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This week, we thought we'd take you on a trip to a few places around the big blue marble. We love to experiment with new ingredients, spices, textures and tastes that are well-loved around the world, but may be new to us. And, of course we put our own plant-powered SmartyPlants twists on them. We also think it’s exciting to try preparation methods that may be new to us. Hey, that’s the fun part! This means that we’re learning and growing and passing along all of our new found knowledge to others—(you!) This week, we have you rolling, stuffing, steaming and roasting like the rock star plant-powered chef that you are!
Get ready to add 3 unbelievably tasty dishes from Poland, Mexico and China to your favorites list!
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Tamales with Roasted Poblano Peppers |
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| Cabbage Rolls There are many different varieties of cabbage rolls, but I think ours is closest to Polish Stuffed Cabbage Rolls called Golabki, pronounced GO-WUMP-KEY. Isn’t that fun to say? We stuff our rolls with a mixture of our tasty Beef-Style Crumbles, rice, spices and our Almond Parmesan (because that makes everything better!), and then coat them with a simple tasty Red Sauce. Not only are these tender rolls delicious, but the cabbage is a powerhouse of antioxidants and boosts immunity! |
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| Chinese Eggplant with Garlic Sauce This sweet and savory dish highlights the beautiful, bright purple Chinese eggplant! This popular Chinese take-out favorite is delicious, but unfortunately it comes loaded with oil from most restaurants. We skip the oil (it doesn’t need it!) because Chinese eggplant softens up beautifully in the oven and it almost melts in your mouth. We add Shiitake mushrooms, sliced peppers, green onions and a delicious garlic sauce that has a touch of sweetness to it. Served over Udon noodles, this dish will make you forget take-out for good. |
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