It has been such a long time since my last blog entry… I wanted to share with you my other hobby – cooking. I love being in the kitchen. Like our skincare, I enjoy formulating, measuring and bringing what I sketched on paper to a wonderful final product.
My mother brought me a few things from her garden – a head of cabbage, tomatoes, basil, zucchini and a few other things. I have been dreaming of making a stuffed cabbage to feature some of these ingredients.
Tonight, I made –
Vegan Stuffed Cabbage
Garlic Cashew Mashed Potatoes
Pan Roasted Fresh Corn and Zucchini
You guys, this is so delicious!! It’s 100% vegan (just like our skincare), filled with fresh ingredients (also like our skincare) and packed with protein and fresh produce! It’s husband and toddler approved. She even gave me two thumbs up and commented with, mommy you’re the best cook in the world. Love this child.
The prepping took around 45 minutes and then in the oven for an hour. I started around 4 and had dinner on the table before 6!
I started with…
5 medium sized tomatoes, diced
2 medium sized onions, diced
1/4 cup of red wine vinegar
1/2 cup brown sugar (lightly packed)
1 1/2 tsp salt
3 tbsp olive oil
1 6oz can of tomato paste
2 can full of water (12 oz)
Throw everything in a small sauce pan, bring to boil and simmer on low for 30 minutes.
While that’s cooking… work on your filling.
1 bag meatless meatballs (I got mine from trader joes)
2 tbsp flax seed + 2 tbsp water
1 small onion, finely chopped
1/2 cup panko breadcrumbs
1/2 cup uncooked rice (I washed the rice until water runs clear, then let it sit for 20 minutes so it turned white)
a handful of fresh basil leaves, finely chopped (can be substituted with 1 tsp dried basil)
a handful of oregano leaves, finely chopped (can be substituted with 1 tsp dried oregano)
1/4 cup nutritional yeast
1 tsp salt
a couple turns of fresh ground pepper
Mix everything together, incorporate it well. I used my hands but you can certainly use an utensil
Once the sauce is done, add 1/4 cup of sauce to the mixture.
Set the mixture aside. Continue letting the sauce simmer while working on cabbage leaves.
Bring a large pot of water to a boil.
Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need 8-10 leaves.
Pre heat the oven to 350 degrees. Start assembling the stuffed cabbage
To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you’ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until it’s cooked and the rice is tender. Serve hot.
Garlic cashew sauce for mashed potatoes
1/4 cup raw cashew
1/4 cup raw hemp seed heart
1/4 cup nutritional yeast
1 clove of garlic
1/2 cup of water
I used my vitamix, blend on high for 2 minutes
add it to your mashed potato. I cooked 10 medium red potatoes, mashed with 1 tbsp vegan butter, salt and pepper to taste. This sauce keeps well in the frig. You can make more ahead of time and add it to pasta or even salad!
Pan Roasted Corn
heat 1 tsp of coconut oil in a nonstick pan, add 2 cups of corn (I used fresh ones that I got from the farmer’s market on Sunday). salt and pepper to taste
Pan roasted zucchini
same method as above, cook the cubed zucchini until soft and tender
I hope you enjoy this feast! Comment below if you have made this and how it turned out!
with love and light