Pumpkin herb with lemon almond milk

Ingredients for 2 servings:

• 1 shot of oil, or similar
• 2 small onions, cut into half rings, approx. 150 g
• 350 g white cabbage, finely sliced
• 300 g Hokkaido pumpkin(s), diced approx. 1 x 1 cm
• 150 ml almond milk (almond drink)
• 1 small lemon(s), squeezed
• 1 small red bell pepper(s), finely diced
• salt and pepper
• 1 tbsp, heaped coconut blossom sugar, alternatively brown sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, alkaline, GAT compliant

In a non-stick pan with a lid, heat the oil and brown the onions. Then add the white cabbage, season with salt, and cook with the lid closed. After about five minutes, stir thoroughly. Allow the condensation from the lid to drain into the roasted food. Let the cabbage cook for about 5-10 minutes; roasted aromas may develop here as well. Then add the pumpkin cubes to the cabbage and simmer for a few minutes with the lid closed. Stir, add the almond milk, lemon, and coconut blossom sugar, and stir vigorously. Reduce the heat and cook until tender. About two minutes before the end, add the bell pepper cubes and turn off the heat. Let stand for a few minutes with the lid closed. Stir, and you’re done. Add more salt or pepper if necessary. For some GATers, this is only one serving.