Cabbage, Recipes, Salads and Sides

Red Cabbage and Peas with Cumin and Mustard Seeds

Ingredients

  • 1/2 large head red cabbage (about 6 cups shredded)
  • 1 tablespoon vegetable broth
  • 1 teaspoon cumin seed
  • 1/2 teaspoon mustard seed
  • 1/8 – 1/4 teaspoon asafetida (optional–or use 1 tsp. minced garlic)
  • 1 1/2 cups frozen green peas
  • 1/8 teaspoon red pepper (or to taste)
  • 1/2 teaspoon salt substitute
  • 1 tablespoon water
  • quick squeeze of lemon juice

Instructions

  1. Core the cabbage and slice it very thin. Heat a deep skillet or wok. Once it’s hot, add 1 tablespoon vegetable broth or water and sprinkle the cumin and mustard seeds across its surface. Toast them for about 1 minute and add the asafetida. Add the peas and stir well, scraping the spices up from the bottom. Add the cabbage and sprinkle it with the red pepper and salt substitute and stir well. Add 1 tablespoon of water and quickly cover. Reduce heat to low and cook for 8-10 minutes, stirring every couple of minutes. It’s done when the cabbage is to the tenderness you like. Squeeze a little lemon juice over the top, stir, and serve.

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Acorn Squash, Batch Cooking, Brussels Sprouts, Butternut Squash, Cabbage, Carrots, Cauliflower, Eggplant, Hey, I Can Make That!, Main Dishes, Mushrooms, Onions, potato, Sweet Potato

No Oil – Roasted Vegetables Recipe

Roasted Vegetables
Easy to make!

Best to make 2 batches because you might eat one all by yourself. I love this method of cooking! If you have a root vegetable that you don’t know what to do with, like a turnip, beet, yam, radish, etc., this is the simple way to make it taste delicious!

You could roast other vegetables as well. I love this method of cooking because you don’t have to stand over a stove and you can fill all the racks of your oven, with trays of deliciousness!

INGREDIENTS:

12 ounces Brussels sprouts
2 large stalks broccoli, cut into florets
1/2 head cauliflower, cut into florets
8 ounces baby carrots, cut in half
1 bunch asparagus, hard ends removed and cut into 2″ pieces
6 cloves garlic, minced

1/4 cup (my favorite) salt substitute

 2 tablespoons Italian Seasoning

 2 tablespoons balsamic vinegar

INSTRUCTIONS:

Preheat oven to 375 degrees F.
To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4″ deep in base of stem.

Toss all ingredients, (except dry seasonings) in a large bowl. Pour into a large baking pan that has been lined with a silicone baking mat  or unbleached parchment paper and spread evenly. Sprinkle with dry seasonings.

Cover and bake for 30 minutes.

Remove the cover, stir, and bake for an additional 30 minutes or until vegetables are tender, stirring occasionally.

Note: Can use frozen vegetables instead of fresh. In the picture, I just used the vegetable I had, the vegetables in the recipe are just a suggestion. Also, you can vary the seasonings to your taste. 

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, donate here

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Asian, Bread / Wraps, Cabbage, Carrots, Cool Food Items, Desserts, Ginger, Hey, I Can Make That!, Snacks, Sweet, Vegan Twists on Old Favorites

I Love Frushi!

frushi-roll

We had a Frushi night at my Meetup.

I did a demonstration with all of the ingredients and our members tried their hand at rolling them. It was a lot of fun, and really delicious.

You just need to cut up your favorite fresh fruit. We used mango, kiwi, strawberries, apple cut up into match sticks, blueberries, pineapple and banana.

You dip the rice wrap briefly in a bowl of water.

Place moistened rice wrap on a flat, water resistant surface.

Then, place your ingredients on top (second quarter) of the rice wrap.

Roll it up like a burrito and you have Frushi! You can even slice it up like sushi.

We even made a chocolate dipping sauce. The Frushi was good without the dipping sauce, but everyone agreed that there is always room for chocolate. The chocolate sauce recipe will be posted in the Recipe page.

We used these rice wraps: Rice Wraps

Please remember to follow me by clicking on the FOLLOW link.

Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

If you would like to help support my blog, consider shopping on mAmazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here. 

Be Strong, Be Well and Be Green!