Cabbage Steak and 'Tatoes

Cabbage steak might seem boring, but it’s actually holds rich flavour and a great texture. I knew as soon as I read the Cabbage Steak and ‘Tatoes recipe from The Vegan Stoner that it was exactly what I like in a recipe. A few ingredients and simple prep always make for a better experience preparing a meal, and usually in actually eating it. The results were just what I hoped for. I made some minor changes, including topping with garlic chili sauce, but I highly recommend looking at the original if only for the great design.

Ingredients:

  • 1 red cabbage, cut into large wedges
  • 2 large potatoes, cut into pieces
  • 5 cloves of garlic, minced
  • garlic powder
  • black pepper
  • olive oil

Steps:

  1. Preheat an oven to 420° F.
  2. Oil casserole dishes or cooking sheets.
  3. Place potatoes and cabbage on the sheets.
  4. Sprinkle olive oil, garlic powder and pepper to taste.
  5.  Bake for 20 minutes.
  6. Flip cabbage and potatoes.
  7. Add the minced garlic on top of the cabbage.
  8. Bake for another 20 minutes.

Chickpea 21: Coming Home

Each issue of Chickpea Vegan Quarterly is a delight. The autumn issue, Coming Home, is beautifully designed and full of great content. The recipes and DIY instructions are especially good in this one.

WHAT’S IN THIS ISSUE

creating the café experience at home · easy bath DIY’s · #chkvegankitchen – a collection of our favorite kitchen submissions from our readers · let’s stay in: a takeout menu to make at home · hosting guests, made easy · homebody – an exploration of home & self · the ins & outs of meal planning and prepping · and more!

 

Each issue of Chickpea Vegan Quarterly is a delight.

Each issue of Chickpea Vegan Quarterly is a delight. The autumn issue, Coming Home, is beautifully designed and full of great content. The recipes and DIY instructions are especially good in this one.

http://www.apollolemmon.com/2016/10/24/chickpea-21-coming-home

Coffiest

Soylent, the delightfully bland complete food drink, has been a staple in my diet for over a year now and I was curious when the company behind the drink launched Coffiest, a blend of Soylent and coffee. I was cautious when switching over to Coffiest from Soylent for my lunches, but when I had the first delicious bottle I was hooked. This is Soylent transformed into a magical, caffeine-infused ambrosia. Soylent was always a pleasant enough drink, but Coffiest is something I look forward to each day in a very different way.

The company has a hold on orders to address a discrepancy in their labelling of Vitamins A and C and the actual contents, but should resume shipping soon.

Soylent, the delightfully bland complete food drink, has been a staple in my diet for over a year now and I was…

Soylent, the delightfully bland complete food drink, has been a staple in my diet for over a year now and I was curious when the company behind the drink launched Coffiest, a blend of Soylent and coffee. I was cautious when switching over to Coffiest from Soylent for my lunches, but when I had the first delicious bottle I was hooked. This is Soylent transformed into a magical, caffeine-infused ambrosia. Soylent was always a pleasant enough drink, but Coffiest is something I look forward to each day in a very different way.

The company has a hold on orders to address a discrepancy in their labelling of Vitamins A and C and the actual contents, but should resume shipping soon.

http://www.apollolemmon.com/2016/09/05/coffiest

The Lotus and the Artichoke Malaysia

Justin P. Moore makes fantastic vegan cookbooks The Lotus and the Artichoke series drawn from travels around the world and now he’s Kickstarting the next installment, presenting dishes from and inspired by Malaysia. I’ve enjoyed all of his books and I’m excited to try out some new foods.

My 4th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide: 160 pages – with over 60 full page color photos Personal stories, art, and recipes inspired by 5 weeks of travel in Malaysia, Singapore & Borneo Explore amazing Malay, Chinese, and Indian cuisine from the fantastic foodie metropolises Kuala Lumpur & Singapore, culinary heritage highlights of Penang, rising star Ipoh, Sarawak’s quaint Kuching, the tribal highlands of Borneo and beyond Everyday classics, mind-blowing mains, fabulous feasts, street food superstars, awesome salads & fresh treats, great snacks, and crazy delicious desserts Discover new flavors, tasty spices, and easy, awesome cooking skills Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything anywhere!) Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds Available in ENGLISH… und auch auf DEUTSCH!

The Lotus and the Artichoke – MALAYSIA Vegan Cookbook