Tag Archives: cabbage

Angeline’s fantastic raw collard wraps

Collard Wrap from Angeline's Bakery

Collard Wrap from Angeline’s Bakery

I’ve been thinking about this fantastic raw collard wrap from Angeline’s Bakery for days now—I may need to try to recreate it this weekend. Apparently the wraps are so popular that they have a hard time keeping up with the demand. The ingredients include:

  • Large, tender collard leaf wrap (blanched?)
  • Cashew cheese
  • Finely grated carrots
  • Cabbage
  • Spinach
  • Lots of avocado
  • Kalamata olives

Potato-Parsnip-Cabbage soup for a chilly day

Potato Parsnip Cabbage Soup

The kids are here for the weekend, so what does that mean? Soup! I was going to torture them with a giant crockpot soup, but didn’t get started until late, so I made it on the stove. Hubby loved it, kids pretended to love it. It wasn’t bad. And, miraculously, there are leftovers.

Potato Parsnip Cabbage Soup

Lazily adapted from this vegan parsnip soup recipe. Let’s just say I didn’t feel like measuring anything tonight and I was using up a lot of what I had on hand.


  • 2 cloves garlic
  • 1 small onion, plus onion greens
  • 1-2 T yellow curry powder
  • 1 T cider vinegar
  • 6-ish Russet potatoes
  • 2 medium parsnips {from the CSA}
  • ¾ of a medium-sized green cabbage {I’ve made this type of soup before, but it had not occurred to me to use cabbage. And we had a lot of cabbage, green and purple, to use up from the last few CSA weeks.}
  • A couple of chunks of celeriac, grated
  • A couple of chunks of parsnip, grated and set aside
  • 1 tsp to 1 T each of various spices: herbes de Provence, rosemary, sage, thyme
  • Broth {we had Better than Bouillon vegetable base on hand}
  • A squirt or two of Sriracha hot chili sauce
  • About 1 T of vegan Worcestershire
  • Salt and pepper to taste
  • 1-2 T plain soy yogurt {It also would not have occurred to me to mix this in, if not for the above recipe}

Basically, I sautéed the onion and garlic, then added them to a large soup pot. I roughly cut up the potatoes, parsnip, and cabbage, and added them to the pot, sautéing a little. I then added enough water to mostly fill the pot. I added some veggie broth paste, the vinegar, the Sriracha, the various spices, and the salt and pepper. I brought it to a boil and simmered for ½ hour to 45 minutes until the potatoes were tender but not mushy. I then poured about half of the soup into another soup pot and (carefully!) used my handy immersion blender to make it creamy. Next, I poured the creamy soup back into the original pot to combine. I then stirred in the yogurt. The yogurt really didn’t dissolve as well as I wanted, but I didn’t give it long.

In the meantime, I sautéed the grated parsnip until it was crispy. {This idea was from the recipe as well, except I think I was supposed to use shavings.}

Each bowl of soup got a little parsnip garnish and was served with yesterday’s fresh-baked bread.