The author of her book, "Big Vegan Flavor," shares a recipe for a sweet and buttery cabbage recipe adapted from her book. The cabbage is seared in a cast-iron pan, then placed in a spiced tomato sauce, braised until they are tender and infused with a creamy tahini sauce. Finally, they are covered in a creamy sauce. The recipe can be paired with any cooked grains in the fridge or with slabs of bread. The tahini sauce can be made up to 1 week in advance and can be added to the mix.