made these potatoes for a us when I was growing up. I wanted to make something
with the Yukon gold potatoes I just bought and I remembered these.Relatively easy to put together and let the
toaster oven do all the magic.I cut pretty
big slices and added slices of onion in-between.Then I added a smear of my Earth Balance
spreadable margarine and my pink Himalayan sea salt. Isn't it pretty?
potatoes – I had a medium sized one and I cut 6 slices into it.
of sweet onion
Balance spreadable margarine
the potatoes into about 6 slices, add the onions slices, smear the spreadable
margarine over top and sprinkle with sea salt.Bake 425° for about 1 hour until soft.I also put the extra onion slices underneath the potato on the foil.Add more margarine and salt and pepper to
taste. Here is the potato before I put the margarine and sea salt on it.
craving more and more cabbage lately. I
was thinking what could I make for this Vegan MoFo and trying to make a family
favorite dish vegan. My husband is half Polish
so we have had many Polish dishes with his family. One of our favorites is Golumkies. They are very labor intensive to say the
least. My mother-in-law made them with
tomato sauce and tomato soup so they had a yummy sweetness to them. So, I put the sugar in this recipe. My mother-in-law also liked paprika so I
added a ½ teaspoon of that too into this recipe. I wanted a side dish that would have these
flavors and the cabbage and rice.
Tablespoon Earth Balance margarine
sweet onion chopped
rice – rinsed
ounces tomato sauce
1 ½ cups
of water (divided)
large frying pan saute the chopped onion in the margarine until soft. Rinse the rice and add to the sautéed onions
and mix well. Add the sea salt, sugar,
paprika, tomato sauce and 1 cup of the water.
Heat until almost boiling. Add
the chopped cabbage and stir well. Put
this mixture into a casserole dish.
and bake 350° for one hour; stir, add the final ½ cup of water, and continue baking
for an additional half hour.
The cabbage is still a bit crunchy but I like it
that way. It could be because I baked it
in my toaster oven. I’m also considering
making this recipe without the rice and cook it on the stove to have just the
cabbage in the yummy sauce. I would
probably use half the wat
roasted carrots today for a snack.I
wanted something a little sweet but not too much.So, I came up with this recipe.It is very yummy and just the right amount of
sweet and salty tasting.
large carrots – peeled and cut into chunks
Tablespoon Earth Balance margarine melted
the sugar and salt into the melted margarine.Put the carrots on a pan and pour the margarine, sugar and salt mixture
over top.Stir until the carrots are
covered.Bake 400° oven for 25
baking 10 more minutes.If you like them
more tender, continue baking another 10 minutes.
love a good veggie stir fry!I made this
one with what I had in the fridge – onions, celery, carrots zucchini, broccoli, and
cauliflower.I just cook it with a tiny bit
of oil to start cooking the onion.Then I
add the rest of the cut up vegetables, sprinkle some salt and pepper and add a
little water – cover and cook until desired tenderness.