BBQ Cabbage

Ingredients

1 onion, sliced
2 Granny Smith apples, peeled, cored and sliced

Salt and freshly ground black pepper 1 small head cabbage, cored and shredded (about 2 1/2 pounds) 1 1/2 cups veggie broth 1/3 cup apple cider vinegar 1/4 cup bbq sauce 1 tablespoons butter

Directions

Cook the red onions, apples, in a tablespoon of butter,salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the veggie broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender.





Once cabbage is cooked, remove the lid and add the BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Serve hot.

Vegan Goldfish Crackers

Vegan Goldfish Crackers

In some toddler circles, Goldfish Crackers are one of the four major food groups. Now vegan kids and those with dairy allergies can enjoy them, too! Nutritional yeast and spices add a cheesy taste without the cheese. But how can we make the crackers orange without cheddar? Well, how about using the same thing real cheese crackers use: natural annatto food coloring. Annatto seed extract is used to color cheese and many other foods; of course, you can use any orange food coloring you wish or leave out the coloring for crackers that are white but just as tasty. Before you begin, you'll need to purchase a tiny fish cookie cutter or another tiny cutter. makes several dozen

2 ¾ cups white flour

2 tablespoons nutritional yeast flakes

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon paprika

1/8 teaspoon cayenne

½ teaspoon onion powder

½ cup canola oil, chilled in the freezer for at least 30 minutes

½ cup ice water

1 tablespoon apple cider vinegar

Orange food coloring, as desired

Olive oil cooking spray

Fine sea salt, to taste Preheat the oven to 375ºF. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired. Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye. Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool. Continue rolling, cutting, and baking little fish until you just can't take it anymore.