Provencal Tian: Broccoli-Cheeze Casserole

Oh Tian, you fancy french name for a cheezie milkee casserole.  Sometimes, the most comforting thing is a deep, warm, melty pot of everything baked together, amiright? For this casserole, I combine the inaugural crop of broccoli from Karma Farms with sliced cremini mushrooms, but other vegetables such as zucchini, eggplant, bell peppers, and even potatoes are traditional and very tasty here, so if you have a giant casserole dish go ahead and add them.

Did you save your Cheeze Sauce from the last post?  I hope so.  If you haven't made it yet and think these flavors won't combine well, I assure you, Herbs de Provence bake up 10x the aromatic power of anything in that cheese, but if you want to skip the liquid aminos or the smoked paprika, for a more subtle classically french cream flavor, I won't judge you ;) Additionally, you can substitute 2 cups of tofutti cream cheese or 2 cups of shredded Daiya in a pinch, but I think the squash cheese is the perfect blend for this dish and cooks perfectly.

Serves 8, serve hot, or cover with foil and reheat in the oven later.

What you'll use from your bag:
2 small heads of broccoli, chopped, with the leaves separated but also chopped
2 garlic scapes, chopped
1 Sweet Onion, chopped

What else you'll need:
2 cups of Cheeze Sauce or other vegan cheese
1 package mushrooms, 8oz, sliced
2 cups Non-dairy milk (I used part soy and part almond, but anything is fine here)
4 Tbs of flax meal, whisked with 1/2 cup warm water
2 cups cooked Quinoa, or a mix of wild rice and quinoa
2 cups of Panko (gluten free, vegan breadcrumbs)
1 Tbs oil to sauté
1 Tbs Herbs de Provence
1 Tbs Blackstrap molasses
Salt and pepper to taste
Optional: sprinkle with Harissa and fresh basil after cooking


First, preheat the oven to 350 degrees, and cook your Quinoa/rice
Boil your water with the grains inside, and the lid off. Should take about 20 minutes.  While that is happening, start another pot of water to boil, to blanche your broccoli.

Chop your broccoli, keeping the leaves to the side. The leaves will be added to your sauté near the end.  Slice your mushrooms, chop your onions, and garlic scapes.  

Add the broccoli to the boiling water for 2 minutes, to blanche. Then transfer to an icebath.

Then, set up your sautee
Heat up the oil in a large sauté pan, and add your mushrooms, onion, and garlic scapes.  Cook for 3-4 minutes, covering if you want really soft veggies (remember these will also bake for 30 minutes).

Next add your flax mixture, and stir to coat. It will look sticky, which is exactly what you want.  Then add the "milk," salt and pepper, and herbs de provence, and cook for 5-6 minutes until the sauce thickens, and the flax meal gets even more sticky looking.

Now, add your broccoli and grains
Mix these elements in and you are almost ready.  Once they are fully integrated, add your molasses, cheeze sauce and your broccoli leaves, and cook for 1-2 minutes while stirring.  Then take off the heat.

Then, transfer to a baking dish
This tested the limits of my 2.5 quart casserole dish, if you have a 3 quart, that might be ideal, or you can split this between two dishes (especially if you are adding other ingredients!!)

Line the bottom of the dish with 1 cup bread crumbs, and fill with mixture, and cover with the other half of the bread crumbs.  Put your dish on a baking sheet-- seriously, you'll thank me when you don't have to clean your oven tomorrow.

Bake for 25-30 minutes, turning once (NOT STIRRING!)
Let stand for at least 10-15 minutes after taking it out of the oven, which is hard, because it smells incredible...otherwise your casserole won't set, and will be very runny (BUT still tasty, so priorities)

The harissa and purple basil on the top add some heat, but also bring in a feel for the south of Provence, without muting the lavendar, rosemary and oregano we expect from a french bake.
It stores well, and is mighty filling!

Enjoy!

Summer Squash and Potato Cheeze Sauce

Vegans are mighty inventive, and if it's one thing they have figured out how to turn just about anything into, it's cheese.

This is quite a magic trick, making squash and potatoes turn into something that best adorns tortilla chips, mac'n'cheeze, or if you are patient enough, the broccoli casserole I'll be posting in just a few days :)  

This ooey-gooey little low-fat to No-fat cheezie wonder is going to be a crowd pleaser, so guard it judiciously!

Makes about 5 cups (you'll need 2-3 for the casserole, so you can enjoy some now!)

What you'll use from your bag:

3 summer squash, your entire haul this week

3 or 4 spring garlic bulbs, yep the entire things

A few curvy leaves of lettuce, to dip into the sauce

What else you'll need:

2 cups of veggie broth (this week my homemade scrap broth is red, from last week's beets!)

3/4 cup nutritional yeast

4-5 medium yukon gold potatoes

1 Tbs cumin powder

1 tsp mustard seed powder

2 tsp sea salt, and more to roast

1 Tbs smoked paprika

1 tsp celery salt

1/4 cup liquid aminos or tamari

1/2 cup lemon juice

1/2 tsp tumeric powder

1 Tbs vegetable oil to roast, and 1 more to blend (optional)

1 Tbs red peper flakes (optional)

First, preheat the oven to 400

Peel the squash and the potatoes, unless you have a vitamix and you really hate peeling.  This will change the color of the finished product, but is perfectly fine to eat as long as you can get a smooth texture out of your blender.  

Chop the top off the garlic bulbs, but keep them together and in their skins (you can remove any hanging papery parts.

Rough chop the potatoes, and toss with 1/2 the garlic, 1/2 Tbs oil, and some salt. Roast for 25-30 minutes in the top rack, stirring once.

Rough chop the squash, toss the squash and the other 1/2 of the garlic in salt and oil. Spread out on a baking sheet covered in parchment and add to the oven in the middle rack. Roast for 20-25 minutes, stirring once.  Different cook times is why they should be on separate baking sheets!

Next, prepare your flavoring mixtures

In a small bowl, mix your dry spices. In a medium bowl, whisk together the broth, liquid aminos, lemon juice, and remaining oil.  Add both to the blend and pulse to combine.

Then, mash and measure your roasted veggies

The garlic should slide right out of the skins.  Put the squash in a bowl and mash  until chunky, and pack firmly into a 1 cup measure, then add to the blender.  Do the same with the potato, allowing for a generous cup.  Add tot he blender, and blend on high for 2-3 minutes.  Scrape down the sides to ensure even mixing.

For thinner cheese, add up to 1/4 cup more broth, or 1 Tbs aminos and 1 Tbs lemon juice.  For thicker, put the entire mixture in a saucepan and heat to reduce.  Season spicy for nachos, or simply drizzle it over any extra roasted potato you have, and enjoy!

Summer Borscht & the works

Did you know that borscht is Russian for salad bar?  It's not, really, but in my family it may as well have meant that, because its a glorious opportunity to load up on all your favorites, or stick to a flavorful soup if you prefer it less chunky.  Some will take all the fixins and puree it, sort of like a beet-based Gazpacho, but I prefer to see all the elements, and chew them, kind of like a hybrid summer-winter borscht.

Unlike a traditional borscht, I've replaced the cucumbers and radishes with Celtuce, an interesting sharp and nutty flavored green.  By soaking the chopped stem in a little wine and salt, the natural bitterness transforms into a cooling almost peanut flavor that compliments the savory soup incredibly and adds a complex dimension.

This particular method is heavily inspired by the recipe left behind by the poet Allen Ginsberg, maybe it will inspire you to Howl :)



Serves 4-6, served with Vegan Sour cream



What you'll use from your bag:

Beets, ~10 small/medium, peeled and slivered, with the greens from half of them chopped
Red Potatoes, diced and roasted, ~ 1/2 of the yield, the smallest ones are best
1 garlic scape
Celtuce, leaves for the bowls, and ~ half the stem either chopped or sliced

Optional: diced Radish



What else you'll use:
Chives or Spring Onions, 1 or 2 chopped
1 Tbs Sugar
2 Tbs lemon juice
1/4 cup white wine (wine vinegar works in a pinch) and 2 Tbs for the celtuce
4 cups of veggie broth to boil, and 2 more to cool
Fresh dill
1 tsp Salt, and 1/2 tsp for the celtuce
1 tsp Black pepper
1 tsp Caraway powder
1 Cup Vegan sour cream, like tofutti, or make your own, with more to serve

Optional: halved Cherry tomatoes


First, you'll roast your potatoes
Heat your oven to 400 degrees, and go about prepping your veggies. Dice the potatoes, and toss them in a tablespoon of oil with a few pinches of salt and spread them evenly on a baking sheet, and roast for 25 minutes, stirring once at the 15 minute mark.

While they roast, peel and sliver your beets, and chop the greens.

Now is also a good time to chop up your celtuce, and put it in a small bowl with 2 Tbs wine and 1/2 tsp of salt to marinate.  If you are very worried about the bitterness, try a sweeter wine, or sprinkle some sugar in and toss the mixture.


Now, boil your beets
In a large soup pot, place your beets, greens, 4 cups of broth, a pinch of salt, black pepper, and
caraway powder in, and bring to a slow boil, and let simmer for 10 minutes.  A total of 30  minutes should cover it. If the beets aren't tender give them another 5-10 minutes.  The broth should be bright red, and the aroma very savory.



Once tender, strain the solids from the liquid, and set both aside to cool.
Once the liquids cool a bit, add some fresh dill, 1 Tbs sugar,  2 Tbs lemon juice, 1 cup of vegan sour cream, 1/4 cup wine, and 2 cups of cool broth, and whisk to combine.  Add salt and pepper to taste.

Take the mixture and refrigerate for 4+ hours
Serve with more vegan sour cream, dill, celtuce leaves, chopped garlic scapes, potatoes, beets and greens, and green onions.  Load it up with the works!

Baked Kale Chips

Kale chips are outrageously expensive to buy, but once you master the delicate art of the perfect crisp yourself you'll never reach for that plastic tub again.

I've taken the guess work out for you, tried higher and lower temperatures, various oils, and with and without parchment paper, and I can tell you, that these little things really add up.

Also, don't overlook your spice choices, as these will not only enhance your end flavor, but also the dryness of your chip, but also if they stay crisp or go limp after half a day (that is, if they last that long, bc mine seem to disappear within an hour of making them, which is good bc that's really when they are the best to eat anyway).


Makes one full cookie sheet, enough to fill a large cereal bowl when cooked.

What you'll use from your bag:
Kale, stems removed, 2-3 tightly packed cups or ~1/2 this week's haul (I'd do the whole haul,


doubling the recipe)

Pro tip: Wash them as soon as you get them so they are bone dry when you go to bake them!!

What else you'll need:
Refined coconut oil in liquid form, 2 Tbs
Sea Salt, 1 tsp
Ginger Powder, 1/2 tsp
Garlic Powder, 1 tsp
Nutritional Yeast, 2 Tbs
Parchment paper
--and some latex or food prep gloves aren't a terrible idea either

Optional:  For an ethnic twist, add 1 tsp cumin and 1/2 tsp turmeric for a middle eastern flavor, or 1 tsp of adobo spice for latin!  And as always, if you like a little heat, 1 tsp of crushed red pepper and 1 tsp of cayenne pepper are never a bad addition!


First, preheat the oven to 275 degrees.  Really.  Don't go higher. 
Going longer at a lower heat will help to dry out the leaf without encouraging it to burn...also, don't overdo the oil, or you'll increase the heat and tip it into blackening.  We are going for paper dry, and the border between dry and crisp and burnt and ashy is a narrow margin.


Put a layer of parchment paper on a cookie sheet, and set aside.



Next, mix the oil and the spices together
In a large bowl, put your prepared kale, and then massage the oil and spice mixture into each leaf,

making sure to cover both sides of each leaf.  Pull any excess oil or spices from each and distribute from leaf to leaf, and then toss them all together in the bowl, and massage by the handful to ensure the leaves soften, and the spices are thoroughly integrated.

Now, arrange the leaves on the sheet 
A single layer is essential as these babies need even air exposure. Unfold the leaves and let them lay flat.

Place the sheet in the middle rack, and flip the leaves over every 8-10 minutes, cooking for appx a total of 25-30 min. If you have some leaves that just won't get dry while the others are nice and crispy, pull out the crisp ones, and turn the heat off in the oven and let the stray ones dry out in a cooling oven for 15 min...or just eat those stragglers bc they're still tasty

Let them cool on the hot sheet for at least 5 minutes before devouring them!  If
you must store them for later, allow them to sit out uncovered for at least 1-2 hours before, and try not to seal them completely, or pack too much in a container, or they may get limp. Definitely do not refrigerate.  They will be good for up to a week if they stay dry.

Snap Peas: We Can Pickle That! (2 ways)

No matter how much you love snap peas, sometimes you have to think of what to do with an entire pound of them.  Luckily, they make great snacks raw, and you can basically throw them into any salad or sandwich no problem... and we have covered at least a couple recipes this season with snap peas too, and just when you thought you had all you could manage for snap pea techniques down, you realized that I, and Portlandia, might have another idea:

WE CAN PICKLE THAT!

In this post, I will go over two different methods of pickling, one the lacto-fermented kind (despite the name, its definitely vegan, it is merely referring to the lactobacillus bacteria that is involved in all open air fermentation) and the other using vinegar.  The vinegar method is faster, but not as beneficial for your gut flora as the fermented kind, however the combination is ideal because the apple cider vinegar serves as a prebiotic while the fermented produces probiotics, and in both cases your radishes, turnips, sweet peas, and another other veggies laying around can live long past their peak time.  However, if you jealousy guard your snap pea population with your life, feel free to choose one method, or perhaps just pickle your radishes and turnips :)

What you'll use from your bag:

Snap Peas- I took the entire yield and split them between the two jars, it was the perfect amount.

Radishes- the entire yield split between the two

Turnips- 4-6, split between the two

Spring garlic, 1 bulb split between the two

What else you'll use:

Vinegar method:

Apple cider vinegar, 1 cup and 1 more to fill

Water, 1 cup

1Tbs sugar

1 Tbs salt

1 tsp black peppercorns, whole

1 tsp coriander seeds, whole

1 tsp mustard seeds, whole

1 tsp fennel seeds, whole

Fermented Method:

Water, 3 cups

1.5 Tbs Salt

1 tsp black peppercorns, whole

1 tsp coriander seeds, whole

1 tsp mustard seeds, whole

1 tsp caraway seeds, whole

( and in ~2 weeks, fresh dill, oregano, basil, rosemary, or any other fresh herb)

First, start with The Vinegar method:

Combine 1 cup vinegar and sugar in a saucepan over medium heat until sugar is dissolved.  Remove from heat, add the water and let cool.

Next, prepare your veggies:

Yes, you'll want to take the strings out of the snap peas, and if doing both methods, you may as well sit down with a bowl and do them all at the same time.

Fill each jar about 1/2 way with peas, and the rest of the way with garlic, radishes, and turnips.  For the vinegar method, turnips are best sliced into discs, and for the fermented nice chunks work best.  Radishes for both, I just split into halves, the long way, when possible.  The garlic is great in thick discs, but a chunky chop is also good.

Then, cover your veggies in your brine:

Now that your jars are about 3/4 full with veg, separate your jars with labels and a date.  Pour the vinegar mixture over the veggies and pour in more uncooked vinegar until covered-- not to the top (usually about a cup if using quart sized mason jars) and then add the salt and spice, and shake well to combine.  

For the fermented, mix the salt, spices and water together in a bowl to combine and then pour over the veggies, adding additional water if necessary to cover, no where near the top).

Now, set them to store:

The vinegar pickles can go right in your fridge, and are ready to eat in 3-6 days.  Or, if you want them faster, leave them covered at room temperature for the first day, and then place them in the fridge to be ready immediately.

The fermented jar needs a bit more tending.  take a smaller jar, or a weight, and keep the veggies below the surface of the brine, in an uncovered jar.  You want the liquid to have air exposure, but not the veggies, in other words. Its hard to see, but the jar inside the jar is forcing the liquid in the larger jar to come all the way up to the very top of the large jar.  For this reason, I store mine in a bowl, and cover the entire thing with a dish cloth.

Now, set it aside, away from heat or light, for about two weeks, you can check on the acidity level for taste as you go, and when it's just about ready, plop your fresh herbs in, screw on the lid and put them in your fridge to be eaten at your own pace!

Enjoy!

Tamarind Turnip and Radish Greens

Need something to do with all those turnip and radish greens? Tamarind has got you covered.  A natural, unrefined source of sweetness, and sour, this delectable little fruit paste is going to cram a ton of flavor into these sharp greens, with very little effort on your part.

Head on over to your local Asian or Indian market, and grab a pack of Tamarind paste, and you can keep it in a zip-top bag in your fridge basically forever after.

But once you learn to work with fruit pastes, my guess is you'll never miss an opportunity to throw in some date or apricot paste to cheer up your dishes.

Serves 2, but can be easily doubled, go ahead and use all the greens from your turnip and radish bunches you *ahem* meant to toss into salads or compost ;)



What you'll use from your bag:
2-4 Turnips
4-6 Radishes
1 stem of spring garlic (or 2 scapes from last week)
Greens from at least 1 bunch of turnips and/or 2-3 bunches of radishes


What else you'll need:
2 Tbs Tamarind paste, chopped into 1/2 inch cubes
2 Tbs Extra virgin coconut oil
1/2 cup vegetable broth
1 tsp red Miso paste

First, you'll heat your oil on Medium in a pan, and add the garlic
The cooking purists of the bunch will tell you to you should take your tamarind paste and liquid (in this case broth) and maybe even your miso paste and blend before heating.  That's not what I do, but don't let me stop you.  I heat the tamarind paste in the oil at the same pace with the garlic.  This makes a kind of sweet and garlicky bouillon that's bubbly and perfectly seasoned when you go to add the broth.  So, first heat the oil, then add the tamarind and garlic, let cook <1 minute and then add your broth, and stir or whisk vigorously to assist the tamarind to dissolve.

Then, you'll add your turnip greens
this sauté is pretty standard, except no need to cover, and definitely don't walk away as these wilt plenty fast.  Stir a few time to cover evenly, and these guys will get bright green and droop.

Now, add the miso paste

It will make your life easy to dole out the teaspoon of miso in two parts, and stir throughout.  The warm liquid will help the miso incorporate well.  Let the pot simmer for 30-45 seconds, and then take off of the heat.  Let stand about a minute to let the flavors sink in.  Serve with raw radishes and turnips, and don't forget to scoop out (deglaze , if you will) the pan and drizzle it on top!

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.