I am still making muffins. This time it was Ginger Raisin Brain Muffins from Vegan with a Vengeance. Though I’m starting to cheat on Vegan with a Vengeance with The New Farm Vegetarian Cookbook. Pictures from food I made out of that coming soon! Now check out my muffins!
Okay, I’m going to explain this to you real quick because it’s super simple. Chop up however much cabbage you want and and however much apple you want. Cook it in a dry skillet on high heat until it’s browned up a decent amount. Add a few splashes of a good red wine. Cover and turn down to meadium low. Let it cook until the liquid is virtually gone. Sprinkle a bit of sugar over the top. You’re done. This stuff is so tasty it’s like dessert.
This one goes out to my mommy! When I was a kid, I had a real love/hate relationship with stuffed cabbage. My mom would make up a big stock pot of cabbage leaves stuffed with rice and ground beef all cooked in tomato soup. It tasted amazing. The beef would get red from the tomato soup and it looked raw and that would make me queasy. But anyway, mom, your stuffed cabbage is awesome and sometimes I crave it even though I don’t eat meat anymore. Bret and I have been on a real cabbage kick, and it’s becoming one of my favorite veggies to have around because I’ve found that I can keep a head of it in my fridge for weeks and just hack away at it and it won’t go bad.
So since I’ve had cabbage laying around, I decided to take a stab at making meatless cabbage rolls. Yeah! Here’s what I did.
12 leaves of cabbage (man it’s hard to separate cabbage leaves when it’s raw. I guess the idea is to cook the whole head of cabbage and then remove the leaves. Tricky!)
1 cup red lentils
½ cup brown rice
15oz. tomato sauce
1 tsp. garlic salt
¼ tsp. black pepper
½ cup chopped onion
¼ cup chopped green pepper
Cook the cabbage leaves in boiling water until they’re soft and pliable. Like I said, this is tricky. Be careful! I ended up with lots of ripped leaves. Drain them and set them aside.
Cook up the lentils and the rice and mix them together with ½ cup of the tomato sauce, garlic salt, black pepper, onion and green pepper.
Put about ¼ – 1/3 of a cup of the rice and lentil mixture into each cabbage leaf and roll it up, tucking in the sides. Place them seam side down in a 9×13 pan. Once you’ve filled all of the leaves, pour the remaining tomato sauce over the top. Cover the pan with foil and bake in a 350F oven for about 40 minutes. Uncover and eat!
It’s not exactly my mom’s recipe, and I would like to try it again with tomato soup. I need to get tips. Mom?
This isn’t really a recipe or anything. I just want to brag that Ellen made me vegan hot chocolate with soy milk, Ghirardelli cocoa, and a whipped soy stuff. It was really good.
It is a fact proven by science that hot cocoa tastes better when someone you love a bunch makes it for you.
I’ve been on a podcast kick, and I subscribed to this one that told me how to braise tempeh. The lady in the podcast pronounced tempeh way differently than I do but that’s okay. I forgive her. If you want to see the podcast checked it out here.
It turned out a little scorched but was yummy and I learned how to not scorch it for next time.
My grandparents give me tons of food. Recently, they gave me some butternut squashes (and a huge head of cabbage but that’s another story). So I have no idea what to do with squash. I like acorn squash mashed up with salt, and one time I made a really bad spaghetti squash casserole, but me and squash aren’t good friends. So I said, “Hey Ellen, what do I do with this thing?” She suggested baking it with oil drizzled on it and some chili powder and I said, “Hot damn!”
There’s not really a recipe. Cut it up. Put what you want on it (chili powder and cayenne pepper is what Ellen used I think) and bake it until it’s soft. Ding!