Grilled Cabbage with Honey Mustard Dressing [MMAZ]

Let’s talk about cabbage.

The humble cabbage

The humble cabbage (plus honey mustard dressing)

Such a funny, unassuming (and perhaps under-rated) vegetable. Prior to this winter, I’m not sure if I had ever purchased a whole head of cabbage. Pre-shredded bags of coleslaw mix, sure, but a head of cabbage? Probably not…

This winter, however, I discovered the joys of cabbage, both green and purple, after receiving a head cabbage in a Bounty Box from Relay Foods. Unsure of what to do with my cabbage, I turned to the blog world, where I was inspired by Sarah to cut my cabbage into wedges and roast it in the oven. The resulting wedge salad I created was terrific, and I realized that as with most vegetables, roasting a cabbage is the way to go–the natural sugars caramelize, creating a delicious result. A cabbage is, after all, pretty much just a large brussels sprout, and who doesn’t love roasted brussels sprouts?!

Grilling cabbage

Grilling cabbage

When my parents came into town this weekend and our talks turned to dinner cooked on our new grill, I remembered the lovely savoy cabbages that I had seen at the City Market the past few weeks and began dreaming about grilled cabbage, topped with a dressing inspired by Tim‘s idea for a cashew cream veggie dip and Sarah‘s honey mustard dressing. The result was superb–crispy edges, soft interior, and a dressing with a perfect amount of sweetness, tanginess, and body. It’s a perfect spring recipe as the weather warms to grilling temperatures, but the last of the winter veggies are still lingering at the market.

Grilled Cabbage with Honey Mustard Dressing

Grilled Cabbage with Honey Mustard Dressing

Grilled Cabbage with Honey Mustard Dressing

Ingredients

  • One head of (savoy) cabbage
  • Olive oil
  • 1/4 cup cashews, soaked for 4 – 8 hours and drained (discard the soaking water)
  • apple cider vinegar
  • whole grain mustard
  • 1 Tablespoon honey
  • soy sauce/tamari
  • water

Method

Remove outer leaves from the cabbage; wash and slice into wedges. Arrange wedges on a baking sheet and drizzle with olive oil.

Combine remaining ingredients in a blender or food processor and blend until smooth.

Grill cabbage wedges until softened, about 5 – 8 minutes per side. Drizzle dressing over the cooked wedges; pass additional dressing around the table, as needed.

Delicious!

Delicious!

A big thanks to Heather for hosting today’s Meatless Monday from A – Z link-up. Be sure to check out the other recipes created for today’s link party for inspiring and creative ways to cook with cabbage.

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What is your favorite way to prepare cabbage?

-L

Brunch: Tiramisu Pancakes and Kale and Egg Scramble

Weeks ago, I got an email from VegNews containing a recipe for Vegan Tiramisu Pancakes.  I immediately forwarded the email to Lindsey and a few girlfriends, and started planning when I could justify making such a decadent breakfast.  I ended up scheduling two brunches, since, unsurprisingly, a lot of my friends were intrigued.  The first of the two was last weekend.  I can’t wait for round 2, scheduled for Cinco de Mayo!

Brunch.  My favorite meal!

Brunch. My favorite meal!

Obviously, I have a bit of a brunch obsession.  My friend and I went all out.  We poured some mimosas, mixed up a colorful fruit salad with pears, clementines, blueberries, and rasperries, and made eggs with some of the vegetables I had on hand.  The resulting kale, onion, thyme, and egg scramble was delicious!  It was a great, savory dish to balance out the sweet pancakes.

Fruit salad

Fruit salad

Now about those pancakes…

I didn’t read the instructions thoroughly, so I overlooked the chill time in the whipped cream instructions.  Our coconut cream ended up as more of a syrup replacement than whipped cream.  While I recommend following the original instructions, our resulting cream tasted awesome, and added a bit of extra moisture to the pancakes.  We made a few other modifications, just based on the ingredients we had.  Some of them I will be repeating!

Pancakes and Eggs

Pancakes and Eggs

Vegan Tiramisu Pancakes

Recipe by Chloe Coscarelli, slightly modified

For the Coconut Whipped Cream

  • 13.5 ounce can full-fat coconut milk, chilled
  • 2/3 cup powdered sugar, plus extra for dusting

For the Pancakes

  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground hazelnut coffee*
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/4 cup pure maple syrup
  • 1 tablespoon Malibu coconut rum**
  • 1/3 cup semisweet chocolate chips (dairy-free), plus more for garnish
  • Canola oil, for greasing

*Original recipe: instant espresso powder

**Original recipe: dark rum

For the whipped cream, chill the bowl and whisk of a hand mixer in freezer for 10 minutes.  Skim the solidified cream from the can of coconut milk, and transfer solids to the bowl.  Do not include the coconut water.  Add powdered sugar and whip until cream begins to stiffen.  Chill whipped cream in an airtight container for 3 hours to 1 day before serving.

For the pancakes, whisk flour, baking powder, coffee/espresso, and salt in a large bowl.  In a small bowl, whisk water, maple syrup, and rum.  Add the wet mixture into the dry and mix until just combined.  Gently fold in the chocolate chips.  Do not overmix.

Lightly oil a large, nonstick skillet, and heat over medium-high heat.  Pour 1/4 cup of batter onto skillet, and cook until bubbles appear in center.  Flip with a spatula, and cook other side for about 1 minute, until golden-brown.  Repeat with remaining batter, adding more oil when needed.  If batter becomes too thick, add 1 tablespoon of water.

To serve, top pancakes with a dollop of whipped cream and a sprinkle of powdered sugar and chocolate chips.

So much to love

So much to love

We ended up with a lot of leftover coconut cream.  I threw some of it into the blender with fruit the next day for a tasty dessert smoothie.  Yum!

While I’m not a vegan, I enjoy vegan recipes.  I generally avoid dairy products, so vegan baking is usually safer for me.  After making (and devouring) these pancakes, I can’t wait to pick up a copy of Chloe’s book, Chloe’s Vegan Desserts!

What are your favorite brunch recipes?

New favorites

My new favorites

Happy eating!

-C

WIAW — Cleanse Continued

As I mentioned last week, I’ve been following a modified version of the Food Lover’s Cleanse from Bon Appetit. I’m now on Day 11 out of 14, and have gotten more flexible with my interpretation of the meal plan as time has gone by. Even so, I’ve been making better decisions, I’ve successfully cut back on my coffee intake, and I’ve felt generally more healthy.

Here are some of the highlights of the past week of my “cleanse”.

Day 4

Yogurt Chicken, Carrots, and Bulgur

Yogurt Chicken, Carrots, and Bulgur

For dinner last Wednesday, I made yogurt chicken with ginger-cilantro chutney and carrots with mint (both recipes on Day 3 on cleanse plan), and served them up with the last of my bulgur with parsley and lemon. The chicken was moist and full of flavor. I’ll definitely make it again!

Day 5

Thursday was a series of leftovers and repeat dishes, most of which were enjoyed whilst sitting at work.

Day 6

Applesauce with Walnuts

Applesauce with Walnuts

Friday, my afternoon snack of applesauce with walnuts was surprisingly enjoyable! I want to make my own applesauce, and make this a more frequent treat!

Chili and Salad

Chili and Salad

For dinner, I made white bean chili with winter vegetables (recipe from Day 5 on cleanse) and a spinach salad with clementines. I loved the avocado on top of the chili. It was a fresh and creamy addition to the complex flavors of the chili.

Day 7

Kale Salad

Kale Salad

I had a long shift on Saturday, so I packed up a fruit salad and almond milk for breakfast and a big salad with kale, smoked salmon, tangerines, and radishes for lunch. I took a break from the plan that evening, and went out for a drink and dinner with one of my girlfriends.

Day 8

Blackberry Oatmeal

Blackberry Oatmeal

Sunday’s breakfast was a new twist on my usual bowl of oats. I cooked the oats in almond milk (nothing unusual), mixed in some berries while the oats were still cooking, and topped it off with fresh berries and a bit of chopped sage. The sage added an extra oomph to an otherwise basic bowl.

Mango Lassi

Mango Lassi

Afternoon smoothies are definitely going to become a more regular thing for me! Sunday I made a mango lassi with one mango, some Greek yogurt, a pinch of chile powder, and a dash of salt.

Radicchio Salad

Radicchio Salad

I used up all of my leftover produce from the week in a giant dinner salad! Radicchio, pear, avocado, and dried cranberries were mixed in with sherry shallot vinaigrette and white beans. Yum!

Day 9

Chickpea Salad

Chickpea Salad

Monday was another crazy workday, so I packed up smoked salmon and avocado on rye crackers, an apple, and a big salad with chickpeas, arugula, clementine slices, tahini dressing, and a leftover dollop of ginger-cilantro chutney.

Day 10

Oatmeal with Berries

Oatmeal with Berries

I’ve enjoyed mixing up my breakfast routine, but I still always enjoy a nice bowl of oats in the morning! I kept the berry theme going with a smoothie later in the day, made with apple cider, half a banana, and frozen raspberries and blackberries.

Berry Smoothie

Berry Smoothie

For lunch on the run, I had another “clean the icebox” type of salad, using pineapple, smoked salmon, arugula, tahini dressing, and the last bit of ginger-cilantro chutney.

Salmon and Pineapple Salad

Salmon and Pineapple Salad

Dinner, vegetable pot-au-feu and soft thyme-scented polenta, was listed on Day 11 of the cleanse. I am realizing how much I LOVE parsnips and carrots. I could eat them every day! I’m looking forward to the leftovers.

Vegetable Pot-Au-Feu

Vegetable Pot-Au-Feu

I love how many fruits and vegetables I’ve been eating! I intend to keep this trend going once my 14 days are up. Even though I haven’t followed the full cleanse, I feel as though I’ve cleaned up my act.

Thanks, Jenn for hosting this “What I Ate Wednesday” party!

WIAW GOES GREEN

Happy eating!

-C

Meyer Lemon and Blueberry Scones [MMAZ]

Spring is officially here! We even had a taste of summer last week, with a few days of 80 degree temperatures. Suffice to say I am craving lighter foods, fresh fruits, and delicate flavors like lemon (Meyer lemon to be exact).

Spring colors and flavors

Spring colors and flavors

Meyer lemons are actually a cross between a lemon and an orange, resulting in darker, deeper yellow skin and aromatic, less sour juice than a typical lemon. The taste is absolutely incredible in baked goods–light and “zippy”, taking a dish to a whole new level of “yum.”

It’s been a while since I cooked with new-to-me ingredients that required research… Enter the result of this weekend’s kitchen experiment: scones made with spelt flour and coconut palm sugar, inspired by the recipe Shanna shared, via her friend Kendra, last Tuesday. Shanna’s recipe used Einkorn flour, but I could not find any at the store, so I decided to use spelt flour instead.

Meyer lemon and blueberry oat scones

Meyer lemon and blueberry oat scones

Spelt is an ancient grain with a mellow, nutty flavor, and slightly higher protein content than wheat. Though it is not gluten free (it actually has more gluten than wheat), it is easily digestible. Sarah B of My New Roots explains more:

“Spelt is an excellent source of manganese, which helps protect your cells from free radical damage, keeps your bones strong, maintains nerve health, and promotes the function of the thyroid gland. Spelt is also very high in fiber and contains a good amount of protein.” (source)

Delicious!

Delicious!

Coconut palm sugar is made by tapping the nectar from the coconut palm tree and drying the juice in a kettle drum. It condenses into an unrefined brown sugar that can be used as a 1-to-1 replacement for white or brown sugar. It has a deep caramel flavor, perfect for baked goods. You can read more information here.

one scone

Perfect for breakfast or tea time

Meyer Lemon Blueberry Oat Scones

Adapted from Shanna’s recipe

Makes 8 scones

Ingredients:

  • 1 cup spelt flour
  • 3/4 cup oat flour (make your own by blending steel-cut oats until fine)
  • 1 cup old-fashioned rolled oats
  • 1/4 cup coconut palm sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon salt
  • Zest of 1 – 2 meyer lemons
  • 8 ounces (1 stick) cold unsalted butter, cubed
  • 1/2 cup plain Greek yogurt (or, in a pinch, strained regular yogurt, per above note)
  • 3 tablespoons honey
  • Juice of 2 – 3 Meyer Lemons
  • 1/2 cup fresh or frozen blueberries

Method

Preheat your oven to 400°F, and line a baking sheet with parchment paper. In a medium bowl, whisk together flours, oats, coconut sugar, baking powder, baking soda, ginger and salt. Toss the lemon zest with the dry ingredients.

Add the cubed butter to the dry ingredients. Rub or cut the butter into the flour mixture until it resembles small, coarse peas (using your fingers or a pastry cutter). Add yogurt and honey, and toss everything together with a fork or your hands until all of the dry ingredients are moistened.

Add the lemon juice last. Use the juice to bring the batter together, adding a little at a time until the mixture forms a nice dough that will hold together in a disc shape–not too wet or too crumbly. Gently fold in blueberries.

Form the dough into a large, flat disc on the parchment paper, pressing with your fingers as needed. Bake for 18 to 20 minutes, until golden brown on top. Cool for 15 minutes before cutting into 8 pieces.

Cut into wedges, like a pie

Cut into wedges, like a pie

The “base” for these scones came from Shanna and Kendra, but the blueberry-lemon combo was inspired by this week’s Meatless Monday from A – Z link-up, hosted by Heather. Although I missed the last two weeks (avocado), I hope to make it to the party more often this round!

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Though I did not notice a huge difference in taste using the spelt flour (versus my usual whole wheat), I like the idea of an easier to digest and higher protein grain. Have you ever cooked with spelt flour? Please share any recipes you have tried! 

Enjoy!

-L

WIAW — A Modified Food Lover’s Cleanse

Late in December, I received an email from Bon Appetit about a New Year’s Foodie Cleanse.  I bookmarked the details, but was unable to do the “cleanse” at the time.  Lately, I have not been listening to what my body needs, and instead have made unintelligent and unhealthy food decisions.  I decided to jump-start my return to conscious eating by doing a modified Food Lover’s Cleanse.  Based on my schedule, tastes, and single status, I have edited the meal plan.

I started on Sunday, and have enjoyed it so far! For today’s WIAW Party, hosted by Jenn, I’ll be showing you my meals from the first three days of the plan.

WIAW GOES GREEN

Day 1: Sunday

Oatmeal and tea

Oatmeal and tea

Sunday morning I topped a bowl of oatmeal with half a banana, berries, and chopped walnuts.  I’m cutting back to just 1 cup of coffee while on the cleanse, so I paired my oatmeal with a cup of tea.

I indulged in my one cup of coffee for the day before heading into the grocery store.  Limiting my coffee intake makes me savor it so much more!

Kale Salad

Kale Salad

For lunch, I had a kale salad with tuna, white beans, and homemade sherry vinaigrette.

Apple-Blackberry Smoothie

Apple-Blackberry Smoothie

I had an apple-blackberry smoothie, modified to use soy yogurt instead of normal Greek yogurt, as an afternoon snack.  Yum!

Butternut Squash-Shiitake Ragout with Bulgur

Butternut Squash-Shiitake Ragout with Bulgur

Dinner the first night was delicious!  I made butternut squash-shiitake ragout and bulgur with parsley and lemon zest.  I ended the night with a dessert of fresh fruit.

Day 2: Monday

Raspberry Muesli

Raspberry Muesli

I had an early morning shift Monday, so I packed up breakfast and lunch the night before.  Breakfast was a tasty bowl of muesli, made with oats, raspberries, half an apple, soy yogurt, fresh squeezed orange juice, and walnuts.

Spinach salad

Spinach salad

Lunch was a spinach salad with lemon tahini dressing, topped with a hard boiled egg and some leftover grains.  I love the lemon tahini dressing!

Leftovers

Leftovers

For dinner, I had a bowl of leftover ragout and bulgur.  It was just as tasty the second time around.  I enjoyed another dessert of fresh fruit before hitting the hay.

Day 3: Tuesday

Smoked Salmon and Avocado

Smoked Salmon and Avocado

I normally go for sweet breakfasts, rather than savory, so I was surprised by how much I enjoyed the breakfast for day 3!  Mashed avocado and smoked salmon atop rye crackers made a very tasty meal.

I snacked on a hard boiled egg before a noon ballet class.  Hard boiled eggs are another simple food that I often forget, but always enjoy!

Butter lettuce salad with ragout and radishes

Butter lettuce salad with ragout and radishes

I opted to combine the butternut squash ragout and butter lettuce salad in one big bowl, rather than serving them side by side.  Topped with sliced radishes and lemon tahini dressing, this salad was filling and full of flavor.

I “cheated” on the cleanse for dinner, and instead went out with a friend to discuss her wedding plans!  I’m thinking of this cleanse as the start to some permanent changes in my diet and lifestyle, so I am not being too rigid with the rules.  I am eating mindfully, avoiding processed carbohydrates, cutting back on sugar, and decreasing my alcohol and caffeine intake.  That sounds pretty clean to me!

Happy eating!

-C