It’s fun to celebrate holidays! This recipe is easy, low-carb, and frankly… delicious! We hope you enjoy this little St. Patty’s recipe special, even though it really can be made anytime your heart is craving corned beef or want an simple and easy recipe.
Corned Beef Cabbage Rolls
Prepare corned beef according to package (if necessary)
Boil the carrot and potato until they easily break apart with a fork.
Drain the water from the pot, add the butter, and mash the carrot and potato. Mix in salt and pepper to taste.
Peel leaves from the head of cabbage and steam them for about 2 minutes until they are tender and easy to roll.
Fill each leaf with a horizontal line of corned beef and the carrot and potato mash. Fold in the right and left sides, tightly fold up the bottom flap and roll the rest up.
If you avoid grains but still get a hankering for cookies, then get ready for your life to change. With no added sugar they’re pretty guiltless, too!
We took some liberties with adding peanut butter and chocolate to these cookies, but the banana and coconut base cookie can be used with whatever you dream up. Share whatever delicious varieties you come up with by tagging #lassens on social media and commenting on this post!
Grain-Free Banana Coconut Cookies
After cooling for about 5 minutes, apply a dollop of peanut butter to the top of each cookie. Place in the freezer. While the cookies are cooling, melt the chocolate.
Dip the bottom of each cookie in chocolate and place on a piece of parchment paper. If desired, drizzle any leftover chocolate over the top of the cookies. Once the chocolate has solidified these cookies are ready to eat!
The cookies last in a sealed container for a few days... if they make it that long.
A True Labor of Love
…and there’s so much love!
Most of the good things in life are at least a little labor intensive.
Building a house, painting a mural, planting a garden…
but the outcome is always oh, so nice and oh, so worth it.
As Stephanie, our Lassen’s Ventura Sample Captain confessed, such was the case with this recipe for Vegan Zucchini Lasagna. It’s just a lot of chopping and dicing, which can all be done ahead of time and stored in the fridge until you’re ready to bake. Paleo, Vegan and Gluten-Free! Oh yeah, and the taste is fantastic!
- 2 cups walnuts
- 1 eggplant
- 2 red bell peppers
- 1 red onion
- 1 Tb oregano
- 3 garlic cloves
- 1/2 cup fresh chopped basil
- 8 zucchini squashes (cut into thin strips)
- 3 tsp thyme
- 1 bunch black kale
- 1/4 cup nutritional yeast
- 2 lemons (juiced – save peels for zesting)
- 1 jar of marinara sauce (25 oz)
- 4Tb extra virgin olive oil
Cucina Antica Garlic Marinara is now sale this month (May, 2013)!
Preheat Oven to 450
Dice eggplant, red onions, bell peppers and garlic. Place in a saucepan on medium heat with zest from lemon, olive oil, thyme and oregano. Stir constantly for 10 minutes or until eggplant is tender. Add kale and lemon juice and simmer for another 2 minutes.
Set Kale mix aside in a bowl.
On medium heat simmer zucchini strips for 8 minutes – flip regularly. Place 1 layer of zucchini strips on the bottom of a 9×13 baking dish. With a spoon, evenly spread half of the kale mixture over the zucchini strips, covering it completely. Pour 1 cup marinara sauce evenly over the top of the kale mixture.Top with another layer of zucchini strips followed by the kale mixture and then one more zucchini layer. Pour the rest of the marinara evenly over the final zucchini layer. Sprinkle the top with Nutritional yeast and walnuts.
Bake for 30 minutes.