Cabbage Un-Roll

This is another so easy recipe that it scares me to death. I have such wonderful memories of my father's mother making stuffed cabbage when we would visit her in Michigan. Man she could make that dish like no one else I knew. I would crave as soon as our feet hit the floor of her house. I have made this dish a few times as a vegetarian, but rolling them leaves is a bear. With that said, in walk this recipe. So easy a monkey could make it. So read on and make this with comfort food in mind.

1 head of cabbage, chopped
6 carrots, chopped, (optional, we used them)
1 jar-24 ounces tomato sauce
1 bullion cube, (we used our own broth)
1 package vegan ground beef, (use your favorite)
1 t salt, maybe more
1/2 t pepper, maybe more
8 cups of cooked rice
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Put cabbage, carrots, sauce(plus one can of water), and bullion/broth in a large pot. Bring to a boil, then reduce heat and simmer for about 20 minutes., or until the vegetables are soft. Stir in your veggie ground beef, add spices and serve over rice.

Could this dish have been any simpler. Was I lying when I said a monkey cold make this dish...no disrespect to those primates. But see the ease of this lovely comfort food. serve this on a cold night with a slab of cornbread.

This was another great dish from VegWeb.

Macaroni & Cabbage

Another McDougall recipe here. I hope to stay on this roll. Thus far, he has proven to be a pretty good cook. And his book on everything else is not too bad either. Thee only thing I would change is to add some basic spices, like salt and pepper, but other than that, this is such a simple, hearty meal and I can see myself making this during the winter more often.

12 ounces whole-wheat macaroni (we used elbows)
5 quarts boiling water
1 medium onion, chopped
1 cup water
1 small head cabbage, coarsely chopped
One 28 ounce can whole tomatoes (we used diced)
One 8 ounce can tomato sauce
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Preheat oven to 350 degrees.

Drop the macaroni into the boiling water and cook until just tender, 8-10 minutes. Saute the chopped onion in the 1 cup of water until transparent, about 5 minutes. Add the chopped cabbage and saute until the cabbage is limp.

Lightly oil a casserole dish. Spread a layer of cooked macaroni on the bottom, followed by a layer of cabbage and onion. Repeat until all is used. Slightly chop the tomatoes while still in the can, then pour over the macaroni-cabbage mixture. Pour the tomato sauce over everything. Cover and bake for 45 minutes, or until the sauce appears to have thickened slightly.

I added just a bit of salt and freshly ground pepper, and it was just enough. I will add this to the entire recipe from the beginning the next time I make this dish. I winner in my book.

Black Beans

This I got from a girlfriend of mine who loves to cook as much as we do, in our home. But her black beans take on a different twist. They are a hair sweeter then my Martha's Black Beans. These are not my husbands favorites, but if they are on the table, they go on his plate.

2 lbs. (5&1/2 cups) dry black beans (debris picked out)
3-3&1/2 quarts water, as needed
1/4 cup olive oil
2 medium onions, chopped
2 green peppers, chopped
4 cloves garlic, minced
1/2 cup red wine vinegar
1/4 cup honey (or other sweetner)
1 t cumin
Up to 1 T salt
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Cook beans and drain, leaving a small portion of liquid as desired; add remaining vegetables and ingredients; continue cooking for 20 minutes.

This is simple stupid. No extra work needed, nearly a one pot meal. Serve over rive and you are good to go.

Moroccan Stew

This recipe we found...well not found but were introduced to under odd circumstances. My daughter(who is a vegetarian) had a sleep over with her best friend. They were already aware of her vegetarianism, but most people panic and have no clue what to do. Luckily this mother is a cooking mom, so she put on her Google cap and found this recipe. We fell in love with it and Viola...it is a dish we make on a regular bases.

Do not omit any of the spices, or trust me...you will regret it, the dish depends on all the spices listed. If you do not have them, then wait and buy what is necessary. It will be worth it.

2T olive oil
1 cup chopped onion
3 cloves garlic, minced
2t paprika
1t salt
1/2t pepper
1/2t coriander
1/2t cumin
1/2t turmeric
1/2t ground ginger
1/4t cayenne (This is plenty)
1 cup of water
28 oz. canned tomatoes, drained
2T lemon juice
3 cups 1-inch cubes peeled hard squash (We prefer calabaza, but acorn, or butternut can be used in its place)
2 cups cubed, peeled carrots
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Chop vegetables and set aside. Heat oil in large saucepan over medium heat. Add onion; saute until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in all spices (We put all spices in a small bowl for convenience) Add 1 cup of water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20-25 minutes.

This dish can be served with a grain such as quinoa, or cous cous. I have even used rice in a pinch. My daughter prefers to use it with nothing, more like a soup. But it is delicious all the same and any way you want to eat it. Enjoy!