Serves 4. Takes 15 minutes.
1 pound collard greens, de-stemmed
4 cloves garlic, minced
1 tbsp olive oil
1/2 cup marinade:
1/4 cup veggie broth
2 tbsp soy sauce
2 tbsp apple cider vinegar
2 tbsp liquid smoke
2 tbsp olive oil
2 tsp maple syrup
2 cloves garlic
Preheat a large skillet over medium heat. Saute the garlic in the olive oil for about a minute, being careful not to burn it. Add the collards and saute for about 2 minutes. Add the marinade and cook for another 10 minutes, until the collards are tender and a deep green.
Saturday, August 9, 2008
Black Bean Burgers
Makes 6. Takes 30 minutes.
2 cups cooked or 1 (15 ounce) can black beans, drained and rinsed
1/2 cup vital wheat gluten
1/2 cup plain whole wheat bread crumbs
1 tsp chile powder
1/2 tsp cumin
1/4 cup water
1 tbsp tomato paste
1/4 cup finely chopped cilantro
2 cloves garlic
1/2 small onion
2 tbsp olive oil
Whole wheat buns
Mash the beans with a fork in a mixing bowl. You don't want to puree them, just get them mashed so that no whole beans are left, but you should leave some half beans.
Add the wheat gluten, bread crubms, chile powder, water, adn atomato paste, but don't mix yet. Grate the garlic in. Grate the onion in. Mix everything together with a fork, adn then proceed to knead with your hands until the mixture is firm and uniformly mixed.
Preheat a heavy -bottomed pan over medium heat.
Divide the burger mixture into six equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1 1/2 inches thick.
Pour a thin layer of olive oil into the pan. Cook the patties three at a time for 5 minutes on each side, gently pressing down on them with a spatula.
2 cups cooked or 1 (15 ounce) can black beans, drained and rinsed
1/2 cup vital wheat gluten
1/2 cup plain whole wheat bread crumbs
1 tsp chile powder
1/2 tsp cumin
1/4 cup water
1 tbsp tomato paste
1/4 cup finely chopped cilantro
2 cloves garlic
1/2 small onion
2 tbsp olive oil
Whole wheat buns
Mash the beans with a fork in a mixing bowl. You don't want to puree them, just get them mashed so that no whole beans are left, but you should leave some half beans.
Add the wheat gluten, bread crubms, chile powder, water, adn atomato paste, but don't mix yet. Grate the garlic in. Grate the onion in. Mix everything together with a fork, adn then proceed to knead with your hands until the mixture is firm and uniformly mixed.
Preheat a heavy -bottomed pan over medium heat.
Divide the burger mixture into six equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1 1/2 inches thick.
Pour a thin layer of olive oil into the pan. Cook the patties three at a time for 5 minutes on each side, gently pressing down on them with a spatula.
Miso Tahini Dressing
Serves 2 to 4. Takes less than 10 minutes.
1/4 cup white, sweet miso
1/4 cup tahini
1/3 cup or more warm water
In a medium bowl with a large spoon, blend miso and tahini together to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until creamy. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use.
1/4 cup white, sweet miso
1/4 cup tahini
1/3 cup or more warm water
In a medium bowl with a large spoon, blend miso and tahini together to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until creamy. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use.
Corn and Edamame-Sesame Salad
Serves 4 to 6. Takes 45 minutes.
Dressing:
2 tbsp toasted sesame oil
1 tbsp rice vinegar
2 tsp tamari or soy sauce
Salad:
2 cups frozen, shelled edamame
1 cup fresh corn (1-2 ears) or frozen corn
2 tbsp toasted sesame seeds
Generous pinch of salt
Bring a pot of water to a boil. Meanwhile, whisk all the dressing ingredients in a medium size mixing bowl.
Boil edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into colander and run under cold water until cool enough to handle. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste. Cover and chill for at least 15 minutes.
Dressing:
2 tbsp toasted sesame oil
1 tbsp rice vinegar
2 tsp tamari or soy sauce
Salad:
2 cups frozen, shelled edamame
1 cup fresh corn (1-2 ears) or frozen corn
2 tbsp toasted sesame seeds
Generous pinch of salt
Bring a pot of water to a boil. Meanwhile, whisk all the dressing ingredients in a medium size mixing bowl.
Boil edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into colander and run under cold water until cool enough to handle. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste. Cover and chill for at least 15 minutes.
Blueberry Corn Pancakes
Makes 8 to 10 pancakes. Takes 25 minutes.
3/4 cup all purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp salt
2 tbsp canola oil
1 1/4 cup plain soy milk
1/3 cup water
1 tsp vanilla
2 tbsp pure maple syrup
2 tsp grated lemon zest
1 cup fresh blueberries
Cooking spray for greasing the pan
Preheat a large non-stick pan on medium high heat.
Sift together flour, cornmeal, baking powder and salt. In separate bowl, combine all other ingredient. Add we to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is okay.
Spray pan with cooking spray. Use a 1/4 cup measuring cup to pour batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to pan as needed.
3/4 cup all purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp salt
2 tbsp canola oil
1 1/4 cup plain soy milk
1/3 cup water
1 tsp vanilla
2 tbsp pure maple syrup
2 tsp grated lemon zest
1 cup fresh blueberries
Cooking spray for greasing the pan
Preheat a large non-stick pan on medium high heat.
Sift together flour, cornmeal, baking powder and salt. In separate bowl, combine all other ingredient. Add we to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is okay.
Spray pan with cooking spray. Use a 1/4 cup measuring cup to pour batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to pan as needed.
Hummus
Serves 4. Takes 10 minutes, plus chill time.
2 (15 ounce) cans chickpeas, drained and rinsed
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tbsp sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
Pinch of ground cumin or ground coriander
Salt and pepper
Paprika
Place half the chickpeas an olive oil in a blender and pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper, add more lemon juice if necessary. Transfer to an airtight container and chill 30 minutes before serving.
Variations:
Fold in 1/2 to 1 cup of the follwoing: caramelized onions or shallots, roasted garlilc, roasted carrots, roasted beets, roasted red peppers, 2 to 3 tbsp of fresh dill and parsley, 1/4 cup black or green olives.
2 (15 ounce) cans chickpeas, drained and rinsed
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tbsp sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
Pinch of ground cumin or ground coriander
Salt and pepper
Paprika
Place half the chickpeas an olive oil in a blender and pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper, add more lemon juice if necessary. Transfer to an airtight container and chill 30 minutes before serving.
Variations:
Fold in 1/2 to 1 cup of the follwoing: caramelized onions or shallots, roasted garlilc, roasted carrots, roasted beets, roasted red peppers, 2 to 3 tbsp of fresh dill and parsley, 1/4 cup black or green olives.
Walnut-Mushroom Pate
Makes 2 1/2 cups. Takes 30 minutes plus chilling time.
3 tbsp olive oil
1 cup diced yellow onion
3 cloves garlic
1 tsp dried thyme
1 tsp dried tarragon
3/4 tsp salt
freshly ground black pepper
1 pound cremini mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans
1 tsp balsamic vinegar
Up to 1/4 cup cold vegetable broth
Heat 2 tbsp oil in large skillet over medium heat. Add the onion and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt and pepper, and cook for another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
While the mushrooms are cooking, place the walnuts in a food processor or blender and pulse until fine.
Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans and remaining tbsp olive oil. Process until smooth, adding the veggie broth 1 tbsp at a time as needed. Continue to puree until the pate resembles a smooth, thick and spreadable paste. Scrape mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.
3 tbsp olive oil
1 cup diced yellow onion
3 cloves garlic
1 tsp dried thyme
1 tsp dried tarragon
3/4 tsp salt
freshly ground black pepper
1 pound cremini mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans
1 tsp balsamic vinegar
Up to 1/4 cup cold vegetable broth
Heat 2 tbsp oil in large skillet over medium heat. Add the onion and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt and pepper, and cook for another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
While the mushrooms are cooking, place the walnuts in a food processor or blender and pulse until fine.
Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans and remaining tbsp olive oil. Process until smooth, adding the veggie broth 1 tbsp at a time as needed. Continue to puree until the pate resembles a smooth, thick and spreadable paste. Scrape mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.
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