sodium - vegetarian recipes

Try it! You will enjoy it!

Vegan Peanut Butter Sandies

Oven-Roasted Pea Soup with Mint and Mascarpone Dressing

Vegan 7 Cup Burfi – Chickpea flour and Coconut Fudge

Pumpkin soup recipe | how to prepare easy creamy pumpkin soup










sodium vegetarian recipes

Rice Paper Rolls

September 18 2017 Meatless Monday 

These Vietnamese treats are filled with vermicelli, Chinese cabbage and bean sprouts and seasoned with lime, mint, chili and cilantro. A shallot miso dipping sauce provides the perfect balance to these light rice paper rolls with unexpectedly intense flavors. This recipe comes to us from Trudy of veggie.num.num. Serves 6 For the dipping sauce: - 1 tablespoon water - 2 tablespoons sweet chilli sauce** - 1 tablespoons low-sodium soy sauce** -  1/­­2 shallot, finely diced -  1/­­2 tablespoon fresh mint, finely chopped -  1/­­2 tablespoon cilantro, finely chopped - 1 teaspoon miso paste** To complete the rice paper rolls: - 4 ounces vermicelli, cooked according to instructions - 1 cup Chinese cabbage, shredded -  1/­­2 cup bean sprouts - 1 bell pepper, thinly sliced -  1/­­2 cup fresh mint leaves, finely chopped -  1/­­2 cup cilantro, finely chopped - 1 fresh red chili - Juice of 1 lime - 1 1/­­2 tablespoons low-sodium soy sauce** - 1 1/­­2 tablespoons sweet chili sauce** - 15-20 rice paper sheets** *Found in Asian markets or the ethnic food or sauce sections of most grocery stores. To make the dipping sauce: In a medium bowl whisk together the water, chili sauce and soy sauce. Whisk in the shallot, mint, cilantro and miso paste until thoroughly combined. To complete the rice paper rolls: After the vermicelli noodles are cooked, drain and rinse well. Roughly chop the cooked noodles. In a large bowl combine the chopped noodles, cabbage, sprouts, bell pepper, mint, cilantro and chili. Dress the veggie filling with the lime juice, soy sauce and sweet chili sauce. Toss until well mixed. Soak one individual rice paper sheet in a large bowl of water for 15-30 seconds, or until just soft. Pat dry on a clean towel. Place 2 tablespoons of filling inside the soaked rice paper roll. Fold in the edges and then roll them up firmly. The edges should seal neatly when pressed together with your fingers. Repeat the rice paper roll soaking and filling process individually until all the rice paper sheets are used up. Serve the rice paper rolls with dipping sauce on the side. The post Rice Paper Rolls appeared first on Meatless Monday.

Ginger Roasted Leeks & Asparagus

June 12 2017 Meatless Monday 

Leeks are sliced paper thin and marinated with lemon juice, soy sauce and freshly grated ginger. Roasted asparagus makes the perfect canvas for the salty sour leeks in a side dish which celebrates springs bounty. This recipe comes to us from JL goes Vegan. Serves 4 - 1 bunch asparagus - 1 leek - juice of 1/­­2 a lemon - 1 tablespoon olive oil - 1 tablespoon coconut aminos* - or - 1 tablespoon low sodium soy sauce - 1 teaspoon ginger, grated *Coconut aminos is a soy sauce substitute with 65% less sodium. Found in health food stores. Low sodium soy sauce can be substituted if coconut aminos are unavailable. Snap the bottom ends off of each asparagus spear. Slice the leek in slices as thin as possible with a madoline or a knife. Rinse the leek slices thoroughly. Toss the asparagus and thinly sliced leeks in a shallow dish with the lemon juice, olive oil, grated ginger and the coconut aminos or soy sauce. Let marinate for 20 minutes. Preheat an oven to 400 degrees. Roast the asparagus and leeks in their marinade for 8-10 minutes, or until the asparagus is cooked to preference. Divide into 4 portions and enjoy on the side. The post Ginger Roasted Leeks & Asparagus appeared first on Meatless Monday.

Tacos with Black Bean Salsa and Tofu

May 1 2017 Meatless Monday 

These meatless tacos are light, fresh and bursting with flavor! They’re packed with veggies and gain protein from the tofu, which soaks up the fruity and subtly spicy ancho chili marinade. This recipe comes to us from Goya, a Meatless Monday partner. Makes 12 tacos For the Salsa: - 1 can (15.5 oz.) low sodium black beans, drained and rinsed - 1 medium tomato, seeded and diced - 1 small red onion, finely chopped - 1 tbsp. chopped cilantro - 1 tsp.low-sodium adobo seasoning - 1 tsp. lemon juice - 1 tbsp. extra virgin olive oil For the Tacos: - 2 Ancho chiles, stemmed and seeded - 3 tbsp. lemon juice - 2 tbsp. corn oil - 1 tsp. low-sodium adobo seasoning -  1/­­2 tsp. ground cumin - 1 tsp. minced garlic -  1/­­2 tsp. dried oregano leaves - 1 container of extra-firm tofu - 1 avocado - 12 corn tortillas - 1 can (16 oz.) reduced sodium refried beans, warmed according to package instructions (optional) - Lime wedges, for garnish In medium bowl, stir together black beans, tomato, onions, cilantro, adobo, lemon juice and olive oil until well combined; cover and set salsa in refrigerator until ready to serve. Place chiles in medium bowl and cover with hot water. Let sit for about 15 minutes. Transfer chiles and 3 tablespoons soaking water to blender. Add lemon juice, corn oil, Adobo, cumin, garlic and oregano to blender. Blend on high speed until smooth, about 1 minute. In bowl, combine chile mixture with drained slices of tofu; cover and chill in refrigerator for at least 15 minutes. Heat grill or grill pan over medium-high heat. Add marinated tofu and cook, flipping once until tofu is golden brown on both sides, about 2-3 minutes per side; transfer to plate. Empty the refried beans into a bowl and heat until warm. To assemble tacos, spread heaping spoonful of warmed refried beans onto each tortilla. Spoon reserved salsa on each tortilla and top with two or three pieces of tofu. Serve with lime wedges and slices of avocado. The post Tacos with Black Bean Salsa and Tofu appeared first on Meatless Monday.

EU Last Law: Ham Sandwiches to be Banned in Schools Hospitals

April 1 2017 World Vegetarian And Vegan News 

EU Last Law: Ham Sandwiches to be Banned in Schools HospitalsHam Sandwiches to be Banned in Schools and Hospitals Embargoed until April 1st In an uncharacteristic liberal style move the Govt has been in secret talks to ban ham, burgers, sausages and other processed meats in NHS hospitals and schools by 1st April 2018. In a 9th hour move the EU managed to sneak this new vegan law into the statute books before article 50 was invoked this week by PM Theresa May and thus automatically uploaded into our statute books via The Great Repeal Bill  New EU Vegan Rules on Meal Deals April 1st Until relatively recently ingredients such as testicles, rectum and udder were allowed in school sausages but regulations have been tightened up. A typical recipe for school/­­hospital sausages ("pork product" made "down to a price" to win a local authority contract - Guardian May 2003) now looks something like this; ?         50% "meat", of which 30% is pork fat with a bit of jowl ?         20% mechanically recovered chicken meat ?         17% water ?         30% rusk and soya ?         soya concentrate ?         hydrolysed protein ?         modified flour, dried onion, sugar, dextrose, phosphates, preservative E221 sodium sulphite, flavour enhancer, spices, garlic flavouring, antioxidant E300 (ascorbic acid), colouring E128 (red 2G). Casings: made from collagen from cow hide In the light of the World Health Organisations re categorisation of processed meat products (Risk: Highest -  Processed meat causes cancer IARC. WHO. BBC Oct 2015) and perhaps fearing resultant legal action from parents and school governors, heads of education and health departments have been discussing banning processed meat products. Ham Sandwiches become Vegan Hahm Sandwiches from 1st April The proposed plan is to replace all processed meats with like sounding plant based vegan products reveals junior health minister Ms Simmo Lay Leading Nutritionist Dr Bin MaFoud says In reality most of any beneficial nutrients in typical local authority purchased processed meat products comes from soya anyway so a move to plant based alternatives makes sense The food industry is now awash with very realistic processed meat alternatives that have same or better taste, texture and protein content than existing products. Patients and schoolchildren probably wouldnt even realise they are being given plant based alternatives. Menus would need to be re written with just omitting or adding one letter for trade description reasons so thus sausage becomes sossage, chicken becomes chikken, mince and burgers stays the same as does Hot Dog, ham becomes hahm and chorizo becomes Chorriso Says professor of food psychology Professor Joe King Many sandwich providers are ahead of the game already offering Vegan options School Packed lunches will not escape in case children swap food and schools risk being held responsible for future cancer risk. Ham sandwiches will join the school ban on chocolate and crisps that already exists in schools along with salami, sausages, bacon, beefburgers and hamburgers, chicken nuggets and pepperami. Ofsted will have the policing of new health standards in schools added to their list of responsibilities but it is not yet clear who will police the standards of food in hospitals as currently hospitals dont appear to have many standards for the quality of food. A Daily Mail reader, Ivor Beef, 68, from Barking, Essex said "If the EU thinks my son is going to eat more vegetables then they've go another think coming. Eating sausages and bacon and ham is a basic British human right along with bent bananas and blue passports. If  British citizens want to increase their risk of heart disease, stroke, cancers and diabetes than that's their sovereign right and the Euros can bog off back across the channel with their daft liberal ideas about saving the planet and national health. Karin Ridgers Founder of VeggieVison TV adds, Luckily there is a plant based version of everything nowadays so no one need miss out on taste and texture, the animals and planet will thank you and you could live longer too. http:/­­/­­www.cancerresearchuk.org/­­about-cancer/­­causes-of-cancer/­­diet-and-cancer/­­how-healthy-eating-prevents-cancer Date:  April 1st More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Sweet Potato and White Bean Soup

January 30 2017 Meatless Monday 

This soup is free from dairy and gluten, and the white beans add body and protein without distracting from the rich sweet potato flavor. Try serving it with chopped green apple and a spoonful of Greek yogurt for a tangy flavor. To keep it vegan, skip the yogurt - tastes just as good! This recipe comes to us from Neda of Healthy with Nedi. - 2 lbs sweet potatoes, peeled and cut in pieces - 2 tbsp coconut oil - 1 red onion, chopped - 5 garlic cloves, chopped - 1 can white beans, rinsed and drained - 1 cup coconut milk - 2 cups low-sodium, vegetable stock - 1/­­2 cup water - 1 tbsp fresh sage - 1/­­2 tsp turmeric - Sea salt & pepper to taste   Toppings (optional) - Sliced green apple - Greek plain yogurt - Fresh sage   Wash the potatoes with water, peel and cut them in large pieces. In a large pot, melt coconut oil over medium heat. Add the chopped onion, garlic, turmeric and sage. Sauté for 2 minutes, until translucent. Add the potatoes, stock, coconut milk, water and season to taste with salt and pepper. Bring to a boil, and lower the heat to medium. Cook for 30 minutes, until the potatoes are soft. Add the canned beans and turn off heat. In small batches, transfer the vegetables to a high-powered blender. Add broth as you go, depending on how thick or thin you want the soup to be. For thicker, add less broth, and for thinner add more broth. Blend until smooth. Pour the soup back into the pot. Taste and adjust seasonings to your liking. Ladle soup into bowls and enjoy with any of the suggested toppings! The post Sweet Potato and White Bean Soup appeared first on Meatless Monday.

Sweet Potato Mac and Cheese Bake

January 2 2017 Meatless Monday 

Say cheese, because you’ll be smiling after tasting this Sweet Potato Mac and Cheese recipe. This recipes uses sweet potatoes to replace some of the cheese, making it a healthier choice. This recipe comes to us from Tawnie of Kroll’s Korner. Serves 4 For the mac and cheese: - 2 medium sweet potatoes, peeled and cubed - 13 ounces elbow macaroni noodles (whole wheat or gluten free, if preferred) - 1/­­2 large onion, diced - 2 cups fresh spinach, chopped - 4 garlic cloves, chopped - 1 cup low sodium vegetable broth - 3 tablespoons extra virgin olive oil - 1/­­4 cup all- purpose flour - 2 cups fat free milk - 1 tablespoon Dijon mustard - 1 teaspoon red pepper chili flakes - 6 ounces of four cheese blend - Salt and pepper, to taste   For the Breadcrumb Topping: - 1 cup Panko breadcrumbs - 1/­­4 cup freshly grated Parmesan cheese   Preheat oven to 375 degrees F.  Bring a medium pot of water to boil and add in the sweet potato that has been peeled and cubed up. Boil sweet potato for 10-15 minutes, or until tender. Drain sweet potatoes and then mash well. You should have ~2-2.5 cups of sweet potato. Next, cook the elbow noodles according to the package. While pasta is cooking, heat the olive oil in a large pan with onion and garlic. Cook for about 4-5 minutes over medium heat. Add the flour and whisk for 30 seconds and then slowly pour and whisk in the milk and vegetable broth. Bring to a boil and continue to whisk. Mixture should begin to thicken after 3-5 minutes. Bring heat to low and mix in the mustard, salt, pepper, red pepper chili flakes, cheese and sweet potato. Stir well and then remove from heat. Add in the noodles and mix in well. Taste and adjust any seasonings you may want extra. Pour in a oven safe casserole dish and top with panko crumb/­­Parmesan cheese mixture. Place in oven, uncovered, for 10-15 minutes, or until it gets bubbly. Serve warm and enjoy! The post Sweet Potato Mac and Cheese Bake appeared first on Meatless Monday.

Thai Tofu Pumpkin Curry

October 31 2016 Meatless Monday 

Green beans, bell peppers and chunks of pumpkin are seasoned sweet and spicy with chilis, curry paste and coconut water. Kaffir lime leaves and Thai basils herbal notes add depth to the flavor of this curry, finished off with a bright squeeze of lime. This recipe comes to us from Ashley of Ashleyz Sprout. Serves 4 - 2 tablespoons canola oil - 3 tablespoons red or yellow curry paste* - 1-2 Thai chilis*, minced - 1 can coconut water* - 1 1/­­2 tablespoons sugar - 3 kaffir lime leaves* - 1/­­2 cup green beans, cut into 1-inch pieces - 1/­­4 cup bell pepper, cut into 1-inch pieces - 1/­­4 cup Fresno peppers, cut into 1-inch pieces - 1/­­2 8 ounce block extra-firm tofu, cubed - 3/­­4 cup pumpkin, peeled and cubed - 1 cup low sodium vegetable broth - 1/­­2 cup Thai basil leaves* - 1 lime, cut into wedges *Found in Asian markets or the Asian section of some grocery stores. Place the oil into a large wok over medium-high heat. Season with the curry paste and Thai chilis. Cook for 1-2 minutes, or until the spices become fragrant. Whisk the coconut water, sugar and lime leaves into the wok. Cook for 2-3 minutes more. Add the green beans, bell peppers, Fresno peppers, tofu, pumpkin and vegetable stock to the wok. Bring to a boil, reduce heat to medium and cook, stirring occasionally, for about 25 minutes, or until the vegetables are cooked through. Add the Thai basil to the wok. Stir and remove from heat. Divide into 4 portions, top with a squeeze of lime and enjoy! The post Thai Tofu Pumpkin Curry appeared first on Meatless Monday.

Latkes from Aquafaba by Zsu Dever

October 4 2016 Robin Robertson's Global Vegan Kitchen 

Latkes from Aquafaba by Zsu Dever Aquafaba (bean water) is an amazing ingredient that can be used instead of egg whites, making it a boon to vegans everywhere, including those who thought lemon meringue pie was a ting of the past!  In Aquafaba, Zsu Dever’s groundbreaking new cookbook, you will find everything you ever wanted to know about using aquafaba, including a meringue primer, tips and tricks, and Zsu’s fabulous recipes, complete with clear instructions and gorgeous photos throughout. In this book, Zsu shares her recipe for an amazing lemon meringue pie, airy macarons, and light and luscious chocolate mousse,among other confections.  There are also savory recipes for burgers, quiche, and much more, including the deliciously crisp latkes (below).  In addition, Zsu answers the question “What do we do with all the leftover chickpeas?” with an entire chapter filled with fantastic chickpea recipes such as Curried Caribbean Coconut Chickpeas, Korean Dak Galbi, Pulled Chickpea Seitan Roast, and Shiro Wat. If you’re interested in learning more about transforming the bean liquid you used to through away into amazing sweet and savory delights, you’ll want to own a copy of Aquafaba.  Now here’s that latke recipe…. Latkes These latkes are perfectly crisp on the outside and melt-in-your-mouth on the inside. The added potato starch increases their crispiness, but it is not essential. Some russet potatoes tend to be on the drier side, but to be safe, place them in a lint-free kitchen towel, fold up the edges and give them a good wring to remove excess water. Serve this the traditional way, with nondairy sour cream and applesauce. (From Aquafaba, copyright (C) 2016 by Zsu Dever. Used by permission.) - 2 pounds russet potatoes - 1/­­2 medium onion - 1/­­4 cup aquafaba (see Note) - 1/­­4 cup potato starch, optional - 2 tablespoons minced fresh parsley, optional - 1/­­2 teaspoon sea salt - 1/­­2 teaspoon baking powder - 1/­­4 teaspoon ground black pepper - High-heat oil, for frying, such as canola or peanut Peel the potatoes and shred them using either a food processor with the shredding blade or a box grater. Place them on a kitchen towel, fold up the edges, twist the towel around the potatoes, and squeeze out all the water that you can. Place the potatoes in a large bowl. Shred the onion and add it to the potatoes. Add the aquafaba, starch, parsley (if using), salt, baking powder, and black pepper. Mix very well. Heat about 1/­­2 inch of oil in a large skillet over medium heat. Add two or three kernels of popping corn and heat the oil until the corn pops; this is an indicator that your oil is hot enough. Remove and discard the popped corn. Using a 1/­­4-cup measuring cup, place 3 to 4 portions of the potato mixture in the hot oil and cook them until golden brown, about 2 minutes. Do not press down on the latkes. Flip the latkes and continue to cook another 2 minutes. Drain them on paper towels and serve as soon as possible. Make sure to give the potatoes a stir before measuring, and do not crowd the skillet or your latkes will not be crispy. Makes 14 to 16 latkes Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/­­3. Cool the aquafaba completely before using. The post Latkes from Aquafaba by Zsu Dever appeared first on Robin Robertson.

Farro and White Bean Veggie Burgers

September 5 2016 Meatless Monday 

These veggie burgers are a great meatless option for barbecues and gatherings, but also refrigerate well once cooked for meatless meals throughout the week. This recipe comes to us from from Plant-Powered for Life by Sharon Palmer, RDN, The Plant-Powered Dietitian. Makes 10 servings (1 patty, bun, and lettuce leaf, and 2 tomato and avocado slices each) - 3/­­4 cup (156 g) uncooked farro - 3 cups (711 ml) water - 1 teaspoon reduced sodium vegetable broth base - One 15-ounce (425 g) can cannellini beans, no salt added, rinsed and drained (liquid reserved), or 1 3/­­4 cups cooked - 1 medium onion, finely diced - 1 cup (70 g) finely chopped mushrooms - 1 cup (110 g) grated carrots (2 medium) - 1/­­4 cup (29 g) chopped walnuts - 1/­­4 cup (15 g) chopped fresh oregano, or 1 teaspoon dried - 2 tablespoons minced fresh chives - 1/­­3 cup (52 g) uncooked old-fashioned oats - 1/­­2 cup whole grain bread crumbs - 1 teaspoon low-sodium herbal seasoning blend - 1/­­4 teaspoon freshly ground black pepper - 1/­­4 teaspoon turmeric - Pinch of sea salt, optional - 3 tablespoons extra virgin olive oil - Ten 1 1/­­2-ounce (43 g) whole grain buns - 10 lettuce leaves - 3 medium tomatoes, sliced into 20 slices - 2 avocados, sliced into 20 slices Place the farro in a pot with the water and broth base. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium, cook for 35 to 40 minutes, and drain any leftover liquid. Place the cannellini beans in a mixing bowl and mash slightly with a potato masher, until thick and lumpy. Mix in the cooked farro, onions, mushrooms, carrots, walnuts, oregano, chives, oats, bread crumbs, herbal seasoning, black pepper, turmeric, and sea salt, if desired. Combine the ingredients using clean hands, then add 2 to 3 tablespoons of the reserved bean liquid to make a thick yet moistened mixture that sticks together. Chill for about 1 hour. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Form patties out of 1/­­2 cup of the bean mixture with your hands, mashing the ingredients together so that they do not crumble. Carefully place 3 to 4 patties at a time into the hot oil and cook for 6 minutes on each side, turning carefully. Repeat, adding 1 tablespoon of olive oil to the skillet with each batch of patties, until all the patties are done. Serve each patty with 1 bun, 1 lettuce leaf, 2 tomato slices, and 2 avocado slices. The post Farro and White Bean Veggie Burgers appeared first on Meatless Monday.

Black Bean Sesame Veggie Hash

February 22 2016 Meatless Monday 

Carrots, sweet potatoes, green onions and mushrooms are seasoned with tamari, hot chili oil and sesame seeds in this everything-but-the-sink breakfast hash. Black beans, red cabbage and broccoli chunks finish this versatile day starter with extra protein and fiber, but feel free to adapt it to fit whatever leftover veggies you have in your fridge. This recipe comes to us from Stephanie of The Recipe Renovator. Serves 6 - 2 tablespoons olive oil - 6 ounces cremini mushrooms, sliced - 1 carrot, sliced into thin diagonals - 1 sweet potato, diced into 1/­­4 inch cubes - 2 green onions, sliced - 6 ounces firm or extra firm tofu - 2-4 tablespoons low sodium tamari - 2 teaspoons toasted sesame oil - 1-2 teaspoons hot chili oil - 2 tablespoons sesame seeds - 1/­­4 head red cabbage, thinly sliced - 3 cloves garlic, peeled and minced - 1 broccoli stalk, cut into small chunks - 1/­­2 cup black beans, rinsed and drained - salt and pepper, to taste Heat the oil in a large skillet or sauté pan over medium heat. Add the mushrooms, carrot, sweet potato and green onion to the pan. Cook, stirring intermittently, for about 10 minutes, or until the vegetables have softened. Crumble the tofu into the pan, breaking it up with your fingers as you add it to the vegetables. Stir to combine. Season the vegetable mixture with the tamari, sesame oil, chili oil and sesame seeds. Add the cabbage, garlic, broccoli and black beans to the pan. Stir until well combined and cook for about 5 minutes, or until the flavors have fully melded together. Season with salt and pepper to taste and enjoy! The post Black Bean Sesame Veggie Hash appeared first on Meatless Monday.

Southern Grits and Greens Casserole

February 10 2016 Fatfree Vegan Recipes  

Southern Grits and Greens Casserole Inspired by a recipe included in one of the fluffy, funny romance novels I’m so enamored of, this grits and greens casserole has plenty of Southern sass. However, unlike the original recipe--which has enough butter, cream, and cheese to make Paula Deen blush--this version, adapted from a recipe in Eating Well, is nearly fat free and as healthy as it is delicious. See the recipe on Veggie Quest for nutrition information and make-ahead directions. Ingredients 1 large bunch collard greens (1 1/­­2 lbs before trimming) OR 1-lb bag of frozen collard greens (see Notes) 1 medium onion, diced 4 cloves garlic, minced 4 c low-sodium vegetable broth, divided 1 c grits (not instant) 1/­­4 c salsa salt to taste cooking spray (optional) 1 c cornflakes 2 tsp dried parsley 1/­­2  tsp Cajun seasoning or 1/­­8  tsp salt Directions Prep the collard greens: Wash, remove stems, and chop into small pieces. In a large pot over medium-low heat, add onion and cook for 6 minutes, stirring frequently. Add a splash of water as needed to prevent sticking. Add garlic and cook for another 2-3 minutes, until garlic is fragrant and onion is just starting to brown. Add 1 c broth, turn heat to high. When broth is bubbling, add greens and stir until wilted and volume is reduced by at least half. (About 2 minutes.) Turn heat to medium-low, cover, and simmer 20 minutes, until greens are very tender. Stir occasionally, adding water as needed if pot looks dry. Remove greens from heat and drain in a colander. Press out any extra liquid with the back of a spoon. Preheat oven to 400F. In a covered medium pot, bring remaining 3 c broth to a boil. Remove lid and add grits slowly, whisking constantly to prevent lumps. Continuing to stir, bring mixture to a simmer. Turn heat to low and, stirring constantly with a spoon, cook 4-5 minutes or until grits are thickened. Remove grits from heat. Gently stir in salsa and salt to taste. Spray an 8-inch square (2-quart) casserole dish with cooking spray, if using. (You can omit, but grits may stick a bit around the top.) Using a heat-safe rubber spatula, spread half the grits in the bottom of the casserole dish. Add the greens, flattening with a spatula. Add the remaining half of the grits, smoothing the top. In a medium bowl, crush cornflakes, sprinkle lightly with water, and toss to coat. Add dried parsley and Cajun seasoning and toss to combine. Sprinkle over casserole. Bake at 400F for 25-30 min, or until cornflakes are lightly toasted. Notes - To use frozen greens: Skip step 1. In step 3, don’t worry about reducing volume; just bring greens briefly to a boil and then return to a simmer. (C) veggiequest for Fatfree Vegan Recipes, 2016. | Permalink | No comment | Add to del.icio.us Post tags:

Quinoa Chili Fries

February 1 2016 Meatless Monday 

Pack some nutrition into your party fare! These quinoa chili fries skip the meat and cheese in favor of nutrient-packed quinoa and beans, which pack in both fiber and protein. Baking the potatoes leaves them crispy and delicious while using less oil than frying. This recipe comes to us from Gin of Eat Healthy Eat Happy. Serves 6 1 cup dried quinoa, cooked according to package 3 Tbs olive oil (or your favorite cooking oil) 2 tsp chili powder 1 1/­­2 tsp cumin 1 tsp smoked paprika pinch red pepper flakes a few twists fresh black pepper 4-5 cloves garlic, chopped 1 bunch (8 or so) green onions, chopped (save tops for garnish) 1 poblano pepper, seeded and chopped 1 red or orange bell pepper, seeded and chopped 1 15 oz. can or 1 1/­­2 c cooked red or kidney beans, rinsed and drained 1 15 oz. can or 1 1/­­2 c cooked black beans, rinsed and drained 1 Tbs low sodium soy sauce or tamari 2 15 oz. cans diced no salt added tomatoes 1 6 oz. can no salt added tomato paste 1 Tbs maple syrup (or your favorite sweetener) 2 Tbs red cooking wine 1/­­2 tsp salt 1 c water 4 russet potatoes Cook the quinoa and set aside. Prep the veggies while the quinoa cooks. In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes. Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes. Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chili simmer while you make the fries. To make the fries, heat the oven to 465F. Cook 2 small or 1 large potato per serving. To cook 2 servings: cut the potatoes into fries. Combine 1 Tbs oil and sprinklings of chili powder, paprika, onion and garlic powder in a large bowl. Just eyeballing is fine. Toss the potatoes in the oil and spice and arrange in a single layer on a cookie sheet. Bake 15 minutes, flip them over and bake another 10 minutes. Top with chili and serve. The post Quinoa Chili Fries appeared first on Meatless Monday.

Polenta with Spiraled Greens

November 23 2015 Meatless Monday 

Spinach is cooked with onions, garlic, cayenne sauce and nutmeg to contrast the polenta base with hearty greens. Your guests will be impressed at the beautiful greens spiral in the polenta, jelly roll style. Bonus: the dish can easily be prepared in advance and heated just before service. This recipe comes to us from Donna of Apron Strings. Serves 6. - 5 cups low sodium vegetable stock - 2 cups coarse grind polenta - 3 tablespoons non hydrogenated margarine, divided - 1 cup Parmesan, Asiago or Romano cheese, grated & divided - 1 onion, diced - 2 10 ounce boxes frozen spinach, thawed & pressed dry - dash of nutmeg - salt and pepper, to taste Bring the stock to a boil in a large pot over medium high heat. Slowly stir in the polenta. Reduce heat to medium low and simmer, stirring frequently, for about 5 minutes, or until the polenta thickens significantly. Remove from heat and stir in 2 tablespoons of the margarine and all of the cheese. Line an 11 x 17 inch baking pan with plastic wrap and spray lightly with oil. Pour the polenta onto a baking sheet and spread out evenly in a 1 inch layer using a spatula. Cool to room temperature. Melt the remaining tablespoon margarine in a skillet over medium high heat. Add the onion and cook for about 2 minutes, or until fragrant. Add the spinach and sauté for 3-5 minutes more, or until the liquid has evaporated. Season with the nutmeg, hot sauce and salt and pepper, to taste. Spread the greens in an even layer on top of the polenta. Carefully roll up the polenta from the widest side, as you would a jelly roll. Chill in the refrigerator for at least an hour, or until set. Remove the polenta roll from the refrigerator. Slice into 2 inch thick pieces and serve cut side up. Microwave for about 2 minutes, or until heated through and enjoy. The post Polenta with Spiraled Greens appeared first on Meatless Monday.

Carrot Soup with Parsnip Chips

October 26 2015 Meatless Monday 

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Parsnip chips bring a crunch that contrasts the creamy soup and fresh chives. This recipe comes to us from our friends at myrecipes.com. Serves 6 - 6 teaspoons olive oil, divided - 2 1/­­2 cups yellow onion, chopped - 3 cups parsnip (about 1 pound), coarsely chopped - 3 cups water - 2 1/­­2 cups carrot (about 1 pound), coarsely chopped - 2 14-ounce cans fat-free, less-sodium vegetable broth - 1/­­4 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1/­­2 cup parsnip, sliced 1/­­8 inch thick - 1 tablespoon fresh chives, chopped Heat 1teaspoon oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes, or until tender. Add chopped parsnip, water, carrot and broth and bring to a boil. Reduce heat and simmer 50 minutes, or until vegetables are tender. Remove from heat and let stand 5 minutes. Place half of carrot mixture in a blender or food processor and process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with the remaining carrot mixture. Stir in salt and pepper. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices and cook, turning occasionally, for 5 minutes, or until lightly browned. Drain on paper towels. Sprinkle parsnip chips and chives over the soup and enjoy! The post Carrot Soup with Parsnip Chips appeared first on Meatless Monday.

Thai Potato Ginger Curry

March 13 2017 Meatless Monday 

Coriander, ginger and garlic are stir-fried first, which deepens the taste of this classic Thai red curry. Tomatoes, potatoes, onions and spinach take on the full flavor of the aromatically spiced sauce. This recipe comes to us from DanniBeth of Vegan Miss Adventures in the Kitchen. Serves 4 - 4 tomatoes - 2 tablespoons vegetable oil - 2 onions, cut into thick wedges - 1 inch piece fresh ginger, peeled and finely chopped - 1 garlic clove, chopped - 2 tablespoons ground coriander - 1 pound potatoes, peeled and cut into chunks - 2 1/­­2 cups low sodium vegetable stock - 1 tablespoons red curry paste - 8 ounces spinach leaves Bring a medium pot of water to a boil over high heat. Fill a medium bowl full of cold water. Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes then plunge into the cold water to loosen the skins. Peel off the skins of the tomatoes. Cut each tomato into quarters. Remove and discard the seeds and central core of each tomato. Set tomato pieces aside. Preheat a wok over medium-high heat. When the wok is heated add the vegetable oil. Stir fry the onions, ginger and garlic in the vegetable oil for 2-3 minutes, or until seasonings begin to soften. Add the coriander and potatoes to the wok and stir-fry for 2-3 minutes. Add the stock and curry paste and bring to a boil, stirring occasionally. Reduce the heat and simmer gently for 10-15 minutes, or until the potatoes are tender. Add the spinach and the tomato quarters to the wok. Cook, stirring, for 1 minute, or until the spinach has wilted. Serve atop cooked rice to soak up the curry sauce. The post Thai Potato Ginger Curry appeared first on Meatless Monday.

Red Cabbage with Orange & Apple

January 9 2017 Meatless Monday 

Red cabbage is chopped into ribbons and tossed with red wine vinegar, honey, coriander, soy sauce and chili powder for a sweet-sour-spicy flavor. Green apples soak up this delectable sauce, before this fruit veggie medley is topped with freshly grated ginger. Try this dish on the side in place of coleslaw. This recipe comes to us from Jenné of Sweet Potato Soul. Serves 4 - 1 tablespoon olive oil - 1/­­2 head red cabbage, washed & cut into ribbons - salt, to taste - 1/­­2 onion - 1 clove garlic, minced - 2 tablespoons red wine vinegar - 1 teaspoon honey - 1 bay leaf - 1/­­2 teaspoon ground coriander - 1 teaspoon low sodium tamari or soy sauce - 1 teaspoon red chili powder - 1/­­2 cup fresh squeezed orange juice with pulp - 1 Granny Smith apple, peeled, cored and cubed - 1 teaspoon fresh ginger, grated - fresh black pepper - orange slices*, for garnish Place the olive oil in a large, deep pot over medium heat. Add the onion and garlic and sauté for 4-6 minutes, or until the onion begins to soften. Add the red cabbage ribbons, sprinkle with a little salt, stir and cover. Cook the cabbage for about 2 minutes, or until the cabbage begins to soften. Uncover the pot and coat the cabbage with the vinegar, honey, bay leaf, coriander, tamari or soy sauce and chili powder. Stir thoroughly, turn down heat to medium-low and cover again and cook 4-6 minutes. Uncover and pour in the orange juice, orange pulp and apple cubes. Cook about 10 minutes more, or until the cabbage has reached desired tenderness. Taste for seasoning and adjust to preference. Serve hot or warm, sprinkled with freshly grated ginger and black pepper. Garnish with sliced oranges, if using, and enjoy! The post Red Cabbage with Orange & Apple appeared first on Meatless Monday.

Tomato Parmesan Slow Cooker Soup

November 14 2016 Meatless Monday 

Try this tomato Parmesan soup as a meal or side, easy to prepare in a slow cooker. Tomatoes have nutrients that you can see! The red pigment in these fruits are called carotenoids, more commonly known as Vitamin A. This rich and creamy soup brings you towards your daily dose of Vitamin A and comes to us from Life Currents. Serves 8 - 1 (28 oz) can low sodium crushed tomatoes, undrained - 4 carrots, sliced - 1 large yellow onion, chopped - 1 teaspoon dried oregano - 1 tablespoon dried basil - 4 cups low sodium vegetable broth - 1 bay leaf - 1 teaspoon salt, or to taste -  1/­­2 teaspoon freshly ground black pepper -  1/­­4 cup olive oil -  1/­­4 cup butter -  1/­­2 cup flour -  1/­­2 cup freshly shredded Parmesan cheese - 2 cups milk Add the first nine ingredients (tomatoes through black pepper) to the bowl of a 4-quart slow cooker. Cover and cook on low for 5-7 hours, or until vegetables are softened. About 30 minutes before serving the soup, prepare the roux. To prepare the roux, heat oil and butter over low heat in a sauce pan and add flour. Stir constantly with a whisk for 5-7 minutes, until roux is a smooth light brown paste. Slowly stir 1 cup of hot soup into the roux, until fully mixed in. Add another 3 cups soup to the mixture, and continue to stir until smooth. Add thickened soup back into the slow cooker, and mix in the Parmesan and milk. Cover and cook on low for another 30 minutes. Add seasonings to taste, and enjoy. The post Tomato Parmesan Slow Cooker Soup appeared first on Meatless Monday.

Squash Sunchoke Mac & Cheese

October 7 2016 Meatless Monday 

Butternut squash is roasted and mashed with sunchokes in this root vegetable crowd pleaser. A Dijon mustard roux serves as the base for a luscious sauce in this hearty mac and cheese, finished perfectly with crunchy whole-wheat breadcrumbs. This recipe comes to us from Lisa of Cold Cereal and Toast. Serves 10 - 1/­­2 small butternut squash, seeded - 2 medium sunchokes*, peeled - 12 ounces elbow macaroni - salt, to taste - 1/­­4 teaspoon pepper - 2 tablespoons unsalted butter - 2 tablespoons all purpose flour - 1 teaspoon Dijon mustard - 1 3/­­4 cups nonfat milk - 1/­­4 cup low sodium vegetable stock - 4 ounces Muenster cheese, grated - 4 ounces cheddar cheese, grated - 1/­­2 cup whole-wheat breadcrumbs *Also known as Jerusalem artichokes, sunchokes can be found at farmers markets or in the gourd section of vegetable aisle in some grocery stores.   Preheat an oven to 450 degrees. Prepare a baking sheet with a layer of aluminum foil. Lay the squash, cut side down, on the baking sheet. Add the peeled sunchokes to the sheet, place it in the oven and bake for about 25-30 minutes, or until the squash is tender when pierced with a butter knife. Scoop the squashs flesh into a large mixing bowl and mash it using a fork. Add the roasted sunchokes, mashing to incorporate them with the butternut squash. For the smoothest consistency, add the squash sunchoke mash to a food processor or blender and puree if desired. Place a large pot of salted water over medium-high heat. Cook the pasta according to package directions, or until al dente, drain, return to the pot, remove from heat and set aside to cool. Place a medium saucepan over medium heat. Melt the butter in the saucepan, then whisk in the flour and mustard. Continue whisking over medium heat for about 1 minute, then slowly add in the milk, stirring constantly. Bring the mixture to a simmer, lower heat to medium-low and keep simmering, whisking frequently, for 5-6 minutes, or until the mixture has thickened to the consistency of heavy cream. Season the sauce with the pepper and 1/­­2 teaspoon salt. Add the squash sunchoke mash, Muenster and cheddar, stirring with a wooden spoon until the cheese has melted. Pour the cheese sauce into the cooked macaroni, stirring to ensure all ingredients are evenly incorporated. Preheat your broiler. Pour the macaroni into a medium baking dish and top with the breadcrumbs. Broil for about 10 minutes, or until the bubbly with brown edges. Divide into 10 servings and enjoy! The post Squash Sunchoke Mac & Cheese appeared first on Meatless Monday.

Mushroom Fried Rice

September 26 2016 Meatless Monday 

Turn this classic takeout dish into a satisfying, home-cooked Monday night meal. This fried rice features three (three!) different types of mushrooms and is packed with even more veggies, not grease and salt. This recipe comes to us from Stefanie of Sarcastic Cooking. Serves 4-6 - 1 tablespoon extra virgin olive oil - 4 ounces shitake mushrooms, stems removed and chopped - 6 ounces portabella mushrooms, stemmed and chopped - 4 ounces button mushrooms, chopped - 1/­­3 cup diced yellow onion - 2 carrots, peeled and grated - 2 teaspoons chili garlic sauce - 1 tablespoons low sodium soy sauce - 3-4 cups cooked white/­­brown rice, cooked according to instructions on packaging - 2 large eggs - 4 green onions, chopped - salt and pepper to taste Add olive oil to a large skillet or wok. Allow the oil to heat up for a minute or two over a medium flame. Add all the mushrooms. Stir to evenly coat in oil. Sautee mushrooms for 10 minutes until golden and crispy on the edges. Add the onion and carrot. Sautee an additional three to five minutes until onions become translucent. Remove the vegetables from the pan. Add to a plate and keep off to the side for later. Reduce the heat to low. Add the two eggs to a small mixing bowl and beat. Add in a little pinch of salt and pepper. Pour the eggs into the hot pan and scramble. Cook until firm. Remove egg and add it to the plate with the veggies off to the side. Add chili garlic sauce and soy sauce to the pan, whisk to combine. Mix in the rice. Add in the cooked egg and mushrooms. Stir to make sure the flavors are evenly distributed. Lastly, mix in the green onions, and season with salt and pepper to taste. Serve with additional soy sauce and hot sauce. The post Mushroom Fried Rice appeared first on Meatless Monday.

Barley Fried Rice

February 22 2016 Meatless Monday 

This healthy spin on fried rice features the nutritious whole grain barley in place usual white rice. Edamame adds protein to the dish while eggs, peas and carrots take up their traditional role in this popular dish. This recipe comes to us from Amber of Homemade Nutrition. Serves 4 – 6 - 1 teaspoon unsalted butter - 2 large eggs, cracked and mixed in a small bowl - 1 tablespoon canola oil or light olive oil, separated - 1/­­2 medium red onion, chopped - 2 cloves garlic, chopped - salt and pepper to taste - 1 cup frozen edamame (shelled) - 1 cup frozen peas and carrots - 3 1/­­2 cups cooked barley (or brown rice) - 1/­­4 cup + 1 tablespoon low sodium soy sauce - 1 teaspoon sesame oil - red pepper flakes to taste (optional) - chopped cilantro for garnish (optional) Heat a large cast iron or nonstick skillet over medium low heat. Melt the butter, and cook the eggs until they are scrambled and just barely cooked through. Remove the eggs from the skillet and set aside. Turn the heat up to medium high, add 1 teaspoon of the oil, then add the onion, garlic, salt and pepper. Cook for about 5 minutes or until the onion begins to soften. Add the edamame and peas and carrots and cook for about 2 more minutes. Add the remaining 2 teaspoons of oil, then add the barley. Stir the mixture, then let it sit for about 1 minutes, then stir again and let it sit for another minute (this is to allow the barley to brown). Repeat 2-3 more times. Finally, add the soy sauce, sesame oil, red pepper flakes (if using) and cooked egg and mix to combine everything. Remove from heat. Top with chopped cilantro for garnish. The post Barley Fried Rice appeared first on Meatless Monday.

Asian Tofu Wraps

February 22 2016 Meatless Monday 

Tofu is pressed, seasoned and baked in the oven to complement the crisp Boston bibb lettuce in these hearty tortilla wraps. This tasty fusion lunch presents Asian flavors of garlic, fresh ginger and scallions in a whole grain burrito package. This recipe comes to us from Liz of This and That. Serves 4 - 1 14 ounce package extra firm tofu, pressed - low sodium tamari or soy sauce, to taste - 2 tablespoons olive oil - 2 tablespoons sesame oil - 1 bell pepper, chopped - 1 cup carrots, chopped - 1 5 ounce can water chestnuts, sliced in half - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - white cooking wine, to taste - chili oil, to taste - 6 scallions, sliced - 2 tablespoons cilantro, chopped - 4 large Boston bibb lettuce leaves - 4 whole grain tortillas - sesame seeds, as garnish* *optional Preheat an oven to 350 degrees. After pressing the tofu, cut the block into 8 slices and coat the pieces in tamari or soy sauce to taste. Place the seasoned tofu pieces on a baking sheet, and bake for 15 minutes, flip with a spatula, and bake on the other side for another 15-20 minutes, or until the tofu reaches desired consistency. Place the olive oil and sesame oil in a large skillet over medium heat. Add the bell pepper, carrots and water chestnuts to the skillet. Season with the garlic, ginger and white wine and chili oil to taste. Cook for about 15 minutes, or until the vegetables become soft. Stir in the chopped scallions and cilantro. Put a separate skillet on the stove over medium heat. Place a tortilla in the skillet and cook 1-2 minutes per side, or until the tortilla becomes soft and easily foldable. Repeat with the remaining tortillas. To assemble the Asian Tofu Wraps, divide the veggie mixture in 4 equal parts onto the softened tortillas. Top with a large lettuce leaf on each wrap and the slices of tofu on top of the lettuce. Taste for seasoning and adjust with more chili oil, soy sauce or sesame seeds if desired. Fold like a burrito and enjoy. The post Asian Tofu Wraps appeared first on Meatless Monday.

New Orleans Red Beans and Rice

February 8 2016 Meatless Monday 

Theres nothing better than the simplicity of red beans and rice- a staple dish found throughout Latin America and the Caribbean. This plant-based version stews kidney beans with onion, carrot and cayenne pepper, served atop a bed of brown rice. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 4 - 2 cups dried red kidney beans - 1 carrot, chopped - 1 onion, chopped - 1 bay leaf - 1/­­2 teaspoon ground black pepper - 1/­­2 teaspoon cayenne pepper - 1 cup low-sodium vegetable bouillon - 1 1/­­3 cups brown rice Soak the kidney beans overnight in cold water. Drain the beans and put them in a pot with 4 cups water over medium-high heat. Add the carrot, onion, bay leaf, black pepper, cayenne pepper and bouillon to the pot and bring to a boil. When water boils, cover, reduce heat and simmer for about 1 hour and 45 minutes, or until the beans are very soft. Bring 2-2/­­3 cups water to a boil in a medium saucepan. When the water boils, add the rice, cover, reduce heat to a simmer and cook for about 45-50 minutes, or until the water has been absorbed and the rice is cooked through. When the beans have finished cooking, remove the bay leaf. Lightly mash the beans with a fork, serve over the rice and enjoy! The post New Orleans Red Beans and Rice appeared first on Meatless Monday.

Baked Rosemary Mushroom Polenta

December 21 2015 Meatless Monday 

Traditional polenta is spiced up with a little cayenne pepper and parmesan cheese, then topped with rosemary infused mushrooms. Even the most devout carnivores will be convinced after trying this deceptively simple holiday dish. This recipe comes to us from Trudy of veggie.num.num. Serves 6 To make the baked polenta: - a little oil or nonstick cooking spray, for preparing the baking dish - 1 5 ounce box instant polenta - 5 cups low sodium vegetable stock - 1 tablespoon butter -  1/­­2 – 1 teaspoon cayenne pepper -  1/­­4 cup Parmesan cheese, grated To complete the baked rosemary mushroom polenta: - 1 tablespoon olive oil - 4 cloves garlic, diced - 12 ounces button mushrooms, sliced - 1/­­4 cup fresh rosemary, chopped - sprigs of fresh rosemary, for garnish To make the baked polenta: Prepare a medium sized baking dish with a light layer of oil or nonstick cooking spray. Bring the stock to boil in a large pot over medium-high heat. When the stock boils add the polenta in a steady stream and turn heat down to low. Cook the polenta over a low heat for about 10 minutes, or until it reaches a soft and creamy consistency. Remove the polenta from heat and beat in the butter. Season with salt, cayenne pepper and black pepper to taste. Pour the polenta into the prepared baking dish and set in the fridge for about an hour, or until firm. Preheat a grill to medium-high or an oven to 350 degrees. Remove the polenta from the fridge and top it with the grated Parmesan cheese. If using a grill, place the polenta onto the grill for about 20 minutes until cheese has melted. If using an oven, place in the oven for 20 minutes, or until the cheese has melted.  When the polenta has warmed through, remove it from the oven and cut into squares. To complete the Baked Rosemary Mushroom Polenta: While the polenta is cooking, heat the olive oil in a large heavy based fry pan over medium-high heat. Add the garlic and cook for 1-3 minutes, or until the garlic becomes soft and fragrant. Add the mushrooms and cook for 3-5 minutes, or until the mushrooms are soft and beautifully brown. After 2 minutes, toss in chopped fresh rosemary and season with salt and pepper to taste. Arrange the baked polenta squares on a large platter and top with the rosemary infused mushrooms. Decorate with sprigs of fresh rosemary. Serve immediately while warm and fragrant. The post Baked Rosemary Mushroom Polenta appeared first on Meatless Monday.

 6 Homemade Vegan Sauces and Condiments that are Better than Storebought

November 12 2015 VegKitchen 

 6 Homemade Vegan Sauces and Condiments that are Better than Storebought At VegKitchen, were all for good-quality shortcuts like prepared marina sauce, salsa, Asian condiments, and the like, to ease the way to quick meals. But sometimes its fun to make your own, not to mention more economical and a lot lower in sodium! Heres a selection of useful sauces and condiments you can make right in your own kitchen.

Cabbage with Orange & Apple

October 19 2015 Meatless Monday 

Red cabbage is chopped into ribbons and tossed with red wine vinegar, honey, coriander, soy sauce and chili powder for a sweet-sour-spicy flavor. Green apples soak up this delectable sauce, before this fruit veggie medley is topped with freshly grated ginger. Try this dish on the side in place of coleslaw. This recipe comes to us from Jenné of Sweet Potato Soul. Serves 4 - 1 tablespoon olive oil - 1/­­2 head red cabbage, washed & cut into ribbons - salt, to taste - 1/­­2 onion - 1 clove garlic, minced - 2 tablespoons red wine vinegar - 1 teaspoon honey - 1 bay leaf - 1/­­2 teaspoon ground coriander - 1 teaspoon low sodium tamari or soy sauce - 1 teaspoon red chili powder - 1/­­2 cup fresh squeezed orange juice with pulp - 1 Granny Smith apple, peeled, cored and cubed - 1 teaspoon fresh ginger, grated - fresh black pepper - orange slices*, for garnish Place the olive oil in a large, deep pot over medium heat. Add the onion and garlic and sauté for 4-6 minutes, or until the onion begins to soften. Add the red cabbage ribbons, sprinkle with a little salt, stir and cover. Cook the cabbage for about 2 minutes, or until the cabbage begins to soften. Uncover the pot and coat the cabbage with the vinegar, honey, bay leaf, coriander, tamari or soy sauce and chili powder. Stir thoroughly, turn down heat to medium-low and cover again and cook 4-6 minutes. Uncover and pour in the orange juice, orange pulp and apple cubes. Cook about 10 minutes more, or until the cabbage has reached desired tenderness. Taste for seasoning and adjust to preference. Serve hot or warm, sprinkled with freshly grated ginger and black pepper. Garnish with sliced oranges, if using, and enjoy! The post Cabbage with Orange & Apple appeared first on Meatless Monday.


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