1 cup black eyed beans or any other you have on hand
1 tsp paprika
Salt
1 cup black or white quinoa
Half a lemon, salt
Half a red onion
1 smaller savoy cabbage; I've used 8 leaves
400 ml yoghurt or coconut yoghurt or cashew sour cream
Instructions
Cook the beans and quinoa separately
Lightly cook the cabbage leaves in salted water, just to soften the leaves
Dice the onion
Assembling
Lay out a cabbage leaf
Spread 1-2 tbsp quinoa in a line. Spread a bit of yoghurt on top
Add 1-2 tbsp beans and sprinkle with onion
Roll up the leaf making a little pocket
Lay the pockets in a baking dish with 2 tbsp coconut oil underneath
Spread some more yoghurt on top of the pockets.
Bake in preheated oven for about 30 minutes.
Recipe by From fertility to postnatal recovery with Andrea Conolly-Balazs at https://yoganutrition.com/recipes-nutrition/mains/meat-free-monday-cabbage-pockets/