Raw Cauliflower Spanish "Rice"

• 1 head shredded cauliflower
• 1 red pepper, chopped
• 1/2 bunch cilantro, chopped finely
• 5 green onions, sliced thinly
• 2 Roma tomatoes, chopped
• 1 recipe of Spanish Avo Mix, below

Spanish rice avo Mix:

• In a bowl mash 1 avocado
• Add: 1 lime, juiced
• 1 tablespoon basil
• 1 tablespoon paprika
• 1⁄2 teaspoon garlic powder
• 1⁄2 tablespoon Agave Nectar or something sweet
• 1 to 1⁄2 red hot pepper, chopped finely
• 1 teaspoon sea salt (optional)
• 1 garlic clove crushed
• 1⁄2 tea onion powder
• 1⁄4 tea cumin

Lastly toss the cauliflower Spanish Rice with the Avo Mix.

Cauliflower, Fennel & Brussels Sprouts Salad

• thinly sliced fennel bulb
• thinly sliced brussels sprouts (and/or chopped broccoli or rapini)
• 2 cups chopped cauliflower
• 1/4-3/8 cup chopped onion or scallion
• 1/2-1 cup raisins
• 1/2 cup sunflower seeds (soaked for 4 hours to germinate)
• 1/2 cup toasted sliced almonds (or raw)
• 1 cup veganaise or mayonaise
• 1/8 cup agave nectar
• 2 tablespoons cider vinegar

Mix and eat. Now or later.

Napa Cabbage Picnic Salad

• 2/3 cup slivered almonds
• 8 cups (1 lb) coarsely shredded napa cabbage
• 12 ounces snow peas strings removed, rinsed and thinly sliced, or podding radishes
• 1 1/3 cups thinly sliced Daikon radish
• 1/3 cups thinly sliced green onions (including greens)
• 1 1/3 cups lightly packed fresh cilantro leaves

Dressing ingredients

• 3 Tbsp rice vinegar (seasoned or unseasoned)
• 2 Tbsp sugar or honey
• 2 Tbsp soy sauce
• 1 clove peeled and minced garlic
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne powder
• 1 cup mayonnaise
  Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Traditional Napa Cabbage Kimchi

from epicurious.com: Baechu Kimchi: The recipe is excerpted from Eating Korean by Cecilia Hae-Jin Lee

• 1 cup plus 1 tablespoon coarse sea salt or kosher salt
• Water
• 2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
• 1 bulb garlic, cloves separated and peeled
• 1 (2-inch) piece of ginger root
• 1/4 cup fish sauce or Korean salted shrimp
• 1 Daikon radish, peeled and grated
• 1 bunch of green onions, cut into 1-inch lengths
• 1/2 cup Korean chili powder
• 1 teaspoon sugar (optional)
• Sesame oil (optional)
• Sesame seeds (optional)
  Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
  Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.) Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
  Note: Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.

BOK CHOI & ASPARAGUS FRITTATA

• 2 tablespoons cooking oil
• 3 scallions including green tops, sliced thin
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 small head bok choy, cut into 1-inch pieces
• 3/4 pound asparagus, remove tough ends, cut remaining into 1-inch pieces
• 3/4 teaspoon salt
• 9 eggs, beaten to mix
• 1/4 teaspoon fresh-ground black pepper
• 1 teaspoon Asian sesame oil

Heat the oven to 325 degrees F. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes. Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more. Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

RAW BEET SALAD

from Pete's Greens www.petesgreens.com A wonderfully simple and sophisticated way to eat beets!

• Beets, any type, scrubbed clean and finely grated
• Vinaigrette of balsamic vinegar or apple cider vinegar (vinegar, garlic, olive oil, S&P)
• fruity olive oil
• freshly ground pepper
• sea salt, and thinly sliced scallions
• Leafed lettuce

Toss the grated raw beets with the viniagrette and let stand about 15 minutes. Scoop mixture onto leaves of lightly dressed lettuce leaves.

MARINATED ARTICHOKES, TURNIPS & BEETS WITH DATE & CRANBERRY PUREED

Date Puree:

• 1/2 cup Medjool Dates firmly packed
• 1/2 cup Filtered Water
• 2 tablespoons Orange juice freshly squeezed
• Sea Salt and Fresh Ground Pepper

Cranberry Puree:

• 1/2 cup Dried Cranberries
• 1/4 cup Filtered Water
• 1 tablespoon Lemon or Grapefruit juice freshly squeezed
• Sea Salt and Fresh Ground Pepper

Jalapeno Vinaigrette:

• 1 Jalapeno Chile seeded and chopped
• 1/4 cup Extra Virgin Olive Oil
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Chives or Scallions chopped
• Sea Salt and Fresh Ground Pepper
  
  For the Salad:
  
• Golden Beets (or any) peeled and thinly sliced
• Turnips peeled and thinly sliced
• Artichokes, bottom chokes and stems removed bottom thinly sliced vertically and sliced, coated with freshly squeezed lemon juice, 1/4 cup Extra Virgin Olive Oil, 4 teaspoons Sherry Wine Vinegar Sea Salt and Fresh Ground Pepper
• 1 cup Lettuce Leaves

To make the date puree: In a high-speed blender, combine the dates, water, and orange juice and process until smooth. Pass the puree through a fine-mesh sieve and season to taste with salt and pepper. To make the cranberry puree: In a high-speed blender, combine the cranberries, water, and lemon juice and process until smooth. Pass the puree through a fine-mesh sieve and season to taste with salt and pepper. To make the jalapeno vinaigrette: Combine the jalapeno, olive oil, vinegar, and chives in a mortar and gently grind with a pestle. Season to taste with salt and pepper. Place the golden beets, the turnips, and the artichoke slices in separate bowls. Whisk together the olive oil, vinegar, and salt and pepper to taste in a small bowl and divide evenly among the vegetables. Toss to coat. To assemble: Place a circle of the cranberry puree at 12 o’clock and a circle of the date puree at 6 o’clock on each plate. Roll the beet slices into cones and arrange over the purees. Place some artichoke and turnip slices in among the beets. Sprinkle the mache leaves over the vegetables. Spoon the vinaigrette around the 2 circles of puree.

CHINESE CABBAGE SOUP

• 1 head green cabbage, finely shredded or chopped
• 2 large onions, chopped
• 16 to 28 ounces canned tomatoes, chopped with juices
• 2 green bell peppers, seeded and chopped
• 4 celery stalks with leaves, or cutting celery, chopped
• 6 carrots, peeled and sliced
• 1/2 pound green beans, stem ends snapped, sliced on the diagona
• Black pepper to taste
• Chopped fresh herbs, such as parsley, sage, dill, cilantro, or thyme
• Garnish: Balsamic vinegar or lemon or lime juice, Minced fresh herbs, Chopped green onions

Place all the vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs. This soup can be served hot or cold. It can be pureed or partially pureed to vary textures. It can be seasoned differently for variety, with balsamic vinegar, lemon or lime juice, different fresh herbs, or chopped green onions.

BOK CHOI SALAD with CREAMY VINAIGRETTE

• Bok choi, trimmed, chopped
• Bull's Blood Beet Greens, chopped in strips
• cilantro
• Fresh goat cheese or feta
• Toasted walnuts
• Fresh fruit - apple, tangerine, etc., slices
• Chopped green onion
• CREAMY VINAIGRETTE: 2 tablespoons cream, whisked until pillowy (this takes a minute or two, it's also easier starting with more cream but since the dressing doesn't keep well, make only enough for the current meal), 1 tablespoon rice vinegar (or lemon juice or another vinegar), 1 teaspoon sugar, 1 teaspoon good mustard.

Combine just before serving.

BLACK SEEDED LETTUCE SALAD WITH TANGERINES, RED SCALLIONS & DILL

Tear or chop lettuce into bite sized pieces. Peel and section tangerines. Chop scallions, dill and garlic (optional). Combine all in a bowl. Toss with olive oil, lemon juice and salt to taste.

SPICY KOREAN CABBAGE with NOODLES

For sauce:

• 1/3 cup water
• 1/3 cup soy sauce
• 2 to 3 teaspoons Korean hot-pepper paste (If you aren't able to find Korean hot-pepper paste, substitute 3/4 teaspoon Chinese chile paste and reduce the amount of soy sauce to 1/4 cup. OR, add dried chile pepper powder to taste)
• 1 tablespoon unrefined sugar or honey

For noodles:

• 3 tablespoons sesame seeds
• 1/4 cup vegetable oil
• 2 tablespoons finely chopped peeled ginger
• 1 tablespoon finely chopped garlic
• 10 oz fresh shiitake mushrooms, stemmed and thinly sliced
• 1 1/4 pound Chinese Cabbage, thinly sliced (8 cups)
• 6 scallions, thinly sliced
• 8 to 9 ounces soba (buckwheat noodles)

Stir together all sauce ingredients until brown sugar is dissolved, then set aside.Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl. Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is tenderadding a little water if necessary. Add sauce and simmer 2 minutes.While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

SWEET 'N SOUR TURNIP GREEN SALAD

by the Editors of Easy Home Cooking Magazine - Common in the southern United States, turnip greens are an excellent source of vitamins A and C, and are also a good source of calcium and iron.

• 2 cups shredded stemmed washed turnip greens
• 2 cups washed mixed salad greens
• 1 cup sliced plum tomatoes or quartered cherry tomatoes
• 1/2 cup shredded carrot
• 1/3 cup sliced green onions
• 8 tablespoons water, divided
• 2 teaspoons whole wheat flour, or arrowroot powder
• 1 Tablespoon raw honey
• 1/2 teaspoon celery seeds
• Dash pepper (optional)
• 1 Tablespoon raw apple cider vinegar
  
  Combine turnip greens, salad greens, tomatoes and carrot in salad bowl; set aside. Combine green onions and 2 tablespoons water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Cook, covered, 2 to 3 minutes or until onions are tender. Mix remaining 6 tablespoons water and flour or arrowroot powder in small bowl until smooth. Stir into green onions in saucepan. Add honey, celery seeds and pepper; cook and stir until mixture boils and thickens. Cook and stir 1 minute more. Stir in apple cider vinegar. Pour hot dressing over salad; toss to coat. Serve immediately. Serves 4.

SHIITAKE & BOK CHOI SOUP

for the Ginger-Garlic Paste:In a blender or food processor, combine 3/4 cup coursely chopped fresh ginger, 3 gloves garlic (peeled), and 3 Tablespoons seasoned rice vinegar (or 3 Tablespoons white vinegar plus 1 Tablespoon honey or sugar). Blend until very smooth and spoon into small bowl.

for the Soup:

• 1 1/2 Tablespoons sesame oil or olive oil
• 5 to 6 ounces fresh shiitake or regular mushrooms, thinly sliced
• 8 greens onions, sliced
• 3 cups vegetable (or chicken) broth
• 4 carrots, cut into slanting slices
• bok choi stems and leaves sliced
• 2 cups cooked short or medium grain brown rice
• 3 Tablespoons cilantro, minced

Heat oil in sauce pan over medium heat, add mushrooms and half the green onions and cook, stirring often until mushrooms are lightly browned. Add broth and stir to scrap browned bits free. Cover pan and bring to boil over high heat. Add bok choi and remaining green onions, cover and simmer until bok choi is bright green and just tender when pierced. Place a scoop of rice in each soup bowl and with a slotted spoon, distribute vegetables evenly among bowls. Stir cilantro into broth, then gently pour broth into bowls. Offer Ginger-Garlic Paste to stir into soup to taste.