Hello!
Well, my day surely improved after my accidental sleep-in this morning. I actually had a really productive day today! I will need to remember what a difference some extra sleep can do for a girl.
Also, I must admit my Green Monster this morning was pretty incredible…
This morning’s Green Monster featured: 2 cups kale, 1 cup Almond Breeze, 1 tbsp carob powder, 1 tbsp chia seeds, 1 tbsp cashew butter, 1 frozen banana, 1 tsp raw maca powder, 2 large ice cubes.
Green Monsters really make my heart sing.
Loudly.
Sometimes my heart sings Lady Gaga…but that is another story.
Today was a Gluten-free and raw Liberate Glo Bar day in the bakery. I know a lot of you have been waiting on more to be available in the shopping cart and I am happy to say that I will have Liberate bars on sale at 11am EST this Friday July 30th. There will be a limited supply so be there or be square!
The Dinner Decision
I am often asked how I decide what meals to make each night for dinner.
I actually have a really easy system that works for me. It typically involves no lists or planning. I simply open the fridge, look at what veggies I need to use up, and then I base my meal around that. I am a very spontaneous cook and I love to just let my heart guide me in the kitchen. Or my stomach. Mostly, my stomach.
Tonight, I had to use up a 3-week old (but still good!) cabbage. I walked to the computer and googled ‘Vegan Cabbage recipes’ and I found this in less than 30 seconds. I just used it as inspiration. I decided to turn it into a cabbage soup because Eric has been feeling under the weather this week (sore throat) and I want to heal him with veggies!
Cabbage soup for the soul was born!
The key for my method to work, is to keep a well-stocked pantry whenever possible. Buy in bulk whenever you can (Costco, bulk food stores, online) and make a list of the foods that you use most often. Then when you go to the grocery store, you will know what to stock up on.
One of the most valuable lessons I have learned in the kitchen is to have fun with cooking. Experiment. Change up recipes based on what you have on hand or what you feel like. Sure, you will have some duds occasionally, but you will also have many more awesome meals and a newfound confidence in the kitchen!
I used to get all stressed about about cooking. I thought if I didn’t follow the recipe to a tee, it was an utter failure. I couldn’t understand why anyone said cooking was fun! But, I feel like I understand now…the beauty of cooking is about passion.
It is not an exact science. I prefer to put on my apron and pretend I am Julia Child (accent and all), tossing random things into a pot and emitting an evil cackle. [Ok, the evil cackle is my personal issue and has nothing to do with Julia. I will leave Julia out of this.]
Healing Cabbage, Potato, Carrot, & Tomato Curry Stew
Who doesn’t crave a piping hot stew in the summer?! I know I do. I have superb timing with this stew recipe in the middle of a hot summer, but I promise this is a good one and will be worth it. Actually I wasn’t even that hot making this stew, because after I threw it on the stovetop I simply left the room for 1-1.5 hours. Piece of cake!
This stew is a wonderful way to use up a bunch of veggies that you may have sitting in your crisper. Cabbage is packed with nutrients including: Vitamin K, Vitamin C, Vitamin B6, and Manganese. The best part is you can enjoy this soup cold too!
Inspired by Veg Web.
Ingredients:
- 1 small cabbage head, chopped into 1 inch pieces (Note you might want to shred cabbage so it is easier to chew)
- 4 small carrots
- 1 large can of diced tomatoes
- 3 cups vegetable broth
- 1 yellow squash, chopped into 1 inch pieces
- 7-8 new potatoes, chopped into 1 inch pieces
- 1/2 small onion, chopped
- 3/4-1 tsp sea salt (or less, start slow and taste test first)
- Freshly ground black pepper
- 1-2 tbsp Arvinda’s Curry Masala (depending on how hot you like it) or other quality curry
- 1/2 tsp Herbamare spice (optional)
- Parsley, to garnish
Directions: Wash and chop all vegetables. Throw into extra-large pot good for making soup and stew. In a large bowl, add the sauce ingredients diced tomatoes, vegetable broth, sea salt, pepper, herbamare, curry powder. Mix well. Add the sauce to the pot and stir well. Cover and cook on medium for about 45 minutes and then cook on low for another hour or until potatoes and cabbage are tender. Enjoy hot, cold, or at room temperature! Makes about 10-12 cups worth.
The cooking process through photography…
This is the little cabbage that lives on! It survived 3 weeks in the crisper!
Clearly, I gave him a complex by choosing all the other veggies over him week after week.
Sorry cabbage, I do love you, I just find you hard to implement into recipes at times. I promise to be more creative with you in the future.
Chop, chop, chop!
I never used to like chopping, but lately I have found it very therapeutic and calming.
I am happy report the potatoes are all used up!
I was going to make the S & V potato chips, but I didn’t have any vinegar. I will make them next time, promise! Another CSA pick-up is tonight and I suspect there will be more taters in store for us…
You will need a BIG pot.
Or a cauldron will do!
*witch cackle*
and a broomstick.
And that handsome man, Eden.
I try to buy Eden Organic whenever possible because they use bisphenol-A (BPA) free linings in their canned goods.
Progress…
After 2 hours on medium to low on the stovetop. I also assume this would be a great slow-cooker recipe! Throw it on in the morning and let it simmer all day long.
Pure bliss.
I don’t think I have ever made a healthier stew than this one!
You can literally taste the healing powers of this stew when you eat it…and might I add, it is also DEELISH!
Sprinkle of Dried Parsley…
Operation: Heal my husband is underway!
Tonight’s questions: Choose your favourite: 1) Cooking, 2) Baking, or 3) Umm…restaurant, please!
Do you have a love and passion for cooking/baking? Why or why not?
I was always a baking girl at heart, but lately I have started to love cooking too. I see it as a challenge now. The blog has really helped push me to try out new recipes.
This post took a lot longer than planned (don’t they all?!), but I promise that EPL quote is coming at ya tomorrow AM. =)
Happy Humpday!
I love cooking. Lately, I’ve been in a cooking funk, but typically I’m all about it. I guess it’s like anything else, you have your off moments. One thing I’ve been using alot lately is cabbage. I adore the combo of cabbage and curry. Looks so good!
YUM! I will also be making this! I have 2 recipes from you that may actually compliment each other nicely, the scuffins and this stew- yum! Thanks again!!!
I LOVE LOVE LOVE baking :) It is my therapy ;)
And that soup/stew = YUMMO!
another good meal you have!
I love cooking AND baking. Both relax me and I love being creative in the kitchen.
I agree! I love both cooking and baking because they are relaxing and it’s so fun to see what I can throw together to make a good meal!
I really enjoy cooking and baking. It is so fun to try new recipes and to just let your heart(or stomach :-) ) lead the way!
The stew looks awesome Angela and I love the pictures of the cabbage with the water :)
At heart I’m a baker but I love cooking and think I’m quite good at both :)
Glad I’m not alone… sometimes my heart sings Lady GaGa. :)
I love cooking and baking.
Your stew looks so good.
I had a coworker share this simple cabbage recipe with me a few months ago, my husband and I love it!
1/4 head of cabbage cut into 1/4 inch strips, sauteed in olive oil or oil of your choice (1 tablespoon, maybe more if the cabbage head is large). Season with salt and pepper and saute until the cabbage is tender and some ends are brown. It is beyond easy and so yummy- it really brings out the flavor.
I love cooking. It is a passion of mine and has been since my early childhood. My mum also is a very passionate cook and I learned to love it right along with her. Baking does not give me the same joy or satisfaction which I find quite odd. I do it and I’m quite good at it but it’s just not my favorite. I’d much rather make a delicious meal and skip dessert altogether. In fact, we rarely (less than once a month) eat dessert at home or at restaurants. I’d much rather save the calories and space in my belly for another portion of dinner;) And now it’s time for me to figure out what’s for dinner tonight!
Dinner looks good. I always keep a well stocked pantry and fridge. I usually go with what I’m feeling and with what I have. I just come up with stuff on a whim. I like creating knew things.
I love cooking, it’s something I enjoy so much! You know how some people eat when they’re bored, or do crossword puzzles? I cook. The other night before I knew it I had made 3 different dishes without realizing whether or not I even wanted any of them for dinner!
It’s truly relaxing and stress-relieving for me when I cook. I used to (and still sometimes do) get stressed about following recipes though. I try to replicate the exact steps so I know what the author had in mind and/or was tasting. I’m moving out of the worry zone and into more experimental things as of late though (I’m even taking a hand at baking now and then!) so I’m glad that I can feel more lively and creative when I want to.
Btw, that stew looks incredible but it’s way too hot here at the moment to eat something like that, haha!
My passion is definitely for cooking! I love it because there are no real ‘rules’, and I’m always learning. Oh, and it’s delicious!
I use to bake all the time when I lived with my parents. It was a great stress reliever! Now that I finally have my own kitchen and I am not sharing it with 3 or more people, I am starting to love cooking! I just threw a dinner party for my birthday over the weekend. I cooked everything myself and it was all stuff I had never made before either. It was a huge hit and it also made me very proud of myself.
I am not a huge fan of cooking, but I love the smells of baking. I am too type-A to not follow recipes as much as possible. (Although I always sub out at least three things because I either don’t like them or don’t have them). Also, I’m usually cooking because it is time for me to eat, and then I’d rather just be eating instead of cooking!
Cooking is pure bliss for me! I love experimenting with spices and vegetables that are completely foreign to me… It’s amazing how long that list can still be! But we’re hurting for exotic vegetables in our supermarkets, bless the farmers market because it was last year when I learned about patty pans. I find there are so many spices you can use and never go wrong!
As for baking, when it’s supervised by my grandmother it can be very successful otherwise I’m hopeless without a premade mixes! he he
Have a good one!
MMMM, that looks so good!
I used to be more of a baker, but I was pretty much in it for the end result. Now I find that the process of cooking (cleaning and chopping vegetables, tinkering with spices, etc) really relaxing/meditative and more satisfying. Plus, after all the build up (prep and waiting), with cooking I can totally relax and dive in to the finished dish; with baking I have to restrain myself, have one piece and save the rest for later. :)
Your blog photos are amazing! Makes me just want to reach through the computer and taste all of these wonderful goodies you make! :)
Maria
kaleandcupcakes.wordpress.com
i am all about the cooking! i love the flexibility it allows.