Wednesday, December 23, 2009

All day in the kitchen...

I'm warm and exhausted from cooking all day! Ok, it was also 73 degrees today, which didn't help.  But it sure was nice.....we were able to get a couple of good walks shorts :)

This morning, I made Stuffed Cabbage.  I tried to find recipes online.....they're all so different.  I based mine on one I found here, but sort of made my own version of it. Then I ran out of Chocolate-Covered-Katie's Chocolate Chip Cookie Dough balls I'd made, so I had to make more.  This time: Banana Bread Balls! Yup, I made up my own flavor :)  And finally, for dinner, I made the Red and White Cauliflower Bake from the VeganYumYum cookbook.

Let's start off with the Stuffed Cabbage, shall we? I had a nice cabbage I got from my local farmer's market this past weekend, so I had to come up with something! (I'll have to find a use for the rest of it......maybe cabbage salad??)

Stuffed Cabbage, based on a recipe I found online (the author apparently had already adapted it from a Vegetarian Times recipe):

1 head of cabbage, cored and soaked in boiling water for somewhere between 5 and 15 minutes)
2 cups cooked brown rice
2 stalks celery, chopped
1 cup chopped button mushrooms
3/4 cup chopped onion
4 tsp minced garlic
a handful of raisins
1 28-oz can of crushed tomatoes (made a little too much sauce)
2 TB agave nectar
3 TB lemon juice

To make the tomato sauce: Saute 1/2 the onion and 1/2 the garlic in about 1/4 cup water.  When soft, add the tomatoes and cook for 2-3 minutes on medium heat.  Add 2 TB lemon juice and 1 TB agave nectar (this gives it a nice sweet and sour taste).  Cover and simmer for about 5 minutes.

To make the filling: Saute the rest of the onion, the celery, and the garlic in about 1/4 cup water until soft.  Then add the chopped mushrooms and cook for another 2 minutes.  Add the rice and the raisins.  Stir well. (you may need to keep adding just a little water to keep it from sticking) Stir in 1 TB lemon juice and 1 TB agave nectar. Mix well and let cook for another 2 minutes.

Heat the oven to 350.  Spray a baking dish with oil.  Spread half of the tomato sauce on the bottom of the pan. Take about 8 leaves off of the cabbage, one by one, spreading a big spoonful of filling onto each leaf.  Roll it up and tuck the ends under.  Put it seam side down on top of the sauce.  Mine made about 8.  You'll have to judge for yourself how much filling to use.  When all the stuffed cabbages are in the pan, pour the rest of the tomato sauce over them evenly.  Cover with tinfoil and bake for 30 minutes.

Here's a picture of my Banana Bread Balls! I basically used the Choc. Chip Cookie Dough Ball recipe, but added in a little banana. I used about a half of a banana...maybe next time I'll use a little less.

And last but certainly not least, the Red and White Cauliflower Bake from VeganYumYum.   This was an excellent dish! It uses a ton of cauliflower, which is good, because I picked up a locally grown one the other day and it was HUGE!

I left out the vegan margarine/olive oil in the recipe.  I also forgot to blend up the stewed tomatoes first...but that's ok. I crushed it up the best I could in the pot.  Actually, I probably could've used more tomato...I love my tomatoes!!!  I used arrowroot powder in place of the cornstarch...I used almond milk instead of soy milk...and I used whole wheat flour for the all-purpose.  I definitely recommend this great recipe!!

Wow, ok, I'm tired.  Ooooooh my package from Barry Farm just showed up! Exciting! Unfortunately, my VeganStore package is stuck in Louisville by UPS.....wonder when it will get's got my vegan cheeses in it....

Eat smart and Happy Holidays,

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