Cabbage and walnut stir-fry

I am so behind on food blogging...there are literally about 50 new pictures sitting around on my desktop that I haven't gotten around to posting. So I should have a lot of new posts in the next few days.

This is the first recipe I tried from my new Vegetarian Bible, which was a gift from Alejandro (even though he's claimed he won't eat anything out of it).

The book is full of gorgeous pictures and I was actually shocked at how yummy these vegetarian recipes look. There are several that I can't wait to make.

I made this cabbage dish for dinner this past weekend and everyone liked it, but it didn't seem filling enough to eat alone, so keep that in mind and pair it with something more substantial. Still it's got great flavors and it's perfect for you if you're a fan of cabbage, like my friend Adam, who also has a food blog, with much more beautiful pictures than my own.

Here is the recipe as published in the book.

Cabbage & Walnut Stir-Fry
serves 4

12 oz white cabbage
12 oz red cabbage
4 TB peanut oil
1 TB walnut oil
2 garlic cloves, crushed
8 scallions, trimmed
8 oz firm tofu, cubed
2 TB lemon juice
1 C walnut halves
2 tsp dijon mustard
2 tsp poppy seeds
salt and pepper

Using a sharp knife, shred the white and red cabbages thinly and set aside until required. Heat the peanut oil and walnut oil in a preheated wok. Add the garlic, cabbage, scallions, and tofu and cook for 5 minutes, stirring. Add the lemon juice, walnuts, and mustard, season with salt and pepper, and cook for an additional 5 minutes, or until the cabbage is tender. Transfer the stir-fry to a warm serving bowl, sprinkle with poppy seeds, and serve immediately.