Saute carrots, celery, cabbage, and garlic in some olive oil. Then bring to a boil 6 cups of veggie or faux chicken stock (or a combo). Season with parsley and herbs. Cook until vegetables are soft. Serve over gluten free nooodles and some Siracha.
When worlds collide, sometimes you get a meal like this: Ethiopian-inspired vegetable stew and Viva Vegan’s papusas. Who cares if they go together, they taste good.
1/2 cabbage, chopped into wedges
6 small potatoes, chopped
3 carrots, chopped
1/2 pound green beans, cut into bite-sized pieces
3 TBL ginger, sliced
1 onion, chopped
2 garlic cloves
1 tsp cumin
1 tsp coriander
1 tsp hot paprika
1 tsp turmeric
1 tsp nutmeg
3 cardamom pods (remember to remove these before eating)
2 cups veggie bullion
salt to taste
Blend together, onions, jalapenos, garlic, and ginger. Heat oil in a large pot and cook onion mixture 2-3 minutes. Add spices and cook until garlic is fragrant. Add vegetables and bullion and bring to a boil. Cover, reduce heat to medium, and cook about 20 minutes, or until potatoes are tender. Uncover and simmer 15 minutes or until liquid has reduced. Remove cardamom pods!
These papusas are great, buy Terri’s book. We were lazy and just made a filling from Trader Joe’s refried black beans and Daiya, but next time we’ll go all out.
You can’t see all the goodies inside, so let me explain the mechanics of this sandwich. Slice open your pitas and add a generous dose of German or dijon mustard. Then fill with some pickled cabbage (or sauerkraut if you planned ahead) and homemade vegan thousand island dressing (ketchup, chohula hot sauce, vegan mayo, dill pickle, soy sauce, minced onions, lemon juice, black pepper). Add a layer of sauteed onions and mushrooms (do not add salt), and finally a layer of soy marinated tempeh (sauteed with some balsamic vinegar until it’s a good chewy texture). Bake sandwiches in a 400 degree oven about 10 minutes.
For the cabbage and spinach: Heat Earth Balance in a dutch oven and add 1/2 tsp mustard seeds, allow the seeds to pop. Then add 1 diced onion with 2 garlic cloves and saute 1-2 minutes. Add ginger, cumin, and turmeric. Add 2 cups cabbage and 2 cups spinach. Cover and cook on medium-low for 1 hour until soft. Do not add water.
For the lentils: Saute 1 diced onion with 3-4 garlic cloves and 1 inch of chopped fresh ginger. Add 1 TBL paprika, 1 TBL cayenne, and 1/2 tsp turmeric. Add 2 cups red lentils, 6 cups water, and 1 faux chicken bullion. Bring to a boil, the cook covered on medium until lentils are soft. Uncover slightly and allow lentils to thicken about 30 minutes. Add salt to taste.
Serve with potato-cado salad.
This picture sucks, which is the main reason I didn’t give this dish its own post. Sorry about that.
Chop 4 yukon gold potatoes and boil 10-15 minutes until tender. Drain and rinse in cold water.
While the potatoes cook, chop 4 TBL fresh cilantro, 1/2 cup white onion, and 1 ripe avocado. Pour 2 TBL lemon juice and 2 TBL white vinegar into a small bowl and season generously with salt and pepper. Add onion and cilantro and mix well.
When the potatoes are done, mix them together with the avocado and salad dressing. Refrigerate at least 4 hours.