Kobold Slaw

Eh? Get it? Kobold? Cole, bold? Bold cole slaw? Kobold slaw? No? Sorry.

Anyway, food ideas have been thin on the ground here, lately. I went into a long post Lenten funk, and then I spent the whole month of June on a road trip eating other people’s largely uninspired cooking (with a few notable exceptions).

But yesterday’s festivities found me doing my eye of round roast with the zatar rub, sliced thin, and wrapped into pita with tabbouleh, which I served to friends. Alas, I do not yet make my own tabbouleh. But thus inspired to actually make real food, I did embark on a “one shot” quest. Our side dish was a fresh slaw.

One small head of cabbage, cored, quartered, and sliced thin.[1] One sweet onion [2], cored, halved, and sliced thin. One each of green, red and yellow bell peppers, cored and sliced thin.

I would say for an off the cuff batch, go with that, but use two each of the peppers. But I was trying to use up some of the last of the harvesting from my garden (the time has come to turn most of it over and plant black eyed peas and sweet potatoes), so instead I used four “blushing beauty” bell peppers (these are smaller than the usual variety, hence four instead of three), and a large cucumber which I removed the seeds from and sliced thin as well. I also de-seeded and sliced into ribbons three of my fresh habanero peppers which are only just barely turning orange these days. It is from this last that the dish is dubbed Kobold Slaw.

As a dressing I whisked together toasted sesame oil, olive oil, soy sauce, salt, black pepper, prepared horse radish paste, powdered ginger (if I had planned ahead, fresh would have been better), and a teensy bit of egg-free canola mayo [3]. The idea was something along the lines of a sesame ginger salad dressing, but thicker. Keeping in mind that the oil is going to draw the heat out of the ribboned hot pepper flesh, as well.

Again, if you plan ahead, you can make this dish hours prior to serving it, tossing the dressing around every 30 minutes or so. The longer it has to set up, the more profound and complex the flavors will get. I served this first within an hour of making it, and it was good. We served the rest much later for the fireworks party and it was so much better.

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If you prefer a more traditional cole slaw, I did have a genuinely inspired variety during my travels that included whole caraway seeds in with the cabbage and carrots which was very, very tasty.

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[1] If you actually plan ahead, do this an hour or two before everything else. Salt the cabbage liberally, toss it every few minutes for at least half an hour, then rinse off all the salt. This will remove a lot of water from the cabbage which will otherwise end up in your dressing at the bottom of the serving bowl.

[2] Remember that “Vidalia” is a brand name from a specific county in… Georgia or one of the Carolinas. Get whatever sweet onions grow most locally to you, even if they’re just some uninterestingly labeled alphanumeric. Reducing your carbon foot print tastes better than terroir.

[3] Vegan without having to buy “veganaise” which is just gross, since the only way to get mayo made with ethical eggs, that I know of, is to make your own from scratch, which is tasty, but a hassle.

Paella — but you can call me Goulash

When I was a kid, a family friend once entered the room with a bowl of some sort of food.  When I asked what it was he gave me a sinister look and declared “Goulash…”.  I’ve since looked up goulash, but whenever I see a mixture of stuff that is tomato-rich, I think of him.

I think this (http://www.simpleveganrecipes.co.uk/index.html?recipe=recipes/vegan-paella-recipe.html) was one of the first vegan recipes I made from this book.  It is good enough to repeat and I think the presence of the cashews makes a nice crunch and adds a good flavor.  This was the amusing recipe I was thinking of that lists spices in the directions that aren’t in the ingredients list and the ingredients were very out of order.  I have fixed that below.

  • 1 large onion, chopped
  • 1/2t chili powder
  • 12 oz. (300g) brown rice (1 cup)
  • 3 cups (800ml) of vegetable stock
  • 6 fl.oz. (150ml) dry white wine (or substitute with 1 tbsp vinegar)
  • 1 can (454g) chopped tomatoes
  • 1/2t tarragon
  • 1t basil
  • 1t oregano
  • 1T tomato puree
  • 1 red and 1 green pepper, roughly chopped
  • 3 sticks celery
  • 8 oz. (200g) mushrooms, sliced
  • 2 oz. (50g) mange tout [1] topped and tailed
  • 4 oz. (100g) frozen peas
  • 2 oz. (50g) broken cashew nuts (about 1/2 cup)

In a large, heavy saucepan saute the onion in 4T olive oil.  Add chili powder and the rice and cook for 4-5 minutes.  Add vegetable stock, wine, tomatoes, tarragon, basil, oregano, tomato puree, . Simmer for 10-15 minutes. Add peppers, celery, mushrooms, mange tout and cook for another 30 minutes until the rice is cooked. Add peas, cashew nuts, salt and pepper. Heat through until peas are ready and serve.

[1] The other fun I had was “mange tout”.  Being silly I wondered “what’s a mangy toot?”  It’s unripened pea pods for the not French among us.

Non-Loaf Vegan Nut Roast

While I based this recipe very heavily on this (http://www.simpleveganrecipes.co.uk/index.html?recipe=recipes/vegan-nutroast-recipe.html), I am going to write it according to the minor changes I made.  The printed version is a little funnier because it reads “bread made into crumbs” while the online recipe reads simply “breadcrumbs”.  Since I make a fair amount of bread, I used actual crumbed bread.  I think the various chunks of bread provided a more interesting texture than if I had used packaged breadcrumbs.  Of course, with the latter it is also difficult to tell if they are truly vegan.

  • 1t olive oil
  • 1 onion, chopped small (but not diced)
  • 1 grated carrot (I shredded it with a peeler)
  • 1 green pepper, chopped
  • 1 stick of celery, chopped
  • 2oz. sliced mushrooms, chopped — about 1/4 cup
  • 8 oz. chopped mixed nuts — about 1 cup
  • 1 oz. (25g) wheat flour — about 4t (I’ll confirm later and update)
  • 5 fl. oz. (125ml) vegetable stock
  • 2oz. (50g) breadcrumbs — about 1/4c
  • 1T Mixed herbs — I used rosemary, sage, and basil at 1t each
  • 1/2t salt (or to taste)
  • 1/4t pepper (or to taste)

Preheat oven to Gas Mark 5 / 190 °C / 375 °F.

Heat the oil in a pan and saute the onion until translucent (5-10 minutes). Add pepper, celery and mushrooms and saute for 2 minutes — only trying to bring them up to temperature. Add the grated carrot and saute for one more minute. Remove from the heat, add the flour and stir. Add vegetable stock, nuts, breadcrumbs, mixed herbs and a little salt and pepper, and mix well. Grease the inside of a loaf tin. Put the mixture into the tin, pressing it down with a spoon. Bake for 40 minutes.

As with so many adventures, my very first step (bite, in this case) resulted in a “this isn’t what I bargained for”.  For some reason, I was expecting something more like a “meat loaf” from this, but it was nothing like it.  This was a “roasted nut casserole”.  I think the next time I will subject the nuts and mushrooms to a joy ride in the Machine of Whirling Blades to get a more granular texture out of them.  Perhaps that would help it be more “loafy” in texture.  An Ooze of Vegetable Broth (aka a gravy) might help as well.