This seems like a salad, but is it? I'm not really sure. It acts like more of a starchy side, with vegetables and fruit. Either way, it has been a hit at potlucks this winter and helped use up the butternut squash that have been cluttering up my kitchen counter since last September.
Still one of very few ways I can get my kids to eat cabbage. The recipe is from Vegetarian Times, September 2011, p, 69, I just add thinly sliced pork to the stir fry. Serve with small flour tortillas and hoisen.
This is one of very few ways I can get my kids to eat cabbage. The recipe is from Vegetarian Times, September 2011, p, 69, I just add thinly sliced pork to the stir fry. Serve with small flour tortillas and hoisen or plum sauce. Rice pancakes if you're feeling fancy (and can find them).
This is one of very few ways I know of to get my kids to eat cabbage. The recipe is from Vegetarian Times, September 2011 p. 69, I just add thinly sliced pork to the stir fry. Serve with small flour tortillas and hoisen or plum sauce.
This has already become a family favorite. The recipe is from Vegetarian Times, September 2011 p. 69. It's a fabulous way to use up cabbage and really tasty! Serve with small flour tortillas and hoisen or plum sauce.
This recipe is from Vegetarian Times, April/May 2012, p. 26. It seems to work with any type of greens, especially asian ones like tat soi and bok choi. Serve over rice, with soy sauce.
Yes, again. This recipe is from Vegetarian Times, September 2011 p. 69. It's a fabulous way to use up cabbage and really tasty! Serve with small flour tortillas and hoisen or plum sauce.
This recipe is from Vegetarian Times, April/May 2012, p. 26. The tofu is served over greens and seems to work well with just about any type, especially Asian ones like tat soi and bok choi. Serve over rice, with soy sauce.
This recipe is from Vegetarian Times, September 2011 p. 69. I'll salt and then cook a couple thinly sliced pork chops in the wok first, to provide additional protein (mostly intended for people under 30).
The usual roast chicken, with which you can't go wrong, from The All New All Purpose Joy of Cooking, p 579. The recipe for Lime Cumin Sweet Potatoes is from Vegetarian Times, but they are not very good. Also served red cabbage cashew salad, from the October 2012 Sunset Magazine, which is very good.
From Vegetarian Times, I'll serve it with bread and cheese for the hungry ones.