Archive for kale

Squash and Kale Pasta

I am not kidding when I say this may be the best thing I have ever made. Seriously, I was a cocking son-of-a-bitch for 3 full days after I made this, it was that impressive and good. This is so not my typical dish, flavour or style, but it is amazing! Much more sophisticated then my usual kitchen works. And look! there is even a real honest to goodness recipe!

this is the dish to go to for autumn filling.
This is THE Autumn dish!

Butter smooth squash, with a light creamy sauce coating pasta and veggies. And the crunchy, spicy kick of the roasted seeds (optional, but you’ll be missing out!). A great seasonal dish! That is somehow rich and light at the same time!
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Autumn Delight: Squash Pasta
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1/2 lb. winter squash
1 medium onion diced
1/2 bunch baby kale
2-3 fat cloves garlic
2 Tbsp. olive oil
1 cup veggie stock
1/4 cup non-dairy milk
leftover roux based sauce (optional)
nooch (optional)
1 recipe roasted squash seeds (optional)
1/2 lb. pasta (any short pasta)

Seasoning to taste:
Cumin
Cayanne
Pepper
Paprika
sage
mustard seeds
pinch of nutmeg
salt
thyme
rosemary
serves 1 with leftovers
time 45 minutes

So good! Squash pasta
1 Quarter, peel and de-seed the squash. Cut the squash into small cubes (no larger than 1/2″). chop onion into similarly sized cubes
2 Heat the oil in a cast iron skillet over medium-high heat; add the squash, onion, pepper, mustard seeds and sauté, stirring from time to time. Cook until the squash is basically cooked-through, but still relatively firm (about 10ish minutes), seasoning to taste with salt,pepper and other seasonings.
Possibly the best thing I have ever made.
3 Meanwhile, mince the garlic; wash the kale, chop stems and roughly tear up the leaves. When the squash is nearly cooked through, add the garlic and kale. Cook for another couple of minutes, until the kale is wilted and the garlic soft.
4 Add stock and bring to a boil. Lower to a simmer, and continue cooking until the squash has reached a tenderness to your liking . If the mixture starts to dry out, you can add a little bit more stock (or even water). Once the squash is cooked properly, stir in the non-dairy milk and if you have leftover white vegan sauce that is made with a roux add that in chunks. Roux based sauces tend to thicken a lot when chilled and if you add some to your pan it’s kinda like a soft cheese or bits of tofu.
5 Toss squash mixture with nooch, roasted seeds and cooked pasta. Add more salt and pepper to taste. Sprinkle with grated vegan cheese if desired and top with roasted seeds if using.
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1 Recipe Roasted seeds
1 squash worth of seeds
2 tbs olive oil
Seasoning:
Cayenne
salt
pepper
garlic powder

pre-heat oven to 350 and place a piece of parchment paper onto a tray. Toss the seeds with oil and spices and arranged in a single layer on sheet. Bake for 10-15 minutes stirring once or twice. Careful they don’t burn!

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Seriously!! I am not kidding go make this disk right now!

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Veganmofo: Simple eats

Yet another no measure recipe to share with you all.
kale, white sauce and noodles
Spaghetti, kale and bechemel!

This sauce recipe is loosely based of the lovely Joanna’s from her book Yellow Rose recipe and a classic french cooking book i got through freecycle.

Mock-french cuisine

Ingredients:
2 handfuls of WW spaghetti.
1 hand full of kale, sliced with sears
2 fork fulls of Earth balance

Sauce:
2 giant spoon fulls of minced garlic (I’m using jarred stuff, fresh maybe 3-4 gloves?)
Enough olive oil to coat your cast iron skillet
5 fork fulls of earthbalance
enough WW flour to coat the bottom of your cast iron pan twice
Soymilk (enough to fill your pan and mix in your roux)
2 pinches of nutmeg
1 pinch of ground thyme
1 pinch of ground basil
1/2 pinch of ground sage
** ground is important for this smooth white sauce!**
as much fresh pepper as you can grind
Sea salt to taste.

First thing, is make you sauce by preheating your cast iron pan with oil. Then adding your garlic and some pepper saute until browned. Then melt your earth balance, I know it is a lot, but this is “french” cooking.

once your earth balance has melted, stir with your spoon and get your whisk ready. Being pouring flour (WW!!) directly into your pan and stir until it combines to form a paste or roux. Continue mixing ad adding flour until you have a thick paste that doesn’t look like it’ll take any more flour (If you do push it past the intake point, just melt more earth balance and stir like mad).

Now you can add your spices and stir some more to insure you do not have lumps. cook for a little while to toast your flour and flavour your roux.

Now comes the hard part, begin pouring in your soymilk and stirring to combine. You may want to do this in batches to make stirring and checking for lumps easier. once it is all combined turn your heat way down to let it simmer, stirring occasionally as skin will form and it will continue to thicken (add more soymilk if you want a thinner sauce).

Once the sauce is simmering bring your pasta water to a boil and cook your pasta.

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While that is doing its thing, take your sears and cut kale into small pieces in a cereal bowl. Add your forkfulls of EB and microwave with pepper for 3-4 minutes covering the bowl with a plate.

When everything is done combine onto your plate, top with bacos, nooch and sesame seeds. Yum!

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On a side note, winter and no-natural light makes me sad.

VeganMofo: 3.5 Ways of Kale

Warning: This next post contains Kale, and lots of it. Junk Food Vegans, please avert your eyes.

Braised Kale.
I recently became the benefactor of a large sum of gloriously grown kale. Look at that beauty!
I really, really love kale. If I had to choose one vegetable, well my first reaction would be to choose potatoes, because who doesn’t love potatoes? But if I had considered the question, my real answer would be kale. Because Kale, my friends is a nutritional power house. One could live off kale, but one might not be able to live off potatoes (although I might die trying).

Kale is not only nutritious but it is damn tasty too. I could kale all on its own, as its own meal. Breakfast, lunch and dinner. Or four coursed dinner as the case may be.

**

So what do to do with all that kale? For starters I decided to simply throw a butt load of it into the pan and fry it. I figured in honour of mofo I would share my three favourite ways to eat kale.

Basic steps

Needed:
-Lots of kale, one giant bunch
-Garlic
-Earth balance or olive oil
-pepper
-sesame seeds
-vegetable broth (opt)

The process is simple, wash and cut your kale, be sure to chop the stems extra finely. And heat your pan with some eb or olive oil. Now’s the time to add your garlic and cook until fragrant.

Once heated, add your stems and fry until tender and little bits of browning become evident.

Now it’s time to add your leaves in batches, it may look like alot but it’ll all cook down. They will be releasing a lot of water, so watch for steam and splatter.
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As your stirring, I normally add some vegetable broth to keep things from sticking. Remember to keep stirring and feel free to grind some pepper into the dish.

Once the greens are done to your own likeness (I like to get them a little charred and browned in spots), you can toss in some sesame seeds.

Now comes the hard part, it is time to choose your flavour.

There’s the Classic:
-Extra glob of Earth Balance, course sea salt, fresh pepper and nooch.
Classic Kale

Or the Nooch classic
More nooch!
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Lemon
Lemon kale
Similar to the classic, with the addition of extra salt and lemon for that salty tangy. So good.

Dressed Kale

Dressed Kale
Or creamy kale, just involves the addition of goddess dressing for a richer and more complex flavour. Really you could use any dressing you like, just be sure to add a pinch of nooch for good measure.

Because I find it so hard to choose, I had all three. And that was only one bunch of kale! I have 5 more, so let me hear all your favourite uses and you will be seeing me put this stuff to good use so stay tuned!

**Note: The picture of my kale haul was taken AFTER I ate this meal of 3.5 ways of kale.

Hodgepodge

For some reason when I woke up this morning I had a flash back to a cooking class I attended in my pregan days. We made hodgepodge with the chef (my friend and I where the only two there).

Having recently bought some local organic soymilk I decided to give it a go, veganised and improvises I give you Iron hodgepodge.

To start with you will need a large pot with salted water on medium high, as the water heats shop 4-5 medium potatoes, two carrots and a hand full of kale (reserve the tougher stalks ends to make broth on the weekends).
One water is boiling add potatoes and cook for around 10 minutes, then add the carrots. Watch for starch build up! As you wait for them to cook chop an onion and one or two bulbs of fresh garlic, you may also want to grease/prep your cast iron with olive oil. Another ten minutes and test the vegetables with a fork. If they are soft add kale and cook until everything is done. Set aside with cover on pot to cool.

As veggies cool heat the skillet then turn down the heat and add your onions and garlic. As they saute chop some oyster mushrooms (I am going to be honest, I bought some odd looking mushrooms from the market, I have no idea what they actually are but they remind me of oyster mushrooms. Any white mushroom will work). Chop them into larger pieces (I just sliced mine in half as they were thin. If you use button or “meatier” mushrooms try quarters [STEMS TOO!!]). Fry mushrooms with your sauted onions. Add pepper, nooch, paprika and rosemerry. cook until mushrooms have a little bit of texture.

Now start spooning your boil vegetables into the pan. No need to drain as your going to be using some of this broth to thin your soymilk (if using non-fat soymilk you can probably skip this part, but reserve the broth for a later use it’s salty and has some of the nutrients lost from the boiling).
continue to cook the veggies until some of the potatoes begin to flake apart. Re-spice to liking as you cook. Then add in your soymilk enough to cover the bottom of the veggies and you can add more as you. As everything cooks together add some of your cooking liquid from the pot to thin the soymilk. Add whichever ratio you prefer of the soymilk and cooking broth until you reach about an inch below the top of the skillet.

Continue to cook again adding more spices as you see fit. If you have them fake bacon bits are great in this. Once heated through your ready to serve and enjoy! Serves around two I’d say.
And you’re done!

Hodgepodge is originally made with whichever veggies you have lying around and particularly good with turnips. For fancier looking presentation you can peel your veggies but I like them unadulterated and this way is better for you anyways. Add more pepper, nooch and bacon bits to the top when serving. Croutons might be nice too.

Oh! Another oddity, I know this is a savory dish but it helps with the iron absorption and I like the flavour. Before you eat your bowl, squeeze a lemon wedge over the bowl. Either way it’s sure to please. enjoy!
More photos, sorry about the slow quality my camera has no power:

Iron A-hoy!

Breakfast Rich in Iron. Potatoes and Kale!

As some may know, that year in res killed my iron supplies. So they are low (not anemic or dangerous or unhealthy in any way). However, despite the goodness of my health, I like having an iron supply should i ever be forced to go without decent human vegan food again.

Cue farmers market and a big old batch of kale (mmm kale).

So with my bounty and no recipes I set out to make myself this breakfast, and I think it went quite well.
Kale For Breakfast (or any other meal)
*Feeds one small small person, double as needed

what you will need:

  • A handful of kale (you may want to chop/tear it more than I did, these huge leaves were not bite size)
  • 4 potatoes
  • One large garlic clove
  • Half a large onion
  • Paprika
  • Pepper

Spiced salt
Room mate’s lemon juice (shhh)

Directions:
First wash and then chop all your potatoes into small cubes and toss in boiling salted water.

Take out your kale and rinse well (make sure no dirt is hiding in the folds, or don’t because what do I care it’s your digestive tract). Tear or chop kale to desired sizes and place inside a shifter/mesh basket on top of potatoes to steam a little.

While the kale is softening and the potatoes boil away (keep an eye that they don’t boil over). Dice your onion and preheat a cast iron skillet (more iron!). As you chop and the skillet heats consider something nice you can do for someone today or some other happy thought. Toss some EB (earth Balance) into the skillet (oil also works, olive is preferred) heat and move until pan is coated. Add in onions and toss around.

Now use your knife to crush the garlic (place garlic on board and knife horizontal/on its side atop your monster clove and push down with your hand (Mind the blade! but I am sure you knew this). Once properly crushed chop garlic and add to onions which should now be translucent and fragrant.

As onions and garlic fry toss in pepper and paprika (as much as desired, for me this is a lot).

check the kale, if its softish you can take it off the potato pot and dumb into your pan which should be frying blissfully away.

Fry kale and re-season as you like (except spiced salt, save this for serving time). Continue to fry as potatoes boil.

Check your taters with a fork after 20ish minutes, they should be soft. If not leave until they are, then drain and add to skillet.

Fry everything until good and cooked. If simply heated is your thing then eat away, I like a bit of crunch/char on my taters/veggies. So I leave it on for a little longer. Once you have reached your desired cooked status take a few squirts of someone else’s lemon juice and cook some more.
Now your ready to toss onto a plater and season with spiced salt (and more pepper). Enjoy!