A divine vegan & Gluten-Free dinner!
This evening, I made this tasty vegan dinner.
Yum Yum Yummm!
There is also pointed cabbage in here! What is that, I hear you say,…???
A lovely pointed cabbage!
Pointed, hearted or sweetheart cabbage as it is sometimes known, is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste. When buying pointed cabbage look for crisp, bright looking leaves and avoid any that are wilting, yellowing or have discoloured patches or holes.
Recipe: For 2 persons
Ingredients:
4 larger firm sweet potatoes, peeled & cut up into smaller chunks, washed & well-drained
Herbamare salt
Maldon sea salt
Black pepper
a fruity evoo
3 teaspoons of hot curry powder
100 ml coconut milk
1 + 1/2 teaspoon of garlic powder
2 smaller dollops of vegan butter
2 tablespoons quinoa flakes
12 Vegan & Gluten-free organic Tamruc falafel balls, mine were special ones with added dates, raisins & basil & parsley in them. My brand was: Florentin Organic Kitchen, I bought it in the Bioplanet!
260 gr of shredded, cleaned pointed cabbage, the main hard core removed &outer leaf removed
To serve: 2 tablespoon pine nuts, 1 tablespoon per plate
Method:
1. Cook sweet potato chunks with some Herbamare salt added. Cook until al dente. Drain & steam off the excess of water. Add some black pepper & sea salt to taste, but not too much. I added 2 teaspoons of hot curry powder & 2 teaspoons of garlic powder. Mix & mash well. In the meantime, take a larger non-stick pan & pour 1 tablespoon or two of that fruity evoo all in it & heat up. When hot, add shredded pointed cabbage & stir fry until al dente. Add 1 teaspoon of hot curry powder & 1/2 teaspoon of garlic powder & stir well. Add also the 2 tablespoons of quinoa flakes. Mix. Pour 100 ml of coconut milk to the mix. Mix well. Heat up. When cabbage is ready to eat, add to the sweet potato mix. Mash it through the sweet potatoes mash. I added 2 dollops of vegan butter to it. Mix well. Taste! It has to taste fabulous!
2. Fry your vegan, gluten-free falafel in some fruity evoo on medium heat on all sides until hot & browned on all sides. Cut each of your falafel into 2.
3. Take 2 clean plates & add pointed cabbage-sweet potato mash in the middle of each plate. Flatten it a bit. Divide your cut up falafel halves onto the 2 plates. Just before serving, scatter your 1 tablespoon of pine nuts over each platter & devour instantly with a loved one! Enjoy! The dates & raisins in the falafel go beautifully well with the hot curry powder & pointed cabbage -sweet potato mash! You also need the pine nuts! ;) Yummmm! If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! 
You might like:
1. Curried pointed cabbage stir-fry with apples, raisins & pecans!
2. Spiced pointed cabbage & veggies soup with chickpeas
Filed under: Dairy - Free, Egg - Free, Gluten - Free, Vegan, Vegetarian
