Thursday, July 23, 2009

Sweetsop Sorbet

What the heck is a sugar apple? That's what I first thought when my dad showed up in the kitchen with two of them, and after a quick Google search (which is where I found the pic), I found out their common name is "sweetsop". I had asked my dad to surprise me with something I had never tried in a recipe before, and I definitely had never seen OR tasted these. They taste like a strange mix between a really sweet pear, and something else, that I cant quite put my finger on. I decided to make sorbet out of it, mixed with strawberries. Delicious!

I don't have a picture...we ate it so fast that there wasn't time. To make it, 2 sweetsops, 1 cup of frozen strawberries (the last flat from the market!), 1/2 a cup of water, less than 1/4 of a cup of brown sugar.

Next time I make this (and there will be a next time believe me...) I might not use any sugar at all, it was really sweet!

Sunday, July 5, 2009

Recipe Catch Up, and Vegan Cabbage Rolls

I'd like to say the reason I've been away is that I've been super busy, but I haven't really. Today I made vegan cabbage rolls which were delicious! Initially they were a bit sage-y, but after a couple bites I didn't even notice it. Maybe I'd reduce the amount by half next time.

1 big ol' cabbage


1 pound of mixed chickpeas, kidney and black beans
7 mushrooms, chopped
2 onions, chopped
3 cloves of garlic, chopped
2 cups of cooked mixed wild and brown rice
about a tbsp of olive oil
2 tbsp of sage (I would think about reducing it by half)
2 tsp oregano
thyme ( used the last little bit in the jar...not a measurable amount)
1 tbsp of Bragg's soy sauce
3 tbsp of water
pepper to taste


2 tins of low sodium tomato sauce (the kind with just tomatoes...nothing fancy)
1 the juice of one large lemon
1 tsp of dill
2 tbsp of maple syrup
pepper to taste
1 tsp of chili pepper
1 tsp of garlic powder
1 tsp of onion powder



Saute the oil, onion and garlic until softened.
Add mushrooms and saute for another 3-5 minutes
Add the bean mixture, and the spices, water, soy sauce, mix well.
Blend the bean mixture just a bit, DON'T PUREE IT! You want it to have the consistency of regular cabbage roll filling, not a smoothie...

Bring the tomato sauce to a simmer on the stove, add lemon juice, spices, maple syrup. Cover and let simmer until you are ready to pour over the cabbage rolls.
Core the cabbage (I had to Google how to this)
Bring a large pot of water to a boil, and lower the cabbage into the water.
Soon the cabbage leaves will begin to come off, and using tongs, remove the leaves from the water. Let cool on a plate.

Preheat the oven to 350 degrees.

Once all the leaves are off, scoop a big spoonful of the filling and roll up like a burrito.
Place all of the cabbage rolls in a roasting pan and cover with the sauce.
Cook for about 40 minutes.

I know it seems like a lot of steps, but I had a lot of fun making these, and they were delicious.

I also tried making Jae Steel's Vegan Quiche (although I omitted the crust) and it was delicious! My family of non-vegans loved it too, so you should try it! I also tried an up and coming muffin recipe from her cookbook Ripe from Around Here. So damn good!