Cabbage and potatoes

  

Ingredients:

1 medium head green cabbage

1 large onion

3 spring onions

8 medium potatoes

1/2 tsp dried minced onion

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp fresh ground black pepper

1 TBSP dried parsley

3 tsp coconut aminos (or soy sauce or tamari or Bragg’s aminos)

2 TBSP nutritional yeast

sea salt to taste

Directions:

  • Peel potatoes and cut each potato into about 8 chunks (I do this by cutting each in half lengthwise twice – into quarters – then chopping each quarter horizontally into 4 equal pieces per quarter)
  • Chop cabbage into 1-2 inch squares
  • Dice onions
  • Boil potatoes until not quite soft
  • While potatoes are boiling, dry fry onions in a very very hot cast iron pot or wok or very large skillet (I turn flame on highest setting for at least one minute before adding onions)
  • Add cabbage and continue dry frying over highest flame setting until both onions and cabbage are browning
  • Add all remaining ingredients, except potatoes, and continue to stir well over hottest flame setting
  • Add potatoes and stir well, adding spoonfuls of potato water until desired moisture of dish is attained
  • Salt to taste and enjoy.

Quick vegan cole slaw

INGREDIENTS:

Shredded cabbage (I used both green and purple)

Shredded carrots

Veganaise – as much as needed for desired creaminess

Almond milk to thin sauce

1 tsp mustard powder (regular yellow mustard can be used if you do not have any powder)

2 TBSP coconut sugar (or other sweetener)

Salt & pepper to taste, more pepper than salt

Apple cider vinegar – enough to acquire desired tanginess

Mix everything together.  Refrigerate.  This goes great with vegan baked beans and some sandwiches or you can eat a huge bowl of it as a meal.  Also, you can add raisins, pecans or walnuts, and apples for a waldorf-type slaw. Another variation includes ginger and mandarins.  Lots of variations.

Pottage Day 4

After having five large Fuji apples for lunch, I am finally finishing up the cabbage pottage I made before Easter.  Now is when it tastes the best as it’s had a few days for the flavors to really develop.  Maybe next time I’ll can a large batch in quart sized mason jars.

  

Spicy and hearty cabbage pottage for dinner (with plenty to share)

Most of the recipes I post are single servings for an ultra-low-fat-high-carb vegan, but every once in a while I make so much that there’s more than even I can eat in one sitting, and I can eat quite a bit at one time.

Anyway, tonight I made a huge pot of spicy cabbage pottage with plenty to share.

INGREDIENTS

Part I – veggies & broth:

1 head green cabbage, sliced into wedges

6 carrots, chopped

4 sticks celery, coarsely chopped

7-10 potatoes (8 cups cubed)

3 leeks, chopped

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Part II – flavoring sauce:

2 TBSP brown jasmine rice

2 TBSP sprouted green lentils (or regular green lentils if you don’t have sprouted)

3 TBSP nutritional yeast

1 TBSP mild miso (I used South River Adzuki Bean Miso which is a mild one-year miso)

1 tsp black peppercorns

2 bay leaves

1 tsp minced dried onion

1 TBSP minced dried garlic

1 TBSP tomato paste

1/4 tsp brown mustard seed

1/2 tsp paprika

3 TBSP coconut sugar

4 TBSP coconut aminos

5 drops toasted sesame oil

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INSTRUCTIONS

Put potatoes in a large stockpot with 10 cups of water and bring to a boil then simmer for about 15 minutes.

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While potatoes are simmering, put celery and carrots into a wok or large skillet and dry fry until they begin to soften, then add to simmering potatoes.

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Similarly, dry fry chopped leeks and add to stockpot.

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Place cabbage wedges in wok and char on both sides.

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Chop cabbage into smaller pieces and continue to char the pieces until they appear to have been grilled or placed under a broiler. 

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Add cabbage to stockpot.

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Put remaining ingredients into a blender or Vitamix with 4 cups broth from the stockpot and pulverize on highest setting for 2 minutes or until liquid is smooth.  Add liquid to stockpot and simmer for 5 minutes then let stand for an additional 5 minutes.

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Serve while slightly cooled for best flavor.  I don’t typically use salt, but a very tiny shake of sea salt immediately before serving really enhances the flavor of the other spices in this pottage.