Characteristic: vegan
Cabbage, Celery & Radish Slaw
I have a number of similar recipes on the site but somehow this came together and disappeared so quickly, I couldn't resist posting it. ... Read more »
Collard Green and Potato Curry with Coconut Milk
I'm always looking for good ways to cook collard greens and this curry really worked. My son typically likes greens but he'd much prefer them like this than as a plain, braised side dish. The key here is to cut them into really thin strips which contributes to the creamy texture of the finished dish.
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Tomatoey Ginger, Garlic Tofu
This dish came about because I had about 3/4 cup leftover tomato sauce (just tomatoes cooked down with salt) leftover. It wasn't enough for pasta and it was too hot to make soup so I doctored it to create a savory marinade for tofu and it was delicious!
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Curtido (Salvadoran Lacto-Fermented Cabbage)
This is a bright, slightly spicy fermented condiment that enlivens any grain or bean bowl. It's traditionally served with pupusas but is equally good on tacos, burritos, quesadillas, etc. I used napa cabbage for this batch as it's what I had but I like it best with regular green cabbage which retains its crunch a bit better.
You can scale this recipe to your liking. As a rule of thumb use 2 - 2 1/2 % salt of total vegetable weight you're using.
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Broccoli and Greens with Coconut Milk and Curry Paste
This dish is similar to a number of dishes on this site, however, I think of it as more of a side though you could serve it over rice for a main dish.
Quantities and proportions are very flexible. Use more or less curry paste, use green versus red (red is all I had when I made this), change up the vegetables. Double the recipe and use a whole can of coconut milk to serve 3-4. ... Read more »
Pasta with Spinach Tahini Sauce & Herbs
This simple, vibrant dish is filling and would make a great template to add any herbs and cooked or raw veg to.
Serves 4-6 ... Read more »
Brothy Beans and Greens
This is a template, not a precise recipe. The idea is to soften leafy greens in a pot of home-cooked or canned beans. Season with garlic and hot pepper if you'd like. Make however much of this you'd like. It keeps and reheats well for up to 5 days.... Read more »
Quinoa Asparagus Salad with Basil and Pine Nuts
This is a delicious, filling side dish or light main. Add any other spring vegetables or herbs you'd like - mint, parsley, snap peas, radishes, peas, etc.
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Creamy Coconut Butternut Squash and Swiss Chard Soup
This soup is a simple collection of ingredients that transforms into a rich, flavorful soup. The vibrant green color comes from pureeing a portion of the soup and stirring it back in. Kale or even spinach stirred in at the end would probably work in place of the chard.
Serves 4... Read more »
Peanut Sesame Brussels Sprouts
These Brussels sprouts are made on the stovetop and cook quite quickly. The sauce is delicious and could be easily made with tahini in place of the peanut butter.... Read more »
Sunchoke Cauliflower Soup with Quick Parsley Walnut Pesto
This soup is simple and comforting. The sunchoke flavor shines through, but the cauliflower mellows it just slightly. Potatoes or another mild root veggie would do the same thing. The pesto is optional of course, but it adds a nice zing to the soup.
Variations:
Swap a few potatoes or parsnips for the cauliflower
Use leeks or shallots in place of the onion
Omit the optional cream for a vegan soup
Top with any pesto or bright, herby sauce you have on hand
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Roasted Sunchokes
These are crisp yet creamy and just delicious. You may find yourself snacking on them before they make it to the table. They are a lovely side or a component of this robust wintry salad.
You can slice rather than dice the sunchokes for an even crispier result.... Read more »
Green Couscous Salad with Roasted Vegetables
Couscous steams in 10 minutes, is a lovely absorbent base for bright dressings and can be tossed with most anything. It's a good thing to have on hand when you're short on time.
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Rice Salad with Celery, Cucumber, Almonds and Citrus Dressing
I ate rice salads in Italy many years ago and am also pleased when I remember to make one. This combines sweet, tart, and crunchy elements with a bright citrus dressing. It makes good leftovers but try to bring it to room temp before eating--the texture and flavor are both much better than when cold.
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Stewed Collard Greens
This recipe is inspired by a recipe for Zebhi Hamli, an Eritrean dish of stewed spinach from the wonderful book In Bibi's Kitchen by Hawa Hassan. Here it's served with Shiro, the beloved Eritrean ground chickpea and tomato stew spiced with Berbere spice mix.
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Watermelon Radish & Celery Salad
I don't know how heavily color factors into how much I love watermelon radishes. They show up mid-winter when bright color stands out even more but they are also sweet, crunchy and not as sharp as some radishes.... Read more »
Chicory, Celery, Pomegranate and Parsley Salad
This is beautiful, crunchy, bright and wonderful. The apple cider syrup makes it extra special but substitute a little honey, or pomegranate molasses if you don't have the syrup.... Read more »
Chicory, Orange and Fennel Salad
Sweet, tart juicy oranges pair beautifully with the slightly bitter chicories like escarole, castelfranco, sugarloaf and radicchio.... Read more »
Simple Braised Greens with Miso, Soy and Sesame
[caption id="attachment_20560" align="aligncenter" width="660"] This version uses Brussels Sprout tops which are incredibly tender and sweet and can be used like any sturdy leafy green.[/caption]
This is a delicious way to enliven most greens. I think I particularly like it with sturdier greens like collards and kale but mustard greens are good here as is chard and spinach.... Read more »
Collard Greens with Spiced Chickpeas
These spiced chickpeas, when sauteed with greens and topped with a little yogurt if you'd like, are a delicious, quick meal. They are also featured in this one-bowl meal.
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