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IndianVeganVegetarian

Meatless Monday – Cabbage with Black Cumin Seeds and Golden Raisins

This is one of those super quick and delicious ways to prepare cabbage.
Love this served over a bed of brown rice, or with lentils on the side. Spices are mild, just enough to give a boost of flavor. Enjoy!

Ingredients

1 tablespoon Ghee
1/4 teaspoon black cumin seeds
1/4 of a serrano chili pepper deseeded (optional)
1 10oz bag shredded cabbage (I got mine at Trader Joe’s)
1/2 teaspoon ginger, grated with a microplane
1/4 cup golden raisins
1/4 teaspoon turmeric
Salt to taste
1/4 cup fresh cilantro, roughly chopped

Instructions

1. In a large skillet heat ghee over medium heat.
2. Add cumin seeds, chili, cabbage, and ginger. Stir.
3. Add raisins, turmeric, and salt to taste. Cook 2 minutes.
4. Add cilantro, stir.
5. Cook one minute, stirring occasionally.
6. Serve and enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. ?

   

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SaladsVeganVegetarian

Meatless Monday – Sumi Salad

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The summer heat has me craving salads, so today I made my longtime friend Audrey’s Mom’s Sumi Salad recipe (wow that was a mouthful). I’ve been enjoying this salad for over 20 years now! The dressing is a cinch to make and has that perfect salty-sweet balance. (It makes a great marinade for grilled veggies as well) Love the crunchiness of the cabbage, combined with the juicy mandarin oranges and the sesame flavor just makes me oh so happy. This salad can sit for a while without getting soggy, which is great for BBQ’s, picnics, etc. Feel free to play around with the veggies, I have added avocado to this with creamy delicious results. Enjoy!

Ingredients
For the dressing:
⅛ cup organic sugar
½ teaspoon black pepper
½ teaspoon sea salt
½ cup mild tasting oil
3 Tablespoons rice vinegar
½ tablespoon sesame oil
⅛ cup toasted sesame seeds

For the salad:
3 cups shredded green cabbage (I got mine prepackaged at Trader Joe’s)
1 cup purple shredded cabbage (I bought prepackaged)
½ cup grated carrots
1 Persian cucumber, skin on and finely chopped
8 sugar snap peas (edamame is great too), finely chopped
1 small red pepper, finely chopped
3 green onions, green parts only finely chopped
1 11oz can of mandarin oranges, drained
Handful of shelled roasted and salted sesame seeds
Handful of dry toasted sliced almonds

Instructions
1. Place sugar, pepper, salt, oil, vinegar, sesame oil, and sesame seeds in a mason jar fitted with a lid and shake like crazy. Set aside.
2. Add cabbages, carrots, cucumber, snap peas, red pepper, green onion, oranges, sesame seeds, and almonds in a large bowl.
3. Give the dressing another shake and pour over salad. (Pour as much or little dressing as you desire)
4. Toss until salad is well coated with dressing. Enjoy

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   
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IndianVeganVegetarian

Meatless Monday – Cabbage & Potatoes with Indian spices

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I had some leftover cabbage and potatoes from St. Patrick’s Day, so I whipped up this exotic version of cabbage & potatoes with my Mom. It’s quick, easy, mildly spiced, healthy and delicious. Enjoy!

Ingredients
2 tablespoons ghee, or oil of choice
1 teaspoon cumin seeds
4 medium potatoes, chopped into bite sized pieces
Salt to taste
1⁄2 teaspoon turmeric
1⁄2 teaspoon cumin powder
Pinch of cayenne pepper
1 head of cabbage, quartered and roughly chopped into large pieces (discard the core)
1 teaspoon fresh ginger, grated with a microplane
1⁄2 teaspoon Garam Masala

Instructions
1. In a large wok or large skillet heat ghee or oil over medium heat.
2. Add cumin seeds and stir until slightly browned, roughly 30 seconds.
3. Add potatoes, stir, and add salt.
4. Add turmeric, cumin powder and cayenne, stir and cover.
5. Reduce heat to medium-low and cook potatoes for 15 to 20 minutes stirring occasionally, until potatoes are almost fork tender.
6. Add cabbage, ginger, and Garam Masala.
7. Using two large spoons fold the cabbage mixture into the potatoes, until cabbage is well coated with spices. Add additional salt to taste if desired.
8. Reduce heat to low, cover and cook for 10 minutes, until potatoes are fork tender.
9. Serve and enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   


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