Miso Almond Cabbage Slaw

I see cabbage in your future. Why is that? Because cabbage is amazing and delicious but also because it is St. Patricks Day this coming up week and every single food store is having a massive cabbage sale. Word of advice. Buy as much of that cabbage as you can. It will last for weeks and really is super versatile, can be eaten is sooo many different ways, but basically because it is tasty as all hell.

This is just one yummy and simple way to prepare and enjoy the cabbage. Shredded up nice and fine, roasted until tender and slightly chard, then coated with a creamy miso dressing. Topped with almonds for crunch and goodness, a simple dish with all the complexity of a complex thing.

Get that cabbage.

Now to the slaw!

The stuff. You need cabbage( red and or green) plus tahini, soy, miso paste, minced garlic, powdered ginger, maple syrup, a lime, some black pepper and lastly, some almonds.

First thing first. Finely shredded up the cabbage.

Palce cabbage on a baking sheet and pop into a hot oven.

While the cabbage is roasting, mix up the miso dressing. Place everything in a bowl, mix together with a little hot water until creamy and not to thick, and that’s it.

Pulled from the oven you have tender and chard cabbage. So good.

Dump cabbage into a big bowl and pour on the dressing.

Toss it all around, then toss in the almonds.

And there you have it. The goods. All ready for eating so you should do that .

Enjoy all the cabbage!

-C

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Miso Almond Cabbage Slaw

side for 3-4 people

• 5 cups shredded cabbage (red and or green)

• 1/3 cup toasted almonds

• 2 teaspoons tahini

• 3 teaspoons miso ( I used red miso but any of your favorite miso paste will do)

• 1 teaspoon soy or tamari

• 1 teaspoon maple syrup (more to taste)

• 1/2 teaspoon ground ginger

• 2 cloves garlic minced

• 1 lime or 2 tablespoons red wine vinegar

• 2 tablespoons warm water

• black pepper

Preheat oven to 425.

Grab cabbage and shred with a knife or mandolin, super finely until you have 5-6 cups of shredded cabbage. Place on a lined of very lightly oiled baking sheet and spread around so the cabbage is evenly distributed . Now pop into hot oven.

In the meantime make miso dressing. Add miso, maple, soy, garlic, ginger, and the juice of the lime (or the vinegar) to a bowl and whisk until combined. Add in the hot water to thin out a bit.

Once cabbage starts to wilt and char on places, around 20-25 minutes, remove from oven. Dump cabbage into a big bowl, pour on the dressing ans toss until the cabbage evenly coated. Rough chop up the almonds and toss in. Top with black pepper to taste.

Eat.

Almond Crusted Tofu

Are you a tofu person? I am very much a tofu person. I know that some people still think tofu is not so great or that it doesn’t taste like much or my favorite, that it doesn't taste like meat. And with that I say, well tofu isn’t meat so duh and yeah, it doesn't have a super powerful taste but it does taste good (especially really good fresh tofu) and tastes even better when you make it with tasty ingredients. But If you are a tofu person you already know that.

This tofu is good. I mean really really good. It is dredge and breaded in almonds and then baked until crispy., like a tofu nugget of sorts. I mixed mustard and vinegar into the dredge for some tang and added garlic and red pepper flakes to the almond coating to give it a bit more flavor but if you were feeling something different, say curry or Italian flavoring, well by all means, give it a go. I think the next time I make these (probably tonight) I am going to add a shit ton of cumin and chili powder and way more red pepper flakes. My stomach is rumbling already. And hopefully they will be to spicy for the mr so I don’t have to share. Its my craving. He can eat something else. Ha!

Now to the almond crusted tofu!

The stuff. A brick of firm tofu (which I have smooshed out a lot of liquid), whole almonds, and oats. Then there is flax meal, mustard, vinegar, almond milk, garlic powder, red pepper flakes, and salt and pepper.

Cutting up the tofu. Fist cut brick in half. Then turn each half on its side and cut into three equal pieces. flip back down each piece then can be cut into 4 triangles. And if you want to cut it up differently well then who am I to tell you otherwise.

Make the almond crust mixture. Almond and oats along with garlic powder, red pepper flakes, and sat and pepper go into the food processor and pulses utlil a crumbly. You don’t want it to fine but also not to chunky. Think bread crumb consistency.

Now make the dredge. Combine mustard, flax, vinegar, and plant milk in a wide shallow bowl until completely combined. Let it sit for a few minutes to really thicken.

Now you are all ready to go.

To coat the tofu just drag each piece through the wet mixture making sure it is evenly coated then drag with through the almond mixture.

Once all the pieces are crusted and on the baking sheet pop it into the hot oven and bake. 20ish minutes at first then flip eat piece and another 10ish minutes after that.

Baked and crispy.

Now you eat. Grab some dipping situations (I grabbed some guac and tomato sauce) and get at it.

So good.

-C

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Almond Crusted Tofu

makes 24 pieces

• 1 brick firm or extra firm tofu

• 1/2 cup almonds

• 1/4 cup old fashion oats

• 1/2 teaspoon red pepper flakes

• 1 teaspoon garlic powder

• 1/2 cup warm plant milk

• 1 tablespoon apple cider vinegar

• 1 tablespoon mustard

• 1 tasblepoon ground flaxseed

• salt and pepper

Preheat oven to 450

Remove tofu from package and gently press out as much liquid as you can. Cut the tofu brick in half then flip each piece onto it’s side and cut each half into 3 equal pieces. Flip back down and then cut each third into 4 triangles. Or just cut the tofu into 24 each sizes pieces of your choice. Set aside on a dry towel.

Make the dredge. Combine flax seed, mustard, vinegar, warm plant milk and a inch of salt and pepper in a shallow bowl until completely combined.

To make the almond crust place the almonds, oats, garlic powder, red pepper flakes and a good pinch of salt and pepper into a food processor and pulse for about a minute or so until the texture is a small crumb the consistency of semi fine bread crumbs. Pour into a shallow bowl.

When all parts are ready to go, line up the dredge, the almond mixture, and get a baking sheet ready with either a baking mate or a little oil to keep the tofu from sticking. Take each piece of tofu and dip it though the dredge making sure to evenly coat it and then lift it out and let the excess drip off. The drop the tofu into the almond mixture and gently toss flip ti coat each side. Place coated onto baking sheet.

Once all the tofu is coated place it into the hot oven.Bake for 20 minutes then flip each piece and bake for another 8-12 minutes or unit crispy.

Once baked, remove from oven, place on a plate and eat. Want something to dip it in? I recommend guacamole. and or tomato sauce. Mustard and hummus are also fantastic!

Watermelon Radish Orange and Pistachios Salad

Have you ever seen a radish as pretty as a watermelon radish?

Is it weird that I got, what’s the word… giddy at the sight of watermelon radishes at my last farm share pick up? I legit did a little jig, yelled out to the farmers that I loved them and that that farm share pick up was the best on ever!

My farmers love me, but I am pretty sure they think I am crazy. (Maybe just a little bit)

Anyways I got me some of these super beauty radishes and have been munching away on them all week. Then I made this salad because sweet and juicy oranges and creamy pistachios go so well with peppery radishes. I added in some red onion for a little more bite and flavor, gave it a simple dressing of salt, pepper, and vinegar, and ate it all up. A big bowl of color and flavors. A bowl of happiness.

Now to the salad!

The stuff. A couple watermelon radishes, oranges (I used a navel and and blood orange) a small red onion, a handful of pistachios, red wine vinegar, and salt and pepper.

First slice up the radishes and onion very thinly. Use a mandolin if you have one.

Toss the radish and onion into a big bowl along with the vinegar and a pinch of slat.

Now cut peels from oranges and then cut oranges very thinly as well.

Add the oranges to the bowl with the radishes and onion.

Rough chop the pistachios.

Toast them into the salad. And then top with pepper.

Prettiest salad ever.

-C

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Watermelon Radish Orange and Pistachios Salad

• 2 medium sized watermelon radishes

• 2 small oranges (navel or blood)

• 1 small red onion

• a handful of unshelled pistachios

• 1 1/2 tablespoons red wine vinegar

• salt and pepper

Start by slicing the rashishes and onion pretty thin. (use a mandolin if you have one) then place into a big shallow bowl. Sprinkle with a pinch of salt and drizzle in the vinegar. Toss around

Grab oranges and cut away peels. Then cut the whole oranges as thinly as you can (You can see the segments who or cut into smaller pieces) then place into bowl with the radishes and onions. Toss around.

Grab pistachios and give the na little rough chop then toss them into the salad. Add a little black pepper to taste then give the whole salad a little toss.

Eat.

Roasted Cauliflower with Capers, Pomegranate, and Walnuts

We have been eating a lot of cauliflower the past couple weeks. Cauliflower because who doesn't love it? But also because I froze a shit ton of it and found the stash in the deep freezer.

This is just a little something something that I have thrown together a few times and really enjoy. Basically a roasted cauliflower salad with yummy things and those yummy things are pomegranate arils, capers, and walnuts. It is fast, simple, and super delicious. A very satisfying and healthy salad situation. Perfect for winter.

Now to the cauliflower and stuff.

The stuff. Cauliflower (use fresh or frozen) pomegranate arils, capers, walnuts, a lemon, a splash of olive oil, and salt and pepper. There should also be a clove of garlic…where did it go?

Chop cauliflower into bite sized pieces.

Place on a lightly oiled baking sheet and place into a preheated oven.

Rough chop walnuts and mince garlic while cauliflower is roasting.

Once the cauliflower is nice and roasted, pull pan out and toss on the garlic, walnuts, and capers, and pop the pan back into the oven for a few more minutes to slightly cook the garlic and toast up the walnuts.

And then you pull it out of the oven, dump it all into a big bowl, toss in the pomegranate arils, squeeze some lemon on top, and add pepper and a pinch of salt if you need it.

That is it. Now eat it.

-C

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Roasted Cauliflower with Capers, Pomegranate and Walnuts

• small head of cauliflower (or a lb of frozen)

• 1/2 cup pomegranate arils

• 2 tablespoons capers

• a handful of walnuts

• olive oil

• a clove of garlic

• salt and peper

• juice from half a lemon

Preheat oven to 450

Chop cauliflower into bit size pieces and place on a lightly oiled baking sheet. Sprinkle with a pinch of salt and then place in oven and roast until nice and brown, usually about 25 minutes.

While roasting, roughy chop walnuts and mince garlic.

Once cauliflower is roasted, remove pan form oven and toss in the minced garlic, chopped walnuts, and the capers. Pop back into oven for about 5 more minutes just to slightly cook the garlic and toast and warm up the walnuts and capers. After those 5 minutes, remove the baking sheet and transfer everything into a bowl. Add in the pomegranate arils, squeeze in the juice of the lemon , and season with salt and pepper.

Then eat it.

Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

Is it just me or can you also stuff an entire pound of fresh spring greens into your mouth by the fist full and be nothing but happy about it?

Spring greens are on point right now. So tender and sweet and just, agh, I just love greens. I picked up our last winter farm share a few days ago (3 weeks til summer share begins.. will I survive?) and I got a huge bag of baby kale which made me really freaking happy because I love me some kale but baby kale, I loooooovee it. Yay for me!

Then we have rhubarb. I get so excited every year when my patch starts to peek out from under all the rotten leave. The stalks I used for the salad were the first ones that I harvested from my patch! So I know that some people might think ruhabrb in any other form other then in a pie seems strange, but stop, don’t think that. Rhubarb is everything. You can use it and love it in all sorts of ways, sweet and savory, and in all sorts of things, like this salad.

Fresh greens tossed with tart and gingery warm rhubarb and onions, topped with a creamy almond dressing. There is not much more you can ask for in a spring time salad. Sure, I guess you can ask for a fork, but really, I ate more of it with my fingers because well, that’s just how I roll.

Now to the rhubarb and kale salad.

The stuff. Fresh rhubarb, baby kale, half an onion, a chunk of fresh ginger, a couple cloves garlic, almond butter, some roasted almonds, soy, vinegar, water, oil, and black pepper.

Start by mincing garlic and ginger and choping onion up into smallish pieces.

Add the stuff to a hot skillet with a little oil. Once it starts to sizzle, add in a couple splashes of water and let cook until soft.

While that’s cooking make the almond dressing. Mix the almond butter, soy, vinegar, and a little warm water together until smooth and creamy. Taste and add more soy or vinegar if you feel it necessary. More water too if it’s too thick.

Grab rhubarb ad cut into 1/2 inch pieces.

Toss it into skillet with the other stuff. Add in another splash or so of water and keep on cooking.

Once rhubarb starts to soften, turn the heat off of the skillet. Grab kale and toss it around in the skillet to mix around with the good stuff.

Immediately dump it all into a big bowl and top with almond dressing. Toss it around to evenly coat. Oh and throw in some chopped almonds. And black pepper. Add lots (as much as you like) of black pepper.

Now it’s fork(or fingers) to bowl to face.

What a salad. What. A Salad.

Get at it!

-C

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Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

makes an entree salad for one or a side salad for a few

• 2-3 stalks fresh rhubarb (about 2 cups chopped)

• 3 large handfuls (about 6 oz) baby kale (you can really use any greens)

• 1/2 a yellow or sweet onion

• 1tablespoon freshly grated ginger

• 2 cloves garlic

• olive oil

• black pepper

• 2 tablespoons almond butter

• 1 tablespoon red wine vinegar

• 1 tablespoons soy sauce

• 1-2 tablespoons warm water

• smal handful of chopped toasted almonds

Start by mincing the ginger and garlic and chop onion into small pieces. Place it all into a skillet with a drizzle of olive oil and place on medium heat. Once it starts to sizzle, add in a tablespoon or so of water to help soften and cook. Should take about 5 minutes.

In the meantime make the almond dressing. Mix almond butter, soy, vinegar, and a tablespoon of warm water together in a small bowl until completely incorporated. Taste. Add a little more soy if not salty enough, a splash more vinegar if not acidic enough, or bit more water if to thick.

Now chop up rhubarb into about 1/2 inch pieces and toss into skillet along with the other stuff. Cook for a few more minutes until the rhubarb becomes slightly soft. If the plan seems to get dry, add in another few splashed of water. Once rhubarb starts to get tender, take skillet off heat. Add in the baby kale and toss around then immediately transfer to a big bowl or plate. Drizzle almond dressing all over, toss, then top with chopped toasted almonds and lots of black pepper.

Eat.