just pretend these are healthy now. Three fresh out of the oven cookies and a handful of pretzels later, dinner needn’t be worried about. A couple in the morning with a side of coffee for dipping, and breakfast was taken care of too. Hey, ’tis the season for cookies, right?
Click here for recipe…
In between my pumpkin escapades, I’ve been making room for butternut squash too. ‘Tis the season for dulling knives with big, orange beasts from the garden. Luckily the last time I went to my parents’ house, I managed to snatch a few butternuts and acorns perfect for this occasion.
My favorite way to cook up winter squash is by giving them a good roast in the oven. Add a pinch of salt and pepper, and maybe a little cinnamon and honey, and I could easily devour a whole one by myself. However, this time I decided to doctor up my roasted butternut with creamy avocado and fresh cilantro. Avocado and squash is a combination I had yet to try, but oh my god was it good! Something about the sweet starchiness of the squash with the richness of the avocado made for quite a tasty pairing. The complimentary colors are just another added perk.
Peanuts sweep in to finish this dish off with a delightful, salty crunch. Make sure to add them right before you serve the dish so they don’t get soggy.
Click here for recipe…