Mexican Cabbage

You know cabbage is good for you. Black beans too. Some of the other ingredients In Mexican Cabbage are green chilies, corn, spices and a few baked corn tortilla chips. This delicious and quick-to-make recipe from The Happy Herbivore cookbook is even better the next day. I really wish this book was available a couple of years ago. It would have made my transition from vegetarian to vegan much easier. The recipes are fairly simple and quick to make without exotic ingredients. If you were to buy just one vegan cookbook, this one would be among my recommendations. Incidentally, my all time favorite recipe of Lindsay Nixon’s is the Single Serving Brownie, available on her website.

Here is the recipe for Mexican Cabbage:
http://happyherbivore.com/recipe/quick-mexican-cabbage/

It would probably be even more delicious with a bit of vegan sour cream!

Garbanzo and Cabbage Soup

Tis root vegetable season and that means cabbage and warming soups! The beauty of this recipe is you most likely have everything on hand and it is quick and easy to make. And yes, it's even better reheated the next day. I found this recipe on the VegNews website. The only revision I made t0 the recipe was to add 2 teaspoons of Vogue Veggie Base powder broth. This is a pretty tasty soup. Here's the link:
http://www.vegnews.com/web/articles/page.do?pageId=1815&catId=10

Quck & Easy Cabbage Tofu Soup

I was hungry and wanted to make something fairly quickly. I really like the Garden Vegetable Soup but I needed a little more "oomph." So this is the Garden Vegetable Soup with an Asian twist.

Cabbage Tofu Soup
Ingredients
1 tsp olive oil
ginger, fresh, diced, about 1 tablespoon
2-3 garlic cloves, minced
3-4 scallions, or other onion, chopped
1 small hot pepper
2 carrots, sliced
16 oz. tub of firm tofu, drained and cubed
3 cups vegetable broth
1-1/2 cups diced green cabbage
1 tablespoon miso
1 tablespoon Shoyu or other soy sauce
2-3 tsp of good tasting boullion
1 zucchini, cut on the diagonal and then sliced into half moons

Directions
Heat oil in large pot. Add ginger, garlic, onion, pepper, carrots, and and saute a bit. Add some broth if it gets too dry. Add tofu and saute until browned. Add rest of the ingredients EXCEPT the zucchini. Simmer for about 15 minutes. Add zucchini and simmer 2-3 minutes. Taste and adjust seasonings.