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peanuts

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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Coconut Curry Cabbage Stir-Fry with Pasta

Coconut Curry Cabbage Stir-Fry with Pasta

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…)

Cabbage

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.

Cowabunga.

Coconut Curry Cabbage Stir-Fry with Pasta

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.

Green cabbage

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Thai Peanut Spaghetti Squash Bowl

Spaghetti Squash with Thai Peanut Sauce

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.

Peanut Sauce

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.

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Peanut Chocolate Pretzel Cookies

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…

Roasted Butternut Squash with Avocado and Cilantro Vinaigrette

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…

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