Red Cabbage and Apples



  • 2 tablespoons vegetable oil
  • 8 cups shredded red cabbage
  • 1 onion, chopped
  • 2 tart apples – peeled, cored and sliced
  • 2 tablespoons water


  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  • 3 tablespoons white sugar
  • 3 tablespoons distilled white vinegar



Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.

Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.




  • 2 sweet potatoes, peeled
  • 2 tablespoons olive oil (Divided)
  • 8 ounces sliced, portobello mushrooms
  • 2 cloves garlic, minced
  • ¼ teaspoon coriander
  • ¼ teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons vegan Worcestershire sauce
  • Salt and ground black pepper

To serve:

  • 4 corn tortillas
  • Guacamole
  • Fresh cilantro
  • Salsa



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop peeled sweet potatoes into ¼ inch sized cubes. Toss potatoes in 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Spread evenly across a baking sheet.
  3. Bake potatoes for 30-45 minutes or until softened and lightly browned.
  4. While the potatoes are baking, mix seasonings (garlic through cayenne) , balsamic vinegar, and vegan Worcestershire sauce in a small bowl.
  5. Place sliced mushrooms in an 8″x8″ baking dish and pour marinade over them. Toss to coat the mushrooms evenly in marinade. Cover dish and place in the fridge for 15 minutes, tossing once.
  6. Add the other 1 tablespoon of olive oil to a skillet and heat over medium high, add mushrooms and saute until mushrooms release their moisture and it is cooked off, about 8-10 minutes.
  7. Divide mushrooms and sweet potatoes evenly between 4 tacos.
  8. Serve with guacamole, salsa and fresh cilantro.