Spring Feast
Every year, in temperate countries, the coming of spring is a milestone for human societies, announcing the return of the good weather, the start of crops, the lengthening of the daylight and promises of a warm and leisurely summer.
To celebrate the first day of spring, Cavita came up with this vibrant & colorful fully vegan meal. In addition of working towards your beach body, this recipe will have you discover cabbage under a broad new light: crispy and caramelized.
Cabbage has you covered nutrition-wise as it brings you vitamin K, vitamin C and vitamin B6. Some people use cabbage as a treatment for stomach ulcers, headaches, obesity and skin disorders. Cabbage is also a good source of dietary fiber and contains beta-carotene, iron, magnesium, calcium, and the antioxidants choline.
We hope you enjoy this creative way to incorporate cabbage into your meals and be sure to enjoy the equinox!
The ingredients are given for 3 medium servings.
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INGREDIENTS
Potato-Carrot Puree
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3 potatoes
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3 carrots
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1 head of garlic
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1 knob of ginger
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1/4 white onion
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1 stick of celery
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2 tbsp nutritional yeast
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Salt
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Black pepper
Roasted Cabbage Steak
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1/2 cabbage
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Olive oil
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1 tbsp cumin seeds
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1 tbsp roasted cumin powder
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Salt
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Black pepper
Fruit Bowl
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1 grapefruit
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1 cup raspberries
DIRECTIONS
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Preparing The Potato-Carrot Puree
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Wash, peel and chop the potatoes and the carrots.
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In a pot, bring to a boil water and place the potatoes, carrots, peeled ginger, peeled garlic, onion, and chopped celery.
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Cook until vegetables are tender.
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Place all vegetables in the blender and use some of the liquid from boiling everything to puree the vegetables.
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Add nutritional yeast, salt, and black pepper to taste.
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Puree everything until smooth.
*** I usually reserve the liquid from boiling the vegetables as my personal organic veggie stock for other dishes.
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Preparing The Roasted Cabbage Steak
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Peel and wash your cabbage.
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Chop into steak cuts as shown in the picture below.
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Place on a baking tray and drizzle olive oil over the steak cut cabbage.
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Sprinkle roasted cumin and cumin seeds along with some salt and black pepper to your taste.
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Roast in a preheated oven at 350°F for 45 minutes or until tender and cooked.
*** I use Rock Sea Salts with big grains. | You can use any spices of your choice.
Preparing The Fruit Bowl
1. Wash and slice the grapefruit into wedges.
2. Place into a bowl and top with fresh raspberries for a nice contrast in taste.
