First Vegan MoFo post–Stuffed, baked sweet potatoes and collards

Finally, we’re posting for Vegan Mofo!

The sweet potatoes are locally grown in Pittsboro, NC, and they were delicious. We baked them for about an hour at 400, then added a touch of Earth Balance. For the filling, we sauteed 1 cup of mushrooms in a dry pan until they released their juices, then seasoned with a little salt and pepper and put aside, leaving the “jus” in the pan. Then we added about 1 cup of canned tomatoes, 1 can of white beans with the liquid, salt, pepper, sage, and garlic powder, and brought it to a boil. The beans cooked down and when most of the water was evaporated, we added the mushrooms back and cooked for another few minutes.

For the collards, just add a little olive oil, garlic, salt, pepper, and cayenne with about 1.5 lbs of collards and water. Cook covered until the stems are soft and have absorbed the flavors.

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Vegan potatoes au gratin, smothered collards with radishes, and red beans

Potatoes au gratin

4 red potatoes, sliced thinly

1 c. rice milk

1 c. water

1/2 c. nutritional yeast

1 TBL parsley

1 tsp onion powder

1/2 tsp garlic powder

1 tsp miso

2 TBL tahini

1 tsp paprika

1/2 tsp cayenne

3 TBL cornstarch

salt and pepper

Slice potatoes thinly (about 1/4 of an inch), then soak in a cold water about 1 hour. Preheat oven to 400 degrees. Prepare a casserole dish with a small amount of Earth Balance or olive oil. Whisk together sauce ingredients. Rinse potatoes and add one layer to the the casserole dish. Cover with 1/4 cup sauce, repeat 3 to 4 times until all potatoes and sauce are used up. Make sure to end with sauce on top. Cover with foil and bake 30 minutes. Remove foil and bake another 5 until the top layer is brown. Garnish with extra paprika and cayenne. Cool at least 10 minuets before serving.

This basically collards cooked down for hours with hot sauce, bouillon, liquid smoke, garlic, green onions, and some radishes. The secret is the slow cooking.

I forgot to take a picture of the red beans before I finished the last of them today for lunch. Imagine delicious, red beans in a spicy tomato tomato sauce, with green bell peppers and green onions to add a little color. We also veganized Dorie Greenspan’s (via Smitten Kitchen) corny corn muffins, but forgot to take pics of those too. Another time.

Red beans
2 yellow onions, diced
1 green bell pepper, diced
2 jalapenos, diced
2 celery ribs
6 garlic cloves, minced
4 cups not-chikn bouillon
4 cups crushed tomatoes

1 6-oz can tomato paste
1 tsp pepper
2 TBL Creole seasoning
3 tablespoons hot sauce (Tobasco or other exciting brand)
1/2 teaspoon turbinado sugar
1 tsp molasses
1 tsp cider vinegar
1 tsp salt
1-2 tsp dried thyme
2 bay leaves
1/4 cup lemon juice
1 package red beans, soaked overnight then cooked (or 3 cans ready-to-eat red beans)

In a dutch oven, sauté onions, bell pepper, celery, and salt for 10-15 minutes, until very soft and fragrant. Add remaining ingredients except the beans, bring to a boil and then simmer for 10 minutes. Add beans, continue simmering for 1 hour. Serve with rice or cornbread.

Sweet potato, collards and chickpea stew

Lately, we’ve been on a collards kick. And a kale kick. Basically any kind of dark leafy greens. Since it’s actually cold here this year–too cold for salad– we’ve been making a lot of stews with our greens. This stew was simple to prepare, fragrant, tasted delicious the night of and as leftovers (the next day and the next day), and makes a ton! We basically followed the recipe at allcreatures.org. I’ve posted the recipe below as we made it.

1 onion, chopped

4  garlic cloves, minced

1 bunch (fresh) collard greens, chopped

2 sweet potatoes, cubed

1 bell pepper, chopped

2 carrots, sliced

1 – 15-oz. can chickpeas, with liquid

1 – 14-oz. can diced tomatoes

1/2 cup walnuts, chopped into pieces

1 TBL cumin

1 TBL paprika

1 TBL turmeric

I pinch of cinnamon (I’d say no more than 1/4 tsp.)

1 tsp. cayenne

Salt and pepper to taste

In a large pot, saute the onions, garlic, and bell pepper until the onions are translucent about 7 minutes. Add carrots and sweet potatoes, cook another 2 minutes. Add tomatoes and chickpeas (with liquid) and bring to a boil. (***Add more water or vegetable stock if needed. The vegetables should be mostly covered by water to allow the sweet potatoes to cook properly.***) Add spices and walnuts, reduce to medium. Cook covered about 20 minutes, or until sweet potatoes are soft. Season with salt and pepper. Serve with rice.