Menu April 27, 2014

Breakfast

Burrito Bowl!!! (Burrito like things excite me) This photo is misleading as this is really a glass mixing bowl with oodles of mixed lettuce underneath the toppings. Leftovers from last night - cilantro-lime rice, refried pintos, sauteed peppers, onions and shrooms, homemade salsa, cashew and sunflower seed sour cream and avocado.

Snack - Banana, strawberry and raspberry smoothie with chia seeds, dry coconut and unsweetened almond milk.

Lunch

Quick steamed and sauteed grape tomatoes, kale and chickpeas with raw matchstick carrots and Agave-Mustard Dressing.

Snack - Couple of baby carrots, dab of prepared hummus (It's gone. Fine, I'll make some.) and an apple

Dinner

I had a hankering for cabbage rolls and was eyeballing Vegan Yack Attack's Golabkis but alas I had no pecans or oats and only half a head of cabbage so rolls were out. I'll be making those soon though, damn they look good. Insert Cabbage Gratin, aka, the lazy girls stuffed cabbage.

Cabbage Gratin

half a head of green cabbage shredded
1 cup cooked brown lentils
14oz Dei Fratelli low-sodium crushed tomatoes with basil and herbs
1 tsp ground cardamom
red pepper flakes
1/2 cup of cooked kidney beans
1/3 cup bread crumbs (I used Edward & Sons Organic Breadcrumbs)

In a small saucepan combine the crushed tomatoes, cardamom and red pepper flakes to taste. Smash the kidney beans and stir into the sauce. Blanch the cabbage and drain well. Combine the cooked cabbage, lentils and sauce in an 8x8 pan and top with bread crumbs. Bake in a preheated 375 degree oven for about 30 minutes.