January 18, 2009

Kale Skillet Pizza

Kale Skillet Pizza
Recipe courtesy of Vegetarian Times - February 2009
  • 1 tsp. light brown sugar
  • 1/2 package dry yeast (1/4 oz.)
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 Tbsp. flax meal
  • 2 tsp. olive oil
  • 3/4 tsp salt
  • 2 Tbsp. olive oil
  • 3 garlic cloves, minced (1 Tbsp.)
  • 8 cups loosely packed kale
  • 1 cup sliced mushrooms
  • 1 tsp. ground fennel seed
  • 2 Tbsp. Neufchatel cheese (2 oz.)
  • 1 cup crumbled feta cheese (4 oz.)
  • 12 cherry tomatoes, halved
  • 2 Tbs. fresh oregano or basil


  1. To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil in separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
  2. To make Topping: Heat oil in large pot over medium heat. Add garlic and saute 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchatel cheese.
  3. Preheat oven to 475F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.

Kale Almond Wild Rice Gratin

Kale Almond Rice Gratin
Adapted from 101cookbooks.com
  • 2 1/2 cups leftover/pre-cooked wild rice, room temp
  • 1 1/2 cups cups finely chopped kale
  • 4 ounces firm organic tofu, crumbled
  • 10 black olives, chopped
  • 1/2 medium red onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup slivered almonds, toasted
  • 1 tablespoon olive oil
  • 1/3 cup nutritional yeast
  • 1/4 cup 1% cottage cheese
  • 1 cup egg whites
  • 1/2 teaspoon fine grain sea salt


  1. Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
  2. In a large bowl combine the rice, kale, and tofu. Now, reserving a bit of each for garnish, stir in the olives, garlic, red onion, almonds and olive oil. Now stir in the cottage cheese.
  3. In a small bowl whisk together the egg whites, nutritional yeast, and salt.
  4. Fold the eggs into the rice mixture and pour into the prepared baking dish. Bake for 30 minutes or until the casserole is set, and the top toasty and golden.
  5. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.

January 11, 2009

Vegan Green Quiche with Olive Crust

Vegan Green Quiche with Olive Crust
  • 8 jumbo black olives, pitted
  • 1/2 cup rolled oats
  • 1/2 cup spelt flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon flax meal
  • 1/2 teaspoon sea salt
  • water
  • 2 medium zucchini, sliced in ribbons
  • 12 oz. firm tofu, crumbled
  • 1/2 onion, chopped
  • 1 shallot, thinly sliced
  • 3 tablespoons nutritional yeast
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup chopped frozen spinach (thawed and squeezed dry)
  • 1/4 cup frozen peas
  • 2 tablespoons flax meal (soaked in 2 tablespoons hot water)


  1. In a food processor, pulse oats until the consistency of flour. Remove to a medium bowl and mix with spelt, nutritional yeast, flax, and salt.
  2. Place olives in the food processor and pulse until finely minced. Combine with dry mixture in the separate bowl.
  3. Switch to a dough blade and place dry mixture in food processor. Pulse with water until dough forms a manageable ball. Wrap ball in plastic wrap and place in freezer.
  4. When dough is cold enough to be manageable, roll out and place crust in an 8- or 9-inch pie plate. Bake at 400 degrees for 15 minutes.
  5. Meanwhile, saute onion and shallot in some olive oil over medium-high heat until soft and golden. Combine this mixture and all remaining ingredients (excluding zucchini) in a medium bowl.
  6. Fill crust with tofu mixture and layer zucchini ribbons over top. Spray with olive oil and sprinkle with sea salt.
  7. Bake in a 350 degree oven for 30-35 minutes. To brown zucchini top, place under broiler for a few minutes.
  8. Cool briefly and serve.

Maple Almond Blueberry Crumble

Maple Almond Blueberry Crumble
  • 1/4 cup sliced, toasted almonds
  • 1/2 cup rolled oats
  • 1/4 cup spelt flour
  • 2 tablespoons flax meal
  • 1/4 teaspoon sea salt
  • 2 tablespoons molasses
  • 2 tablespoons maple syrup (plus extra)
  • 2 cups fresh blueberries
  • 1 heaping tablespoon potato starch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon almond extract
  • 2-4 tablespoons maple syrup (for preferred sweetness)


  1. Combine first 5 ingredients in a medium bowl. Mix together molasses and maple syrup in a small bowl, drizzle over dry mixture, and combine. If too dry, add more maple syrup.
  2. In a separate small bowl, combine potato starch with lemon juice, almond extract, and maple syrup. Stir until no clumps remain. Mix into berries.
  3. Pour berry mixture into a medium oval pan or round pan. Crumble oat mixture over berries.
  4. Cook in a 350 degree oven for 40 minutes. Cool slightly and enjoy!

Apple Maple Squash Puree

Apple Maple Squash Puree
Recipe courtesy of Sticky Gooey Creamy Chewy
  • 1 medium acorn squash
  • 1-2 tablespoons softened butter (I used olive oil.)
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons pure maple syrup
  • 2 cups apple cider


  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil.
  3. Cut acorn squash in half and scoop out seeds and stringy bits.
  4. Place on baking sheet flesh side up. Spread butter/oil on squash, then sprinkle with brown sugar and cinnamon. Drizzle maple syrup on top.
  5. Bake for 1 hour, or until squash is soft and apple juice has caramelized. Scoop flesh from the skin and into a bowl. Scrape as much of the apple goop as you can up from the baking sheet and add to the bowl. Mix and mash it all together and serve.

Vegan Hoppin' John

Vegan Hoppin' John
Recipe adapted from Cuisine At Home, February 2009
  • 1 lb. dried black-eyed peas, rinsed
  • 1 pkg. spicy vegan sausage, sliced (14 oz.)
  • 4 cups low-sodium vegetable broth
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 Tbsp. cider vinegar
  • Salt and pepper to taste


  1. Place black-eyed peas in a bowl and cover with water. Let stand at room temperature for 24 hours.
  2. Drain peas, rinse, and drain again. Combine drained peas, sausage, broth, onion, and celery in a 4-to-6-quart slow cooker.
  3. Cover and cook on high-heat setting until peas are tender, about 3 hours.
  4. Stir in vinegar. Season with salt and pepper.
  5. Serve with rice.

Reduced-Fat Cranberry Almond Biscotti

Reduced-Fat Cranberry Almond Biscotti
  • 2 T light olive oil
  • 2 T nonfat evaporated milk
  • 1/4 cup white sugar
  • 1/2 cup Splenda
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup ground flax seed (soaked in 1/3 cup hot water)
  • 1 3/4 cups white whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 cup chopped almonds


  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a large bowl, mix together oil, milk, Splenda and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the flax. Combine flour, salt, and baking powder; gradually stir into flax mixture. Mix in cranberries and nuts by hand.
  3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Black-Eyed Pea Salad

Black-Eyed Pea Salad
Recipe courtesy of Houston Chronicle

  • 1/2 pound black-eyed peas, soaked in water to cover for 1 hour
  • 1 teaspoon salt (divided use)
  • 1 tomato, peeled, seeded and diced
  • 1 cucumber, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 bunch green onions, chopped
  • 1/2 bunch flat-leaf parsley, roughly chopped
  • Juice of 2 limes
  • 1 habanero chile, seeded and finely chopped
  • 1⁄8 teaspoon freshly ground black pepper, or to taste
  • 1⁄3 cup best-quality olive oil
  • 8 lettuce leaves, for serving


  1. In a medium saucepan, gently boil the peas in 1 quart of water until tender, about 30 minutes.
  2. Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
  3. In a large bowl, mix the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
  4. Gradually pour in the oil while whisking the mixture together.
  5. Gently fold in the black-eyed peas.
  6. Cover and allow to sit for 1 hour so that the flavors can marry.
  7. Serve in the lettuce leaves.