Vegan Un-stuffed Stuffed Cabbage

File this one under "Hotel Cooking Challenges".
My partner and I are currently mid-move to our new home. His contract in Virginia was unexpectedly extended until the end of this month so here we are in a "charming" Extended Stay America for a few more weeks. A friend who recently had a similar experience asked me if I was working with one of those kitchens that belongs in her daughters' doll house...maybe, if it had an oven and a few more pots.

So what vegetarian/vegan delights can I whip up in this 2 range/2 pot kitchen? Last night I attempted Un-stuffed Stuffed Cabbage. A high school friend posted a recipe a few weeks back. I was reminded of how much I love stuffed cabbage and how long it's been since I had it so I decided to tweak it a bit and make it vegan.

Fair warning:
Some of the photos in the weeks to come might not be magazine-ready given the circumstances. I do guarantee that pretty or not, I will not post a photo of anything unless my culinary adventure was a success and the result was YUM!

Vegan Un-Stuffed Stuffed Cabbage

Ingredients:

-1 lb vegan/vegetarian "beef" crumbles

-1 tbs oil

-1 medium/large onion chopped

-1 small cabbage, chopped

-1 clove garlic, minced

-1-2 14.5 can (I used 1 1/2) diced tomatoes

-1 8oz can tomato sauce

-1 cup water

-1 vegetable bullion

-1 tbs Goya Adobo Light (or to taste)

-black pepper to taste

-2-3 cups cooked white (or brown) rice

1. In skillet, heat oil over medium heat and add onions. Sauté until translucent, then add garlic and beef crumbles. Season the beef with Adobo. Brown, stirring frequently, for 5-7 minutes. 

2. Add the remaining ingredients and bring to a boil (add water or diced tomatoes as needed and to taste). Cover and simmer on low/med low for about 20 minutes, stirring ocassionally. You will know it's done as soon as the cabbage is tender.

Enjoy!

Vegan Arroz con Habichuelas y Chorizo

No Puerto Rican diet is complete without rice and beans. We eat it with just about anything. Arroz Junto (together rice) is what we call it when we cook the rice together with the beans and just about any other ingredients you might wish to add into the mix (usually beans and shrimp or chorizo). 

Puerto Ricans are masters of "pauper" meals. We may find ourselves out of a job from time to time and we might have to scrape our pennies together to make the bills when things get tough, but we will seldom go without delicious food in our tummies. Arroz Junto is a great example of that. It is satisfying AND cheap...and most importantly delicioso!

Vegan Arroz con Habichuelas & Chorizo

Ingredients:

2 cups long grain rice

2 cups water

2 Soy Chorizo (I use Trader Joe's Soy Chorizo)

1 can red beans (drained)

4 oz. tomato sauce

1/2 cup Goya Recaito

1 tbsp oregano

1 tsp dried epizote

2 tbsp vegetable or olive oil

1-2 packets Goya Sazon (to taste)

1 handfull manzanilla olives (or go crazy if you love them!)

1. Remove chorizo "meat" from casing and set aside.

2. Heat oil in caldero.

3. Add chorizo to caldero and brown for about 5 minutes, stirring regularly.

4. Add all other ingredients (except for rice and water) and stir.

5. When mixture begins to boil add rice and water and stir.

6. Bring to boil, cover and reduce heat to medium-low. Cook for 15-20 minutes covered.

7. Uncover and stir. If rice is not yet tender, continue to cook until desired tenderness.

Great served with a side salad! Another idea is to serve as a burrito filling with vegan or cheddar cheese and sour cream (or alternative) and shredded lettuce, tomatoes and raw diced onions.

Serves about 6 (normal servings). Less if you go for seconds (or thirds) like I do.