This year, I AM nuts. OK, I always was nuts, but this time, I decided to take the plunge and join the multitude of blogs celebrating Vegan MoFo. The month of vegan blogging, of daily (weekday) posts, oh my. I hope I can keep up, and signed up hoping to dislodge my backlog of recipes I still really want to share.
Seeing I made vegan sausages last year, I figured it would be fitting to kick-start this month with a quick and easy braised cabbage dish with chorizo sausages from Appetite for Reduction. While my favourite braised cabbage takes at least 2 hours in the oven, this is a great alternative. Garlic, thyme and pepper flakes flavour the cabbage well, but choose your vegan sausage wisely. The chorizo seitan sausage from Viva Vegan packs a serious punch of flavours. This is what makes this a spectacular dish.
Squirrel the sausages into your freezer, so you can whip this up the next time you are wondering what to do with your cabbage.
Quick, tasty and healthy, what’s not to love?
Wish me luck on a month of vegan cuisine!
My cooking escapades have brought me to the emergency department twice. Both times for cutting myself deep enough such that it wouldn’t stop bleeding. If your cut doesn’t stop bleeding with pressure after 15 minutes, you need to get yourself some help.
The first time I cut myself, three years ago, was when I made a similar potato-kale soup. I was chopping my potatoes, sliced and then stacked, when the top one slipped out from underneath and I ended up chopping my finger instead. Sharp knives don’t cut you, dull knives do! And sadly my dull blade made me use a bit too much force. I was in the middle of making a soup, so I put on a makeshift pressure bandage and finished cooking. Thankfully the soup was so easy to make, I could do it single-handed. I was still bleeding nearly an hour later, so begrudgingly, I hiked over to the urgent care center where I got a few stitches.
I thought I learned my lesson about dull blades, so when my parents visited next, I used their sharpener to get some smoking sharp steel.
However, last year, I ended up in emergency yet again. Secondary to dull blades chopping rhubarb for a strawberry-rhubarb pie. Rhubarb can be tough sometimes! I kept bleeding after 15 minutes, and this time I didn’t bother to finish making my pie before trekking over to the emergency department. I popped my pie dough and filling into the fridge and sat patiently for 4 hours for some glue to heal my cut.
When I returned, I discovered the secret to crispy pie crusts: chilling that dough. This was the same tried-and-true “Never Fail” pie crust recipe from the back of a Crisco container my mom uses, but she even conceded how much better the crust was this time. So light and flaky.
Three strikes and you’re out, right? Two times, no more!
I knew what my problem was. I love my knives dearly, but since I use them so often I need to keep them sharp.
I figured I would splurge and buy myself a good knife sharpener, the one recommended by America’s Test Kitchens. It may cost $150, but if it saves me another trip to the emergency department, it would be worth it.
I am pleased to report that since then, I have been cut-free. I even tackled this potato kale soup without incident.
But back to this soup: it is a healthy, hearty soup adapted from Viva Vegan. Caldo verdo literally translates to green soup and kale is a center star in this soup. The potato mashes down into a creamy base and there is a subtlety of flavour from the thyme and oregano. This soup is Portuguese in nature, and Portugese cuisine is very prominent in Brazil as well. It would be a nice, simple soup without the chorizo, but it is downright tasty with the chorizo. And yes, this soup is still vegan! I used homemade chorizo sausages for a definite flavour boost (recipe here).