Roasted Cabbage with Cider Simmered Leeks

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Roasting the cabbage brings out its inherent sweetness, rounded out by a hint of smokiness coming from the crusty edges. The leek mixture is simmered in apple cider; a perfect complement that you’ll want to use it in your repertoire again and again for its delicious flavor.

Roasted Cabbage with Cider Simmered Leeks

1 medium head cabbage
4 tablespoons extra-virgin olive oil, divided
Sea salt
Fresh ground black pepper
3 leeks, thinly sliced (just the whites and about half of the greens), and well-washed
2 carrots, peeled and thinly sliced
1 cup apple cider
1 1/2 teaspoons dried thyme

Preheat the oven to 450F. Line a baking sheet with aluminum foil. Remove the tough outer leaves of the cabbage. Cut into wedges about 1 to 1 1/4 inches thick, cutting out the core when necessary. Arrange on the baking sheet. Drizzle with 2 tablespoons  of the oil and sprinkle with salt and pepper. Bake for about 30 minutes until brown and crispy, then flip and bake an additional 20 to 30 minutes until cabbage is tender and crispy on the edges.

Meanwhile, heat the remaining 2 tablespoon of the olive oil in a medium saucepan. Add the leeks and carrots. Cook until softened, about 8 minutes. Add the apple cider and thyme. Bring to a boil, then reduce and let simmer for about 20 minutes. Remove the lid and continue to cook until the cider has thickened and nearly absorbed, about 10 minutes longer.

When the cabbage is finished roasting, transfer it to a serving dish. Top with the leeks and carrots. Let stand about 20 minutes before serving for the leek mixture to meld into the cabbage. Serve warm.

Portabello Pizzas with Almond Parmesan

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Both the sauce and the parmesan can be made in advance, so putting these together will take just a few moments. As an alternative, chop all of the vegetables and roast them, then toss them with penne, the pizza sauce, and the almond parmesan for a deconstructed version.

Portobello Pizzas

For the Sauce:
1/2 cup  tomato paste
1/2 cup water
Sea salt to taste
Fresh ground black pepper to taste
2 teaspoons dried oregano
2 teaspoons (10mL) dried basil
2 teaspoons (10mL) agave nectar
1/4 teaspoon (5mL) garlic powder
1/4 teaspoon (5mL) onion powder

For the Mushrooms:
6 portabello mushrooms
Sea salt
Fresh ground black pepper

For the Almond Parmesan:
1/3 cup (60mL) whole almonds
3 tablespoons (45mL) nutritional yeast flakes
2 teaspoons (10mL) extra-virgin olive oil
Generous pinch of sea salt

Toppings:
Thinly sliced red bell pepper
Thinly sliced green bell pepper
Thinly sliced red onions
About 5 sundried tomatoes, not oil-packed, soaked in warm water for 5 minutes

To make the pizza sauce, put all of the ingredients in a medium saucepan. Bring to medium heat and let cook 10 minutes. Remove from heat and let stand while preparing the other ingredients. This can be made in advance and the flavor improves as it stands.

To prepare the portabellos, preheat the oven to 425. Line a 9×13 pan with aluminum foil. Use a moist paper towel to wipe the portabellos clean, then use a fork to scrape out the gills. Put in the pan and sprinkle with salt and pepper. Bake 10 minutes until almost tender, then flip and bake an additional 10 to 15 minutes longer until cooked all the way through. Remove from the pan and let drain on paper towels. Drain any excess liquid from the pan.

To make the almond parmesan, put all of the ingredients in the food processor. Pulse until the mixture is finely ground. You’ll use about half of the mixture in this recipe; store leftovers in an airtight container in the refrigerator.

After the portabellos are drained, put them back in the pan. Spread pizza sauce inside each one (depending on the size of your portabellos, you might have leftover sauce. You can refrigerator or freeze it or use extra for dipping the mushrooms in). Top with the peppers, onion, and sundried tomatoes, or your other favorite toppings. Sprinkle generously with the almond parmesan cheese. Return to the oven and bake until toppings are cooked through, about 10 minutes. Serve warm.

Moroccan Chickpea Stew

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Moroccan inspired flavor comes together in this hearty and healthy winter stew. The addition of dried apricots — which might not be something we add to stew everyday — add a wonderful texture and flavor, so don’t leave them out. It is the perfect balance of sweet and spicy; for more of a kick, add the extra cayenne pepper. Serve alongside fragrant brown basmati rice, about 1/4 cup (60mL) uncooked rice per person.

Moroccan Chickpea Stew

1 tablespoon extra-virgin olive oil
2 medium onions
1 carrot, peeled and cut into 1/2-inch pieces
1-inch piece of fresh ginger, peeled and minced
2 to 4 cloves garlic
1 1/2 teaspoons turmeric
1 teaspoon  ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Sea salt to taste
1 tablespoon sorghum flour
1 (14oz/414mL) can organic, no-salt added chickpeas, drained and rinsed (I use Eden Foods)
1 (28oz) can diced tomatoes (I use unsalted)
1/2 cup water
2 tablespoons tomato paste
1 tablespoon  agave nectar
1 red bell pepper, cut into bite-sized pieces
1 small head cauliflower, cut into bite-sized pieces (about 5 cups)
5 oz chopped, dried unsulphured apricots (I use Nature’s Best)
Zest of 1 lemon
1/2 to 1 cup  fresh cilantro, finely chopped

Heat the oil in a large saucepan over medium head. Add the onion and carrot. Cook about 5 minutes, until beginning to soften.Add the ginger and garlic. Cook an additional 1 to 2 minutes more, until fragrant.

Stir in the turmeric, coriander, cinnamon, cumin, and a 1/4 teaspoon of the cayenne pepper.

Sprinkle with sea salt and flour, and add the chickpeas. Cook until the vegetables and chickpeas are coated with the spices and the mixture smells spicy, about 30 seconds.

Add the diced tomatoes, water, tomato paste, and agave nectar. Mix well. Add the red pepper, cauliflower, and apricots. Bring to a boil, then cover and simmer 15 to 20 minutes, until the cauliflower is tender but still firm.

Remove the lid and stir in the zest and cilantro. Cook an additional 5 to 10 minutes, until thickened and cauliflower is cooked all the way through.

Let stand 15 minutes before serving. Like most stews, this becomes more flavorful as it stands. I recommend making it in the morning and serving it in the evening.

Serve with brown basmati rice. (If you have a rice cooker, this is my favorite way to make it)