A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce!

Serves 2 with leftovers

Cocoa Ginger Applesauce:

16 oz. jar applesauce, chilled before you make this sauce (Mott’s brand is gluten-free)

2 T. light brown sugar

1 T. unsweetened cocoa powder

2 t. Balsamic vinegar

cinnamon to taste

1/4 t. salt

Combine all ingredients in bowl. Stir to thoroughly incorporate the cocoa. Transfer to serving dish and refrigerate till ready to use.


4 T. margarine

1 jumbo green pepper, cut into 1/2 inch squares

5 c. cut green cabbage, 3/4-1 inch squares (remove any thick pieces near the core)

1/2 t. salt or to taste

15 sun-dried tomatoes, sliced

10 Kalamata olives, pitted and coarsely chopped

5 garlic cloves, finely chopped

freshly ground black pepper

In large skillet, over medium heat, melt margarine. Add green pepper and saute till partially wilted.

Add cabbage, stir to coat with margarine, then saute till partially wilted.

Now turn heat to medium high and add sun-dried tomatoes, Kalamata olives and garlic. Saute, stirring often till veggies begin to char in spots and both green pepper and cabbage are tender.

Add freshly ground pepper to taste, stir, then remove from heat.

Pan-fried potatoes:

2 T. corn oil

2, 15 oz. can sliced white potatoes; drain, rinse well, drain again, then blot dry with paper towels.


1 sprig of fresh rosemary, needles removed from stem

3 T. soy bacon bits or chips (McCormick brand is gluten-free)

freshly ground black pepper

2 T. Grade A maple syrup

In separate skillet, over medium-high heat, melt oil. Add potatoes all at once. Salt as desired, flip with pancake turner to distribute salt, then even out potatoes in pan and wait till they turn golden brown on bottom before flipping to brown other sides.

Add rosemary needles, soy bacon bits, some freshly ground black pepper, then flip to distribute evenly. Continue to cook while potatoes continue to brown and soy bacon bits begin to char. Your kitchen will get smoky.

Remove from heat when done to your liking, then add maple syrup. Turn potatoes over to coat with syrup. Remove from heat.

Reheat the stir-fry, then transfer to platter. Top with potatoes and garnish with a rosemary sprig if desired.

Serve with the Cocoa Ginger Applesauce.

Notes: Be sure to remove potatoes from heat before adding maple syrup.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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