CHINESE CABBAGE W / ALMOND SAUCE

 

fresh Chinese cabbage from my garden

INGREDIENTS:

3 tablespoons almond butter, crunchy
2 tablespoons roasted sesame oil
2 tablespoons light tamari
2 tablespoons sherry wine or 2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon agave
1/4 teaspoon red pepper flakes or 1/2 teaspoon chili sauce
10 ounces udon noodles or 10 ounces spaghetti noodles
1/2 lb Chinese cabbage, shredded (about 4 C)
1/4 cup chopped cilantro


DIRECTIONS:

Whisk together almond butter, sesame oil, soy sauce, sherry, vinegar, agave and red pepper flakes in saucepan.

 

almond sauce

In separate pot, cook noodles according to pkg directions.

Meanwhile, place cabbage in colander over sink.

Warm sauce over medium-low heat.

Drain noodles over cabbage in colander to wilt cabbage.

Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.

Sprinkle with cilantro and serve.

 

 

GARDEN VEGETABLE SAUCE

tonight served on tortellini

with Vegan Parmesan

Necessity the mother of invention/creation?  YES!  Hence this sauce using my garden tomatoes, eggplant, kale, basil, green onions and oregano.

INGREDIENTS:

3 Tbsp. veggie broth

1 Tbsp. olive oil

1 large onion, chopped

2 medium eggplants, peeled and diced

chopping eggplant

3 cloves garlic, chopped or sliced

2 jars sauce (I use one jar and 2 containers of my frozen crushed garden tomatoes)

4 sprigs of oregano, remove stems and chop

6 to 8 basil leaves, chop

1/2 cup red wine

generous pinch crushed red pepper

salt and pepper

3 cups kale, chopped



DIRECTIONS: 

Add the stock and oil to a saucepan.  Saute the onion with a bit of salt.  After a few minutes add the eggplant and garlic.  Saute till all is nice and tender.

To this mixture add the sauce, oregano, basil, wine and seasonings.  Cook about 45 minutes.

Add the kale, stir in and continue to cook, covered, for at least another 30 minutes.

sauce full of garden goodness

tip:  When using jarred sauce, always rinse out the jar with wine, shake very well, and pour this mixture into your sauce pot.  You get every bit of goodness!



QUICK SAUTEED GREENS

a quick tasty dinner

INGREDIENTS:

3 Tbsp. olive oil

1 red onion, quartered then sliced thin

1 bag baby spinach, remove large stems and chopped

1 - 2 cups frozen peas

1 tsp basil

1 tsp oregano

salt and pepper to taste

water as needed

splash of balsamic vinegar

1 pkg gnocchi, prepared right before serving

DIRECTIONS:



Saute the red onion in the oil, adding a bit of salt.

Next add the spinach, peas, basil, oregano, salt and pepper.  Continue to saute, cover and let greens steam.  Add water if it starts to look dry and in need of steaming liquid. 

When finished, add a splash of balsamic vinegar.  Toss into the fresh drained gnocchi and serve with Vegan Parmesan cheese.

CREAMED MUSTARD GREENS

fresh mustard greens

recipe inspired by a visit to a local eatery

INGREDIENTS:

large bag of mustard greens, washed and stems removed

1 recipe white sauce (below)

DIRECTIONS:

Bring a pot of water to a boil.  Add the greens and let them simmer for 15 minutes.  Drain, shock with cold water to keep their beautiful color. 

Drain well and wring them out with your hands.  Chop very small.  Mix into the white sauce.

cooking mustard greens

the white sauce

white sauce:

2 Tbsp. Earth Balance

1/4 tsp. pepper

2 Tbsp. flour

1/8 tsp. nutmeg

1 cup milk (any kind)

1/4 tsp. salt

Melt the Earth Balance in a sauce pan.  Stir in the flour till dissolved.  Pour in the milk.  Continue to stir till smooth.  (use a whisk)  Add seasonings and cook till thickened.  

my dinner: Vegetarian Kofta with peanut sauce

 and Creamed Mustard Greens

GREEN BREAKFAST SHAKES (and purple)

at my house the new color for 2012 is GREEN

I've discovered another great way to make use of my garden greens and reap the benefits of great nutrition...the green breakfast drink.

Use fruit but not ALL or even the majority of fruit for your breakfast drink.   Remember 3 servings a day is plenty for that fruit group.  On the other hand, eat as many greens as you want...healthily prepared, of course.  (I'm learning a lot about greens cooked in the south;  many are cooked with pork.  Always ASK)

This morning my drink included:

frozen banana

apple

1 lime, no skin

2 ribs celery

4 kale leaves

2 Tbsp. chia seeds

1 to 1 1/2 cups water

cup of ice cubes

Process all together in a high speed blender till very smooth.

I personally believe that if you aren't used to drinking greens, a gradual approach is most effective.  Make it palatable.  Over time, decrease the amount of fruits used and go from using milder greens (such as chard, even romaine) to middle intensity then onto eventually the stronger greens (collards, mustard, kale).  But whatever you do...USE GREENS!!!

my new favorite purple shake:

about 6 beet leaves

1 carrot

1 celery rib

about 3/4 cup frozen blueberries

2 Tbsp. chia seeds

1 cup ice cubes

water as needed, 1/2 to 1 cup

Blend all together.

GREENS IN PARCHMENT

necessity is the mother of invention:

lots and lots of food available in my garden, hence:

greens mixture

mixed well together to incorporate the sauces

and spices

mixture laid out on foil-wrapped parchment paper

I secure my ends with bull-nose clips

INGREDIENTS:

an assortment of greens, 1 large bowl; I used Swiss chard and beet tops

1 red onion, cut in slivers

1/2 cup cherry tomatoes, each cut in half

1 green pepper, sliced thin

4 cloves garlic, sliced

3 long green onion stems, cut into small pieces

fresh fennel fronds

fresh oregano

fresh parsley

fresh thyme

salt and pepper

tamari

fresh ginger

fish sauce (omit if vegan)

1 tsp. fresh lemon juice

DIRECTIONS:

All the herbs are to taste; you can't ruin this one. 

Mix all ingredients together.  Place onto a large piece of parchment paper.  Wrap up and secure the ends, using bull-nose clips. 

If using the foil-lined parchment paper, then just put right on the electric grill or in oven.  For regular parchment paper, place it on a cookie sheet or baking dish.

Cook about 15 to 20 minutes.  Serve with brown rice.

I served mine with carrot dawgs.