Vegan Southern Mixed Greens
Recipe adapted from sweetpotatosoul.com
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
If you like your collards to have a "pot gravy" or broth, add about ¼-1/2 cup of water to the cooking greens, and season with 1 tablespoon more tamari.
Serves: 4
Ingredients
2 tablespoons grapeseed or olive oil
3 cloves garlic, minced
2 juicy ripe tomatoes, diced or ½ 15-oz can of diced tomatoes
1 large bunch of collard greens and/or turnip greens (you can use either of these greens, or even mix them together); wash greens and remove any extra fibrous stem parts, otherwise the tender parts of stems are fine to eat; thinly slice the stems and leaves
sea salt
2 tablespoons tamari (or normal soy sauce)
1 teaspoon smoked paprika + more to taste
Instructions
Warm oil on medium heat in a large heavy-bottomed pot.
Add the garlic, and sauté on medium-low until it begins to turn golden.
Stir in the tomatoes, and cook until soft, about 3 minutes.
Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.
Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.
Roasted Eggplant with Tahini
Roasted Eggplant with Tahini
Easy to make, comforting and delicious, this roasted eggplant with tahini is perfect as an appetizer or part of a mezze.
Prep Time: 10 mins
Cook Time: 25 to 40 mins
Total time: 35 to 50 mins (depending on how big the eggplants are)
Course: Appetizer/Starter
Cuisine: Israeli
Keyword: eggplant recipe, roasted eggplant recipe, vegan
Servings: 2 people
Recipe from Caroline's Cooking
Ingredients
1 large eggplant, or multiple small eggplants
2 tbsp olive oil
3 tbsp tahini
1 clove garlic
1 tbsp lemon juice
2 tbsp water approx
1 tbsp pine nuts
1/2 tsp date syrup or pomegranate molasses/honey
Instructions
Preheat oven to 400F/200C.
Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.
Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 25 to 40 minutes to become soft and tender inside and just starting to brown on top (this depends on how large the eggplant are)
While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency.
Gently toast the pine nuts in a dry skillet/frying pan or under the broiler/grill, watching them closely so they don't burn and set aside.
When the eggplant is ready, drizzle with the tahini dressing (shake it again before using if it was a little while before), drizzle over a little date syrup/honey and the toasted pine nuts. This is probably best served warm but also good at room temperature.
Green Bean & Radicchio Salad
Green Bean & Radicchio Salad
Ingredients:
1 pound green beans, trimmed
½ head radicchio, sliced into strips
Scant ¼ cup thinly sliced red onion
Honey Mustard Dressing, for drizzling
2 ounces goat cheese
2 tablespoons chopped walnuts
2 tablespoons sliced almonds
¼ cup tarragon
Flaky sea salt
Instructions
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels to dry.
Transfer the beans to a bowl and toss with the radicchio, onion, and a few spoonfuls of the dressing.
Arrange on a platter and top with small dollops of goat cheese, the walnuts, almonds, and tarragon. Drizzle with more dressing, season to taste with flaky salt, and serve.