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!
Do I have to pick one? Cooking and baking are both fun, and who doesn’t love eating out? I guess I’d have to choose cooking if you put a gun to my head and made me pick one, because I cook way more than I bake… baking can get really time-consuming, so I don’t do it as much. But oh man, the smell of yeasty bread dough when you leave it out to rise is absolutely intoxicating.
I love cooking and baking! I generally prefer preparing my own food to restaurants. I have a really hard time choosing the place when we go out to eat, because so few places in my hometown have items that really excite me. Mostly I figure I could make it better myself, plus then I don’t have to deal with veg and food intolerance issues.
I figure out meals the same way you do – figure out what veggies to use! Sometimes I will include a protein or carb, sometimes not. It just depends on what else I’ve eaten that day. My hubby tends to center his meals around carbs… he’s getting better about including veggies though. One step at a time :)
I hate having to clean up the mess baking makes, so on a day-to-day basis, I’d probably choose cooking. But every so often I channel my inner homemaker and bake a whole bunch of stuff. That satisfies me in a way cooking can’t, but it doesn’t happen too often!
I would have to be possibly the WORST cook in the world! I think I could burn water! Luckily, my boyfriend does all the cooking but I generally scour your website (and others) to tell him what to cook. It sounds much “bossier” than it really is! ;-) I do tend to like baking cakes though but this is probably because I like eating them! Your stew recipe has actually inspired me to give cooking another go….I have heaps of vegetables that need to be used up so this recipe came at just the right time for me….Wish me luck!!!
I love cabbage soup! I wrote that on someone’s blog and I think I could feel the snarly faces staring at me, but I think it tastes GREAT! And it’s filling. It’s all about how ya doctor it.
Definitely a baker at heart, but that’s because cooking is more of a challenge and I feel more pressure that people like it. When I bake, everyone seems to like it..or they humor me..hehe!
I love cabbage! That is probably the one food I eat everyday… weird. Tomato/veggie soups are my default food when I need dinner fast and I don’t want to spend too much time thinking about some elaborate meal. So good!
Mhh, maybe they changed it, but I always thought that Eden foods only have BPA-free cans for their bean products. I believe the FDA does not allow non-BPA containing cans for highly acidic foods such as tomatoes. Eden should make tomato products in glass jars or cartons… :(
I definitely love cooking! Big part of that is probably my love of food… But one of my favorite things is to make others happy and cooking for family and friends is just such a nurturing and great thing to do. Cooking for myself is definitely not the same. For me it is also a way to be creative and “make” things.. making things always feels good. haha
I love baking! :)
Also the cabbage soup reminds me of my mom’s cabbage soup. Such a homey feel! :)
That looks alot like the soup that I make occasionally, only mine also has lentils. It’s really great to eat for lunches all week. I like sending it to work with my hubby so I can make sure he’s eating something healthy for lunch. ;)
What a great use for cabbage! I’ve had one sitting in my fridge for a bit too long and was ready to say good bye to it, but I think I’ll chop it up and make a stew with it tomorrow (though I think I’ll use a crock pot).
Also, I never really cared much for Lady Gaga until I saw her on Ellen. She is so intriguing, I couldn’t take my eyes off of her. I have You Tubed some interviews with her because she’s so interesting (especially when she was on Larry King!) I have respect for her and her individuality now, and even enjoy most of her music!
I love to bake — the smell and warmth of the oven just warms my heart in the corniest way possible! Cookies, bars, cakes, pies, muffins, breads, you name it, I love to bake it.
Angela once again you have made the most beautiful meal! I hope Eric feels better soon!
I love adding curry spices to soups! I throw garam masala into a store-bought butternut squash soup and the whole thing is totally transformed.
My cabbage always hangs around for weeks, too. Good thing it doesn’t go bad very easily! Soup is a perfect way to use it up.
That looks yum! I’m sending to my aunt right away; she’s on her own healthy eating journey :-)
When I was in high school/college, I took over the cooking at home because I wanted to help out more around the house. But my Mum loved baking, so I always cooked and she always baked. It’s only now, really, that I’m getting into baking. It’s so much fun! I think it’s also partially because I’ve never had a big sweet tooth, so I’m enjoying it more now that I’ve found so many healthy baking recipes.
Reading the daily food blogs really helped me pull together lunches and dinners out of a hat. You get to see what people make in their everyday lives with the things they have in their fridge. I’ve learned the art of food improvisation that way!
I have a soft spot in my heart for sauteed cabbage and cabbage soup. Cabbage slaw…not so much.
Lady Gaga scares the crap out of me at times but I love her as well! She’s just got this crazy presence and such catchy music!
Delish looking stew. I know I plan my meals the same way – I absolutely hate throwing away food (especially produce) – so my priority is usually using up whatever is about to kick it.
I enjoy cooking and baking about equally. I rarely have time to bake, though, so I feel like I’m a better cook.
Beautiful pictures, Angela!! I don’t know how you find time for everything you do in a day. Very inspiring:)
I wish I liked to cook more, but baking is more my thing!
I haven’t had cabbage in awhile and, like you, I tend to overlook it in the fridge when I do buy it. This soup looks sooo good! I’ll add it to my ‘to make’ list.
I have always loved to bake (and actually worked on the Betty Crocker R&D team for a couple of years), so I’d go with baking. I think it’s because most baked goods are for special events and I love the emotion that goes into making birthday cakes or special occasion cookies. I also bake bread a lot because it’s so much better than what you can buy in the store. Sadly, last week my 4 year old asked if we could buy ‘store bread’ sometime instead of having mom-bread.
I love how you can just come up with magnificant recipes right off the top of your head. You should be writing your own cookbook! ;)
Hmm, did something else happen today, besides the fact that you slept in and were productive? You sound really, really happy. I guess that’s what happens when you ARE really, truly happy with your life. I love reading your happy words :D
Wei-Wei
This stew looks amazing! I actually love cooking and baking equally. I find that being in the kitchen relaxes me, no matter what I’m making.
Doing the dishes is an other story… :P
I love cooking. I used to love baking, but ever since becoming vegan months ago, cooking is SO much fun! I think I secretly always hated cooking meat (Is it done? Is it still raw in the middle? bla bla bla). But I do have a secret…I talk to myself as I cook like I’m on a cooking show!! Seriously. If I’m not alone in the house then I just whisper. I may need help. :)
I have a strong passion for cooking. I take pictures of it all and torture my friends on facebook with them. It isn’t easy for me to keep things boring here in the kitchen…I experiment and fail and try again. Cooking is so much fun and I love controlling what goes into my food…I eat home almost 95% and I feel so healthy, it’s not even funny.