Polish Cuisine: Red Cabbage Soup

I don’t know about you, but when I see a red cabbage at the farmer’s market or in my CSA I’m immediately drawn to the deep purple color of it. After the initial seduction I am left completely uninspired and even a little intimidated by the thought of making something from it. I’m here to tell you now that this is no longer a problem! After coming up with the idea of making some traditional Polish dishes for dinner on Christmas, I knew that using a whole head of red cabbage wouldn’t be an issue. I had NO IDEA how freakin’ tasty this would end up, seriously; I don’t care what your roots are or where you’re from, you should try this!

I found the original recipe on eHow, and was excited by how simple the ingredients are, coupled with the fact that it couldn’t be any easier to veganize. I didn’t change very much in the recipe, other than using two small fuji apples instead of 1 large red apple, liquid aminos instead of soy sauce, one massive tomato instead of 2, Earth Balance instead of butter and I used my immersion blender in the pot as opposed to transferring the hot liquid to a blender.

This recipe isn’t a super traditional Polish dish, but it fit into my dinner plate just right. I topped mine with roasted pepitas (pumpkin seeds) to give a little crunch to the smooth soup, it was perfect. The soup was tomato-y with just a tinge of sweetness, and extremely comforting. I’ll definitely be making this soup again, maybe doing a little more experimenting with it to see if I can make it my own. 🙂

I even did some approximate nutrition facts for you! Servings: 6, Calories: 114, Fat: 3.6g, Saturated Fat: 1g, Sodium: 412mg, Carbohydrates: 16g, Fiber: 4g, Sugar: 9g, Protein: 3.4g, Calcium: 53.5mg, Potassium: 331mg

Raw Chocolate Mousse Pie with Chocolate Drizzle

I find that during the first week of the year, I see an awful lot of people (vegans specifically) eating more raw foods. Pictures of juices, salads and interesting dips fill my screen and you can just FEEL the healthiness of it all emanating from the computer. I totally support eating healthier in the New Year, especially after all of those holiday meals, but I know firsthand that after a couple of days you’re going to be craving some sweets and the comfort of warm food.

When those obstacles come up, that is where this recipe comes in. Not only is this recipe raw, it’s full of ingredients that will keep you full after indulging in a slice; unlike most desserts with processed sugar and lots of empty carbohydrates. I’ve made a raw chocolate mousse-like pudding before, but the undertone of avocado was a little strong for those who aren’t used to the idea. I made sure to make this dessert suitable for healthy vegans and not-so-healthy omnivores alike. The more raw desserts that I make, the more delicious they turn out and this was no different. To put it bluntly, I’m in love! 😀

One of the things I love most about this dessert is that there is the perfect amount of crust, I am a huge fan of crust so it’s a little thicker than recipes that I’ve made in the past. Raw desserts sometimes take a lot of time to make, but with a little planning ahead, this pie comes together in no time!

Ingredients:

  • 2 Cups Raw Almonds
  • 6 Large Medjool Dates, pitted
  • 1/4 tsp. Vanilla Extract
  • Pinch of Sea Salt

——–

  • 3 Cups Raw Cashews, Soaked for 3 hours and drained
  • 1/2 Cup Avocado
  • 1/2 Cup Maple Syrup
  • 2 Large Medjool Dates
  • 2 Tbsp. Coconut Oil
  • 3/4 Cup Raw Cacao Powder
  • 1/2 Cup Water
  • 2 Tbsp. Fresh Lemon Juice
  • 1/4 tsp. Sea Salt

——–

  • 1/4 Cup Cacao Powder
  • 3 Tbsp. Maple Syrup
  • 2 Tbsp. Warmed Coconut Oil

Directions:

  1. Place almonds, dates and vanilla extract into a food processor and process until the “dough” forms a large clump or ball. You may need to scrape some mix off of the sides a couple of times to get the size of the almonds more consistent.
  2. Pack the dough 3/8″ think into a 9″ pie pan of spring form pan, and place in the freezer for at least 30 minutes. In the meantime, work on the chocolate mousse filling.
  3. Using a food processor or high-speed blender puree the raw cashews with the water, maple syrup, avocado and lemon juice until it is very smooth. Make sure to keep tabs on how warm the appliance is getting, if you need to, pause so that it can cool down so that it does not inadvertently warm your mixture. Once smooth add in dates, coconut oil,  cacao powder and sea salt; mix until it is smooth once more.
  4. The mousse mixture will be thick, so you will need a scoop it out of the appliance and into the near-frozen pie crust. Smooth the filling until it is even and without bubbles. Place the pie into the freezer for 1 1/2 to 2 hours for it to set.
  5. While the pie is in the last stages of cooling, make your chocolate drizzle by stirring the remaining cacao powder, maple syrup and warmed coconut oil in a small cup. It may take 1 or 2 minutes for you to stir it into complete smoothness, once it is mixed cut out a slice of pie and drizzle it all over!

Chocolate Drizzle Sauce

The texture turns out so rich and creamy, but not too heavy. This chocolate pie is an absolute dream to eat.

You better believe that I had no problem eating that slice fairly quickly after I took pictures of it. Lucky for you all, I was able to restrain myself for so long!

See! 😉

 

Banana Almond Butter Oatmeal

I’m a little late, but Happy New Year, everyone! I hope that you all had a fabulous and safe New Years, with plenty of good food and drink (if you’re into that kind of thing ;)). Thinking about the past year in detail is not something that I’m really big on, but 2011 was full of many dramatic changes for me. I started out the year in a job that had an uncertain future, right before my co-workers were laid off I was able to move on to another job… that I absolutely hated. I met a few great people and then made some crazy decisions to quit my job, visit family and work on the road for a little bit; all while trying to figure out what I truly want to pursue.

I have some new ventures on the horizon, and couldn’t be more excited for the future; albeit I’m also very anxious at the same time! I’ve learned so much over the past year, and will continue to learn as much as I can, whether it comes to food and health or entrepreneurial endeavors. You can’t talk about the end of the year without recapping all of the food you may have eaten during the holidays, good or great (but bad for you, perhaps?), which is the situation that I find myself in. Back to some healthy foods, this month, and to start it off I have a delightful breakfast that will fill you up and keep you going for hours!

I made some delicious Almond Butter the other day, and have been wanting to use it in oatmeal. Combining banana with the almond butter was a no-brainer, but adding cinnamon really took it to the next level.

Servings: 1

Ingredients:

  • 1/2 Cup Rolled Oats
  • 1 Banana, chopped
  • 1/2 Cup Non-Dairy Milk
  • 1/4 Cup Water (or more Non-Dairy Milk)
  • 1 1/2 Tbsp. Almond Butter
  • 1/2 Tbsp. Maple Syrup
  • 1/2 tsp. Ground Cinnamon

Directions:

  1. Place rolled oats, banana, non-dairy milk, water and almond butter in a small pot over medium heat. Stir ingredients together for 3-5 minutes, add in maple syrup to sweeten and cinnamon.
  2. Stir continuously, for another 2-3 minutes or until the oatmeal is to the consistency that you prefer. Serve warm with an extra drizzle of maple syrup and a sprinkle of cinnamon on top.

Nutrition Information: 474 calories, 19g Fat, 112mg Sodium, 57g Carbohydrates, 10g Fiber, 24g Sugar, 9.5g Protein, 633mg Potassium, 23.5% DV Iron, 22% DV Calcium, 15% DV Vitamin C

What kind of healthy recipes are you starting off your New Year with? Do you have any dishes that you’d like to see a recipe for to help you out? Let me know in the comments below! 🙂

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