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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, November 21, 2011

Scraps and Snippets ~ Oh Yeah, This One Was Tasty...Asian Cranberry Slaw


On my quest to find delicious and Vegan or Veganable recipes for Thanksgiving I found a braised cabbage recipe that sounded pretty yummy. Except all the flavor came from pepperoni. Uhhh, so I put the idea of a warm cabbage slaw into my think-tank and this is what came out.

Braised Asian Cranberry Slaw.

1 Onion, small dice
2 TBSP sesame oil
1 tsp soy sauce
4 Cups Chopped Cabbage (or approx 1/2 large head cabbage, I used purple)
2 TBSP rice vinegar
1/4 teaspoon hot pepper flakes
1 TBSP sesame seeds
1/2 cup craisins

Heat 1 TBSP sesame oil in pan. Get it hot. Toss in onions and cook til browned and aromatic. Add cabbage and cook until it begins to shrink and tenderize, 3-5 minutes add soy sauce and hot pepper flakes. Stir and cook until cabbage is coated. Turn down flame and add sesame seeds, vinegar and last TBSP of sesame oil. Stir well, add craisins, stir again and serve.

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