Monday, December 31, 2012

Ring Out the Old Year; Ring In the New

Ah, 2012. What a tumultuous year...not a bad year, just chock full of changes. With all the moving, shifting, and changing going on, I only made 6 pitiful posts all year long. There were just so many things to keep me out of the kitchen and away from the camera.

For my 2013 New Year's resolution I pledge to post more.  I'm wrapping up some kitchen renovations and have big plans to write more tasty recipes with camera in hand.  You can look forward to Meatless Mondays, food reviews, and kid-friendly recipes all of which will be simply vegetarian because you don't need to be a chef to cook up a nutritious, delicious, veg*n meal.

In the mean time, check out these interviews about veganism from NPR. Am I vegan? Not quite. I consume yogurt and cheese on occasion. However going vegan (or vegetarian) doesn't mean missing out on the foods you love and that includes soul food. (Tamari greens or miso yams, anyone?)

Monday, November 12, 2012

Super Simple Minestrone Soup

 Ah, fall. The leaves have changed color. The weather is getting cooler. Fall is awesome and nothing says fall like a delicious vegetable soup. Some of the ingredients might not be "traditional" but my 2 favorite kids had some special requests in the vegetable department.

Super Simple Minestrone Soup
2 T Olive oil
1 red onion, diced
4 garlic cloves, minced
1 small zucchini, diced
1 can carrots
1 can peas
1 can french green beans
1 can corn
1 can diced tomatoes
1 can great northern beans
6C Water
2 vegetable bouillon cubes
1/2 t bay leaves
1/2 t red pepper flakes
1 C Shell noodles
1t basil
1t oregano
1t parsley
salt to taste

In a large stock pot, add oil onion and garlic. Saute on med-high heat until brown around the edges. Add zucchini and saute until soft.

Add carrots, peas, green beans, corn, diced tomatoes, great northern beans, water, red pepper flakes, bay leaves, and bouilloncubes. Simmer on low for 30 minutes.

Add noodles, basil, oregano, parsley and simmer for 14 minutes until noodles are soft. Add salt to taste.

Serve with garlic bread.

This is the bouillon I used. I found it at my local grocery store in the natural foods section.

Wednesday, June 27, 2012

Meat Consumption = Resource Consumption

NPR has been doing an interesting series on meat this week. (Gasp! I just mentioned the 'meat' word on a veg blog!) 

Here is a link to today's feature on meat consumption vs. resource consumption. In my experience as a native of rural Virginia, most people do not realize that meat requires significantly more resources to produce than vegetables .  In fact, I did not realize that meat consumption had a profound environmental impact until I was assigned an onerous research paper in high school on the benefits of vegetarianism. At the time, I had stopped eating red meat after an episode of food poisoning, but hadn't considered becoming completely vegetarian. 

My perspective shifted when I read Diet For a Small Planet by Frances Moore Lappe.  While many of Ms. Lappe's ideas on complementary proteins have been dismissed by the medical community as of late, she is absolutely correct about the environmental impact of meat consumption.  (Not to mention some of her recipes are rather tasty.)

So, when Tyler Cowen told NPR, "The way to make the world a better place, through your eating, is simply to eat a bit less meat.", in a recent interview with NPR, he is very likely correct.

Tuesday, May 8, 2012

(Real, Actual) Hawaiian Guava Punch

So, it's not Monday.  Also, I haven't updated in a few months.

You know the secret to regularly updating a blog? Not overwhelming yourself with a metric crap-ton of other unrelated things.  And that's exactly what I did. I started a blog then overwhelmed myself with everything else.

Also, I typically wouldn't use my phone to take blog-worthy photos. My "real" camera wasn't available at the time I made this tasty punch so you're getting an iPhone picture (and you're going to like it. So there!).

Hawaiian Guava Punch

This isn't the overly sweet red stuff you might have drank as a child; this is real punch.  Like, the type of punch that can be served at parties with (or without) alcohol. It's adult-beverage worthy.

I made this for an office party, and since most workplaces prohibit imbibing alcoholic beverages on campus, this is the alcohol free version.  However, I bet this punch would taste awesome with rum. 

2 cans guava nectar (I located mine in the Hispanic and Latino food section of my local grocery)
2 cups unsweetened pineapple juice
1 cup orange juice
3/4 cups lemonade
1 bottle ginger ale
2 tablespoons of grenadine syrup 
orange wedges and tiny paper umbrellas for garnish

1. Chill all ingredients overnight. If at all possible. You don't want to water down the punch by adding a ton of ice after mixing.
2. Pour guava nectar, pineapple juice, orange juice, lemonade, and ginger ale in a large punch bowl or dispenser.  Mix well.
3. Add grenadine syrup. DO NOT STIR. This gives your punch the pretty tequila sunrise inspired gradient.
4. Add garnishes and ice to cups, serve, and enjoy!

Helpful Hint: Bendy straws will allow you to sip this beverage without accidentally poking your eye with the umbrella garnish.

Monday, January 16, 2012

And Then My System Crashed...

It's a good thing I know how to repair computers because my laptop crashed Friday. These things happen and sometimes these things happen when you're trying to launch a blog.

So, no fabulous Meatless Monday recipe today however I will resume posting just as soon as I get the required technology up and running.

Happy Monday everyone!

Tuesday, January 10, 2012

Tangy Lemon Garlic Hummus

Tangy Lemon Garlic Hummus

Pretty much everyone out there has created a version of this flavorful veg and omni friendly dish. This tangy and refreshing version is something I made up off the top of my head one afternoon.

1 - 15oz can chickpeas
2T - tahini
2 cloves garlic, crushed
2T olive oil
juice of 1/2 lemon
1/2 tsp smoked paprika (plus additional for garnish)
1/4tsp salt
1/4tsp pepper

Drain and rinse chickpeas. Mix all ingredients except paprika for garnish in a food processor until nearly smooth. (Or until really smooth if that's how you roll). Some chickpeas are tougher than others so add a little extra olive oil or lemon juice if the hummus isn't blending as well as desired.

Then end result will taste a little too garlicy and a little too lemony. This is good though. The flavors will mellow after 1 or more hours of refrigeration.

Refrigerate for 1hr or overnight, sprinkle with paprika and serve with a selection of tasty vegetables or whole wheat crackers. I recommend grape tomatoes and/or wheat thins.

Tuesday, January 3, 2012

Posting my own recipes; doing my own stunts

Welcome to Radical Cabbage: a vegetarian blog for veg*ns and omnis alike. Each Monday during 2012 I will post one new vegetarian recipe complete with a photo so delicious you'll want to lick your monitor for Meatless Mondays. I will also review vegetarian friendly meat substitutes, products, and cookbooks on Food Review Fridays.

Not vegetarian/vegan? That's cool. My purpose is not to convert you to vegetarianism like a cult-like religion. Demanding that everyone in the world go vegan this instant is just plain overwhelming for most of us. I believe you can do great things for your health, animals, and the environment by eating more vegetarian meals even if you're not ready to tackle a vegetarian diet head on. Oh...and let's not forget vegetarian food is delicious.

Are you vegan, vegetarian, or ready to go veg? I can help you with the transition and/or provide some delicious options to incorporate into your existing menu.

Now kids, tell all your friends to follow me because this is going to be awesome.