· Collards, spinach, kales, chards, dandelion greens, beet greens, etc. - I used italian kale only last night, because it was what was on hand
· Chop garlic finely and sauté for a moment with olive oil – do not burn the garlic
· Chop and add greens, and sauté with salt, pepper, balsamic vinegar (steam with a lid on low heat for a moment when adding balsamic), Bragg’s, serve with a dash on top of Gomasio (a mixture of sea salt, seaweed, and sesame seeds) - I'm not serving L Gomasio because she doesn't need any added sodium.
Herbed Winter Squash______________________________________________
2 medium winter squash (about 2 pounds)
3 tablespoons earth balance vegan butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste
· If using delicate squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, the crosswise into ½-inch –thick slices. Other squash should be peeled, seeded, cut into 1 x ½ inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color – 3 to 5 minutes. Add the squash to the skillet, then the apple cider, vinegar, and salt.
· Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.
J’s Quinoa Pilaf with Apple____________________________________________________
Ingredients: 1 ½ cups of quinoa, 3 cups of vegetable stock/liquid using vegan bouillon cube(s), squirt of Braggs, ½ cup of almonds, 2 shallots, 3 stalks of celery, ½ T curry powder, ½ T turmeric, ½ T sesame oil, a bit of fresh mint (optional), ½ cup of currants or cranberries, 1 T lemon juice, 1 apple, salt and pepper
· Rinse 1 ½ cups of quinoa thoroughly, heat on medium/high until it starts to steam/dry them out as much as you can
· Add water/ water + vegan bouillon cube/vegetable stock (3 cups) to quinoa and bring to a boil
· Add a squirt of Bragg’s, put a lid on it (and do not lift until fluffing), reduce boil to low, simmer for 40 minutes, turn the heat off and steam for 5 minutes without lifting the lid, fluff lightly once with a fork
· Chop ½ cup of slivered almonds – toast at 350 degrees for 10 minutes – don’t over-toast
· Chop shallots and celery finely and sauté them together in olive oil, add the curry powder, turmeric, sesame oil, and fresh mint if its available (optional)
· Add quinoa (once done) to shallots and celery mixture and toss with the currants/cranberries and almonds, apple (chopped into very small pieces) , lemon juice, and salt and pepper to taste
- As a reminder: use about 2 T of coconut oil - heat in a pan on medium/high heat, and after you've chopped the tempeh into pieces the desired size, place in the pan and get a nice light golden brown on all sides. Set aside, and then before serving the meal, return the tempeh to the pan with whatever sauce or glaze you're using. I used an organic, gluten-free, vegan, low-sodium teriyaki.