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Kitchen adventures

Cabbage three ways 

In January, we ordered a Napa cabbage as part of our grocery pickup and found ourselves with the biggest Napa cabbage we had ever seen. The phrase “Will feed a family of six” came to mind.

I wanted to try cabbage rolls, which was the lead recipe, but realized that we needed some other recipes to use all of the cabbage. Enter braised cabbage and sauteed cabbage.

There was a clear winner and it wasn’t at all what I expected. The braised cabbage with gochujang on travel-and-food.com was easy and delicious and the only one I would make again (and we have).

Yummy Tofu Roast

The newest recipe on repeat at Chez Haiku is the Brown Sugar & Mustard Glazed Tofu recipe from Sam Turnbull at It Doesn’t Taste Like Chicken. We love tofu and that might be a prerequisite but this might be one to try even if you aren’t a devoted fan of the white stuff. It’s an easy recipe but it does take some planning because it needs to marinate (overnight is best) and roast for about an hour in the oven. The cloves aren’t strictly necessary but it is very pretty. You might want to check out her cookbook Craving Vegan, too.

Mini muffins

“Minimize me” doesn’t have the cachet of “Supersize me”, but we all reach a point where less is more. Make me a muffin that’s small enough and I can enjoy it more often. This zucchini muffin recipe by Alison Andrews at Loving It Vegan plus the Wilton 24 mini muffin pan were the perfect solution. We pressed a pecan half into the top of each muffin and used mini paper liners. We made a combo of mini and full-size muffins on our first try, but we think this recipe will make 48 mini muffins.


Photo by Cristi Ursea on Unsplash