We have been at an art extravaganza in the wilds of Scarsdale, New York hosted by the dynamic duo of Sal and Ellen (http://www.art-is-you.com).
Although Lesley was there for the art, I particularly enjoyed Jean’s bodacious breakfast (including homemade challah), Sal’s spinach and cheese ravioli, and Pamela’s almond shortbread.
Not to say we were tired when we got in, but bedtime yesterday was at 7:09 PM and I slept until 7AM today.
I tried a new variation of Cajun Cabbage while we were away, this time with no meat.
Cajun Vegan Cabbage
1 large head cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice
2 green and one red bell peppers, chopped
3 thinly sliced medium yellow onions
3 ribs celery, chopped
2 tablespoons olive oil
4 cloves garlic, minced
Freshly ground black and white pepper
Dried red pepper flakes
Saute the onions, bell peppers, celery and sage, in olive oil with salt until the veggies are wilted but not browned, about 10 minutes. Add the garlic, cook until you start to smell it, then add the cabbage, salt again, and cook for 10-60 more minutes, or until done the way you like it. Season with salt and peppers and serve.