Tuesday, June 29, 2010


Never posted this recipe. It is a popular Polish recipe and big in Pittsburgh. 
* Prep Time: 15 minutes
* Cook Time:
45 minutes
* Ingredients:
  • 1 head cabbage
  • 2 cups noodles (of choice)*
  • 1 1/2 cups onions
  • 4 tbsp soy butter
  • 4 tbsp virgin olive oil
  • 2 tsp minced garlic
  • 1/2 tsp paprika (or more to taste)
  • salt, to taste
  • fresh coarse ground black pepper, to taste

* Recipe:
  1. Cook the noodles according to package instructions and drain.
  2. Cut the cabbage up any way you like, slices or shredded. Do the same with the
    onions. I prefer sliced onions & shredded cabbage.
  3. Heat a large pan on medium-high heat.
  4. When the pan is hot, add butter/oil combo.
  5. When the butter & olive oil are hot, add cabbage and onions and saute for a few
    (about 5-10 minutes), then add garlic.
  6. Turn down the heat to medium and cover the pan.
  7. Let this cook until the cabbage is soft, about 5 more minutes.
  8. Add the butter/oil combination as you need it.
  9. Add the cooked noodles.
  10. Mix together with salt, pepper, and paprika.
*Notes: I use vegetable spirals.

Monday, June 21, 2010

Vegan Retro Salmon Mousse Mold

Alright, so this recipe is sort of a freaky vegan cooking experiment. I found a ridiculous fish mold on Etsy... and decided to make the ever odd salmon mousse mold gone not so fishy. Hilarity ensued by this creation. From what I hear, it tasted the way a "normal" salmon mousse mold tastes like. I guess it is a culinary win?

Vegan Retro Salmon Mousse Mold

* Prep Time:
30 minutes
* Cook Time:
several hours
* Ingredients:
  • 3 tbsp agar flakes
  • 1/4 cup cold water
  • 1/2 cup boiling water
  • 1/2 cup vegan mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 tbsp white onion, minced
  • 1 tbsp paprika
  • Tabasco sauce, dash or two
  • 2 tsp kosher salt
  • 2 tbsp fresh dill, minced
  • 1 frozen vegan fish, thawed and seaweed skin removed
  • 1 cup heavy soy whipping cream
  • crackers

* Recipe:
  1. Mix cold water and agar flakes. Add hot water and combine well.
  2. Add in mayo, lemon juice, white onion, paprika, Tabasco, salt, and dill. Place in the fridge until other steps are complete.
  3. In a bowl, electric mix the heavy soy whipping cream until fluffy.
  4. In a blender, blend the vegan fish. If too dry, add some whipping cream and then blend.
  5. Take out mixture bowl from the fridge. Fold the whipping cream and vegan fish mixture into the other mixture with rest of ingredient. Combine well.
  6. In an oiled fish mold pan, pour the mixture in.
  7. Refrigerate until firm.
  8. Once on a plate, decorate with crackers or cucumbers, olives, etc.
*Notes: For vegan fish, I used some brand from an Asian grocery. May Wah makes several varieties. Soyatoo! makes a heavy whipping cream.

Vegan Jello Mold

Vegan Jello Mold 

* Prep Time: 15-20 minutes
* Cook Time:
several hours
* Ingredients:
  • 2 cups white grape juice
  • 2 tsp agar flakes
  • Strawberries, sliced
  • Blueberries
  • Raspberries
  • Blackberries
  • 2 drops red food dye (for berry mold)

* Recipe:
  1. Boil half the juice with the agar until dissolved.
  2. Cut up strawberries and place at the bottom of jello mold bowl. Add other fruit.
  3. Pour the other half of juice with the boiled half. Mix well.
  4. Split liquid in half and add dye to one of the juice mixtures. Mix well.
  5. Pour liquid into molds with fruit.
  6. Place in refrigerator for several hours to set.
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