sides – The Vegan Love Project

Garlic Sautéed Kale with Hot Pepper

satueed-kale

One of my all time favorite go-to’s. I can easily eat a whole head of kale by myself. Make sure the pan is hot before adding your greens. The cook time should be quick-

Seriously super delicious.

Garlic Sautéed Kale with & Hot Pepper

1 bunch kale, washed, trimmed, and torn into bite size pieces

1 clove garlic, minced

½ Cherry Bomb or Jalapeño pepper, thinly sliced

2T Extra virgin olive oil

1/4t salt

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly, makes it even more tender. Serve immediately. Also delicious at room temperature.

Simple Broccoli with Lemon

BROCOLLI WITH LEMON.jpg

This is one of those dishes that I forget how easily simple fresh ingredients can be elevated to extraordinary with almost no work. Did you know broccoli is filled with protein, 11 grams for every 100 calories? This was my Nana’s recipe, who cooked her broccoli way too long (but was still delicious), then my Momma’s recipe, who cooked her broccoli just right, then leveled up by using all organic and local ingredients to hit this side dish/snack/salad/meal/accompaniment out of the park.

Simple Broccoli with Lemon

1 bunch broccoli, washed, trimmed, and sliced long into spears

1 lemon, juiced

2-3T extra virgin olive oil

1/4t pink salt

1/4t fresh cracked black pepper

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1/2c water

bowl of ice water *optional

In a large pot, heat up the water until boiling. Add the broccoli and steam for 3-4 minutes or until bright green and tender.

Drain the broccoli, reserving the cooking liquid for veggie stock.

To stop the cooking, plunge the steamed broccoli spears into the ice bath and strain the excess water in the sink.

In a bowl, add the bright green broccoli and gently toss the floret spears with the olive oil, lemon juice, salt and pepper. The acid from the lemon will discolor the broccoli a little bit but be assured, it is filled with vital nutrients and crispness.

Serve either warm or cold- both are delicious.

AMAZING Gluten-Free Pasta Summer Salad

You can use all of the vegetables you love in this amazing pasta dish- edamame instead of chickpeas, more or less of your faves but this is a WINNER- PERFECT for pot lucks and summer gatherings.

AMAZING Gluten-Free Pasta Summer Salad

½ red bell pepper, small dice

½ green bell pepper, small dice

1 carrot, small dice

½ small red onion, small dice

1 stalk celery, small dice

1c cooked chickpeas, rinsed and drained

3c uncooked pasta, fusilli (or another desired shape)- I use Bionaturae and LOVE it

1T sweetener (raw agave, raw honey, maple)

1T apple cider vinegar

1c vegan mayo

1/4c fresh lemon juice

2T extra virgin olive oil

1t pink salt

1/4t fresh black pepper

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Cook the pasta according to directions, drain and let stand until cool but warm.

In a large bowl, mix all of the veggies with the other dressing ingredients and toss well. This mix should be well seasoned before adding the cooked pasta- if not adjust for saltiness, sweetness as desired.

Add the pasta and with a large spoon, mix well until all of the pasta is well incorporated into the vegetable dressing. Allow to stand on the counter for at least 30 minutes- I am not sure why, but this prevents the Gluten-Free pasta from getting hard when it is refrigerated! You can enjoy this at room temperature or cold. FRICKEN delicious.

Delicious Quicky Potato Salad

Delicious Quicky Potato Salad

I literally had one large potato starting to grow eyes staring at me from the hanging basket – I needed to use it soon! So today was the day! A few weeks back when I was on my scallion cream cheese kick, I planted a bunch of scallions in a pot so I could keep harvesting scallions as I needed them- not wanting to cut into a whole onion for my 1 potato salad salad, a cut the tops off from my potted scallions and was good to go. I had cut into a fresh lemon this morning and thought I could use that in place of vinegar for a bright fresh taste. The added nutrition of a Real Pickle fermented dill pickle to give the salad a bit more dimension, balanced with a hint of sweet makes this salad SUPER easy, super quick and super delicious….

1 large potato, peeled, steamed whole

(1c water, pinch salt, bring to a boil, reduce heat to medium low and steam

partially covered for 10-15 minutes or just until tender)

2 scallions, minced

2T Real Pickles Dill Pickle (1 spear, minced)

1t maple syrup or agave

1/4c Veganaise or another prepared vegan mayonnaise

½ lemon, juiced

1/2t salt

1/4t ground black pepper

Pinch smoked paprika

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In a bowl, combine the dressing ingredients together; the scallions, minced pickle, sweetener, Veganaise, lemon juice, paprika, salt and pepper. Taste and adjust for seasonings, more sweet, saltier etc.

Slice the potatoes in 1” inch pieces into the bowl- I like my potato salad chunkier but slice how you like.

Mindfully mix the potatoes into the dressing, trying not to smash the potatoes. Adjust the seasoning before serving. Sprinkle with a bit more of the paprika.

Serve warm or chilled garnished with fresh scallion.

FRICKEN YUM

Ellen’s Crazy Super Salt

I have been using Crazy Mixed Up Salt on everything since I rediscovered it so I decided to make my own using beautiful organic herbs and pink salt crystals. The result came out AMAZING. You can vary the amounts in any way you are moved to do so, more heat, dried lemon zest would be SO good in this and to use it for baking, roasting and grilling O M G….It makes a under two cups, and I store it in a beautiful little glass jar in the cabinet. Makes me happy. I am making “Simple Tastes Like Chicken Tofu” as we speak!!!

Ellen’s Super Salt

1/4c -dried onion powder

1/4c-dried garlic

3T-dried parsley

1T-dried oregano

1T-dried thyme

2t-dried celery seed

1t-smoked chipotle powder

1t-smoked paprika

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1c pink coarse salt crystals

In a blender or Vitamix, blend the salt to a powder. Remove the salt and add all of the other ingredients and blend until the desired consistency is reached- I don’t blend mine to a powder so there is some texture to the salt.

Add the salt back in and mix on low until the salt is well incorporated. Transfer to an airtight container and use for everything! Soups to salads, casseroles to tofu cutlets, I LOVE this salt!

Plain Sour Cashew Cream

Ummmmmm. It’s Sour Cream. SOUR CREAM. Just made out of cashews…not animal milk.

This. Makes me. Happy.I just had my hands on junky store bought vegan sour cream that was filled with crap. THIS..is not.

Hello Onion Dip, baked potatoes, plain yogurt, you get where I’m going….. Oh. And its RAW and filled with pro-biotics.

Plain Sour Cashew Cream

1c cashews, soaked for an hour (this step can be skipped)

5 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder

3/4 +up to 3T filtered water

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1/2t pink salt

1T lemon juice (omit if fresh is not available)

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Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 3-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck or if the mixture seems to thick. If you run this too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, covered. Leave this overnight or for 24hours.

Step 2.

Mix in the salt and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. If this set up thicker than desired, add a little bit of water to loosen it up to the desired consistency.

Creamy Yukon Potato Salad

Incredibly delicious. Yukon potatoes have a rich nutty taste on their own- and they abundant locally now in Western Mass. In this side dish they are showcased with the perfect amount of dressing that is sure to please all kinds of palettes. There is a perfect balance between sweet, salty and sharp- the lemon is not necessary but adds a brightness to the flavor.

This salad is a winner.

Creamy Yukon Potato Salad

8-10 Yukon potatoes, gently scrubbed and washed , about 2 pounds

1 small red onion, minced

1 leafy stalk of celery, minced (with the leaves)

1t maple syrup or agave

1/2c Veganaise or another type prepared vegan mayonnaise

3T olive oil

1/4c red vinegar or apple cider vinegar

1T fresh lemon juice *optional

2t stone ground mustard

1-1/2t salt

1/2t ground black pepper

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2c water

1t salt

The Potatoes:

Place the cleaned potatoes into a medium sized pot. Cover ¾ the way with water and add 1T salt. Bring the water to a boil and then reduce the heat and cover and cook them partially covered for 10-15 minutes, until they are tender but they still maintain their shape. Make sure they are cooked all the way through.

Drain them from the water and allow them to cool slightly making them easier to handle, about 2-3 minutes.

The Dressing:

In a large mixing bowl, add the other ingredients together, the minced onion, celery, sweetener (I used raw agave), Veganaise, vinegar, mustard, olive oil, salt and pepper. Coarsely slice the potatoes into the bowl- I like large chunks so I will quarter the potatoes depending on their size. Mindfully mix the potatoes into the dressing, trying not to smash the potatoes up to much. Adjust the seasoning before serving. Serve warm or chilled garnished with fresh parsley.

Romanesco with Lemon

I can’t get enough of this gorgeous alien looking beauty. It has a taste similar to cauliflower but it has it’s own uniqueness that is unrivaled. It is abundant locally now and I love love love it. Dressed simply to showcase its awesomeness.

Romanesco with Lemon

1 head Romanesco, washed, trimmed, and cut into bite size pieces

1 lemon, juiced

2T extra virgin olive oil- more if desired

1/2t salt

1/4t black pepper

1c water

In a large pot, heat up the cup of water until boiling. Add the Romanesco and steam for 7-8 minutes or until bright green and tender. Drain, reserving the cooking liquid for veggie stock.

In a bowl, add the steamed Romanesco and then the olive oil, lemon juice, salt and pepper and gently toss. Serve either warm or cold. Delicious both ways.

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

Everything was local, purchased from the Greenfield Farmer’s market, the Lacinato Kale, the Fire Ball Pepper, the garlic…. This red pepper adds a low-heat kick, which is delicious, and not overbearing. I ate the whole bunch myself! Any kale will do, but there is something exceptional delicious about this particular variety.

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

1 bunch Lacinato kale, washed, trimmed, and torn into bite size pieces

1 clove garlic, minced

½ Fire Ball or Cherry Bomb pepper, thinly sliced

2T Extra virgin olive oil

1/4t salt

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly, makes it even more tender. Serve immediately. Also delicious at room temperature.

Spicy Corn Crusted Roasted Potatoes

Spicy Corn Crusted Roasted Potatoes

2 pounds potatoes (2-3 medium size), cleaned and cut into wedges or large french fries

3-4T extra virgin olive oil

1t pink salt

1/4t black pepper

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Coating:

3T cornmeal

1T brown rice flour or amaranth flour

1t pink salt

1t onion powder

1t chipotle powder

1t turmeric

1/2t black pepper

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Preheat oven to 425 degrees.

Pre-cook the potatoes

Bring 3c of water to a boil. Add in the cleaned, trimmed potatoes and cook partially covered for 8-10 minutes or just until tender. Remove, drain and set aside.

While the potatoes are cooking, prepare the coating

In a large bowl, mix the coating ingredients together, and blend well with a dry whisk or fork.

Prepare the potatoes for roasting

In a medium bowl, add the drained potatoes, the olive oil, salt and pepper. Toss gently until well coated.

With a slotted spoon, add the potatoes into the large bowl of coating. Toss until the potatoes are well coated.

Pour the potatoes out onto a large baking dish, spread evenly in the around. Make sure all potatoes are covered well with the oil and coating.

Roast the potatoes in a preheated oven for 30 minutes, or until they are golden brown with crisp brown edges. Turn the potatoes mid way to ensure an even tan.

Serve immediately with your favorite dipping sauce; ketchup, vegan mayo, mustard etc.