Characteristic: vegan
Onion and Fennel Soup with Cheesy Toast
This is a bit like a simplified French onion soup. The cheesy toast gets a nice kick from the thin layer of mustard which complements the sweetness of the onions and fennel.... Read more »
Kohlrabi and Fennel Salad
--inspired by Plenty by Yotam Ottolenghi
This salad is one of my favorite ways to use kohlrabi. The original calls for cabbage too but I’ve substituted fennel (albeit not as much) and while a different twist, is very good as well.
The original recipe calls for dried sour cherries and I’ve always used golden raisins instead.... Read more »
Spring Green Salad with Mizuna and Fava Greens and Tahini Dressing
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Fava Greens with Walnuts, Onions and Sherry Vinegar
This is quick and delicious. You can serve it as a side to meat or fish or top pasta or rice or other grains with it.
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Two Simple Fava Bean Preparations
[caption id="attachment_10283" align="aligncenter" width="660"] Fava beans with mashed garlic and lemon juice.[/caption]
[caption id="attachment_10284" align="aligncenter" width="660"] Fava beans with mashed garlic, lemon and orzo pasta.[/caption]
Fava Beans with Pecorino and Prosciutto
A classic way to prepare fava beans in Italy is to simply serve them, just tender with a young pecorino (sheep's cheese) and slices of prosciutto or salami, good bread and olive oil. The vibrant green beans, prosciutto and almost white cheese are the colors of the Italian flag and striking on a plate, not to mention delicious.
For the above preparation, remove the beans from the pods and cook them in salted, boiling water for about 4 minutes. Drain, rinse with cold water for a minute and then pinch the skins off each bean. Arrange the beans, cheese and meat on a platter. Drizzle the beans with a little olive oil and a bit more sea salt. Enjoy with our without good, crusty bread.... Read more »
Grilled Whole Fava Beans
-- adapted from Food52.com
You can simplify this recipe and just grill them with olive oil and salt and finish with a squeeze of lemon with the same method. But the addition of rosemary, garlic, hot pepper and anchovies is pretty fantastic. And it seems like a lot of anchovies but it is well balanced. And if you don’t have a grill, a smoking hot cast iron pan works too—just turn your fan on high and open the windows.
Serves 4 ... Read more »
Grilled Spring Onions and Fava Beans
This is best with small, young, tender pods.
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Cook-With-What-You-Have Salad with Greens and Beans
I am a bean evangelist (delicious, inexpensive, shelf stable, etc.) I love adding whatever cooked beans I have in the fridge to salads made with whatever I have on hand. It’s an excellent template. This is a favorite lunch or quick addition to dinner. Quantities and ratios are up to you.
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Radicchio, Orange and Olive Salad
This is a gorgeous salad with robust flavors. You can even skip the olives if you don't have them. Still delicious, as in the above version! Citrus fruit pair well with the slightly bitter chicories.
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Dilled Carrot Spears
--adapted from Pickled, Preserving a World of Tastes and Traditions by Lucy Norris
This is a very simple pickled carrot recipe from my dear friend and author Lucy Norris. I highly recommend Lucy's book if you're interested in pickling. These slightly spicy spears are lovely in a Bloody Mary and of course for snacking at any time or with cured meats and cheeses, etc.
Yields 4 pints... Read more »
Shredded Collard Green Salad with Pickled Apples and Walnuts
--adapted from Gourmet
This salad is best if you can let it sit for 15 minutes or so before eating. As with most raw kale/collard salads this gives the greens a chance to soften a bit.... Read more »
Long-Cooked Collards
Most of the collard recipes in this collection are not for the long, slow-cooked kind. This one is and it’s delicious and more traditional. You can certainly add a ham hock to the pot or add some diced bacon with the onions and garlic. Serve with cornbread and beans if you'd like. ... Read more »
Collard Greens with Caramelized Onions
Sweet, spicy and silky.
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Quick-Cooked Collards with Citrus and Raisins
-- slightly adapted from Vegan Soul Kitchen by Bryant Terry
I first met author, chef, activist, music lover and all around mover-and-shaker Bryant Terry at a Slow Food Event in Portland, OR when his book Vegan Soul Kitchen came out. He demo'ed this dish a part of lecture/presentation which included him tossing the finely chopped collard stems, aka confetti, into the air. I have been making this delicious dish ever since. You can skip the raisins and it's still a vibrant dish though Bryant's combination is worth trying--good even according to raisin-haters I know!
Bryant talks about this dish as symbolic of his approach to cooking--fresh, lively twists on traditional dishes and treasured ingredients. His combinations are never short of inspired and in his subsequent books Inspired Vegan and Afro Vegan he continues on his path of satisfying, gorgeous, culturally and historically-rooted food.
I love this as a side dish or in a quesadilla with some grated sharp cheddar. I’m not a big fan of raisins in savory dishes but they are essential here.
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Collards and Beans
This is more of a template than a recipe and one of many greens and beans dishes you'll find on this site. Any bean and any green will work here. Canned beans are fine too.
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Collard Greens with Tomato and Bread Crumbs
I enjoyed collards prepared like this in Louisville, Kentucky and came home and recreated them to the best of my ability.
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Black Beans, Winter Squash, Avocado and Cilantro
This is really just a suggestion of ingredients to combine and a loose technique. You can add sweet peppers, hot peppers, spices, other herbs and/or add cheeses or toasted nuts and even omit the avocado, as in the version above. It's simple to quickly toss together ingredients like this and have a vibrant dish for any time of day.
If you don't have time to roast squash in the oven and have one that's easy enough to peel or doesn't need peeling, like delicata, then you can just sauté the squash in a large, skillet in about 10 minutes.
Quantity is completely up to you, as are the ratios. Just taste and adjust with citrus and other seasonings.... Read more »
Tomatillo Salsa Verde
--adapted from my friend Jody Berry
Feel free to halve the recipe or change the ratios a bit--the above photos reflect half of the below recipe.
It's perfect in fish tacos or as an enchilada sauce or just with chips or with beans.... Read more »
Chard and Chickpea Stew with Tomato and Cumin
I think this was inspired by a photo in Yotam Ottolenghi’s book Plenty but it came about in a great hurry one night when I had cooked chickpeas on hand and a few other things in the crisper and dinner needed to happen soon. Also, my son loves pretty much any dhal or Indian-inspired dish so I added cumin and brown mustard seeds to this dish and sure enough, he loved it. If you have carrots on hand by all means use a couple here if you'd like. ... Read more »
Chard, Leek, Cilantro, White Bean Soup over Garlicky Toast with Poached Egg
[caption id="attachment_20729" align="aligncenter" width="660"] I actually didn't have leeks for this version and just used 1 1/2 large onions. It was still delicious.[/caption]
For more on this soup see this post. But mostly just make it. If you have cooked (or canned) beans on hand this soup comes together in 20-30 minutes and is a very satisfying one-dish meal.
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