Soulfully Quinoa Stuffed Cabbage with Mama’s African Kitchen Red Sauce

Happy belated Earth Day!  I took last week off to finish up some tasks that needed my attention and ended off the week with lively Earth Day celebrations (which always includes good food)!

On Saturday I attended an Earth Day festival.  I met with a farmer offering organic produce delivery and saw this awesome spider crawling on the table (who stopped and posed for the pic).  The farmer and I talked about how more people are seeking organic and locally grown produce.  Some are even taking the step and growing their own food.

Buying local produce keeps you eating in season, supports local farmers and the local economy, and provides you with high quality produce.  If you are not shopping at your local farmers’ markets or directly supporting a local farm, I suggest you give it a try.

After my talk with the organic farmer, I picked up some awesome veg recipes from the Marin Vegetarian Education Group.  They were a friendly group that shared loads of information on becoming vegetarian/vegan and the benefits.  If you are on the fence and have any questions, go check them out.

As I made my rounds, I stumbled upon a stand for Mama’s African Kitchen.  I had seen her food in stores but never picked it up.  Mama’s African Kitchen uses all organic produce and NO preservatives.  How great is that!?  The owner, Dupe, offered me a taste of her red sauce and the hot was definitely the one that went home with me.  The heat is not overboard but subtle and even.

My question to her was, “where is your restaurant?”  She said that it is in the making and for now she does catering and sells plates and the red sauce in stores and at farmers’ markets.  Honestly, she needs a restaurant.  If you taste the food, you will agree.

I then picked up some food from Lydia’s Kitchen.  I really like Lydia’s and had more of her food at the Sunday Earth Day festival as well.  Her food is soy, gluten, and all other things I don’t eat free.  My favs are the crepes and I have fell in love with the pesto crepe which is filled with sauteed greens and shiitake mushrooms.  If you get a chance to make it out to her Petaluma location, try the pizza with the sauteed greens and shiitake mushrooms.  YUM!

I finished my day off at Gracias Madre for dinner.  I actually went there 3 times this weekend and was not disappointed.  Our waiter recommended the tacos which comes with a choice of 3 different fillings.  His favorite fillings are the plantain, poblano chilies, and sauteed mushrooms so that is what we ordered.  We also had the tamal and the sweet potato quesadilla.

My Earth Day weekend was filled with good, vegan, local food.  I supported my local community and gained more information about green cleaning products, water filters, and more ways for me to reduce my carbon imprint.  And to top it off, it was nice and hot on Saturday and I made sure to take my shoes off and connect with the earth.

What did you do for Earth Day?

Soulfully Quinoa Stuffed Cabbage with Mama’s African Kitchen Red Sauce

cabbage leaves (about 7)
1 teaspoon whole coriander seeds, crushed
1/2 teaspoon smoked paprika
1/2 small red onion, diced
2 cloves garlic, crushed and minced
1/2 cup quinoa, soaked and rinsed
3/4 teaspoon onion powder
1/8 teaspoon celery seed
1/8 cup almonds, diced
3-4 sprigs fresh thyme, leaves removed
pinch cayenne
2/3 cup canned diced tomato
1/3 cup water
Mama’s African Kitchen red sauce

Heat oil in small saucepan and add the coriander seeds and paprika. Cook until fragrant about 30 seconds. Add the onions and saute until soft (3-5 minutes).

Add all of the remaining ingredients and bring to a boil. Reduce heat and simmer for 15-20 minutes.

While the quinoa is cooking, steam the cabbage leaves for 2-3 minutes until pliable and remove from heat. Rinse in cold water and trip the thick center vein from each leaf.

Once the quinoa is ready, lay a cabbage leaf out on a cutting board and place a large spoonful of the mixture onto the cabbage leaf. Start from the stem end and roll. Place the seam side down into an oiled baking dish and repeat until all of the leaves are filled.

Place in a low warmed oven to gently heat the cabbage rolls (maybe 5 minutes) and serve with Mama’s African Kitchen red sauce.


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Becoming a healthy vegan was is still a challenge.
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  • Richgail 8 years ago

    Wow! I love how your dish is so colorful. It’s awesome that you buy from the local farmers market, I was just at one this past weekend shopping for fresh produce & products. Btw, I usually cringe at the sight of spiders but my first thought looking at your spider pic was “that’s so cute!!”

    • Cheyenne 8 years ago

      Farmers’ markets are awesome. There are several products that I originally purchased at the market that I now see in stores. It makes me proud to see local businesses growing. I also like the benefit of meeting the farmers and supporting them directly. The spider was an addition and while I am usually squeamish, I was captivated with this one. I watched it run all over the place. Hilarious!

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