Red Cabbage Sauté

Finished Red Cabbage Saute I was inspired to try a dish using red cabbage as the primary ingredient. Red cabbage is a low glycemic index food that is high in vitamin A and C. It also offers a good supply of iron and dietary fiber. This was very tasty!


1/2 head of red cabbage

1/2 white onion

2 cloves of garlic

4 small sweet peppers (mix)

3 handfuls of kale

1/4 cup of chicken broth

1/2 tbsp of oyster sauce

1/2 tbsp of olive oil

discretionary amount of seasonings (salt/pepper/garlic powder/paprika)

10 pre-cooked and cleaned shrimp


Slice and chop cabbage and set aside in a bowl. Slice and chop onion and peppers and set aside in a bowl. Chop garlic and add to a medium heated non-stick pan. Add olive oil and cabbage. Season lightly. Sauté for a few minutes then add chicken broth. Cover and cook until slightly tender for 5-7 minutes. Add kale and reduce heat to medium-low. Add onions and peppers. Season again and add oyster sauce.  Cook until peppers are tender then remove from heat.

Remove tails from shrimp and add to non-stick skillet. Gently cook for about 3 minutes and serve with the sautéed veggies.

Meal Prep #1

So I’m tired and fatigued because my dietary options the past week were not ideal. Before I started my official transition, I had already been eating less meat products for about two months so having to resort to meat as a first option for protein has really caused some turmoil in my system.

We’re currently experiencing a few domestic water issues at home that have disenfranchised my kitchen. Of course this slightly dropped my spirits because it happened at the most opportune time–not! Nonetheless, I have two wonderful friends whom own a home and have allowed me to meal prep in their kitchen. So I am currently fixing a mass production of rice and bean dishes to keep as staple dishes. My other fundamentals will have to be prepared as raw cuisines or grilled ones. I’ll be taking my butt down to the store to pick up some cool grilling cookware. My goal is to start moderately so that i don’t fall in head first.

This week I’m  preparing a yellow rice and Pigeon pea dish. This is one of my favorite dishes from mom’s recipe book. A few alterations are necessary in-order to make it vegan friendly. This has been one of the silliest meal prepping sessions due to my lack of preparing the food to be prepped. What does that mean you say? Well you gotta soak the beans properly before you can cook them properly. This error prolonged my prepping session into the next day which I’m sure my friends were thrilled about. Actually they were pretty cool about it. 🙂 Did I mention it’s important to be surrounded by a supportive team of good people?

In fact here is  a picture of the cheese-less pizza they agreed to eat with me. It was pretty darn good!

Homemade pizza made without meat or cheese.

Homemade pizza made without meat or cheese.

Mixture of Pigeon Peas with onions, seasonings, and water.

Mixture of Pigeon Peas with onions, seasonings, and water.

Anyways back to the bean and rice cooking. After soaking the beans in cold water for 30 minutes, I added four cups of water to a large stockpot and brought it to a boil. I then added the beans with onions, garlic powder, coconut oil, pepper, and a variety of other seasonings (we are not exactly sure). This mixture was allowed to boil and then reduced to a simmer for sometime. By this time it was midnight and everyone was exhausted so i turned the stove off and left the beans out overnight.


Finished product of "hard beans and rice"

Finished product of “hard beans and rice”

The next morning I assumed that the beans would have softened more and brought them to a boil with an additional two cups of water. I also added the yellow rice at this time. About 30 minutes later the dish was complete. The results were best described by my friend’s mother, “hmm this some good hard beans and rice!” Hahaha, that had me cracking up!


So the moral of this story is, failing to plan is planning to fail. I’m still eating these beans though.