Tag Archives: Vegetarian

Vibrant Collard Green Rice and Bean Rolls

I really like collard greens. I grew up in the South, well if you can count Florida as “the south”, as eclectically diverse as it is. My grandmother cooked them down until very soft, but only in water so they weren’t unhealthy. She had a jar of spicy jalapeno vinegar to splash on them and they were so filling and satisfying. You don’t need to cook them down so much to enjoy them as so many people are catching on to the delights of gently steamed or shredded raw collard greens. For this recipe you will need:

  • 1 1/2 cup uncooked Brown or Bhutanese Red rice (preferably organic when cooking with rice)
  • 2 1/2 cups vegetable stock (can use chicken stock or water)
  • Pinch sea salt
  • Freshly ground black pepper to taste
  • 1 15-ounce can garbanzo beans (Chick peas), drained
  • ½ cup minced celery
  • ½ cup  prepared cole slaw (cabbage and carrots)
  • ¼ cup chopped pitted black olives (can substitute green if you prefer, I like Cerignola olives particularly)
  • 2 tablespoons minced parsley
  • 1 teaspoon dried oregano
  • ¼ cup vegan soy mayonnaise (can substitute thick strained plain Greek style yogurt)
  • 1-2 teaspoons your favorite seasoning blend (Jane’s Crazy salt is always a winner)
  • 8 collard green leaves, washed and dried

To make the collard wraps:

  1. In a medium saucepan, combine the rice with the broth and sea salt. Bring to a boil over medium high heat and then you want to reduce the heat  to a gentle simmer on low, covered, for approximately 40-50 minutes or until the rice is fluffy and soft.
  2. Transfer the cooked rice to a large bowl and add the remaining ingredients, except the collard leaves. Mix well and set aside to cool.
  3. To prepare the collard leaves, you will need to trim off the stems. You can do this by laying each leaf out on a cutting board and running a small paring knife down the thick central stem in a V-shape towards the middle of the leaf. You do not want to cut the entire leaf in half, just remove the thick vein and stem.
  4. Bring a large pot of water to boil over high heat and add 2 or 3 collard leaves. Boil for a minute or two, until dark green and tender. Remove with tongs and transfer to a colander to drain and cool. Repeat with remaining leaves.
  5. Take a cooled collard leaf and lay it stem side facing up. Place 1 cup of rice-bean mixture in the center and roll the collard leaf around the filling to make a wrap. Do this for the rest of the collard greens.

This serves 4 people with 2 wraps each. I recommend a bright and tangy Tahini dipping sauce with this.

Tahini Saice

  • 1/2 cup tahini (sesame seed paste easily found in a grocery store)
  • 3 cloves of fresh garlic, crushed
  • 3 tablespoons good quality olive oil (extra virgin preferred)
  • 1/4 cup fresh lemon juice
  • Sea salt to taste (about 1 teaspoon)

Combine the ingredients in a food processor or a blender and whiz together into a nice dressing consistency. Adjust the seasoning to your liking, and thickness by adding a little water if you want to thin it out.

 

Kale and Lentil Salad

Red Lentils are quick to cook, and very filling. This salad can be served warm as a side dish, or chilled until cool and eaten as a cold salad. You will need:

  • 2 cups red lentils, cooked and drained
  • 1 Tablespoon good quality extra virgin olive oil
  • 2 Tablespoons good vinegar such as balsamic or sherry
  • 2 cloves of garlic, smashed and minced
  • wedge of lemon
  • 1/4 cup Dinosaur kale, chiffonade
  • 1/4 cup heirloom cherry tomatoes, cut in half lengthwise
  • fresh basil, minced or chiffonade
  • 3 Tablespoons lightly toasted pine nuts or other nuts like hazelnut
  • sea salt and freshly ground pepper to taste

To prepare the salad have your ingredients ready and warm a skillet or sauté pan gently over medium heat and warm the oil and garlic until it softens, about 3 minutes. Stirring occasionally to ensure no sticking or burning. Add your vinegar and kale and wilt the kale, stirring to coat the greens with the warm garlic dressing. Once wilted remove from the heat and season with salt and pepper to taste. Mix this with the basil and nuts and tomatoes while still warm but not hot. Squeeze a little lemon over the salad and toss gently ensuring an even coating. You may serve this chilled or warm as it is and it is a lovely summer dish. This is excellent with a grilled fish as an entrée.   Serves-4

Anytime Chia Seed Fruit Pudding

Chia seeds are a tiny seed that is packed with powerful nutrition. Per 1 ounce they have 11 grams fiber, 4 grams protein, 18% Daily Recommended Calcium, and a whopping 4915 mg of Omega-3 fatty acids as well as 1620 mg of Omega-6 fatty acids!

This recipe works because Chia seeds absorb up to ten times their weight in liquid. Which is why they are a favorite snack for athletes as they keep you hydrated longer.  They also keep you feeling Fuller longer! Which is a wonderful side-effect of consuming these amazing little seeds.

Because of their ability to soak up so much liquid, soaking them can yield a consistency of pudding depending on the amount of liquid you use! And because it is a healthy choice it is an Anytime recipe. Have one of these for breakfast or as a healthy dessert.

To make your Anytime Chia Seed Fruit Pudding you will need:

  • 1/3 Cup Chia Seeds
  • 2 Cups Nut Milk of your choice
  • 4 Cups diced Fruit of your choice, or berries
  • 1/4 Cup Dried Fruit (such as currants, raisins, Goji berries, blueberries)
  • 1 Tablespoon Vanilla Extract (or use the seeds of one Vanilla Bean Pod)
  • 1/4 Teaspoon Cinnamon
  • 1/2 Cup shredded, unsweetened Coconut

Add the dried fruit and diced fruit to a mixing bowl. Toss with coconut. Divide into four serving dishes, or a casserole dish. Combine the nut milk, Chia seeds,  cinnamon, and vanilla extract in a pitcher or container, and pour over the servings of fruit.  Refrigerate for at least 30 minutes to overnight.

Serves-4

Variations: Add the zest of a citrus fruit to the nut milk mixture and a little of the freshly squeezed juice to perk up this recipe. Swap out spices for a pumpkin pie spice mix for some of that Holiday cheer.