You are currently browsing the monthly archive for April 2015.

Cabbage Roll Casserole with Vegan Sour Cream on Toast

Cabbage Roll Casserole with Vegan Sour Cream on Toast


I call this recipe Cabbage Roll Casserole because I don’t make actual cabbage rolls.  I think it’s simpler this way, and I’m all about making things as simple as possible!

Please note that this recipe is designed to give you a freezer supply of Cabbage Roll Casserole fixings for several meals (i.e. 5+).  The idea is that you make the Cabbage Roll Sauce and the Cabbage Roll Filling ahead of time, then freeze portions until you’re ready to buy some cabbage and put it all together.

Don’t let the initial work scare you off because this is super yummy and it makes a lot!

Once you have your first batch of sauce and filling made, you’ll find that you won’t run out of both at the same time.  That’s because the sauce recipe makes enough for 8 portions and the filling recipe makes enough for 5 portions.  So, in the future, you’ll only have to make one or the other to keep your freezer stocked.  (Each portion serves 2 adults in my house.)

I do recommend that you have a basic coffee grinder for grinding the fennel.  My Mr. Coffee grinder is dedicated to grinding spices.  To clean the grinder, I use a dry brush to clean the base/around the blade and I wash the lid with soap and dish detergent.

I combine all the spices in the grinder, not just the fennel (for the filling).  I think it helps the uniformity of the grind when you have more volume.  The aroma of the fennel-sage-oregano-thyme combination is incredible!

Ok, let’s make this recipe happen!

Cabbage Roll Sauce portions in the freezer

Cabbage Roll Sauce portions in the freezer



1 T oil (olive or coconut)
28 oz can crushed tomato with basil
15 oz can tomato sauce (no salt added)
2 tomatoes, chopped
6 T lemon juice
1/2 C brown sugar (or 1 T agave + 1 T molasses)
1/2 C non-dairy milk
1/2 t salt
1/2 t black pepper
1 t dill weed
1 t garlic powder
1 t onion powder
2 t chili powder


  1. Simmer all ingredients in a large saucepan for about 30 minutes.
  2. Portion into 1/2 pint freezer jars.
  3. Freeze until needed.

Makes about 8 portions.  (This sauce is good over pasta as a basic sauce recipe).

Cabbage Roll Filling (this batch made with tempeh)

Cabbage Roll Filling (this batch made with tempeh)



1 batch cooked long or medium grain brown rice (about 2 3/4 cups)
(1 batch = 1 cup dry rice & 1 1/4 C water in a rice cooker for 55 minutes)

2 T fennel seeds (measure, then grind as noted above)
1 T dried sage
1 t oregano
1 t thyme
1/4 t salt
1/4 t black pepper

1 pkg (12 oz) Yves Meatless Ground Round OR 1 block crumbled tempeh OR 2 cups cooked lentils

2 T oil (I use coconut oil)
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
18-20 small or 10 large white or crimini mushrooms, chopped

14.5 oz can diced tomatoes
2 T organic soy sauce or tamari
2 T vegan Worcestershire sauce
3 T water


  1. Cook the batch of rice while you work on the rest of the filling.
  2. Grind the spices and set aside.
  3. Use a soup pot.  Heat the oil on medium.  Add the onion, green pepper, and garlic to the pot.  Saute for a few minutes.
  4. Add the mushrooms and spices and saute for a few more minutes.
  5. Add the diced tomatoes, soy sauce/tamari, Worcestershire sauce, water, and the meatless ground/tempeh/lentils and continue to cook on medium for ~10-15 minutes.
  6. Turn off the heat and stir in the rice.
  7. Portion into 1-pint freezer jars.
  8. Freeze until needed.

Makes about 5 portions.

Yves Meatless Ground

Yves Meatless Ground



1/4 to 1/3 of a green cabbage (depends on size)
1/2 pint portion of Cabbage Roll Sauce (above)
1 pint portion of Cabbage Roll Filling (above)

Vegan sour cream (optional, as a topping)


  1. Cut up the cabbage into ~1 inch size pieces.  (I remove the thick stems first.)
  2. Thaw and warm the sauce and the filling (I use the microwave).
  3. Coat the bottom of a square (8-9″) glass pan with a little bit of sauce.
  4. Layer cabbage and filling in the pan.
  5. Evenly distribute the rest of the sauce on top.
  6. Bake covered at 400 degrees for 40-45 minutes (until bubbly and the cabbage is soft).
  7. Top with vegan sour cream or have a side of sour cream on toast (optional but good!).


Breaded Marinated Tofu Sticks

Breaded Marinated Tofu Sticks

This recipe can be made lots of different ways!  I encourage you to experiment with different spice, vinegar, flour, nut/seed and/or oil combinations.

Here are some possibilities that come to mind:

  • Mexican– cumin, chili powder, oregano, chipotle, cayenne, hot sauce, salsa
  • Italian– garlic, Italian spice blend, basil, crushed fennel, nutritional yeast, red wine vinegar, balsamic vinegar, vinegar from a Kalamata olive jar
  • Curry– turmeric, cumin, coriander, curry powder/curry paste, garam masala, powdered ginger/ginger juice, fine shredded coconut, toasted sesame oil (for the marinade, not frying).
  • Vegan seafood (fish/crab) style– Old Bay Seasoning, dill weed, malt vinegar, dill pickle vinegar, beer for marinade, lemon juice, nori flakes
  • Savory– thyme, sage, powdered rosemary, parsley, celery salt, black pepper, paprika

Tonight, I made these tofu sticks for tacos, so that’s why the recipe below includes cumin and chili powder.  I made this batch “non-spicy'” so that I could offer them to my 7 month old baby.

Also– I used ground raw cashews only because I happen to buy cashews by the 5-pound bag (from, and I have a jar of ground cashews ready to go in my fridge. Of course, you can omit the nuts or substitute another kind.



Coconut or olive oil

1- 14 oz block organic extra firm tofu

2 T tamari or organic soy sauce
2 T rice wine vinegar
1/2 t liquid smoke
1/2 t cumin
1/2 t chili powder
dash oregano

1/4 C all-purpose flour
1/4 C organic cornmeal
2 T organic cornstarch
2 T ground raw cashews


  1. Drain and press the tofu for a couple hours.  Discard the extra liquid, then cut the tofu into sticks.
  2. Combine the marinade ingredients:  soy sauce, vinegar, liquid smoke and spices.
  3. Marinate the tofu sticks in a single layer for a couple hours.
  4. Combine the breading ingredients in a gallon size plastic bag:  flour, cornmeal, cornstarch, and nuts.
  5. Before frying, toss the sticks in the breading mixture.  Add any excess liquid to the frying pan.
  6. Put some oil in a large fry/saute pan and heat on medium.
  7. Cook the sticks until golden, flipping every few minutes so that all sides are browned.

Enjoy!  I guarantee these will disappear fast!

Tofu Tacos

Tofu Tacos

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 3,981 other subscribers
"My purpose is not to offend you, it is to provoke you to think." Unknown


My Last 50 Blog Posts


April 2015

%d bloggers like this: