Vegan Brunch!

Mother's Day is fast approaching and with it, ideas for the perfect "thank you" brunch abound!  I have a thing for brunch.  Before kids, it used to be my favorite way to entertain.  Now, I savor those Saturdays and Sundays when I don't have to jump out of bed, so sadly, I can't even recall the last time I hosted a brunch.  As a vegan, I have fantasized about the dishes I would make to delight my friends and family.  Sadly, four years later, it hasn't happened.  For a little motivation to get a date on my calendar, I decided to reach into my archives for some mouthwatering inspiration.  

This VeegMama post shares a wonderful Mother's Day inspired brunch menu.

I share some wonderful recipes - from to potatoes in Get Your Brunch On!

I found some new takes on waffles, as well as an eggless frittata in Brunch Recipes To Please.

Of course, there are more where those came from!  Check out my breakfast and brunch board on Pinterest!  And if you still want more, check out Isa Chandra's book, Vegan Brunch.  I just added it to my wish list.

Here's to brunch!

The Perfect Cup of Soup

It is Spring, meaning lighter and breezier days (at least for me, in beautiful Southern California!). Although it looks like summer with these beaming, sunny skies, vibrant breezes have kept me from breaking out the sundresses just yet.  With this cooler weather, a small cup of soup has become a welcome companion to my lunchtime salad these days. 

This bean soup is one of my favorites and it pairs nicely with a light salad.  It is hearty, healthy, and packed full of protein with its wonderful medley of beans.  I use cannellini, kidney, black-eyed peas, black, garbanzo, lentils, and pinto in my mix.  I like to top mine with a few fresh baby spinach leaves.  Enjoy!

Bean Soup
Serves 8-10

Ingredients:
2 cups of dried beans, any mix you like (soaked overnight and rinsed)
64 oz vegetable broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 tsp dried basil
1 clove garlic, crushed
2 Tbsp. olive oil
1 bay leaf
1/2 tsp. Italian seasoning (I love Penzey's Spices)
1 can chopped canned tomatoes
Handful fresh spinach, optional
salt and pepper to taste

Directions:
1. Heat olive oil in a stock pot and saute onion, celery, carrot, basil and garlic until soft.  
2. Pour vegetable broth into pot, followed by the beans.
3. Combine mixture and add remaining ingredients.
4. Simmer covered for about 1 hour to desired tenderness.  Add broth if liquid dissipates.  Remove bay leaf.  
5. Salt and pepper to desired taste.  Ladle into bowls and top with spinach leaves.

My Kids' Favorite Dinner Meals

Goofyfoot Photography

As the family cook, I have a difficult job.  I am sure some of you other mothers can relate.  Daily, I am challenged to make a healthy, delicious meal that everyone will eat – and hopefully ask for again and again.  I often feel like my cooking efforts go unappreciated, and my beautiful meals are “wasted” on their picky palates.  On those days when I hear “Yum Mommy, this is really good,” I feel like a rock star!  I have found the key to “rock star” status usually involves simple presentation, minimal ingredients, and do-it-yourself options.  Essentially, the kids need to be able to recognize all of the ingredients easily in the dish, as well as be able to customize their plate to their liking.  Below are three meals that do just that, and are on my kids’ current list of weeknight favorites.

Chili Potatoes

Serves 2 adults and 3 kids

This is definitely not the most glamorous of meals, but it is simple (due to its use of semi-homemade ingredients) and very delicious.  I like to serve it with a simple green salad or steamed broccoli. 

Ingredients:

4 large Russet potatoes, washed and scrubbed

4 cups of vegan chili

2 cups of shredded Daiya cheddar cheese

1 jar of salsa

Vegan sour cream

Directions:

      1. Poke potatoes with a fork all over the skins.  Cook in microwave approximately 10-15 minutes.
2.   Heat chili in a saucepan (or make your own pot if you are feeling ambitious!).  We love the vegetarian chili at Trader Joe’s.
3.   Cut each potato in half and then lengthwise.  Mash the center of each potato until it is slightly mashed.
4.   Ladle a ½ cup of chili over the top of the potato.
5.    Top with vegan cheese, salsa, and/or sour cream

Baked Pasta

Serves 8-10

This is one of my family’s go-to weeknight meals.  I can prepare it in the morning or earlier in the day and just pop it in the oven when we are ready to eat.  Now that I am cutting back on gluten, it is also super easy to swap out wheat pasta with brown rice or quinoa pastas instead. 

Ingredients:

1 pound of pasta noodles (such as rigatoni, penne, mostaccoli, or fusilli)

2 jars of marinara sauce

2 packages Daiya mozzarella style cheese

1 container of Go Veggie! Parmesan cheese

Directions:

1. Preheat oven to 350 degrees.

2. Cook pasta according to package directions and drain.  Set aside.

      3.   Ladle ½ cup of marinara sauce in the bottom of a 9x12 baking dish.
4.   Add a layer of pasta on top of the marinara sauce.
5.    Top with the Daiya cheese and then the vegan Parmesan cheese.
6.   Add another layer of pasta.  Spoon half of the remaining marinara on top of the pasta.  Top with cheeses.
7.   Add the rest of the pasta on top.  Cover with the remaining sauce.  Sprinkle the remaining cheese on top.
8.   Bake for approximately 30 minutes until cheese is melted and heated through.

Black Bean and Corn Tacos

Taco Tuesday is my kids’ favorite meal of the week.  It probably has a lot to do with the fact that Grandma and Grandpa join us for dinner that night, but they are pretty crazy about the tacos too!  We go all out with homemade guacamole, an onion-cilantro relish, and a black bean and corn filling.  I like to use romaine lettuce leaves as shells, while my kids love homemade fried corn tortilla shells.

Click here for the recipe.

3 Easy Switch Outs To Make It Gluten Free

I posted recently about my decision to limit gluten in my diet.  I received some great feedback from you (thank you!) and thought I would share some of the easiest ways I have replaced wheat products in my every day meals.  It hasn't taken much thought or effort, to be honest, and I feel so much better.  I discovered that I eat bread and gluten mostly with Italian (pasta and bread), and Mexican meals (burritos and enchiladas).  It would also make an appearance when making wraps or sandwiches, and of course, there is the baking.  In addition to switching out whole wheat with the other products below, I have also changed up my menus - more salads and soups instead of wraps and sandwiches.  As for baking, there are great gluten-free flours available at Whole Foods, and I couldn't do without Julie's Original gluten-free, vegan baking mixes.  When making croutons or breadcrumbs, I have discovered a vegan, gluten-free bread at Trader Joe's.  


As for the switch-outs, here's what I am using:        

1. Corn: Corn tortillas make great "wrappers" for burritos and and salads.  I also used them in an enchilada casserole I made instead of whole wheat tortillas.  Trader Joe's also sells a corn pasta that is gluten free that I served with my vegan "meat" sauce and it tasted great.

2. Quinoa: Instead whole wheat pasta and other gluten grains, I use quinoa varieties of pasta togive me the "bulk" I am craving in a bowl.  Millet is another easy option.  I have replaced the bulgur in my tabbouleh recipe with millet and it tastes just as good.  Tossing either of these gluten-free grains into a soup is also a great option to add a little something extra to your pot. 

3. Nori: Seaweed makes a great wrap in place of sandwich or wrap.  Stuff it with a great salad, veggies and hummus, or avocado and lemon juice.  I seriously don't miss the bread.

Super simple and very delish.  Try using one switch out and see if your tummy feels lighter and looks flatter.  Let me know if you do!

My Vegan Seder

I love Passover.  I may have mentioned that it is my favorite Jewish holiday (see last Friday's post)! There are so many reasons to love it (and I love them all), but I enjoy planning the seder meal most because it gives me a chance to be creative, try out new recipes, and delight my guests with new tastes.  The seder is a traditional meal that tells the story of and celebrates the Jews' freedom from the Egyptians.  There are traditional dishes such as haroset (an apple/walnut "dip" that represents the mortar from the bricks that the Jews used to build the pyramids while enslaved), as well as matzah ball soup, (a "dumpling" soup made out of matzah, the unleavened bread that Jews carried as they escaped Egypt). This year's menu will include both of these traditional dishes and more, all prepared vegan.  In the past, I have included a non vegan main dish, but have finally made the transition to all veeg for my guests this year.

I will be serving buffet style with the following dishes:

Vegan Matzah Ball Soup: I have tried many a vegan matzah ball recipe with mixed results.  Here's hoping that the recipe from Mayim's Vegan Table is a success.

Quinoa Patties: I am making these (something new this year), using matzah meal, Ener-G egg replacer (instead of eggs) and vegan cheese (Daiya is my preferred brand).

Polenta Cakes With Wild Mushrooms, Figs and Hazelnuts: This recipe from new cookbook Pure Vegan looks amazing.  I think it will make a beautiful entree dish, along with the quinoa patties.

Kale Salad with Roasted Fennel and Tomatoes: This is my new favorite salad, inspired by the one I tasted at The Source Cafe in Hermosa Beach.  It sings spring and adds some beautiful greens to the buffet. 

Mediterranean Salad with Kalamata Olive Vinaigrette: I am so excited to try this recipe from The Candle 79 Cookbook.  This book is gorgeous!  Arugula and fingerling potatoes bring a new twist to the traditional ingredients of tomatoes, cucumber and red onion.  Tossed with a kalamata olive vinaaigrette - um...I might eat the whole thing myself.

Potato Kugel: Passover wouldn't be Passover without a kugel or two.  Click here for my favorite vegan recipe.

Passover Rolls: I use Ener-G egg replacer in this recipe that my mom introduced me to several years ago.

As for the seder plate, I veganize that too!  Here's what I use:
Charoset: I use my cousin Janet's family recipe, sweetened with agave.
Karpas: Flat leaf parsley
Maror: Horseradish
Chazeret: A piece of romaine lettuce (though, I might use arugula this year as I will have it handy for the salad above).
Zeroa: Traditionally a shank bone, I use a roasted beet instead.
Beitzah: This is traditionally a hard boiled egg.  I am going to use an avocado pit this year.

And last but not least, dessert...

I am dying to try the Chocolate, Fruit, and Nut Clusters from Mayim's Vegan Table, and will have to try this Salted Chocolate Tart.  Chocolate Matzah Bark is always a mainstay.  I am going to try this Almond Coconut version too this year.

Happy Pesah!  Wishing you a delicious and fun seder!

Kale Salad With Roasted Fennel and Tomatoes

Meet my new favorite kale salad.  Isn't she lovely?  I discovered her last week while eating at The Source Cafe in Hermosa Beach.  I loved the salad so much that I had to recreate it later in the week when I was craving it again.  Here's my try at duplicating it.  I think I came pretty close!

Kale Salad with Roasted Fennel and Tomatoes

Ingredients:
4 cups of organic, chopped kale
2 cups of grape tomatoes
1 fennel bulb
1 can of chickpeas, drained and rinsed
1/4 cup sliced almonds, toasted
Juice of two lemons
Olive oil, divided
Salt and pepper, to taste

Directions:
1. Preheat oven to 400 degrees.  Place tomatoes on a jelly roll pan and drizzle with 1 tablespoon of olive oil, salt and pepper.  Combine to coat the tomatoes.

2. Slice the fennel bulb in half and place face down on a jelly roll pan.  Drizzle with 1 tablespoon of olive oil, salt and pepper.  Combine to coat the fennel.

3. Place both pans in the oven and roast for approximately 30-40 minutes, until tomatoes burst and fennel is golden brown on the edges.

4. In a bowl, squeeze the fresh lemon juice over the kale, along with 2 tablespoons of olive oil and salt and pepper to taste.  Massage kale with hands to coat with the lemon juice and olive oil.

5. When vegetables are done roasting, scrape tomatoes and their juices on top of the kale. Finely chop the fennel and add to the kale.  Stir in the chickpeas and almonds.

6. Add more lemon juice, salt, or pepper, as desired.

Vegan and Gluten Free Twinkies

OMG!  Are you going crazy right now?  I was over the moon when Julie Hasson of Julie's Original's baking mixes posted this recipe on her site earlier this month.  She uses her White Cake mix and the frosting recipe below (switching out lemon with vanilla) to fill the cakes.

Check out her full post for the recipe and all the details here.  You're welcome!

Julie’s Fluffy Lemon Buttercream

Makes about 2 1/2 cups

1 cup organic palm shortening, room temperature
3 cups powdered sugar
1/4 cup plain soymilk or almond milk
1 tsp pure lemon oil, or to taste (or in place of the lemon oil use: vanilla, almond, orange or lemon extract)
Small drop of yellow or pink food coloring, optional, if desired
In the bowl of a stand mixer fitted with the whisk attachment, combine the shortening, confectioner’s sugar, soymilk, and lemon oil.

With mixer on low, slowly whip ingredients until blended and the confectioner’s sugar is incorporated. Stop machine and scrape sides of bowl with a spatula. If desired, add a timy drop of yellow food coloring. Whip the frosting mixture on high speed for several minutes, until it’s super fluffy and has the texture of mousse. Depending on your mixer, it may take 5 minutes.

With the back of a spoon or an off-set spatula, spread the frosting over the completely cooled cake.

Recipe adapted from 150 Cupcake Recipes, by Julie Hasson, 2012, Robert Rose

Vegan Piccata with Lemon-Garlic Pasta

My post last week regarding my love affair with Gardein prompted me to cook up one of my favorite "elegant" vegan dishes.  It just so happens that Gardein's Chick'n Scallopini is the star ingredient in the dish.  I like to serve it over pasta, but it also works well over mashed potatoes. Steamed broccoli makes a great side dish.  I hope you enjoy it!

Vegan Scallopini with Lemon-Garlic Pasta
Serves 2-4

Ingredients:
1 package of Gardein Chick'n Scallopini
Juice of 1 lemon
1/2 cup of white wine
1/2 cup of vegetable stock
1 tablespoon Earth Balance
2 tablespoons capers
3 tablespoons chopped flat-leaf parsley
1/2 cup of flour
1 tablespoon olive oil
Salt and pepper, to taste

1 pound of pasta (your choice)
Zest of 1 lemon
Juice of 2 lemons
4 cloves of garlic, thinly sliced
1/4 cup of olive oil
Salt and pepper, to taste
Vegan Parmesan cheese (optional)

Directions:
1. Bring a pot of salted water to a boil.  Add pasta and cook according to package directions. Drain, reserving 1/2 cup of cooked pasta water.

2. Meanwhile, pour flour into a pie plate and dredge each Chick'n piece into it.  (You can also season your flour with your favorite herbs and spices before dredging for added flavor.)  

3. Heat 1 tablespoon of olive oil in a pan.  Saute Chick'n 2-3 minutes over medium-high heat on each side until browned.  Remove from pan and set aside.

4.  Add capers, stock, and white wine to pan.  Reduce by half and turn off heat.  Whisk in lemon juice and Earth Balance.  

5. Return Chick'n to pan and coat with sauce.  Sprinkle with parsley.

6. Heat 1/4 cup of olive oil in a separate pan.  Add garlic and cook until golden brown, careful not to let it burn.  Add lemon juice, and salt and pepper to taste.  Stir in pasta and reserved pasta water.  Sprinkle with lemon zest and vegan Parmesan cheese (optional).  

Vegan and Gluten-Free Vanilla Raspberry Cupcakes

I am really having fun with Julie's Original baking mixes - my answer to vegan and gluten-free dessert!  I was experimenting with Julie's White Cake Mix last week and decided to whip up a batch of cupcakes.  They are super quick and easy since they use semi-homemade ingredients.  This is my kind of baking!  My daughter, cupcake baker extraordinaire, gave them a thumbs up.  Let me know what you think!

Vegan and Gluten-Free Vanilla Raspberry Cupcakes
Makes 18

Ingredients:
1 package of Julie's Original White Cake Mix
1 cup of raspberry jam or preserves
1 cup of powdered sugar
18 fresh raspberries

Directions:
1. Preheat oven to 350 degrees.  Fill cupcake pan with liners.

2. Prepare cake batter according to the directions on the package, using vanilla for the flavoring.  Spoon batter into each liner, about 1/2-2/3 full.  Bake for approximately 20-30 minutes, depending on your oven (mine took 25 minutes).

3.  Let cupcakes cool completely.  Using a melon baller, scoop out a well in the middle of each cake.

4. Spoon raspberry jam into the well of each cupcake.  

5. Using a sifter, sprinkle powdered sugar over each cupcake until fully coated.  

6. On each cupcake, place a fresh raspberry over the hole made from making the well. Before serving, slightly reheat in the oven or microwave just until cake and filling are warm (2o seconds in the microwave).

Enjoy!

My Love Affair With Gardein

Gardein is one of my favorite vegan products.  It is a meatless protein option that is delicious and healthy.  They also have a new ground "beef" product that is gluten free.  They are available at Whole Foods and have several, delicious varieties.  I have tried the 7-Grain Crispy Tenders, Chipotle Lime Fingers, Mandarin Crispy Chick'n, and Chick'n Scallopini, but there are over a dozen more products available, including: Barbecue Wings, Beefless Burgers, Beefless Tips, Breakfast Patties, and Fishless Fillets.

Gardein is my go-to when I am cooking for non vegans who aren't used to eating a plant based diet.  The Chick'n Scallopini fillets can be sauteed, baked, or grilled just like a regular chicken breast would be used.  It is an easy fix for substituting chicken in a recipe.  One of the reasons I love Gardein most is that I know I can eat a delicious, vegan meal straight from the freezer if I just don't feel like cooking, or use their products to whip up a semi-homemade masterpiece in my kitchen.  Their products are so delicious and versatile that I always like to keep a bag of something in my freezer to have on hand.

Enjoy this quick and easy recipe I came up with recently for my kiddos' lunch box.

Chipotle Lime Chick'n Wraps

Serves 3

Ingredients:

1 bag of Gardein Chipotle Lime Fingers

2 tablespoons of Vegannaise Pesto

Handful of spinach leaves

1/4 cup of thinly sliced red onion

1/4 cup of shredded carrots

1/4 cup of chopped tomato

3 flour tortillas

Directions:

1. Bake Chipotle Lime Fingers according to package directions.  Allow to cool when cooked and coarsely chop.

2. Spread each tortilla with Vegannaise Ranch.

3. Layer each tortilla with the spinach, then the Gardein, topping with the vegetables.

4. Roll tortilla and slice in half.

Green Quinoa

It's St. Patrick's Day, so how about a green recipe?!!  I recently made up a batch of my favorite enchiladas and wanted a rice alternative to accompany them as a side dish.  I had a bag of Trader Joe's Power Greens in the fridge and a cup left of quinoa in my pantry so I came up with this quickie recipe.  It came out delish.  The lime juice adds a great tang.  Try serving it with fresh, chopped cilantro and slices of avocado on top.

Green Quinoa
Serves 4-6

Ingredients:
5 oz bag of Trader Joe's Power Greens (or any mix of your favorite greens - spinach, kale, etc.)
2 garlic cloves
1 cup quinoa
2 cups water
1 vegetable bouillon cube (salt added)
1 teaspoon vegetable oil
Juice of 1-2 limes
1/2 cup fresh, chopped cilantro (optional)
1 avocado, sliced (optional)

Directions:
1. In a food processor, combine the greens and garlic.  Blend until smooth.  Set aside.
2. In a medium pot, heat the oil and add the quinoa, stirring constantly until lightly golden, about 3-5 minutes.
3. Add the water and bouillon cube.  Bring to a boil.
4. Reduce heat, cover and simmer about 10 minutes, until water is absorbed.
5. Remove from heat and stir in the greens and garlic mixture.
6. Mix in the lime juice and stir well.  
7. Season with salt to taste.  Top with cilantro and avocado (optional).

Slow Cooker Vegan Chili

I love my slow cooker.  It makes cooking so easy - just plop all the ingredients into the pot in the morning and have a home cooked meal in the evening without any work or fuss.  I like to break mine out on those days when I have back-to-back commitments all day, and am running my kids to and from activities.  We had a surge of "cold" weather in sunny SoCal recently, so I was inspired to whip up a batch of chili.  It was a hit with the family.  I used primarily all of my ingredients from my favorite store, Trader Joe's, and spiced things up with some favorites from Penzey's Spices.

Slow Cooker Vegan Chili

Serves 6-8

Ingredients:

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 cup quinoa, rinsed

1 14.5 ounce can crushed tomatoes

1 14.5 ounce can crushed tomatoes with green chiles (Trader Joe's)

1 jar, roasted garlic Chipotle salsa (Trader Joe's)

1 15 oz package fire roasted frozen corn

4 cups vegetable broth

1 teaspoon garlic powder

2 tablespoons Adobo seasoning (Penzey's Spices)

1 teaspoon Chili 9000 seasoning (Penzey's Spices)

Directions:

1. Combine all ingredients in the slow cooker.  Cook on low heat for 8 hours.

2. Top with vegan sour cream, cream cheese (I love Go Veggie!) or cheese shreds.  Serve over polenta slices (optional).

Fennel Tomato Salad

This super simple salad, is light and refreshing.  I typically make it during the summer months, but with this California "winter" weather we've been having, I have been eating it for lunch recently. The star ingredient is fennel.  It combines well with the tang of the olives and capers, and the basil chiffonade makes a beautiful presentation.  I hope you enjoy it!

Fennel Tomato Salad

Serves 2

Ingredients:

2 medium sized plum tomatoes, quartered into wedges

1 medium sized fennel bulb, sliced

2 cups of basil, (leaves stacked, then rolled and sliced into a chiffonade)

2 teaspoons of capers

1/4 cup kalamata olives, coursely chopped

2 tablespoons sunflower seeds

Dressing:

Yields 3/4 cup

2 tablespoons Penzey's Greek Seasoning

1/4 cup water

1/4 cup lemon juice

1/4 cup olive oil

Directions:

1. Combine fennel, basil, tomatoes, capers and olives in a large bowl.  Gently toss.

2. For the dressing, in a small bowl, whisk together the seasoning, water, lemon juice and olive oil.  

3. Drizzle desired amount of dressing over salad and toss.  Sprinkle with sunflower seeds.

What The Veg: Brussels Sprouts

Brussels sprouts have come a long way since I was kid - when I had to eat them boiled (yuck!).  These days, I am a huge fan, continually delighted by all of the delicious preparations I am seeing on restaurant menus and in cookbook recipes.  Here are some of my favorite ways to serve up Brussels sprouts.

Dress them - These green beauties make an easy and delicious salad: Slice them up, drizzle on some apple cider vinegar, and toss in some walnuts.  I also love to slice them, toss with a lemon vinaigrette, some chopped pistachios, and diced avocado.  I love this recipe from Whole Living.


Roast them - Whisk together a maple marinade, pour over the Brussels and roast at 400 degrees for 30-40 minutes for a sweet and tangy veggie side dish.  Leslie Durso, one of my favorite food bloggers, has a yummy recipe here.


Saute them - I use this same preparation with spinach.  Try switching it up with Brussels sprouts instead.  Heat some vegetable broth or coconut oil in a pan with sliced garlic and shallots.  Cook until golden.  Slice Brussels in half (or buy shaved ones at Trader Joe's) and add to pan.  Saute until lightly toasted.  Season with salt and pepper and serve.

Skewer them - What a fun way to serve these little guys!  I can't wait to make them this way as an appetizer at my next party.  Click here for the recipe.

How do you like to eat your Brussels sprouts?  Please share in the comments section below.

Probiotic and Enzyme Salad

I have been following Kimberly Snyder's Beauty Detox Solution for almost two months now.  The crux of the plan is on-going cleansing by incorporating probiotics, digestive enzymes, and raw, cultured veggies into your diet daily.  I have a favorite Wildbrine's Red Beet and Red Cabbage Sauerkraut salad that I was eating (1/2 cup with dinner), but it was getting a bit expensive.  Kimberly shares a Probiotic and Enzyme Salad in her book, but I admit that the idea of fermenting my own veggies was daunting.  After looking at my growing grocery bill, I decided to give it a try.  It couldn't have been easier and the salad tastes great!

Here's a step-by-step rundown on how to do it yourself, and click here to watch Kimberly do it herself.

Probiotic and Enzyme Salad
You will need four 24-ounce clean glass jars (I used Ball mason jars) that have been sterilized by dipping them in water that has been boiled.

Base Ingredients:
1 medium head green cabbage, shredded in a food processor or finely sliced by hand
Leave 6 of the large outer leaves to the side, itact

Liquid Brine Mixture Ingredients:
4 cups water
4 inches gingerroot, peeled and grated
1 tablespoon unpasteurized miso paste (can be purchased at Whole Foods)

Directions:
1. Place the shredded green cabbage in a large mixing bowl.  
2. Blend the Liquid Brine Mixture in your blender until smooth, and pour over the shredded cabbage.  Mix very well.
3. Pack the mixture into the sterilized glass jars.
4. Use a wooden spoon to really pack the mixture in tightly.  Leave 2 inches of room at the top of the jars so the salad has room to expand.  Fold a few of the outer cabbage leaves into very tight rolls, and place them on top of the mixture to fill that 2-inch space.  Tightly close the jars.
5. Leave the jars in your pantry for 5 days.  Be sure the room temperature is around 65-70 degrees.  If it is slightly cooler, wrap a towel around each jar and keep in the pantry.

5 days later...
1. Remove the outer cabbage leaves and discard.
2. Move the jars to the refrigerator (which slows down the fermentation process).  Bubbling is a good sign that healthy probiotics are teeming.
3. Unveil your Probiotic and Enzyme Salad and enjoy at least 1/2 cup at dinner every night, and also at lunch, when possible.  

Once the seal has been broken on each jar, the salad will keep in the refrigerator for up to 1 month.