vegan

Stuffed Summer Squash / Zucchini

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Ingredients

  • 3 zucchini or summer squash

  • 1 bunch green onion, sliced

  • ½ cup breadcrumbs, seasoned preferred

  • 3-4 cloves garlic

  • 1 cup baby spinach, roughly chopped

  • Thyme to taste

  • Salt and pepper to taste

  • 2 tablespoon olive oil

  • ½ cup parmesan

  • 1 cup diced mushrooms

  • Red pepper flakes to taste

 

Process

  1. Preheat oven to 425.

  2. Halve and core your squash, leaving enough room to fill them.

  3. Dice the squash middles and add to a large mixing bowl.

  4. Combine all of the remaining ingredients besides the spinach with the leftover squash middles.

  5. Heat the mixture in a sauté pan, adding spinach in last so that it wilts.

  6. Fill your squash with the mixture.

  7. Bake for around 20-25 minutes, or until golden brown.

Barley Risotto with Herbs and Lemon

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Ingredients

  • 1 cup pearled, hulled, or hull-less barley

  • 8 cups vegetable broth

  • Butter or olive oil

  • 1 medium onion, finely chopped

  • Salt and pepper

  • 1/2 bunch spinach, thick stems removed (about 2 cups)

  • 1/2 bunch parsley, thick stems removed (about 1 cup)

  • Zest of 1 lemon

  • 1 tablespoon Meyer lemon or regular lemon juice

  • 1/2 cup grated parmesan

  • 1/3 cup minced garlic scapes

Process:

  1. Preheat oven to 350°F and toast barley on a baking sheet until golden brown and aromatic (about 10 minutes)

  2. Heat broth in a saucepan on stove and keep warm.

  3. Heat a large shallow saucepan (or deep skillet) over medium heat, adding oil and minced onion. Cook until onion is transparent.

  4. Add barley and 2 cups broth to saucepan. Bring to a boil, stir, then reduce heat to simmer until broth is absorbed.

  5. Keep adding broth in 1/2 cup increments, making sure it’s absorbed before adding more. This can take between 30-50 minutes. Stir very often or constantly (if you have the patience).

  6. Immerse spinach and parsley in boiling water for 5 seconds; remove and drain. (Doing so keeps the bright green color.)

  7. Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender.

  8. Add lemon zest, a squeeze of lemon juice, and a handful of garlic scapes to the barley mixture.

  9. Remove from heat and mix in the spinach and parsley mixture.

  10. Top with Parmesan if desired!

Arugula Salad with Pecorino and Greek Vinaigrette

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Ingredients

  • Arugula

  • Radishes

  • Almonds (slivered)

  • Basil

  • Red Wine Vinegar

  • Olive Oil

  • Pecorino Romano or Feta

Process:

  1. Wash and dry arugula. Place in large bowl or on serving dish

  2. Finely slice radishes and add to arugula.

  3. Using box grater, roughly grate pecorino romano onto salad or crumble feta into the salad.

  4. Throw a handful of almonds onto the salad.

  5. Create the vinaigrette by finely chopping a handful of basil and combining with 1/4 cup olive oil, 2 tablespoons red wine vinegar, and tablespoon of water (if desired) in a jar. Shake to combine.

  6. Drizzle dressing over salad and enjoy! Salt and pepper to taste.

Black Rice with Radishes and Halloumi

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Ingredients

  • 1 cup black rice

  • 1 bunch radishes, tops removed

  • 8oz Halloumi

  • 1/4 cup unsalted roasted almonds (slivered is best)

  • Dill

  • Chives

  • Lemon

  • Red Wine Vinegar

  • Olive Oil

  • Salt and Pepper

Process:

  1. Combine 1 cup rice, salt, and 1 3/4 cup water in saucepan. Bring to boil, reduce to simmer, and cover tightly with tin foil. Cook for 35-45 minutes, or until all water is absorbed and rice is tender.

  2. While rice is cooking, finely slice radishes and set aside.

  3. Roughly chop almonds if whole; if slivered, set aside.

  4. Slice halloumi into thin bite-sized pieces and blot dry with a paper towel. Drizzle with olive oil.

  5. Heat a nonstick pan over medium-high heat and coat with olive oil. Carefully add halloumi to pan and fry until golden-brown on both sides, about 1 minute. Remove from heat.

  6. When rice is cooked, fluff with fork and let cool. Combine all ingredients, leaving some for garnish, and drizzle with 1/4 cup olive oil and 2 tablespoons red wine vinegar.

  7. Plate and enjoy! (If eating later, wait to add vinegar and oil until just before salad is eaten.)

Sweet Potato Hash

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Ingredients 

  • 2 tbsp olive oil

  • 3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

  • 1/2 medium white onion, diced

  • 2 stalks celery, diced

  • 1 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 2 cloves garlic, minced

  • sliced green onions, for garnish

 

Process

  1. Heat a large pan to medium-high. Add oil.

  2. Add potatoes, onion and celery and season with salt and pepper.

  3. Cover and cook for 15-20 minutes, stirring occasionally.

  4. Once potatoes are almost tender, turn up heat to high and add garlic. Cook for 2-5 minutes, stirring as you go.

  5. Once potatoes are browned, remove from heat and serve with sliced green onion.  

  6. Consider adding cheddar or any other cheese to this hash!

Tangy Winter Slaw

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Ingredients

  • 6 carrots, peeled and shredded

  • 2 apples cut into matchsticks

  • 1 large beet peeled and cut into matchsticks

  • ¼ cup mayonnaise

  • 3 tbsp greek yogurt

  • 3 tbsp rice vinegar

  • 3 tbsp honey

  • ½ tsp salt

  • ½ tsp celery seeds

Process

  1. In a medium bowl, mix mayonnaise, greek yogurt, rice vinegar, honey, salt and celery seed

  2. Add in apple, carrot and beet

  3. Toss to coat and serve or refrigerate immediately

Root Vegetable and Apple Salad

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Ingredients

  • 2 beets

  • 3 medium carrots

  • 1 apple

  • Olive oil

  • Balsamic or Apple cider vinegar

  • honey

  • Salt and pepper

 

Process

  1. Preheat oven to 425

  2. Peel and cube carrots, trim and cube beets, and cube apples (approx. 1” cubes)

  3. Trim edges off beets and roast for 1 hour, or until tender

  4. Drizzle oil and salt and pepper over carrots and roast for 25 minutes, or until a fork slides easily into the carrots.

  5. Once carrot and beets have cooled, plate with chopped apple

  6. Drizzle with vinegar of your choice, oil and honey

  7. Garnish with micro greens, feta, or chévre cheese

Bok Choy and Mushroom Stir-Fry

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Ingredients

  • 1 lb of bok choy

  • Vegetable oil

  • 2 cloves garlic

  • 2 teaspoons minced ginger

  • 5 ounces mushrooms

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoons sesame oil

  • Salt and pepper

Process

  1. Trim bases of bok choy and separate outer leaves

  2. Heat a large frying pan over medium high heat. Add vegetable oil, garlic and ginger and cook until fragrant, stirring constantly

  3. Add mushrooms to the pan and cook for 1-2 minutes, or until mushrooms have softened slightly

  4. Add rice wine and toss to combine

  5. Add bok choy and toss with tongs for about a minute

  6. Add soy sauce, sesame oil, salt, and pepper and cook, tossing often, until bok choy is tender-crisp, another 1 to 2 minutes

Strawberry-Cucumber Simple Syrup

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Strawberry-Cucumber Simple Syrup

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Basic | Diet: V/GF

If you have any berries that are less than perfect, you can use them in this recipe! And, once you know how to make a simple syrup, you can make it with almost anything. Change up the fruit, add spices, mix in herbs...the sky's the limit. 

  • 2 cups water
  • 2 cups organic sugar
  • 5 ripe strawberries
  • a few hunks of cucumber
  • a smidgen of salt
  1. Combine all ingredients in a small saucepan, and bring to a simmer. Cook, stirring occasionally, until the liquid is reduced to the consistency of maple syrup. (In classic recipes, they'll say that you want the liquid to be thick enough that it coats the back of a spoon). 
  2. Remove from heat and let cool. When it's cook, strain out the strawberries and cucumber. I like to save them, and mix them into yogurt. 
  3. Use the syrup to make homemade soda, or cocktails. You can also drizzle it over ice cream.

Swiss Chard Wraps with Spiced Rice & Black Beans

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Swiss Chard Wraps with Spiced Rice and Black Beans

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Course | Diet: V/GF

Don't have rice? You can wrap all kinds of other things up in chard leaves! Quinoa, sweet potatoes, refried beans, cheese, the list goes on. 

  1. Wrap the chard leaves around the rice and black beans, as described in the chard leaf recipe. 
  2. Combine the tahini, garlic, salt, and lemon juice, and stir to combine. Thin with water until the sauce reaches a drizzle-able consistency. Taste the sauce....does it need more salt, lemon juice, or garlic? Add 'em! 
  3. Drizzle the sauce over the wraps, and serve. 

Blanched Chard Leaves

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Blanched Chard Leaves

Recipe Level: Basic | Recipe Speed: Quick | Season: Summer/Fall | Type: Basic | Diet: V/GF

This recipe is a simple technique for cooking big green leaves just enough that you can roll them around a filling, and eat them! It's a great strategy for those who are avoiding gluten.

  1. Bring a large pot of water to a boil.
  2. Wash chard leaves, and trim the stems just below the bottom of the leaves. You can save the stems for another use. 
  3. Dunk the leaves in the boiling water, and let them cook for 30 seconds. 
  4. Scoop out the leaves, and place them in a large bowl. Immediately run cold water over the leaves, to stop them from cooking. 
  5. Using the point of a sharp knife, cut out the bottom third of the stem. The cut will be in the shape of a slender v.
  6. To wrap a filling in the chard leaf, place around 1/2 cup filling in the center of the leaf. Fold up the bottom of the leaf (the place where the tough stem that you just excised used to be), and the fold in the sides. Once the sides are folded, roll the leaf the rest of the way, to the tip. Voila!  

 

Spiced Rice with Dried Fruit

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Spiced Rice with Dried Fruit

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Starchy Side | Diet: V/GF

This makes a perfectly lovely side dish on its own, but can also be used as a filling for chard or cabbage wraps, or as a base for a casserole. If you have a robust selection of spices in your cupboards, you could add anything else that you think would be complementary. 

  • 4 1/2 cups water
  • 2 cups jasmine or Basmati rice
  • 2 teaspoons salt
  • 3/4 teaspoon turmeric
  • 3/4 teaspoon coriander
  • A few grinds of black pepper
  • 2 teaspoons minced garlic
  • 1/3 cup dried currants, raisins, golden raisins, or cranberries
  1. In a medium pot, bring the water to a simmer. Stir in the rice, seasonings, garlic and dried fruit, and turn the heat to low. 
  2. Cover and let simmer until the rice is tender, about 20 minutes. Stir after 15 minutes, and add a little more water, if needed. 
  3. When the rice is done, taste it. Does it need more seasoning? You could add additional salt and pepper, stir in more garlic, or drizzle on a little vinegar or lemon juice, if you want a bit of acidity. If you eat dairy, you could add some butter, which would give it a creamy mouthfeel.

Roasted Radishes

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Roasted Radishes

Recipe Level: Basic | Recipe Speed: Quick | Season: SpringSummerFall | Type: Veggie Side Dish | Diet: Vegan/GF/DF

If you get tired of eating them raw, radishes can also be roasted. In the oven, their bright red skin changes to a vibrant fuchsia. Serve with fatty meats, as a bit of a palate cleanser. 

  • Radishes
  • Olive oil or another oil you prefer
  • Salt
  1. Preheat oven to 375 degrees.
  2. Rinse the radishes, and cut off the tops (if you haven't already for storage), leaving about an inch of stem. 
  3. On a baking sheet or in a baking dish, toss the radishes with a couple tablespoons of olive oil. Sprinkle with salt.
  4. Roast until just tender, and slightly wrinkled, around 25 minutes, stirring every 10 minutes.

 

Scallion Vinaigrette

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Scallion Vinaigrette

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment/Dressing | Diet: Vegan/GF

A slight variation on a basic vinaigrette, this one uses scallions on place of the usual shallots. 

  • 1/3 cup olive oil
  • 2/3 cup neutral or nutty oil (such as grapeseed or sunflower)
  • 1/3 cup white wine vinegar, cider vinegar, or another vinegar you prefer
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup scallion (the green part), chopped
  • 1 1/2 teaspoons salt
  • pepper to taste
  1. If you’re using a blender, combine all of the ingredients, and purée. The mustard will act as an emulsifier, which means that it will allow the oil and vinegar to mix, and it will make the resulting dressing seem creamy, even though it isn’t.
  2. If you’re making the dressing by hand, you could combine all of the ingredients in a jar, cover it with a lid, and shake it. Or, you could combine everything except the oil in a bowl, and drizzle in the oil while whisking. (If you are making the dressing by hand, cut the scallions into smaller pieces). 
  3. When you are dressing a salad, start with less dressing than you think you’ll need, add it to the bowl with the greens, and toss gently with tongs. Taste a leaf, and add more dressing, or salt, as needed. 

 

Baked Polenta with Asparagus & Mushrooms

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Baked Polenta with Asparagus & Mushrooms

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish, or Starchy Side | Diet: Vegan/GF

You can make baked polenta with any toppings you'd like. Tomato sauce and cheese would be great. So would a smear of pesto. Make a batch, and experiment! 

  • 1 recipe cooked polenta, spread on a greased cookie sheet to cool, or 1 tube shelf-stable, cooked polenta
  • 1/2 pint shiitake mushrooms
  • 6 spears asparagus
  • Olive oil
  • 1 clove garlic
  • An acidic ingredient, such as vinegar or lemon juice
  • Salt
  • Pepper
  1. When cool, cut the polenta into squares or triangles with a butter knife, or use a cookie cutter to cut them into another shape you like. Place the polenta pieces on a greased cookie sheet, or one that's covered with a sheet of parchment.
  2. Rinse the mushrooms, pull out the stems and set aside for making stock, and make thin slices from the caps. 
  3. Rinse the asparagus, cut off the bottom half-inch, cut the lengths into inch-long pieces, and cut those pieces into slices. 
  4. Heat the oil in a heavy bottomed pan over medium heat. When the oil shimmers, add the mushrooms and asparagus, and season with salt and pepper. 
  5. Preheat the broiler.
  6. While the mushrooms and asparagus cook, mince a clove of garlic. When the spears are bright green and the mushrooms are tender, add the garlic, and cook, stirring, for one more minute. 
  7. Remove the veggies from the heat, and pop the polenta in the oven. While the polenta is cooking, taste the veggies for seasoning. Add salt and pepper as needed, and drizzle in some lemon juice or vinegar, for brightness.
  8. When the first side of the polenta has developed golden spots in the heat, remove it from the oven. Flip the polenta pieces, and top with the mushroom asparagus mixture. return to oven to heat through. 
  9. P.S. If you're not vegan, this would be excellent with cheese. 

Sautéed Shaved Asparagus

Asparagus

Shaving asparagus makes it even quicker to cook. This makes a lovely side dish, and can be used as a garnish for pasta, rice, couscous, on top of soup, or anywhere else you would use asparagus. And, because of the shape, it also makes a great sandwich topping. 

  • 1/2 pound asparagus
  • Butter or olive oil, or another oil you prefer
  • Salt and pepper to taste
  1. Rinse the asparagus spears. Cut off the tips, and reserve for another use. Sometimes the thick end of the stalk is woody. If this is the case, trim that section off, leaving the tender part of the spear.  
  2. Follow these directions for shaving asparagus
  3. Heat the butter or oil in a pan, until the butter sizzles, or the oil shimmers.
  4. Sprinkle on salt and pepper. 
  5. Add asparagus ribbons and cook, stirring, until bright green and tender. 
  6. Use in any way you desire. 

 

Rhubarb Compote

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Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Condiment - Flexible | Diet: Vegan/GF/DF

The tangy sweet flavor of rhubarb makes a perfect topping for sweet baked goods and pancakes, but it's also great in sauces for roasted meats. This compote can be used as a dessert sauce, mixed into mayonnaise for a tangy sandwich spread, or added to our basic vinaigrette. If you'd like to jazz up the compote, you can add: apples, strawberries, raspberries, cinnamon, cardamom, ginger, or vanilla. 

  • 1/2 pound rhubarb
  • 1 orange
  • maple syrup to taste
  • a pinch of salt
  1. Rinse the rhubarb and slice the stalks into chunks (the size of the pieces isn't super important because the resulting sauce will be a puree). 
  2. Put the rhubarb pieces in a small saucepan.
  3. Rinse the orange, use a microplane or small grater to zest it. (Click here for more info about zesting citrus fruit). Add the zest to the rhubarb.
  4. Squeeze the juice from the zested orange, and add it to the rhubarb, as well.
  5. Add 1/4 cup maple syrup to start. It's likely that you'll add more, later. 
  6. Add a pinch of salt, and any other spices or complementary fruits that you desire.
  7. Heat the pot over medium heat, and cook until the rhubarb has disintegrated into a sauce. 
  8. Taste the sauce: if it's too tangy for you, add more maple syrup to sweeten it. You can add vanilla if you wish. 

Sautéed Asparagus & Bok Choi

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Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type: Side - Veggie | Diet: Vegan/GF/DF

  • 3-4 stems asparagus
  • 1 -2 heads of bok choi
  • 2-3 tbsp coconut oil (I use this to add flavor, but you can use your cooking oil of choice)
  • salt and pepper
  • optional tamari sauce
  1. Rinse the asparagus and cut off any woody bits at the bottom. Slice them in half the long way, then cut into approximately 2 inch lengths
  2. Cut the base off of the bok choi. Rise the leaves. Slice each leaf in half so that you separate the green top from the white bottom part of the leaf. Slice the white pieces into thin strips and set aside. Then, chop the green leafy tops, and set aside. 
  3. Heat the coconut oil over medium heat in a medium-sized saucepan for a couple of minutes. Add the asparagus pieces and the white bottom pieces of the bok choi with a sprinkle of salt and pepper. 
  4. Cook until they are just becoming tender, stirring occasionally, about 5 - 7 minutes. These pieces need more cooking time than the leafy greens, which you'll add next.
  5. Test a piece - when the bok choi and asparagus are just a little bit less tender than you like them, add the leafy green tops in to the pan. Stir well, and cover for about 2 minutes. 
  6. Remove from heat and serve - season to taste with salt and pepper and tamari.

Recipe & Photo by Kendall Frost

Wilted Collards

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Recipe Level: Basic | Recipe Speed: Quick | Season: Spring/Summer | Type: Veggie Side | Diet: Vegan/Vegetarian/GF/DF

This technique can be used for pretty much any green: think mustard, kale, chard, spinach, etc. I like to make batches of wilted greens, and put them on omelettes, add them to soup, or freeze them for later. They can become one of the layers in a cottage pie. I also eat them as a simple side dish.  

  • 1 pound collard greens
  • 1 tablespoon butter or olive oil
  • salt and pepper
  • lemon juice or vinegar
  1. Wash the collards and strip them from their stems. Cut them stems into pieces.
  2. Roll up the leaves in one big bunch, and cut across the bundle to form strips (the fancy French term for this is "chiffonade.")
  3. With the burner on medium, heat the butter or oil in a large, heavy bottomed saucepan. 
  4. When the fat is hot, add the stems and a sprinkling of salt, and cook until tender.
  5. Then, add the leaves, and continue cooking until the leaves have turned an even, deep green, and are also tender. 
  6. Taste, add salt and pepper as needed, and finish with a squeeze of lemon juice.
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Sautéed Mushrooms

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Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type:  Side | Diet: Vegetarian/Vegan/GF

Sautéed mushrooms are incredibly versatile. They can be used in omelettes, as a topping on burgers, to garnish salads or vegetable dishes, atop seared meats, or simply eaten as a side dish.

  • mushrooms
  • butter or olive oil
  • salt
  • pepper
  1. Rinse the mushrooms, pull out the stems and save them for stock (I keep a "stockpile" in my freezer, in which I save bones and veggie scraps. When I have enough, I make a batch). Slice the mushroom caps. 
  2. Heat the fat in a large saucepan, and when hot, add the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, and slightly browned. 
  3. Use in whatever way suits your fancy.