Raw Spring Vegetable SoupLess Than 150 CaloriesLose Weight With A Raw Food Cleanse

Raw Spring Vegetable Soup - Vegan and Gluten Free!

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Eating for Spring Time
With warmer weather comes access to more fruits and vegetables, allowing us to lighten up our diet. In Spring, I try to eat at least half of my food raw. And to lose a few pounds, get more energy, and detox from a winter of way too much fun, I do a raw food cleanse. 

Today's recipe is a simple raw soup that blends garden peas and kale with a creamy avocado and is topped with shredded carrots. Fresh garlic, lemon juice and cayenne provide the main seasoning. 

Eating raw soups is the perfect way to lighten up your spring diet and they are suitable for a raw food cleanse.

There are numerous posts on how to optimize the amount of raw food you eat throughout the seasons and how to do a Raw Food Cleanse on this site. But If you would like a more comprehensive summary of this information and more than 150 tested and optimized recipes, download my eBook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan PLUS Raw Food Cleanse. It's only $9.99 and is available on Amazon and iTunes.

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Enjoy today's recipe - it's becoming one of my favorite ways to enjoy my garden kale. And it's perfect for the warm weather and for your Raw Food Cleanse. Best of all, it's less than 150 calories per serving!


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Raw Spring Vegetable Soup 
Raw Vegan, Gluten Free
[makes 4 servings]
Requires a High Speed Blender

2 cups fresh peas, or frozen (thawed)
2 packed cups kale (cleaned with stems removed)
2 cups chopped celery
2 cloves garlic, chopped
1 avocado, peeled and seed removed
1/4 cup freshly squeezed lemon juice
2 cups water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 dashes cayenne pepper, or to taste
1 small carrot, peeled and shredded

Place all ingredients, except the carrot, in a high-speed blender, such as a Vitamix or Blendtec. Blend until smooth. Adjust for salt and pepper if needed.

Pour into 4 bowls. Top with shredded carrot and serve.

Per serving: 145 calories, 6 g total fat, 1 g saturated fat, 121 mg omega-3 and 777 mg omega-6 fatty acids, 0 mg cholesterol, 6 g protein, 20 g carbohydrates, 7 g dietary fiber and 720 mg sodium.

Matzo Ball Soup With Veggies And Shiitake Mushrooms Vegan And Vegetarian Options

Vegan or vegetarian matzo ball soup for Passover.
Less than 200 calories per serving!

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This Italian Girl LOVES Matzo Ball Soup
For some reason Jews and Italians seem to live in the same neighborhoods in Brooklyn. At least that was the case in Borough Park and Ocean Parkway, two of the neighborhoods I lived in as a child. I was introduced to matzo balls at an early age and have always loved them. I usually don't think about them until Passover comes around and the shelves in the local supermarkets are stocked with matzo meal which immediately triggers a pavlovian response. 

This was the case this week when I bought a big container of matzo meal. I wanted to create a vegan matzo ball for those of you who avoid all animal products. For my readers who enjoy eggs (so many of you raise happy and well cared for chickens), I'll also include a recipe that uses real eggs instead of flax eggs.

Nutritionally, the vegan matzo balls have slightly fewer calories, zero cholesterol, 16 times the omega-3 fatty acid, and more the fiber. The vegetarian matzo balls have more protein. With either one, a serving of soup with 3 matzo balls has less than 200 calories.

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Matzo Ball Soup with Veggies and Shiitake Mushrooms
Vegan or Vegetarian Options
[makes 6 servings]
Requires a 5-quart Dutch oven or large soup pot with cover

For the soup
8 cups veggie broth*
2 stalks of celery, thinly sliced
1 cup chopped onion
6 shiitake mushrooms, stems removed, thinly sliced
1 small turnip, peeled and diced
2 carrots, peeled and thinly sliced
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
* Instead of veggie broth, you can use 8 cups of water and 1 whole Rapunzel Vegan Bouillon Cube with Herbs.

For the vegan matzo balls
3 tablespoons ground golden flax seeds
1 cup plus 1 tablespoon water (divided)
2 tablespoons extra virgin olive oil
1 cup matzo meal (do NOT use matzo meal mix)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 teaspoons dried parsley flakes

For vegetarian matzo balls
3 fresh eggs from happy chickens
1/2 cup water
2 tablespoons extra virgin olive oil
1 cup matzo meal (do NOT use matzo meal mix)
1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 teaspoons dried parsley flakes

To make the soup, fill a 5-quart Dutch oven or large soup pot with all of the soup ingredients. Set aside.

Soup ingredients

To make the vegan matzo balls, make flax eggs in a medium bowl by mixing the ground flax seeds with 1/2 cup plus 1 tablespoon of room temperature water. Beat until gooey, about a minute.

Flax egg

After the "eggs" are nice and gooey, stir in 1/2 cup of water and olive oil. 

(If you are making the vegetarian matzo balls, you would use 3 fresh eggs instead of making the flax eggs. First beat the eggs, then add 1/2 cup of water and olive oil.)

Add the matzo meal, baking powder, salt, black pepper, garlic powder, and dried parsley.

(If you are making the vegetarian matzo balls, notice that the amount of baking powder is reduced from 1 1/2 teaspoons to 1/2 teaspoon.)

Mix until completely combined and let rest for 10 minutes.

Meanwhile, bring the soup and veggies to a boil.

Let rest for 10 minutes while soup is coming to a boil.

Divide the matzo mixture into 18 pieces and roll them into small matzo balls. If they get sticky and hard to handle, wet your hands. 

Drop the matzo balls into the boiling soup. Lower to a simmer, cover, and cook for 30 minutes. Do not stir or disturb during the soup during this time, other than occasionally peeking in.

Serve while hot and enjoy!

Per serving of soup with 3 vegan matzo balls: 171 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 840 mg omega-3 and 694 mg omega-6 fatty acids, 4 g protein, 26 g carbohydrates, 4 g dietary fiber, and 782 mg sodium*.

Per serving of soup (using a bouillon cube) with 3 vegetarian matzo balls: 184 calories, 8 g total fat, 2 g saturated fat, 93 mg cholesterol, 58 mg omega-3 and 739 mg omega-6 fatty acids, 6 g protein, 25 g carbohydrates, 3 g dietary fiber, and 732 mg sodium*.

* Using a Rapunzel bouillon cube instead of low-sodium veggie broth.

Per serving of vegan matzo balls (3 balls): 133 calories, 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 833 mg omega-3 and 648 mg omega-6 fatty acids, 3 g protein, 17.5 g carbohydrates, 2 g dietary fiber, and 218 mg sodium. 

Per serving of vegetarian matzo balls (3 balls): 146 calories, 7 g total fat, 1 g saturated fat, 93 mg cholesterol, 51 mg omega-3 and 694 mg omega-6 fatty acids, 5 g protein, 16.5 g carbohydrates, 1 g dietary fiber, and 168 mg sodium. 

Fat Free Vegan Lentil And Barley Soup Easy To Make - One Step, One Pot Great For "Between Holiday" Weight Loss!

Lentil and barley soup is rich in protein and fiber
and has less than 160 calories per serving!

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Watching your Weight Between Holidays
If you are trying to lose a few Thanksgiving pounds before your diet is once again challenged at Christmas and New Years, this fat-free vegan lentil and barley soup can help you out. It's rich is protein and fiber which really satisfies your appetite for only 157 calories per serving. If you're too busy Christmas shopping to cook, don't worry. This one step, one pot meal is easy to prepare. Make it on the weekend and heat it up for lunch or dinner during the week.

Transitioning to a Plant-Rich Diet
A hearty soup with lots of fiber and protein can be very satisfying for people transitioning to a more plant-rich diet. Protein from plant sources is just as beneficial as protein from meat and dairy and doesn't contain the cholesterol and saturated fat. And meat doesn't contain any fiber, one of the most critical components of any diet. 

Barley: High in fiber, selenium, and manganese.
(not gluten free)

Lentils: Hi in protein, iron, phosphorus, copper,
as well as fiber, folate and manganese.

  
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Fat Free Lentil and Barley Soup
Vegan
[makes 6 servings]

4 cups vegetable broth*
1 (14.5 oz) can diced tomatoes, no salt added
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
1/2 cup dried green lentils
1/3 cup pearl barley
1/2 teaspoon granulated garlic
1/4 teaspoon ground black pepper, or to taste
1/2 teaspoon salt, or to taste
1 bay leaf

* or 4 cups water with bouillon cube

Place all of the ingredients in a 5 quart Dutch oven or soup pot. Bring to a boil on high heat. Lower the heat and simmer, tightly covered, and stirring occasionally, until the lentils and barley are cooked, about 45 minutes. 

Add all ingredients at once.
No need to sauté veggies in oil.

Always remember to remove the bay leaf.

Remove the bay leaf and serve.

Each serving is only 157 calories and has
7 grams of protein and 9 grams of fiber!

Per serving: 157 calories, <1 g total fat, 0 g saturated fat, 28 mg omega-3 and 216 mg omega-6 fatty acids, 0 g cholesterol, 7 g protein, 29 g carbohydrates, 9 g dietary fiber, and 228 mg sodium.

Everything Orange Soup - Vegan And Gluten Free, Perfect For Thanksgiving!

Butternut squash, carrots, oranges, and turmeric
 blend up into  this healthy autumn soup.

Perfect for Thanksgiving or even Halloween!

instinct - (definition)
noun
1. an innate, typically fixed pattern of behavior in animals in response to certain stimuli.

In this case, the stimuli is fall, the leaves turning color, and the cooler weather. 
The fixed pattern of behavior, at least for me, is to make soup! 

This instinctive behavior was part of the driving force behind my Seasonally Raw Food Plan that I write about in my book, Health Begins in the Kitchen. Despite my love of raw food and my belief of its critical role in a healthy diet, I believe that certain seasons and climates dictate the percentage and balance of raw and cooked foods in our diet.

Phytochemical Stew
I almost named this dish Phytochemical Stew but I realized that, besides me, not many people would find that appetizing. But when I look at the beautiful orange color of squash, carrots, fresh oranges, and turmeric, I see phytochemicals such as carotenoids, flavonoids and more. And although the original purpose of these plant chemicals is to protect the plants themselves, research demonstrates that these substances can also help protect humans from all kinds of diseases. 

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Everything Orange Soup
Vegan, Gluten Free
[makes 6 servings]

1 tablespoon extra virgin olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped celery
3 cloves garlic, peeled and chopped
1 tablespoon minced or grated fresh ginger root
1 teaspoon ground turmeric
2 cups sliced carrots
4 cups diced butternut squash or pumpkin
2 cups chopped tomatoes, or 15 oz can diced
4 cups veggie broth*
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste, plus some for garnish
2 medium oranges, peeled and seeded
pinch of fresh thyme for garnish

* or 4 cups water and a large Rapunzel vegetable bouillon cube

Heat the oil in a large soup pot. Add the onions and celery and cook over medium low heat, stirring occasionally, until they soften, about 5 minutes. 

Add the garlic, ginger, and turmeric and cook until fragrant, about 1 to 2 minutes.

Add the carrots, squash (or pumpkin), tomatoes, broth, salt and pepper and cook, covered, until the vegetables soften, about 20 minutes.

Place the soup in a high-speed blender, such as a Vitamix, together with the fresh oranges, and blend until smooth. You may have to do this in batches. 

Return to the pot, heat, and serve. Garnish with fresh thyme and additional freshly ground black pepper.

Per serving: 142 calories, 3 g total fat, 1 g saturated fat, 51 mg omega-3 and 376 mg omega-6 fatty acids, 0 mg cholesterol, 3 g protein, 28 g carbohydrates, 6 g dietary fiber, and 589 mg sodium.

Download Health Begins in the Kitchen for lots more vegan and gluten-free Thanksgiving favorites, as well as recipes for a Raw Vegan Thanksgiving Banquet!

Crunchy And Cool Summer Salad With Agave-Dijon Dressing - Perfect For Your July 4th Picnic!

Beat the heat with this raw vegan and gluten free salad
topped with agave-Dijon Dressing.

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Summer - Time to Eat More Raw Food
When the weather warms up, it's time to eat more raw food. Whether you're a vegan, vegetarian or meat eater, it's a good idea to consume lots of raw fruits and vegetables in the summer months. This blog and my ebook, Health Begins in the Kitchen, is based on a Seasonally Raw Food Plan which varies the amounts of raw food consumed with the seasons. In the winter when it's cold, our bodies crave cooked foods such as warm soups, cooked grains, and baked sweet potatoes. But for now, when the weather is hot and the farmer's market and summer gardens are flourishing, let's pile on the raw fruits and veggies!

Cool Off
We've had record breaking heat the last few weeks here on the West Coast so we've been living on raw smoothies and big salads. This simple salad makes a beautiful presentation and is very cooling for the body. The shredded cabbage and carrots give it a nice crunch. Agave is used as a substitute in this classic honey-mustard dressing for my many vegan followers but if you prefer honey, use it instead of agave.

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Summer Salad with Agave-Dijon Dressing
Raw Vegan, Gluten Free
[makes 4 servings]

For the dressing
1 tablespoon Dijon mustard
2 tablespoon rice vinegar or apple cider vinegar
2 tablespoons raw agave nectar
1 tablespoon cold-pressed hemp oil
1 clove garlic, pressed

For the salad
2 packed cups shredded red cabbage
1 large carrot, shredded (1 packed cup)
1 medium cucumber, peeled and diced
1/4 cup diced red onion
1 avocado, peeled, pitted and sliced
freshly ground black pepper

Make the dressing by placing all dressing ingredients in a small bowl. Whisk with a fork until well combined.

Combine all dressing ingredients in a small bowl.

Either make the salad on individual salad plates or on one large platter. 
Start by spreading the cabbage out as the base layer and then cover it with the carrots. 

Layer the shredded vegetables

Cover the carrots with cucumbers and then red onion.

Place slices of avocado around the cabbage on the bottom of the platter.
Cover with dressing, top with freshly ground black pepper and serve.

Per serving: 148 calories, 9 g total fat, 1 g saturated fat, 555 mg omega-3 and 2,612 g omega-6 fatty acids, 0 mg cholesterol, 2 g protein, 17 g carbohydrates, 4 g dietary fiber, and 36 mg sodium.

Thai Cabbage, Daikon And Carrot Salad Topped With Roasted Peanuts - Vegan And Gluten Free

Thai cabbage salad with daikon and carrots.

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Fresh and Crunchy
I love the crunch of the fresh vegetables and roasted peanuts in this salad. They blend so beautifully with the tangy dressing flavored with fresh garlic and ginger, soy sauce, vinegar, and freshly squeezed lime juice. Hemp oil provides the omega-3 rich base for the dressing and crushed red pepper flakes give it a little kick!

For a heartier, main course salad, stir in cooked rice noodles. 

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Thai Cabbage, Daikon and Carrot Salad
Vegan (Mostly Raw), Gluten Free
[makes 8 servings]

For the salad
8 cups thinly sliced raw cabbage (1 small head)
3 large carrots, peeled and grated
2 cups peeled and grated daikon
4 green onions, sliced
1/2 cup chopped fresh cilantro plus some for garnish
4 ounces thin rice noodles, (optional)
1/2 to 1 cup dry-roasted, salted peanuts, crushed
salt to taste

For the dressing
1/4 cup freshly squeezed lime juice
2 tablespoons gluten-free soy sauce
1 packed teaspoon freshly grated ginger
2 cloves pressed garlic
1 packet stevia
1/2 teaspoon crushed red pepper flakes
1 tablespoon white vinegar
2 tablespoons cold-pressed hemp oil 
2 teaspoons unrefined sesame oil

Place the cabbage, carrots, daikon, green onions and cilantro in a large bowl. Set aside.


Crush peanuts by placing in a ziplock bag and smashing them with a mallet. Set aside

Crushed peanuts

 Combine all the dressing ingredients in a small bowl or cup. Pour over the cabbage mixture and mix well. Salt to taste but remember that you will be getting additional salt from the peanuts.

I prefer to press rather than mince garlic in this dressing but if you don't have a garlic press, smash and then mince the garlic.

Cook rice noodles (if you are using) according to manufacturers directions. Drain, rinse and stir into cabbage mixture.

Thin rice noodles make a nice addition.

Top the salad with crushed peanuts and additional fresh cilantro and serve. 

Thai salad with optional rice noodles

Take A Fresh Look At Peas And Carrots - Young English Peas Make All The Difference!

Fresh English peas and tender young carrots on quinoa.

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It's Time For English Peas
Fresh English peas are starting to appear in the markets here in Northern California. And if you planted your garden early enough, there may be some in your backyard. 

While shucking peas, I always ask myself if it's worth the trouble or if I should bother my blog followers with such a time consuming task. But then I see that small but beautiful pile of bright green peas and I immediately have the answer.

Perfection inside a pea pod.

Peas and Carrots
I was looking for something to cook for dinner last night. All I had in the house was a pound of fresh English peas and some carrots. I thought to myself, hmmmm, peas and carrots. How simple, how cliché. But sometimes the simplest dishes can surprise and delight us. 

When you think of peas and carrots, a frozen box of vegetables comes to mind - not a pretty picture. But when you shuck a pound of fresh English peas and chop tender young carrots into pea-size pieces, it is a beautiful thing to behold!

Shucked English peas and small diced carrots.

So here is a very simple dish of fresh peas, chopped carrots and some seasoning and a squeeze of lemon that when put on a bed of fluffy cooked quinoa, will make a surprisingly tasty meal rich in protein and dietary fiber.

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Fresh Peas and Carrots with Quinoa
Vegan, Gluten Free
[makes 6 servings]

1 cup dry quinoa
2 cups water
1 vegan bouillon cube*
1/2 cup boiling water
1 tablespoon extra virgin olive oil
1/2 cup small diced onions
1 pound fresh English peas (about 1 to 1 1/3 cups)
1 full cup small diced carrots
1 1/2 teaspoons dried parsley
Squeeze of fresh lemon
Salt and freshly ground black pepper to taste

* I use 1 serving (half a large cube) of Rapunzel Vegan Vegetable Bouillon with sea salt and herbs

Prepare the quinoa. Place the quinoa in a fine-mesh strainer and rinse in cold water for several minutes. Place in a small saucepan with 2 cups of water and bring to a boil on high heat. Reduce the heat to medium-low, cover, and cook until all of the water is fully absorbed, 18 to 20 minutes. Remove from the heat and set aside, covered.

Meanwhile, prepare the peas and carrots.
Make broth in a small cup by dissolving the bouillon cube in the boiling water. Set aside.

Heat olive oil in a medium saucepan that has a lid. Add onions and cook, stirring occasionally, until soft, about 5 minutes.

Stir in the peas, carrots, parsley and the broth. Bring to a boil. Lower  to a low boil, cover, and cook until tender, stirring occasionally, about 5 or 6 minutes.

Cook fresh peas, carrots, onions and seasoning
in a small amount of broth

When tender, squeeze a little fresh lemon juice over the peas and carrots. Season with salt if needed (remember, the bouillon cube already has some salt) and freshly ground black pepper.

Fluff up the quinoa. Serve the peas and carrots over the quinoa.

Per serving: 162 calories, 4.5 g total fat, 0.8 g saturated fat, 114 mg omega-3 and 1,126 mg omega-6, 0 mg cholesterol, 6 g protein, 25 g carbohydrates, 4 g dietary fiber and 187 mg sodium (from bouillon cube only, no added salt). 

Vegan And Gluten Free Brussels Sprouts Cooked In A Simple Soffritto Or Mirepoix

Brussels sprouts have numerous health benefits!

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Delicious, Healthy and one of my Favorites!
I adore Brussels sprouts. They are a family favorite. Even my husband, who resisted them when we first got married, has grown to love them. They are not only delicious, but they have numerous health benefits! What's not to like?

Brussels sprouts have one of the highest glucosinolate contents of all the cruciferous vegetables which means they help us fight cancer. Other healthy cruciferous vegetables that have these cancer-fighting properties include broccoli, kale, cabbage, mustard and turnip greens as well as cauliflower. 

1 cup of Brussels sprouts has only 38 calories.
They are high in fiber and very low in fat.

Brussels sprouts are a very good source of vitamins A,C & K, B6, folate, potassium and manganese.

Soffritto or Mirepoix?
The slow cooking of onions, carrots and celery, to add rich flavor and aromatics to your dish, is call soffritto in Italian cuisine. Soffritto comes from the Italian verb, "soffriggere" which means "to fry slowly".  In French cuisine, the combination of these vegetables is called mirepoix. Italians generally use olive oil while the French typically use butter to cook the vegetables. And, of course, Italians often toss in some garlic too.
Most soffritto recipes call for more oil and a longer cooking time but  I use a modest amount of oil, and a shorter cooking time. 

Soffritto or Mirepoix is a combination of onions, carrots and celery.
Italians often add garlic to the mix.
They should be diced a bit smaller than this but I was lazy!

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Brussels Sprouts 
Vegan, Gluten Free
[makes 6 servings]

1 large Rapunzel vegetable bouillon cube
1 1/2 cups hot water
1 tablespoon extra virgin olive oil
1 medium onion, diced very small 
1 large carrot, peeled, diced very small 
1 large stalk of celery, diced very small
Pinch of salt 
Fresh black pepper to taste
2 cloves of garlic, minced
1/4 cup white wine
1 packed teaspoon fresh thyme
1 pound Brussels sprouts, trimmed and cut in half

Make vegetable broth by dissolving the bouillon cube in the hot water and set aside. 

Heat the oil in a 5-quart Dutch oven and add the onion, carrot, celery, garlic salt and pepper. Cook on low heat, stirring occasionally, until the vegetables soften and brown slightly, about 8 to 10 minutes or longer.

Make the "soffritto" or "mirepoix"

Add the wine and cook for another 2 to 5 minutes.

Stir in the thyme and Brussels sprouts to coat. Add the vegetable broth and stir to combine. 

Add the Brussels sprouts

Bring to a boil. Reduce the heat to medium and cook, covered, on a medium simmer until the Brussels sprouts reach the desired tenderness, about 8 to 10 minutes. 

Remove the cover and turn up the heat to reduce the broth, stirring occasionally, about 5 minutes.

Serve.

Per serving: 78 calories, 5 g total fat, 2 g saturated fat, 94 mg omega-3 and 282 mg omega-6 fatty acids, 0 mg cholesterol, 4 g protein, 10 g carbohydrates, 4 g dietary fiber and 373 mg sodium.

Vegan Corned Beef And Cabbage With Seitan Or Gluten Free Soy Curls - Perfect For St. Patrick's Day!

Soy curls are used for gluten-free corned beef and cabbage.

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Or make with seitan.

Corned Beef and Cabbage For Saint Patrick's Day
Skip the Corned Beef!
Corned beef and cabbage is a pretty healthy dish, except for the corned beef.
Each three ounce serving of cooked corned beef is 213 calories, 16 grams of fat, 5 grams of saturated fat and 83 mg of cholesterol, 0 carbohydrates and 0 fiber. It is, of course, a source of protein (15 grams per 3 ounce serving). 

But you can get protein without the fat and a lot fewer calories when you substitute corned beef with seitan (a vegan meat substitute made from wheat gluten) or Butler's soy curls (a gluten-free, vegan meat substitute made from minimally processed soy). In fact, ounce per ounce, seitan has even more protein than corned beef!

A 3 oz serving of seitan provides:
124 calories
2.25 g total fat
0 g saturated fat
0 mg cholesterol
3 g carbohydrates
22.5 g of protein
0 fiber

A 3 oz rehydrated serving of soy curls  (1 oz dry) provides:
100 calories
4.5 g total fat
0 g saturated fat
0 mg cholesterol
5 g carbohydrates
10 g protein
3 g of fiber

Soy curls are gluten free, non-GMO and grown without pesticides

No Food Coloring in This Dish!

You'll probably be getting enough food coloring today in your beer so to make the "meat" in this recipe that reddish, corned beef color, I soaked the seitan and soy curls in beet juice and pickling spices. 

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Corned Beef and Cabbage
Vegan, Gluten Free (when made with soy curls)
[makes 4 servings]

3 medium beets, peeled and sliced (optional)
1/4 teaspoon salt plus more for potatoes
4 teaspoons pickling spice, divided
water
1 T Earth Balance vegan buttery spread
1 onion, cut in half and thinly sliced
1 carrot, peeled and sliced
1 head cabbage, cut in 8 pieces
3 to 4 cups vegetables broth (or water and bouillon cube)
4 medium, red skinned, new potatoes, quartered
4 ounces (1/2 package) Butler's soy curls OR
OR 8 ounces seitan strips or slices

If you want your "meat" to be reddish, you will be dying them in natural beet juice.
To prepare the beet juice, place the beets in a medium saucepan and cover with about 3 to 4 cups of water. Add salt, cover and cook until the beets are tender. 
Remove the beets and set aside for a little salad (see below). 

Boil beets for food coloring.
Remove beets and save the liquid.

Keep the remaining beet water in the saucepan. Add 1 tablespoon of pickling spice, (reserving 1 teaspoon for the vegetables), and simmer, covered, for 10 minutes.

Soak seitan or soy curls in the hot, spiced beet water and set aside until needed. 

Soak seitan in spiced beet juice

Or soak soy curls in spiced beet juice

Heat the Earth Balance in a 5 quart Dutch oven. Cook the onions until soft, about 5 minutes.
Stir in the carrots, cabbage and 1 teaspoon of pickling spice. Cover with 3 cups of broth and cook, covered, stirring occasionally, until the cabbage wilts, about 15 minutes. 

Cook cabbage until it wilts

Add potatoes last 

Stir in the potatoes. Sprinkle with salt and pepper to taste. If it looks like the pot needs more liquid, add another cup of water or broth.
Cover and cook until the potatoes are tender but not overcooked, about 15 to 20 minutes.

The seitan is ready to serve. Place the vegetables in a plate and top with the seitan.

Corned beef and cabbage with seitan

If using soy curls, drain them well and cook them in a slightly greased hot skillet for several minutes until they begin to brown. Serve with the vegetables.

Cook soy curls before serving

Corned beef and cabbage with soy curls

If you don't care about the color of the meat and want to make this easier:
Heat 2 to 3 cups of water and 1 tablespoon of pickling spice. 
Soak the seitan and soy curls in the hot, spiced water, omitting the beets.
Continue as stated above.

About those leftover beets. Toss with a bit of apple cider vinegar and hemp (or extra virgin olive) oil. Salt and pepper to taste and enjoy!

Serve the leftover beets as a side salad