Rosemary Potatoes & Collard Greens with Vegan Sausage

I'm so glad I had a couple of Tofurky Italian sausages in the freezer so I could make this dish. I found the recipe in Wild About Greens and it has my favorite greens in it-collard! 

I pre-cooked my potatoes a little too much and they started falling apart. 

Fresh rosemary, paprika and red pepper flakes give this a just right spicy seasoning. 

 ~ Rosemary Potatoes & Collard Greens with Vegan Sausage ~

My big cup of rosemary! I just transplanted it into this giant teacup; it had outgrown the little container it was in. 

We went to a neighborhood potluck this weekend and my friend made a vegan dish just for me! A curried butternut squash and brown rice casserole. So sweet! I knew there wouldn't be much else in the way of veggie food so I made a huge green salad with lots of veggies. I also brought containers of walnuts and dried cranberries to toss in the salad. I wanted something sweet to bring so I made a double batch of "Raspberry Apple Crisp" from La Dolce Vegan. Instead of just raspberries I used frozen mixed berries. Everybody loved the crisp (crumble). All of the other desserts were heavy, rich and sugary so it was nice to have a lighter dessert to offer.

Organic apples washed and ready for the crisp! 

Hoisin-Glazed Bok Choy w/Tofu & Soba Noodles plus Two Favorites

Another delicious recipe from Wild About Greens.

I used a tub of water-packed extra firm tofu so it would cube and brown nicely. 

Bok choy (love!), carrots, green onions, ginger, and a sauce made with hoisin and orange juice topped with some toasted slivered almonds. Yum! 

My favorite of all time noodles-Soba buckwheat. 

~Hoisin-Glazed Bok Choy with Tofu & Soba Noodles~

Of course I like mine hotter so I added some Sambal Oelek and also a couple dashes of Bragg's. 

I made a couple of long-time favorite recipes this week. I had a bag of frozen cranberries hanging out in the freezer from the holidays (!) so I made this Cranberry Apple Crisp recipe from La Dolce Vegan. I doubled the recipe and used the whole bag of cranberries. 

I have made this before using rehydrated dried cranberries. They just don't give it the extra tartness that using fresh cranberries does. 

~Cranberry Apple Crisp~
So yummy warmed up for breakfast with a glass of soymilk.

Bar-B-Q Chicken Sandwich & Coleslaw
from Give Them Something Better
My hubby and I could eat this BBQ and coleslaw once a week!

Chard with Brussels Sprouts & Red Peppers

Mmm! Two of my favorite veggies-

Brussels Sprouts and Swiss chard in one dish from Wild About Greens. 

So easy to to saute everything in one pot. I had an orange bell pepper so I used that instead of a red one. I sprinkled some toasted pine nuts on top for a little crunch. 

I had some of my favorite vegan tamales in the freezer so I served them with the chard and Brussels sprouts for a quick meal. 

 ~Chard with Brussels Sprouts & Red Peppers~

Another "so easy" meal to make:

Fireplace Chili Mac from Kathy Hester

This recipe uses a half cup of fire-roasted salsa so this time I portioned out the salsa into 1/2 cup sizes and froze them. The next time I want to make this I just need to thaw the salsa out and it's ready to go. I keep all of the other ingredients on hand to make a quick dinner when I don't feel like cooking. 

Red Lentil Dal with Red Beans & Greens

Another "greens" recipe from Wild About Greens. This calls for some curry powder or garam masala. I was out of my homemade garam masala so I mixed up some more. It's an easy recipe out of  La Dolce Vegan. 

Six ingredients for the garam masala. 

~coriander, cumin, cardamom, ginger, allspice and pepper~

My favorite vegan naan bread from Sprouts. I like to keep a bag of this in my freezer. 

~ Red Lentil Dal with Red Beans & Greens ~

The red lentils and seasonings get cooked down to a mush for easy dipping. Then you add in some kidney beans and greens; I used spinach and arugula. The recipe calls for 8-10 oz. of greens but after adding about 4-6 oz. I couldn't imagine adding another 4 ounces into the dal. That was a lot of greens! Of course this wasn't spicy enough for me and it seemed kind of bland so I had to add some more salt, cilantro and sriracha sauce. 

Stir-Fried Collard Greens with Soba Noodles

I'm always looking for ways to cook collard greens and this recipe in Wild About Greens is perfect. She gives you the basic recipe to cook the greens with garlic, shallots and a little apple cider vinegar. Then she lists several different variations to add in to the cooked greens. 

 Thinly sliced collard greens cooking with garlic and shallots.

I love buckwheat soba noodles and they really complement the flavor of the collard greens. After cooking the noodles I tossed them with the greens and added a little Bragg's and hoisin sauce. 

Collard Greens with Buckwheat Soba Noodles

I garnished the greens and noodles with chopped green onions and served them with Gardein Crispy Tenders. I wanted a little more heat to mine so I added some Sambal Oelek.

Brownies & Pasta

Trying a few more new recipes the past few days. I did make a favorite Brussels sprouts recipe from Chloe's Kitchen, "Maple-Roasted Brussels Sprouts with Hazelnuts (pine nuts)". I love the crispy bits of Brussels sprouts! 

~ Espresso Brownies ~

The Espresso Brownies from La Dolce Vegan were scrumptious! The recipe calls for a shot of espresso and since I don't have an espresso machine I just mixed up some instant with 1 1/2 oz. hot water and 2 tsp. of the espresso powder. It gave these brownies a deep, rich chocolate mocha flavor. I frosted them with the Chocolate Cake Glaze recipe from LDV. They were even better with some So Delicious Coconut Milk Vanilla Bean ice cream! 

~ Pasta with Greens, Chickpeas & Olives ~

This pasta dish is from Wild About Greens, by Nava Atlas. So many ways to use all kinds of greens in this cookbook. I used Swiss chard along with garlic, red bell pepper, tomatoes, chickpeas and kalamata olives to make a hearty dish. A sprinkle of some red pepper flakes gives it a nice spicy taste. It is garnished with some toasted pine nuts and chopped fresh basil. 

Lentil Soup with Greens & Tiny Pasta

Another great recipe from Wild About Greens.

This recipe doesn't use vegetable broth; just water. The oregano, basil and thyme along with some fire-roasted tomatoes and red wine gave it lots of flavor though. I used a bunch of chopped lacinato kale for the greens. This made a big pot so I froze the leftovers for a quick supper later. 

Lentil Soup with Greens & Tiny Pasta

I served the soup with some garlic bread made with sourdough bread, Earth Balance margarine, garlic powder and nutritional yeast sprinkled on top and broiled. 

Hoisin-Glazed Collard Greens & Sweet Potatoes

A new favorite collard greens recipe! 

Wild About Greens has lots of inventive ways to use greens. 

The hoisin-glazed sweet potatoes offset the bitterness of the collard greens. I spiced it up a little with some dried red pepper flakes. 

I served the collard greens and sweet potatoes with a Gardein Turk'y Cutlet and some sliced mini peppers. 

Pasta with Asparagus, Arugula & Sun-Dried Tomatoes

This pasta dish is from Wild About Greens.

The recipe calls for arugula but you can substitute spinach, which I had. I had a bunch of asparagus that needed using and this was perfect. So easy to make and so tasty. I thought it needed a little more seasoning and spice so I added some crushed red pepper flakes on top of mine. I served it with some mixed veggies for a quick meal. 

I had one Gardein Chik'n Scalloppini that I chopped up for the hubby to add to his to give it a little more "meat!"

Cumin-Roasted Cauliflower & Kale

This sounded so tasty in Wild About Greens; cauliflower, red bell pepper, kale and cumin seeds; but it was rather bland. I sprinkled some Slavo Salt on top which helped. Eh, probably won't make this again unless I doctor it up alot. 

I served the roasted veggies with sauteed mushrooms, sliced Yukon Gold potatoes and Gardein Chik'n Scallopini. 

Garlicky Greens and Gnocchi

Sprouts had a big buy one, get one free sale. I love these Rising Moon Organics Gnocchi. Another favorite is their Vegan Spinach Florentine Ravioli. This was an easy and quick meal to fix tonight.

I always keep Muir Glen pasta sauces on hand for quick meals.

I had to make a double recipe of the Citrus, Black Pepper and Cheese Cauliflower from Betty Goes Vegan. Yum!

I rounded out the meal with some Simple Garlicky Greens from Wild About Greens by Nava Atlas. An easy, flavorful way to eat your greens. I used spinach and arugula this time. Instead of the salt and black pepper I sprinkled Slavo Salt on top. And my ever-favorite Faux Parmesan Garlic Bread!

Tostadas with Chili-Spiced Greens & Potatoes

Wow~can't believe it's been so long since I've posted anything. Busy, busy month. I threw a big bash for my 50th birthday which was actually last month but we celebrated this month. I had everyone bring their favorite finger food to share. I made my favorite vegan ranch salad dressing with veggies and dried veggie chips and Cilantro Jalapeno Hummus with pita bread. I also served Grilled Tofu Veggie Kabobs. I marinated the tofu and my mom grilled them up for me on a grill pan. They were delicious! Now if only I had taken pictures of everything. :(  

I've had this cookbook for awhile now and decided to try a few recipes out of it. The first one I tried, "Quinoa with Chard & Chickpeas" wasn't a success so I'm not including it in my blog because I won't make it again. Tonight I tried the tostada recipe; the combination of ingredients sounded a little strange but it turned out great.

 

The potato and greens (I used baby spinach) mixture. The recipe called for a mashed avocado to be added into the mix but I didn't have one and I really didn't miss it.

Love the flavors of lime, cumin and cilantro! I topped my tostada with a little Daiya cheddar shreds.