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.

Corn and asparagus chowder

As I noted in my last post, I found a large amount of asparagus in our freezer yesterday.  In addition to broiled spears which we snacked, I made a hearty chowder in which I also used corn that I canned last summer and figured I should use up before the next corn season which starts in a couple months.

INGREDIENTS (not in any particular order):

1)  3 bags frozen asparagus, chopped.

2)  5 russett potatoes, peeled and chopped

3)  4 pints of home-canned (or supermarket canned) corn kernels, with liquid

4)  3 stalks celery, diced

5)  10 shakes fresh ground pepper

6)  1/2 tsp cumin

7)  1/2 tsp garlic powder

8)  5 cloves garlic, chopped

9)  1/2 tsp onion powder

10)  Fresh leeks or 4 TBSP leek flakes (I used flakes because I was out of fresh)

11)  1/3 cup nutritional yeast

12)  2 TBSP chick-pea miso

13)  1/4 cup coconut aminos

14)  1/2 tsp dried parsley

15)  1 large carton low sodium vegetable broth

INSTRUCTIONS:

1)  Boil potatoes until starting to soften but not done.  Drain and set aside.

2)  Put 1 pint of corn, 1/4 of the asparagus, and 1/2 carton of vegetable broth and pulverise in a Vitamix or other blender and set aside.

3)  Put remaining 1/2 carton of broth into a large stock pot with all remaining ingredients except asparagus, potatoes, corn, and Vitamix mixture.  Simmer over medium heat for about 10 minutes.

4)  Add potatoes and simmer until potatoes are done.

5)  Add remaining asparagus, corn, and Vitamix mixture and heat until it just starts to simmer.

6)  Add additional coconut aminos to taste to each serving.

Baked russet fries

Peel potatoes and slice into fries.

Boil fries in water until starting to soften, then place on a baking sheet and season (I used garlic powder, black pepper, and paprika). Bake in a preheated 450° oven until crispy (about 20 minutes). I ate mine with Organicville ketchup.

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.