(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) This week a savoy cabbage popped up in my Nature’s Window Veggie Box, which was a fantastic surprise since I don’t normally buy it in my weekly food shop. Although I had visions of making it into some elaborate dish, my week slipped away, and I needed a quick, tasty side. Savoy cabbage to the rescue! This dish is fast, easy and tastes more like you’re eating yummy crisps (chips) than getting a healthy serving of vegetables. Winning all around!
- 1 small head savoy cabbage or green cabbage, chopped into chunky pieces
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp honey
- ¾ tsp coarse salt
- ½ tsp ground white (or black) pepper
- 1 sprig fresh thyme (or, I just used a tbsp of dried thyme)
- Preheat your oven to 200°F (400°C).
- Throw chopped cabbage into a baking dish and add olive oil, balsamic and honey.
- Toss cabbage in baking dish to spread balsamic, honey and olive oil mixture evenly.
- Season with coarse salt, ground pepper and fresh (or dried) thyme.
- Roast until cabbage chunks are tender and edges are golden, 25-30 minutes. They should come out of the oven looking something like this:
Tip: Try this side with my Vegetarian Shepherd’s Pie.
Note | This recipe is a small twist on Balsamic, Honey Roasted Cabbage Steaks by Eatwell 101
(Gluten Free, Meat Free) It’s the weekend, and I have a real hankering for some nachos. Even though I try not to eat too much dairy, I sometimes just have to treat myself! So, here’s the recipe I made up, which sneaks vegetables into a notorious ‘junk food.’ Spoiler alert – kale is one of the sneaky vegetables that found it’s way into this treat! No surprise there I’m sure -what with the recipe’s name and all 😉 Enjoy!
- 1-2 tbsp coconut oil or butter
- 1 onion, chopped (I used red onion)
- 1 garlic clove, minced
- 1 green pepper, chopped (or whatever pepper you might have)
- 100 g (1 cup) roasted vegetables (I had roasted onion, broccoli and potatoes in my fridge leftover but use whatever you have around)
- 1 can of black beans
- 1 pack of taco seasoning (Yes, I cheated and used a pre-made pack of taco seasoning, but if you want to be less of a cheat, I’ve added a recipe for taco seasoning below)
- 3 handfuls of tortilla chips (or, I treated myself and used M&S Montery Jack Refried Bean Chips– YUM)
- Grated hard cheese (use however much is best for you. I used about 50g of mature cheddar)
- 2 handfuls of kale rubbed with a little bit of olive oil and salt
- Salsa (to top with -optional)
- Preheat oven to 170C (350F).
- Saute onion, garlic and pepper for 3-5 minutes.
- Throw in roasted vegetables (if you have some) and black beans until hot.
- Add in taco seasoning (homemade recipe below) with a few tablespoons of water. Cook for another 5 minutes until sauce is thickened and vegetables are cooked. FYI- You’ll only use about half of this vegetable mixture so throw the rest on some greens with salsa for lunch the next day!
- Put one layer of chips on baking tray and layer with 1/4 of vegetable mixture and cheese. Add another layer of chips, 1/4 vegetable mixture and cheese. Top with olive oil-rubbed kale.
- Bake for 5 minutes, or until cheese is melted and kale is a little crispy.
- Top nachos with some salsa, pop on a flick and bask in the glory of the nachos and the weekend!
Just look these beauties…nom nom nom.
What’s that? You want a close up of these sexy nachos? Okay fine! You’re welcome.
Mix the following ingredients together:
- 1 Tbsp. Chili Powder
- ¼ tsp. Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Crushed Red Pepper Flakes
- ¼ tsp Dried Oregano
- ½ tsp Paprika
- 1 ½ tsp Ground Cumin
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper (optional)
(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly ) I get it. This dish is usually a cosy winter treat, but my Nature’s Window Veggie Box was just screaming ‘Shepherd’s Pie!’ Also, the weather in London has turned very English (rainy/cold) the last few days and has become quite chilly- only reinforcing my need for comfort food. I’ve never tried making a Shepherd’s Pie sans meat, but it turned out to be a fun experiment that was a filling, flavourful delight -so enjoy and feel free to try your own twist on it as well!
Ingredients for Topping
- 10-15 new potatoes (or 4 large potatoes) –you can also easily swap out regular potatoes for sweet potatoes; I just needed to use the potatoes I had from my Veggie Box
- 2 tbsp butter
- Heaping ½ – 1 tsp of hot (or smoky) paprika
- 1 tbsp of garlic powder
Ingredients for Filling
- 1-2 tbsp butter or coconut oil
- 1-2 onion(s), chopped
- 2 cloves garlic, minced
- 4 carrots, chopped
- 1 courgette (zucchini), chopped
- 1 small head of broccoli, chopped
- 6 button mushrooms, sliced
- 2 handfuls of kale
- 1 large tomato, chopped
- Lentils (I only had about 100g (½ cup) of red lentils in my cupboard, so I used those. However, 300g (1½ cups) uncooked brown or green lentils, rinsed and drained would probably be best).
- 2 bay leaves
- 3 tbsp tomato paste
- 3 tbsp Worcestershire sauce
- Heaping ½ – 1 tsp of hot (or smoky) paprika
- Salt and pepper to taste
- 500 ml (2 cups) vegetable broth
- 2 tbsp arrowroot powder or gluten free flour
- Preheat oven to 200C (400F).
- Throw new potatoes (or chopped large potatoes) into a pot of water and bring to boil. Let simmer for 15-20 minutes or until soft. Drain and place back into pot. Mash with paprika, butter and garlic butter until combined and creamy. Set aside.
- Spread 1-2 tablespoons of butter or coconut oil in skillet on medium heat.
- Sauté onion(s) and garlic for 2 minutes. Add in carrots, courgette and broccoli; continue to sauté for 10 minutes.
- Add in mushrooms, kale, tomato and lentils; cook for 3-4 more minutes and stir regularly to make sure lentils don’t cook to bottom of skillet.
- Add bay leaves, tomato paste, Worcestershire sauce, paprika, salt and pepper; mix.
- Taste and adjust seasonings as needed.
- Whisk the arrowroot powder (or thickening agent such as gluten free flour) into the vegetable broth.
- Pour the vegetable broth mixture into the skillet with the vegetables; cook for 10 more minutes or until it looks something like this:
- Pour the vegetable mixture into a 2L (9×13) baking dish (or whatever baking dish fits the amount of mixture you’ve ended up with!).
- Spread the mashed potatoes on top of the vegetable mixture until it’s fully covered.
- Bake for 20 minutes (or until topping is browned) and pull the beauty out of the oven to cool before serving.
Notes | Inspiration from Primally Inspired Butternut Squash Sheperd’s Pie