Valentine purple salad

Although you cannot tell in the picture, the color of the salad is a pinkish purple.

Ingredients:

1/2 head chopped purple cabbage

10 purple potatoes, chopped and boiled

One raw beat chopped

One large grated carrot

2 tablespoons Vegannaise

2 tablespoons balsamic vinegar

2 teaspoons raw sugar

2 tablespoons sweet pickle relish

2 tablespoons ginger dressing or 1 teaspoon raw pureed ginger

Directions:

Combine all ingredients and mix well.

  

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.