1/4 cabbage
1 sour apple
1 medium beet
2 carrots
2 Tbsp lemon juice
2 Tbsp white wine vinegar
Tarragon to taste
Black pepper to taste
1 tsp Dijon mustard

Grate all the produce and mix in a big ziplock bag. Whisk or otherwise forcefully blend the lemon juice, vinegar, tarragon, black pepper, and mustard.

Pour the oil-free dressing into the bag. Shake up the salad and the dressing. Refrigerate until it's time to eat.

Cabbage in a sour dressing keeps very well.

Makes 2 P90X2 vegetable servings.

For the garbanzos:
3 cups garbanzo beans (chickpeas), cooked (or 2 15.5-ounce cans)
5 garlic cloves, peeled
2 large shallots (can substitute green garlic or green shallots)
3 small bay leaves
2 teaspoons fennel seeds

For the chard:
2 garlic cloves, peeled, chopped
3 small bay leaves
2 shallots, sliced
2 small or 1 large bunch Swiss chard, large ribs trimmed off, leaves coarsely torn
1 1/2 cups vegetable stock 

For the polenta:
4 cups water
1 cup polenta (coarse-ground cornmeal), not instant
1 teaspoon salt (optional)

Directions

Start the garbanzos:

1. Preheat the oven to 350 degrees F.
2. In a Pyrex baking dish (8×8 or 11×7), combine the garbanzos, garlic, shallots, and bay leaves. Sprinkle with coarse salt and black pepper.
3. Cover with foil and bake for 45 minutes, until the garlic cloves and shallots are soft. Set aside at room temperature until ready to add to the chard.

After you put the garbanzos in to roast, start your polenta:

1. In a medium pot, bring 4 cups of water and a teaspoon of salt to the boil. Stream in the polenta, whisking contantly, and continue whisking until the polenta thickens slightly and is suspended throughout the liquid, about 1 minute.
2. Cover the pot, turn down the heat, and simmer for 1 hour. Stir the polenta occasionally; it should be cooking at a rate of a slow bubble. (Alternately, pour boiling water and polenta into slow cooker and turn to high for 1.5h.)

About 15 minutes before your polenta is finished cooking, make the chard:

1. Heat a dash of water in a large, heavy pot over medium heat. Add the garlic, bay leaves, and shallots, cover, and cook until the shallots are tender, about 10 minutes. Add more water as needed.
2. Uncover and add the swiss chard, stirring. Add the vegetable stock, stir to combine, then cover the pot to braise the chard until it’s wilted and tender.
3. Uncover the pot and continue to cook until some of the broth has evaporated, then add the roasted garbanzo bean mixture. Stir to combine, cook over medium heat until heated through, a few more minutes. Taste and adjust seasonings with salt or pepper as needed.

At this point your polenta should be finished cooking. Divide among serving dishes (if you have any left over, spread it on a sheet pan to cool.)

Spoon the chard and garbanzo mixture, with some of the juices, over the polenta and serve.

Ingredients
上海油菜 Shànghǎi yóucài (Shanghai bok choy) or 1 bunch mature 油菜 yóucài
2 garlic cloves, smashed with the bottom of a drinking glass
3 thin slices of ginger, smashed with the bottom of a drinking glass

Sauce
2 Tbsp chicken stock (make vegetable if strictly vegan)
2 Tbsp light soy sauce (酱油 jiàng yóu) 
2 Tbsp Shàoxīng rice wine (绍兴酒 Shàoxīng jiǔ)
1 tsp sugar
1 tsp roasted sesame oil optional; omit completely for health, keep in for flavor, to compromise use 1/2 tsp)

Preparation

1. If using 上海油菜 Shànghǎi yóucài (Shanghai bok choy), quarter each bok choy lengthwise. If using a mature bunch of bok choy: Trim off any roots that may hold the pieces together, then wash well and dry thoroughly, then cut the bok choy into 5-8 cm (2-3 in) lengths. 

2. Combine sauce ingredients.

3. Heat a wok over high heat until very hot. Stir-fry the garlic and ginger for 30 seconds, adding a spash of water if necessary to prevent sticking.

4. Add the bok choy and stir-fry until it begins to wilt, then add the sauce.

5. Simmer, covered, for 2 minutes, or until the stems and leaves are tender but still green.

Ingredients
250 g (1/2 lb) fresh snow peas
250 g fresh shiitake mushrooms (冬菇 dōnggū or 花菇 huāgū) or 8-10 dried ones, soaked in hot water
6 slices ginger, shredded finely
4 spring onions, cut into 2.5 cm sections

Sauce
1 1/2 Tbsp light soy sauce
1 1/2 Tbsp Shàoxīng rice wine (绍兴酒 Shàoxīng jiǔ)
1 tsp sugar
1 tsp roasted sesame oil (optional; omit for health, keep for taste; use 1/2 tsp to compromise)

Preparation
Wash the snow peas, snap off the tips and pull away the "strings" from the sides.

Wipe the mushrooms on a damp cloth to remove any grit, cut away stems and cut in half if large. If using dried mushrooms, trim away stems and cut each mushroom into four slices.

Combine all sauce ingredients and set aside.

Heat non-stick wok and, when hot, add the snow peas and stir-fry quickly until they turn a bright green color, about 1 minute. Add a splash of water if necessary to keep peas from sticking. Immediately transfer to plate and leave aside.

Re-heat wok. Add the mushrooms and ginger. Stir-fry about 2 minutes, add the sauce and cook for another minute.

Add the pre-cooked snow peas and the spring onions and stir-fry to blend for 1 more minute. Transfer to a serving dish.

Red-braising or red cooking is a common home cooking technique in China. This recipe has been adapted to avoid oil.

Ingredients
12 oz firm or extra-firm tofu
4-5 large cloves garlic, smashed with skins removed
6 slices ginger
6 spring onions, cut into 2.5 cm (1 in) sections
6 dried shiitake mushrooms, soaked for 15 minutes in hot water, stems cut off, halved (optional)
1 Chinese star anise (optional)

Sauce
3 Tbsp light-colored low-sodium soy sauce
2 Tbsp Shàoxīng rice wine (绍兴酒 Shàoxīng jiǔ)
1 Tbsp roasted sesame oil (optional; omit completely for health, keep in for flavor, to compromise use 1 tsp)
1 Tbsp sugar
1 tsp chili paste (optional)
1/2 tsp black pepper
1 tsp cornstarch dissolved in 125 ml (1/2 cup) water, chicken broth (if not strictly vegan), or mushroom soaking liquid (if using mushrooms)

Triple batch oil-free sauce (except for mushroom soaking liquid and cornstarch)
135 ml light-colored soy sauce
90 ml Shaoxing rice wine (绍兴酒 Shàoxīng jiǔ)
45 ml sugar
7.5 ml black pepper
1 Tbsp chili paste
One recipe makes 1/3 cup (0.8 dl) sauce.

0. (Optional) Press the block of tofu to squeeze out more water. This firms up the texture of the tofu.
1. Cut the tofu into pieces about 5 cm (2 in) long and 2.5 cm (1 in) wide. Place in colander to drain.
2. Mix all the sauce ingredients and set aside.
3. Heat wok and dry-fry tofu until golden on all sides.
4. Add the garlic, ginger, mushroom caps if using, star anise if using, and half the spring onions and stir-fry gently for 1 to 2 minutes.
5. Add the sauce, stir to blend, cover wok with lid, lower heat, and braise for 5 to 6 minutes. If sauce becomes too dry while cooking, add a few tablespoons of water.
6. Add remaining spring onions and transfer to a serving dish.

This recipe has been adapted to make it oil-free. Usually, the tofu is stir-fried in oil. Yellow bean sauce (豆瓣酱 dòubànjiàng, "bean segments sauce") may take a trip to a specialty Chinese or pan-Asian grocery store. There are many varieties of "yellow bean suace" inside and outside China; the two Chinese varieties are northern, made from fermented soy beans, salt, and spices, and Sichuanese, made with both broad and soy beans and sometimes adding chili peppers to the mix. Avoid southeast Asian yellow bean sauce, lighter and more yellow in color than Chinese "yellow bean sauce".

Ingredients
350 g (12 oz) firm tofu, drained

Sauce
1 garlic clove, crushed
1 1/2 Tbsp yellow bean sauce (豆瓣酱 dòubànjiàng)
2 tsp sugar
2 tsp cornstarch in 2/3 cup water
2 tsp oyster sauce (蚝油 cìyóu)
1 spring onion (scallion), cut into 2 cm (3/4 in) lengths

Garnish
5 coriander (cilantro) sprigs

Preparation
Cut the drained tofu into bite-sized pieces. Cook the tofu pieces on all sides until golden in a dry pan.

Add the sauce and simmer until the sauce has thickened and the spring onion has softened slightly. If the sauce is still a bit thick, add a little water. Garnish with the coriander sprigs.

1 batch slow cooker seitan (24 oz)
1 tsp sugar
1 Tbsp light soy sauce
3-4 Tbsp vegetable stock
1/4 tsp roasted sesame oil

This recipe has been slightly modified from original-type versions: it typically includes ground beef, which has been left out here. It has also been made oil-free. Throughput rather than artisanal creating has also been prioritized.

Ingredients
2 lb soft (silken) tofu
3 spring onions, finely chopped
2 garlic cloves, finely chopped
2 slices ginger, finely chopped

Sauce
250 ml (1 cup) chicken and meat stock (make vegetable is strict vegan)
1 Tbsp dark soy sauce
1 Tbsp Shaoxing rice wine
1 Tbsp 四川 Sìchuān chili-bean sauce (豆瓣酱 but make sure it has chili as an ingredient)
1 Tbsp chili paste
1 1/2 tsp corn starch
1 tsp powdered 四川 Sìchuān peppercorns / flower peppercorns (花椒 huājiāo)

Preparation
Cut the tofu into cubes.

Combine the sauce ingredients.

Dry-fry 2/3 of the chopped spring onion, the garlic, and the ginger for 10 seconds or until fragrant. 

Add the sauce to the wok, bring to the boil, then add the tofu. Return to the boil, reduce the heat to medium and cook for 5 minutes, or until the sauce has reduced by a quarter. Do not stir or the tofu will break up.

Serve sprinkled with the remaining spring onion.

3 medium beets
4 large carrots
1 bunch Italian parsley (1 packed cup chopped )
4 spring onions, chopped (about 1/2 cup)
2 Tbsp lemon juice
2 Tbsp white wine vinegar
Tarragon to taste
Black pepper to taste
1 tsp Dijon mustard

I use the shredder disc of my Cuisinart to shred the carrots and beets, chopped the parsley and onions, and mixed them together. You can slice the beets and carrots then cut them into matchsticks, shred them on a shredder, or chop them. Just make sure the beet pieces are thin enough so the dressing will penetrate and soften the pieces. Whisk or otherwise forcefully blend the lemon juice, vinegar, tarragon, black pepper, and mustard. Add some of the dressing just to moisten (about 1/4 cup or to taste) and let sit for 20-30 minutes in the fridge.

You can serve this on a bed of spinach or by itself.

Ingredients
Gnocchi
3 large beets with beet greens
salt and pepper to taste
1 cup all-purpose flour


Sauce
1 Tbsp sage
1/4 cup white wine
1 clove garlic
1/4 cup blackberries
1 cup snow peas

Instructions:
Wrap the beets in foil and bake them in 400 degrees for 1 hour, or until a fork is inserted and easily comes out.

Let cool, peel, and dice. Mash beets thoroughly.

Add the egg to the beets, and mix until just combined. Add the flour, cornstarch, salt and pepper until a dough comes together. Divide the dough in 4 pieces and roll each into a log. Cut into small pieces. In a skillet, heat a splash of water.

Add the sage, garlic and gnocchi, and cook for 2 minutes. Add the snow peas, blackberries and beet greens and cook for 1 minute more, turning the gnocchi as needed. Add the white wine and cook until reduced by half. Serve.

Beetroot gnocchi with pancetta and goat's cheese

 

Ingredients
1 large bunch of Swiss chard leaves, cut into strips
5 garlic cloves
1/4 cup balsamic vinegar
1/2 tsp red pepper flakes (optional)
1 tsp salt
Pepper to taste

Preparation

1. Set a large non-stick skillet over medium heat and bring a dash of water to the boil.
2. Add in the garlic and cook until tender and aromatic, about 2 minutes.
3. Toss in the Swiss chard, balsamic vinegar and red pepper flakes; cook and stir until the chard is wilted and tender, about 5 minutes. Add a few dashes of water as needed to prevent sticking.
4. Season with salt and pepper and serve.