Sesame Ginger Slaw

Sesame Ginger Slaw

Sesame Ginger Slaw

Cole slaw. I love it. When we go out for dinner and I’m offered the choice of a side salad or slaw? I’m going with the slaw. Maybe, I just love cabbage. What I don’t love, is a mayonnaise based dressing, all-the-time! Change it up. Give me something different. Something that will make me go – wow! I like wow. Wow is good. This sesame ginger slaw is wow. Try it, you’ll be hooked. I needed something to serve to my vegan friends, and that left mayonnaise out of the question. I know there are vegan options available. But, the store was so far away, and I’m kinda lazy, so I went with what I had on hand. The result was a light, refreshing, simple to make slaw, that will make you go wow!

The ingredients:

sesame slaw ingred

The line up

You’ll need 8 cups of shredded cabbage. There’s also 4 scallions, a knob of ginger for grating, some dijon, rice vinegar, toasted sesame oil, black sesame seeds and agave syrup. There’s no need to haul out the heavy food processor. All you need is a cutting board and a knife. Turn the cabbage upside down, cut through the cabbage on each side of the core. Next, cut the core out of the center silce and toss it (the core) away. Lay one half, face down and slice it into thin strips.

shredding cabbage

Shredding the cabbage

Then, cut in half in the opposite direction.

shredded cabbage

cut,cut,cut it up

Cut up the rest of the cabbage in the same manner. Dump it all in a large bowl. Take your scallions and slice them on the diagonal, very thinly.

slice scallions

slice, slice, slice it up.

Throw them in the bowl with the cabbage.


Use a big bowl!

Time to make the dressing. Get out a nonstick fry pan. Use at least a 10 inch pan. Heat it over medium for a bit, then, add the black sesame seeds. I used black because the color contrasts against the cabbage nicely.

toasted sesame seeds

Toasting the black sesame seeds.

Don’t walk off! This only takes 2 to 3 minutes. Stir them around and when you smell the toasty goodness, they’re done. Pull them off the stove. Save a teaspoon for garnish, just before you serve the salad. Time to grate the ginger.

grated ginger

grate ginger

I don’t waste time peeling it. I keep the ginger in the freezer and just pull out a chunk when I need it. I just run it across the grater and the brown peel just stays on the top. Nothing but great, grated ginger on the other side!

Get out a small bowl. To it, add the dijon, toasted sesame oil, grated ginger, agave syrup and rice vinegar.

sesame slaw dressing

sesame slaw dressing

Add in the toasted sesame seeds and whisk it all together.

sesame slaw dressing

Dressing is done

Now, if you’re not going to serve the slaw right away or you’re going to take it somewhere, cover up the dressing and stuff it in the fridge. You don’t want to dress the slaw until you’re ready to serve it. Cabbage does funky stuff to dressings. It makes them all watery and yucky. So, wait to dress. The slaw, not yourself. Unless, that’s how you roll. When you’re ready to serve the slaw, pour the dressing over the cabbage scallion mix and toss to coat. Sprinkle those reserved toasted sesame seeds over the top to purty it up.

Sesame Ginger Slaw 2

It’s right purty!

You can eat this by itself, like I did, right after I took it’s picture or serve it as a side for sandwiches, grilled tofu, dinner omelettes, or whatever! It’s a wow slaw, so wow somebody with it!

Sesame Ginger Slaw
Recipe type: salad
Cuisine: American
Prep time: 
Total time: 
Serves: 8
A simple, refreshing vegan slaw that's easy to make.
  • 8 cups of chopped cabbage
  • 4 scallions
  • 1 Tablespoon black sesame seeds – divided.
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon grated fresh ginger
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon agave syrup
  1. Place chopped cabbage in a large bowl.
  2. Slice the scallions on the diagonal. Add to the cabbage and toss to combine.
  3. Using a dry, nonstick fry pan over medium heat, toast the black sesame seeds. Stir occasionally 2 to 3 minutes or until fragrant.
  4. In a small bowl, whisk together the rice vinegar, Dijon mustard, grated fresh ginger, toasted sesame oil and the agave syrup. Add in the toasted black sesame seeds, reserving 1 teaspoon for garnish. Cover and refrigerate until ready to serve. When ready to serve, whisk dressing and pour over cabbage mix, tossing to coat. Sprinkle top with reserved sesame seeds and serve.
  5. NOTE: If you are not serving to vegans, honey may be substituted for the agave syrup.


Whole cranberry orange sauce

cran orange sauce

Gobble gobble

It’s that time of year again. You know what I’m talking about. The holiday that gets squeezed in between Halloween candy sales and the onslaught of Christmas goods. Thanksgiving! Time for pies, and sweet potato casserole – hold the marshmallows, thank you – smashed taters, vegetable tarts & terrines, bread and my absolute favorite, dressing! I know there’s a big debate about whether it’s called stuffing or dressing. My opinion, for what it’s worth, if you pile it in another ingredient – say a squash, eggplant, zucchini or other  vegetable, then it’s stuffing. If you pile it into a casserole dish and bake, it’s dressing. Anyhow, dressing needs cranberry sauce. It needs it. Or, maybe I just need it. Confession time. I am a cranberry sauce junkie. Growing up, we only had the canned plop. It was okay, I guess. I could never get past the can ridges that were embedded along the sides. They were always there because everyone just slid that baby out of the can and onto a plate. Can imprints. Yuck. Throw away the can! You can make your own whole berry cranberry sauce! It’s the easiest thing to do. You will exert more effort using the can opener. Put it away and buy a bag of cranberries. You’re halfway to the best cranberry sauce you’ve ever tasted.

And, it’s time for another confession. My mother in law loves the stuff. It brings back memories of her childhood, when her mother made it. She used the canned stuff when my husband was growing up. The first time she had Thanksgiving dinner with us and had the fresh made stuff? Yeah, baby, you know who’s the favorite daughter in law now, uh huh! We’ll be out of town this year, so, being the darling that I am, I made her a batch to keep in her fridge, so she won’t do without.

Here we go!

whole cranberry sauce

Cranberry sauce ingredients

You’ll need 4 cups of fresh cranberries. My co-op was offering these cranberries. The clamshell reads, Sandhill Cranberry LLC, Wisconsin. This amused me. See, sandhill cranes are a migratory bird. So, it’s feasible that the birds that wade in their cranberry bogs, are the same that pick over my garden in central Florida.

Sandhill Cranes

Sandhill Cranes, sorry. Not much left.

You’ll also need one cup each of orange juice and sugar.

sugar, oj and berries

Measure it all out.

Rinse off the berries. Pour the OJ into a medium sized sauce pan and dump the cup of sugar on top.

OJ AND sugar

If you’re doing what you ought to, you pour the sugar – wait, that’s not how it goes.

Heat until boiling, giving a stir, to help the sugar dissolve.

boiling sugar in oj

Boil the mixture

Then, dump in the cranberries.


Add the berries

Return to a boil and cook for 5 minutes, stirring occasionally. You’ll hear the berries pop. They’re supposed to.

cranberry sauce with OJ

Foam is ok.

It will get foamy. Don’t worry, it’s all good. That foam will settle back down while it cools. When your 5 minute timer dings, remove the pot from the stove and let it cool off.

cranberry sauce

Too hot!

Once it’s cool, pour it into a pretty dish and serve. That’s it. Super simple, isn’t it. You can make this a week ahead of time and keep it in the refrigerator. When the day comes, just serve it up in a dish with a couple of cute orange peel strips. I have pictured this with our *official* cranberry sauce utensil. It makes an appearance, tarnish and all, just for homemade cranberry sauce. I have no idea what it’s real purpose it. That’s the fun of it. Get yourself an official cranberry sauce spoonish type thing and enjoy!

Whole Cranberry Orange Sauce

Whole Cranberry Orange Sauce

Whole cranberry orange sauce
Recipe type: sauce
Prep time: 
Cook time: 
Total time: 
Serves: 8
A delicious blend of cranberries and orange juice.
  • 12 ounces or 4 cups of fresh cranberries
  • 1 cup orange juice
  • 1 cup sugar
  1. In a medium saucepan bring the orange juice and sugar to a boil. Add the cranberries and keep at a full boil for 5 minutes, stirring occasionally. Remove from heat and let cool. Pour into a serving dish, cover and refrigerate until needed. Keeps in the fridge for up to a month. Can be frozen, too.


Zucchini muffin pancakes with vanilla cream sauce



Yum yum!

Want to make something that tastes so good and is so good for you? Want something that you can make ahead and keep, either in the fridge or freezer and pop into the toaster for a quick, healthy breakfast? Something the kids can pop into the toaster while you catch a few more precious minutes of sleep? Want me to get on with it and stop with all the questions? Oh. Um, sorry. I get carried away.

Make a batch of zucchini muffin pancakes! All the yummy goodness of sweet, tasty zucchini muffins but in a pancake! You can feel good about making these because they are chock full of good-for-you ingredients. Whole wheat, full of vitamin b-6, iron and potassium. I actually grind my own wheat, so it also is full of bran fiber. I use this one Nutrimill so don’t think that I’m banging two rocks together. It’s easy! And when you figure in the zucchini and apple, peel and all, you’ve got fiber coming out your ears! Eat a couple of these pancakes and you will stay full for half the day! This time, I paired them with a simple vanilla cream sauce, but they are equally as delicious with maple syrup or a schmear of apple sauce.

On with the show!

ingredients for zucchini pancakes

future pancakes

You only need one cup of shredded zucchini, so it will be about half of one. Using a box grater, grate the zucchini over a couple of paper towels.

grated zucchini

grate the zuke

Gather the corners of the paper towel together and squeeze.

wring zuke

Squeeze out the water

You want to get rid of that excess moisture.  Now, core the apple –

cored apple

apple core, Baltimore – who’s your friend?

and grate it, too. No need to give it the squeeze. grated appleGet out a large mixing bowl and measure out 2 cups of whole wheat flour. Dump it in. Add in the shredded zucchini and the apple. Measure out a 1/2 cup of golden raisins and a 1/2 cup of chopped walnuts and dump them in, also. Mix it up, so that everything gets a good coating of flour.


Fold it all in.

Add the baking powder, spices and salt and give it another mix.

mixin it up

add the spices

Pour 1 cup of milk into a microwave safe measure cup. Add in the agave syrup and the coconut oil. Heat in the microwave until the oil has melted, about 30 seconds. Remove.

oil. agave and milk

Looks cool

See the oil, all melted on top. The heavy agave hangs out on the bottom. Mix it up!

wet ingredients

all mixed up

Crack an egg into a small dish and whisk it with a fork.

whisked egg

whisk it

Pour the milk mixture and the egg into the flour mix.

adding liquids

almost ready

Fold it all together until it’s just moistened. Don’t mix it too much or the pancakes will be thin and tough. We want light and fluffy pancakes!

zucchini muffin pancake batter

ready to go

We’re ready to cook. Get out a griddle – stove top or electric, or a large non-stick fry pan. Use whatever you have. It’s all good. You’ll be eating pancakes soon enough. Get your griddle hot over a medium heat. Give it a light coating of spray oil and drop the pancake batter on it with a 1/4 cup measure, a spoon or scoop.

zucchini muffin pancakes

first batch

When the edges look a little dry and there are bubbles on the tops,

cooking pancakes

flip them

give them a flip. It takes about 3 minutes per side. Adjust your heat so that they don’t burn or take for-ev-er to cook.

cooking pancakes

side 2

Just look at how fluffy that bad boy its! AWESOME! (you have to say that in a sing-song voice)

cooking muffin pancakes

It’s so fluffy!

Keep cooking them until you ain’t got no more to cook! If you place a cookie sheet in a 200º oven and pile the pancakes on it after they cook, you can keep the whole shebang warm until you’re ready to eat. Place them out on a tray and dig in!

Zucchini muffin pancakes

I can see forever

Pancake recipe – vanilla cream sauce to follow.

Zucchini muffin pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious, healthy start to your day.
  • 2 cups whole wheat flour – I used a soft white.
  • 1 cup shredded zucchini
  • 1 cup shredded apple
  • 1 cup milk, room temperature.
  • 1 Tablespoon oil, I used coconut.
  • 3 Tablespoons Agave syrup – or equivalent sweetener.
  • 1 egg, room temperature.
  • ½ cup golden raisins
  • ½ cup walnuts, chopped
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon salt
  1. Preheat griddle or large non-stick skillet. Preheat oven to 200º with a large cookie sheet inside.
  2. Shred the zucchini over a clean towel or several paper towels. Gather the corners and squeeze the water out of the shredded zucchini.
  3. Core the apple and shred. No need to squeeze to remove moisture.
  4. Measure two cups of flour into a large mixing bowl. Add in the zucchini, apple, nuts and raisins. Whisk to coat with flour. Stir in the spices and salt.
  5. Measure 1 cup of milk into a microwave safe container. Add in the solid coconut oil and the agave. Heat in the microwave until the coconut oil have melted, about 30 seconds. Stir to combine. Add the liquids to the flour mixture. Whisk the egg separately and add to the pancake mixture. Mix until even moistened. Do not over mix, pancake will get tough.
  6. Lightly coat your griddle with spray oil. Drop pancake batter onto it with a ¼ cup scoop. Cook until the edges appear dry and tiny bubbles appear on the surface, about 3 minutes. Flip pancakes over and cook for another 3 minutes. Remove pancakes to heated cookie sheet from oven. Keep pancakes warmed in oven, adding cooked pancakes to sheet as they are done. Makes 14 - 4 inch pancakes.

This is a simple sauce to serve over these pancakes, bread pudding, spice cake, just about anything. Except jalapeno poppers. I wouldn’t pour it over them.

Here’s your fixings.

vanilla cream sauce

the ingredients

This makes less than 1 cup of sauce, so you won’t have any leftovers. Start a small saucepan over medium heat. Put 4 tablespoons of butter in it to melt. When it’s melted, add in 1/2 cup of half and half (I regularly use the fat free kind – which is silly when you’re adding in so much butter) or use heavy cream and 1 teaspoon of vanilla extract. After it’s mixed up, add in the cup of powdered sugar and blend it well.

vanilla cream sauce


Bring to a boil, reduce the heat and simmer until it thickens slightly, about 10 minutes. Stir it occasionally, to keep it smooth. When thickened remove from heat.

vanilla cream sauce

sauce time

Pour into a serving pitcher and, well, serve!

Vanilla Cream Sauce

Prep time: 2 minutes. Cook time: 10 minutes Makes: less than 1 cup.


1 cup powdered sugar.

1/2 cup half and half or heavy cream

4 Tablespoons unsalted butter

1 teaspoon vanilla extract
In a small saucepan, over medium heat, melt butter, When melted, add in the half and half and vanilla extract. Whisk in the powdered sugar. Increase heat to just boiling and simmer, uncovered, until mixture thickens slightly, about 10 minutes. Stir occasionally to keep smooth. When thickened, remove from heat and carefully pour into a serving pitcher.

Zucchini Muffin Pancakes

Breakfast is served!





Quinoa can be your friend, too!

I’ll admit it. When I first started hearing about quinoa, I ignored it. Bird food! Who needs it! Bah! (hangs head in shame) I was wrong. I needed it. Me. My local food warehouse had it on sale, really, really cheap and there was this one recipe I wanted to try, so I bought a bag. Then another and another and now, I’m addicted. I love the stuff. In salads, casseroles, in breads, even in my smoothies! The Incas called it the mother of all grains.  Who can argue with that! Since the United Nations has decreed 2013 to be International Year of Quinoa, we’d better get busy! This patty is a nice easy recipe to get you introduced to quinoa.

Quinoa Patties with Avocado Buttermilk Dressing

First, assemble your ingredients.

Add some flour, shredded cheese and an egg to that picture. They were being camera shy. What I usually do for the quinoa, is boil up a batch and then measure out what I need for a recipe. The rest gets stuck in the fridge to be used on salads or in veggie wraps.

Get yourself a large mixing bowl and add your chopped or spooned out ingredients. My produce co-op offered those chopped shallots and I bought some to test out. I thought they were pretty good. Sometimes, we just can’t find fresh shallots at our grocery stores. You don’t have to use shallots. A regular yellow or sweet onion is just fine.Oh look, the camera shy ingredients showed up! Just in time, too. Grab yourself a big spoon and mix it all up.Now, you need either a 1/4 measuring cup or a cookie dough scooper. Actually, you can use whatever you have that will plop a 1/4 of mix into the frying pan. I have the scooper. Just like this one. 1/4 cup scoop  Get out a large non-stick fry pan. Give it a couple of swirls of olive oil. Drop 3 or 4 patties in the pan, smoothing out their shape with a spatula. You don’t want to crowd the patties in the pan. You’ll need flipping room. Fry them on one side for 2 to 3  minutes over a medium heat.

I fry three at a time in my 12 inch skillet. Flip them over and fry the other side.

Look at all the golden brown yumminess. Yumminess is a perfectly good word. Feel free to use it yourself. Drain the patties on paper towels and keep warm while frying up the rest. Serve up with a dollop of avocado dressing or use your favorite toppings.


Avocado Buttermilk Dressing

Assemble the dressing ingredients (even the ones not pictured. oops). You’ll need to get out your blender or food processor.Scoop and chop the avocado. Place all your measured out ingredients in the blender jar. Squeeze in the lime juice and sprinkle on the dill and add the olive oil.Looks so good already. Put your lid on and give it a whirl. Blend until smooth.Pour into a container, cover and refrigerate until needed.


Quinoa Patties with Avocado Buttermilk Dressing


  • 1 ½ cups of cooked quinoa
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 egg, lightly beaten
  • ½ cup grated swiss cheese
  • 1 Tablespoon capers, rough chop
  • 1 lime, zested and half of the juice
  • 2 Tablespoons fresh cilantro, chopped
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 4 Tablespoons olive oil for frying


Combine all ingredients except olive oil, in a large bowl. Mix until fully combined.

Over a medium setting, heat 2 tablespoons olive oil in a large non-stick fry pan.

Using a 1/4 cup scoop or measure, place quinoa mix into the frying pan. Use a spatula to help keep the patties shape.

Fry 2 to 3 minutes until golden, then gently flip and fry the other side. Add additional oil as needed. Drain patties on paper towels and keep warm as you fry the others. Makes 8 patties.

Serve with Avocado Buttermilk Dressing

Avocado Buttermilk Dressing


  • 1 medium avocado, peeled, seeded and cubed
  • 2/3 cup buttermilk
  • 1/4 cup sour cream
  • 3 tablespoons grated sweet onions
  • 2 1/2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne


Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed.

Transfer to a bowl, cover, and refrigerate until ready to use.

Yield: 1 3/4 cups