Visit to Pakistan through Cuisene

Visit to Pakistan through Cuisene

Tonight we are transforming out Dinning Table to the exotic location of Pakistan, with a vegan meal of  Masalah Bhare Mushroom, Spiced Mushrooms ,  Vegetable Korma and Curry Rice and Cabbage .
These dishes have lightly contrasting spice blends and the differing densities, balance out to a very satisfying meal. I ate so much I am stuffed to the ears. 

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Pakistani Vegetable Korma (vegan)

Pakistani Vegetable Korma (vegan)

"This is a mild creamy Pakistani dish."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6   
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Egg free,  Gluten Free, International, Pakistan, Vegan


  1 1/2  lb  Mixed Vegetables -- (use a mix of 2 or 3 different vegetables e.g. broccoli green beans, peas, cauliflower, courgettes)
  1        onion
  2        Tablespoons  vegetable oil
  2        Cloves  garlic
  1        Tablespoon  ground cumin
  1        Tablespoon  ground coriander
  1        Tablespoon  turmeric
  2         Teaspoons  cardamom
  1         Piece  root ginger -- (1 inch)
  1 1/2   Cups  Water
  2         Ounces  creamed coconut
  1         Tablespoon  Grainy Mustard
  2         Tablespoons  lemon juice
  4         Ounces  ground almonds
             Salt & pepper to taste

Steam vegetables until tender crisp do not overcook 3 to 5 min

Chop the onions; crush the garlic and sauté in the oil until the onions
are soft.

Stir in the cumin, coriander, and cumin, together with cardamom and grated
ginger and cook on a low heat for a few minutes.

Add the water to the pan and bring to the boil, gradually adding the
creamed coconut, cut into thin slices, and heat until the coconut has
melted.

 Add the lemon juice, mustard and ground almonds and cook for 2 minutes.

Add the vegetables, heat gently and season to taste.

 Serving Ideas : serve with rice and greens
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Per Serving: 270 Calories; 21g Fat (64.4% calories from fat); 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 299mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 3 1/2 Fat.

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Masalah Bhare Mushroom, Spiced Mushrooms (vegan)

Masalah Bhare Mushroom, Spiced Mushrooms (vegan)

Masalah Bhare Mushroom, Spiced Mushrooms (vegan)
Description:  "A wonderful earthy Pakistani side dish to round out a meal"
Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free, Pakistan

  1         Pound  mushroom
  6         Green Onion
  1         1/2" Piece  Ginger -- (1/2")
  5         Cloves  Garlic -- (5 to 6)
  1         Teaspoon  red pepper flakes
  2         Teaspoons  Mustard Seed
  1/4      Teaspoon  Ground Pepper
  1         Teaspoon  salt
  3         Tablespoons   Coconut, Dried -- ground
  1/4      Teaspoon  Chili Powder
  1         Teaspoon  Coriander
  1/4      Teaspoon  Turmeric
  1         Teaspoon  nutmeg
  4         Tablespoons  coconut oil
  1/2       Red Bell Pepper

Cut mushrooms into slices.

Chop onions  and red pepper

Grate ginger, garlic

Heat coconut oil in a pan and fry onions until soft.

Then fry ginger and garlic for a minute.

Put salt, chili powder, nutmeg, mustard seed, coriander and
turmeric powder.

Add mushrooms and ground coconut. Saute until mushrooms are golden.

Add red pepper and let saute for 2-3 minutes and remove it from heat.
Serve hot.


Serving Ideas : serve with a curry and Basmati rice
 - - - - - - - - - - - - - - - - - - -

Per Serving : 133 Calories; 11g Fat (69.3% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 370mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 2 Fat.

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Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Vegan Challenge for Earth Week

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Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

 

 

Pledge on Facebook

Pledge on Facebook

Community

Kicking off on Earth Day, April 22, US VegWeek 2013 is a fun way to celebrate the many benefits of vegetarian eating as well as explore a wide variety of meat-free foods. Take the 7-Day VegPledge: http://USVegWeek.com/

 

Curry Rice and Cabbage (vegan)

Curry Rice and Cabbage

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8    
Cuisine: "Vegetable Entrees"
Categories    : Corn Free, Dairy Free, Egg free,  Gluten Free, Vegan

  2        Tablespoons  Coconut Oil
  1 1/2  Cups  Short Grain Brown Rice
  1        Onion -- sliced
  3        Cloves  Garlic -- minced
  2        Teaspoons  Mustard Seed
  2        Teaspoons  Coriander
  4        Tablespoons  Curry Powder
  1        Tablespoon  Chinese Chili Garlic Sauce
  2        Teaspoons  Salt
  1/2     Teaspoon  Pepper
  1/2     Head  Cabbage -- sliced 1/3-inch thick
  1        Bell Pepper -- chopped
  2        Stalks  Celery -- sliced
  2        Cups  Water
  2        28 Oz Cans  Diced Tomato
  1        14 Oz Can  Coconut Milk

Heat oil in dutch oven with a lid, Add Rice and toast until golden brown.

Add onions, garlic, mustard seed, coriander, curry powder and stir fry until onions are soft.

Add chili garlic sauce, salt and pepper then cabbage, bell pepper and celery, stir until combined.

Add water, coconut milk and tomatoes and bring to a boil.

Reduce heat, cover and simmer for 45 minutes.


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Per Serving : 361 Calories; 18g Fat (41.1% calories from fat); 7g Protein; 52g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 173mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat.

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Gluten Free Meatloaf with Tomato Sauce

I have some left over Tomato Sauce (Salsa di Pomodoro)  from Friday's  Spaghetti Salsa di Pomodoro Polpette Formaggio (Spaghetti with Tomato Sauce & Cheese Meat Balls)  I made Gluten Free Meatloaf   and added the left over sauce for the last half hour of cooking. I was delicious served with mashed potatoes and broccoli

Tomato Sauce (Salsa di Pomodoro)

+

Gluten Free Meatloaf

=

A Virtual Trip to Lebanon for Dinner

Tonight we are visiting the Middle East. with Kefta Bil Sania Lebanese, Meatloaf with Sesame Sauce

 Fattoush, Lebanese Bread Salad  and Gluten Free Flatbread

Kefta Bil Sania Lebanese Meatloaf with Sesame Sauce

Kefta Bil Sania Lebanese Meatloaf with Sesame Sauce

"A very pretty and flavourful meatloaf topped with sesame sauce and packed full of the flavours of the |Middle East"

your may also like: Baked Kibbeh (Middle Eastern Meat Loaf)

Recipe By     :Ellen M. Ennis Davis
Serving Size  :   9
Source           :  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright      :  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Cuisine          :   "Protein Entrees"
Categories     :   Corn Free, Dairy Free, Diabetic Friendly, Egg free, Gluten Free, Ground Beef, Ground Meat, Heart Healthy, International, Lebanese Low Carb, Low fat,   Meatloaf , Middle Eastern, Nut Free

  1        lb  extra lean ground beef
  1/2     lb  ground lamb -- (optional if not available use 1.5 lbs of ground beef total)
  2        large  onion -- finely minced
  2        tablespoon honey
  1/2     bunch  fresh parsley -- finely chopped
  2        teaspoon  salt -- (or to taste)

  1/2     teaspoon  black pepper
  1/4     teaspoon  ground cumin
  1/4     teaspoon  ground coriander
  1/2     teaspoon  cinnamon
  1        teaspoons  ground allspice
 OR
  2        teaspoons  Bahārāt



Sesame Sauce
  1        cup unsalted toasted sesame seeds
  3        cloves garlic, minced fine
  2        teaspoons salt
  2        tablespoons honey
  2        lemons, juiced
  1        cup water

Garnish
  1/4    cup toasted sesame seeds

Finely chop or mince the onions in a food processor and strain the liquid/juice that comes out of them. This is important to get rid of, otherwise the meat paste will be loose and won’t hold together easily.

Finely chop the parsley leaves (discarding the stems)

Preheat the oven to 400 F. 

In a large bowl, combine meat, parsley, onion and spices.  Mix until thoroughly combined. 

Press smooth into a 9x12" baking pan; score the meat in  serving size squares, then score each square into a criss-cross pattern.

Add all sauce ingredients to a food processor or blender process until smooth.  Pour over kefta and sprinkle with sesame seeds. 

Bake kefta for thirty minutes.  Remove from oven and drain the fat from the dish 

Bake an additional 20 minutes or so, until sauce is thick and bubbly.

Let sit for a few minutes before serving.  The sauce will thicken upon cooling. 


Serving Ideas : serve with flat bread and Fattoush salad

NOTES : Onions: after you grind/mince the onions in the food processor, make sure to strain them very well and get rid of all extra moisture/juice. The more juicy the onion is the less stickier the kafta is.   Parsley: Parsley has a considerable amount of moisture as well, so after chopping it let it dry a bit on a piece of towel
 - - - - - - - - - - - - - - - - - - -

Per Serving: 202 Calories; 15g Fat (66.5%
calories from fat); 14g Protein; 3g Carbohydrate; 1g Dietary Fiber; 53mg
Cholesterol; 288mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.

Fattoush Lebanese Bread Salad

"Great light Lebanese salad with torn flat bread"
Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4     Cuisine:  "Salads and Cold Dishes"
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Categories    : Gluten Free, International, Lebanese


  1              piece flat bread-- gluten free torn into pieces
                           
  2              cups  romaine lettuce -- torn
  2              tomatoes -- chopped
  2              small  cucumbers -- chopped
  1              red bell pepper -- sliced
  2              stalks  celery -- chopped
  3              green onions -- chopped
  1/2           cup  fresh mint leaves -- chopped
  1/2           cup  fresh parsley -- chopped
  1/2           cup  cilantro -- chopped

 Dressing
  1/4           cup  lemon juice
  2              teaspoons  white wine vinegar
  1/4           teaspoon  pepper
  1              teaspoon  lemon zest
  1              teaspoon  mint -- dry
  1              tablespoon honey
  1/2           teaspoon  garlic powder
  1/4           cup  olive oil

Toast flat bread if not fresh and tear into pieces.

Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions,
mint leaves, parsley, and cilantro into a large bowl.

Pour lemon juice and white wine vinegar into a small bowl. Season with
salt, pepper, lemon zest, mint and garlic powder. Stir in olive oil.

Gently toss salad with toasted flat bread pieces and dressing. Adjust
seasonings to taste, and serve.

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Per Serving : 86 Calories; 1g Fat (9.2% calories
from fat); 4g Protein; 17g Carbohydrate; 5g Dietary Fiber; trace
Cholesterol; 79mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
1/2 Vegetable; 0 Fat.

Gluten Free Flatbread

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Cuisine:  "Breads and Rolls"
Categories    : Gluten Free, International, Lebanese
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

  1/2           cup  brown rice flour
  3/4           cup  cornstarch
  1              cup  chana (chickpea) -- sorghum or soy flour
  2              tsp.  baking powder
  1              tsp.  salt
  1              tsp.  xanthan gum
  1              egg
  1/4           cup  warm water
  2              teaspoon  sugar
  1 1/2        teaspoons  dry active yeast
  1/4           cup  olive oil
  1/4           cup  sesame seeds

In a bowl dissolve sugar in warm water, sprinkle yeast over water. Let
yeast sit in warm area for 15 minutes.

Mix all dry ingredients into a bowl

Add egg and oil to yeast mixture and mix with a fork.

Add wet ingredients to the dry ingredients and mix together. knead bread
together.

Cover and let rise for 30 min

Divide into for balls press out on pan until they are 1/4" thick disk,
cover with damp cloth and let rise for 30 minutes in a warm place.

Place skillet on a medium low stove top, cook for 15 minutes. Flip and
cook the other side for another 8 minutes. Flip again onto serving
platter, brush with olive oil and sprinkle with sesame seeds

OR

Brush with oil sprinkle with sesame seeds and bake for 20 minutes at 400F

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Per Serving : 360 Calories; 20g Fat (48.8% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 795mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
3 1/2 Fat; 0 Other Carbohydrates.

Hot Turkey Mushroom Sandwich

"A delicious way of using up the bits and pieces of you Turkey"

Recipe By     :   Ellen M. Ennis Davis
Source           :  "Pooka's what's for dinner: Gluten Free with Attitude"
Copyright      :  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  :   6    

  1         tablespoon  butter
  1         cup  mushrooms
  3         cups  leftover gravy
                        OR
             Gluten Free Instant Gravy Mix
  3          cups  water -- cold
           
  3        cups  cooked turkey -- or chicken
  1        pkg   frozen Gluten Free  french baguette

Melt butter in large skillet on medium heat. Add mushrooms and cook 5
minutes or until tender, stirring frequently.

Empty gravy mix into saucepan. Gradually add water, stirring with wire
whisk until well blended.

Bring to boil, stirring frequently. Cook 2 minutes or until thickened,
stirring constantly.

Add turkey and mushrooms and toss to coat. Cook 3 minutes or until heated
through, stirring occasionally.

Cut baguette in 4 diagonally. Spoon turkey, mushroom sauce over baguette
pieces. Enjoy.
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Per Serving : 400 Calories; 21g Fat (48.4% calories from fat); 29g Protein; 22g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 627mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0
Vegetable; 1 Non-Fat Milk; 3 1/2 Fat.

Instant Gluten Free Poultry Gravy Mix

"An excellent mix to extend or make a quick gravy for hot chicken or
turkey sandwiches etc. or even to extend you gravy for a family Turkey
Dinner,"

Recipe By     :    Ellen M. Ennis Davis
Source           :  "Pooka's what's for dinner: Gluten Free with Attitude"
Copyright      :  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Yields            :  "1 1/2 cups"


  1         cup  skim dry milk
  1/4      cup  rice flour
  1/4      cup  cornstarch
  1         tablespoon  chicken bouillon granules -- (or 9 cubes)
  1         tablespoon  miso -- Gluten free
  1/2      cup  butter
  1/4      teaspoon sage
  1/8      teaspoon  thyme
  1/8      teaspoon  pepper

In a food processor combine butter or margarine with dry ingredients until
well blended.  store in a container with tight fitting lid. Label and date
contents. and tape directions below to container. Store in refrigerator.
use within 6 weeks or freezer for 6 months.



NOTES : I like to keep this on hand in the freezer in case my
        turkey does not yield enough juices for gravy.



Making Gravy :
Makes 3 cups gravy

To make Gravy:
makes 1 cup:
3 cup cold water
gravy mix



Pour water in a saucepan.  Use a whisk to stir in gravy mix. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2-3 minutes.

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Per Serving : 261 Calories; 16g Fat (54.5% calories from fat); 8g Protein; 22g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 554mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1 Non-Fat Milk; 3 Fat.

Spicy Kimchi Stew (Kimchi Chigae) 매운 김치 찌개

Spicy Kimchi Stew (Kimchi Chigae)

"Kimchi Chigae is great for cold winter or spring day but can be served anytime. There is a lot of room for variation in this dish, I have served the hot stew over rice noodles and toped with a variety of garnishes to make it even more hearty."

Recipe By     :Ellen M. Ennis Davis
Cuisine          : "Soups and Chowders"
Source           :"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright      :"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Categories     : Asian, Corn Free, Dairy Free, Egg free, Gluten Free, Korean, Pork

Main Stew
  2    cup  Korean Fermented Cabbage/Yangbaechu kimchi
  3    cups  stock
  1    tablespoon  sesame oil
  1    cup  kimchee juice
  2    teaspoons  miso -- gluten free
  1    tablespoon  rice wine vinegar
  2    teaspoons  red pepper flakes
  2    teaspoons  Gochujang
  4    teaspoons  soy sauce
  1/2  teaspoon  garlic -- minced
           
  4    cups  rice noodles -- steamed
           
Toppings
  4    green onion -- sliced
  2    cups  Chinese BBQ pork -- Char Siu- slivered (omit for vegetarian)
  1    cup  mushroom -- sautéed
  4    cups  spinach -- blanched
  1/2  cup  carrot -- shaved and steamed

Add all ingredients for Main Stew and bring to a boil, reduce to a simmer
and let cook 5 minutes

Place 1 cup of noodles in each bowl. Ladle steaming Stew over noodles.

Top with above toppings or ones of your choice. Enjoy

Serving Ideas : For vegan omit pork and add sauteed tofu                                  

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Per Serving: 845 Calories; 13g Fat (13.9% calories from fat); 33g Protein; 150g Carbohydrate; 6g Dietary Fiber; 77mg Cholesterol; 1951mg Sodium.  Exchanges: 8 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

Meatless Monday we are having Korean Rice Bowl- Bibimbap 비빔밥

Bibimbap 비빔밥 Korean Vegetables and Rice

Bibimbap 비빔밥 Korean Vegetables and Rice, Bibimbap in Korean is pronounced pibimp͈ap,  a signature Korean dish. The word means "mixed rice". Bibimbap is served as a bowl of warm rice topped with namul (seasoned vegetable side dishes) and gochujang (chili pepper paste). A raw or fried egg and sliced meat or tofu (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. It is a great way to use up leftovers.

For our Bibimbap I have made Mullaengi Namul - Korean Seasoned Watercress and KoreanFermented Cabbage / White Cabbage Yangbaechu kimchi

top left Mullaengi Namul, top right shredded green onion,
bottom left Yangbaechu kimchi,bottom right pickled ginger

I served them over a wonderful nutty short grained Californian brown rice (a gift from my sister) and added some pickled ginger and shreds of green onions.

Left Dressed Bibimbap, Right Bibimbap stirred up
                                         ready to eat

As tonight is “Meatless Monday” I will forgo the beef and egg but feel free to put it in.

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Gochujang Korean Hot Pepper Paste-Gluten Free

 Gluten Free Gochujang Korean Hot Pepper Paste

"If you can not get Gochujang (Kochujang) in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results."

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:"Seasoning Mixes"
Categories    : Gluten Free, Asian, Korean


  1        tablespoon  miso -- gluten free (can be omitted if unavailable - but will change the taste)
  3        tablespoons  hot chili powder -- finely ground
  1        teaspoon  honey
  3        cloves  garlic -- pressed
  1        teaspoon  soy sauce
  1        teaspoon  rice wine vinegar
  1        teaspoon  toasted Sesame Oil
            water as needed

In a small bowl, miso, chili powder, garlic, honey, soy sauce, and vinegar, mix into a thick paste. Add water if needed

Allow to sit at room temperature 1 to 24 hours.

Add sesame oil, mix well and let sit
another 30 minutes. Add water if it needs thinning. it should be the texture of tomato paste

Refrigerate until use. Keep up to 1 month.

- - - - - - - - - - - - - - - - - - -

Per Serving : 31 Calories; 2g Fat (39.6% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
200mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fat; 0 Other Carbohydrates.

Mullaengi Namul - Korean Seasoned Watercress

Mullaengi Namul - Korean Seasoned Watercress

"A very simple, quick, and easy side dish."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6 
Cuisine:  "Vegetable Side Dishes"
Categories    : Korean, Asian,Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low fat, Nut Free,

  8          ounces  Watercress
  4          green onions--sliced thin diagonally
  3          teaspoons  water
  1 1/2    teaspoons  Sesame Oil
  1 1/2    teaspoons  Soy Sauce
  3          teaspoons  Sesame Seeds
  1 1/2    teaspoons  medium ground dried red chili pepper
     3/4    teaspoon  fresh ground black pepper
  1 1/2    teaspoons  sugar
  1 1/2     teaspoons  rice Vinegar

Seasoning Sauce:

Mix Sesame Oil, Soy Sauce, Sesame Seeds, chili pepper, pepper, honey and vinegar
(add more water if needed). Let stand at least fifteen minutes.

Watercress:

Gently wash the watercress in cold running water, trimming and discarding
any tough stem portion and discolored leaves. Dry and cut in 3 inch lengths

In a bowl toss watercress and green onions together


Gently mix the seasoning with the watercress mixture until completely
coated. Let sit for 30 minutes to overnight.

Stir fry for 2 min. Let cool.

Serve either chilled or at room temperature.
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Per Serving : 28 Calories; 2g Fat (55.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 102mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Korean Fermented Cabbage / White Cabbage Yangbaechu kimchi

Yangbaechu kimchi-Korean Fermented Cabbage / White Cabbage

"This is an easy Kimchi recipe made with White (Western) cabbage (yang
  baechu)."

Recipe By     : Ellen M. Ennis Davis
Source: Pooka's What's for Dinner: Gluten Free with Attitude
Serving  : 6  
Cuisine:   "Vegetable Side Dishes"
Categories    : International, Asian, Korean, Gluten Free, Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low Carb, Low fat, Nut Free
                                        
  1         small head  cabbage -- shredded into thin strips
  1         sweet onion -- thinly sliced
             kosher salt -- 1/4 cup  to sprinkle on cabbage and onions
  Kimchi Sauce

  2         tablespoons Gochujang (Korean Hot Pepper Paste)

  4         green onions -- chopped
  1         carrot -- julienned (optional)
  1         red bell pepper -- chopped fine
  3         cloves  garlic -- minced
  2         tablespoons  soy sauce, low sodium
  2         tablespoons  seaweed sesame sprinkles
  1         tablespoon  sesame oil
  1         tablespoon  honey

Garnish
  1         tablespoon  seaweed sesame sprinkles
  2         green onions -- chopped

Place cabbage and onion into a large bowl.

Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to
properly salt the cabbage. Set aside for 10 minutes.

Make kimchi paste by mixing the ingredients together in a bowl:

Wash and rinse the salted cabbage in cold water a couple of times. Drain
the water and dry cabbage with kitchen towels.

Mix the kimchi paste into the cabbage thoroughly.

Put the kimchi into a large ziploc® freezer bag.

Put the kimchi into a large ziploc® freezer bag.

Press down on the kimchi then press as much air out of the bag as you can
and seal to protect your kimchi from being exposed to too much air. Let marinate for 30 minutes to 1 hr.

You can eat it right away, just like salad. Or keep it at room temperature
for 24hrs or up to a few days then refrigerate. This will be fermented Kimchi.


Serving Ideas : Fermented kimchi can be used for  kimchi stir-fried rice or kimchi soup/stew.
 - - - - - - - - - - - - - - - - - - -

Per Serving : 62 Calories; 2g Fat (32.4% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 211mg Sodium.  Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.