Saturday, April 21, 2012


Lately I have been combing all of my recipe books for plant-based, whole foods recipes using mainly local, seasonal ingredients [see this post to understand why local has become really important to me]. Turns out there are quite a few out there.

In honor of earth day I thought I would share one of my favorites. It's extremely simple, filling, and unexpectedly delicious. This recipe comes compliments of Super Natural Every Day by Heidi Swanson [author of the blog "101 Cookbooks" and Super Natural Cooking] and happens to be on the cover of the cookbook.

This earth day may you find yourself outside admiring the flowers, trees, grass, bugs, birds, dirt, air, water, and all else natural and good within this planet. May you gaze up at the stars in awe that something so much bigger than you and me is going on around us. May a deep gratitude flow from you and may you find ways to preserve what you've seen.

And may you whisper a prayer of thanks to the creator of it all.

Happy Earth Day.


6 -8 small potatoes or 3 -4 larger ones, cut into small cubes
1 - 2 tbsp. of extra virgin olive oil
pinch or two of finely ground sea salt
a few grinds of black pepper
1 medium size sweet onion, finely diced
3 garlic cloves, peeled and minced
3 - 4 c. of cooked white [or Northern] beans. drained and rinsed

1 head of green or purple cabbage, thinly sliced

In a large cast iron skillet or wok, heat oil. When oil is warm, not smoking, add potatoes. Sprinkle with sea salt and pepper. Cook until just soft, stirring frequently, about 5 - 7 minutes. When soft, add onion and garlic and cook an additional 3 - 5 minutes. Add cabbage, mix, and cook until cabbage is soft with a little crunch remaining [or to your preferred texture]. Don't worry if the cabbage seems to overflow. It will shrink as it cooks. Stir occasionally. Season with salt and pepper to taste and serve immediately.

This will make a large batch allowing for leftovers!

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