HOT ROASTED CABBAGE WEDGE SALAD: Healthful Vegan Winter-Inspired Twist on a Wedge Salad

Here’s our latest video, produced exclusively for VegNews TV via Vegnews Magazine. I love those guys.

INGREDIENTS

  • 1 head of cabbage, cut into wedges through the core
  • 1 yam or sweet potato
  • 1 apple (honeycrisp is the BEST!)
  • olive oil
  • salt + pepper
DRESSING:
  • 1 Tbsp. dijon mustard
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. maple syrup (the real kind!)

TEMPEH BACON:

  • 1 block tempeh, thinly sliced
  • 2 Tbsp. olive oil
  • 2 Tbsp. tamari
  • 2 Tbsp. maple syrup
  • 1 Tbsp. smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 liquid smoke
CANDIED SEEDS/NUTS:
  • vegan butter melted in a pan, about 2 Tbsp.
  • enough brown sugar to make a carmelized paste
  •  about 1/2 cup of sunflower seeds (or nuts of choice)
  • a dash of allspice

Heat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the cabbage wedges on the sheet, then lightly brush with olive oil. Season with salt and pepper. Roast in the oven until starting to brown, about 25 minutes.

Cut the yam and apple into small dices. You can leave the peels on. Put them in a bowl with a small amount of olive oil to coat. Spread evenly on a baking sheet, and add it to the oven with the cabbage when you have 15 minutes left of cook time. (Both should get done at the same time.)

To make tempeh bacon, dd the tempeh to a shallow dish with a lid, and whisk all marinade ingredients together. Pour over the tempeh, and marinate in the fridge while veggies finished roasting (or overnight if you want to make this ahead of time.) When ready, pan fry until crispy.

For the candied seeds, melt the vegan butter in a pan on low heat. Add brown sugar and mix until it’s thick and caramelized. Add seeds and stir to coat – add more seeds if mixture is still really wet. Add a dash of allspice, and spread mixture out on a sheet of wax or parchment paper to cool.

To make the dressing, whisk the mustard, balsamic vinegar and maple syrup together in a small bowl.

When all components are ready, plate by putting the cabbage on the bottom then topped with the tempeh bacon, then the apple and yam mix. Finish by drizzling some dressing over the dish and top with the candied seeds.

Save the Kales! Vegan Cabbage Wedge Salad

There you go! This makes an awful lot of food, and would be a great addition to a Holiday meal or potluck. Enjoy!

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MOSTLY-RAW VEGAN PIZZA DIP: Video + Recipe for VegNews TV

To learn more about the Save the Kales! half-hour television show, click hereSTK! is a vegan cooking + lifestyle show which airs in Pennsylvania, and full episodes are available online.

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Three years ago, before I started blogging, I saw a video with the Spork girls on the VegNews Magazine website, and it became a dreamy, warm-fuzzy desire to some day create one of my own.

Well! I’m over the moon with utter joy that TODAY IS THAT DAY!

Enjoy this video made exclusively for VegNews TV:

This is a mostly-raw dish.  It does contain nutritional yeast which isn’t technically raw but has been embraced by the raw community. No matter, it’s 100% vegan and deeeeeeeeelicious.

(RAW VEGAN) PIZZA DIP

1 cup sun dried tomatoes
1/2 cup raw sunflower seeds (shelled)
1/4 cup nutritional yeast (acts as a Parmesan cheese substitute; horrible name, delicious ingredient!)
1 clove garlic
2 Tbsp fresh Italian parsley
2 Tbsp fresh basil
juice of 1/2 lemon
1/4 cup olive oil
1/2 tsp salt

Put all ingredients in a food processor. Process until everything is mixed into a thick spread.

That’s all!

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I swear this tastes like a delicious, fresh Margherita pizza. Plate and serve with bread or fresh veggies. People who usually don’t like veggies will eat them, if for no other reason then that they are merely a vehicle with which to get this spread into their mouths. YUM.

It may turn somewhat brown in color, which happens when you blend red and green. It’s natural. Embrace it. (Though it helps if you garnish with some leftover basil or parsley.)

You can find a trillion other VegNews TV clips HERE.  Thanks to the best production staff ever for helping to create this video!