Alfreda is my mom. She is a fantastic cook, raised in the traditional Italian cooking and influenced later by my Irish Grandmother. They cook from scratch. No cookbooks. No measuring cups. Taste and smell. She started eating and cooking Vegan after going through chemotherapy for lymphoma. She said originally she would eat vegan but not cook that way because she didn’t know what to cook. We had “go to ” meals. After a few discussions we decided to invent or devise our go to meals. Then she became creative.
Below is a special she whipped up last week that was delicious.
- white beans
- tofu crumbles
- crushed tomatoes
Boil a head of cabbage in enough water to cover it. Chop the cabbage into small pieces.
Puree a can of diced tomatoes and add to the cabbage
Add a can of rinsed white beans
Add garlic, salt and pepper to taste
Add tofu crumbles if you like
Cook rice and add to above mixture. cook together for 30 minutes.
It is even better the next day. We served it with Roasted garlic bread and a cucumber salad.