Curry Crockpot Cabbage Rolls

More photos of the prep here...

Keep It Simply Steamy

Fresh, organic, preferably from your own garden.
Served my family of 5, including 2 toddlers.
2 zucchini
1/2 green cabbage
2 large carrots
1/2 white onion


1 c TVP
1 t garlic powder
1 t onion powder
1 can stewed tomatoes


1. Cut veggies down to bite size, for your eaters.
2. Put them in a steamer for 10-12 minutes, I added thyme from the garden.
3. While that steams re-hydrate TVP with 1 cup veggie broth. Let sit 8 minutes or so.
4. Stir in spices and a can of stewed tomatoes- I used one with green peppers, onions and garlic.
5. Spoon veggies in bowl, top with TVP mixture and a dash of favorite spices- Tabasco & parsley for me, Spike & spoon of bbq sauce for the kids, curry & chives for hubby.
6. Enjoy with your favorite fruit on the side.

S is for Summer, Steak & Salad

My husband is quite the trooper. He eats lots of veggies, many failed efforts and actually supports me in my endeavors. But he likes steak. He makes a wonderful steak. So good it makes this Vegan girl drool and have a bite- or sometimes 10.


What's left of the bounty above shows on the plate below!

Sugar Daddy also grills up a mean piece of Mahi Mahi and some tender crisp summer squash. All of the aforementioned good food went quite nicely with today's salad creation. Especially the grilled fish.


Fresh, organic, preferably-from-your-garden ingredients:
Served my family of 5, includes 2 toddlers.

• 1 1/2 c Spring Mix, chopped
• 1/2 c green cabbage, shredded
• 1/4 red onion, diced
• 1 stalk celery, diced
• 1/4 Persian cucumber, sliced & quartered
• large carrot, "ribboned"
• 2 T Dill Healthy Creamy (Majestic) Garlic
• 2 T Cashew Cream Sauce (add link)
• 2 t Sweet Curry Sprouted Sunflower Seeds

1. Prep all veggies.
2. Toss together.
3. Use scissors to chop.
4. Eat with your favorite fork.