Egg Roll Soup

Ingredients:

• 1 pound fake sausage
• 2 Tbsp sesame oil (or olive oil)
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1/2 small green cabbage, chopped into bite-sized pieces
• 6 cups vegetable broth
• 1 cup water
• 2 tsp ground ginger
• 1 tsp toasted sesame oil
  optional toppings: toasted sesame seeds, thinly-sliced green onions, wonton strips, sriracha

Preparations:

1. Heat one tablespoon of sesame oil in a large stockpot over medium heat. Add sausage and cook over for 5-6 minutes, stirring and breaking it up occasionally, until it is lightly browned.  Transfer the sausage to a separate bowl and set aside.
2. Add the remaining sesame oil and onion, and stir to combine.  Saute for 5 minutes, until translucent.  Add the carrots and garlic, and saute for 2 more minutes, stirring occasionally.  Add the cabbage, stock, water, ginger, and cooked sausage. Stir to combine.
3. Increase heat to high and cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and let sit for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the toasted sesame oil until combined. 
4. Serve immediately, garnished with your desired toppings.

Pancit Noodles

Ingredients:

• 1/2 package rice noodles (roughly 3.5 oz), broken or cut into small pieces
• 2 Tbsp olive oil
• 2 vegetarian chicken breasts
• 1/4 of an onion, diced
• 1 stalk celery, diced
• 1 carrot, diced (or 4 baby carrots)
• 1/4 head cabbage, shredded
• 1 clove garlic, minced
• 1/2 cup condensed vegetable broth (1/2 cup water to 1/2 bouillon cube)
• 1 Tbsp soy sauce
• 1/4 tsp paprika

 Preparations:

1. Soak noodles in a large bowl of boiling water until they start to soften, roughly 8 minutes.
2. Meanwhile, heat 1 Tbsp oil in large frying pan over medium heat. Add chicken, cover, and cook 12 minuetes, flipping once. Remove from pan. 
3. Add remaining oil, onion, celery, carrots, cabbage, and garlic. Dice chicken and add to pan. Cook for five minutes. Add broth and soy sauce. Reduce heat and cover for several minutes, until cabbage and carrots start to soften. 
4. Drain the noodles and add them to the frying pan. Stir noodles around until evenly coated and warmed up. Sprinkle with paprika and stir until noodles are a nice light orange color. 

Pierogis with Cabbage and Apples

Ingredients:

• 1 16.9-ounce box frozen potato and cheese pierogis
• 2 Tbsp olive oil
• 1 small yellow onion, cut into 1 x 0.5 inch piece
• 1.5 crisp Green apples, peeled and cut into 1/2-inch pieces
• 1/4 small head cabbage, shredded (purple or green)
• 1 tablespoon apple cider vinegar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Preparations:

1. Saute the pierogis in 1 Tbsp oil until both sides are just starting to golden.
2. Meanwhile, in another pan, heat the remaining oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. 
3. Add the apple and cook for 1 minute.
4. Add the cabbage, vinegar, salt, and pepper. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 2 to 3 minutes. 
5. Divide the cabbage mixture among plates. Serve with three pierogis and sour cream (optional) on the side.