Winter

CHINESE CABBAGE SOUP

Download PDFEAT CLEAN LIVE WELL | Winter | Page 237

THIS RECIPE IS PROOF that cabbage is not an acceptable substitute for eggs (go figure), but you can’t blame a girl for trying. I set out to make a vegan Egg Drop Soup and ended up creating something I love just as much. The taste is all its own, but the aroma is all egg drop soup (or perhaps I’ve just convinced myself because I wanted it to be).

Chinese Cabbage Soup

INGREDIENTS

8 cups vegetable stock
2 5-inch pieces of lemongrass
1 2-inch piece fresh ginger,
peeled and thinly sliced
5 whole cloves
1/2 cup teaspoon black peppercorns
1 star anise
3 tablespoons tamari
6 cups thinly sliced napa cabbage
1 cup julienned snow peas
1/2 cup thinly sliced cremini mushroom caps
1 tablespoon arrowroot dissolved
in 2 tablespoons cool water
3 tablespoons white miso
(variety of choice) dissolved
in 3 tablespoons cool water
4-6 dashes of hot pepper sesame oil
4 dashes of ume plum vinegar
1/2 cup chopped scallions

Preparation

In Dutch oven, bring stock to simmer. Crush or twist lemongrass to release essence and add to stock along with ginger, cloves, peppercorns, star anise and tamari. Simmer 30 minutes and then scoop out and discard solids.

Stir in cabbage, snow peas and mushrooms and simmer until cabbage is wilted (about 5 minutes). Slowly pour in dissolved arrowroot and stir continuously for 1 minute longer. Remove from heat and stir in dissolved miso.

Drizzle with hot sesame oil and ume plum vinegar, top with scallions and serve hot.

SERVES 4

© 2014 Terry Walters | Photography by Julie Bidwell

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ACORN SQUASH CUPS
with GINGER APPLE STUFFING

Download PDFEAT CLEAN LIVE WELL | Winter | Page 250

CARAMELIZED ROASTED SQUASH with sweet and savory fruit stuffing make this a satisfying and warming side dish that you may just want to eat for breakfast (or even dessert).

Acorn Squash Cups Ginger Apple Stuffing

INGREDIENTS

2 small acorn squash
1 tablespoon virgin coconut oil
1/2 cup chopped red onion
1/2 cup chopped celery
1 heaping teaspoon grated fresh ginger
2 tart red apples, chopped
1/2 cup raisins
1/4 cup heaping teaspoon ground cinnamon
3 tablespoons maple syrup

Preparation

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Cut squash in half crosswise. Scoop out and discard seeds and trim off stems and pointed ends so they sit flat. Place skin-side up on prepared baking sheet and roast 30 minutes or until soft (time will depend on size of squash). Remove from oven and set aside.

Melt coconut oil in cast iron skillet over medium-low heat. Add onion, celery, ginger and apples and sauté until just soft (about 3 minutes). Add raisins, cinnamon and maple syrup and sauté until just soft and caramelized (about 3 minutes longer). Remove from heat, fill each squash half with an equal amount of stuffing and serve.

SERVES 4

© 2014 Terry Walters | Photography by Julie Bidwell

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COLLARD GREEN MAKI
with SESAME DIPPING SAUCE

Download PDFEAT CLEAN LIVE WELL | Winter | Page 245

SOMETIMES COLLARD GREENS ARE SO BIG and beautiful that it’s a shame to chop them up. In this recipe, the collards serve as the wrap and make this handroll especially nutritious and delicious.

Collard Greens Maki

DIPPING SAUCE

3 tablespoons tamari
1 tablespoon grated fresh ginger
1 teaspoon toasted or hot pepper sesame oil
1 teaspoon brown rice vinegar
1 teaspoon toasted sesame seeds

HANDROLL

1 cup uncooked short-grain brown rice
2 cups water
1 thumb-size piece kombu
6 large collard greens
1 large leek, halved lengthwise and
cut crosswise into 1/2-inch pieces
2 cups thinly sliced shiitake mushroom caps
1 tablespoon extra virgin olive oil
1 tablespoon tamari
1 cup julienned carrots
1 cup julienned daikon
1 avocado, peeled, pitted and sliced

Preparation

In small bowl, whisk together all dipping sauce ingredients and set aside.Place rice, water and kombu in medium pot or rice cooker. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 30 minutes). Remove from heat and set aside. When cool, remove and discard kombu.

In medium pot, bring 3 inches water to boil. Turn off heat and one at a time, holding the collard leaves by their stems, submerge leaves in water for 3–5 seconds each (or until just bright green). Repeat until all greens are lightly blanched and set aside.

In large cast iron skillet over medium heat, sauté leek and shiitakes in olive oil until soft (about 5 minutes). Add tamari and stir. Add carrots and daikon and continue sautéing. If ingredients stick, deglaze pan by adding 1 tablespoon water at a time as needed. When carrots are just soft and bright orange, remove from heat and set aside.

Place one collard green on cutting board, spread a heaping tablespoon of brown rice crosswise across the widest part of the leaf leaving 1 inch clean along each edge. Top with a small scoop of mushroom mixture and then with a slice of avocado. Fold insides of collard leaf and roll, starting at the end with the rice and vegetables to form a log. Continue with remaining ingredients until everything is used up.

Cut rolls in half and serve with dipping sauce.

MAKES 6 rolls

© 2014 Terry Walters | Photography by Julie Bidwell

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