Kale Chips

1 bunch of kale - stems and ribs removed and torn into large (4-5' square) pieces
cold pressed or raw olive oil
Kosher salt or Sea salt
pre-heat oven to 170 degrees
Put the torn kale pieces in a large bowl.
Drizzle with olive oil (4-6 Tablespoons)
Sprinkle with salt and mix well.
Put on a large cookie sheet without having the kale pieces over
Place in the oven and put a large wooden kitchen spoon in the door to prop it open.
Dry in the oven for 1-3 hours (depending on the moisture content of the kale), turning frequently.
If you are not doing a raw diet, you can bake these at 325 degrees for about 10-20 minutes.

Raw Food Experiment

Back in the 70's my diet was vegan and primarily - raw food vegan. I have decided to try that again for a bit. It's summer, there are lots of great fresh fruits and vegetables readily available and I could stand to lose a few pounds. I recall feeling energetic, light and enlightened. Maybe I  just want to get back to my crazy hippie roots.
I have a couple of friends who are contemplating going raw and I thought maybe blogging some recipes might come in handy.
The main reason I started this blog was for 2 reasons. Firstly, to hold myself accountable. Heart disease is rampant in my family. I lost my father when he was just 55 (my current age) to a massive myocardial infarction. My mother lived to 69, having had a quadruple bypass. I had a heart attack at age 53 - partially hastened by a raging case of sepsis - and I have 2 stents.My younger brother, Joe, has also had a heart attack when he was still in his 40's.
The second reason I started this blog was to share recipes with my older brother, Mike. Mike struggled to maintain a healthy lifestyle even after suffering a heart attack in 1990. He always had an interest in my cooking and loved to write down my recipes. This blog was an easy way for me to share recipes with him in an attempt to keep him healthy. Mike passed away in March of this year.
Initially, I really didn't want to work on this blog anymore. My main focus, I realized, was impressing my brother with my crazy concoctions.
Now - I want to inspire my kids, my siblings, friends and myself to do the best we can to stay healthy.
So - for now the goal is 80 - 90% raw food vegan..... for a while. I intend to leave that other 10-20% for times when I just want to have some kale chips or popcorn or maybe even (gasp!) bread -or- more importantly for potlucks, birthday parties, picnics...... social eating.
There you have it. That is my new initiative. I plan to post recipes that are raw and tasty or.... maybe, cooked and not too horrible for you, but helped me not fall off the wagon too badly.

Quinoa Salad

 Super easy and similar to Tabouli, Quinoa Salad is a delicious, nutritious and satisfying summer meal. Quinoa is actually the seeds from a variety of plant that is loosely related to spinach called: Goosefoot. Quinoa contains essential amino acids and has a surprisingly high protein content (12-18%). Be certain to prepare your Quinoa according to the package directions. Quinoa contains saponins that can make it taste bitter if not washed thoroughly prior to cooking. Some brands of Quinoa come pre-washed, so simply follow the directions on your package of Quinoa. If you pruchase bulk Quinoa - I would wash it prior to cooking.
In a large bowl combine:
2 Cups Quinoa cooked according to package directions (see above) in 4 cups Water and cooled slightly.
1 English Cucumber - washed and diced
1 Sweet Red Pepper - washed and diced
1 bunch Red Radishes - washed and diced
1 bunch Flat Parsley - washed and finely chopped
1 bunch Fresh Mint - washed and finely chopped
Dressing:
Sprinkle the Quinoa and vegetables with:
1/3 C Olive Oil
Juice of 1 Lemon
Kosher Salt to taste.
Serve Chilled.

Potato stuffed Naan Bread (aloo naan)

 Aloo Naan
Dough:
In a large bowl combine:
3/4 warm water
2 T soy milk
1 t dry yeast
1 t sugar
1 pinch of baking soda
let sit until bubbly (5 minutes or so)
add:
2T olive oil or ghee (obviously not vegan....)
1 C unbleached white whole wheat flour (or AP flour)
whisk well and let bubbly for about 15 minutes then stir in:
1 C more flour
When you can no longer stir in the flour - knead the resulting dough until smooth (roughly 5 minutes).
Set the dough aside and go light your grill - I used a charcoal grill and waited about 2 minutes before baking.

Filling:
2 boiled potatoes mashed slightly
Handful of frozen or fresh spinach
Saute in:
4T olive oil or ghee
1T ground cumin
1t course black pepper
pinch of Kosher salt
heat thoroughly and set aside, once cool add 1/2 bunch chopped cilantro.

Method: Make these one at a time (you can have 2 cooking on the grill at once - but prepare them one at a time)
Take roughly 1/6 of the dough and pat into a disk shape - set it on the counter and top with a heaping tablespoon of the potato filling, fold over and pinch edges together - now ...carefully with oiled hands....pat between your palms until you have a circle about 6" across....run to the grill and set that bad boy on the grate. close the lid. go make another one etc etc
These should cook about 5 minutes on each side BUT be careful depending on your coals, they can burn very quickly. After approx. 5 minutes use tongs and carefully pick up the naan and flip it over. Cook for another 5 minutes and remove from heat. Repeat until all your dough is used up. Remember keep your hands generously coated with ghee or olive oil when flattening your naan. The oil also keeps the bread from sticking. Serve with cucumber soy raita and chutneys or enjoy plain.

Vegan Roast and Gravy

Roasts (recipe makes 2)


 - Before we start, please read the entire recipe, this one is a bit complicated. This takes some time, but the recipe is really for 2 roasts. Reserve one for later in the week and this becomes 2 substantial meals.

- You are going to need the necessary ingredients for your favorite stuffing.

- You will also need fresh clean, washed muslin or 2 boiled lint free cotton pastry cloths
wet ingredients:

1 16ounce block of tofu - drained
1 C hot water (not boiling, just hot tap water)
2     vegan"chicken style" bouillon cubes dissolved in 1/4 C boiling water
1/4 C soy milk
1/4 C grapeseed or olive oil
1/8 C tamari
1 T sesame oil
1/2 small onion, finely diced and sauteed
2 cloves garlic, finely chopped and sauteed

Step 1 - combine the first 7 ingredients and blend on low speed for 1 full minute - then stir in the onion and garlic (do not blend ). Set aside.

dry ingredients:
2 C vital wheat gluten
1/4 C whole wheat flour
1/4 C nutritional yeast
1 t Kosher salt
2 t Mrs. Dash or 21 Salute (salt free herb seasoning)
1 t fresh ground black pepper
1 t. ground sage
1 t  rosemary leaves - crushed
1 t smoked paprika

Step 2 - Place all dry ingredients in the mixing bowl of a stand mixer and just stir briskly with a fork to combine.
Step 3 - pour half the wet ingredient mixture into the dry ingredients, use the dough hook attachment and turn mixer on low. Slowly add the remaining wet ingredient mixture. Beat/knead on low for 10 minutes.
Step 4 - let the roast mixture rest for 20 minutes.
*During this 20 minute rest period, make 4 - 5 cups of your favorite stuffing. I just use regular Pepperidge  Farm stuffing made with all vegan ingredients and add extra sage, celery and onion.
Step  5 - Beat/knead roast on medium speed for another 10 minutes.
Step 6 - let roast rest for another 15-20 minutes.
Step 7 - take half the roast mixture and pat out into  a roughly 10"x15" rectangle on a sheet of plastic wrap. Leave just a 1/4 inch or so of the plastic wrap exposed.
 Step 8 - spread 1/2 the stuffing mixture on top of the rectangle, leaving about and inch border at the top and bottom.
Step 9 - roll using the plastic wrap to help - from the bottom to the top and press the seam together. Try not to roll like a jelly roll - you want one cylinder of roast with a stuffing center.
Step 10 - place a clean damp pastry cloth vertically on the counter, use the plastic wrap to lift the roast and place on the lower edge of the pastry cloth, roll the roast up in the cloth all the way to the top. Tie the ends with kitchen twine.
Step 11 - repeat with the remaining roast and stuffing.
Step 12 - steam the roasts for 2 hours in a large stock pot with a steamer insert. Turn the roasts after 1 hour.
Step 13 - Remove roasts from steamer onto kitchen mat. Carefully unroll from the pastry cloths.
Note: at this point you may let one roast cool slightly and then wrap tightly in plastic wrap and refrigerate for later in the week. I have kept a roast for up to one week prior to baking.

At this point, your roast is ready for some nice vegan gravy and a side of mashed potatoes - however, there is one more step that makes this already delicious roast, even better......

Glazing and finishing your roast with a crispy "skin":
Pre-heat oven to 350 F
For each roast:
1 sheet of yuba (dried tofu skin - available at Asian markets) - soaked in HOT water until soft, but do not over soak, the yuba will fall apart.
1/8 C olive oil or mild vegetable oil
1 T tamari
1/8 t. smoked paprika
Gently pat the yuba dry. Combine the oil, tamari and paprika and rub on both sides of the softened yuba sheet. Lay the oiled yuba sheet vertically on the counter. Place the roast at the bottom and roll the roast up in the yuba skin, tuck the ends under and place on a lightly oiled baking sheet.
Bake for 15 minutes, flip over and bake for 15 minutes more, until golden brown. Remove from oven , slice with a serrated knife and serve with vegan gravy. If the mood strikes you  - add all the trimmings for a holiday or special occasion feast. 
Don't forget - you have a second roast! 
Simply steam the reserved roast for 20 minutes, glaze, finish and roast for a second feast later in the week! Slice thin and top with cranberry relish for an awesome sandwich filler, too.

Smoked "Cheddar" spread

1 tub of Tofutti Cream Cheese (or any other vegan "cream cheese")
1/8 teaspoon garlic powder
1-2 teaspoons smoked paprika
1/2 teaspoon prepared horseradish
1/2 teaspoon Mrs. Dash or 21 Salute (salt free herb seasoning)
1/2 teaspoon Sea salt or Kosher salt
pinch cayenne pepper (or more, if you like it hot)
tumeric - just a touch for color

Bac~Os, chives and/or green onions for garnish

This is pretty straight forward.
Put the entire contents of 1 tub of "cream cheese" in a bowl.
Add the next 7 ingredients.
Mix well.
If you are serving immediately, you can mix in the Bac~Os and Chives, form a ball or cheese log, then roll in more Bac~Os and chopped green onions.
Otherwise - spread on crackers and sprinkle with Bac~Os and chive snips.
PS, FYI, BTW and BTO - Bac~Os are not meat. Not by a long shot.
Also, as long as I still have your attention, you could use "real" cream cheese too, if that's how you roll.

Gigantes with kale

 

Gigantes are HUGE lima beans that a popular in Turkey, Greece and throughout the middle east. You can find them in middle eastern markets.

Pre-soak:
3 C Gigantes washed and drained
4 C water
combine in a large stockpot, bring to a boil over high heat. Boil for 2 minutes and remove from heat. Let stand 1/2 hour. Drain and rinse.
Cook Gigantes:
3 C pre-soaked Gigantes
10C water
1/2 t cracked black pepper
1 bay leaf
1/2 t dried oregano
combine in large stockpot over high heat until it boils, reduce heat and simmer for 2 - 2 1/2 hours until beans are tender but not mushy.
Drain and reserve cooking water. Set aside beans and water, for now.

Gigantes with Kale:
2-3 T Olive oil
2 cloves garlic - minced or crushed
1 bunch kale - washed and torn into bite size pieces
1 tomato - diced
bean cooking water
kosher salt
zataar (middle eastern seasoning) -or- crushed dried rosemary

Braise the kale - Heat olive oil over medium high heat. Add kale and saute for a minute or two. Add garlic.
saute until the kale is on the verge of browning, then add 1/2 C of the bean cooking water, reduce heat to medium, cover and simmer for 5 minutes. Remove lid add cooked Gigantes and heat until most of the water is gone. Add the tomato, toss lightly over medium heat until all of the water is gone.
Remove from heat. Place in a large serving bowl.

To serve place individual serving in bowls - since we have varying tastes in my household, I let everyone season their own by drizzling with olive oil, sprinkling with kosher salt or sea salt and then adding either zataar OR crushed rosemary leaves. (Either one is delicious, but decidedly different and not so good together.)

Serve warm or cold. Enjoy!