I hope everyone had a great Thanksgiving! There is so much to be thankful for, especially our good health and the health and well-being of those around us.With that in mind, this year I again made my Cabbage Rolls as a healthy vegan centerpiece dish. The rolls are filled with a mixture of walnuts, brown rice, and garbanzo beans seasoned with herbs and Dijon and baked in a mixture of low-sodium veggie juice and lemon juice. They were a big hit -- even some of the meat-eaters gave them a try and liked them!
As an early Christmas present to all of you I am posting the recipe here. Use it next time you want to stay vegan and healthy at a festive feast. I'm sorry I didn't get this up before Thanksgiving, but I know there a few more opportunities coming up this season!
Cabbage Rolls are one of my favorites but I've yet to try them since I've turned VEGAN. I'm so excited to see this recipe! Thanks so much!!!
ReplyDeleteMerry Christmas to you too!
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Thanks for this recipe it looks great! I'm trying to make your injera bread but I can't find teff flour. Which flour could I substitute it with?
ReplyDeleteYou could just use regular flour, or you could use any other type of flour you like, gluten or non-gluten. Teff is a gluten-free grain, so if you wanted something similar ... personally if I couldn't get teff I think I would try buckwheat.
ReplyDeleteWhatever flour you choose, you may have to tinker with the amounts to get the same consistency (like pancake batter).
You can also order teff online:
http://www.amazon.com/Bobs-Red-Mill-24-Ounce-Packages/dp/B000EDI0X2
I had a Tofurkey for the second time this Thanksgiving (my mom called it a "Faux Turkey," ha ha) and I liked it way better this time than last year. I think the secret is slicing it really thin, rather than in big slices. It was pretty salty though, still.
ReplyDeleteoh it's been sometime i dont eat tomato sauce. hope i have time to try to make it!
ReplyDeleteThis really sounds good to me but I don't have a food processor. I have a blender and I am a pretty good chopper with a knife on my cutting board. Any suggestions?
ReplyDeleteThese look tasty! Thanks for the recipe! I made a dish I call Stuffed Thanksgiving Loaf of Sunshine and Happiness, which is a stuffing-stuffed tofu loaf. It tastes way better than it sounds, really!
ReplyDeleteI just noticed your twitter feed- re: the greens- the fruit really does cut the bitterness of kale. We switch between chard, kale, and spinach, and it seems like it's all about equal. I would imagine lettuce might be too mild. Just make sure you get the tough stems off the kale leaves and enjoy!
I don't have a twitter account, so I am posting this here. I use Kale in my smoothies, based on this recipe and my non-vegan husband never can tell the difference between spinach and kale -- give it a try -- Furhman would be proud!
ReplyDeletehttp://blog.fatfreevegan.com/2008/01/toast-2-years-and-400-posts.html
These look great! Cabbage was on sale a couple weeks ago and I wish I had known about this recipe. Next time...
ReplyDeleteThank you for the great recipe.. i love it very much..
ReplyDeletehttp://the-pizzelle-makers.blogspot.com/
http://the-maternity-scrubs.blogspot.com/
I am not a vegan, but I do read your blog with these wonderful recipes. I made these cabbage rolls for dinner last night - not only are they super EASY - they are YUMM-EEEE!
ReplyDeleteMy daughter is 2 and really does not eat meat - she was unrolling the cabbage and eating just the wonderful filling. What a hoot! I'm going to start fixing more vegan meals for my little vegetarian =) Thank you so much for all of these wonderful recipes!!