June 14, 2014June 14, 2014 by betsy

Vegan Beets Three Ways: Beet Spread, Beet Greens and Chickpeas, and Beet Green Pesto

Yield: 8 appetizer servings

A beautiful bunch of beets at the farmers market inspired this tasty trio. I couldn’t decide how I wanted to prepare them, so I created three recipes, as delicious individually as they are together.

(In the photo, I combined some of the rich green pesto with a little vegan sour cream for color contrast with the sautéed greens. However, the pesto is fantastic on its own. When I serve the crostini with the pesto, I typically seve the sautéed greens on the side so that the dark green pesto sits right on top of the brilliant fuscia spread.)

Beet Green Pesto:

4 ounces beet greens, stemmed

1 large clove garlic, halved

4 ounces roasted and lightly salted cashews

Sea salt to taste (don’t skimp; the bitterness of these greens requires ample salt)

1 teaspoon maple syrup

1/2 teaspoon lemon juice

1/4 cup olive oil or enough to create the desired consistence

Place all ingredients except olive oil in a food processor and process until fintely chopped. With motor running, stream in olive oil, scraping down sides of bowl as necessary. Taste and adjust seasoning if desired.

Beet Spread:

4-2 to 3 ounce fresh beets (trimmed weight), peeled and quartered

2 large cloves garlic

1 teaspoon ground cumin

1 teaspoon smoked paprika

Optional: 1 teaspoon ground sumac (a middle eastern spice that lends an earthy, slightly lemony flavor)

1/3 to 1/2 cup olive oil

2 teaspoons fresh lemon juice

Sea salt to taste

Freshly ground black pepper to taste

Place all ingredients in the bowl of a food processor, except olive oil, and pulse until very finely chopped, scraping down sides of bowl as necessary. With motor running, stream in olive oil and process until as smooth as desired.

Sauteed Beet Greens with Chickpeas:

1 tablespoon olive oil

1 small onion, diced

4 ounces beet greens, stemmed, and torn or rough-chopped into approximately 2-inch pieces

Sea salt to taste

1 teaspoon natural sugar

1-15.5 ounce can chick peas, rinsed and drained

Heat olive oil in a cast iron skillet over medium-high. Add onion, a pinch of salt, and saute, stirring frequently, for about 3 minutes, or until softened. Add beet greens, another pinch of salt and sugar. Saute, stirring constantly, for another 3 minutes or until slightly wilted. Stir in chickpeas and heat through, stirring. Taste and adjust seasoning.

To Serve:

Spread a little Beet Spread on toasted bread and top with some of the Sautéed Beet Greens and a dollop of Beet Pesto (whisked into an equal part sour cream for color contrast, if you like). Or serve the greens on the side and dollop the pesto directly on top of the spread.

March 17, 2014March 17, 2014 by betsy

Blooming Platter Vegan Kale Pierogi with Sweet Potato Filling Published on Go Dairy Free

My delish Vegan Kale Pierogi with Sweet Potato Filling was published today on Go Dairy Free–and with it’s green filling, it’s perfect for St. Pat’s Day.

After a brief warm spell, we have winter storms here again in VA, so the kale and sweet potato combo–two of my cold weather favorites–will warm you from the inside out!

March 6, 2014March 6, 2014 by betsy

Vegan Middle Eastern Migas

Middle Eastern Migas Yield: 4 to 6 servings

This long, snowy winter here at the beach finds me loving the weather, actually, and hungry for warming and hearty, but still healthy, fare.

After a recent trip to Organic Depot, I found myself with three different kinds of Tofurky Sausage, including Spinach Pesto. How did that happen? I rolled around a number of ideas, none of which sounded just right until I thought of a Middle Eastern take on my beloved migas, substituting pita bread for the tortillas, chick peas for the black beans, etc.

Plus, these days,I seem to slip bitter winter greens into almost everything, and this dish was no different. Packed full of vitamins, pungent mustard greens turned out to be the perfect flavor and color counterpoint.

And don’t leave out the lemon zest! The complex depth of the spices in this dish and the slightly sweet peppadew sauce needs it for brightness and a little tangy zip.

Sauce:

12 peppadew peppers, drained (I purchase them on the “olive bar” at a chain grocery store, Kroger to be specific)

3 tablespoons olive oil

3 tablespoons water

2 tablespoons tahini

1/8 teaspoon ground cloves

Zest of 1/2 large lemon

Sea salt and freshly ground black pepper to taste

Place all ingredients in food processor and blend until smooth and creamy. Set aside 4 tablespoons for garnish and reserve remainder for migas.

Migas:

1 tablespoon olive oil

1 medium yellow onion, finely diced

Sea salt

2 large cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1/2 teaspoon turmeric

1 red or orange bell pepper, seeded and diced

1 whole piece pita bread, plain or whole wheat, torn into bite-size pieces

8 ounces vegan link sausage, sliced (homemade or prepared; I use Tofurky brand Spinach Pesto flavored)

4 ounces mustard greens, coarsely torn or chopped

1/4 cup whole pistachios

Zest of 1/2 of large lemon

Topping: unsweetened vegan yogurt (or sour cream, in a pinch), and the 1/4 cup sauce set aside

Optional garnish(es): lemon slices, pistachios, paprika

Heat olive oil in a large cast iron skillet over medium high. Add onion and a pinch of salt and saute, stirring frequently, until slightly softened, about 3 minutes. Add garlic and spices and saute, stirring, for 3o seconds. Add bell pepper, and saute, again stirring frequently, for 3 minutes or until pepper is slightly softened. Add pita bread, and saute, stirring, for a couple of minutes. Then add sausage and saute for 2 to 3 minutes or until it starts to brown in spots. Add mustard greens on top and gradually fold in, allowing them to wilt as they heat. Once incorporated, add reserved sauce (still leaving 1/4 cup for garnish), pistachios and lemon zest, stirring well to incorporate and heat through. Serve topped with a dollop of vegan yogurt on each serving and a drizzle of the remaining 1/4 cup of sauce, divided evenly among plates. Garnish each serving, if desired, with a lemon slice, a few pistachios and/or a sprinkle of paprika.

February 28, 2014March 2, 2014 by betsy

Take a Stand…A Vegan Stuffed Standing Rib Roast, That Is!

DSCN2380 You will love my whimsical and novel take on a standing rib roast.

When I got the idea–in response to my aunt serving an actual standing rib roast for her holiday meal–I could find no other vegan standing rib roasts online, so I had fun creating my own.

Baked in a bundt pan with rosemary sprig “bones,” my version was just featured on the inimitable Nava Atlas’s Veg Kitchen website. “Like” VK on Facebook HERE.

It takes just a little more time in the kitchen than what most of us would prepare for a weekday meal, but it is perfect for a holiday–say, Easter or, of course the winter holidays–or a dinner party.

Just follow the link to my tasty and easy, but impressive, recipe for Vegan Standing Rib Roast with Shiitake and Kale Filling and Shiitake Gravy with your tongue firmly in your cheek!

February 9, 2014February 9, 2014 by betsy

Almost Fat-Free Vegan Pureed Potato-Kale One-Pot Soup

Pureed Potato-Kale Soup Yield: 8 cups

This has been an especially cold winter, which I actually like. As such it has been the impetus for quite a few greens-based soups. This one,served steaming hot, is perfect for a cold winter day. But the reverse is also true: served cold in a hot day, it is the ultimate tasty and healthy vichyssoise. Besides all of the flavor-packed nutrients, each baking potato has 3.9 grams fat for a total of 7.8 grams total in this entire pot of soup!

2 baking potatoes, cubed

2 cups vegetable stock (or 2 cups water + 2 bouillon cubes)

1 medium yellow onion, diced

2 large cloves garlic, halved

2 lightly packed cups coarsely chopped kale

1/4 cup nutritional yeast

1/2 cup So Delicious coconut milk creamer

Sea salt to taste

Freshly ground black pepper to taste

Optional garnishes: vegan sour cream and paprika or smoked paprika

Place potatoes and 2 cups vegetable stock in a 4-quart saucepan. Bring to a boil over medium-high, reduce heat and simmer for 5 minutes. Add onion and garlic, and simmer for 5 more minutes. Add kale, and simmer for a final 5 minutes. With a slotted spoon, remove solids to a food processor and process until smooth. Whisk puree back into broth in saucepan along with nutritional yeast, creamer, salt and pepper to taste. Reheat if necessary and serve hot, garnished if desired with a dollop of sour cream and a sprinkle of paprika or smoked paprika

January 30, 2014February 5, 2015 by betsy

Vegan Cannelini Bean, Sweet Potato and Turnip Green Soup

Sweet Potato, Chickpea and Turnip Green Soup Yield: 4 to 6 servings

We are snowed in here under 10 inches in VA Beach! And this soup was the perfect, warming lunch yesterday. However, even if you aren’t blanketed in snow, you will love this beautiful nourishing soup.

4 cups vegetable stock (or 4 cups water + 4 veggie or “no-chicken” bouillon cubes)

2 bay leaves

1 large sweet potato, cubed

1 tablespoon olive oil

1 medium yellow onion, diced

Sea salt

Freshly ground black pepper

1 large garlic clove, minced

6 cups chopped turnip greens

1-15.5 ounce can cannelini beans, rinsed and drained

3-5 inch stems fresh dill

3-5 inch stems fresh tarragon

2 tablespoons nutritional yeast (optional)

2 tablespoons non-dairy creamer (I use So Delicious coconut milk creamer)

In a covered 4-quart saucepan over medium-high heat, bring the stock and sweet potato cubes to a gentle boil, reduce heat to a simmer and cook potatoes for 10 minutes. Meanwhile, heat the tablespoon of oil in a large cast iron skillet over medium-high. Add onion and a pinch of salt and pepper, and saute about 7 to 8 minutes, stirring frequently until beginning to turn golden brown. Add garlic, and continue sauteeing, stirring continually, for another minute or two. Stir into sweet potato and stock mixture, along with turnip greens. Simmer, stirring continually, until greens have wilted. Stir in beans, dill, tarragon and nutritional yeast, and simmer gently for about 15 minutes. Stir in non-dairy creamer, remove bay leaves, dill and tarragon, adjust seasoning if necessary, and serve immediately. Note: Avoid boiling soup after creamer has been added to prevent curdling.

January 23, 2014 by betsy

Vegan Tempeh and Turnip Green Soup

Tempeh and Turnip Green Soup Yield: 4 hardy servings

Today is a second “snow day” with temps in the twenties–far milder than much of the country (and world!) I realize–and I’ve been home from school craving something warming and nutritious. I love alliteration and happened to have some tempeh on hand so when there was no pre-chopped kale (sorry, I was feeling lazy) at the grocery store, but there were turnip greens, I greedily tucked a big bag into my basket.

I happened to have a can of white beans in the pantry and debated adding them, but I have something else in mind for them and there is PLENTY of protein in this soup thanks to the tempeh, as well as just the right amount of creaminess from the nip of non-dairy creamer. But feel free to add beans if “beans and greens” along with the tempeh sounds more satisfying, or if you want to stretch the soup for a larger group.

Because greens where I come from are typically eaten with pork (sorry!), I used fennel and smoked paprika for a nod in that direction. Note that the hint of sweetener is optional but, while I love bitter greens, tempeh is also a tiny bit bitter–or maybe pungent is a better word–so I feel the sweetener creates a better balance of flavors. And, while it may sound odd to add vinegar to bitter flavors, malt vinegar is wonderfully mellow and complex and actually enhances those flavors which is probably why we southerners love vinegar sprinkled over our greens. Finally, if you can’t easily obtain nutritional yeast, feel free to omit, but it adds a subtle richness and depth that is difficult to duplicate.

4 cups vegetable stock (or 4 cups water + 4 veggie or “no-chicken” bouillon cubes)

2 bay leaves

1 tablespoon olive oil

1 medium yellow onion, diced

Sea salt

Freshly ground black pepper

2 large cloves garlic, minced

8 ounces tempeh, cut into bite-size cubes

1 teaspoon fennel seeds

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

8 cups chopped turnip greens

2 tablespoons nutritional yeast (optional)

1 teaspoon natural sugar, agave nectar, or maple syrup

1 tablespoon malt vinegar

2 tablespoons non-dairy creamer (I used So Delicious coconut milk creamer)

In a covered 4-quart saucepan over medium-high heat, bring the stock to a simmer, reduce heat to medium. Meanwhile, heat the tablespoon of oil in a large cast iron skillet over medium-high. Add onion and a pinch of salt and pepper, and saute about 7 to 8 minutes, stirring frequently until beginning to turn golden brown. Add garlic, and continue sauteeing for another minute or two, stirring frequently. Add tempeh, fennel, smoked paprika, and red pepper flakes, and saute, stirring frequently, for about five minutes or until tempeh is coated in the spices and hot through. Add half the greens and about 1/2 cup hot stock and cook down for a couple of minutes, stirring frequently. Repeat with remaining greens and another 1/2 cup of stock. Stir in nutritional yeast, sugar and vinegar until completely combined. Add contents of skillet to stock, bring to a simmer and cook for about 15 minutes, stirring in the 2 tablespoons non-dairy creamer at the end. Check for seasoning, adjust as necessary, and serve immediately.

January 14, 2014January 14, 2014 by betsy

Savory Vegan Layered Hummus and Kale Cheesecake

DSCN2354

I am super-excited to share this recipe with you! Excited because I found NOTHING like it online when I got the initial brainstorm AND excited because the good folks at Tofutti wanted to publish it. Plus, my carnivorous husband and friends love it!

So, Savory Vegan Layered Hummus and Kale Cheesecake. Sound weird? It’s not! It is utterly delicious, really easy, and beautiful to boot. It is even quite festive.

A generous gift of way too much homemade hummus to consume while it was still fresh led to a brainstorming session about how to use up a good portion of it. A pumpkin cheesecake came to mind, as the hummus is about the same texture. And this particular variety–garlic-red pepper–was about the same color. “So what about a savory hummus cheesecake?” I wondered. As I mentioned, a little online research revealed no such thing, so I set out on my own, using my go-to cheesecake recipe as a starting point.

But a whole hummus cheesecake, while scrumptious-sounding, also sounded like perhaps too much of a good thing. So, a huge bag of chopped kale, also needing used while still fresh, inspired the idea of layers: a kale and hummus batter on the bottom with just a hummus batter on the top.

Since pita chips are so tasty with hummus, I made a pita chip crumb crust, though a bagel chip–or even cracker–crumb crust would be equally as tasty. I simply mixed finely processed crumbs with a little melted vegan butter and pressed the mixture into an 8-inch spring form pan. Once baked and cooled, I “frosted” the whole thing with vegan sour cream and garnished it with sliced cucumbers and red bell pepper strips to echo the green and red color scheme of the cheesecake for a lovely presentation. However, by all means, you should feel free to let your imagination be your guide.

Note that you can use any flavor of hummus you prefer, though one with a reddish hue contrasts handsomely with the kale layer.

DSCN2367

January 4, 2014January 5, 2014 by betsy

World’s Easiest Vegan Kale “Kakes”

DSCN2334 Yield: 12-2.5-inch cakes

(4 servings)

A recipe prepared by Giadia De Laurentiis on her “Giada at Home” Food Network program inspired this recipe: waffles with pancetta (ick!) and cinnamon. The inspiration was certainly not pork(!); rather it was the combination of sweet and savory.

Since it was New Year’s Day, I was wanting “good luck” foods, and I had already enjoyed griddled tempeh with maple syrup and vegan Hoppin’ John for breakfast at the Sanderling Inn. So, I was craving greens for dinner. And these “kakes” took the cake!

I enjoyed mine without any spices, but feel free to kick them up with curry powder or whatever your imagination seizes on.

1 cup all purpose or white whole wheat flour (I use the latter)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt or to taste

1/8 teaspoon freshly ground black pepper

1 cup unsweetened soymilk + 2 to 4 tablespoons, if necessary

1/4 cup vegan butter, melted in skillet

3 cups very finely chopped kale (I use a food processor for this task, processing the kale in two batches.)

Filling, topping, and garnish of your choice (I like vegan sour cream, cashew cream or a jam/chutney for the filling, maple syrup over the top, and a garnish of toasted pumpkin seeds or nuts, but the sky’s the limit!)

Place all dry ingredients in a medium bowl. Make a well in the center, add 1 cup soymilk and the melted butter, and whisk just until combined. Stir in kale–it will look like way too much–and add additional soymilk to create a thick spoonable batter.

Lightly spray skillet in which butter was melted with nonstick spray and spoon batter into 4-2.5-inch circles, lightly smoothing top if necessary. Cook a couple of minutes or until lightly browned, flip with a spatula and cook for an additional 2 or so minutes on reverse. Remove to a plate and keep warm. Repeat with remaining batter.

Serve with sour cream, cashew cream, chutney, etc., a generous drizzle of maple syrup, and a sprinkle of toasted pumpkin seeds or nuts.