As you read in this blog - Review: Mayim's Vegan Table - Kosher Hubby and I each selected a recipe we wanted to make out of Mayim's new cookbook to review. This is the one Kosher Hubby chose. He wanted something without pasta, bread, potatoes, etc. We just don't have those items in our diet, or at least very often. He chose this because he enjoys cabbage salad and thought it would be a great addition to our dinner. If you want to see my choice, it is here - 
Review: Mayim's Shepherd's Pie.Again here, she says it serves 4 people but it lasted for more than a week in our fridge. Know your tahini... we selected a common, Kosher brand and I found the flavor overpowering and ... not great. I've had tahini before and enjoy it. I did not enjoy this particular product. Kosher Hubby (KH) added his own flare and flavoring to the dressing.[ingredients]Preparation:
- Preheat oven to 325°F. Using a rimmed baking sheet, toast the seeds for 8 to 10 minutes, watching closely. You can also use a toaster oven until the seeds start to darken, or sauté them without oil in a small pan until they brown and become fragrant, about 5 minutes. Remove and set aside.
- Boil 8 cups of water while you chop the cabbage. Slice the cabbage in half through the stem. Slice each half in half again and chop roughly.
Place the chopped cabbage into a strainer over your sink and pour the boiling water over it. Rinse quickly with cold water. Dry the cabbage roughly with a (dark-colored) hand towel or in a salad spinner.- In a large bowl, mix together the celery, pepper, cabbage, shaved carrots, and parsley.
- Place all the dressing ingredients in a blender (tahini, garlic, lemon, and cayenne). Add enough water to make a dressing consistency.
- Add the dressing to the cabbage salad just before serving.
It was tasty and KH really enjoyed it. The strong tahini flavor really made it hard for me. We had some that wasn't quite dressed and I enjoyed it. Again I will say this here... I know that ethically, Mayim (and her co-author Dr. Jay Gordon) don't believe in eating animals and you can eat healthily without any type of animal products. We don't agree. In the Kosher, She Eats kitchen, meat is a very vital and central piece of the puzzle. We are really big animal protein people. I respect their views, I just don't agree with them. I found this dish to be another great parve side dish option for a dairy or meat meal.** Disclosure: I received this cookbook for free but I was not compensated for this or any posts related to Mayim's Vegan Table. Additionally, Mayim is a personal friend but that did not come into account while reviewing this cookbook. **
She says it serves four. It lasted more than a week in our house (granted there were only two of us). We halved the potatoes because we don't eat much white starchy foods in the Kosher, She Eats kitchen. It still covered the whole dish and we found ourselves eating the goodies under the potatoes. I also did not use the vegan margarine... I just couldn't bring myself to buy it when I knew I wouldn't use it again or often. VERY surprisingly, the mashed potatoes still were tasty without it.Other adjustments? Like I said, we halved the recipe for the mashed potatoes section. We couldn't find canned lentils so we bought some store brand, dried red lentils. They didn't need to soak, just be throughly rinsed and boiled. We were just unsure what the conversion would be between dry lentils and the can... we did about a cup, it could have taken some more. Also, I recommend prepping all the ingredients PRIOR to getting started. It will just help, things move pretty quickly.
In a large pan over high heat, heat the oil and sauté the onion, celery, carrot, and garlic until soft, about 8 minutes.
(I recommend combining the Worcestershire sauce and mustard in a bowl and mixing. It got a little lumpy and I was afraid of pockets of mustard.)