Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon

Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon
(Serves 1) ~ Vegan, Raw, Gluten-Free

20200306_102152a

Hello and greetings! Thank you for those of you who have been patient with me and I’m looking forward to inspiring some new folks. I have been away for a while… a long while. I definitely have been meaning to get back on here since forever ago, just couldn’t.

But I’m back from the rabbit hole of disappointment, stress and life. I’ve been present yet morose for the past too many months. With personal life events and the various crises around the world; it brings me back to the simplistic fact that life is short. And the older I get, it seems the days are falling that much faster off the calendar.
Without a doubt, I need to get back to this… Blogging. Creating. Sharing. Motivating. Looking ahead is essential for personal growth.
I was in a sad place. Feeling hopeless and discouraged; primed to quite literally gain the 50lbs, while going through the motions, consumed by stress.
Wow, stress!
For brevity, I’ll just share that we had a major life change that nearly defeated me. Having experienced confusion, heartbreak, disappointment, and ultimately estrangement; I’m better now. There we were, hearts open with such optimism and love; only to be exploited for some personal agenda. It’s not part of my character, so I will never understand how someone can so easily, lie, manipulate and effortlessly discard people. It was intensely difficult for me but watching it also hurt Seth, Josh and Jasmine was genuinely painful. An unfortunate situation.
I made some edits to a few previous blog posts to help move forward, while erasing some memories in a sense. Whatever helps, right?
But I get it all now.

“Sometimes people don’t want to hear the truth because they don’t want their illusions destroyed.” ~Friedrich Nietzsche

This quote speaks to me because it correlated to our ordeal. It took some time to process, since I’ve always been an honest and truthful person. Truth is such an important component of the very essence of my character and soul. And so thankful for Seth through everything, he is my constant. His strength through adversity is admirable. He, I’m sure is thankful for me also… it’s the magic of our balance together.

So despite a stressful job and active home life, I look forward to diving back in here.
We are all doing well by the way, of course, Brody and Beanie are still living their best lives. 🙂

Now back to blogging…
I needed a reset, a complete reset; mentally, emotionally, spiritually and physically.
I’ve mentioned before that juicing is an invigorating way to start your day. So this felt like a proper way to begin here also.
This is a simple recipe and delicious way to boost your immune system (with our current Coronavirus situation)…I’ll take any preventative measures possible.

Can we talk about the benefits of frozen lemons real quick?
First, I always buy organic when juicing and freezing. When grating the frozen lemon, be sure to grate through it all, including seeds.
Briefly soak the lemons in apple cider vinegar, rinse, dry and freeze them individually before transferring into a freezer bag or container to store.
The entire lemon is used because the peel/rind, seeds and pulp have so many benefits. I’ve read studies that the peel can have at least five to 10 times more vitamins itself. Which contain anti-cancer properties and also antioxidants that protect you against free radicals. Add the grated lemon zest over food or stir into your juices like I’ve done here.

Carrots – Vitamin A and Beta-Carotene
Ginger – Anti-inflammatory, helps with digestion and there are also studies about cancer prevention.
Radish – are a good source of Vitamins A, B6, and C, as well as, Magnesium, Potassium, Calcium, and Iron.

20200306_100255a

Ingredients:
3 Medium/Large Carrots, topped
1 Radish, topped
1 Orange, peeled
½ inch piece of Fresh Ginger, peeled
¼ Grated Frozen Lemon

Directions:
-Grate the frozen lemon with the zester side of grater. I place into the bottom of the cup. Juice all the other ingredients, stir together and enjoy!

20200306_102126a

Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon

  • Difficulty: Easy
  • Print

Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon
(Serves 1) ~ Vegan, Raw, Gluten-Free

Credit: veganrescue.com

Ingredients:
3 Medium/Large Carrots, topped
1 Radish, topped
1 Orange, peeled
½ inch piece of Fresh Ginger, peeled
¼ Grated Frozen Lemon

Directions:
-Grate the frozen lemon with the zester side of grater. I place into the bottom of the cup. Juice all the other ingredients, stir together and enjoy!

Double Chocolate Marshmallow Cookies

Double Chocolate Marshmallow Cookies
(Makes about 64 Cookies – 5 ½ Dozen) ~ Eggless, Dairy-Free, Vegan

20181216_204822a

 

It’s that time of year again, the holiday season continues which always equals cookie season! These cookies are insanely sinful; very much a treat. It is what I picture devil’s food to be, wicked. Bake for 8 minutes for a soft and chewy cookie or 10 minutes if you prefer a thin and crispier cookie. These are very simple and they make so many cookies you’ll want to gift them. Enjoy!

IMG_2073

Ingredients:
(Dry)
1 ½ Cup All Purpose Flour
½ Cup Cocoa Powder
1 Tsp Baking Soda
½ Tsp Baking Powder
1 Cup Light Brown Sugar
¾ Cup Sugar
½ Tsp Salt

(Wet)
½ Cup or 1 Stick of Earth Balance (Vegan Butter), softened
¼ Cup Applesauce
1 Tsp Vanilla Extract
2 Tbsp Soymilk (non-dairy milk)

1 Cup Mini Chocolate Chips (I used Enjoy Life)
10 Marshmallows (I used Dandies), cut into pieces

Directions:

-Preheat oven 375 degrees F.
-In a bowl mix together dry ingredients.

20181216_192645
-In a separate bowl, mix together wet ingredients until combined well.

20181216_192905
-Add dry ingredients to wet until incorporated.
-Finally, mix in chocolate chips and marshmallows.

20181216_194457
-With a small cookie scoop or spoon, scoop out cookie dough about 2 inches apart.

20181216_194954
-Bake for 8 to 10 minutes. Bake 8 minutes for soft and chew and 10 minutes for crisp.

20181216_204129

Enjoy!

IMG_2075

Double Chocolate Marshmallow Cookies

  • Difficulty: Easy
  • Print

Credit: veganrescue.com

Ingredients:

(Dry)
1 ½ Cup All Purpose Flour
½ Cup Cocoa Powder
1 Tsp Baking Soda
½ Tsp Baking Powder
1 Cup Light Brown Sugar
¾ Cup Sugar
½ Tsp Salt

(Wet)
½ Cup or 1 Stick of Earth Balance (Vegan Butter), softened
¼ Cup Applesauce
1 Tsp Vanilla Extract
2 Tbsp Soymilk (non-dairy milk)

1 Cup Mini Chocolate Chips (I used Enjoy Life)
10 Marshmallows (I used Dandies), cut into pieces

Directions:
-Preheat oven 375 degrees F.
-In a bowl mix together dry ingredients.
-In a separate bowl, mix together wet ingredients until combined well.
-Add dry ingredients to wet until incorporated.
-Finally, mix in chocolate chips and marshmallows.
-With a small cookie scoop or spoon, scoop out cookie dough about 2 inches apart.
-Bake for 8 to 10 minutes. Bake 8 minutes for soft and chew and 10 minutes for crisp. Enjoy!

Vegan Pound Cake!

Vegan Pound Cake
(Serves 8-10) ~ Vegan

20180903_121313a

With the holiday season fast approaching (it always seems to sneak up on us), treat yourself! Let’s be honest – we seem to do less dieting and exercising during this time of year. With that said, they call it pound cake for a reason. This cake has lots of love and makes a great breakfast. Try a slice with a cup of coffee while you’re preparing Thanksgiving or Christmas dinner and enjoy. This cake is extremely moist, rich and satisfying without cholesterol. Pound it!

20180903_122000a

Ingredients:

3 ½ Cups All-purpose Flour
2 Cups Vegan Butter (Earth Balance) or 1 lb, softened
2 Cups Sugar
1 ½ Tsp Baking Powder
½ Tsp Baking Soda
½ Cup Apple Sauce
1 Tsp Vanilla Extract
½ Tsp Salt
1 ½ Cup Soy Milk + 1 Tbsp Apple Cider Vinegar

Directions:

-Preheat oven 350 degrees F.
-Add Apple Cider Vinegar to Soy Milk and set aside to create buttermilk.
-In another bowl, combine dry ingredients and whisk or mix together.
-Add in Earth Balance (Butter), Vanilla, Applesauce and stir together to combine.

20180903_104608a
-Last stir in milk mixture and combine, do not overmix.

20180903_104746a
-Grease loaf pan with Earth Balance/Flour or vegan cooking spray if you prefer. I used a 1.5-quart glass loaf dish.
-Add mixture to prepared loaf dish and bake for 1 hour.

20180903_105208a

Check with a toothpick, be sure it comes out clean. Enjoy!

20180903_115331a

Vegan Pound Cake

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients:

3 ½ Cups All-purpose Flour
2 Cups Vegan Butter (Earth Balance) or 1 lb
2 Cups Sugar
1 ½ Tsp Baking Powder
½ Tsp Baking Soda
½ Cup Apple Sauce
1 Tsp Vanilla Extract
½ Tsp Salt
1 ½ Cup Soy Milk + 1 Tbsp Apple Cider Vinegar

Directions:

-Preheat oven 350 degrees F.
-Add Apple Cider Vinegar to Soy Milk and set aside to create buttermilk.
-In another bowl, combine dry ingredients and whisk or mix together.
-Add in Earth Balance (Butter), Vanilla, Applesauce and stir together to combine.
-Last stir in milk mixture and combine, do not overmix.
-Grease loaf pan with Earth Balance/Flour or vegan cooking spray if you prefer. I used a 1.5-quart glass loaf dish.
-Add mixture to prepared loaf dish and bake for 1 hour. Check with a toothpick, be sure it comes out clean. Enjoy!

Vegan Bolognese

Vegan Bolognese
(Makes one large pot) ~ Vegan, Gluten-Free, Soy-Free

IMG_2055a

There are times when quick and easy recipes are the only feasible option. There are also times when a labor of love is much needed and super easy. Last Sunday, we were just lazing around, the perfect day to make this Bolognese. This recipe cooks for a long time but requires little attention – except when you have to keep stirring (think Goodfellas ). The time is needed to develop the delicious flavors. Plus an added bonus – it fills your home with a wonderful smell. It’s little a bowl of warm soup. Versatile. Warm. Appetizing.
Enjoy!

Ingredients:

1 medium Sweet Onion, chopped
3 Celery Ribs, chopped
2 large Carrots, chopped
2 Tbsp Garlic, minced
3 Tbsp Extra Virgin Olive Oil
12 Fresh Basil leave, chiffonade/chopped, divided
1/2 Tsp Red Pepper Flakes
1 (28oz can) Diced Tomatoes
1 (28oz can) Crushed Tomatoes
5 Fresh Vine Tomatoes
1 Red Pepper, diced
10oz (2 ½ Cups) Walnuts
2 Tbsp Liquid Smoke
1 (25oz can) Dark Red Kidney Beans
1 Tsp to ½ Tbsp Ground Cumin
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Sugar (or to Taste)
1 Tsp Course Ground Pepper
½ Tbsp Salt
(Add Sugar, Salt, Pepper to taste)

Directions:

-Heat Extra Virgin Olive Oil over medium/high heat.
-Add Red Pepper Flakes and Garlic, sauté for 1 minute.

20181028_170324
-Add Onion, Celery, Carrots and heat for about 3 to 5 minutes.

20181028_170936-Add half of the chopped Basil and stir to incorporate, then place the Vine Ripe Tomatoes on top of the mixture. Do Not Stir – We are only placing the tomatoes on top to steam them. Cover, reduce heat to low and steam for about 10 minutes.

20181028_172502a

-After 10 minutes, uncover mixture remove tomatoes and set aside until they are cool to the touch.

20181028_173053
-Add canned Tomatoes (Crushed/Diced). Keep the pot over low heat while preparing whole tomatoes. Peel whole tomatoes when they are cool.

20181028_162553

-In a small bowl add Whole (peeled) Tomatoes along with Kidney Beans. Mash together – you can crush together with your hands or a potato masher will do. Add this tomato/bean mixture to pot.

20181028_173746
-Stir in Liquid Smoke, Salt, Pepper, and Sugar. (At this point, I am roughly 45 minutes into cook time).

20181028_162757
-Add Walnuts and stir all together. Cover with lid partially and continue cooking over low heat. (I break down the walnuts with my fingers so the pieces are not too large).

20181028_175134
-Keep stirring and keep simmering about 45 minutes.
-During the last 10 minutes, I add the remaining Basil, Paprika, Cumin and adjust Salt, Pepper, Sugar to taste also.

Vegan Bolognese

  • Servings: Makes 1 Large Pot
  • Difficulty: Easy
  • Print

Credit: veganrescue.com

Ingredients:

1 medium Sweet Onion, chopped
3 Celery Ribs, chopped
2 large Carrots, chopped
2 Tbsp Garlic, minced
3 Tbsp Extra Virgin Olive Oil
12 Fresh Basil leave, chiffonade/chopped, divided
1/2 Tsp Red Pepper Flakes
1 (28oz can) Diced Tomatoes
1 (28oz can) Crushed Tomatoes
5 Fresh Vine Tomatoes
1 Red Pepper, diced
10oz (2 ½ Cups) Walnuts
2 Tbsp Liquid Smoke
1 (25oz can) Dark Red Kidney Beans
1 Tsp to ½ Tbsp Ground Cumin
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Sugar (or to Taste)
1 Tsp Course Ground Pepper
½ Tbsp Salt
(Add Sugar, Salt, Pepper to taste)

Directions:

-Heat Extra Virgin Olive Oil over medium/high heat.
-Add Red Pepper Flakes and Garlic, sauté for 1 minute.
-Add Onion, Celery, Carrots and heat for about 3 to 5 minutes.
-Add half of the chopped Basil and stir to incorporate, then place the Vine Ripe Tomatoes on top of the mixture. Do Not Stir – We are only placing the tomatoes on top to steam them. Cover, reduce heat to low and steam for about 10 minutes.
-After 10 minutes, uncover mixture remove tomatoes and set aside until they are cool to the touch.
-Add canned Tomatoes (Crushed/Diced). Keep the pot over low heat while preparing whole tomatoes. Peel whole tomatoes when they are cool.
-In a small bowl add Whole (peeled) Tomatoes along with Kidney Beans. Mash together – you can crush together with your hands or a potato masher will do. Add this tomato/bean mixture to pot.
-Stir in Liquid Smoke, Salt, Pepper, and Sugar. (At this point, I am roughly 45 minutes into cook time).
-Add Walnuts and stir all together. Cover with lid partially and continue cooking over low heat. (I break down the walnuts with my fingers so the pieces are not too large).
-Keep stirring and keep simmering about 45 minutes.
-During the last 10 minutes, I add the remaining Basil, Paprika, Cumin and adjust Salt, Pepper, Sugar to taste also.

 

Here are some ideas for your Bolognese Sauce!

You can add to Pasta, Spaghetti Squash or make Quesadillas – check these out!

The pastabilities are endless! Try it on Gnocchi too.

IMG_2048

IMG_2051a

 

I used vegan sour cream and salsa for the quesadillas.

Vegan German Chocolate Cake Cookies

Vegan German Chocolate Cookies
(Makes about 3 dozen)

IMG_1796

With the holidays here it is definitely cookie season! Seth challenged me for his birthday to make a German Chocolate Cookie and I delivered. I made larger cookie too so we can put candles; it was extremely decadent. This cookie was so delightful and is highly recommended. Even if you are one of those people that dislike the texture of coconut, I used finely shredded coconut and it really makes the difference. The coconut cream icing is so smooth and can definitely be used to make other treats – which I plan on exploring. A must try for the holiday if you are looking for something different and unique. Definitely a must try. Enjoy! Happy Holidays!!!

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

IMG_1774

Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder
1/2 Cup Non-Dairy Chocolate Chips

IMG_1777

Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-Add in the chocolate chips and stir to combine.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.

IMG_1776
-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

IMG_1779

Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

IMG_1822

IMG_1826

Vegan German Chocolate Cookies

  • Servings: 3 dozen
  • Difficulty: Moderate
  • Print

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder

Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.
-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

Vegan Peanut Butter Balls

Vegan Peanut Butter Balls
(Makes about 15 Balls)

IMG_1310

Happy June everyone! Honestly, I wrote this recipe out back in April before Easter; I originally wanted to make Peanut Butter Eggs. The day I made these I did half eggs and half PB Balls. This recipe is slightly different than the usual ones you may see using rice cereal. This unique recipe uses my secret ingredient (sugar cones), which gives it a little bit of a crunch and adds to the sweetness.

IMG_1308

Ingredients:
1 Cup (creamy) Peanut Butter
1 Stick of Earth Balance (vegan butter) or ½ Cup, melted
3 Sugar Cones, crushed (place in sandwich/ziplock bag and crush with rolling pin)
1 ½ Cup Powdered Sugar
1 Tsp Vanilla Extract

Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy.
IMG_1280
-Gently mix in the crushed sugar cones and powdered sugar until combined.
IMG_1286
-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.
IMG_1288
-Roll peanut butter into balls or mold into desired shape, like eggs for Easter!
IMG_1291

Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Directions (For Chocolate):
-Combine all ingredients over a double boiler (for a better consistency) until smooth. Or you can microwave for about two minutes stirring in between.
-Drizzle melted chocolate mixture over peanut butter balls and place back in the freezer for 10 minutes (I am impatient or refrigerate overnight. Enjoy!
IMG_1295

As I previously mentioned I changed careers and started a new job a few months back, coupled with finishing up school, times have been very busy. ☹ I’ll be back more consistently soon enough. Miss you all. 😊

 

IMG_1307

Vegan Peanut Butter Balls

  • Difficulty: very easy
  • Print

Ingredients:
1 Cup (creamy) Peanut Butter
1 Stick of Earth Balance (vegan butter) or ½ Cup, melted
3 Sugar Cones, crushed (place in sandwich/ziplock bag and crush with rolling pin)
1 ½ Cup Powdered Sugar
1 Tsp Vanilla Extract

Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy. Gently mix in the crushed sugar cones and powdered sugar until combined.
-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.
-Roll peanut butter into balls or mold into desired shape, like eggs for Easter!

Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Directions (For Chocolate):
-Combine all ingredients over a double boiler (for a better consistency) until smooth. Or you can microwave for about two minutes stirring in between.
-Drizzle melted chocolate mixture over peanut butter balls and place back in the freezer for 10 minutes (I am impatient or refrigerate overnight. Enjoy!

Cabbage Savage

Cabbage Savage
(Serves 6-8) ~ Vegan, Gluten-Free, Soy-Free

img_1196

This cabbage has a slight kick but you can add/adjust as needed. It is super addicting – hence the name… this cabbage is fierce. We are on our way starting our next chapter. Friday was my last day at my prior employer and I’m setting up to begin my new career; Seth started yesterday in his new position as well.

I watched some new documentaries recently that I will update on my list. Netflix has some great documentaries and not just the food ones. I watched The Human Experiment and Plastic Paradise. Not only are GMO’s a concern for us but what about the other countless “invisible” toxic chemicals that we are exposed to? It’s no wonder there has been such an increase in: cancer, dementia, autism, obesity, etc. It seems we are really dropping the ball here. It’s like a question of what came first, the chicken or the egg… except it’s more like, the chem industry or the pharm industry. I love watching documentaries and reading articles, although I’ve seen many, let me know if there are any you recommend?

Ingredients:
1 Head Green Cabbage, cleaned and chopped/shredded (I just use my knife)
1 Tbsp Canola Oil
3 Tbsp Earth Balance (vegan butter)
½ Tbsp Crushed Red Pepper Flakes
2 Tsp Minced Garlic
2 Tsp Salt
1 Tsp Course Black Pepper
½ Tsp Chili Powder
½ Tsp Tarragon

Directions:
-Clean and shred cabbage then set aside. I just slice it up on my cutting board. Be sure to remove the outer thick leaves and quarter/core before shredding and washing.
img_1171
-In a large pot, heat canola oil over medium-high heat. Add red pepper flakes and minced garlic and heat through for about 1-2 minutes. (Be careful it can quickly burn).
-Add Earth Balance butter and cabbage. Cover and let it cook down for about 10 minutes.
-Stir after 5 minutes so it all sautés and begins to cook evenly.
img_1183
-After 10 minutes stir again and add seasonings: salt, pepper, chili powder and tarragon. Cover and continue cooking.
I cook for a total time of about 20 minutes and then I turn off heat and allow it to sit for 5 minutes before serving – but keeping the lid on. Enjoy!
img_1187