Ingredients 1 large head of cabbage, shredded or chopped (yield 4-5 cups) 1 1/2 cups of leeks, cleaned and chopped or 1 1/2 cups yellow onions, sliced 4 cloves garlic, roasted 3 15-oz cans of unsweetened coconut milk 1⁄4 cup water 1/4 cup flat leaf parsley, chopped 6 sprigs fresh thyme 2 bay leaves

Spice mix

1 1/2 tsp turmeric, ground 1⁄2 tsp allspice 1 tsp ground coriander 2 TBSP curry powder 3/4 tsp Garam Masala (optional) 1/2 tsp black pepper 1/2 tsp chipotle powder or 1/2 tsp smoked paprika 1 cinnamon stick 3⁄4 tsp kosher salt

Method

ADD your prepared cabbage and leeks to a large, lidded container or 2-gallon ziploc bags, filling no more than 3/4 full.…

By The Vegucator — Dawn Hilton-Williams Serves up to 12 (½-cup servings) INGREDIENTS 2 large heads or 8 cups purple cabbage, cored & thinly sliced 2½ cups carrots, grated or shredded 1–1½ large red onion, thinly sliced 1 cup Italian flat-leaf parsley, chopped 2 TBSP lemon juice (optional) DRESSING ⅔ cup dried cranberries, reconstituted and rough chopped (see pro tips) ¾ cup vegan mayonnaise 1½ TBSP stone Dijon mustard 1 TBSP grapeseed oil (optional) 1½ tsp salt (or to taste) 1 TBSP ground black pepper EQUIPMENT NEEDEDMixing bowls, spatulas, chef’s knife, cutting board, food processor, box grater, small lidded pot METHOD Place prepared purple cabbage, carrots, flat-leaf parsley, and onions into a large mixing bowl and fold to combine.…

By: Dawn Hilton Williams-The Vegucator

INGREDIENTS

2 cups long grain rice (preferably brown), rinsed 2 ¼ cups veggie broth (low-sodium preferred) 1 onion, finely diced 1 red bell pepper, finely diced 2 garlic cloves, minced (or 1 teaspoon garlic powder) ¾ teaspoon mild curry powder 2 bay leaves 11/2 teaspoon dried thyme ¾ teaspoon paprika ¼ teaspoon black pepper 1-15 oz can crushed tomatoes ¼ cup tomato paste 1 tablespoon coconut oil ¼ teaspoon salt (or to taste)

METHOD

In a deep pot, add the coconut oil and turn the heat to medium When the oil is warm (about one minute), add the chopped onion and bell pepper and cook stirring regularly stir for about 4 minutes or until they’re fragrant and begin to soften Add garlic, curry powder, thyme, paprika and tomato paste, stirring about 5 minutes Add the tomato sauce, bay leaves and cook 5 minutes, stirring regularly, then add the rinsed rice and veggie broth and stir to evenly combine Turn the heat to low, cover and let cook for 25 minutes Turn off the heat, let it sit (covered) for 5 more minutes, remove bay leaves, fluff with fork and enjoy!…

By the Vegucator, Dawn Hilton Williams Place large cast iron pan over medium heat and add oil, onions, bell pepper and cook until onions become translucent (about 4 mins) Add tomato paste minced garlic, stir to combine and cook 5 mins Add tomatoes and their juices (from cutting board) and ½ cup veg broth, stir to combine, lower temperature cover and simmer for 5 minutes Add okra and stir to combine, replace lid and cook for 10 minutes Remove lid, add bay leaves, check for consistency and add remaining broth or any additional water to desired consistency and simmer uncovered for 10 more minutes or until preferred okra texture, stirring occasionally Remove from heat.…