I live with my wonderful husband, Steve, in New York City. We both really love living here; it's like we have arrived in our city. If you're looking for a primer to vegan cooking, you've found the right place. If you're looking for basics of vegan cooking cheaply, you're definitely in the right place. If you know what you like, and want me to show you how to get there, I'm only too glad to help you. Join me as we explore the world of vegan food, with an International flair. Email Dino at:
alternativevegan@gmail.com
Dino Sarma takes you through the world of vegan cooking, without the use of what he deems "omnivore substitutes" (that is, tofu, tempeh, seitan, soymilk, and any and all fake meats). Instead, join Dino as he goes into the intricacies of cooking.
Today, we talk about doing what you know, and doing it well. Often times, we get bogged down with trying to impress, and we forget that people are the reason that we get together, and that the food is secondary.
The cabbage-carrot recipe:
1 head cabbage
1 lb carrot
2 medium onions, minced (red, white, or yellow are fine)
2 medium limes, juice and zest (lemon is fine, bottled juice is fine, vinegar is fine, just use 2 teaspoons, and adjust up or down to taste)
3 tsp salt (adjust up or down, to taste; start with one, and add as needed)
3 cups hummus (at least; you may want more, as you wish)
4 dill pickles, chopped fine
4 large handfuls of cilantro leaves, chopped (optional)
Grate the cabbage and carrot in the food processor. Chop the onion finely. Mince the cilantro. Sprinkle in the salt, and stir through the hummus, pickles, and cilantro. Taste for seasoning, and adjust up or down as needed.
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