Chili Miso Red Cabbage Steaks (Vegan)

Food, Gluten-Free, Healthy, Hot, Meal Ideas, Recipe, Savory, Vegan, Vegetarian, Veggie Based

One pan meal of roasted red cabbage steaks drizzled with chili miso sauce from side

Vegan steaks! How does that work?

Just cut some thick slices of red cabbage, roast and season them, and you have yourself a delicious vegetable main dish.

Appetizing photos of cauliflower steaks have been popping up all over my Pinterest feed lately. So, why not try out the same method on another favorite vegetable like red cabbage?

For these red cabbage “steaks”, I topped them off with an Asian-inspired chili miso sauce that is a balanced mix between spicy, sour, sweet, salty, and umami. I’ll definitely be making this combination again for dressings and more.

As usual, the best part about this meal was that it took less than 20 minutes from inception to consumption.

5/09

Marjoram Pea Pesto Crostini with Fresh Ricotta

Appetizers, Food, Party Trays, Recipe, Savory, Small Bites, Vegetarian, Weekday Approved

Finished Marjoram Pea Pesto Crostini with Fresh Ricotta up close from front on slate cheese board

When I made these Marjoram Pea Pesto Crostini with Fresh Ricotta the other day, I thought I was being so creative. The Marjoram Pea Pesto is a healthy spin on traditional pesto with updated flavor combinations. The Homemade Instant Pot Ricotta Cheese is pretty standard, except it takes advantage of my Instant Pot, making preparation and cleanup speedy.

However, when I checked online to decide what to name these crostini, the first link that came up was Giada’s Pea Pesto Crostini! Whoops! So much for being unique. I’ll take it as a confirmation that my creative endeavors seem to resonate with others–some pretty famous others.

5/02

Roasted Purple Cauliflower Florets

Appetizers, Food, Gluten-Free, Healthy, Recipe, Savory, Small Bites, Vegan, Vegetarian, Veggie Based, Weekday Approved

Finished roasted purple cauliflower florets from side angle with fork in background

I roast vegetables all the time: cauliflower, broccoli, kale, and so on. With how often I roast vegetables, the oven may very well be my favorite kitchen appliance.

When I’m cooking, I’m all about efficiency. Roasting vegetables takes surprisingly little effort. I preheat the oven and prepare whatever vegetables I have on hand. After tossing them into the oven, I set a timer, wait 25 minutes, and viola! Dinner is served. Tasty, healthy, crispy roasted vegetables.

Lately, I’ve been really enjoying cauliflower (cauliflower rice and cauliflower crust cheese pizza). This week, when I was grocery shopping, I saw purple cauliflower and got excited. Purple was my favorite color as a child. I can only imagine if I had known about purple cauliflower back then!

4/20

Marjoram Pea Pesto (Vegan)

Appetizers, Food, Gluten-Free, Healthy, Recipe, Savory, Vegan, Vegetarian, Veggie Based

Vegan Marjoram Pea Pesto garnished with Marjoram from angle

Growing up, pesto was my favorite sauce. I asked for pesto on everything: pasta, bread, a spoon…

This week, my childhood desire for pesto returned. After rooting around my kitchen, I realized I had none of the essentials: fresh basil, parmesan cheese, and pine nuts.

Though as someone who enjoys a good challenge, a few missing ingredients were not going to stop me and I decided to make a few substitutions. The end result was a delicious, Marjoram Pea Pesto! It also happened to only take 5 minutes and be vegan.