Roasted Grape Tomatoes, Brussels Sprouts and Seedy Cabbage

Roasted Grape Tomatoes
 I'll admit tonight's meal was not entirely vegan, since it was based around storebought pierogis, but most of it was. You could totally make vegan pierogis from scratch using soy milk & cheese with the wonton wrapper method (like this), if you have enough time on your hands!

Pierogi Meal
Seedy Cabbage
I surrounded our pierogis with every veg in the fridge that was on the verge of becoming past it's prime. The half-head of napa cabbage I sauteed with some spices before I used the same pan to fry the onions. The sprouts I roasted with oil, pink salt, and what became garlic chips, in a cast iron pan. The tomatoes were relieved of their brown spots (and taste tested to make sure they had not become bitter, since they were a bit wrinkly), and sugared, salted and oiled to roast.

Roasted Brussels Sprouts


Preheat oven to 425-450F.  
Rinse grape or cherry tomatoes and place on a baking pan. Drizzle with extra virgin olive oil and sprinkle with sea salt and a pinch of sugar. Roast until they start to pop - about 5-10 minutes.

Heat oven to 450F.
Place a cast iron skillet inside the oven to preheat. Trim and halve brussels sprouts and slice garlic cloves. Toss in a bowl with a dash of olive oil and some fresh lemon juice. Season with red pepper flakes, black pepper and your favorite salt, such as sea salt or Himalayan pink salt. Remove skillet from oven and pour the sprouts mix in and stir around - it should be sizzling. Place back in the oven for about 10-15 minutes, stirring to evenly brown.

Napa Cabbage, chopped
Earth Balance
Olive Oil
Cumin seeds
Mustard seeds
Dried Dill
Cider Vinegar
Red Pepper Flakes
Black Pepper
In a skillet over medium heat, melt a pat of earth balance with a splash of olive oil, and a little salt. When it starts to bubble, add a teaspoon or so of cumin and mustard seeds and cook 2 minutes until they begin to pop. Add the cabbage and stir in. Continue to cook and stir until cabbage begins to wilt and stem parts become more transparent than white. Add a splash of vinegar, a pinch of dill, and season with salt, red pepper, and black pepper to taste.
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