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Red Cabbage and Onion Coleslaw

June 10, 2010 by  
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Salad, Side Dish, Snack, Starter, Vegetable

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veg red cabbage and Onion coleslaw – This healthy, hearty vegetable recipe for coleslaw, is made with colorful red cabbage and red onions, giving it excellent presentation for buffets or brunches. Quick and easy to make, as it is a “No Cook” salad, we added a little sweet and heat to make it unique and it adds loads of flavor. A family favorite at our house.

Prep Time: 15 mins
Cook Time: 0 mins
Servings: 8
Main Ingredient: Cabbage
Difficulty Level: 1

Ingredients to make Red Cabbage and Onion Coleslaw

1 1/2 tb Oil, olive
3 tb Lemon juice
1 1/2 tb Balsamic vinegar
1/2 c rice vinegar
1 1/2 ts Maple syrup
3/4 ts Salt
1/4 ts Pepper, black, ground
1/4 ts Pepper, cayenne
6 c Red cabbage; thinly sliced
3/8 c Parsley, chopped
3 tb Cilantro, chopped
3/8 c Onions, red, minced

Directions to make Red Cabbage and Onion Coleslaw

Step 1:In a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne. Toss with cabbage; let stand at room temperature for 1 hour.
Step 2:Taste for seasoning and adjust if necessary, toss in parsley, cilantro and red onion. Serve at room temperature.

Image Source: mick62

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Thick and Creamy Mustard Sauce

October 13, 2009 by  
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Sauce

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veg_tus Thick and Creamy Mustard sauce -This fabulous, unique, thick and creamy mustard sauce recipe is so very versatile. Creatively creamy and spicy all at the same time, it is absolutely incredible on fish and, for all the Vegetarians, tofu! A quick easy sauce recipe, that heightens the taste of everything you use it on!

Prep Time: 10-15 mins
Cook Time: 15-20 mins
Difficulty Level: 1

Ingredients to make Thick and Creamy Mustard Sauce

1 c Chopped mustard greens OR Swiss Chard
1/2 c Coarsely chopped green pepper
1 lg Red-ripe tomato, cored,quartered
1/4 c Loosely packed chopped cilantro
2 Fresh hot green chiles,stemmed, seeded
2 garlic cloves, peeled
1 tb Mild olive oil
1/2 ts Ground cumin
1/2 ts Ground coriander
1 tb Dijon-style mustard
1 ts Sugar
1/2 ts Salt, or to taste
1/3 c Heavy cream

**A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Directions to make Thick and Creamy Mustard Sauce

Step 1:Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.
Step 2:Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.
Step 3:Makes about 2 cups.

Image Source: yoppy

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Spiced Cauliflower and Potatoes

August 28, 2009 by  
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish

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veg_fr Spiced cauliflower and Potatoes – This distinctively spiced vegetable side dish recipe is very tasty! Boiled, stove top, with a fabulous blend of ethnic spices, it not only has extraordinary flavor, it goes with almost any meat. A quick and easy recipe with unique, zesty, flavor.

Prep Time: 10-15 mins
Cook Time: 25-30 mins
Main Ingredient: Potatoes, Cauliflower

Ingredients to make Spiced Cauliflower and Potatoes

2 1/2 c Cubed new potatoes
1 sm Cauliflower
2 ts Black mustard seeds
12 To 15 fenugreek seeds
1 ts Freshly ground cumin seeds
1/2 ts Turmeric
1/2 ts Powdered hot red chile pepper
Salt
6 tb Peanut oil
2 tb Minced garlic
1 Tomato, chopped
1 Or 2 fresh Serrano chiles, chopped
1 c Chopped cilantro leaves
1 tb Lemon juice, or to taste

Directions to make Spiced Cauliflower and Potatoes

Step 1:Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside
Step 2:Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and add some salt. Place all ingredients near the stove. Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan. Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles. Cook for about 5 minutes.
Step 3:Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until vegetables are tender. Check water level frequently, and add more as needed. Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro

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