Vegan Creamed Kale

Who would have thought the dish that would bring me back to post on my woefully neglected blog would be a recipe involving kale, let alone creamed kale. That's right. Creamed kale.

I first discovered this recipe while perusing the deli at Whole Foods…It was lunchtime, I was hungry and out of the corner of my eye I saw a tag for “Vegan Creamed Kale.” First of all, I am always looking to incorporate more greens into my diet in a creative and innovative way. Secondly, I felt as though us "vegans" received the short end of the stick when it came to creamed veggies. Needless to say, my interest was piqued. So when I sat down to test the plate of goodness that lay in front of me, I was pleasantly surprised.

Let’s talk for a moment about kale. You know, the stuff that for years was nothing more than a garnish on a plate at your local Applebee’s. As far as its origins, kale is a member of the Brassica family of vegetables that includes cabbage, collard greens and Brussels sprouts, all of which are known for their richness in anti-oxidants and phytonutrients. The health benefits of consuming kale are innumerable. Kale has not only been proven to reduce inflammation (something to do with omega 3’s and Vitamin K which is a key nutrient to help regulate our bodies inflammatory process), but the fiber properties have shown to help lower cholesterol and kale has also been touted as a major player in the detoxification process. Kale also contains cancer preventative nutrients called glucosinolates…Need I say more?

There are many different ways you can consume kale and reap the many health benefits it has to offer. I like to juice kale and incorporate it into my morning green juice with an apple, orange, ginger, and cucumber. I also love to make this salad, which features not only the good green, but also shredded carrot, daikon radish, and red pepper, cilantro, parsley and mint all covered in a delectable orange ginger dressing…Yum.

But honestly, if you’re looking for something down-home that you can serve as a side with just about anything, the following recipe courtesy of our friends at Whole Foods is an excellent way to incorporate this superfood into your diet.

Eat Healthy, Stay Happy.

~jenni

Vegan Creamed Kale
Serves 4

Ingredients

½ cup low-sodium vegetable broth
1 white onion, finely chopped
1 cup unsweetened almond milk
1/2 cup raw cashews (the recipe calls for ¼ cup, but I used a little more to make the sauce thicker)
2 Tbsp nutritional yeast
1 tsp onion powder
1 tsp mellow white miso
Pinch of nutmeg
Pinch of red pepper flakes
4 cups chopped kale or other dark, leafy green (I use a bag of frozen kale, Whole Foods brand comes already shredded)

Preparation

Heat broth in a large skillet over medium heat. Add white onion and cook until softened, 5 to 7 minutes. Transfer to a blender or food processor, add almond milk, cashews, nutritional yeast, onion powder, miso, nutmeg and pepper flakes and puree until smooth.

Transfer blended mixture back to skillet and bring to a simmer over medium heat. Stir in kale and continue simmering, tossing often until kale is just tender, about 5 minutes.

Season with salt and pepper and serve warm.

( In the above photo, I served my creamed kale with veggies I sauteed in my Pistachio Pesto.)

Comforts of Home: Creamy Potato Chowder

Sometimes a comforting dish can bring you back to a time where things were a little less complicated.

If you were to go back to my last post and look at the date, you would notice that it’s been awhile since I’ve posted. Since last June there have been many new and exciting things happening in my life, and also some things that have been difficult to swallow. (I know this is a food blog, but seriously…No pun intended.)

Last October after a long battle with numerous health issues, my father passed away from a leaking aneurysm in his leg. He had been in and out of the hospital the past few years and his health had declined significantly. Fortunately, I was able to be there for both him and my mom the last few weeks of his life, and was also there when he passed. Loosing someone you love is never easy, and there was a definite void the following months as we celebrated the holidays.

Mom and Dad, Christmas 2008

Josh and I planned to spend Christmas Eve with my mother, and I wanted nothing more than to make it as comforting as possible, serving food that would make us all feel like dad was there with us.

It had always been a tradition for us to have my mom’s potato soup on Christmas Eve. One of my favorites, it was filled with carrots, celery, onions, potatoes, ham (that I would usually pick out, but the smoky flavor it added was always a nice touch) all in a creamy base and garnished with freshly chopped flat-leaf parsley and topped with buttery homemade croutons. I hadn’t had her potato soup in years, and I was missing it terribly. There was really no way around it. I wanted that. Period.

But how could I make it without the cream, butter, ham and croutons?

I thought about the cashew cream I had made for previous recipes, and then of the liquid smoke I added to the chowder that would impart the flavor of the smoky ham…So, I called up my mom and asked her how she made her potato soup. We collaborated on the recipe and that is where my version was born.

The soup turned out better than I could have ever imagined. The cashew cream was an excellent (and even better) substitution for the dairy cream, the liquid smoke gave the perfect smoky flavor and the chanterelle mushrooms were a nice replacement for ham without adding too much mushroom flavor, or coloring the soup the typical “mushroom gray”. We ended up not using any croutons and honestly, I didn’t miss them. We had such a lovely Christmas Eve dinner serving something that not only warmed or bodies, but also our souls.

I hope you will enjoy this recipe as much as we did and will for years to come.

Eat healthy, stay happy,

Jenni


Creamy Potato Chowder

1quart vegetable stock
2 Tbsp Earth Balance Vegan Margarine or Olive Oil
6 yukon gold potatoes, skin left on and cut into bite-sized cubes
3 medium sized carrots, peeled and chopped
3 ribs celery, chopped
1 leek, sliced thin (white part and half of the green)
½ large onion, chopped
1 carton oyster mushrooms
1 cup cashew cream (see recipe below)
½ tsp liquid smoke
1small handful Italian (flat leaf) parsley, chopped
Salt
Pepper

Saute the onion, celery, carrots and leek for four minutes on medium heat. Add the mushrooms and sauté a few minutes more until the onions and celery are translucent and the mushrooms are soft.

Add the veggie stock and potatoes, season with a bit of salt and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes or until the potatoes are pierced easily with a fork.





Add the cashew cream, liquid smoke and flat leaf parsley. Season with pepper, (I also put in just a dash of cayenne) and simmer over low heat for 10 minutes to allow the flavors to meld.

Garnish with parsley and serve. If you’re serving this to gluten-eating folks, you can serve with either sliced French bread, or croutons. Enjoy!

Cashew Cream
1cup raw cashews
1 cup water
1 Tbps nutritional yeast
1tsp sea salt
squeeze of fresh lemon juice

Add the cashews and water to a blender. Let soak for 20-30 minutes. Add remaining ingredients and blend until smooth.

Bobby Flay's Bitchin' Mesa Grill Potato Salad!

That's right, "bitchin."

It's doubtful that when Bobby created this recipe he would have even had the slightest inkling that some vegan chick in Minneapolis would be swearing with delight as she shoveled fork-fulls of the stuff into her mouth.



I don't know about you, but I think Bobby looks pretty "bitchin'" in this photo...He also looks like he just slipped a disk trying to pick up that skuer of cherry tomatoes.




As I've written before, one of my favorite things to do is rip off the food network stars by taking their recipes and making them into something I can eat. Every time I've done this, the recipes have turned out fantastic, and consequently, more healthy than their original version. (Bonus!)

This time, it was Bobby Flay's turn.

I was watching one of his "Throwdowns" that happened to be on fried chicken and potato salad. Naturally, the fried chicken wasn't what piqued my interest, it was the spuds.

Creamy and smoky with a southwestern flare, this potato salad will make you think twice about putting the old fashioned stuff on your plate ever again.


When I prepared this salad, I used a mixture of purple, red, and new potatoes...Aren't the colors beautiful?


The Vegenaise, lime juice, tomato and cilantro add a refreshing taste, while the mustard, chipotle peppers, jalapenos, garlic, onion, and scallions all add spice and flavor that is so bold it will make you come running back for more.

I did makes a few substitutions from the original recipe, like vegenaise for mayo ,and instead of the ancho chili powder I used one canned chipotle pepper and about 1 tsp of the adobo sauce. It gives it the smoky flavor and some nice heat that will surely give you a little kick in the pants. To prepare, I simply mashed the pepper into a paste and added to the mixture along with the adobo sauce. I also cut back on the garlic by one clove, and used a quarter of a red onion instead of the whole shebang...The flavors are definitely strong enough without it. Trust me on this, and you can always add more if you think I'm crazy. (The recipe below is altered to fit these changes)


Ahhhh...The sauce.

And here, ladies and gentlemen, is the finished product, garnished with a little cilantro fresh from the garden.


It's time to switch out that old-fashioned potato salad and opt for something a little more flavorful and bold. It's the perfect recipe to honor dad this weekend, so serve this one up for your Father's Day BBQ's and picnics!

Enjoy your weekend with family and friends, and, as always,

Eat Healthy, Stay Happy!

~jenni

Bitchin' Southwest Potato Salad

3 pounds new potatoes (I used a little over 2lbs)
Kosher salt
1 cup vegenaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chili powder OR 1 canned chipotle pepper and 1 tsp of the adobo sauce.
Dash of cayenne pepper
Freshly ground black pepper
2 scallions, white and green parts, chopped
1 large ripe beefsteak tomato, seeded and chopped
1 jalapeno, finely diced
1/4 medium red onion, halved and thinly sliced
3 cloves garlic, finely chopped
1/3 cup freshly chopped cilantro leaves

Directions
Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.

Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.

Attitude

Attitude isn't necessarily a culinary recipe, but it is a recipe for success.

[Insert gratitutious "Jenni is such a cheeseball" comments here]

Seriously though, it's how you look at life and how you react to situations that make your life that much more fullfilling.

There's a rather long quotation from Maya Angelou regarding living life, and I wanted to share that with you here.

“I've learned that no matter what happens, or how bad it seems today, life does go on, and it will be better tomorrow. I've learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights. I've learned that regardless of your relationship with your parents, you'll miss them when they're
gone from your life. I've learned that making a living is not the same thing as making a life. I've learned that life sometimes gives you a second chance. I've learned that you shouldn't go through life with a catcher's mitt on both hands; you need to be able to throw some things back. I've learned that whenever I decide something with an open heart, I usually make the right decision. I've learned that even when I have pains, I don't have to be one. I've learned that every day you should reach out and touch someone. People love a warm hug, or just a friendly pat on the back. I've learned that I still have a lot to learn. I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
-Maya Angelou

There is so much to say about how you react to what life throws your way. You can either take what it gives you and run with it, or continue to let it pile up until you're buried beneath the rubble.

I have a spin instructor who teaches mind-body workouts for both spin and yoga classes. She has most recently started a business, 1000 Petals, and has been speaking for Yoga Calm, a program that encourages bringing yoga into the classroom for children.

I take a few of her classes and not only do I get a great workout, but I also get a little kick-in-the-pants as far as attitude is concerned. One of the most inspirational things I have taken away from her is...

"Life is happening for you, not to you."

Smack in the middle of a 60 second sprint, or during a hill climb, she'll shout those words and just when you feel like you want to fall off of your bike she'll scream "YES YOU CAN!" And that's what will inevitably make you work that much harder.

I take these words as gifts and apply them to my life, where for me, it's about never giving up on myself.

So, I have Rheumatoid Arthritis? Big deal. I'm not going to let it control who I am or where I'm going.

Through diet, exercise, and attitude I took control back from something that was trying to take from me. I respected the illness, but I didn't let it win.

We all have the power and ability to take control and make life happen for us. Whether it's eating more healthfully, listening to our bodies, or taking that first step towards physical fitness, it's all within reach, and it's closer than you've ever imagined.

Be Well, Live Happy!

~jenni

Avocado Pesto Pasta

I love summer. Mostly because I no longer have to throw on five layers of thinsulate before I leave the house, but also because of what's growing in my garden. Fresh basil, cilantro, dill, mint and rosemary, to name a few, all herbs I use regularly and love having right outside my back door.

Say hello to my gigantic galvanized tub of herbs. Josh decided to throw in a bunch of cilantro and dill seeds to see what would happen and voila!

On to the recipe at hand...

Chalk full of fresh ingredients, this Avocado Pesto Pasta is creamy, bold, and oh so flavorful.

Fresh basil, garlic, lemon juice, pine nuts, olive oil, and delicious avocado...Check out the goose! These adorable measuring cups were given to me as a gift from my good friend Danika. They always make me smile...

Preparing this dish is a breeze. Simply combine the ingredients in a food processor and toss with freshly cooked pasta and you're ready to go.

Look at that COLOR! Also, look at my food processor...Although it does just fine for this job, it's a little small for some of my larger jobs, like when I make a gigantic batch of "grawnola." If anyone wants to buy me a larger one, feel free, but I may need a more spacious kitchen to store it in...Like this one...



I wanted to add a little more depth and flavor so I opted to add some sundried tomatoes to top off the dish. To rehydrate sundried tomatoes, simply place in a bowl with hot water and let sit for about 20 minutes.

My favorite antique pyrex bowls that I inherited from my Grandma...I used to have a complete set until Josh accidentally broke one. That day is now referred to as "Doomsday 2007."


Keep in mind, the quinoa spaghetti is not only a fantastic carbohydrate, but it is also an excellent source of protein, calcium and iron, a good source of vitamin E and several of the B vitamins. And last but not least, it contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.

Finally, the finished product....



Eat Healthy, Stay Happy!

~j

Avocado Pesto Pasta
Serves 6
Recipe by Chloe Coscarelli compliments VegNews.com
Ingredients:
1 pound or 2 packages Quinoa Spaghetti (You can also use other pasta such as linguini, fetuccini or spirals)
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves garlic
½ cup olive oil
Salt to taste
Freshly ground black pepper to taste
¼ cup chopped sun-dried tomatoes (optional)

In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.

Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.

Probiotics

You may have heard Jamie Lee Curtis blathering on about probiotics and yogurt (don’t get me started on eating yogurt for stomach issues when the yogurt itself is most probably prime suspect numero uno in many cases of bowel discomfort) over the television, or you may have seen them in pill form tucked awkwardly in the refrigerated dairy section of your local grocery store.

But what exactly are probiotics?

Probiotics are live microorganisms that replicate the beneficial organisms found in the human gut which help us digest and process food. Also called “friendly bacteria” or “good bacteria,” probiotics can be found as supplements or in foods such as soy beverages, yogurts, miso, tempeh, and kombucha, an ancient, fermented tea consumed for it’s amazing health benefits. (Honest has recently come out with a great line of kombucha....The "Lemon Ginger" is my favorite and when you purchase a case of it at Whole Foods you get a 10% discount)

Through research, it has come to light that many health issues are related in some way to the process of digestion. Consumption of probiotics on a regular basis play a critical role in improving our digestive health, which is interconnected to every single function in our bodies...In other words, you really are what you eat.

One of my favorite ways to get a daily dose of probiotics is in my morning smoothie.


So Delicious has come out with a coconut milk based yogurt that is not only free from the common allergens (dairy, lactose, soy and gluten), but is also cholesterol free (it's vegan!), an excellent source of Vitamin B12, and contains both pre (prebiotics are food ingredients that selectively stimulate the growth and activity of beneficial microorganisms already in people's colons) and probiotics for "enhanced intestinal health."

They also make a delicious Coconut Milk beverage that I use as the base for my smoothie.

Here's a quick recipe to help you on your way to a better, more healthy digestive system.

Eat Healthy, Stay Happy!

Happy Tummy Fruit Smoothie

1 cup So Delicious coconut milk (I like the vanilla flavored)
1/4 cup So Delicious coconut yogurt
1 banana
1 handful frozen strawberries
1 handful frozen raspberries

In a blender, add the soft ingredients first, followed by the frozen ingredients. Blend until smooth.

Phenomenal Frittata

When I first started eliminating dairy and eggs from my diet, I was leery of recipes claiming to have all the answers for acceptable substitutes, especially when it came to eggs and cheese. Through my experience, I have come to realize that there are many fantastic ways to get the flavor and texture you're seeking without compromising your dietary choices or lifestyle.

I came across this recipe that was created by Allison Rivers Samson (owner of an award-winning artisan bakery and confectionary boutique, offering delectable organic, vegan sweets) in the June 2010 issue of VegNews magazine.

While gathering the ingredients for this recipe I was introduced to kala namak, a necessary ingredient for imparting the "egg flavor" in the dish. As a matter of fact, I practically became obsessed with the stuff. Kala namak is an Indian black sea salt that is pinkish gray in color and imparts a sulfuric taste similar to eggs...Seriously....It tastes EXACTLY like hard-boiled eggs. You can sprinkle it over your morning tofu scramble, or use it wherever you want a little egg flavor...But be careful, it's potent stuff!

The garbanzo & fava bean flour is what gives the dish an eggy texture, and also supplements as a great source of protein with 6 grams in every 1/4th cup. When preparing, you may find that the flour mixture may get a bit lumpy. After the cooking process was complete, I poured the mixture into a large mixing bowl and ran my hand-mixer through it for about four minutes. I still had a few lumps, but it didn't make a difference in flavor or texture when the dish was finished.

I also went a step further and added 1/2 cup of Daiya vegan mozzarella to give the frittata a more decadent finish, because who doesn't like decadence?

The recipe calls for broccoli and onions, but if you'd like, you can mix it up and add or replace with your other favorite veggies. Next time I think I'll try mushroom and spinach, or roasted red pepper and shallot...The combinations are endless!

Have it for dinner with a salad...


Or have it for breakfast with fresh fruit...


Eat healthy, stay happy!

~j

Italian Frittata
Serves 6

4 cups water
2 tsp salt
1 1/2 cups garbanzo fava bean flour
1/4 cup non-hydrogenated margarine (such as Earth Balance)
1 cup onion, quartered and cut into thin slices
1/2 tsp dried basil
1/2 tsp dried marjoram
2 cups broccoli florets cut into small bite-sized pieces
1/4 tsp kala namak
1/2 cup Daiya vegan mozzarella (optional)

Oil a 9-inch tart pan. In a medium saucepan over medium heat, add water and salt. Gently whisk in the garbanzo bean flour to combine completely. Whisk occasionally as the mixture begins to boil to prevent it from sticking to the bottom of the pan. As it begins to thicken, reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.

Meanwhile, place a saute pan over low-medium heat and add margarine and onions. Saute for 5 minutes, then add basil and marjoram and cook for another 5 minutes. Add broccoli and cook for an additional 5 minutes. Turn off heat.

In a large bowl, combine cooked garbanzo bean mixture , vegetable, kala namak, and vegan cheese (if using), until well mixed. Spread evenly into oiled dish. Cool completely in the refrigerator for two hours. (This step imparts the egg-like texture, so don't skip it!)

Preheat the oven to 350 degrees, then bake the frittata for 20 minutes, or until hot in the center. Move the frittata up to the top rack, turn on broiler, and broil 3-5 minutes, until the top has browned. Serve warm with your favorite side dishes.

(This dish also reheats well in the microwave!)