Swiss chard with potatoes and mushrooms, homemade refried black beans, and guacamole

The chard, potatoes, and mushrooms are cooked in a spicy tomato sauce. And this is why it doesn’t pay to wait to update the blog. I remember this was very tasty, but I don’t recall the seasonings.

That said, the key to the recipe not being a pile of mush is to cook the vegetables separately. First, pan sear the mushrooms until they release their juices, then set them aside. Cook the potatoes in the tomato sauce, then add the chard when the potatoes are very soft. Add the mushrooms back and cook about 5 minutes. Voila.

For the beans, cook the beans for a long time and season well with salt, pepper, and garlic.

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Chickpea crepes with curried greens, potatoes, and radishes

This is perhaps one of the best meals we’ve ever made. We used this recipe for Addictive Chickpea Crepes and didn’t change a thing. They say you can leave out the carom seeds, but I actually think that is one of the best parts of the flavor, so get them if you can. The recipe makes 8 crepes and we ate them ALL.

For the filling:

5 garlic cloves minced

1 TBL mustard seeds

1 TBL turmeric

1 TBL curry powder

1 tsp cayenne

3 small potatoes, chopped into 2 inch pieces

1.5-2 cups radishes, quartered

1 cup water

1 bunch kale or chard (we had a mix)

1/4 cup white vinegar

salt to taste

In a dutch oven, heat 1 tsp oil and saute garlic and mustard seeds on medium heat until the seeds begin to pop. Add potatoes and radishes and stir. Add turmeric, curry, and cayenne and coat the vegetables. Add cup of water and bring to a boil. Cover and cook on medium low until potatoes are cooked, about 7  minutes. Add greens, salt, and vinegar. Stir mixture well, and cover. Cook 20-30 minutes, stirring occasionally.

Gluten-free, soy free, vegan spanikopita

Although not as flakey as traditional spanikopita, it’s worth the time and effort to make these flavorful little pockets. If you are feeling crafty, you could make them into fancier shapes.

To make 6, you will need:

6 8-inch rice paper wrappers

1 small onion, diced

1 clove garlic, minced

1/2 bag frozen spinach

1/2 cup Daiya vegan mozzerella

1 tsp sumac

1 tsp oregano

1 tsp parsley

1 tsp dill

1 TBL lemon juice

salt and pepper to taste

1 egg replacer (we used Ener-g)

2 TBL melted vegan butter or olive oil

warm water in a bowl

First, saute onion and garlic on medium heat until the onion is very soft and translucent. Add a little salt and pepper and cook for another minute. Add frozen spinach and cook until the spinach is thawed and most of the liquid has evaporated. Turn off the heat and remove the pan from the burner. Stir in the seasonings, vegan cheese, and egg replacer. Set filling aside.

Preheat the oven 375 and prepare a baking sheet with parchment paper.

To prepare the shells, melt the vegan butter or pour the 2 TBL olive oil into a small bowl. Prepare the warm water in a separate bowl. Place 1 rice wrapper on a plate (or piece of wax paper) and spread butter on one side. Flip over and moisten with warm water on the other. Use enough water that the wrapper becomes flexible. Scoop about 1/4 cup of filling in the middle, then fold and seal the pocket. Place on the baking sheet with parchment paper. Pour any extra butter over the tops of the spanikopita.

Bake 20-25 minutes, or until the skin turns brown and crisp.

Serve with an awesome salad with hummus and hot sauce!

Vegan eight-layer dip

It’s better than seven.

From bottom to top: cabbage, chard, shallots, tahini dressing**, jalapenos, refried black beans, avocado, tomatoes.

**To make the dressing, mix together 2 TBL tahini with 1/2 TBL water until it forms a smooth, thick paste. Add the juice of one lime, 2 TBL cilantro, 1/2 tsp garlic powder, and 1 TBL white vinegar. Add salt and pepper to taste. Add more vinegar if you need more zing.

A post about SUMAC

Sumac, the best spice ever invented. Sumac is pretty hard to find in our area, so the one place had it in large bags. I am so lucky that I had to buy so much.  Tonight, we made Turkish lentil soup and stuffed Swiss chard rolls.

We followed the lentil soup recipe as posted, except that we only had fresh mint (thanks, Anna!) This soup is the best. Try it.

This roll looks like a frog.

Stuffed with hummus (with sumac!), sauteed mushrooms, green onions, and chard stems. Place in a lightly oiled dish with about 1/2 cup water, sprinkle tops with paprika and extra drizzle of olive oil. Bake at 400 for 20-30 minutes until leaves are cooked through.

Green curry with sprouted bean rice

For the rice: cook 1 cup rice with 1/2 cup fresh sprouted peas and lentils. We buy a mixture at the grocery store and usually eat them on salads, but it turns out they are great cooked, too.

For the curry: Toast in a dry pan 1 tsp cumin seeds and 3 TBL unsweetened coconut. Add the spices to a blender, and combine with 1 onion, 4 garlics, 1/2 cup cilantro, 2 TBL galangal (we bought this in a jar), 1 tsp 5-spice powder, 1 tsp cayenne, 2 TBL lemon juice, 1/4 cup vinegar, 12 Thai chilies, 1 tsp sugar, 1 tsp, and 1 tsp ketchup.  Set aside. Fry tofu with a little oil until browned. Add approximately 2/3 bag of frozen broccoli, 1/2 bag frozen peas, 3 chopped carrots, and 2 chopped celery stalks to to the tofu. Add the curry mixture and stir well. Add 1 can light coconut milk and cook on medium-low, covered, for 20 minutes. Stir occasionally. Do not boil, or over cook the sauce.

Serve with rice and steamed chard!

Curried rice with chickpeas

The title is sadly lacking in imagination, but the dish is full of flavor. It’s also a great quick meal to make when you are hungry.

Rice

1 3/4 cups dry rice, 1.5 TBL curry powder, 1/4 tsp salt,  1.5 TBL pine nuts, 2 cups water. Cook in a rice cooker, or on the stove. Allow to sit at least 10 minutes before fluffing.

Chickpeas

1 onion, finely chopped

4-5 garlic cloves, minced

2 TBL lemon juice

1 can chickpeas, drained

1 faux chicken bullion cube

3 large leaves swiss chard (stems included), chopped

1.5 TBL parsley

1 cup water

4 green onions, diced

For the garnish

1 medium tomato, chopped

1/2 orange, chopped

Saute onion and garlic for about 5 minutes on medium heat. Add other ingredients, except green onions. Cook covered about 10 minutes. Stir in green onions and simmer uncovered 5 minutes. Serve over curry rice and garnish with chopped tomatoes and oranges.  (We also had marinated olives on the side!)