New flavors

Thin crust pizza with pineapple, red bell pepper, jalapenos, tomatoes and special white sauce.



Salad with marinated tempeh, kale, avacado, carrots, tomatoes, red bell pepper and apple cider vinegar.





The chocolate exhibit had a flavor!

Egg Noodles with Fancy Cheese and Kale

2 cups (dry) egg noodles, cooked
1.5 c. kale
2 oz ricotta salata
2.5 oz (approximately) unpasteurized Chimay cheese with beer
1/4 c. soy butter
1/2 c. rice milk
salt and pepper

Preheat oven to 350.

In a pot on medium-low heat, melt together butter, rice milk and cheeses. Add in salt and pepper to taste.

Cook and drain egg noodles. Chpp kale to slightly larger than bite size.

Mix together noddles, cheese mixture, noodles and kale.

Bake 30-40 minutes until brown on top.

Slausage, Apples and Potatoes, Oh My!

In a dutch oven...

Two granny smith apples, chopped
1 red onion
1 white onion
4 italian vegan sausages
4 small yukon potatoes
3 tbs garlic, pressed
3 cups (approximately) swiss chard stems, chopped
3/4 cup kale
Red wine vinegar
1 cup of veggie kosher broth
Salt, pepper
Rosemary
Savoury
Vegan butter

Preheat oven to 400

Add a dollop of vegan butter to the dutch oven. Layer ingredients in the pan: potatoes, apples, onions, chard stems, kale, and slausage. Pour in 1/2 cup red wine vinegar and veggie broth. Add seasonings and garlic on top. Stir to mix well. Cover and cook.

Check and stir after 20 minutes. Add additional vingear if needed.

Cook for a total of about an hour. Test potatoes to determine if the dish is done.

Pineapple Tempeh

Adapted from Vegweb

1 tempeh block
1.5 cups frozen pineapple
1 cup carrots, sliced thinly
2 garlic cloves, diced
1/2 red onion, chopped
1/4 cup green onions, chopped
1 cup fresh kale
2 tbs chili garlic sauce
2 tbs tamari
1 tbs cornstarch
1 pinch of turbinado sugar
Chili oil
Juice of one orange

Heat chili oil. Fry tempeh until crispy, drain on paper towel.
In remaining oil, fry onions and garlic. Add carrots and cook for 5 minutes.
Add tamari to the pan and vegetables. Mix in chili sauce and pineapple, allow to cook down.
Add in tempeh and juice of one orange.
Mix cornstarch with water, add in slowly and stir until desired thickness.
Serve with rice.

Dutch Style Pancakes with Vegetables

Pancakes adapted from http://www.cooks.com/rec/doc/0,1618,144179-240205,00.html.

1 tsp. baking powder
1 c. whole wheat flour
2 eggs
1 c. milk

Mix thoroughly. Melt 2 tablespoons of butter. Have pan very hot. Pour in batter and cook thoroughly on each side.

Vegetable topping:

2 handfuls of kale
5 mushrooms
1/4 c. red bell pepper
1/4 c. yellow bell pepper
1/4 c. red onion
1/2 c. grape tomatoes
1 tablespoon apple cider or red wine vinegar
oregano, thyme, salt and pepper to taste

Heat a little olive oil in a pan. Add in onions first, then spices. Add in other vegetables and stir. Cook about 7 minutes on medium-low heat.

Top pancakes with vegetable mixture. Makes a lot!

Black Beans, Kale and Saffron rice

1 c. (uncooked) rice
2 c. water
2 bouillon cubes
1/2 tsp (or more) saffron
salt

Bring water to a boil in a pot. Add bouillon cubes and dissolve. Remove from heat, add saffron and salt, stir. After the broth cools slightly, ladle slightly less than 1.5 cups into the rice cooker, add dry rice and cook.

1 can black beans and lightly rinsed
1/2 cup leftover broth (see above)
1/2 small onion, chopped
2 handfuls raw kale
garlic powder
cayenne
salt and pepper

Bring broth to a boil, then add onions. Cook for a few minutes, adding spices to taste. When onions are soft, add kale and stir. Add in black beans and reduce to simmer, until the rice is cooked. Remove from heat and let the beans sit for 5-10 minutes before serving.

We ate this with a little bit of cheddar, and the leftovers from yesterday.

Rosemary-Garlic Vegan Mashed Potatoes

3 Ukon Gold potoates
1/4 c. rice milk
1/4 c. vegan margarine
1-1.5 tsp rosemary
1-1.5 tbl. fresh garlic
salt and pepper (lots!)

Cut and boil potatoes in lightly salted water, about 15 minutes, or until tender. Drain. Blend in a large bowl, rice milk and margarine and spices. Add in potatoes and blend until as smooth as you like.

**In the past, I used soy milk and that was good too.


We had this with Kale and Kidney Bean Salad.

Kale Vegan Alfredo Pasta

Adapted from http://vegweb.com/index.php?topic=7348.msg69975#msg69975

1 1/2 cup soy milk
6 tablespoon nutritional yeast
1/2-1 tablespoon margarine
1/2 teaspoon each: dill, thyme,
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 teaspoon flour (amount various)
4 medium/large leaves of kale

6-8 oz cooked, whole wheat thin spaghetti

1 head cooked broccoli, chopped into bite sized pieces


Add everything except the kale and flour to a saucepan and stir. Steam kale (or if you're making pasta, cook it in the boiling water before you add the pasta) for about 1-3 minutes, depending on how crunchy you like it. Remove and cut up in small pieces. Add to the sauce. Heat the sauce, and when it is fairly warm, start adding flour slowly, so that it doesn't clump. Whisk or stir constantly! When you have enough flour added, remove from heat and serve over pasta and brcoccoli.

This is good the first night; it is even better as leftovers.

I have also added mushrooms to the sauce too, either chopped portabella or cremini.

Black Bean Extravaganza

1 can black beans
1 can (re)fried beans
1 can jalapenos
1 cup pineapple, chopped
1/4 cup onion, diced
1 cup kale
3/4 cup old tortilla chips
1/2-1 cup salsa
1/4-1/2 pepper jack cheese

In a casserole dish layer:
salsa
chips, crushed a little
refried beans
black beans
jalapenos
pineapple
onion
kale
cheese
salsa, and repeat
The top layer should have some cheese on top.
Bake at 350 for 15-20 minutes, or until cheese is browned on top.

Kidney Bean and Kale Salad

Adapted from the Mediterranean Vegan Kitchen by Donna Klein

1/2 head of kale
1 can kidney beans, drained
1/4 c. red onion, diced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 pickling cucumber, chopped
1/2 cup grape tomatoes, chopped
salt and pepper

Marinate beans, onion, cucumber and tomatoes in the vinegar and oil, for 30 minutes to an hour. Serve on top of fresh kale, add salt and pepper, mix.

Kale Quesadillas with Vinegar Salsa

Tortillas
1/2 head of kale
1 can pinto beans, drained
1/3 pound feta
dash of lemon juice
salt and pepper

Mix together all ingrediants, then stuff tortillas. Grill in a pan!

1 yellow tomato
1/2 cup grape tomatoes
1/4 cup red onion
1/4 cup cilantro
1/4 cup red bell pepper
1/4 cup balsamic vinegar
salt and pepper

Chop ingrediants, mix and cover. Ideally let salsa sit over night, but at least 1 hour.

Taco Salad with Homemade Black Bean Chili

I should have taken a picture, but I didn't have my camera at S's last night. So imagine a beautiful shell, stuffed with fresh greens, black bean chili, peach salsa and cheese.

Spicy as eff chili:
2 homemade (or not) veggie burgers, crumbled. (S makes hers with TVP.)
1 can of black beans, drained
1/2 red onion chopped
3 cloves garlic, minced
2 tablespoons Creole seasoning
2 jalapenos, chopped and some juice
1/2 can of leftover tomato sauce
salt

Saute veggie burgers in some olive oil until browned. Add in onion, garlic and seasonings. Stir frequently. Add in black beans, jalapenos and tomato sauce. Continue stiring and bring to a slow boil. Lower heat and cover slightly, let cook for awhile. It should be nice and thick.

Taco shells:
Chipotle tortillas from TJ's
Place in baking dish, or "mold," we use a casserole dish and a lot of aluminum foil to make it small enough. Bake at 350-375 for 10-15 minutes, until crispy.

Salad:
Several handfuls of fresh kale and rainbow chard
3/4 cup green onions chopped
1/2 cup small yellow tomatoes

Peach salsa: Wholefoods

Cheese: sharp white cheddar