Veggie Hash

Submitted by Inez Whipple

Almost any greens work in this dish. Good ones to start with are spinach, cabbage or dinosaur kale. Arugula, spicy Chinese greens, and harder varieties of kale are also good. You can also very the veggies depending on what you’ve got: zucchini cubes, acorn squash, green beans.

Ingredients:

  • 2-3 medium potatoes, scrubbed and cut into 1/2″ cubes
  • 1 carrot, scrubbed and sliced thin
  • 1-2 tablespoon olive oil
  • 1 medium onion, chopped
  • 1/2 green, yellow or red bell pepper
  • 4 vegan breakfast “sausage” patties or 1/2 package of Gimme Lean veggie sausage (optional)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 – 1/4 teaspoon cayenne pepper (if you like things a little less hot, use either white or black pepper)
  • 1 teaspoon crushed oregano
  • 1 large bunch greens, washed and chopped
  • 1 small tomato or a small handful of cherry tomatoes, chopped
  • 1/4 cup nutritional yeast (optinal)
  • salt and black pepper to taste

Heat the oil over medium heat in a non-stick frying pan, add the potatoes and carrots. Cover and cook until they are about halfway cooked through. You may have to add a little water to the pan to get them to steam through. Then add the onions, peppers and veggie sausage, if using, and continue cooking. When the onions are translucent, add the herbs/ spices and cook for another minute or two. Cover and cook until the potatoes are pretty much cooked through and then add the greens, the tomatoes, and about a tablespoon of water. Cover and cook until the greens are just cooked. Salt and pepper and nutritional yeast (if using) to taste. Serves 3-4 persons.

Collard Greens and Onions

Collards greens are delicious paired with vegetarian BBQ ribs

Collards greens are delicious paired with vegetarian BBQ ribs

Submitted by Inez Whipple

Ingredients:

  • 2 lbs. shredded and washed collard greens
  • 2 cups water
  • 3 cups vegetable broth
  • 1 large sweet or red onion, chopped
  • 1/4 cup apple cider or red wine vinegar
  • 2 Tablespoons molasses or 1 tablespoon light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 Tablespoon Bac-os (optional)

Bring the water and broth to a boil and add the collards. Cook them for 6-7 minutes (or to desired tenderness). Drain. In a large skillet sprayed lightly with vegetable or olive oil, saute the onions. When they are translucent, add the molasses, vinegar, salt and red pepper flakes. Simmer for 1 minute and then add the collards and combine. Top with the Bac-os, if using.

David’s Amazing Black Beans

Submitted by David Cheng

Vary the spices to have different bean flavors every night of the week!  Sofrito is a mix of chopped onions, sweet red peppers, garlic, and cilantro. You can substitute the ingredients chopped separately if you don’t have sofrito handy.

Ingredients :

  • 1 medium onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 Tablespoons sofrito
  • 2 teaspoons Spanish (smoked) paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano, crushed
  • 1 bay leaf
  • 1/2 can chopped tomatoes with habenero peppers (use plain tomatoes for something a little less hot)
  • 1/4 c. water
  • 1 can black beans, rinsed and drained
  • salt and hot sauce to taste
  • 2 Tablespoons to 1/4 c fresh cilantro, chopped

Use a little non-stick cooking spray in a 2 quart saucepan. Add the onions, pepper, and sofrito (or garlic) and steam-fry until the onions are clear and the pepper is soft. Add a little water if you need to keep it from sticking. When the onions are cooked, add the spices and continue cooking for another minute or two until it’s really fragrant. Add the tomatoes and the water and stir everything together well. Finally add the beans and cook for 30 to 45 minutes. Adjust the salt and heat. These can wait on the back burner while you do everything else. Add the cilantro just before serving.