Keep it simple and enjoy life!

My motto is you know your tastebuds better than I do.

This is just the canvas, turn it into your own masterpiece and enjoy!

Let me know how you made it your own! Let’s enjoy and thrive together!

Red Cabbage Medley

In a Crockpot, mix up 1/2 cup of these chopped vegetables.

  •  Parsnip 
  • White Onion
  • Carrot
  • Red Cabbage 
  • Russet Potato

Next, add the ingredients into a crockpot filled with water that sits roughly 1/4 inch below the very top of the vegetables. 

Add in the following spices: 

  • Garlic Powder (1/2 teaspoon)
  • Paprika (1/2 teaspoon)
  • Himalayan or Sea Salt (1 teaspoon)
  • Chipotle Powder (optional)

 Let cook for 2 hours or until tender.  The water will turn purple because of the Red Cabbage. 

In a small pan, mix in 1/2 cup of vegan (M)Vozzarella (I used a cashew-based one. You can also use homemade). Add in 1/4 teaspoon of paprika and 1/4 cup of almond (or PB) mylk. Stir until it has turned into a soupy sauce. I needed to add extra Almond mylk twice.  Once it is almost done, scoop in your red cabbage medley, making it as full of veggies as you like, then sprinkle salt to taste. 

That’s it! My motto is you know your taste buds better than I do.  This is just the canvas, turn it into your own masterpiece and enjoy! I added extra Chipotle powder at the end because that’s my style. 

Please note, I use Stone Crockpots and so your food may take less time than mine.  Keep it on the soup setting and keep an eye on it.  


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