Often, when creating new vegan or vegetarian meals, I would take my inspiration from non-vegetarian/vegan recipes that I enjoyed when I was younger. This simple, healthy and vegan Caribbean appetizer, is a favorite of mine because of the delicious combination of warm dough and tenderized sautéed vegetables.
Purple cabbage is widely reported as a healthy dietary option because it balances blood cholesterol, improves immune system productivity and reduces inflammation. Additionally, it is hard to deny a warm, freshly baked, serving of raisin bread.
Raisin Bread, Purple Cabbage Patty, and Iceberg Lettuce Salad
-4 cups of Whole Wheat Flour
-½ cup of Raisin
-1 pack of instant rise Yeast
-3 teaspoonful of Pink Salt
-1 cup of Almond Milk
-4 Tablespoonful of Coconut Oil
-4 Tablespoonful of Honey
-1 small Purple cabbage
-2 Carrots
-⅓ Sweet Onion
-2 Stalks of Green Onion
-½ Tomato
-2 Cloves of garlic
½ lbs Iceberg Lettuce
-½ Avocado
-2 tablespoonful of Olive Oil
Raisin Bread
- In one bowl, pour 2 cups of flour (place this bowl on the side).
- In another bowl pour the remaining 2 cups of flour.
- Add the raisins to bowl number 2.
- Pour 1 pack of instant rise Yeast into ¼ cup of hot water, then, add 2 teaspoonful of the Pink Salt, 4 tablespoonful of Honey, 3 tablespoonful of Coconut Oil and 1 cup of Almond Milk to the hot water.
- Divide the liquid ingredients in half, pour one half of the liquid ingredient in each bowl of flour. Knead the dough until it reaches the desired consistency appropriate for a bread. (I generally go for a texture that is moist enough to easily mold but dry enough to not stick to my palm.)
- Preheat the oven to 380 (degrees)
- Warm the baking pan. Add ½ tablespoonful of Olive Oil.
- Carefully place the dough inside the pan
- Bake for 45 minutes.
Purple Cabbage Patty
- Wash and chop the cabbage into 5cm pieces.
- Place the cabbage in an appropriately sized bowl.
- Wash and peel the carrots.
- Shred the carrots into thin pieces.
- Chop the sweet onion into thin 1cm slices.
- Chop the green onions into 5cm pieces.
- Chop the garlic into 3cm size pieces.
- Add the herbs to the bowl with the cabbage.
- Add one teaspoonful of Pink Salt.
- Mix the contents of the bowl.
- Warm a skillet or frying pan on MEDIUM heat for approximately one minute.
- Pour 1 tablespoonful of Olive Oil into the pan. Allow enough time to heat the oil.
- Add the contents of the bowl into the pan.
- Sauté for approximately 15 minutes.
- Place in refrigerator for approximately 45 minutes to allow time to cool.
- Divide the dough set aside from earlier in half.
- Using a roller pin, flatten the dough to a thickness of approximately 2 cm.
- Shape in the style of an open book.
- Add the purple cabbage to one side of the dough.
- Secure the cabbage inside by sealing the ends of the flattened dough. Repeat.
- Preheat the oven to 380 (degrees)
- Warm the cookie sheet. Add 1 tablespoonful of Coconut Oil.
- Carefully add the patties to the cookie sheet.
- Bake for 35 minutes.
- Cool and serve.
Iceberg Lettuce Salad
- Wash, dry and chop the Iceberg Lettuce into 3 cm thick pieces.
- Peel the avocado.
- Add the avocado to the lettuce.
- Add 1 tablespoonful of Olive Oil to the salad.