Tag Archives: kale

Vegan Arroz Verde

My general approach to working with non vegan recipes is this:

Step 1: Substitute animal products with vegan alternatives or omit

Step 2: Add kale or another leafy green.

The way I see it, you can never have too many leafy green vegetables in your life. In fact, when people ask me any sort of nutritional question my go to answer is, “I think Kale has a lot of _____”. In my mind vegetables make anything healthy and although it isn’t entirely true or even close to whole story it works for me. I love them.  I think this is the first time I added Kale to rice, though, and it worked amazingly!

This recipe is based on one I saw on Chow that was adapted from Diana Kennedy’s arroz verde from her book The Essential Cuisines of Mexico. Diana Kennedy is definitely one of my heros, if you are interested in cooking Mexican food or just knowing more about it I recommend all of her books. They have so much information and description of all of these techniques that most non-Mexicans know little about.

Vegan Arroz Verde

3 roasted hatch peppers, stems, seeds, and membranes removed, coarsely chopped (any other pepper, like poblanos or serranos will work some will be spicy and some won’t so choose accordingly)
2 green onions, coarsely chopped
1 cup coarsely chopped cilantro leaves (about 1/2 bunch)
1 cup of coarsely chopped Kale (about 1/2 bunch)
1 teaspoon salt
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons earth balance
1 1/2 cups long-grain white rice
2 cups vegetable broth
1 lime

INSTRUCTIONS

In a blender, pulse the peppers, scallions, kale, cilantro, and salt with the water

Heat oil and earth balance in your rice pot (ie one with a lid). When the earth balance starts to liquefy , add the rice. Sauté, stirring occasionally for ~ 3 minutes.

Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in vegetable broth.

Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.

Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Fluff up and Enjoy!

We had the rice with the fabulous refried beans, avocado, and verde salsa. They were the best rice and beans tacos I can remember having! They would be perfect for St. Patrick’s Day!

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Vegan Dad’s Vegetable Stew with Biscuit Topping

I made this stew last night and it was comforting and enough to feed an army. Well, a very small army anyway. The biscuit topping was my favorite vegan biscuit so far which is amazing because I had a lot of trouble following the recipe. I think it turned out so tasty because of the nutritional yeast which I couldn’t really taste in the final biscuit but perhaps added some wonderful dimension because they were really flaky and tender. The stew itself was pretty good, a little bland for my taste even though I upped the spices. I want to make it again with roasted poblanos and corn added because I think that would be damn near perfect on a cold winter day.

Speaking of winter, it is upon us here in Texas. My house is so cold all the time now and the beagles are constantly cuddling to get warm.Dinger is still under doctor’s orders to stay in bed and Miss Willow (above) is keeping him company because she loves him like crazy. I can’t wait until everyone is healthy again!

Corn & Kale Hatch Pepper Chowder

People in Thailand eat more chile peppers than anyone else in the world. I read that our region of North America is starting to gain on them. The town of Hatch in New Mexico makes probably the best chile peppers in the world and we get them here in Austin. For a brief period of the year, right as school is starting again, you can smell it in the air; roasting chile peppers. I made a corn chowder over the weekend with the hatch peppers and then yesterday I made an even better one. Not only was it tastier, but it is healthier since I added kale to what is normally not an extremely nutritious meal. I love chowder. It kills me that I can’t get it in restaurants. At whole foods I often check all of their 33 soups and the two vegan ones are never chowder and there is just no reason for that. Chowder is really easy to veganize, just substitute rice milk for the dairy and add some mashed potatoes.  This soup is great, if you want to make it with another kind of roasted pepper that would work but it might not be as magical.

Corn & Kale Hatch Pepper Chowder

4 yukon gold potatoes, chopped
2 cups of vegetable broth

5 shallots, chopped
1 rib of celery
1 poblano
2 cloves of garlic
5 leaves of kale
4 roasted Hatch peppers (maybe less if your peppers are really hot or you don’t like spicy things)
2 cups of corn
1/2 tsp salt
1 tsp dried sage
1 cup of rice milk
juice from 1/2 of a lemon

Cook the potatoes in the vegetable broth until they are starting to fall apart, about 20 minutes in the microwave or on the stove top. When they are done mash about half of them with a potato masher. In the meantime start sautéing the shallots, chop the rest of the ingredients in order and add them to the pot as you finish chopping. First add the celery, then the poblano and the garlic. Once the shallots have started to brown add the kale, the hatch peppers, and the corn. Once the kale is wilted add the potato mixture, the rice milk,  the sage and the salt. Let the whole mixture cook covered for about 20 minutes. Add the lemon and additional milk or broth if you want it a little thinner and check for seasoning. Now you have awesome soup that you can eat with some crusty bread if that’s how you roll. Enjoy!

Vegan Brunch- Sausage & Greens with Smoked Almond Gravy

We have been day dreaming about opening a vegan brunch spot for forever. It is my favorite meal and probably what I make the most: breakfast tacos. Well now my concept of brunch has been greatly expanded since Isa Moskowitz finally put out the much anticipated Vegan Brunch book. I can’t wait to get a waffle maker and make some of the savory waffles! And here I thought I didn’t need any more kitchen appliances. Our first meal was in the top ten meals of all time according to Mr. Smurf who is a huge fan of Ms. Moskowitz’s work. We made Cherry Sage Sausages which were comparable with any vegan or non sausages we have eaten in out lifetime, smoked Almond gravy which was terrific, bagels with Kalamata olives that I raved about yesterday, and paprika spiced roasted potatoes which were (sadly) much better than my paprika roasted potatoes that I make all the time. Since it was breakfast for dinner we also had PBR.

The gravy was really terrific, it wasn’t as creamy as a normal gravy but the smokey taste added a lot to the whole meal. It is the kind of gravy you could eat with a spoon.

We had the cherry sage sausages in  a dish called something like “Collard Greens and Sausages” but I used kale because that is what I had on hand.  This is something that I make quite a bit but I followed the recipe for everything instead of just throwing stuff in and it really paid off. The potatoes, the greens, and the sausage were all great. I can’t wait to try more from the book! Hooray for Everything!