cabbage

Vegetable Rissoto

Recipe from Whole Food American Favorites

3/4 cup short grain brown rice

1 small onion, chopped

3 cloves garlic, minced

1 cup chopped white button mushrooms

3 cups brussels sprouts, cut in half

2 carrots, sliced

1/3 head green cabbage, sliced

1 cup vegetable broth or water

1/4 cup Sesame Parmesan (see below)

1/3 cup nutritional yeast

1/2 t black pepper

2 cups frozen green peas

2 – 3 T lemon juice

Sea salt

 

Boil 2 cups water in small saucepan. Add rice, cover, and cook until tender, about 25 – 30 minutes. In a medium saucepan, water sauté onion, garlic, and mushrooms for 3 minutes. Add brussels sprouts, carrots, cabbage, and 1 cup water. Cover and cook until vegetables are tender, stirring occasionally. Add more water if needed to keep from sticking. Add peas, Sesame Parmesan, and nutritional yeast.  Cook 2 – 3 more minutes. Add lemon juice and pepper. Salt to taste.

Sesame Parmesan

This recipe comes from JoAnn Rachor, author of “Of These Ye May Freely Eat.” Her web site is www.familyhealthpub.com. She has excellent recipes, including cooking videos. 

1 cup un-hulled sesame seeds

1/4 cup nutritional yeast

1 t onion powder

1/2 t garlic powder

1/2 t sea salt

 

Grind all ingredients in a coffee grinder or high-powered blender until smooth. Best when stored in the freezer.

 

Cabbage and Lentil Sliders

This recipe is adapted from a recipe by the Happy Herbivore, Lindsey Nixon. Check out her website here.  She has some great recipes! When I first looked over this recipe it was screaming for lentils and mushrooms. So I added them and assembled just a little bit different then Lindsey.  I hope you enjoy this version. 

 

1 medium onion, sliced

1/2 head cabbage

Vegetable broth or water as needed

2 cups sliced mushrooms

2 cups cooked lentils

1 cup BBQ sauce

Whole wheat buns or bread of choice

 

Cook onions in a dry skillet over medium high heat constantly stirring until onions start to caramelized. Add a little bit of water or broth if needed to keep from burning. Cook until golden and translucent. Add in shredded cabbage and a 1/4 cup water or broth and cook until cabbage starts to get tender. Add mushrooms and cook until cabbage is good and tender. Stir in lentils. Heat through. Serve on your favorite bread of bun with a spread of avocado and mustard.

 

 

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Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

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