Natalya made this, and seems to be keeping the recipe a secret from me. Perhaps its because I liked it so much, she's afraid I might make it too often! We bought those sweet potato fries, but I plan on making them in the next few weeks by scratch.
Tuesday, March 27, 2012
Monday, March 26, 2012
Sunday, March 25, 2012
Vegan Cabbage Rolls (#2)
Natalya asked that I post tonight's dinner because of how good it was. This is the second go, and they have improved.
Cabbage
12oz can organic crushed tomatoes w/ basil
6oz protein crumbles
1/2 red onion, chopped
3 cloves garlic, minced
1 cup Brown rice, cooked
1/2 orange bell pepper
1/2 tsp. Coriander seeds
1 tsp. Cumin
Olive oil
I had a (very large) quarter head of cabbage and boiled it in a large pot. At the same time, I sautéed the garlic, onion, and diced pepper in extra virgin olive oil. Add cumin and coriander seed. After about four to five minutes, I added my rice (which I had cooked last week and froze!) which needed to unfreeze and cook most of the moisture out of. Then I added the protein crumbles for another five minutes.
I was stirring and removing cabbage leaves simultaneously. By the time the sautéed ingredients were done, my cabbage leaves had been drained and cooled. This allowed for the stuffing and rolling.
The rolls were then placed in an 8"x8" Pyrex which had the contents of the tomato can, and put in a 350 degree oven for about 30-45 minutes.
Cabbage
12oz can organic crushed tomatoes w/ basil
6oz protein crumbles
1/2 red onion, chopped
3 cloves garlic, minced
1 cup Brown rice, cooked
1/2 orange bell pepper
1/2 tsp. Coriander seeds
1 tsp. Cumin
Olive oil
I had a (very large) quarter head of cabbage and boiled it in a large pot. At the same time, I sautéed the garlic, onion, and diced pepper in extra virgin olive oil. Add cumin and coriander seed. After about four to five minutes, I added my rice (which I had cooked last week and froze!) which needed to unfreeze and cook most of the moisture out of. Then I added the protein crumbles for another five minutes.
I was stirring and removing cabbage leaves simultaneously. By the time the sautéed ingredients were done, my cabbage leaves had been drained and cooled. This allowed for the stuffing and rolling.
The rolls were then placed in an 8"x8" Pyrex which had the contents of the tomato can, and put in a 350 degree oven for about 30-45 minutes.