January 3, 2021 / Lyn Jones / 0 Comments
A Simple, Frugal & Tasty Side Dish – a great way to bulk up any meal with an extra vegetable. And it’s filling. Slice it into several rounds, season with basic spices then let the oven soften, sweeten and caramelize the cabbage over the course of 45 minutes to an hour. It’s brightened with lemon juice and spiced with garlic and nutritional yeast to make a vegan friendly side dish for any meal. Serves: 5-6
Ingredients
1 medium head of cabbage
2 tablespoons of extra virgin olive oil
1/2 tablespoon of granulated garlic
1/2 tablespoon of nutritional yeast
Sea salt & cracked black pepper, to taste
Juice from 1 lemon
large rimmed baking sheet
Pre-heat oven to 200 degrees (FF). Cut off the hard end (stem) of cabbage and remove any outer layers that seem loose, torn or are hanging off. (You can save these for cabbage rolls.) Slice the whole head into 1/2 to 1 inch round pieces and lay flat on a foil lined cookie sheet.
Drizzle oil over the rounds and use your hands (or a brush) to spread the oil evenly over each piece. Season both sides of each cabbage round with the seasonings mentioned above then squeeze lemon juice across all pieces.
Roast in the oven for 45 minutes to an hour, depending on how soft and caramelized you want the vegetable and on how thick your cuts were.
Notes
A hearty drizzle of cooking oil and salt and pepper would work perfectly here, if you’re not in love with garlic, nutritional yeast, lemon pepper or cayenne. Or try your own favorite seasonings.
Two or three slices would be enough for two people. For leftovers see below.
Ways to Use Leftover Cooked Cabbage
It is great chopped up and added to scrambled eggs, breakfast potatoes, soup, stir-fry, roasted potatoes and sausage, cottage pie, and baked casseroles. Because it has such a mild, slightly sweet flavour, it fits with a wide variety of foods.
from https://www.therisingspoon.com
November 15, 2020 / Lyn Jones / 0 Comments
INGREDIENTS
Serves 4
500 g fresh raw skinless & boneless salmon fillet, chopped
1 small bunch chopped parsley
2 spring onions (scallions), sliced
zest and juice from 1 lemon
a good grind of pepper and a little sea salt
1 organic egg
50 g (1 3/4 oz / 1/2 cup) almond meal to coat (optional)
olive oil
In food processor, combine all but almond meal. Process well, remove & shape into 8 burgers.
Coat lightly with the almond meal if using & rest in fridge 15 minutes to help them firm up.
Cook in a pan over low-medium heat with a splash of oil – til crisp, golden and cooked through.
Serve with your choice of steamed greens, roasted sweet potato or leafy greens.
NOTES
These burgers keep for 2 – 3 days in the fridge after cooking. They are also delicious thrown into your lunch time salad for an added protein hit.
I often serve them with oven roasted sweet potato or a salad made from shaved fennel, rocket, lemon and cold pressed olive oil.
TO MAKE SALMON BURGERS FROM TINNED SALMON:
185 g (61/2 oz) tin wild salmon drained
1 organic egg
1 spring onion, sliced
1 tablespoon parsley, chopped
Combine salmon, egg, parsley and spring onion, then season with freshly ground black pepper. Look at your mix & test cook to see it holds together when cooked. Add another egg if needed.
Place spoonfuls of the salmon mixture into a pan and cook over a medium heat with a splash of olive oil for 1 – 2 minutes each side until golden