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Vegan Chou Farci with Abbots Butcher
Vegan Chou Farci (Stuffed Cabbage)
- 1 head of savoy cabbage
- Olive oil
- 2 cups cremini mushrooms, sliced
- 1 package Abbots Butcher ground beef
- 1 can diced tomatoes
- 2 medium carrots
- 1 yellow onion
- Several sprigs of fresh thyme
- 1 clove garlic
- 1 tsp cloves
- 1 tsp sea salt
- 1 handful parsley, chopped
- 2 Vegan Eggs - 2 tbsp garbanzo flour whisked with 4 tbsp water. (Or egg replacer)
- 9" casserole dish, or springform pan.
Cabbage//
Cut core from the cabbage.
Remove large exterior leaves. Depending on the size of the cabbage you may need to use more/less to cover the bottom of your pan. We used about 3 leaves per layer. Even if you have very large leaves, it's best to layer at least two at a time so that they don't split.
Lightly steam cabbage leaves for about 2-3 minutes. Set aside to dry.
Filling//
Saute onions and carrots in about 2 tablespoons olive oil, until soft. Add garlic, mushrooms and sea salt. Saute for about five more minutes until mushrooms are soft. Then add the Abbots Butcher to the saute- this only needs a few minutes to warm up, and start to incorporate with the veggies. Lastly, add the tomatoes, thyme, and cloves. Allow to simmer for about 15 minutes while you preheat the oven to 400. Taste for salt.
As the last step, stir the vegan egg into the filling along with the chopped parsley.
Assembly//
Layer steamed leaves (2-3) across the bottom of an oiled casserole or springform pan. Add about 1.5 cups filling, spread evenly then top with a few more leaves. Alternate one more layer of leaves + filling making sure the cabbage covers the side of the pan, and that the filling is evenly distributed. The final step should be a layer of cabbage leaves.
Bake at 400 for about 40 minutes until the cabbage starts to lightly brown.
To Serve//
If using a springform pan, release the sides - and prepare a plate to flip the dish onto before serving. If using a casserole dish you will want to make sure the sides are loose before flipping onto a plate.
Slice and serve!
Serves 4-6
Kale Salad with Green Tahini Dressing & Buckwheat Crispies
If you're not roasting your kale, you're missing out on one of the most easy and delicious ways to prepare kale. No massaging or steaming necessary!
Buckwheat Crispies//
1 cup buckwheat, soaked for at least 2 hours (or overnight)
Rinse, and drain the buckwheat.
Toss with 2 tbsp olive oil, and 1 tbsp sea salt. (You want them salty!)
Bake in the oven 350 for about 20 minutes, stirring occasionally. Because of the soaking, these will come out crispy and chewy (and won't break your teeth!)
Kale//
2 large bunches of kale
Rinse kale, and cut off about 1 inch of the end. No need to remove stems.
Dry kale with paper towel, and toss with olive oil and sea salt.
Place in the warm oven, and roast for 8-10 minutes. This will soften the stems, and make the leaves crispy!
Dressing//
1/2 cup tahini
1 cup water
Juice of 1 lemon
1 clove garlic
2 green onions (roots removed)
1 handful parsley
1 handful cilantro
Blend all ingredients until smooth.
Assembly//
Drizzle kale with dressing, buckwheat crispies and 1 grated apple if you're feeling frisky!
This salad was SO GOOD.
recipe by Meredith Baird
Daring Chicken Fajitas with Pumpkin Seed Cilantro Crema
Daring Chicken Fajitas with Pumpkin Seed Cilantro Crema
- 1 white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 package Daring foods, original plant based chicken pieces
- 2 tbsp Hi Note Sloppy Papi seasoning, or your favorite store bought fajita seasoning
- Pinch of Sea salt
- Olive or avocado oil for sauteing.
Saute onions until soft and caramelized, add red pepper and Daring chicken pieces and continue to sauté for another 5 minutes until peppers start to soften. Add Hi Note or your favorite fajita seasoning. Continue to saute for another five minutes. Add a little oil if needed.
Pumpkin Seed Cream//
- 1/4 cup pumpkin seeds
- 1/2 avocado
- 1 clove garlic
- 1 handful cilantro
- Juice of 1 lemon
- 1 cup water
- 1 tsp sea salt
Blend all ingredients until smooth.
Assembly//
Serve fajitas with your favorite tortillas (we love siete), pumpkin seed cream and plenty of fresh cilantro.
recipe by Meredith Baird
Butterfly Blue Pea Coconut Rice
Butterfly Blue Pea Coconut Rice with Lemongrass and Cardamom
served with collard wraps and crushed cashews
1 cup jasmine rice, rinsed
1 cup coconut milk
1 1/2 cups water
1 piece lemongrass, smashed and cut into 2-in pieces
1 tsp butterfly blue pea flower
1 tsp sea salt
2 tbsp coconut oil
Heat coconut oil on medium heat, and saute the lemongrass stalks just to open up the fragrance. Add the rice, 1 1/2 cups of water, coconut milk and salt and bring to a boil. Reduce heat, and cover to cook and steam rice for about 12 minutes, stirring as little as possible. (Just check in on it one or two times) When rice starts to get tender stir in the butterfly blue pea flower and cardamom. Taste for extra salt if needed.
Once the rice is cooked. Remove from heat, but leave covered to steam for another 10 minutes before serving.
Assembly//
Serve on its own, or like we did with collard leaves, chopped cashews, and a few flowers for garnish!
Akua Burger Sliders with “Thousand Island”
Preheat oven to 400 degrees.
Thinly slice the neck of a medium sized butternut squash (abt 1/4 in thick). Drizzle with olive oil and sea salt.
Bake at 400 for 6 minutes, then flip for another 4-5. You don’t want to bake it too long, or it will get too mushy to use.
Tofu Thousand Island
1 container of silken tofu
4 tbsp rice vinegar
4 tbsp organic ketchup
4 tbsp relish
2 tbsp maple syrup
1 clove garlic
1/4 tsp sea salt
Blend until smooth.
Burgers
We love Akua kelp burgers, but you could use any veggie burger you prefer!
Pan fry in a little evo according to package instructions.
Assembly
Quarter burgers per “slider”. Layer one slice of the butternut squash with generous amounts of dressing, arugula or preferred lettuces, and top with another slice of squash.
Makes about 8
recipe by Meredith Baird Figone
Hijiki Caviar, Cashew Crème Fraîche & Rice Paper Chips
Rice Paper Chips
4" in round rice paper wrappers
Neutral Oil, or olive oil for frying
The most easy, and satisfying fried thing you'll ever make.
Heat about 1.5 inches of oil in a deep pan. I used olive oil which is not always ideal for frying, but this we'll heat to only about 380 degrees which is below the smoke point for olive oil.
Once the oil is hot, drop in one wrapper at a time with tongs - and remove onto a plate lined with paper towel to absorb any extra oil.
Sprinkle with sea salt.
Hijiki Caviar
1/4 cup Hijiki seaweed soaked in water for about 20 minutes, the longer you soak the more water it will absorb so its ok if it goes longer
Once the seaweed is soft, strain.
Toss with 2 tbsp lemon juice, 1 tbsp olive oil and 1 tbsp soy sauce and a splash of sesame oil if you have it on hand.
Cashew Crème Fraîche
1 cup raw cashews
2 tablespoons lemon juice
1 tablespoon white miso (optional) If not using miso, add extra salt .
Approximately 1/2 cup of water to process
Pinch of sea salt.
Blend all ingredients until smooth.
Makes approximately 1 1/2 cups.
Serve with fresh chives.
Beet Noodles, Truffle Cream & Oyster Mushrooms
Noodles//
1 large beet, spiralized
Olive Oil
Sea Salt
Truffle Cream//
1 cup cashews
1/2 cup water
1/4 cup hi-note, Cheezio-Pepe (or 2 tbsp Nutritional Yeast, 1/2 tbsp garlic powder)
2 tsp truffle oil (Truff brand is good, and not crazy $)
1 tsp sea salt
Blend all ingredients until smooth.
Mushrooms//
1 lb oyster mushrooms, cleaned and torn
1-2 tbsp olive oil for sauteing
1 tsp sea salt
Juice of 1 lemon
Tear mushrooms to "shred" so you have nice long meat-like pieces. Saute in olive oil with sea salt for about 8 minutes making sure the mushrooms get nice and soft. Finish by adding lemon juice. This will help them brown, and round out the flavor.
To Serve//
You can toss the beet noodles with the truffle cream, and mushrooms to make a big delicious messy dish. But I prefer to toss the beet noodles in olive oil and sea salt, plate the sauce generously in the dish first- then top with noodles and mushrooms.
Garnish with your favorite herbs. We used basil!
recipe by Meredith Baird
CHI Foods Thai Larb
1 package Chi (Maple Sage and Italian both work great!)
1 clove garlic, grated
1 in chunk of ginger, grated
1-2 tbsp olive oil for the pan
1/2 red onion, thinly sliced on mandolin
1/4 apple cider vinegar
1 handful chopped cilantro, about 1/4 cup
1 handful chopped mint, about 1/4 cup
1 persian cucumber, thinly sliced
1 thai chili, minced or jalapeno
Juice of 2 limes
2 tbsp vegan fish sauce (or regular)
1/2 tsp sea salt
12 cabbage leaves
Directions//
Saute one package of Chi in a little olive oil. Add grated ginger and garlic to flavor. You don't want to burn the ginger and garlic, so you can turn the heat down once the Chi is warmed up!
Thinly slice red onion. Add to vinegar. This will be a "quick pickle" and take some of the bite out.
Add the sauteed Chi and all remaining ingredients to a bowl. Toss with lime juice, fish sauce and sea salt. You can drizzle with a little olive oil if needed, but it's not necessary.
Serve with cabbage leaves, and pickled red onions on top.
Serves 6 as appetizer, or 4 main
Chicory Rosa Salad + Lemon Walnut Dressing
In all honesty this recipe is all about the sauce, but if you're lucky enough to find these gorgeous light pink chicories they are a MUST. Good substitutions would be radicchio, endives or any other winter lettuce. You could also totally play it safe and go for kale, butter lettuce or romaine. It's nice to use a lettuce that has a cup quality.
Dressing
This is a dressing of the very chunky sort. Dip, dressing, you get it...
1 whole lemon, chopped (remove some seeds if you feel like there are a lot! I don't worry about a few)
1 clove garlic
1 cup walnuts, almonds, or pistachios
1/2 tsp sea salt
1/2 cup olive oil
After chopping lemons, pulse them in a food process with garlic. Add the walnuts and sea salt, and pulse until everything is well combined but still chunky.
Add in olive oil, and give it a few quick pulses. You don't want to over process once the olive oil is added or things will get sticky and pasty! The texture should be similar to a pesto.
Plate clean lettuces, and strategically cover with the dressing making sure it all gets disbursed somewhat evenly.
Finish salad with olive oil, sea salt and pepper, plus some sumac if you've got it!
Serves 2 entree salads, or 4 sides
recipe by Meredith Baird
Roamanesco "el pastor" Tacos
Sweet and Smokey "El Pastor" Sauce//
2 cup pineapple chunks (Reserve 1 cup for later)
1/4 cup orange juice
1 clove garlic
2 arbol chilis (start with 1, and add the second after tasting)
4 sundried tomatoes (preferably not packed in oil)
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon sea salt
Blend all ingredients until smooth (only 1 cup pineapple). This might read "spicy", but it does mellow out once you add it to the vegetable. It should have strong flavor!
Romanesco//
1 large head of cauliflower, or romanesco. Don't be afraid of the funky ones if you can get them!
Core the veg, and slice it into manageable bites.
Heat 2 tablespoons of olive oil, and sautée until it starts to brown and soften. Add a pinch of salt. You can add a few tablespoons of water to help. You don't want the bites to be crunchy!
Add the sauce the your sauce to your sautee, and simmer covered for about 8 -10 minutes. Add remaining pineapple chunks and simmer for a few more minutes.
Taste, and adjust for salt and a little extra chili powder if needed.
Serve//
With corn tortillas , avocado and cilantro.
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