Vegan Rhubarb Sherbet

Adapted from Hello, My Name is Ice Cream by Dana Cree.

1 ¼ cups rhubarb puree

1 cup cashew cream

1 tsp citric acid

1 ½ cups cashew milk

¾ cup sugar

½ cup glucose

1 tsp commercial stabilizer

  1. Whisk together the puree, ½ cup of the cashew cream, and citric acid in a small bowl.
  2. Whisk together the stabilizer and the sugar.
  3. Place the remaining cashew cream, cashew milk, sugar mixture and glucose into a saucepan.
  4. Bring to a simmer and simmer over low heat for 5 minutes.
  5. Pour the mixture into a large bowl nested inside a larger container full of ice water, and still until cooled completely. 
  6. Remove from the ice bath and whisk in the fruit puree mixture until combined.
  7. Strain into containers and cure in the fridge for several hours before preparing according to the directions on your ice cream maker.

Rhubarb puree

1 lb rhubarb

  1. Clean the rhubarb and chop into small pieces.
  2. Heat the rhubarb in a small pot over medium heat, stirring occasionally and mashing it as it cooks, until it is thick and mostly broken down, 5 to 10 minutes.
  3. Remove from heat and run through a blender until smooth.
  4. Chill completely before using.


1 egg, beaten
1 lb ground pork
1/2 cup oatmeal
1/4-1/2 cup milk
1 tsp kosher salt
1/2 tsp fresh ground black pepper
2 tsp Worcestershire sauce
2 cloves garlic, minced
1/2 small onion, diced
1 tsp dried thyme

1-2 Tbsp olive oil
1 lb mushrooms, sliced
1 1/2 small onions, diced
2 stalks celery, diced
2-3 cloves garlic, minced
1 bunch kale, chopped
2 tsp dried thyme
1/4 cup butter
3-4 cups chicken or beef stock
1 1/2 cups heavy cream
Salt and pepper to taste


  1. Combine the meatball ingredients in a large bowl. Form the mixture into small meatballs (I used a 1.5 Tbsp cookie scoop).
  2. Heat olive oil in a large dutch oven over medium high heat. Brown the meatballs on all sides. Remove the meatballs and set aside.
  3. Brown the mushrooms in the same pan, adding a little bit of stock, water or white wine to deglaze the pan. Salt the mushrooms well. Cook until mushrooms are well browned, then add the onion and celery. Saute until soft and translucent, then add the garlic, thyme and black pepper.
  4. Add the kale and cook until wilted, then add the flour. Stir in the flour and cook for a few minutes longer until everything is combined and the flour is slightly toasted. Add the stock and bring to a simmer.
  5. Once the soup is simmering, add the meatballs and the heavy cream. Cover and simmer for 10 minutes. Serve hot.


Chinese cabbage rolls



2 large heads napa cabbage
1 tsp salt
1 lb ground pork
1/2 cup uncooked white rice
1/2 lb shiitake mushrooms, finely chopped
2 large eggs, beaten
1 tablespoon toasted sesame oil
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp Shaoxing rice wine
One 1-inch piece fresh ginger, peeled and grated
6 cloves garlic, minced
Freshly ground white pepper
1 bunch scallions, chopped


2 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp Shaoxing (Chinese cooking wine)
2 cups low sodium chicken broth or water


  1. Remove 24 large outer leaves from the heads of cabbage (take 12 from each). Roll each leaf with a rolling pin gently to flatten and smooth it. Core half the remaining cabbage and chop it very fine. Sprinkle it with 1 tsp salt and set aside in a colander.
  2. In a large bowl, mix the pork, rice, mushrooms, beaten eggs, sesame oil, light and dark soy sauce, Shaoxing wine, ginger, garlic, salt, and a generous amount of black pepper. Stir in the scallions . Press and drain any remaining water off the salted cabbage and stir the cabbage in as well.
  3. Place a steam rack in the instant pot. Combine sauce ingredients and pour in the instant pot, then place a layer of remaining cabbage leaves on the steam rack.
  4. Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture onto the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in the instant pot. Repeat with the rest of the cabbage leaves and meat mixture, placing additional leaves between each layer in the instant pot. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to cook with them.)
  5. Lay any remaining leaves on top, then cook on high pressure for 17 minutes, then wait ten minutes before releasing the pressure.

Adapted from Serious Eats: Asian Cabbage Rolls with Spicy Pork.