Spicy Peanut Kale Slaw with Mint

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Ingredients:

  • 1 bunch kale, washed and patted dry, large ribs removed and sliced very thinly
  • 1 c. fresh mint leaves, minced
  • 3 Tbs. peanut butter (can substitute sunflower seed butter or roasted almond butter)
  • 3 Tbs. water
  • 3 Tbs. rice wine vinegar (can substitute white wine vinegar or apple cider vinegar)
  • 1 Tbs. honey or maple syrup
  • 1 Tbs. soy sauce
  • 2 tsp. fresh minced ginger
  • 1 tsp. sesame oil
  • ½ - 1 tsp. crushed red pepper flakes
  • ¾ c. dry roasted peanuts or almonds, chop pe

Procedure:

In a medium bowl, whisk together the peanut butter, water, vinegar, honey, soy sauce, ginger, sesame oil, and crushed red pepper until smooth. To a large bowl, add the sliced kale and about half of the dressing. Mix very well, until kale begins to wilt slightly. Taste and add more dressing, if needed. Add additional crushed red pepper if desired.  Stir in the mint, then finish by sprinkling with the toasted nuts.

Nopales Fritos

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Ingredients:

  • 4 - 6 medium nopales

  • 1⁄4 medium onion

  • 1 tablespoon of avocado oil (or olive oil)

  • 1⁄2 teaspoon dried oregano

  • Salt to taste

  • 5-6 cups water

Procedure:

Clean and wash the nopales and cut into small rectangles or squares. Add water to a pot and bring to a boil. Then add the nopales to the water and boil until they turn pale green, approximately 3 minutes. Drain and set aside. Add oil to a frying pan and sauté onions until translucent. Add the nopales, salt, and oregano and cook for 3 more minutes. Remove from heat and serve.


Recipe from the Veggielution Cookbook, contributed by Olga Ramirez.

Roasted Daikon Radishes and Carrots

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Ingredients:

3 small to medium daikon radishes (or 1 large), scrubbed and sliced into coins

4-5 carrots, scrubbed (or peeled if preferred) and sliced into coins

1 shallot, thinly sliced, or 1 tbs. minced onion

2 tbs. olive oil

salt and pepper, to taste

1/4 c. balsamic vinegar

 

Procedure:

Preheat oven to 400 F. Place daikon radishes, carrots, and shallot on a baking sheet lined with parchment paper; toss with olive oil and sprinkle salt and pepper. (You can always add more salt and pepper later, so err on the side of less seasoning at this time.) Roast until crisp-tender, about 25-30 minutes, stirring once halfway through. Remove from oven and drizzle with balsamic vinegar, tossing to coat, Return to oven for an additional 5-10 minutes. Add additional salt and pepper before serving, if needed.

 

Recipe adapted from: http://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Red Cabbage Slaw with Apple

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Ingredients:

1 small red cabbage (or ½ large red cabbage), cored and thinly sliced

2 medium carrots, shredded

1 large apple (or 2 small apples), cored and sliced into matchsticks

⅓ c. white balsamic vinegar, white wine vinegar, or rice vinegar

1 Tbs. olive oil

1 Tbs. honey

½ tsp. salt

freshly ground pepper, to taste

½ c. chopped cilantro (or substitute parsley)

Procedure:

To a large bowl, add the cabbage, carrot, and apple.  In a small bowl, whisk together the vinegar, olive oil, honey, and salt.  Pour over the cabbage mixture and toss to mix well.  Add freshly ground pepper to taste and stir in the chopped cilantro.  Refrigerate half an hour to an hour before serving.