Savoy Cabbage with Mushroom Paprikash 
(based on:
posted with permission)

1 large Savoy Cabbage  - about 2 lbs
1 lb Mushrooms (I used Cremini), sliced thin 
1 cup brown rice (or barley)
1 large onion, diced  (I used 3/4 Spanish Onion)
2 cloves garlic, minced
1 tomato, diced (I used about 3 TBS Marinara Sauce)
1 large container (lower fat) sour cream  (I used about 3/4 cont. Organic Meadow)
1 egg (organic or free-range)
2 tsp salt-free  seasoning
2 tsp paprika (sweet, Hungarian)
salt (Himalayan)
Extra Virgin Olive Oil
(Caraway Seeds - my addition to the recipe - 1-2 tsp - optional)

Grease a 9X13 Baking Pan
Preheat Oven - 350

1. Boil a large pot of water with 2 tsp seasoning (add Caraway)
2. Prepare the Savoy Cabbage, remove outer leaves and core, wash individual leaves, remove tough parts. Once the water begins to boil, add the leaves and cook gently for about 15-20 minutes. Drain.
3. Cook the rice according to directions, on low heat
4. Saute the onions in 1-2 TBS oil, adding a bit of salt. Once  they have softened, add the tomatoes and cook on low /medium  setting until it gets a bit watery 
5. Add the garlic, paprika, mushrooms, salt and pepper, stir well and continue cooking, covered. Stir  frequently. Add about 1/2 - 3/4 cup water as needed.  Coook until mushrooms are done
6. Mix with the rice, cover.  Let the rice absorb the liquid for about 10 minutes.
7.Spread the Cabbage leaves on the bottom of your baking pan. Let the leaves overlap. (I put two rows on the bottom)
8. Spread the Rice mixture evenly over the leaves.
9. Cover with more leaves. 
10. Mix the egg with the sour cream, some seasoning, salt and pepper and pour over the top evenly.

Bake until golden ( about 1/2 hour) and enjoy.

Vegan Energy Bars
Original recipe can be found here - you'll want to scroll down.

My version:

  • 2 c. quick cooking oats
  • 1/2 c. whole wheat pastry flour
  • 1 t. baking powder
  • 1/2 t. salt
  • 1/4 c. mixed dried fruits (cherries, blueberries)
  • 1/4 c. (total) cocoa nibs and toasted coconuts
  • 1/2 c. peanut butter
  • 1/4 c. brown rice syrup
  • 1/4 c. coconut sweetener 
  • 2 T. ground flax seed + 6 T. water
Follow the original instructions for assembly  then bake.
Once ready, drizzle with a little melted dark chocolate.    (It is not as sweet as the original version)

Mushroom Vegetable Loaf

5 carrots, grated
2 stalks celery, grated
1 small onion, chopped
4 (large) mushrooms (not Portobello-size) , sliced
1 pinch Garlic powder
1 TBS Tamari Soy Sauce
1/2 cup Nut butter or Tahini
1 TBS ground Flaxseed
1 Cup fresh breadcrumbs (whole grain)
1/4 cup Egg whites (or 2 large eggwhites)
1/2 cup Vegetable Broth

Preheat oven - 375 F
Line loafpan with Parchment Paper.

Saute Vegetables and mushrooms in Olive Oil.
Once it's  soft, and mushrooms are cooed, remove from heat, allow to cool. Add Garlic powder, Soy Sauce, Nut butter, Flaxseed, Bread crumbs, broth. Mix well.  Beat egg whites, add to veggies, stir well. 

Bake in Loaf pan for 30 minutes or until tester comes out clean.