Veggies, Veggies, and More Veggies

Most of the time I base my meals (especially dinners) around a grain.  Often at times it's brown rice, but I also cook a lot of whole wheat pasta, cous cous, barley, whole grain garlic bread or whole wheat tortillas.  Sometimes I include a protein (beans, hummus, nuts, seeds), but I usually get more than enough at breakfast and lunch that I try to avoid it at dinner.

Sometimes though, like after an overindulgent weekend with my family, and trying to fight off the end of a cold, I feel like I need superhealing veggies.  So last night I cooked a dinner's worth of them.  I made braised cabbage with truffle oil, The Kind Diet's Diakon cooked in mirin, kombu, and shoyu, and The Kind Diet's Squash-n-Onions made with kobucha squash.  The whole meal was filling and delicious and just what our achy bodies needed!