Pan Seared Green Beans with Garlic Scape and Chickpea Aioli

As I unpacked this week's bag and discovered the green beans,  I exclaimed "ooh, I love green beans, they'll go perfectly with all these garlic scapes!"  A simple side like green beans can really be made a number of ways, but I find the creamy aioli and the pan searing to add a dimension that not only pleases the mouth, but also has a nice thick aroma that really stirs up the appetite.  Your entire house will smell warm and savory, and you can use this garlicky fat as a cooking medium, or even as a salad dressing.

What you'll use from your bag:

4 garlic scapes

All of your green beans

What else you'll need:

1 cup chickpeas

1/2 lemon

2 Tbs coconut oil

2/3 cup broth

1/2 tsp salt

2 tsp fresh dill, or 3 of dried

First, make the aioli

Combine all of your ingredients EXCEPT the green beans into a food processor.  Process until

smooth and creamy, scraping down the sides and assisting the coconut oil t go from solid to liquid. (3-5 minutes) If absolutely necessary, you can add an extra 1/3 cup of broth, or another Tbs of oil, but you'd be better off adding an olive oil if you're having trouble getting your to cream.

While your aioli is processing, prep the beans

It's tedious, but rip or cut the ends off of the stem side of the bean

Now, take your aioli and season the pan

About 1/3 cup into a heated pan will season it and provide just enough fat and steam to sear the beans. 

Add beans and sear on medium, covered, for about 15 minutes, stirring once or twice, until it starts to get dark spots the size you want (everyone has different taste tolerances for that charred taste).

Then add half of the remaining aioli and stir for 3 minutes, take off heat, add remaining to the pan, or reserve for another day, or serve with a cool dollop on top for a second temperature.

Good Karma Collards with Baked Tofu Hock

Something about Collard Greens always puts me in the mood for southern cooking...and while soul food and vegan cooking may not be the most intuitive combination, I assure you it can be delicious!  For this dish we will make a tasty, smoky, meaty baked tofu that we add to our equally smoky and also garlicky and a little feisty collard greens.

I will show you how to get a really fool-proof and satisfying flavor and texture from your tofu and I'll even show you how to shred those collards with a simple technique that will save you tons of time with all your leafies.

Serves 4-6 as a side, or 2 as a main.

What you'll use from your bag:
Collard Greens (I used all of them, about 10 medium-large leaves)
Garlic Scapes (I used 3, but 4 could be good too)
Spring Onions (I used them all, about 5)

Optional: The turnip greens from any turnips would be a welcome and traditional addition

What else you'll use:

For the marinade:
Liquid Smoke - 1 tsp
Coffee Grounds (used or fresh) - 1 tsp
Tamari - 1/4 cup
Smoked salt - 1/4 tsp (I used Alder, but applewood any is fine)
Balsamic Vinegar - 1 Tbs
Fresh Oregano, a few leaves
Crushed Red Pepper - 1 tsp
Firm or Extra Firm Tofu - 1 pack

For the collards sauté:
Smoked Paprika - 2 tsp, and more to dust
Vegetable Broth - 1/2 cup
Sea Salt - to taste
Lemon - 1/4 peel and the juice of 1/4
Blackstrap Molasses - 1/2 tsp
Extra Virgin Coconut Oil - 1 Tbs
Tomato- 1 small to cook and


First, you'll press the tofu
If you aren't used to cooking with tofu, you should know this is an essential step!  Wrap your tofu block in paper towels or a thick dishcloth, and place between two plates with a couple cans on top to drain the liquid out. Do this while preheating your oven to 350 degrees, and mixing your marinade.

In a gallon sized zip-top bag, add the marinade ingredients listed above and shake.

Then, when the tofu has compressed and looks more dense (or has tossed your cans on the floor and taken an new shape!)  then slice the tofu like this:

The smaller the cubes the happier you will be, and the faster is will bake.  These cubes are just under 1/4 inch cubes

Then you're going to toss the tofu in the marinade bag and let it sit until the oven has reached the temperature you want, turning the bag over every other minute to ensure even coating.

Spread your marinated cubes out on a baking sheet lined with parchment paper, and bake for 25 minutes, stirring the cubes to expose different sides to the heat every 8 minutes or so.

Now, chop your garlic scapes and spring onions.

Heat up the oil in a sauté pan and add the garlic and onions.  While they cook, take the peel from one lemons and maybe thin slivers and then add that directly into the pan with the garlic scape, spring onions and coconut oil.

Next, get your collards ready while the aromas develop.

Remove any stems that may be sticking out, and roll your collards (al of them at once is fine, or half at a time) into a cigar and cut the collards while tightly rolled up, about 1/3 inch wide.  Once you have them all ribboned, make one chop down the long way through the middle and your collards are chopped perfectly and quickly for sautéing. 

Add the collards in with the vegetable broth and cover for 3-5minutes.  Add the remaining ingredients and stir together until the tomatoes look soft.  When the liquids have reduced, add the tofu and remove from heat.  Stir to combine and dust with the smoked paprika.

Serve with rice for a full meal, or alongside something like these Eggplant Cutlets and with a little sriracha and vegan aioli for a truly decadent flavor combo.