We are participation in a local CSA again this year, bringing home a bushel of fresh, organic vegetables every week. Sometimes, I know just what to do with an item, and other times I find the week going by and there it sits – unused. This week, that was the case for fennel, collard greens, and cabbage. Now, I must admit, I just pitched the fennel. I know! But, time just got away from me. But, I was determined to use the collards and cabbage, so this is what I worked up (last night and tonight) and it met with success as judged by the spousal unit and children.
Sweet and Savory Collard Greens
2 bunches collard greens, washed, stemmed, and cut into medium pieces
3 T olive oil
3 T agave
Sea salt to taste
Coat a frying pan with olive oil. Place the collards inside and toss to coat. Drizzle with agave and sprinkle with sea salt. Cook on medium until wilted. Yummy.
Chili Lime Cabbage
1 head cabbage, cored and quartered
4 T olive oil
Place quartered cabbage pieces on baking pan, with insides facing up. Drizzle each with 1 T of olive oil and juice of 1/4 lime. Sprinkle with chili powder and sea salt. Bake at 350* until tender.
Easy recipes, but they worked out well!
2 lbs black beans (use canned if you prefer)
3 large sweet potatoes peeled and diced
2 medium onions diced
4 stalks celery sliced thin
2 large cans diced tomato (or 4 large tomatoes diced)
1 large bunch cilantro minced
1-2 jalapenos diced
2 T olive oil
5 T cumin
4 T cocoa powder
4 T smooth peanut butter
Soak beans overnight in large pot of water (or use quick soak method). The next afternoon, replace water with fresh to about 1 inch above beans and place on high heat until boiling. Reduce heat slightly and begin to simmer. You get to skip this whole step if using canned beans. In that case, just rinse the beans and place them in the pot with water to just over the level of the beans.
In a frying pan, place 2-3 T of olive oil, diced onions, diced jalapeno, and celery. Heat to medium high while stirring frequently until vegetables have softened and the onions become translucent.
In your large pot, add the sauteed vegetables, the spices, and tomato. Stir and simmer until beans are near cooked, then add sweet potato, chocolate, and peanut butter and finish cooking. How much longer you cook after everything is soft is up to you. More cooking will break down the texture of the beans and potatoes, which will thicken the soup into a more creamy consistency. Less cooking will result in a chunkier chili.
Serve with sour cream and grated cheese (vegan or non) and maybe some rice or cornbread.
I don’t usually make dinner on Thursdays, because it’s a yoga night for me. But, due to a little head injury, I’ve been off my mat this week. So, I got home tonight having had no thoughts about what to make for dinner, but with the task staring me in the face. I whipped up this dish in about 30 minutes and it was very well received by the fam. I have given 1/2 amounts from what I made below, as I assume most people aren’t cooking for 7 (including multiple teens).
1 medium onion diced
2 stalks celery diced
1 large can (40 oz) kidney beans
1 small can diced tomatoes
2 cups frozen corn
1 cup Texmati rice
2 T. olive oil
1 t. hot sauce
1/2 t. red pepper flakes
1 T. cumin
1/2 t. sea salt
2 T. peanut butter (smooth)
shredded vegan cheese (optional)
vegan sour cream
Place 1 T olive oil, onions, celery, cumin, salt, and red pepper flakes in large pan on medium heat and saute until onions and celery are soft. Drain beans and add beans and tomatoes to pan. Simmer. While that is cooking, put 1 3/4 cups water, 1 cup Texmati rice, and 1 T olive oil in a separate pan. Bring to a boil. Stir once, cover tightly, and reduce heat to a simmer. That will cook for about 15 minutes. After bean mixture has simmered for a few minutes, add corn, hot sauce, and peanut butter. Stir and continue to cook over medium heat until corn is heated through. By this time, rice should be done. Add rice to bean mixture, stir, and allow to cook on low for 5-10 minutes or until you are ready to serve. Serve in a bowl with optional vegan (or regular) shredded cheese and sour cream. Filling, hearty, and pretty good for you.