Oven Roasted Cabbage

Ingredients:

1 head of cabbage
3 tablespoons (or more) of oil-coconut oil, tallow, etc
Salt and Pepper to taste (I used about a tablespoon of each)
Optional: 1 teaspoon of favorite herbs like basil, caraway seeds, dill, etc.

Instructions:

Preheat the oven to 400 degrees.

Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices. Aim for ¼-1/2 inch slices.

Place aluminum foil on top of the baking sheet and place cabbage slices on top of foil.

Drizzle cabbage slices with oil and sprinkle with desired spices (it is even delicious with just Himalayan salt !) and place in the oven.

Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown.

Remove and serve.

Garlicky Baked Butternut Squash

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/4-1/3 cup vegan parmesan cheeze OR  grated Parmesan cheese*


Directions:

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

3. Stir in Parmesan cheese.

Beef and Okra Quick Stew

1 pound ground beef
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
1 white onion thinly sliced
2 clove garlic minced
4-5 tomatoes roughly chopped
1 teaspoon thyme
1/2 pound okra chopped


Brown ground beef with a little salt and pepper
Strain fat/juices off of ground beef
Add onions to frying pan
Sauté until translucent.
Add garlic and continue sautéing until garlic is fragrant.
Add beef and stir in tomatoes and thyme.
Stir until heated through.
Bring to simmer.
Simmer covered 10-15 minutes.
Add okra and simmer another 20-30 minutes.
Serve over rice.