Asian Cabbage Slaw, variation 1

1/2 Red Cabbage, shredded
1/2 White Cabbage, shredded (Approx 6-8C Shredded Vegetables)
2 Spring Onions, julienned
Pinch of Chili Flakes (optional)
Juice of 1 Lime (Approx 2T)
1” Fresh Ginger, Minced
3T Brown Rice Vinegar
1T Tamari
1/2t Coconut Sugar (or other sweetener)
1t Sesame Oil
1T Neutral Oil
1/2C Chopped Toasted Cashews (optional)

Combine the shredded cabbage and green onions in a large bowl. Add all the remaining ingredients and mix well. This salad benefits from sitting at room temperature for a while to allow the flavours to mingle and the cabbage to slightly soften. I added some toasted cashews to the leftovers and would recommend it!

Sweet Potato, Red Lentil & Sesame Patties

http://coconutandberries.com/2013/12/01/sweet-potato-red-lentil-sesame-patties-with-asian-style-cabbage-slaw/

Sweet Potato, Red Lentil & Sesame Patties:

2 Medium Sweet Potatoes, Baked in their Skins (to yield 1 1/2C Mashed)
1/2C Red Lentils
1/2C Chickpea Flour
2T Sesame Seeds, Toasted
3-4 Green Onions, Chopped
Salt & Pepper

Bake Sweet potatoes if you haven’t done so already. Simply prick them with a fork, place on a baking tray to catch any drips and cook in a preheated oven at 200C/400F for approx 45 minutes, or until soft. Set aside to cool.

Rinse the red lentils well then add to a pan with 1C water. Bring to boil then reduce heat and simmer for 15 minutes, or until water is all absorbed. Set aside to cool.

Remove sweet potatoes from their skins and mash well in a bowl with the red lentils. Add the chickpea flour, toasted sesame seeds, green onions and seasoning and stir well to combine.

Place in the fridge for 30 minutes to firm up a little as the mixture will likely be very soft.

Preheat oven to 180C/350F, line a baking sheet with parchment paper. Using a large cookie scoop or 1/4C measuring cup scoop spoonfuls of the mixture onto the baking sheet. Using damp fingers flatten into patties and smooth the tops if necessary.

Bake for approx 25 minutes until the surfaces are dry. Leave to cool for 10 minutes on the baking sheets as they are a little fragile straight out of the oven. They firm up further once cooled.

Serve with non-dairy yogurt with a squeeze of lime, or your favourite dip.

Vegetarian "Beef" Strogonoff

Recipe and photo courtesy of gardein

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2 servings

Ingredients:

• 1 package gardein beefless tips
• 1 small onion, diced
• 8oz cremini mushrooms, sliced
• 1 tbsp canola oil
• 1 clove garlic, minced
• 1 15-ounce can cream of mushroom soup or vegan cream of mushroom soup
• 3 tbsp sour cream or non-dairy sour cream substitute
• 1/2 cup dry white wine
• 1 tbsp chopped fresh parsley
• 2 cups flat noodles, cooked and drained

Preparation:

Heat the oil in a medium sauté pan and lightly brown the vegetarian "beef" on all sides. This should take about 6-7 minutes.

Add the onions and mushrooms to the pan and continue to cook for another three minutes.

Stir in the cream of mushroom soup and sour cream, then stir in the wine and cook for another ten minutes.

Serve your vegetarian "beef" stroganoff over cooked noodles and garnish with fresh chopped parsley.