Braised purple cabbage and kale. I played the role of sous chef for this dish (which in this case means I stirred and did some knife work). It was both beautiful and delicious!Roasted tofu (sea salt, canola oil, nama shoyu) and portabellos (sea salt) with knödel (potatoes, sea salt) over plated letscho (red, green and yellow peppers, tomatoes, vegetable stock, garlic, white vinegar, agave nectar).
3 comments:
that is the purplest purple I've ever seen! And, as Homer says, purple is a fruit, isn't it?
It was pretty purple!
I love braised purple cabbage. It's so beautiful and yummy.
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