Stuffed Cabbage with Mexican Crema and Walnuts
Jasmine Rice, Beef, Castelvetrano Olives, Herbs, Lemon
When I saw this recipe from Bon Appétit, I thought… I have a head of cabbage, I can make my own version without having to go to the dreaded grocery store. The result was a mighty tasty and quite striking Stuffed Cabbage made with everything on hand.
Give it a try! Use the recipe as a blueprint to incorporate what you have available. It’s actually quite fun to make the substitutions.
You’ll definitely need a cabbage, any kind will do. And long grain rice, fresh herbs, some kind of sour cream or yogurt, some nuts, an egg or two. And there you go!
The recipe is flexible; add meat or not, onion is nice but not mandatory. I like savory olives but you may like sweet raisins. Lemon is good for tart notes, but no lemon? No problem, Bon Appétit uses sumac in their recipe. No dill? Use parsley. Butter is great but olive oil would work just fine.
The recipe is easy, I did use quite a few pots and pans however. But hey, there’s plenty of time for doing dishes…
Adaptable Stuffed Cabbage Recipe
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A Moist, Tasty, Satisfying Vegetarian Meatloaf
Oatmeal, Quinoa, Walnuts, Hazelnuts, and Gruyere Cheese
Mashed Potatoes and Mushroom Gravy
The somewhat mysterious walnut loaf on the vegetarian restaurant menu seemed way too heavy for lunch, so I ordered the sprouted salad instead.
While the salad was completely delicious, I was still curious about that hearty, compelling “vegetarian meatloaf” so I decided to make one at home.
While researching vegetarian walnut meatloaf recipes, I came across several that sounded similar to our local restaurant’s version. Upon further investigation, it appears that the original recipe is over 2 decades old, from famous vegetarian chef Deborah Madison.
Madison recently noted that 20 years ago she would add cheese to many of her recipes. These days however, with the variety and quality of vegetarian ingredients, she no longer relies on cheese to substitute for the meat. In this vegetarian meatloaf, cheese does play an important role…but vegan cheese should work fine too.
In my interpretation of the recipe, I substitute oatmeal and quinoa for Madison’s brown rice, and make many other adjustments as well, but credit for the concept definitely goes to her.
Vegetarian Meatloaf, Mushroom Gravy Recipe
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rigatoni, roasted oyster mushrooms, arugula
smoky chile walnuts, garlicky yogurt, feta
While Chef Yotam Ottolenghi makes his with conchiglie, peas, pine nuts, and basil – my dish with rigatoni, oyster mushrooms, walnuts, and arugula was totally inspired from the recipe in his fabulous cookbook Jerusalem.
There are endless combinations of pasta, vegetables, and greens that can work with this garlicky yogurt sauce, feta, and smoky chile walnuts. With its pretty earth-tones, varying textures, and smoky flavors – this is one super-satisfying vegetarian meal.
inspired by ottolenghi recipe
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peas & pasta
pea sprouts, basil, feta
garlicky yogurt sauce, smoky chile walnuts
Color, texture, aroma, flavor – it’s all here in this delightful pasta bowl. Beautiful green peas and fresh pea sprouts, summery herbaceous basil, toasty walnuts cooked with hot chile and smoky paprika, a garlicky creamy yogurt sauce, briny tangy feta. Nope, nothing’s missing.
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Thick & Rough Oatmeal
Walnuts, Non-fat Greek Yogurt
Olive Oil & Kosher Salt
Good Morning! Rise and Shine!
I’m pretty sure this oatmeal is not going to excite all of you. But for those of us who do not put sugar in our coffee, those who would order the egg-white Denver omelette over the blueberry pancakes with maple syrup – my savory friends – this oatmeal is for you!
Made with whole grain milled oats (I like The Silver Palate brand) topped with crunchy walnut halves, a generous scoop of non-fat Greek yogurt, a drizzle of high quality olive oil, and a sprinkling of Kosher salt. Super savory, super satisfying.
Alas, it is not low in calories, but it is high in many foods that are super-good for the heart (go easy on the salt though).
- Extra virgin OLIVE OIL, made from the first press of olives, is especially rich in heart-healthy antioxidants called polyphenols, as well as healthy monounsaturated fats. Polyphenols may protect blood vessels.
- A small handful of WALNUTS a day may lower your cholesterol and reduce inflammation in the arteries of the heart. Walnuts are packed with omega-3s, monounsaturated fats, and fiber.
- Oats in all forms can help your heart by lowering LDL, the bad cholesterol. A warm bowl of OATMEAL fills you up for hours, fights snack attacks, and helps keep blood sugar levels stable over time — making it useful for people with diabetes, too.
- While low-fat dairy is most often touted for bone health, these foods can help control high blood pressure, too. Milk is high in calcium and potassium and YOGURT has twice as much of these important minerals. To really boost the calcium and minimize the fat, choose low-fat or non-fat varieties.
- COFFEE and tea may help protect your heart by warding off type 2 diabetes.
- KOSHER SALT may be worth a try for people trying to control high blood pressure. It has half the sodium of table salt, thanks to its large crystals. You’ll still need to measure carefully; a teaspoon of Kosher salt has 1,120 milligrams of sodium — not too far below the 1,500-milligram daily limit for people with hypertension.
From WebMD: 24 Foods That Can Save Your Heart here.
Are you a sweet or savory breakfast person?
I hope you had a chance to read the previous post, “What is TaStE WiTh ThE EyEs?”
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