Red Cabbage and Black Currant Salad

Makes 6 servings, care of the The New York Times     Ingredients 1 small head of red cabbage 1 1/4 cups fresh or frozen black currants or black currant jam Sugar to taste Directions 1. Julienne the cabbage or grate it into fine shreds. Place it in a clean dish towel and squeeze out any excess moisture. Transfer to a large bowl. 2. If using frozen currants, defrost them. Mash the currants and, if necessary, sweeten to taste with sugar. 3. Combine the black currant mixture (or jam) with the cabbage and toss well. Cover and refrigerate for several hours before serving. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Crazy for Currants

Care of Andrea Gourgy Fresh currants are typically grown in northern climates like Canada, but nevertheless, most of us are not very well acquainted with these tart little wonders. Currants are a lesser known member of the berry family, related to gooseberries. And they’re well worth adding into your food repertoire — they are an excellent source of vitamin C, and also contain potassium, iron and fibre. Currants were first cultivated in Scandinavia, and then later in England. In fact, during World War II, the British government encouraged black currant cultivation (which was then made into black currant syrup) as it was one of the only sources of vitamin C available in Britain at the time. For those of you who have been to England, you’ve probably noticed that black currant syrup (or fruit concentrate), called Ribena, is still quite popular there today. Fresh currants are often confused with dried Zante or Champagne grapes (which also go by the name currant), however, these tiny raisins are not related to the currant in the berry family.  Fresh currants are available in black, red and white. They can be used in savoury or sweet dishes such as jams, sauces, soups, puddings and… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition