More than Mushrooms: Eating Vegetarian - A Community Blog

After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.

Eating Vegetarian with Cabbage

Written by Becky Cecala, Community blogger | Sep 5, 2014 7:58 AM

Late summer/early fall is a great time to cook with cabbage.  It's delicious in soups, stuffed and baked, or sauteed in a stir-fry. The stir-fry I made the other night had cabbage, onions, red and orange peppers, carrots, garlic, tofu, and two of my favorite Trader Joe's sauces:  their reduced sodium soy sauce and Thai red curry sauce.  Just the right amount of spicy and savory!

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  • lukashik img 2016-02-10 00:56

    When cooking, do not use oil containing large amounts of fatty acids omega-6 (corn, soy, Safarova, sunflower, vegetable, sesame). Instead, use oils with a small amount of fatty acids omega-6, such as olive, avocado, peanut and rapeseed. Showbox

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