Curried Ginger Cabbage with Cashews & Quinoa

I think I may be on a bit of a cashew streak. So if you don't like cashews, I apologize...also, who are you? Apparently there's a whole tribe of people hating on ginger, too. Oh, the horror! Vegan Yack Attack is one of said people. It's okay, Jackie, I forgive you and your ginger detestation. Anyways, this is one ginger, curry, and turmeric laden dish that's brimming with healthy goodness. With the addition of quinoa and cabbage, is there a healthier dish out there? Ginger and turmeric are both super anti-inflammatory and antioxidant powerhouses. For nutritional information on them click those links. And of course we all know that cabbage is super nutritious. It's in the cruciferous family of vegetables and is one of the best overall cancer fighting veggies. You could read the article "Antiproliferative and antioxidant activities of common vegetables: A comparative study" from the Journal of Food Chemistry (yes, there's a journal for that). Or, you could just watch this very informative video. Go watch! And learn.

Yep, paired up with protein rich quinoa, this makes one super healthy dish! Quinoa is a vegan source of complete protein which means it has an adequate proportion of all nine of the essential amino acids. Basically, eat your quinoa folks. It's better than eating parts of a cow.

This is one badass dish and look how cheerful the turmeric makes it. Ooooo. Aaahhh.

Curried Ginger Cabbage with Cashews & Quinoa

Inspired by Washington's Green Grocer

Serves 6

• 1 cup dry quinoa, rinsed well
• 2 cups water
• 2 Tbsp. olive oil
• 1/3 cup raw cashews
• 3 Tbsp. fresh ginger, minced finely
• 1 Tbsp. whole cumin seeds
• 1/2 green cabbage (about 1 1/2 - 2 lbs.), sliced thinly
• 1 tsp. ground turmeric 
• 1/2 tsp. kosher salt
• 1/4 tsp. fresh ground pepper

Bring the quinoa and water together to a boil in a large saucepan. Once boiling, reduce to a simmer and cover. Allow to simmer for 15 minutes. Remove from heat and fluff with a fork. 

Heat the oil in a super large frying pan or wok (the biggest you have!), then add the cashews, ginger, and cumin seeds. Saute for about 5 minutes.

Meanwhile slice up the cabbage and add it to to pan. This can be done in parts, if needed. The cabbage will shrink down though, I promise you. Also, my German's going well. Have you been to Duolingo yet? What! No? Do it, do it now. Put down the Candy Crush/Fruit Ninja/Angry Birds and go learn a language. 

 Add in the remaining ingredients also and stir well to combine. Allow the cabbage to cook for about 10-15 or until just tender.

Add the cooked quinoa to the cabbage mixture and stir well to combine. Serve hot! 

For fun, what am I listening to? Rachael Yamagata – Be Be Your Love

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Creamy Lemon Cashew Pasta with Kale

I don't have too much to say today, except that yesterday we nearly reached 3,000 visits! Whaaa? Yes. People, that's like half of my town just perusing Produce On Parade...it's so weird to think about.  Anyways, not wasting anytime, let us move along to this delicious pasta dish.  Tart and tangy lemon combines with luscious cashews to make one smooth, thick and creamy sauce for penne pasta that pairs with sauteed carrots and wilted kale. Hold up. Cashews? As a sauce base?! Oh the veganity! I know, I know...if you're not vegan, a cashew-based sauce may seem a bit odd. However, rest assured that you don't have to be vegan to enjoy this hearty dish. It's a tastier, healthier, friendlier, and downright jazzier alternative to a boring alfredo dish.

 So go make it! And enjoy all the vegany goodness. 

Creamy Lemon Cashew Pasta with Kale

Inspired by An Officer and A Vegan

Serves 6

• --For The Sauce--
• 1/2 cup raw cashews, soaked
• 3 cups vegetable broth
• 2 lemons, juiced
• 3 Tbsp. cornstarch
• 1 Tbsp. olive oil
• 1 1/2 tsp. dried basil
• 1/4- 1/2 tsp. turmeric
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• --For The Pasta--
• 18 oz. dry Penne pasta (or pasta of choice)
• 1 tsp. olive oil
• 1 small yellow onion, diced
• 3 medium carrots, sliced thinly 
• 4 cloves of garlic, minced
• 1 bunch of kale, de-stemmed and chopped
• fresh parsley, chopped for garnish

Place the raw cashews in a small bowl and fill with water to cover the cashews. Microwave for 2 minutes and let sit until ready for use. Drain and rinse before use. Place all the sauce ingredients in a blender followed by the drained and rinsed cashews and whirl on high until smooth.

Bring a large pot of salted water to boil. Once boiling, add the pasta and cook until al dente. Drain and set aside. While the water boils, heat the olive oil in a large frying pan. Add the onions and carrots and saute for about 5 minutes, then add the garlic and continue to saute for another few minutes.

Now, add the sauce and saute another 5 minutes or until the sauce thickens. Don't worry, I know the sauce seems thin but it will thicken up as it cooks. Next, add the kale and allow to cook a couple more minutes, until the kale has just wilted. 

Add the cooked pasta into the sauce and veggie mixture and stir well to combine. Serve hot with plenty of fresh parsley atop. 

I thought I'd share this wonderful quote. It really sums up how I feel quite perfectly. I'm ever changing and always surprising myself, but one thing that stays true is that I really have always tried to better myself (some things more than others...knitting...yea, it's not meant to be).

There are lots of little things we can do to help make ourselves healthier and happier and the world a more peaceful place. They don't have to be big changes. Sometimes the littlest changes turn around to be the most profound influences.

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And of course for fun, what am I listening to? Langhorne Slim – On the Attack

Homemade Instant Oatmeal Packets & Backpacking

Today I give you a simple recipe and some awesome Alaskan backcountry pictures!  When Todd and I decided to go backpacking up by where we got married last year, we knew we had a rather large stash of 1000 year old Mountain Houses and Backpacker's Pantry freeze dried meals. We dug them out only to discover that, as vegans, we couldn't eat a single one. Poo.

So, I decided to make some oatmeal for us. When I was a child, we always brought along those little, sweetened packets of oatmeal backpacking. My favorite was the Fruit and Cream type. Don't you dare give me any of those Apples and Cinnamon ones, blech! Did you know those little packets have whey in them, though? Why, Quaker!? Why???

Oh well. So if you don't want whey in your oatmeal either, here's how to make your own! I used erythritol but you can use sugar if you like. 

Be sure to add freshly picked berries if you have access! This is my favorite breakfast. Bonus points if you eat it in sleeping bag, outside on top of a mountain!

Homemade Instant Oatmeal Packet

Inspired by Quaker Oats

Makes 1 packet

• 1/2 cup dry instant oats
• 2 tsp. erythritol (or sugar)
• 1 tsp. vanilla powder
• 1/8 tsp. kosher salt
• 1/8-1/4 tsp. pumpkin pie spice (optional, or cinnamon, etc.)
• boiling water (amount to preference)
• add-ins (berries, fruit, seeds, nuts, etc.)

In a small baggie/canister/bowl add all the ingredients and mix or shake well to combine. When ready to use, place in an appropriate bowl and fill with desired amount of boiling water.Voila. Done. 

Awesome Alaska Backpacking Pictures

And now on to some amazing Alaskan photos. Below you'll see some of the berries I put in my oatmeal!

Yes, it was a little late in the season, however, the blueberry situation was OBSCENE! I went bananas...obviously. 

Blueberrymania, no? It was pure joy. The Fall colors were very lovely. We don't have these colors quite yet, outside of the mountains. 

Still a little ways to go! It was extraordinarily muddy. And here we are, finally at camp! We made it!

This is the Official "My Backpack's Off"' pose, in case you were wondering. There's no quite feeling like it. Don't laugh.

Todd and Bob may have the whole "relaxing" thing down a bit better than I do.

We saw a massive bear print along with scat. So that was special.

This is what vegans bring camping when they don't plan ahead and dehydrate a meal. There is also some chocolate with candied ginger, and lemon drops too!

Todd got a JetBoil for his birthday. What a spoiled boy!

Our furry child hauls his own goodies, of course. 

He loves us.

Family picture! We were photobombed by a blueberry...

We were happy to squeeze the last backpacking trip in before the snow flies. It was 32 F when I left for work this morning, so literally, we could have snow any day now! Bring it on.

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