Red Headed Step Cabbage and Potatoes

1 head red cabbage
3 yukon potatoes
1/2 white onion
4 carrots
3-4 cloves garlic
2 cups swiss chard stems
1/2-1/3 red bell pepper
rosemary
thyme
salt and pepper
1 tbls jewish soup mix
1/2-1 cup water

In a large pot, saute onions in olive oil and add spices, soup mix and garlic. Add in potatoes and about half a cup of water (or more if need), cook at least 10 minutes. Stir in carrots and other vegetables, adding more water to prevent stickage. Cook covered until potatoes are done. Check frequently to stir and ensure that the vegetables are not sticking to the bottom. Total cook time should be about 20-30 minutes.

Serve with couscous.

Rosemary-Garlic Vegan Mashed Potatoes

3 Ukon Gold potoates
1/4 c. rice milk
1/4 c. vegan margarine
1-1.5 tsp rosemary
1-1.5 tbl. fresh garlic
salt and pepper (lots!)

Cut and boil potatoes in lightly salted water, about 15 minutes, or until tender. Drain. Blend in a large bowl, rice milk and margarine and spices. Add in potatoes and blend until as smooth as you like.

**In the past, I used soy milk and that was good too.


We had this with Kale and Kidney Bean Salad.