Posts Tagged With: kale

Vegan Month of Food, Day 19: Potato-Rosemary Lasagna

Seriously, people? Pasta, potatoes, and white sauce? INSTANT COMFORT FOOD.

But it’s also got some good nutrition for you, with the beans, onions, and kale.

lasagna

First, prep your mashed potatoes.
9 c diced potatoes, cooked until tender and drained
2 T vegan margarine or oil of choice
1 sprig rosemary, finely chopped
2 cloves garlic
1/2 c unsweetened soy milk
1 tsp salt

Use a masher or handmixer to blend together.

Then prep your veggies:
1 3/4 c red onion
3 cloves garlic
1 sprig rosemary, roughly chopped
1/2 tsp salt
1 1/4 c bell peppers
2 T oil
2 c finely chopped kale or other leafy greens, packed

Sauté all but the greens until tender; add greens and stir until wilted, then remove from heat.

And finally, combine:
6 c garbanzo, lima, or white beans of choice, not thoroughly drained (I used limas the first try, garbanzos the second. I liked garbanzos better.)
1/2 tsp salt
1 1/4 c white sauce

You also need:
12 lasagna noodles, uncooked

Now layer it! Thusly:

3 lasagna noodles

Roughly 1/3 of the beans and liquid

Roughly 1/3 the veggies

A few blops of potatoes, scattered

Repeat twice, then completely cover top with a hefty layer of potatoes.

Bake at 350 for 45 minutes.

To be perfectly honest, this was a LOT of work. It was good, but I’m not sure it was good enough to spend a couple hours to prepare. Granted, I was running to and from the garden to pick stuff for it, and I was baking bread at the same time I was trying to make it, but it just still seemed labour-intensive.

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Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 2 Comments

Vegan Month of Food, Day 16: Nutty Cheezy Bacun Quiche

First of all, my friends, It’s not a kwish. It’s a KEESH.

quiche2

Second of all, I’ve never made a quiche, vegan or non-vegan. (At least not that I recall.) But I have eaten them, and this is what I’ve come up with today. You’ll use the tempeh bacon, the eggy tohu, and the cheezy sauce from yesterday’s post.

quiche1

Heat your oven to 350 and prepare your crust.

In a food processor, process until crumbly:
1/2 cup whole wheat flour
2/3 c walnuts
3/4 tsp salt
1/2 c oats

Add:
1/4 c water

Spray an 8.5″ springform pan, bottom and sides, and press in the crust mixture evenly on the bottom. Bake at 350 for 10-12 minutes. Remove from oven and set aside while preparing quiche filling. Leave the oven on!

In the food processor, process until smooth:
24 oz eggy tohu
3/4 c plain soy milk
1/2 c garbanzo flour
1/4 c nooch
1 tsp salt
1/4 tsp black salt

In a pan, sautee:
1/2 c chopped red onion
1 packed cup chopped greens (kale, spinach, whatever – and by packed, I mean overflowing)

Stir sauteed greens and onions into the “egg” mixture and spread in the pan.

Next, layer on the tempeh bacon crumbles and press them lightly into the top.

Lastly, drizzle on the cheezy sauce. Alternatively, you could wait until the end of baking and sprinkle on some Daiya for the last 10 minutes or so.

You’ll bake this 45-60 minutes. I did mine about 50 and it was still quite soft inside. Or maybe use a larger springform so that the quiche layer is not as thick? I’m not sure. At any rate, it did taste really good even if it was on the squooshy side. I also let it sit for 5 minutes or maybe a little longer after I took it out before I released the spring.

But, reheating slices after it had been in the fridge overnight worked really well. I just plopped a wedge in a non-stick saucepan and heated it over low heat on the stovetop until it was warmed through. It wasn’t squooshy any more and I think it tasted even better than fresh!

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Categories: breakfast, brunch, challenges, holiday, recipes, tempeh, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 2 Comments

Vegan Month of Food, Day 12: Savoury Kale Waffle Sandwich

I really don’t like kale that much.

I know that pretty much revokes any right I’ll ever have to a vegan card, but it’s the truth. Still, as with nutritional yeast, I use the stuff anyway, because I know I should. (Granted, 5 years ago I thought spinach was disgusting and now it’s my favourite green…) So, we’ll see in another five years, I guess.

If it’s steamed or in a soup is the way I like kale mostly.

But best of all is when it’s blended up so I really hardly know it’s there.

Plus, it’s a good way for GooGoo and Lou Who to get greens, since Lou Who still can’t really chew them and GooGoo sometimes eats it, but usually only while she’s in the garden picking it.

The Green Waffle

The Green Waffle

So, here’s a savoury waffle, greened up with kale. This was inspired by Green Monster Bread from “Vegan Sandwiches Save the Day” as well as a waffle recipe from last year’s MoFo that I can’t find now, and also by a waffle from “Of These Ye May Freely Eat“.

Yes, the batter looks like pond scum.

Yes, the batter looks like pond scum.

A few notes:

*Soak lentils overnight, at least 8 hours. I think mine soaked around 14 hours, because I didn’t have time to get to them first thing in the morning.

*You want cold milk and water because it will give you a nice fluffy waffle requiring no leavening when beat well. I don’t really understand the science of it, but it does work.

*Cold water+loads of beating is the magic combo. Since there’s no gluten, you don’t need to worry about overbeating. Blend it at least a minute if not longer, to get lots of air into it.

Green Savoury Kale Wafflewich
2 c lentils, soaked at least overnight
3 c oats, divided
4 c unsweetened almond milk, cold
1/2 c cold water
2 c packed greens: kale and collards were what I used
1 tsp salt
2 cloves garlic
1 tsp onion powder
1 tsp cumin
1/4 tsp California chilli powder

First, get the waffle iron heating.

Fabulous green batter, green waffle, and green waffle iron.

Fabulous green batter, green waffle, and green waffle iron.

Put all ingredients except 1c oats and 1/2 c water into blender. Blend well. If your blender isn’t big enough, you can do it in batches, which is what I had to do.

Pour into a large bowl and fold in oats and 1/2 c water. I cooked them for about 10 minutes fairly high. Just keep an eye on it, since every waffle iron is different.

Ideas for serving:

  • Serve like beans on toast, with some nice savoury black beans on top
  • Use rice-bean combo to fill, maybe with some onions and bell peppers
  • Black bean burger with tomato, lettuce, and hummus
  • Cream cheeze, tomato, and cucumber

green2

What I have in the photo at the top is tomato, cucumber, yellow bell pepper, and Sabra spinach-artichoke hummus. And green beans on the side, because apparently today is green day.

This makes 4 12″ waffles, which means I can get 8 sandwiches out of it. They freeze well and are very filling. And the girls both liked them. Score!

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Categories: bread, breakfast, brunch, challenges, freezer meals, gluten-free, lunch, nut-free, oil-free, recipes, snacks, soy-free, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , , , , , , , | 2 Comments

Vegan Month of Food, Day 4: Mexican Lasagna

Lasagna is always an obvious (to me) layered dish, but while I’ve heard of using tortillas instead of noodles, I’ve never actually made such a lasagna myself. So this was a fun experiment.

I’m not sure if Oregon just gets lousy peppers, but I tested this recipe twice and once I used a serrano and once a jalapeno, and both times they might as well have been a bell pepper. Even the seeds weren’t hot, according to Mr Pine Nut. You could really use any type of pepper depending on the level of heat you like. If, of course, the pepper is actually peppery.

mexlasagna

I liked the way Mr Pine Nut’s serving fanned out a little, showing off the different layers. This was the less-saucy, Take 1 of this recipe.

Heat oven to 350.

In a skillet, sautee together:
3-6 cloves garlic, sliced or roughly chopped
1 packed cup green onions, sliced
1 T oil
1 T taco seasoning
1 serrano or jalapeno pepper, seeded and chopped
2 c mixed greens, packed (I used dino+Russian kale and collards)
2 cups frozen corn

Once greens are slightly wilted, turn off heat and set aside.

In a saucepan combine:
1 1/2 c tomatillos (about 3), roughly chopped
4 c cooked black beans
1 c tomatoes
1 tsp salt
1 tsp oregano
1 tsp oil
1 T taco seasoning
1 c tomato sauce (optional; use if you want a saucier lasagna. I preferred the not-as-saucy first test run.)

Bring to a simmer and cook until tomatoes and tomatillos are soft but not mushy.

To assemble, spray the bottom of 13×9 pan. Layer 6 corn tortillas, then spoon half the bean mixture, spreading evenly, then half the kale mixture, spreading evenly. Add a layer of 6 more corn tortillas.

Repeat, topping with 6 tortillas to finish. I grated some Daiya jalapeno-garlic havarti (you could also do a nut-based cheeze sauce if you wanted to) and drizzled 3 T lime juice over the top, then covered with a cookie sheet and baked for 25 minutes, then uncovered and baked another 5 minutes or so.

Tomorrow: Almond Joy Cake!

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Categories: casseroles, challenges, entrees, nut-free, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , , , | 8 Comments

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