A Green Vegan St. Patrick's Dinner with Purple Kraut

In honor of St. Patrick's Day, I created this  vegan version of corned beef and cabbage.
It's super easy to make, and absolutely satisfying. I even found a beautiful organic Jade Pearl rice from Lotus Foods to bring on more green.

Start by cooking the Jade Pearl Rice according to directions on the package. Then prepare other ingredients.

For the braised cabbage:
1 large cabbage
2 cups vegetable broth or water
1/4 white wine
1/2 teaspoons mustard seeds
2 - 3 whole cloves
1 bay leaf
sea salt + fresh ground pepper, to taste
Cut the cabbage into large wedges, with the core attached to each wedge.
Place the wedges in a shallow saute pan. Cover with broth/water + the spices + seasoning.
Simmer on low heat for about 15 minutes or until cabbage is very tender.
While cabbage is cooking. Prepare the  vegan "corned beef".

For the vegan "corned beef" or also known as Seared Portobello with Molasses Glaze:
4 large portobello mushrooms, cut into 1-1/2" slices
1/3 cup black strap molasses
coconut oil or extra virgin olive oil for cooking
sea salt + fresh ground pepper, to taste
Heat a large cast iron pan or flat grill top to medium high heat, then add the cooking oil of choice.
Brush molasses on both sides of the mushroom slices.
Place the brushed slices onto to heated pan and seared on each side for about 2 minutes.
Season with sea salt and pepper to taste.
Turn heat off when mushroom slices are done.

When rice is cooked, and cabbage is braised, assemble the ingredients onto dinner plates and serve with a healthy portion
of sauerkraut. 

Oh, for the four-leaf clover: Please ask a leprechaun. Good luck!!!
(Did you know that according to tradition,  each leaf is believed to represent something:
the first is for faith, the second is for hope, the third is for love, and the fourth is for luck.)

*Serves 4