This savory quinoa vegetable casserole is based on my Mexican Rice recipe. Using quinoa instead of rice boosts the protein content. The quinoa gives it a totally different texture though, crunchy and nutty. The nutty flavor really compliments the cumin. I like this so much I don’t know if I’ll ever bother to make the…
cabbage
Raw Vegan Miso Vegetable Soup with Zucchini and Pumpkin Noodles
As winter time approaches here in New Zealand I’ve been thinking about a strategy to stay on a raw diet throughout the cold weather of winter. I know from past experience that while it’s easy and quite natural for me to eat raw during warm weather, when it starts getting cold it’s harder for me…
Red Cabbage Braised with Olive Oil and Garlic
Red cabbage is a superfood, and this has to be one of the simplest, yet tastiest ways to eat lots of it. I love cabbage, maybe it’s the Irish in me, but I can make a meal of this. Properly cooked cabbage has a slightly sweet taste which is complemented by the garlic. If you…
Rainbow Cole Slaw
I love cabbage, and this really hit the spot. So much so that I ate nearly the entire bowl myself. Using heirloom red cabbage and yellow carrots and fresh herbs from our garden the colors were intense. This photo doesn’t really do it justice. The taste was just divine, and the raw energy packed into…
Quick Fried Cabbage with Olive Oil & Garlic
Cabbage is one of the most under-rated and beautiful tasting vegetables if cooked correctly. It’s also full of vitamins C & A. If your childhood memories of cabbage are of a over-boiled mush, do yourself a favor and try this recipe. It might change your view on cabbage.