I forgot to add that dinner yesterday was planned and Yummy!!! I absolutely love Alicia Silverstone and her “The Kind Diet” book. I have used this recipe before, modifying it based on what was in my fridge. Tonight, I actually cooked it more close to her exact recipe from the Book “The Kind Diet”.
-1/4 pound pasta (we used Whole Wheat Fettucini)
-2 tbps olive oil (we used Extra Virgin Olive Oil)
-2 large onions thinly sliced (we used 1 1/2 onions)
-2 garlic cloves finely chopped (we used 4 cloves)
-2 celery stalks diced
-1/4 cup shoyu
-1/2 tsp fine sea salt
-1/2 tsp garlic powder
-1 head of cabbage thinly sliced (we used 1/2 a head of cabbage because it was quite large)
-5-6 tbps marinara sauce
Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain the pasta
Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for 3 minutes longer, until the onions are transparent and turning golden. (we cooked ours longer than this, mainly because I was chopping up the cabbage..hehe)
Add the celery to the skillet and saute for 3 to 4 minutes. Stir in the shoyu, salt, and garlic powder, then add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.
Add the pasta to the skillet with the marinara sauce and toss together. Cook over medium-high heat for a minute or two and serve. (J always adds more marinara sauce for his liking and I always eat more veggies out of the bowl)
Check out her website: TheKindLife.com