C is for Cabbage, Carrots and Cashews

 

Cabbage is rich in vitamins C and K, fiber, and antioxidants, which support heart health, improve digestion, reduce inflammation, and may lower the risk of chronic diseases like cancer. Its potent anti-inflammatory compounds help combat oxidative stress. It's also very budget friendly, which is perfect for tight budgets. 

There are different types of cabbage:

• Green: The most common, globe-shaped variety.
• Red: Dark purple leaves, great for pickling or salads.
• Savoy: Crinkled, wavy leaves, versatile in many dishes.
• Napa (Chinese): Sweeter, milder flavor with white ribs and light green leaves.
• Spring/Hispi: Softer, sweeter, and more tender with a pointed shape. 

 There are many ways cabbage can be prepared. One method I recently tried, was to cut the cabbage into wedges, placed them on a parchment paper lined baking sheet, then roasted them in the oven. I did coat them with olive oil and some seasonings first. I don't know that they turned out the way they're "supposed to," but it was good anyway.

Cabbage is great in soups, sauteed with onions, cooked together with potatoes, made into sauerkraut, and we've even made borscht. I think our favorite way to prepare cabbage, though, is in coleslaw.

Carrots are typically orange but can also be found in purple, yellow, red, and white, and are known for being rich in beta-carotene (which the body converts to Vitamin A), fiber, and antioxidants. They can be eaten raw or cooked. They go great in soups and stews, as well as salads, like coleslaw.

Coleslaw

Shred cabbage; a mix of green and red is perfect. Grate carrots. Combine in a bowl. Then add the vegan dressing. 

Dressing

1 cup water

½ cup cashew pieces

Pinch of garlic powder

¾ teaspoon salt

¾ teaspoon onion powder

2 tablespoons lemon juice 

(2 tablespoons of agave, if using for coleslaw)

Blend all ingredients, except lemon juice and agave, on high 1-2 minutes until creamy. Pour into sauce pan and cook over medium-high stirring constantly, until thickened (approximately 5 minutes). Remove from heat and stir in lemon juice and agave. Put into covered container and chill.

Yield: 1 cup

This brings me to cashews. I use a lot of cashews! They can be made into milk, cheese, mayonnaise, and gravy, as well as being used in entrees.

My favorite gravy:

Country Style Gravy

2 cup water

1/2 cup cashew raw pieces

1 Tablespoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon salt

3 Tablespoon Braggs liquid aminos (unfermented soy sauce)

1 Tablespoon Brewer’s yeast flakes

1 Tablespoon cornstarch

Place all ingredients in blender, and blend on high 2-3 minutes, until creamy. Pour into saucepan and cook on medium-high until thick, stirring constantly. Can be served over entrée roasts or loaves, potatoes, or biscuits.

Yield: 2 ½ cups

(adapted from Country Life cookbook)

Cashew "Cheese" Sauce

3/4 cup clean, raw cashew pieces

1 1/2 cups water

2 Tablespoons roasted sesame seeds

1 1/4 teaspoons salt

3 tablespoons nutritional yeast

1 teaspoon onion powder

1/2 teaspoon thyme

1/2 teaspoon dill weed

dash of garlic powder

dash of dill seed

1/2 cup canned pimientos

3 tablespoons, or less, lemon juice (optional, if you can't handle something too acidic)

Place all ingredients in the blender and blend until smooth and creamy. If you want to thicken it, you can cook it over the stove until it comes to a boil, stirring constantly. This sauce can be mixed into cooked pasta, for macaroni and "cheese" or over cooked vegetables, such as broccoli or cauliflower.