Lentil mushroom balls with yogurt dip

This one was kind of odd. They look like oatmeal cookies but they're made of lentils. Kind of like falafel but with more vegetables. I ate them with a yogurt dill dip and avocados and cherry tomatoes.

http://ohsheglows.com/2013/11/13/lentil-mushroom-walnut-balls-with-cranberry-pear-sauce/

Braised Red or Green Cabbage

1 red or green cabbage, cored and sliced very thin
1 medium onion or 2-3 leeks, sliced very thin
3 T butter (Chez Panisse says duck fat!)
1 T balsamic vinegar (CP says sherry vinegar)
1 bay leaf
1 t. marjoram
1/2 c. water
1 apple

In a large pan, heat the butter, add the onion, and cook for 5 minutes. Add the cabbage, vinegar, bay leaf, marjoram, and water. Season with salt and pepper. Cover and cook at low for 20 minutes. Peel and grate the apple, add it to the cabbage, and cook for another 5 minutes. Correct the seasons - I add a lot of salt and pepper. We eat for dinner with pork and something colorful like spinach or carrots.

Vanilla cupcakes

http://natashaskitchen.com/2012/06/29/perfect-vanilla-cupcake-recipe/

Asian Cabbage Salad

This is also Kaia Thai Crunch Salad.

Salad:
2-3 c. shredded cabbage (red or green)
1 bunch green onions or 1/2 thinly sliced red onion
5 grated carrots
1 red pepper, thin slices cut into 1-inch segments
1/2 bunch cilantro, cut small

Dressing (Kaia)

1 T of almond or peanut butter

1 T warm water

1 T sweet chili sauce

Lime juice

1 t. low-sodium soy sauce/Braggs

1-¼ t. rice vinegar

Dash hot sauce

1 T non-dairy milk

 

Dressing (Non-Kaia)

1/4 c. olive/sesame oil
1/4 c. rice vinegar
3 T. creamy peanut butter, softened
3 T. soy sauce
3 T. brown sugar
2 T. grated ginger
1-2 cloves garlic, minced

 

Mix salad. Mix dressing. Eat! I eat with Thai-flavored tofu for lunch. Family eats with teriaki chicken for dinner.