The perfect side every day. I mostly stick to kale, I can’t ever get enough. Pictured was fresh baby spinach- divine. All of the greens come out super tasty, kale’s just my fave. You can vary the flavors by adding spices, like ginger and for depth shoyu or gluten free tamari. In Italy they add pine nuts and raisins or currants to the spinach- HOLY CRAP is that delicious. Greens are always the perfect accompaniment to any vegan meal. So good for you….
EAT THEM….EAT YOUR GREENS.
Basic Everyday Sautéed Greens
1 bunch greens, (kale, chard, spinach, collards, beet greens, cabbage) washed, trimmed, and torn or cut into bite size pieces
1 large clove garlic, minced
1/4t cayenne pepper flakes or fresh hot pepper
2T extra virgin olive oil
1/4t salt or to taste
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 greens. With a fork or a pair of tongs, move the greens around the pan cooking them just until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly. Serve immediately. Also delicious cold!
Amazing served with pan-fried tempeh and a side of sautéed greens. This will serve 2-4, I always make the whole amount because I love the leftovers. You can use them as a base for a vegetable soup, or pan fry them into little patties- or I am hoping to make fresh Gnocchi with them tomorrow!
4c thin skinned potatoes, cleaned and scrubbed, skins on and chopped
½ of an onion, sliced
3-4T extra virgin olive oil
3T nutritional yeast
Salt/ pepper to taste
Vegan butter to serve *optional
In a pot over medium high heat, bring the water, potatoes, onions, salt and pepper to a boil. Reduce the heat to low and cook partially covered, allowing the potatoes to steam/ cook until tender- about 10-12 minutes.
Check occasionally to make sure the water has not cooked out completely. If the potatoes are cooked and there is excess water simply drain some out prior to smashing. If the potatoes are not yet cook fully through, add a bit of water and extend the cooking time by just a few minutes more. With the back of a large spoon, (or with my favorite new smash tool), make a mash within the cook pot. The onions will have broken down completely. Add in the olive oil and nutritional yeast and salt and pepper to taste. Feel free to add more oil, more salt, more pepper, more love!
Fricken delicious. In 6 minutes you have fricken awesomeness. Serve with beans, tofu, tempeh, brown rice or quinoa etc. I ate mine with my fermented hot sauce.
Kale with Toasted Sesame and Garlic
1 bunch kale, washed, trimmed, and cut into bite size pieces
1 large clove garlic, smashed, minced
1T un-hulled sesame seeds (optional)
2T extra virgin olive oil
1t Toasted sesame oil
1/4t pink salt
crushed red pepper to taste
In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the sesame seeds and pan toast for a minute or two. Add the salt, and 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. Add the toasted sesame oil in at the end of cooking and mix in. Serve immediately. Also good cold.
Corn Crusted Zucchini /Zucchini Cutlets
1 large zucchini, sliced thinly on the bias
1clove garlic, smashed, minced
olive oil for pan
3T nutritional yeast
1/4t ground black pepper
Pinch ground cayenne pepper
1/4t chipotle powder
In a large plastic container with an air tight, sealable lid, add the cornmeal, salt, black and red pepper and stir to have the ingredients well integrated. Add the slices of zucchini. Place the lid back on the container and shake the contents, thoroughly coating the squash with the cornmeal mixture.
In a large, heated skillet or frying pan, heat up over pan over medium heat Add the oil and the garlic. When the oil is hot, add the coated pieces of zucchini in batches, making sure not to overload the pan. Pan fry the zucchini for about 2-3 minutes on each side or until golden and crisp. Remove onto a plate lined with a clean dishtowel or paper towels to drain. You could also slice the zucchini length wise and just a bit thicker, creating cutlets.
These keep amazingly well in the fridge- even though they may not last as long as you would like! They develop a deeper integrated flavor if you let them set overnight.They are a great accompaniment to lunches and sandwich type meals. Instead of using hot vinegar, I toss everything together while the beets are still warm and let them sit and mingle on the counter for several hours after mixing, then into the fridge.
Pickled Beets with Red Onions
3 pounds red beets, scrubbed and washed
1 small onion, sliced very thinly
3T eextra virgin olive oil
1/4c apple cider vinegar
1T red wine vinegar
1/4t black pepper
2T maple syrup or raw agave or raw local honey
Trim both ends of the beet off but leave the skin on. In a large pot, place the trimmed, whole beets and cover with water. Bring to a boil and then reduce the heat to low, simmering for 30-40 minutes partially covered, until the beets are tender all the way into the center. Drain. The skin should slip off the beets, if not, using a peeler, remove the skins and set aside. Using a mandolin or a sharp knife, slice the beets in rounds, evenly and thin. In a large bowl, place the sliced beets, sliced red onion, salt, pepper, olive oil, sweetener, and vinegar. Gently toss with a large spoon. Adjust the seasonings. This can be eaten right away but it gets better as it sits- I recommend refrigerating at least 6 hours before serving.
Asian Cole Slaw
Deliciously crisp and fresh tasting- make this and no one will know that there is anything “special” about this slaw other than it’s awesome taste.
1 small green cabbage, thinly sliced, or shredded (4CUPS)
1 carrot, grated
1/4c Extra Virgin Olive Oil
1T Hot Sesame Oil
3T Apple Cider Vinegar
2T Agave Nectar, or maple syrup
2t brown rice vinegar
1t ume vinegar
Salt and pepper to taste
2T toasted sesame seeds
In a large bowl, place the shredded cabbage and salt it generously, allow it to sit for several hours, even overnight with a plate on top. This will release the liquid in the cabbage, which you will drain out. This removes any bitterness and makes the cabbage more digestible and more tender.
After draining, add in the other ingredients and toss well. Serve chilled.
This is my favorite served in romaine lettuce leaves but it also makes a great sandwich filling. It is so easy to make and I love having it in the house as a quick snack option- it light, crunchy and fresh tasting. You can try using different varieties of the baked tofu, they will all produce a slightly different taste. I ate this for lunch today on whole grain Ezekiel bread, one of my heirloom tomatoes and baby lettuce from the garden.
8 oz Smoked Tofu Lin, broken in chunks
4 stalks celery, roughly chopped
1 large carrot, roughly chopped
1/3 to 1/2c vegan mayonnaise
pink salt and pepper to taste
In a food processor or vita-mix, pulse the celery or turn on low to mince. Remove into a large bowl. Do the same with the carrot and then the tofu. Process the tofu until desired consistency, it should at least be a fine, even. meal. Add into the bowl of veggies. Add the vegan mayo, salt and pepper and with a spoon, mix all of the ingredients together until well incorporated.
My new favorite way of making kale. Simple simple simple but oh so tasty. Use as a side for any vegan main. Can also be enjoyed cold the next day. I can easily go through a whole bunch of kale on my own so plan accordingly. Fricken Yum.
Sautéed Kale with Tomatoes & Garlic
1 bunch kale, washed, trimmed, and torn into bite size pieces
1 large clove garlic, smashed and minced
1 medium tomato, small dice
1 small fresh chili or jalapeno pepper or 1/4t cayenne pepper flakes
2T extra vrgin olive oil
1/4t fresh black pepper
In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, hot pepper, and the tomato and sauté just for a minute or so before adding 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. Serve immediately or eat chilled.