On Sunday night, dinner featured a cruciferous veggie entree served with a cruciferous veggie side. I didn't really mean to get all crazy with the Brassicacae family of vegetables. It just kinda happened.
My boyfriend rarely eats the vegan food I make because, as I mentioned before, he has horrible taste. However, when I made the Stuffed Cabbage from More Fabulous Beans on New Year's Day this year, he insisted that I make the recipe again and again. I'm just now getting around to that.
These cabbage rolls (from Barb Bloomfield's awesome vegan bean book) are stuffed with a seasoned mix of black-eyed peas and brown rice. They're topped with an Italian-spiced marinara and baked in the oven.
On the side, I served up some fresh steamed broccoli from the Memphis Farmers Market:
That sexy-lookin' cheese sauce is melted Creamy Cheddar Teese (yes, Teese still has a place in this Daiya world we live in!).
Since crucifers tend to be high in vitamin C, soluble fiber, and nutrients with cancer-fighting properties, I felt pretty healthy after downing this meal.
On another note: Commenter Hannah noticed my mistake in yesterday's Starbucks post. I said I had an Extra Coffee Light Frappucino, and then I said light frapps were not vegan. Silly me! I didn't actually have a light frapp. I had the Extra Coffee Caramel Frappucino with soy milk, no whip, and no caramel drizzle. Sorry for any confusion. Good eye, Hannah!