I have to admit I’m totally behind on recipes because I’ve actually been good about trying to go back and look through all the recipes I’ve previously printed out and cook from there. That’s the good part. The bad part is, when I get rolling (blog/recipe surfing), I often forget to document where I got things from and in an effort to not waste paper I don’t always print complete posts. Argh… and even though I mostly improvise off a general idea or am veganizing it anyways I hate to not give credit where it’s due. The other thing I’ve been doing more and more of is cooking without recipes and actually using up what I have around rather than ingredient shopping for individuals meal. Again, a good thing, except that I almost never do my post right after I cook, or measure, or use any sort of quantifiable rhyme or reason which can be articulated and then re-created. Ahh… the chaos of genius I suppose… or insanity… do with this disjointed post what you will… first I give to you dear Guava readers…
Stone SoupI feel okay posting this one since I couldn’t find any cabbage soup recipes until we were done eating and working on dessert. 
What goes in Stone Soup you say? Uhh… the usual suspects… you see a stranger walks into a starving town claiming he can make soup for everyone out of a stone and… okay so more like me staring at bare un-inspired cupboards but it’s a good thing I was read that story as a small child or this recipe would have been very much lacking… and well my Sopa de Pedra (Portuguese version!) would be non-existent.
Chop up 2 taters (cubes), mince some garlic (2-3 cloves), and chop a large onion into chunks. Saute in olive oil with some salt, pepper and Italian seasoning.
After said items are translucent but before anything gets too brown I added a splash of wine and soy creamer to give the soup a little depth and covered to get everything just a little more tender.
When that liquid was nearly gone I threw in a little less than half a head of cabbage ribboned and filled my pot with water. To the water I added a couple of vegetable cubes and a couple of bay leaves.
When I had a rolling boil I seasoned with salt and pepper to taste (I think I added just a splash more of vegetable broth at this point once some of the water boiled off as I didn’t think it had quite enough flavor) and let cook for maybe 5-10 minutes. I don’t like my cabbage to be completely soft but if you do just let it all boil for a little longer.
This soup was simple and delicious… a little something out of nothing… I served it up with some biscuits from biscuit mix (to which I always add just a touch of garlic salt and Italian seasoning to kick them up a notch). I made a huge pot enough for 2 dinners, 2 lunches, and a leftover meal in the freezer.
For dessert we treated ourselves to some
Pumpkin Donuts
This recipe was pretty easily veganized with an egg substitute and if I can figure out where it came from I’ll post about it again as they were delicious! However, we also felt vaguely ill after consuming 2-3 a piece (not recommended but let’s face it who has self-control when it comes to warm homemade donuts?). We still have an obscene number of little dough balls in our freezer which we’re planning to unload on the niece, nephew, and rest of the family for a mid-morning snack while all the other foods a-cookin’ this Saturday.
