by Melina List | May 18, 2025 | Recipes
From The Complete Book of Vegetarian Cooking, edited by Veronica Sperling & Christine McFadden Serves 6 Ingredients 1 small Red Cabbage 1 head Fennel 1 orange Bell Pepper, cut into 1 1/2 inch dice 1 Eggplant 2 Zucchini, sliced thickly diagonally Olive Oil for...
by Weronika Zawora | Sep 22, 2024 | Recipes
Recipe sourced from catenafarm.ca Yields 4 portions Ingredients 2 cans full fat coconut milk 3 cups cooked chickpeas 1 Tokyo Bekana cabbage (or regular cabbage), end and core removes, leaves removed (save for a nice salad) and the ‘stalks’ chopped up (use about 3/4 of...
by Weronika Zawora | Jul 14, 2024 | Recipes
Recipe found on epicurious.com Makes 4 servings Ingredients 2 medium purple or green cabbages (4–5 lb. total; second cabbage optional) 2 tsp. (or more) kosher salt, divided 1 3/4 tsp. freshly ground black pepper, divided 2 (14.5-oz.) cans chickpeas, drained, rinsed 1...
by Weronika Zawora | Jul 1, 2024 | Recipes
Recipe found on makeitdairyfree.com Makes 6 servings Ingredients 2 Tablespoon olive oil 1 sweet onion, thinly sliced 6 cloves garlic, minced 1 inch fresh ginger, grated 3 cups cooked brown lentils, rinsed and drained (about 1.5 – 2 cups dried, then cooked) 3...
by Weronika Zawora | Jun 24, 2024 | Recipes
Recipe sourced from feastingathome.com Makes 4 servings Ingredients 4 extra large collard green leaves (or use chard – see notes) 1 1/2 cups hummus 1 cup crispy turmeric tofu cubes or baked tofu 1–2 avocados 1/2–1 cup grated carrots (feel free to substitute with...
