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
September 20, 2020 / Lyn Jones / 0 Comments
A delicious, flaky Spinach & Artichoke dish, inspired by Panera Bread’s souffle
Servings: 4 individual souffles
For the dough:
- 3/4 c. Amaranth flour (I suspect sorghum would work too)
- 1 c. White rice flour
- 1/2 c. Tapioca starch Potato, Corn, or Arrowroot starches would probably work here
- 1/2 tsp Salt
- 1 c. Warm water not boiling
- 2 1/2 tsp Active yeast
- 3 Tbsp Grapeseed oil or some other neutral oil
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Ground flaxseed
- 1 tsp Agave nectar or maple syrup
- 2/3 c. coconut oil at room temperature
For the filling:
- 1 can Artichoke hearts in water
- 1/2 c. Red bell pepper chopped
- 1/2 an Onion diced
- 2 cloves Garlic minced
- Four cups spinach washed
- 1 block Extra firm tofu or white beans
- 1 tsp Lemon juice
- Splash of Tabasco to taste
- 1/4 c. White rice flour or other GF flour
- 1 Tbsp Nutritional yeast
- 1/2 tsp Apple cider vinegar
- 1 1/2 tsp Salt
- Pinch of onion powder optional
- Olive oil for brushing the top of the dough
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In a medium bowl combine flours, tapioca starch, and salt. In a small bowl, add warm water and gradually stir in yeast until well combined. Let sit until mixture is white and creamy looking. In another small bowl, combine grapeseed oil, apple cider vinegar, flaxseed, and agave nectar. Stir until well mixed.
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Add wet ingredients (including yeast/water mixture) to dry ingredients and stir or knead until a cohesive ball of dough forms. Cover with a dishtowel and set aside in a warm place for 30-60 minutes to rise.
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Once dough has risen a bit, roll it out into a long oval or rectangle and spread the coconut oil over the middle third (as shown in the photos above). Wrap the outer thirds over the middle and roll and knead the entire thing until the coconut oil is softened and evenly spread throughout the dough, with no solid chunks remaining. Place dough in refrigerator for about 30 minutes, until chilled.
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Once it has chilled, remove dough from fridge and divide into four equal pieces. Roll one piece into a 1/4-1/2 inch thick circle and gently transfer into a soufflé dish or ramekin, using your fingers to repair any cracks that may form when you transfer it. Repeat with remaining dough and place the soufflé dishes in the fridge.
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To make the filling: Preheat oven to 350 degrees. In a medium skillet over medium heat, add onion, artichoke hearts, garlic, and bell pepper and heat until onion has softened, about 5 minutes. Add spinach and stir until the spinach has wilted. Remove from heat and place in a blender or food processor, blending until the vegetables are chopped fine but not puréed. Transfer to a medium sized bowl and set aside.
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In the same blender, add tofu, lemon juice, tabasco, white rice flour, nutritional yeast, apple cider vinegar, salt, and onion powder. Blend until very smooth. Transfer to the bowl with the vegetables and stir to combine.
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Remove soufflé dishes from the fridge and fill about 3/4 of the way full with filling. Fold excess dough over the top and shape as desired. Brush the top of the dough with olive oil and bake for 30-40 minutes, until dough is golden brown. Carefully remove from oven (soufflé dishes will be hot!) and let cool for a couple of minutes before serving.
https://cleangreensimple.com/recipe/spinach-artichoke-souffle/#wprm-recipe-container-2768