RAMEN NOODLE SALAD

Preparation time: 15 minutes

Yield: 8 servings

2-packs ramen noodles, smashed

1 head cabbage, sliced fine (about 8 cups)

3-green onions, sliced fine

½-cup almonds, sliced

1-cup frozen peas, thawed

2-tablespoons sesame seeds

2 seasoning packs from the noodles

½-cup oil

2-tablespoons maple syrup

1/3-cup white vinegar

2-cups seasoned tofu, wheat meat, vegan chic patties, or tempeh, sliced

salt and pepper to taste

Put the noodles in a plastic bag and smash with a can. 

Mix together the noodles, cabbage, onion, almonds, peas, and sesame seeds. 

Mix together the seasoning packs, oil, agave, vinegar, and salt and pepper. 

Toss the salad with the dressing. 

Refrigerate the salad for 2 hours before serving. 

KIMCHI

Most Kimchi have some form of fish or seafood in the mix.  This is vegan and a small amount to fit in the refrigerator. 

1/2-cabbage, cut in 3" pieces

daikon radish, peeled and chopped, a 6" by 3" piece

1-cup warm water

2-heaping tablespoons rock salt

1 medium white onion, sliced

1 leek, sliced diagonally

1-cup chives, chopped

Kimchi Sauce

2- heaping tablespoons ginger, peeled and chopped

5-garlic cloves smashed and minced 

5-tablespoons chili flakes (Gochugaru-medium spice)

6-7-tablespoons soy sauce

1-tablespoon maple syrup

In a large bowl, soak the cabbage and radish in salt water for 3-hours to soften.

Rinse the cabbage and radish and mix together with the remaining vegetables.

Wear gloves to mix in the Kimchi sauce.

Eat raw or let it ferment at room temperature for 24 to 36 hours and then refrigerate for up to a month.   

BBQ PULLED PLANT ON A BUN

BBQ PULLED PLANT ON A BUN

I always check out the new products area at Trader Joe's and was offered BBQ something.  Never imagining the store would offer anything BBQ for a vegan, I walked away as I read the sign.  It was BBQ Jackfruit, a tropical fruit.  Pleasantly surprised, it's a family favorite and easy to make.   

Preparation time: 5minutes

Yield:  8 servings

2 cans (20 ounce) Green Jackfruit in brine

1-tablespoons olive oil

1 1/2-cups BBQ sauce

1/4-cup water

1-teaspoon vinegar

Drain and pull apart the jackfruit using a fork. 

Sauté' jackfruit in oil for 5 minutes. 

Add BBQ sauce and water and mix. 

Simmer 30 minutes and stir often.  Add water if needed. 

Serve on a bun or open face on bread along with coleslaw.

CABBAGE ROLLS UNDER PRESSURE

CABBAGE ROLLS UNDER PRESSURE and BEAN BURGER CRUMBLES 

Pressure Cooker

Preparation time: 15 minutes

Yield: makes 12

1 head cabbage 

2-cups burger crumbles, or purchased crumbles

2-cups cooked rice

1-can (28 ounces or 3 cups) whole peeled tomatoes   

1-cup water

1to 3-tablespoons oil

salt and pepper to taste

From the bottom of the cabbage, remove the core.  Place in a pressure cooker with the core down.  Add water, cover, and cook until up to pressure.  Remove from heat and let set for ½ -hour.  

Mix together the crumbled veggie burger and rice.  

Open pressure cooker, remove cabbage, and separate leaves.  Cabbage leaves should be flexible and easy to fill.

Place 1to 3 tablespoon of the burger rice mixture in the center of the leaf.  The amount depends on the size of the leaf.  Fold the sides and then the top.  Roll towards the bottom edge to form a roll.  Place the rolls back into the pressure cooker.  Add small or broken cabbage leaves.  Pour in the juice from the can of tomatoes.  Squeeze the whole tomatoes and then add to the pot.  Add the oil.  Add enough water to cover.  

Bring the pressure cooker up to pressure.  Turn off the heat and let set for ½-hour.  Remove lid and add salt and pepper to taste.  

BEAN BURGERS OR NOT MEAT LOAF

Oil a baking sheet or bread pan

Preheat oven to 350 degrees 

Preparation time: 10 minutes

Yield: makes 10-½-cup size burgers

2-cups or 1 can (15 ounces) any type beans, cooked and smashed

1-cup onion, minced

3-garlic cloves, minced

1-tablespoon basil

1-tablespoon oregano

1-tablespoon parsley

2-tablespoons soy sauce

2-cups oatmeal

In a mixing bowl, mix all the ingredients together.  Let it set for 30 minutes.

Place loaf in an oiled bread pan and bake at 350 degrees for 50 minutes covered.  Uncover for 10 minutes.  Let stand for 10 minutes before serving.  

or

Form into ½ cup size burgers by placing plastic wrap in the bottom of a burger form.  Press the mixture with the back of a measuring cup.  Lift up the plastic wrap to release. 

Place on an oiled baking sheet.  

Bake at 350 degrees for 20 minutes.  

Use immediately or freeze extras in a plastic bag. To serve, zap for 30 seconds, turn and then zap on the other side for 30 seconds.  

This recipe can be used to make a loaf, stuffed in cabbage, or crumbled for chili.