Friday, March 22, 2013

Oven Roasted Cabbage "Steaks" w/ Avocado Pesto! GF, V, BED & SCD!


Happy Friday!!

It’s the first weekend of SPRING!!! Woo!!



Even though NYC has SNOW in the forecast, I though I’d brighten things up with some stunning spring colors…deep purple, spring green, and bright red!

I made……Oven Roasted Cabbage “Steaks” with Avocado Pesto and Blistered Tomatoes!!



And they were AMAZING!!!!

And they’re Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet Friendly!



Here’s what you need: (Serves 2)

½ head of Cabbage, cut into ½ inch “steaks”
½ cup cherry tomatoes (BED omit)

Pesto:
1 cup fresh basil
3 Tbsp pine nuts
juice of 1 lemon
1 small garlic clove
1 avocado
salt



Preheat oven to 400 degrees. Cut your cabbage into steaks, making sure to get a bit of the stem in each slab to keep them together. Put your “steaks” on a tin foil-lined, olive oil-sprayed baking sheet. Spritz with olive oil. Bake for 40 minutes, flipping half way through. When you flip them at 20 minutes, add your tomatoes to the baking sheet and bake for the remaining 20 minutes. When the cabbage comes out of the oven, sprinkle with salt and pepper.

Meanwhile, make your pesto. Combine all your ingredients in the food processor and process until creamy and smooth. You’ll need to scrape the sides twice.



To assemble, top each “steak” with a healthy dollop of the pesto and decorate with your blistered tomatoes.



What a delicious meal!!! I don’t know about you, but I’ve never had cabbage prepared like this. Usually, cabbage has had the life cooked out of it, and is, well…icky! Let me assure you, this is anything but. It’s FABULOUS!! The cabbage is slightly soft, but crunchy. And paired with the creamy pesto and the juicy burst of the tomato….stupendous!!



And the flavors are outstanding. The cabbage is earthy and wonderfully deep, which compliments the bright pesto! There’s the fresh basil, with the backdrop of garlic, and zing of the lemon. What a treat!

And the pesto is so good on its own too! It would be great as a crudité dip, or sandwich spread! Also as a sauce on brown rice pasta!



Finally, it is visually stunning. The colors just jump off the plate! And seeing the cross-section of a cabbage is so intriguing….it instantly draws you in!

Need a fabulous food processor? Here’s the one I use and have an obsession with:)

Happy Spring!!

9 comments:

  1. How many "steaks" did you get from the 1/2 cabbage? Just two, or more?

    Is this really enough as a meal? I'm wondering if there is enough protein.

    Thanks!

    ReplyDelete
    Replies
    1. Hi Mary! I got 2 1/2 steaks from the 1/2 a cabbage.
      You're right, in that this meal is a little light on the protein. But if you eat enough protein through out the day, you will be fine. I find my body likes it best when I eat 4-5 smaller meals a day. After this meal, I was definitely stuffed. The cabbage has a lot of bulk, and the avocado was very filling and satisfying from the healthy fats. If you want, you can add 1 cup of steamed broccoli in the food processor with the pesto ingredients to give it a little more heft:) Hope that helps!

      Delete
  2. Yay, these are the best steaks ever! I love the pesto, too!

    ReplyDelete
    Replies
    1. Thank you so much! Pesto is always a fervor ire of mine:) haha thanks for stopping by! Have a great day!

      Delete
  3. You always have the most vibrantly coloured food, I love it!

    ReplyDelete
    Replies
    1. Thanks Gabby!! I love eating a rainbow of colors:) haha thanks for stopping by! Hope you have a wonderful Tuesday!

      Delete
  4. The colors in this are beautiful, love it!

    ReplyDelete
    Replies
    1. Thanks so much Jess! Isn't purple cabbage a stunning veggie?! :) thanks for stopping by! Have a great weekend!!

      Delete
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