Stuffed Cabbage

Stuffed Cabbage

This was so good, and was an incredible hit with my Elflings. I didn’t expect them to like it so much, which made for a wonderful and awesome surprise.

Stuffed Cabbage
1 whole cabbage*
2 tomatoes*
1-2 cloves garlic*
olive* oil
cooked brown rice* or quinoa*
mixed vegetables*
salt and pepper* to taste
Vegan Besciamella*
spinach* leaves
minced parsley*
* = Organic

 Prepare your rice or quinoa ahead, and let them cool. Preheat oven to 375°F/190°C/Gas Mark 5. Slice your tomatoes thinly, and mince your garlic. Set aside. Clean and pat dry your cabbage leaves, then fill them with rice or quinoa and your choice of chopped/sliced mixed veg. I had some brown rice and veg (carrots, broccoli, minced cabbage, onions, green onions, green peppers, and garlic) stir-fry left-overs that I used. In a dish with a lid, pour a glug of oil into the bottom, and layer with tomato slices, a bit of minced garlic, and a few dashes of salt and pepper. Begin placing your stuffed cabbage bundles into the dish. You can pack them decently snug. Sprinkle with a little more oil (or not, it’s up to you), and layer with your remaining tomato slices and garlic bits. A few more dashes of pepper and salt, cover, and bake in the oven for 45 minutes. When it’s almost done, prepare your Vegan Besciamella. Remove the lid and ladle the besciamella over the cabbage bundles. Return to the oven for another 10-15 minutes to brown. Serve over a bed of spinach, drizzled besciamella, and a sprinkling of parsley. Enjoy!

Stuffed Cabbage

Baking away in the oven. 

Stuffed Cabbage

My middle Elfling quickly snapped this shot of her plate. 

Cauliflower & Spinach Soup

Cauliflower and Spinach Soup

I’ve been on a soup-kick lately, and this is the most recent concoction – Cauliflower & Spinach Soup. It warms my little, black heart when my Elflings ask me to make more yummy soup. ♥

Cauliflower & Spinach Soup
1 small onion*
1 head of cauliflower*
1 big bunch of spinach*
2-3 cloves of garlic*
salt and pepper*
splash of oil* for sauteing
water
* = Organic

∴ Chop the onion, and saute in a pan until the bits begin to turn translucent. Cut the cauliflower into smaller pieces, and add to the onions. Tear handfuls of the spinach and add the chunks to the pot, as well. Toss to incorporate. Add your minced garlic, salt and pepper, and stir together. Cover with water and allow to simmer until cauliflower is tender, approximately 45 minutes. Enjoy! ♥

Earth Day Veggie Burgers

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Veggie Burger Wrap
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It was such an awesome day yesterday, and our Veggie Burgers were super-yummy, too.

Veggie Patties
1 C kidney* beans
1 C black-eyed* beans
1 onion*
1 bay leaf*
oil* for frying
1 pint mushrooms*
2-3 cloves garlic*
splashes of water
1 piece of toasted bread*
1-2 chopped green onions*
salt and pepper* to taste
* = Organic

 Rinse beans under water to remove dust, and pick through to check for rocks. Pour them into a pot. Cut onion in half and add to beans. Throw in a bay leaf. Cover the works with water, and let it simmer over medium-high heat until the beans are soft, about 3-4 hours. Once they’re soft, drain the beans, remove the bay leaf, and add them to deep-bottomed bowl and set aside to cool. Clean your mushrooms and chop them up. Also chop up the remaining half an onion. In the same pot you boiled your beans, add a glug of oil and place pot over medium heat. Once the oil is hot, add your onions and saute until they begin to turn translucent. Add mushrooms and continue to saute. Add a splash to water to keep things from sticking to your pot. Mince garlic and add to mushroom and onion mixture. Season to taste. Add another splash of water and allow it to boil briefly. Take off the heat and set aside. Chop the piece of toast really fine, or put it into a food processor to get fine crumbs. Mash your beans and add the mushroom mixture, bread crumbs and green onions. Mix it all up and shape into patties. Fry in oil or barbecue patties on a flat, oiled surface. (We made ours both ways, and I prefer pan-frying. The barbecue dried them out a bit.) Serve with your favourite condiments and enjoy.

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Beans in Squishie Cups
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Pretty little kidney beans and black-eyed beans.

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Bean Bath
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After I got the beans in water with some salt, onion and a bay leaf, I just let them simmer. I’d periodically check them, add more water as needed, but they really took care of themselves. Beans are so lovely.

2011-Current © copyright veggiewitch, all rights reserved

Veggie Patty Mash
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My Elflings kept coming to taste the bean mash… they’re wonderful guinea pigs testers.

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Veggie Patties, Wraps, Guac, Tomatoes, Veggiennaise, Mustard & Greens
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I made tortillas and guacamole to go with the burgers. Yummy!

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Veggie Burger Insides
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This is how my youngest Elfling constructed her Veggie Burger Wrap. ♥

Buckwheat Stir-fry

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Mixed Veg & Buckwheat Stir-fry
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I haven’t done a stir-fry in a while, so tonight I figured it was time to make one. Just to be a little different, I made savoury buckwheat groats instead of rice, noodles or quinoa. I think I’ve found a new fave! Normally, I prefer my buckwheat as porridge with maple syrup, but I’ll definitely be using it more with supper dishes. ♥

Savoury Buckwheat Groats
1 C buckwheat* groats
1 chopped onion*
½ tsp turmeric*
1-2 cloves minced garlic*
salt and pepper* to taste
1½ C water
* = Organic

 Heat oil over medium heat. Add onions and groats. Saute until onions begin to turn translucent. Add turmeric, garlic, salt and pepper, and toss to coat all. Add water and bring to a boil, stirring occasionally to avoid sticking/burning. Cover and reduce heat to simmer for 30 minutes. Fluff with a fork and enjoy. Serve with your favourite blend of veg for stir-fry, or in place of rice.

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Sauteing Buckwheat, Onions & Spices
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A quick saute with oil and chopped onions. Smells so good!

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Boiling Buckwheat
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Act 4. Scene 1 – Macbeth – William Shakespeare

Three Witches
Double, double toil and trouble;
Fire burn and cauldron bubble.