Browsing Category

Hardy Greens

Pasta with Two Beans and Escarole

Pasta with two beans and escarole

Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. This recipe uses escarole, a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory or a medium-sized bunch of chard. Photos by Hannah Kaminsky. Continue Reading…

Pasta with Greens, Chickpeas, and Olives

pasta with greens, chickpeas, and olives from Wild About Greens

This quick and nourishing pasta recipe combines greens with chickpeas and olives for a tasty, healthy dish. Specifically, this recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens* by Nava Atlas.

Continue Reading…

Sweet and Sour Marinated Tofu

Sweet and Sour Marinated Tofu

There are other tofu marinades besides Asian? Oh yes! This Sweet and Sour Marinated Tofu recipe soaks tofu in a delicious mustard and maple syrup marinade. I love the marriage of flavors in this sauce—sweet, sour, salty, and spicy.

I highly recommend trying this marinade for baked tofu; the texture of the final product is incredible. Caramelized on the outside but wet and sticky on the inside, it’s an absolute treat!

Sweet and Sour Tofu
Serves: 4
 
Ingredients
  • 1 block firm or extra-firm tofu, sponged and cut into slices
  • ¼ cup maple syrup
  • ¼ cup Dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 clove garlic, chopped
Instructions
  1. In a bowl, mix all the ingredients except tofu.
  2. Put the tofu in a dish with a lid and pour in the marinade. Distribute the marinade through the tofu slices and refrigerate for at least 3 hours.
  3. Preheat the oven to 400°F and line parchment paper with a baking sheet.
  4. Spread the tofu and marinade on the baking sheet and bake for about 30 minutes, stirring halfway. The end result should be golden and slightly sticky tofu.
  5. Serve hot with rice and a cooked kale.

 

Edamame Hummus with Coriander

Hummus is traditionally prepared with chickpeas, however this hummus is prepared with edamame beans. Serve hummus with grilled pitas, tortilla chips, or raw vegetables.

Edamame Hummus with Coriander
Serves: 2 cups
 
Ingredients
  • 1 bag (375 g) shelled edamame beans
  • 2 cloves garlic, minced
  • ½ cup tahini
  • ½ cup water
  • ½ cup chopped fresh cilantro
  • ¼ cup lemon juice
  • 3 tsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp sesame seed
Instructions
  1. Place the edamame beans in a saucepan with enough salted water to cover them. Boil over medium-low heat and cook until tender, about 5 minutes.
  2. Purée garlic with food processor. Add cooked beans, tahini, water, coriander, lemon juice, olive oil, and salt until the texture is smooth.
  3. Sprinkle with sesame seeds.

 

Fresh and Easy Chard Recipes

Chard and White bean pasta recipe

Chard, an abundant garden vegetable, a relative of both beets and spinach, comes in a number of varieties. Like all leafy greens, it’s abundant in nutrients and so versatile in the kitchen. These fresh and easy chard recipes will inspire you to make good use of it.

Some common types of chard are Swiss, green, red, gold, and silverbeet. Rainbow chard is actually a 5-color silverbeet, which grows with a variety of stem colors. These are packaged together to create the rainbow of colors. Though chard stands out as the star of simple preparations, it more than holds its own with bold-flavored grain, bean, and potato dishes as well as in soups and stews.

Pasta with White Bean Sauce and Chard: When this beloved kitchen-garden vegetable is combined with beans and pasta in Italian cuisine, it adds up to a stick-to-your-ribs pasta dish to satisfy the heartiest of appetites (at top). This is nice with ribbon noodles, but you can use any short shape you’d like. Continue Reading…

Tender Kale with Carrots, Onion, and Mild Spices

Tender kale and carrots from teff love

Ye’zelbo gomen be’karot, as it’s called in Ethiopian, is a mild kale dish with lots of flavor. It can round out heavier stews and sauces if you’re cookin’ up a feast. If you’re not big into greens, give this one a try anyway; it might pleasantly surprise you. It’s perfect to serve with inejra or Quick Teff Crêpes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cookingby Kittee Berns © 2015, Book Publishing Company, reprinted by permission. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo, refer to the aforementioned book!

Continue Reading…

Coconut Cauliflower Curry with Mustard Greens and Spinach

Coconut cauliflower curry recipe

Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as you’d like; the sharp flavor is well tamed by cooking. If you’re not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions. Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. Continue Reading…

Curried Peanut Sauce Bowl with Tofu & Kale

Curried Peanut Sauce Bowl

This is the peanut sauce of the gods: a gingery peanut sauce with curry powder that will have you licking the spoon, then licking your plate … I love it with some flash-steamed kale and simply prepared seared cubes of tofu. Serve over rice, quinoa, or rice noodles. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.
Continue Reading…

Savory Grits with Slow-Cooked Collard Greens

Savory Grits by Bryant Terry from Afro-Vegan

I offer these creamy grits topped with my version of Ethiopian greens. Of course you can also experiment with different savory toppings for your grits or try the greens as a side with other dishes. Reprinted with permission from Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed* by Bryant Terry, copyright © 2014. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photos © 2014 by Paige Green.

Continue Reading…

Garlicky Greens Pasta with Gomasio

Garlic Greens and Pasta

Garlicky pasta is embellished with heaps of nutrients from greens and gomasio. Gomasio is a condiment used in Japanese cuisine as well as a staple of the macrobiotic diet. It has an earthy, toasty, salty flavor and can be used on almost anything…pasta, rice, popcorn or salads. However, it is more than just added flavor, it provides a plethora of trace minerals essential for health, including thyroid function.  You can even consider gomasio a “remineralizing seasoning.” Recipe and photos contributed by Cristina Cavanaugh, from BeginWithin Nutrition. Continue Reading…

Kale and Cabbage Colcannon

vegamcolcannon recipe

In colcannon, an Irish classic, potatoes, cabbage and/or kale plus leeks or scallions come together for a tasty dish. Here I’ve used both types of greens, which makes it tastier than ever. Traditional recipes for colcannon call for milk and butter, but it’s easy to make vegan (aka dairy-free) with non-dairy milk and olive oil. Serve it on St. Patrick’s Day, or any day of the year! Adapted from Wild About Greens by Nava Atlas. Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen