Last Christmas I asked for some new cookbooks to add to my bookshelf.  With the change to making vegetarian/vegan 4 times each week, I thought some updated cookbooks in my meat-focused cookbook collection would be welcome.

One book that kept coming up is Veganomicon many reviews felt it is the essential vegan cookbook on the mark and the subtitle even makes the not-so-subtle claim of being “The Ultimate Vegan Cookbook.”

I made a couple recipes this past week. The first is vegan enchilada recipe that uses kale and potatoes.  The other is a leek and navy bean with biscuits recipe that reminds me of a meatless, no dairy version of a light chicken and biscuit recipe I also have on this blog.

Of the two, the biscuit vegetables and bean dish was excellent. One of the best vegan recipes I’ve ever had.

Veganomicon is definitely worth picking up.  I have a ton of recipes I still need to get too.  Fortunately the first two recipes turned out great.  I look forward to more ultimate vegan success!

Find out more about the book and buy it here!

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Udon Noodles with Kale and Shitake Mushrooms

On November 13, 2011, in Recipes, by Chris Baccus
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A simple noodle dish for a quick meal is something you should have in your home cooking back pocket. This dish takes about 10 minutes total time.  You can do all the vegetable preparation and cooking while the udon noodles cook.

Udon Noodles with Kale and Shitake Mushrooms
Serves 4

1 package of udon noodles
4 oz. shitake mushrooms, thinly sliced
1 bunch kale, coarsley chopped
1 onion, half-moon thin slices
2 1/2 cups water
3 garlic cloves, finely diced
1 tablespoon fresh ginger, finely diced
2 tablespoons peanut oil
2 tablespoons miso
2 tablespoons mirin
2 teaspoons soy sauce
thinly sliced green onion to garnish

Cook udon noodles according to package. I use dry udon noodles and they take about 10 minutes to prepare. You can use fresh udon noodles too. They can be found in your refrigerated section.

While the noodles cook, cook the the onions and mushrooms in the peanut oil on medium heat for about 5 minutes stirring often until mushrooms are soft and onions are translucent. Add garlic and ginger and cook for 2 minutes.  Add kale and cook for another 2 minutes until kale starts to soften.

Remove vegetables from pan. Pour in water, miso, mirin, and soy sauce and whisk together. Add vegetables back to pan and keep on low heat.

Drain noodles and rinse with cold water. Add noodles to vegetable broth mixture and cook for about 2 minutes on medium heat.

Serve in bowls and add sliced green onions to top.

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Orecchiette with Kale and Cherry Tomatoes

On August 6, 2011, in Recipes, by Chris Baccus
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This is a very simple dish and a great way to put some fresh kale to use. It’s likely even people who do not normally like kale will find it enjoyable in this dish.

Best part this dish takes less than 15 minutes including preparation.

Orecchiette with Kale and Cherry Tomatoes

Serves 4

1 lb Orecchiette pasta
1/2 bunch of kale, cut into large pieces
1 cup cherry tomatoes, cut in half
3 garlic cloves, thinly sliced
1/2 cup olive oil
1/2 cup grated Parmesan Reggiano
1 tablespoon butter
4 leaves of fresh sage

Cook pasta according to directions, most likely around 8-9 minutes.

Add garlic and a about a table of olive oil to a saute pan. Cook garlic for about 2-3 minutes making sure not to burn on medium heat. Add butter and hand tear small pieces of fresh sage into pan. Cook for about 1 minute then add kale. Cook kale for about 4 minutes turning frequently. Remove everything from the pan to a small bowl. Do not rinse saute pan.

Pasta should be done. Drain. Once pasta is finished, add remaining olive oil to saute pan. Add kale mixture and tomatoes. Cook for about 2 minutes then add pasta. Stir everything together and add Parmesan Reggiano mixing it so everything is coated.

Serve with a chunk of bread.

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Chicken, Potato, and Mustard Greens Hash

On May 10, 2011, in Recipes, by Chris Baccus
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Chicken, Potato and Mustard Greens Hash

Serves 4

2 boneless skinless chicken breasts. diced into small chunks
1 bunch mustard greens, coarsely chopped
6 medium white potatoes or yukon gold, diced into 1/2″ cubes
2 garlic cloves, thinly sliced
1 shallot, finely chopped
1 spring fresh thyme
2 tablespoons olive oil
salt and pepper to taste
juice of 1/2 lemon

In a small saucepan, heat some water and add potatoes. Cook for about 8 minutes after water comes to boil. Reduce to a gentle boil. Test to desired doneness.

Heat 1 tablespoon of olive oil in saute pan and add diced chicken to pan, fresh thyme, salt and pepper then saute for 10 minutes until done.

Remove chicken from saute pan, keeping any browning from chicken (do not rinse.) Add one tablespoon of olive oil, garlic and shallot. Saute for 1 minute, do not burn on medium heat. Add mustard greens and add some salt and pepper and a little more oil if necessary. Cook until gently wilted. Add drained cooked potatoes and cooked chicken to saute pan with greens. Squeeze 1/2 of a lemon into pan and combine all ingredients.

Serve immediately.

Note: You can substitute other greens for Mustard Greens. Spinach, chard or kale all would work fine.

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Moroccan Quinoa Pilaf

On April 20, 2011, in Recipes, by Chris Baccus
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This week I decided to cook from some other food bloggers. Last night I went with a quinoa recipe from The Whole Life Nutrition Kitchen blog.

I made a few minor changes due to Whole Foods being out of Kale last Sunday. We had picked up some locally grown Swiss Chard at a market in McKinney, TX called Local Yocal. I also did not have the Herbamare Ingredient but the dish tasted great regardless. I was also low on currants and went with a blend of golden raisins and dried cranberries.

Click here for the full recipe:
Moroccan Quinoa Pilaf

 

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