Makes 15 cabbage rolls.
Cabbage is the new kale. As part of the same cruciferous family of veggies, cabbage provides the cancer-protective benefits kale does. By filling with tempeh rather than red meat, you get the nutritional benefits of fermented soy. These may take a little extra work, but they’re worth it.
Cabbage rolls can be refrigerated until ready to heat and serve. They will keep in the fridge for up to two days.
To make an easy sour cream replacement, combine 1/2 cup (125 mL) plain Greek yogurt with 2 Tbsp (30 mL) extra-virgin olive oil, salt, and pepper. It’s flavourful and is easier to drizzle and dollop than thick sour cream.
How to prepare cabbage: Bring large pot of salted water to a boil. Add vinegar. Spear cabbage head on its stem with large roasting fork, then place in water. After 1 minute remove cabbage from water, then slash core with knife to peel off a layer of leaves.
Return cabbage to water, then after another 30 seconds, remove next layer of leaves. Continue every 30 seconds until all large leaves have been removed. You should get a few more than 15 leaves, which allows for extras in case any break.
Return all leaves to pot and simmer gently for 1 1/2 to 2 minutes. Remove from pot and place on rack until cool enough to handle.
Tip: Wear a clean silicone oven mitt to keep from getting splashed with boiling water.
Filling: Meanwhile, heat olive oil in large skillet over medium heat, then add onion. Cook for 8 to 10 minutes, stirring occasionally, until onion browns lightly, then add mushrooms, garlic, and salt. Cook, stirring occasionally, until mushrooms release liquid, approximately 8 minutes.
Add tempeh and cook for another 5 minutes until soft and browning, then add tamari and stir to combine. Add walnuts; cook for 1 minute. Add tomato paste and mix well. Remove from heat, stir in dill and black pepper, and then set aside until cool enough to work with.
Preheat oven to 325 F (160 C) and lightly grease baking sheet.
Place cooled cabbage leaf on cutting board, and cut out 1 in (2.5 cm) of the hard bottom core and discard. Place 2 to 3 Tbsp (30 to 45 mL) tempeh mixture in centre of leaf, fold in both sides, then roll up bottom and tuck into pocket between top of leaf and filling. Snugly pull top leaf around and place in casserole dish, seam side down. Repeat with remaining leaves. Cover with lid.
Bake for 15 to 20 minutes. Remove from pan, cut each roll in half on the bias, spear with bamboo skewer, and place on platter. Garnish with dollop of sour cream or Greek yogurt dip if desired.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette. What’s in a name? Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favourite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams. Both clams and mussels are generally sustainable, as, like seaweed, they’re farmed without feed or antibiotics, unlike many farmed fish operations. Double-duty pesto Make a double batch of seaweed pesto, and enjoy it with eggs, scrambled tofu, or toast.
Spicy popcorn? You bet. This Japanese seven-spice blend combines salty and spicy notes for a healthy snack. If you don’t make your own togarashi, check the container before adding it to your popcorn to make sure it doesn’t contain salt. For an even simpler recipe, skip the togarashi and just grind a few pieces of nori and a pinch of salt in a blender or spice grinder to sprinkle on your popcorn instead. If you’re fresh out of nori, you can always grind wakame, arame, or dulse instead, leaving out the pinch of salt for dulse or any seaweed you taste and find already salty. Shichimi togarashi This customizable spice blend generally features sansho pepper, a.k.a. Japanese prickly ash, a green peppercorn with a citrusy taste, along with seaweed flakes, chili pepper, and dried citrus peel—often yuzu or mandarin orange. If you can’t find sansho, look for Sichuan peppercorn, which has a slightly stronger mouth-tingling effect. You can buy dried orange, mandarin, or tangerine peel. Or you can dehydrate your own, in which case you might as well dehydrate a 1/8 in (3 mm) thick piece of fresh ginger along with the peel. If you can’t handle a lot of chili pepper heat, reduce the pepper to your taste.