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.