Oven Roasted Red Cabbage

Oven Roasted Red Cabbage
Vegan, Gluten Free

So humor me, Bruce did and he found this to be quite a satisfying meal. This was made with all of the left overs from the spring rolls, since I hate food going to waste.

1/2 a small head of red cabbage, sliced (they look like patties)
1 clove of garlic, minced
1-2 apple(s), skinned and chopped
2 teaspoons of minced fresh ginger (I zested)
2 teaspoons of cardamom
crushed red pepper to taste
1/2 cup balsamic vinegar, divided

1. Preheat oven to 400 degrees.

2. In a shallow glass baking dish, place the cabbage, garlic and half of the balsamic vinegar. Add a pinch of salt to bring the flavors together. In a small bowl combine the apple, ginger, cardamom and crushed red pepper. Combine apple mixture to the tops of the cabbage and bake for 20-25 minutes, or until cabbage is tender.

Cardamon Oatmeal Fig Cookie

Cardamon Oatmeal Fig Cookie
yields about 16 cookies

By replacing the cinnamon and raisins, and using figs and cardamon you find yourself with spicy and earthy flavors in your mouth! Finding this recipe was a blessing, since I had figs in the fridge that were going to turn at any moment. Bruce loved these and in fact, I offered one to my boss and he liked it! My boss is the "we have to eat meat" kind of guy, so there you go.....

Ingredients:

2 cups rolled oats (not instant)
2/3 cup gluten-free flour mix, such as Bob’s Red Mill (or all-purpose flour)
1 1/2 tsp egg replacer
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/3 cup brown rice syrup
1/3 cup maple syrup
2 T coconut oil, melted
2 T unsweetened applesauce
1 teaspoon vanilla
1 1/2 cup fresh figs, stems trimmed and chopped into chunks (use at least one cup)


1. In a large bowl, whisk the flour, egg replacer, baking soda, salt, cloves, cardamom and oats together until thoroughly combined.

2. In a smaller bowl, mix together the brown rice and maple syrups with the coconut oil, applesauce, and vanilla. Add the wet ingredients to the dry ingredients and mix together. Fold in the fig segments. Refrigerate the dough for 30 minutes.

3. Once the cookie dough has chilled, preheat oven to 350. Line two baking sheets with parchment paper. Scoop the dough by heaping tablespoons onto the baking sheets, keeping in mind that these cookies will spread out (so don’t crowd them together).
Bake for 13-15 minutes, or until cookies have firmed and are golden brown around the edges. Remove from oven and let sit on the baking sheet for about 5 minutes before transferring them to a cooling rack. Let cool completely before serving. Enjoy!

Found: Keepin' It Kind