Last week I promised to share a cabbage rich recipe & no complaints about yet another head of cabbage in my CSA share. I whipped it up & photographed it over the weekend. It was wonderful & I stand by my promise – no cabbage complaints! I was given gracious permission from the author to share her delicious recipe, but first a review of the cookbook it came from – “Quick-Fix Vegan: Healthy Homestyle Meals in 30 Minutes or Less.”
After reading & falling in love with Robin Robertson’s “Quick-Fix Vegetarian”, which I recommended here, I waited with hasty anticipation for “Quick-Fix Vegan” to arrive. A month or so ago it finally fell into my hot little hands. It is brimming with quick, easy, & satisfying recipes that will put a lovely vegan feast on your table in a flash. Robin’s mouthwatering recipes draw upon many ethnic influences including French, Mexican, Cajun, Moroccan, Mediterranean, Asian & more. From seasoned culinistas & home chefs, to students, kids & men, to tried & true vegans & the veg-curious, there is a recipe for every taste & skill level in this book.
Quick-Fix Vegan is packed with 150 fast & easy recipes for putting delicious, healthy food on the table in 30 minutes or less.
My current schedule does not allow me the time to plan, prep, & cook as much as I used to, but that does’t mean I will compromise my diet with nightly frozen dinners or processed foods. I eat those on occasion when I am really in a pinch, otherwise I will certainly take the time to cook something wholesome, & Robin’s “quick-fix” recipes are just what I turn to. I absolutely love the “Make-Ahead Bakes” section of the book, which features convenient recipes that can be assembled ahead of time, then popped in the oven & baked before serving. These are perfect for someone like me who enjoys spending the weekend in the kitchen prepping make ahead meals for the week. I have two jobs (sometimes 3), & hit up the yoga studio after work, so I rely on the “Stovetop Suppers” for those late evening weeknights when I want to whip up something quick & healthy. Other chapters & a sampling of many recipes include:
- Starters & Snacks: Moroccan Pumpkin Hummus, Chickpea & Spinach Artichoke Crostini, Red Bean-Chipotle Dip, Super Nachos
- Stovetop Suppers: Zucchini Frittata, Jerk Seitan & Vegetable Skillet, Smoky Chipotle-Chocolate Chili, Tofu Skillet Scramble
- Pasta Express: One-Pot Pasta Primavera, Rotini with Creamy Avocado Herb Sauce, Skillet Lasagne, Linguini with Cannellini Pesto
- Soups in Short Order: White Bean & Basil Soup, Tomato Tortilla Soup, Creamy Greens Soup, Last Minute Laksa
- Speedy Sandwiches: BBQ Pinto-Portobello Sandwiches, Seitan & Slaw Wraps, Mediterranean Quesadillas, Curried Chickpea Patties in Pita
- Snappy Salads: Panzanella with Grilled Vegetables, Quinoa Salad with Apples & Walnuts, Curried Rice & Chickpea Salad, Deconstructed Bahn-Mi Salad
- Easy Make-Ahead Bakes: Tuscan Vegetable Tart, Special Spicy Empanadas, Tuscan Kale Lasagne, Indian Shepherd’s Pie
- Sauces & Condiments: Lemon-Cashew Cream Sauce, Tomatillo-Cilantro Salsa, Mix & Match Pesto, Three-Nut Cheeze Whiz
- (Almost) Effortless Desserts: Coconut Pistachio Cookies, Tiramisu Parfaits, Catalan-Style Creme Brûlée, Shortcut Baklava
There are so many things that I cannot wait to make. Ummm, tiramusu & creme brûlée? Two of my all time faves. Yes, please. Perhaps I’ll do another review of the dessert chapter? For this post, I chose the the “Soba Slaw” to review & share because I love, love, love soba noodles, & I’ve been receiving cabbage galore this season. You all know how I usually feel about cabbage, so why not combine something I love with something I…tend to loathe… & see if I can break this cabbage bashing spell? This recipe combines hearty buckwheat noodles, shredded cabbage, carrots, ginger & herbs with a tangy sauce – giving it wonderful texture & flavor.
Chewy soba noodles provide the backdrop for this satisfying slaw, bursting with color, texture, & flavor. If you prefer a spicy slaw, add a teaspoon or so of sriracha sauce to give it some heat.
- "Soba Slaw"
- 8 ounces soba noodles
- 3 cups finely shredded cabbage
- 1 cup grated carrot
- 3 scallions, minced
- 2 Tbsp. chopped fresh cilantro or parsley
- 2 tsp. grated fresh ginger
- 3 Tbsp. rice vinegar
- 1 1/2 Tbsp. neutral vegetable oil
- 1 1/2 Tbsp. toasted sesame oil
- ½ tsp. sugar
- 2 Tbsp. chopped peanuts
- Cook the noodles in a pot of boiling salted water until tender. Drain & run under cold water, then transfer to a large bowl. Add the cabbage, carrot, scallions, cilantro, & ginger. Set aside.
- In a small bowl, combine the vinegar, vegetable oil, soy sauce, sesame oil, sugar, & salt to taste. Stir until well blended.
- Pour the dressing over the noodles & vegetables & toss gently to coat. Taste & adjust the seasoning. Sprinkle the peanuts on top. Serve at once, or cover & refrigerate until needed.
Want to win your very own copy of this book? Head on over to my blog-buddy JL’s site to enter her giveaway, read her review & check out the recipe for “Lebanese Sleek.”