Ramen Cabbage Salad

I'm not a fan of ramen noodles, in general. I associate them with being sick. But uncooked, they add a nice crunch to salads.

Ramen Cabbage Salad

1/2 c. sesame seeds
1/4 c. slivered almonds
One package ramen noodles (you won't be using the seasoning packet)
2 T. butter
1/4 c. oil
3/4 c. white vinegar
2 t. soy sauce
1/2 c. packed brown sugar
One head of Napa cabbage
6 green onions

Toast the sesame seeds, almonds, and ramen noodles in butter in a skillet. Set aside. Combine the oil, vinegar, water, soy sauce, and brown sugar in a bowl and mix well. Chop the cabbage and green onions and place in a large bowl. Pour on the dressing and gently toss. Before serving, top with the nut and ramen mix. Enjoy!

Oriental Cole Slaw

How many college students have survived on ramen noodles, raise your hand! There is a myriad of ways to use these super cheap noodles beyond the simple boiling and tearing open the little seasoning packet.

One problem.

Most aren't vegan.

Sure, duh! you say, when they are labeled chicken or beef or shrimp. I'm not talking about those. I'm talking about the ones labeled Oriental. Read the ingredients for the seasoning packet and see for yourself. Only one brand that I know of is vegan, and finding it can sometimes be nigh impossible.

I know. I spent this week trying to track some down for my cole slaw recipe.

Out of desperation I went searching for a recipe to duplicate the seasoning packet. That way I could buy any brand for the noodles part alone. Success! I was able to find one and modify it.

Oriental Cole Slaw

One package cole slaw mix
1/4 c. slivered almonds
1/4 c. sunflower seeds
1 t. salt
1/2 t. pepper
1/2 t. oregano
One package ramen noodles, crushed
3 T. brown sugar
3 T. red wine vinegar
1/2 c. sesame oil
1 t. Oriental Ramen Noodle Seasoning (recipe to follow)

Mix everything in a bowl large enough to accommodate and stir to coat well. Chill to allow flavors to blend.

You can toast the almonds first if you like (I didn't) and I used raw sunflower seeds. If you use dry roasted, I'd eliminate the salt and be sure to check the label. Some name brands add gelatin.

Oriental Ramen Noodle Seasoning

2 T. onion powder
2 T. ground ginger
2 T. garlic powder
2 T. ground black pepper
1/2 t. Chinese five spice powder
1/2 t. salt

Mix all together, and store in an airtight container. Use 1 t. per package of ramen noodles.

Better Ramens

Every college student knows about ramen noodles, and often have found numerous ways to jazz them up a bit. They are inexpensive and simple to make, and while I wouldn't recommend a steady diet of them, they have their uses.

Better Ramens

4 packages ramen noodles, broken up
A handful of green onions, chopped
One can (14 oz) bean sprouts
Toasted sesame oil
1 c. slivered almonds
1/4 c. sunflower seeds
1/4 c. sesame seeds
6 T. rice wine vinegar
Seasoning packets from ramens
1 T. soy sauce

Add the noodles to boiling water and cook for one minute. Add chopped onions and bean sprouts to a colander, and drain the noodles on top of them. Dump the colander contents into a big bowl. Heat a little of the sesame oil in a small frying pan and add the nuts and seeds. Stir, stir, stir until they look just a little browned, then add them on top of the noodles. Add the vinegar, 2 T. sesame oil, ramen seasoning and soy sauce to the noodle/nut mixture and stir until everything is well coated. Cover and let stand for the flavors to blend about 15 minutes. Enjoy!

One word of caution - not all ramens are vegan! Be sure to closely read the ingredients before you buy to make sure you don't get something objectionable.

I had no leftovers. My hubby and youngest went back for thirds.

Juicy Portobello Steaks

I live in cattle country. You can find steakhouses and barbecue places everywhere. Seriously, they are darn near spaced about a mile apart. And if not those, burger joints. I swear, I can hear the mooing as I pass. Makes me sad, makes me angry. When you are surrounded by all that death, the very least I can do is come home and make my dinner cruelty free.

Juicy Portobello Steaks

1/2 c. almonds
1/4 c. olive oil
1/4 c. Braggs Aminos
1/2 c. water
2 T. balsamic vinegar
3 cloves, garlic, chopped
1 t. dried rosemary
1 t. dried oregano
4 large Portobello mushrooms, stems removed
1 onion, sliced

In a food processor, whir the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary and oregano and blend until well mixed. In a baking dish, lay the mushrooms upside down. Pour the sauce over the top, lay some onion slices on each mushroom. Bake at 250 for 25 minutes.

OMG, these are so juicy and delicious! It makes a wonderful gravy that you can pour over rice or mashed potatoes.

Since hubby had grilled some potatoes recently, I took a few of those and scooped out most of it, leaving the skin intact to form a shell. I mixed in some green onions, Daiya cheese, vegan butter and some herbs until it was all mixed well, scooped the mixture back into the potato skins and baked them alongside the mushrooms.

This was very elegant and would be perfect for dinner guests. Throw together a salad or cook some greens of your choice, and you truly have a winner here.