What vegans eat; Cabbage 3 ways

Cabbage – it doesn’t really get more boring than cabbage does it?

Still, sometimes, I’m just really in the mood for cabbage.

I’d like to think it’s the C vitamins. Supposedly, it’s an excellent source of C vitamin. And C vitamin is great for your iron uptake – and as you may know, I am v. v. concerned with my iron uptake.

…even if I’m not quite as concerned as one of my coworkers, who spoke to me about her iron deficiency at some length the other day. She argued that she could never be vegan because her iron uptake was just terrible. Despite being omnivore.

She also made it quite clear this was due to a medical condition; it had nothing to do with her diet per se. She was already taking iron supplements.

 

I see. So the omnivore diet is doing absolutely nothing for you in terms of iron uptake. Best stick to it then.

Anyway.

Here’s another contribution to project vegan cooking; dead easy using a head of cabbage.

ONE. CABBAGE + BEETS

green-lentils-beets-garlic
cabbage // lentils // salt // pepper // pickled beets // garlic granules // rosemary // olive oil

This is a rendition of an amazing vegan salad I had this summer. I’ve been thinking of it ever since, and it’s probably the main reason I was in the mood for cabbage.

This is, however, a much simpler version of the salad. The original also included kale, and the beets were roasted.

Roasted beets are amazing, but I can’t be bothered with that. It takes just about forever. Pickled it is! Besides, it’s still beets, still pretty amazing, and figured they’s be a nice contrast to the other ingredients.

Another cheat is I’ve got lentils in my freezer; I like to cook a big batch while I’m at in and put in the freezer to make my life a little easier. So they’re all cooked and ready to use. All that’s left to do is:

Cook the wheat berry according to instructions on the package. It doesn’t necessarily have to be wheat berry tho; pearl barley would work equally well, if not better.

Start chopping your cabbage, I’m chopping it into squares.

Heat up olive oil + garlic in a pan, get your cabbage in. For this dish, the cabbage should just soften up some, get a nice sheen going. It doesn’t need color. Sprinkle on some rosemary + salt and lemon pepper. There was probably no rosemary in the original, I just like having rosemary with my cabbage. Tip: get whatever spice/herb you like!

When the wheat berry is nearly done, get your lentils in just to heat them up some.

Now all you have to do is assemble on a plate, get some beets out of the jar, maybe a few nuts or seeds, I’ve got a few hazel nuts, and ! very important ! pour some agave on top.

Easy peasy!

beets-green-lentils-cabbage

TWO. CABBAGE + CAULIFLOWER CURRY

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pasta // pepper // meat sub // salt // curry // cabbage // cauliflower

A few years back this was my go-to meal, I’d make it on a weekly basis. Back then, I was inclined to subscribe to the whole carbs are bad for you idea; there was no pasta in this dish originally. I’ve long since concluded that is madness; pasta works really well with this dish, but it’d work equally nice with a slice of bread. Naan would be an obvious choice.

Make your pasta according to instructions on package. 

Cut your cabbage, you could well use chopsticks when serving this dish, if so, you may want to cut it into strips.

Heat up some coconut oil + curry in a pan, start frying the cabbage.

This is where you get your kettle, boil some water for your meat sub, if you’re using a dried soy product like me. You could use any meat sub tho. Or chickpeas. Soak meat sub for a few minutes.

Add cauliflower, salt, pepper and meat sub to the pan. It’s done when it has whatever color your prefer. If you like, you could add some shredded coconut as a final step.

Plate it all; and if you’re me you add a tomato because Mm. Tomato.

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THREE. MUSTARD ROASTED CABBAGE

This is intuitive eating taken to its extreme. This is a meal I developed as I started cooking, sort of explained in this entry. In addition to the main ingredient, cabbage, I used the following:

final1475942608675.jpg
pasta // mustard // nutritional yeast // chili flakes // garlic granules // agave // peas // avocado // asparagus

Preheat your oven to 250 degrees. Or whatever your standard setting for roasting veggies is.

Cut up your cabbage, place in bowl and cover with mustard, oil, rosemary, agave, garlic granules, salt, pepper. Place on baking tray and give it approximately 15 minutes in the oven.

Cook pasta according to instructions on package. When there’s about 2 minutes remaining, add pieces of asparagus and peas.

Plate cabbage, pasta, peas, asparagus, half an avocado, sprinkle chili flakes and nutritional yeast on top. And if you’re like me you’ll also need some herbal salt.

final1475869209444

Requires no skill and hardly any time at all.

xo,

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