Slaw

A recipe from Feasting at Home and modified by Corina

5 parts shredded cabbage 

1 part chopped cilantro 

1 part lettuce 

1-2T apple cider vinegar 

4T mayo

0.5t salt 

Black pepper to taste

Optional: tomatoes and 0.5 shredded carrot

Throw all in a container that has a lid and shake. Done 

Fresh summer salad with a hint of Styria

 by Claudia

Tomatoes / Tomaten

Basil (torn) / Basilikum (gerissen)

Tofu (cubed / in Würfel geschnitten)

Balsamico cream / creme

Dressing / Salatsoße

Original Styrian Pumpkinseed oil / Kürbisöl

1t Mustard (mild) / Senf

2T Cider vinegar / Essig

Pinch Salt / Salz

Pinch Pepper / Pfeffer

Put ingredients in a serving bowl (in the relative amounts to your taste). Mix the dressing thoroughly. Add dressing and balsamico to taste.

Die Zutaten in eine Schüssel stellen (in den relativen Mengen nach deinem Geschmack). Mischen die Salatsoße sehr gut. Hinzufügen Salatsoße und Balsamico darüber träufeln zu dein eigene geschmack

Corina's favorite version: omit tofu and dressing

Corina's lieblings version: ohne Tofu und Salatsoße

Salad a la Gado-Gado

Inspired by a World Food Cafe cookbook recipe

Base salad:
Lettuce
Cucumber
Carrot
Sugar snap peas
Marinated tofu

Cut into mouth-sized pieces, and mix in a big bowl

Sauce:
1 Table Spoon Toasted Sesame Oil
1 Table Spoon Sunflower Oil
2 Table Spoons Water
Lemongrass Stalks
1 Tea Spoon Chili Flakes

Cut lemongrass into pieces, and put together with the oil, water, and chili flakes into a blender. Grind into a smooth paste. Pour paste into wok at medium heat, fry for a few minutes, sometimes stirring.

1 Can Coconut Milk
4 Table Spoons Peanut Butter
1 Table Spoon Tamari
1 Tea Spoon Sugar

Add into wok, stir, turn down heat, stir more until a smooth sauce forms. Pour over the salad.

Ginger salad

1 block of extra-firm tofu or 2C cooked fava beans (with salt and oil)

pickled ginger (see here https://pizzasushiicecream.blogspot.com/2019/09/pickled-ginger.html)

lettuce

2 tomatoes

2 carrot

1 handful basil

Annie's Goddess dressing or strawberry vinaigrette or liquid gold

Cut the tofu into small pieces (1cm by 1cm cubes). Add a bit of oil to a pan, and fry the tofu until the outside starts to become golden. Cut about 1 teaspoon of pickled ginger into tiny pieces, and add this with about 1 teaspoon of the pickling ginger into the hot pan with the tofu. Continue to fry for 2-3 minutes while stirring regularly.

Wash the salad ingredients and cut into mouth-sized pieces. Mix together in a bowl, and add the tofu and ginger. Split into bowls, each adding dressing to their taste.

Kale salad

By Corina

1 bunch of kale, chopped
1 block extra-firm tofu, cut in cubes
mushrooms, chopped
sweet potato
toasted sesame oil
tamari
Sriracha sauce

Fry the potato in oil until soft, put in mushrooms and cook until they change color, add the kale, tamari and Sriracha sauce, mix and cook until the kale is steamed.