I've been a big quick-pickling fan for some time now. It started with pickles a few years back. I made a dozen variations and always had jars of pickles on hand, made with fresh cucumbers in the summer.

This is kind of like my obsession with making quick jams. It's just so easy and they taste fabulous. Sure, you can't jar them and store them in your pantry for a super long time, but that's fine by me. I'll happily eat my quick pickles within a 2-week window.

Quick Pickled Cabbage | edibleperspective.com

I definitely do not call myself a pickler or a jam-maker (jammer? jammist?) or a canner. I know I am not that.

But maybe I can start calling myself a quickler?

Or, not.

Probably not.

I tried a few different methods of ingredient mix-ins for this recipe and landed on something pretty basic, but with a few flavor infusions to take this quick pickled cabbage to the next level.

And what's not to love about hot pink food? It's kind of incredible.

If you're wondering what the heck you'd use this for...

as a side dish
straight out of the fridge with a fork
veggie burger topping
salad topping
grain bowl topping
on an egg salad sandwich
etc. etc.

Print Recipe!

adapted from here + here

Quick Pickled Cabbage

gluten-free, vegan // serves 4-6 as a side, more as a topping

1/2 small/medium head red cabbage
1 cup water
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 teaspoons muscovado sugar (or coconut sugar, brown sugar, pure cane sugar)
2 cloves garlic, smashed
2 dried bay leaves
2 teaspoons caraway seeds (optional)
1 teaspoon salt
black pepper

Make at least 4 hours before serving.

Slice cabbage in half. Slice one half in half again. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar.

Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour).

Stir before serving and be sure to not grab any of the garlic cloves as you serve.

Notes:

At first the liquid will not cover all of the cabbage but it starts to soften and will be fully covered after just a few hours. Best served at least 1 day after making. Keeps for about 2 weeks sealed in the fridge.

The caraway seeds are completely optional. They lend a "rye bread" sort of flavor that I adore. I buy them in small quantities in the bulk spice section. You can really get creative with the add-ins or keep it simple without the garlic, bay leaves, and caraway seeds.

To smash a garlic clove, remove the peel and press against the cutting board with the flat part of your knife. It should still be mostly held together.

Happy Friday, friends!

The Quickle

p.s. Don't forget to enter the giveaway to win a copy of The Complete Vegetarian Cookbook from America's Test Kitchen!

This tofu bahn mi ranks up there with the best of the best veggie sandwiches of all time.

While there are a few different components to this recipe they're all extremely simple to execute and absolutely worth your time (which isn't too long!).

This recipe came straight from the brand new release, The Complete Vegetarian Cookbook, from America's Test Kitchen. I was lucky enough to get an early edition of this cookbook and ATK is generously giving away a copy for one of you!

It has over SEVEN HUNDRED (shouting is necessary) vegetarian recipes, many of which are vegan (250) and gluten-free (500). This just may be the end all be all vegetarian cookbook. It has you covered from the very basics to more complex recipes and will keep you feeling confident in the kitchen as you learn new techniques and become a veggie cooking pro.

This cookbook is an invaluable resource for anyone. Whether you're vegetarian, vegan, or just looking to learn how to incorporate more veggie-style meals into your diet. From simple sauces to all types of ethnic food, there is no category left behind.

Now let's talk about this sandwich.

This was quite possibly the best tofu I've ever eaten. I've seen the method of coating tofu in starch before but had yet to try it myself.

Game. Changer.

Crispy on the outside. Tender on the inside. Absolutely perfect in a sandwich.

Then there are the quick-pickled vegetables, sriracha mayo, and a giant fluffy bun.

And basil instead of cilantro because I just can't do cilantro.

Crunch, chew, sweet, spice. This Tofu Bahn Mi has got it goin' on.

sidenote: If you're looking for the BEST gluten-free rolls in the entire world you can order them from Kim and Jakes bakery in Boulder, CO. Even better news, they're also vegan, non-GMO, and have a stellar ingredient list. (I can't find the ingredient list on the site, but I'm sure you can email them for details.) You will not believe the texture! (This is not a paid plug!)

I could eat this sandwich for all the days.

Print Recipe!

Reprinted with permission from: Cook's Illustrated and directly from The Complete Vegetarian Cookbook

Tofu Bahn Mi makes 4 sandwiches (GF + vegan subs specified below)

14 ounces firm tofu, sliced crosswise into 1/2-inch thick slabs
salt and pepper
1/3 cup cornstarch
2 carrots, peeled and shredded
1/2 cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 teaspoon grated lime zest plus 1 tablespoon juice
1 tablespoon fish sauce substitute (recipe to follow)
1/4 cup mayonnaise
1 tablespoon Sriracha sauce
3 tablespoons vegetable oil
4 (8-inch) Italian sub rolls, split lengthwise and toasted
1/3 cup fresh cilantro leaves

1. Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt and pepper. Spread cornstarch in a shallow dish. Dredge tofu in cornstarch and transfer to a plate.

2. Meanwhile, combine carrots, cucumber, lime juice, and fish sauce in a bowl and let sit for 15 minutes. Whisk mayonnaise, Sriracha, and lime zest together in separate bowl.

3. Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until bottoms are crisp and browned, about 4 minutes per side. Transfer to a paper towel-lined plate.

4. Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.

Ashley's notes:

I used avocado oil instead of vegetable oil and used a cast iron pan for cooking the tofu.
I used arrowroot starch instead of cornstarch. Make sure the tofu is just lightly coated with starch. Tap to knock excess off.
To make vegan simply sub your favorite vegan mayonnaise and make sure your Sriracha is vegan.
I used basil instead of cilantro.

Vegetarian Fish Sauce Substitute

Makes about 1 1/4 cups - In order for this recipe to be gluten-free you must use gluten-free soy sauce or tamari.

3 cups water
3 tablespoons salt
2 tablespoons soy sauce
1/4 ounce dried sliced shiitake mushrooms

1. Simmer all ingredients in large saucepan over medium heat until mixture is reduced by half, about 20-30 minutes. Strain liquid and let cool completely. (Fish sauce can be refrigerated for up to 2 months.)

Ashley notes:

I found the dried shiitake mushrooms in the bulk spice section. I kept them whole (missed the slicing step) and used 1/4oz, which equaled 5 dried mushrooms.