Sunday, December 4, 2016

Vegan Stuffed Cabbage Recipe

Well, I tried the new stuffed cabbage recipe the other night.  I usually mostly like the meals I make.  To be completely honest, I did not like this recipe.  It could be that I made it the night before and then we reheated it the next night for dinner.  All of the sauce was absorbed by the rice and the rice became very mushy.  I also didn’t really like the dill flavor.  It tasted picklish to me and I couldn't get over the texture.  

My DH liked it okay.  He did taste it the night before when it was finished cooking and liked it better that night.  It would be interesting to hear if anyone else likes it.  I posted Golumkies in the 2013 Vegan MoFo Day 22.  Amazing that I haven’t made them since but I remember these being really good.  I think the difference is that I used cooked rice in the mixture and I didn’t cook them in the sauce for a long time.  I will have to make these again soon to redeem myself and my hankering for them. 

I am posting the recipe I made up the other night.  I had the full intention of following the recipe I found but of course I couldn’t.  I didn’t have fresh dill or parsley and I wanted to add the mushrooms and I didn’t think I wanted a lot of spice to it. I also didn’t steam enough cabbage to roll all the mixture.







Stuffed Cabbage

1 medium green cabbage, cut in half and cored
½ medium sweet onion, chopped fine
6 medium sized mushrooms, chopped fine
1 cup jasmine rice
2 T. dried dill
2 T. dried parsley
1 tsp. salt
½ tsp. salt
¼ tsp. ground all spice
½ tsp. sugar
3 T. olive oil
1 ½ medium onion sliced thin
3 campari tomatoes sliced thin
8 oz. tomato sauce divided in half
2 cups vegetable broth

Cut the cabbage in half and core it.  Boil the half of the medium green cabbage in about one inch of water until soft.  About 15 minutes.  Allow to cool.
In a bowl mix the finely chopped onions, finely chopped mushrooms, rice, dill, parsley, salt, pepper, ¼ tsp. ground all spice, ½ tsp. sugar and half the can of tomato sauce. 

Prepare the dutch oven.  Add the 3 T. olive oil and layer the onions and tomato slices.

Cut the cabbage in half again and separate leave.  Take about a teaspoon of the rice mixure and roll up.  Put seam side down over the onions and tomatoes.  Continue until all the cooked rice is used.  Sprinkle the remaining rice mixture over top the rolls.  Chop up the other half on the uncooked cabbage into about one inch pieces.  Pour the rest of the tomato sauce over top and the vegetable broth.  Put a small plate over top to keep ingredients down.  Cook on high heat for about 5 minutes.  Turn down to low and cover with the lid.  Let cook over low heat for about 30 minutes.  Remove the plate.  Cook for another 15 minutes until most of the liquid is absorbed and the rice mixture is cooked through. 








Thursday, December 1, 2016

Vegan MoFo 2016 Recap


Hey MoFo Friends!  I did it!  I actually posted every day of Vegan MoFo 2016.  It's funny because "they" say it takes 21 days to create a habit.  I don't think it's created the habit for me to post every day.  LOL  I would if I had enough vegan friendly recipes and pictures readily available though.  

I've been eating my planted based way for 4 years now.  My approach is to be plant based most of the time and not stress when I can't or don't.  I love figuring out how to make recipes plant based.  Sometimes they work out and sometimes they don't.  I am going to try to at least post once a week.  I know it gets harder with the holiday approaching but I'm really going to try.  

The next recipe I want to try is a new version of stuffed cabbage rolls.  The recipe is quite interesting in that they are tiny little roll ups and doesn't have any meat substitute in the filling.  I'm thinking about added finely chopped mushrooms to the filling.  I love mushrooms and I think they add a meaty touch.  I also have a ton of recipes in my vegan recipe folder in word.  I'm going start making some of those too.  The problem is I go to my basics that I love.  Really I could eat pasta with plain spaghetti sauce many nights a week!  

Well, thank you for following me all month long.  I've thoroughly enjoyed my postings this year as well as my MoFo friends who have come to visit my blog and especially those who have reached out to me.  Thank you!  Thank you! Thank you!

Here's a picture of my furry friends - Toby and Ernie!



Wednesday, November 30, 2016

Vegan MoFo 2016 Day 30 - Vegan White Bean and Cabbage Soup

Vegan MoFo 2016 – Day 30 Vegan White Bean and Cabbage Stew   
Hey MoFo Friends!  Happy Day 30!  Wow, I did it.  I posted every day of Vegan MoFo!  The recipe I’m sharing today is one of the first sought out vegan recipes I ever made.  My nephew is vegan and has been for many years.  He lives on the west coast and I live on the east coast.  Five years ago (before I became mostly plant based) he came to visit with his family to my house.  My mom was also here and I was like “Mom, what should we plan for meals for him?”  My mom was like “oh don’t worry about it, his mom will bring him things.”  So my nephew was only 20 and they were staying in a hotel near by us.  My parents were staying here and it was a full house.  Any way he had limited options and I felt really bad.  So, I got on the internet and searched for something I could make.   I found this soup and it makes a big batch.  My nephew loved it and ate three bowls and everyone else loved it too.  Of course, I looked at several recipes and then came up with how I wanted it to taste. LOL





White Bean and Cabbage Soup

1 medium onion
2 Tablespoons olive oil
1 stalk of celery, chopped
2 carrots, peeled and chopped
2 medium potatoes, chopped
1/2 medium head of cabbage, chopped
1 teaspoon thyme
1 teaspoon sea salt
½ teaspoon pepper
6 cups of water (or enough to cover everything)
1 can of white beans (cannellini or navy) drained

Sauté the onions in the olive oil over medium heat for a few minutes.  Add the chopped celery, carrots and potatoes.  Continue cooking over medium heat a few more minutes.  Add the cabbage and stir.  Add the thyme, sea salt, pepper, water and white beans.   Cook over medium heat about 30 minutes until everything is soft. 

 










Tuesday, November 29, 2016

Vegan MoFo 2016 Day 29 - Vegan Tomato, Butternut and Bean Soup

Vegan MoFo 2016 – Day 29 Vegan Tomato Butternut Bean Soup  
Hey MoFo Friends!  Happy Day 29!  It’s getting to be soup weather here.  I love all kinds of soups.  Here’s one I adapted to make it yummy to me!





Vegan Tomato, Butternut and Bean Soup

1 small butternut squash, peeled and cubed
Olive oil
1 15 oz can of petite diced tomatoes
1 15 oz can of tomato sauce
½ teaspoon sugar
1 can of white beans, drained (like navy or cannellini beans)
1 clove of garlic
1 teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning
¼ teaspoon paprika
¼ teaspoon cumin


Sauté the butternut squash with a tiny bit of olive oil in a frying pan until soft.  Put cooked butternut squash in a stock pot, add the rest of the ingredients.  Cook over medium heat for about a half an hour.  Serve with your favorite bread!


Monday, November 28, 2016

Vegan MoFo 2016 Day 28 - Vegan Leftovers Again







Hey MoFo Friends!  Happy Day 28!  I didn’t think I would have another leftover post but I just have to share.  The corn pudding thickened up and was even better as a leftover.  OMG – it truly is amazing.  This leftover bowl of mashed potatoes, stuffing, my “chicken” gravy and the corn pudding were amazing.  I can’t believe the Vegan MoFo is almost over.  Just two more days!  

Sunday, November 27, 2016

Vegan MoFo 2016 Day 27 - Vegan Sweet Italian Vinaigrette


Hey MoFo Friends!  Happy Day 27!  I’ve been craving this vinaigrette for months.  I had something very similar at an Italian restaurant at the beach.  I asked for a little to go container (and my wonderful waitress hooked me up!)  I wish they sold it but they don't yet!  LOL  I finally found a recipe I could tweak.  I think the key ingredient is the white balsamic vinegar.  I finally picked up the white balsamic vinegar at Wegmans.  I absolutely love a good Italian dressing.  It is so fresh tasting to me especially if you make it yourself.  I can't wait to have it over campari tomatoes, cucumbers, red onion and lettuce.  

  



Vegan Sweet Italian Vinaigrette

½ cup extra virgin olive oil
¼ cup white balsamic vinegar
2 Tablespoons agave
½ teaspoon pink sea salt
¼ teaspoon white pepper

Put all ingredients in glass container with a lid you can shake.  Shake well.  You could also put all ingredients in a blender to mix well too and put in a jar with a lid. 


Saturday, November 26, 2016

Vegan MoFo 2016 Day 26 - Vegan Corn Pudding


Hey MoFo Friends!  Happy Day 26!  Today I’m sharing an old time family Thanksgiving favorite.  I actually got the original recipe from my daughter’s daycare when they would have their Thanksgiving feast about  20 years ago!  B absolutely loved the corn pudding and so did I.  So, I got the recipe and I usually make it but I haven’t the past few years for many reasons.  I decided to make it today because I am craving it!  It is so yummy.  I just omitted the eggs and used almond milk.  The original recipe also called for 1/4 teaspoon of white pepper but I didn't want that much.  This version is more like corn in a yummy creamy white sauce.  




Vegan Corn Pudding

2 Tablespoons Earth Balance margarine
2 Tablespoons flour
1 cup almond milk
1 can of corn, drained
1/4 teaspoon salt
1/8 teaspoon white pepper
A few dashes of nutmeg



Melt the margarine in a sauce pan.  Whisk in the flour and then slowly add the almond milk.  Cook over medium heat until it starts to thicken.  Add the corn, salt, white pepper and a few dashes of the nutmeg. Stir until combined.   Pour into a small casserole dish.  

Bake in a 350 degree oven for 30 minutes.