Source: https://365daysveg.wordpress.com/2007/11/07/cabbage-saag/

• 1 medium head of cabbage chopped into small pieces — I used savoy cabbage
• 2 tomatoes diced — I used 3 canned tomatoes, cut up, and some of their liquid
• 1/4-1/2c diced onion
• 1 & 1/2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds (I used brown)
• a heavy pinch of garam masala
• cilantro for garnish – I skipped
• salt and pepper to taste

Heat oil and add cumin, mustard and onions. Brown, then add cabbage and diced tomato. Salt & pepper.

Cover and toss until fully cooked and a bit browned. Add tomato liquid or water if needed (I added ~1/4c of water). Add a pinch of garam masala a couple minutes before it’s finished. Garnish with cilantro.

Source: https://www.delishknowledge.com/lentil-walnut-vegan-taco-meat/

This recipe produces a full 10″ skillet worth. Probably 6-8 non giant burritos.

• 1 cup chopped walnut pieces
• 3/4 cup uncooked brown lentils
• 1/2 cup chopped white onion
• 1 teaspoon dried oregano – didn’t have any
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 tsp garlic & onion powders
• 1/4-1/2c broth

Instructions

1. Simmer lentils until tender (~15-20 depending on soaking). Set aside
2. Toast walnuts. Set aside.
3. Saute the onions and spices in a pan, once they’re translucent (but not caramelized), add the lentils and walnuts. Toss and add some broth until it’s appropriately damp.

Ideas for next time:

1. Add canned tomatoes, mushrooms?
2. Season differently (pomegranate syrup & pita?)

Sources:

Spinach Gomae – https://www.justonecookbook.com/spinach-with-sesame-sauce/

Okra Goma-ae: https://www.youtube.com/watch?v=jr2CzjLFylc&ab_channel=%5BHarumaRecipe%5DJapaneseFoodRecipesinEnglish

Okra:

Rub ~1 lb ish okra (a few handfuls, dry) with salt to remove the hairs. Then blanch in lightly salted water for 2 minutes and 30 seconds in small batches. (The youtube video suggests 2 minutes, that was more crisp than I’d like)

Drain, cool in a bowl of ice water. Pat dry. Chop into bite size pieces & mix with the sauce.

Sauce:

Mix together:

1 tbsp tahini

3-4 tbsp toasted sesame seeds, roughly ground (measure before the mortar & pestle)

2 tbsp light soy

1 tsp mirin

1 tsp sake

2 tsp sugar

I liked the mix of the smooth tahini with the chunky coarsely ground sesame seeds.