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Braised Greens and Radishes

By Amee Meghani on May 20, 2013 in DFW Local Box, Recipes, Side Dishes, Spring, Vegan

I’m no biology expert or anything, but I hear they don’t all make it to the egg.

Local Box Radishes!

Radishes are unruly little creatures! Maybe they they could use a little grooming assistance with a flat iron and some frizz-ease, but that’s no reason to turn down a radish. Radishes have always been the bench warmers of the root vegetable team, but now it’s time to play them. No better court than a skillet full of mustard or collard greens.

Braising is a fancy technical term which infers both Sauteeing and Steaming. So basically you brown something at a very high heat and then you add liquid and cover and allow the resulting steam to further cook. So I guess it’s like laying out in the sun with tanning oil, and then going into a sauna. :)

How to remove tough stems from Collard or Mustard Greens (or any greens!)

Stems removed

Nice Stems

Stir Quickly to Coat all of the greens in olive oil and then Cover immediately

Braised Collard Greens with Radishes

Put some lemon or orange zest on it!

Braised Greens with Radishes

Ingredients

2 Tablespoons extra-virgin olive oil

1/2 small sweet onion, sliced in rings

2 cloves garlic, thinly sliced

1 bunch collard greens or mustard greens

1 cup coarsely chopped cabbage (loosely packed) (optional)

1 scant cup radishes

1/4 cup sherry vinegar

1 teaspoon lemon zest

salt and fresh ground pepper

Directions:

1. Trim the tough stems from the collard greens by folding each leaf lengthwise and then removing the stem in one simple angled cut. Stack all of the cut leaves together and cut into approximately one inch squares.

2. Remove the tops and the tails from the radishes.

3. Heat olive oil in a deep and wide skillet or saucepan on medium-high heat. Add onion and garlic slices and cook for 3 minutes. Stir frequently to keep them from burning. Add radishes and cook for 3 more minutes. Then add chopped greens, chopped cabbage, sherry, and 1/4 cup water. Stir quickly until greens are coated well and then cover immediately.

4. Cook for 5-7 minutes or until greens are wilted and very dark, stirring once or twice if needed. Uncover and season with salt, pepper, and lemon zest.

*Alternate option: You can serve a poached egg on top of the braised greens which make a nice presentation…

(Maybe the radishes make it to the egg after all!)

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Blackened Tempeh Burgers

By Sarah on October 26, 2012 in Main Dishes, Recipes, Vegan

Don’t tempt me, you say? Maybe this delicious tempeh recipe from Hearty Vegan will change your mind.

Treat yourself right with this burger, made with Hearty Vegan Tempeh. Tempeh is a perfect meat substitute, and boasts high protein, low saturated fat, and no cholesterol. With a rich, nutty flavor, this soy product exists as more than a substitute for meat, but a delicious ingredient on its own. The Hearty Vegan’s tempeh is made with 100% Organic ingredients and their soybeans are certified GMO-free.

This recipe for Blackened Tempeh Burgers, has tamari and spices for richness and roasted red peppers to add some sweetness. Balanced with avocado and tamari onions, your taste buds as well as your body will be thanking you for such a delicious healthy treat!

Blackened Tempeh Burgers
by Andy Windak

1 block of Tempeh
1 tbs Tamari
2 tsp Chili Powder
1/2 tsp Garlic Powder
1 1/2 tbs Olive Oil
2 Fire Roasted Red Peppers, sliced
1 large Red Onion, sliced
1 tsp Olive Oil
1/4 cup Water
1 tsp Tamari
4 Slices Bread or 2 Burger Bun
Avocado or Guacamole
Heirloom Tomato or Roasted Tomatoes (see directions)
Organic Ketchup
Leaf Lettuce
Hummus or (vegan) Mayo

Cut the tempeh in half both lengthwise and thick-wise to create 4 equal pieces. Place in a steamer basket unstacked and steam for 10–15 minutes.
To make the roasted tomatoes (if using), toss cherry or grape tomatoes in olive oil and place on a baking sheet. Bake at 350 degrees for 15–20 minutes, turning halfway through until soft and juicy.
Meanwhile, heat one teaspoon of olive oil in a skillet over medium heat. Add the onions and cook until they start to soften. Add the water and tamari and cook until very soft and the water has evaporated, about 20 minutes. Add the peppers and remove from heat.
Using tongs, carefully remove the tempeh from the steamer and place on a plate. Starting with the cut side, pour half of the tamari evenly over the tempeh and rub it in. Flip and coat the other side with the remaining tamari. Push around the plate to make sure all the tamari is absorbed. Evenly sprinkle half of the spices over the tempeh and rub in; flip and repeat with the remaining spices.
Heat a large skillet or griddle over medium heat. Add the oil and coat evenly. When hot, but not smoking, add the tempeh. You should hear a nice sizzle. Cook for two to three minutes, flip and cook for another two to three minutes. A nice medium brown color should be achieved on both sides.
Toast the bread slices or burger buns and top with desired toppings. Place a tempeh patty on each slice of bread and then top with the onions and peppers. Sandwich both sides together and serve.

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Oven Roasted Heirloom Cherry Tomatoes

By Christy on September 21, 2012 in Appetizers & Snacks, Gluten-free, Recipes, Side Dishes, Slider, Vegan

Oh, look at these beauties!! I have never been a huge tomato fan. I love tomato sauce but the mealy store bought tomatoes ruined me for the fresh version. I do like the sweet mini cherry tomatoes. And when I saw that Greenling carried mini heirloom tomatoes, I knew I had to oven roast them to save for snacking and special dishes to come. If you have a favorite herb like oregano, basil, or rosemary, feel free to add them. I actually forgot to add some whole garlic cloves to the mix which make an awesome addition to the oven roasted flavor. But I like to add the seasonings later on so my base oven roasted version are versatile and can be used in a variety of recipes. Remember to also use the olive oil used to store the tomatoes as it becomes infused with the delicious flavors. Bonus!

1 Pint Heirloom Cherry Tomatoes

1/3 Cup Olive Oil (plus more for storage)

1/2 Teaspoon Sea Salt

Preheat oven to 250°. Cut tomatoes in half. Toss with olive oil and spread on baking sheet lined with parchment paper in a single layer. Sprinkle with salt. Bake for 20-25 minutes. Turn oven off and leave baking sheet in oven until in cools, for 30 minutes to 1 hour. Place tomatoes and juices in container and add enough olive oil to almost cover. Store covered in refrigerator.

Comments { 2 }

Kale Chips

By Christy on May 3, 2012 in Appetizers & Snacks, Fall, Gluten-free, Recipes, Side Dishes, Spring, Vegan, Winter

My poor kale was starting to yellow. One too many days in the fridge. I needed to cook it right away but was not in the mood for cooked greens. A quick toss with some oil, salt, and sesame seeds and I had a delicious crunchy snack of kale chips. Even the kiddos will like this one.

1 tablespoon sesame oil or chili oil if you like it spicy

1 head kale, thoroughly washed and dried

salt to taste

1 tablespoon sesame seeds

Preheat oven to 275 degrees. Remove tough stems from kale. Toss with oil. Sprinkle with salt and sesame seeds. Bake for 40-50 minutes, stirring after about 20 minutes.

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Homemade Veggie Bouillon

By Christy on March 9, 2012 in Soups, Uncategorized, Vegan

As a rare cold winter day hits Austin, my craving for a warm bowl of comforting soup heats up. But who has time to spend all day chopping and simmering? Fortunately, I have a secret weapon in my freezer I can reach for in times like these. My homemade veggie bouillon has no msg or unpronounceable preservatives. Just farm fresh veggies and salt.

Before you ask, yes, you really do need all the salt to preserve the vegetables. You only use about 1 teaspoon of the bouillon per cup of water, so the overall salt content in the final soup is rather low.

Use the bouillon as the base for a homemade soup, to punch up a sauce, or mix with sour cream for a veggie dip.

Vegetable Bouillon

3 carrots, scrubbed and peeled, cut in 1 inch pieces

3 celery ribs, cut in 1 inch pieces

1 leek, white part only, sliced

1 medium onion, peeled and quartered

12 sun dried tomato halves

8 ounces mushrooms (crimini, white button, portabla, whatever you like)

2 cloves garlic

1 bunch parsley, leaves and stems

7 ounces of salt

1 teaspoon black peppercorns

1 teaspoon pimenton or smoked paprika (optional)

Combine all ingredients in the bowl of a food processor and pulse until it forms a smooth paste. Will store in fridge for about a week, store in freezer after that. Use approximately 1 teaspoon per 1 cup of water.

Hints- I have a smaller food processor, so I have to do this in 2 batches. You can add as much as you can fit in the bowl and pulse it down to add more if you need to also. This recipe is very versatile and you can use almost any vegetable you want. Don’t like mushrooms? Substitute parsnips. Want a Mexican style soup? Use cilantro instead of parsley. The sun dried tomatoes are pretty important to rounding out the flavor for me and fresh tomatoes would add too much liquid so I would not sub those out but experiment with your local box to find what works for you.