Tag Archives: Cabbage

Lentil Veggie Curry Soup

Posted on by
Lentil Veggie Curry Soup by the Jazzy Vegetarian Laura Theodore

Recipe excerpt from:
Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious, 10th Anniversary Edition 
by Laura Theodore
Jazzy Vegetarian

Makes 4 servings

When you need curry in a hurry, this snazzy soup will truly satisfy. Creamy red lentils combined with butternut squash, carrots, baby potatoes, fire roasted tomatoes, cabbage, and curry powder makes a flavorful potage. Serve this delicious dish for an easy and nutritious weeknight meal.

  • 3 cups thinly sliced green cabbage
  • 2½ cups cubed baby red potatoes and/or baby white potatoes (leave peels on)
  • 2⅓ cups sliced carrots (peeling is optional)
  • 2 cups peeled, seeded, and cubed butternut squash or sweet potatoes
  • 1⅓ cups chopped celery, with leaves
  • 1 cup red lentils, sorted and rinsed (see note)
  • 1 can (28 ounces) fire roasted diced tomatoes, with juice
  • 2 teaspoons curry powder
  • ½ teaspoon garlic powder
  • 1 large vegan bouillon cube, crumbled
  • 9 cups water

Put all of the ingredients in a soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer for 50 minutes to 1 hour, stirring occasionally, until the vegetables are tender and the lentils are soft. Serve hot.

NOTE: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.

Cabbage & Sticky Rice Cake Stir Fry “Chao Nian Gao” with Chinese Chili Oil

Posted on by
Chao Nian Gao by Nancy Chen

Recipe excerpt from:
101 Amazing Uses for Cinnamon
by Nancy Chen

Ingredients

  • 2-3 tbsp avocado oil (for cooking)
  • 3 cloves garlic, sliced
  • 3 slices ginger
  • 3 scallions, chopped
  • 4 cups cabbage or Napa cabbage, chopped
  • 16 oz sticky rice cakes (I like the refrigerated vacuum-packed ones that you don’t have to pre-soak)
  • 4 eggs

For Sauce:

  • 2 tbsp coconut aminos or gluten-free soy sauce (you can add more to taste)
  • 1 tbsp gluten-free oyster sauce
  • 1 tsp black rice vinegar
  • 2-3 tbsp Chinese Chili Oil (you can add more or less to taste)

Directions:

  1. Mix ingredients for sauce in a small bowl.
  2. Heat large pan on high heat and add the avocado oil. Next, add the garlic, ginger, and scallions and cook until the garlic is browned.
  3. Add the rice cakes and half the sauce. Stir fry the rice cakes together for about 3 minutes.
  4. Add the cabbage and cook until the cabbage is wilted. (Note: if you have a smaller pan, you can cook the cabbage separately and then add it all together at the end.)
  5. In another bowl, beat together the 4 eggs and pour on top of the cabbage.
  6. Add the rest of the sauce and cook until the eggs are cooked through.
  7. Enjoy!