This week we are doing a Gluten Free and Vegan Menu, in an effort to get back on the health wagon. After I started working full time it got harder and harder to stay on track with eating healthy and I am starting to feel the consequences. I convinced hubby to go on this "diet" this week because he wants to lose some weight and I just want that good feeling back from when I was eating healthy before.
Let me tell you, it is not easy going from eating fast food and take out all the time, to planning a weekly menu that is Vegan and GF! Unless you want to eat nothing but soup and salad! My menu this week took me 5 hours to plan because I wanted to find recipes for hubby that would please his palate and hopefully keep him on board with the new "diet". Him being a picky eater, this was no easy task!
Here is one of the recipes that I found, but adjusted to be more interesting. I threw some endives in because I found them at the store and had never had them, in fact I was going through self-checkout and I had to ask the attendant what they were because I had never seen them. Hubby's response "you're buying them and you don't even know what they are???". Ha, I like to try new things. I found they don't have much taste but they lend an interesting texture.
This is not an authentic Irish dish but pretty close. Very filling and delicious! Not 100% healthy but it is vegan and gluten free MEAL. Traditionally served as a side dish.
Add this recipe to your TastyPlanner here.
Prep time: 10 Min. Cook time: 30 Min. Serves: 5
2 Tbsp EVOO
1 ,Onion chopped
1/2 head cabbage
2 Endives, sliced in 1/4 inch thick rings(optional)
6 Red Potatoes, skin on and boiled
1/4 cup earth balance
1/4 cup non-dairy milk
Celtic Sea Salt and Fresh Ground Pepper to Taste
Start potatoes boiling in large sauce pan over medium heat.
Chop onions and slice endives.
In a separate pan heat EVOO over medium-low heat until hot.
Add onions and endives and heat until they start to caramelize, adding salt at this stage will help them to sweat and caramelize quicker.
Spread cabbage evenly on top of onion mixture and season to taste with pepper, cover with lid and continue to cook over low heat just until wilted.
Meanwhile, add earth balance and milk to a bowl, season with sea salt and pepper to taste, then add drained potatoes and mash until smooth.
Remove lid and stir cabbage and onion mixture, re-cover and continue to cook until cabbage is crisp tender and brightened.
Remove cabbage mixture from heat and spoon onto a plate, then spoon the potato mixture on top of the cabbage, serve.