Delightful Kale Pastries

Kale pastries and butternut squash soup

There is a local Washington farm that is still growing kale in a greenhouse, and I’ve been snatching it up every time I see it at our local food co-op.  (If you are local, I’m talking about the fabulous PCC Natural Markets).  Usually I simply make sauteed kale with some raisins and pine nuts, but tonight I felt like fancying it up a little.  So I thawed out some of my favorite Aussie Puff Pastry dough and made these luscious little kale pastries.  They made a fabulous accompaniment to our dinner of butternut squash soup.

Ingredients:

• 1 or 2 sheets puff pastry, thawed*
• 1 large bunch kale, finely chopped
• 1 small onion (or 1/2 large), finely chopped
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 1/4 cup nutritional yeast flakes
• 1/2 tsp salt
• freshly ground black pepper, to taste
• 1/4 – 1/2 cup water

Preparation:

Lay puff pastry on a lightly oiled baking sheet.  Cut into 9 equal squares.  Set aside.  Preheat oven to 400 degrees F.

Heat olive oil in a deep skillet over medium heat.  Add onions and garlic, and sautee until translucent but not browned.  Add kale, along with a splash of water, and stir.  Cover with a lid and let simmer for about 10-15 minutes, stirring frequently.  Add water several times during this process, so that the kale does not stick to the pan.  Remove from heat and add salt, pepper, and nutritional yeast flakes.  Stir to combine.

Place a heaping tablespoon of the kale filling in the middle of each pastry square.  Pull two opposite sides of pastry together over the top, overlapping slightly.  It helps to lightly moisten the pastry where the edges touch.  This will keep the pastry from unfolding as it bakes.

Bake pastries at 400 degrees F for 15 minutes, until tops are golden brown.  Serve immediately.

* Each sheet of Aussie Bakery’s puff pastry dough is about 7 oz.  If you are using a different brand, just be sure to cut pastry into equal-sided squares.  I used only one sheet of pastry dough in this recipe, and had some kale mixture leftover, so you could probably make 2 entire sheets of pastry for a yield of 18 kale pastries.

Scalloped Potatoes

Here is another “veganized” comfort food from my childhood – I’ve definitely been on a casserole kick lately, must be all the rainy weather we’ve been having in the Pacific Northwest! Many people seem to think that white potatoes are devoid of nutrition, but that is not the case at all! If you leave the skins on (as I do in this recipe) they contain hefty amounts of iron, as well as potassium, vitamin C, fiber, and even protein! So dig right in, it’s good for you!

Ingredients:

• 1 small onion or 1/2 large onion, finely chopped
• 1 clove garlic, minced
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp unbleached white flour
• 3/4 tsp salt
• freshly ground black pepper to taste
• 1 1/4 cup soy milk
• 1/4 cup nutritional yeast (optional)*
• 3 medium baking potatoes

Preparation:

Lightly grease a 1 1/2 quart casserole dish, set aside. Preheat oven to 350 degrees. Combine flour, salt, and pepper in a small bowl, set aside.

In a medium saucepan, on medium-high heat, cook onion and garlic in olive oil until tender. Stir in flour mixture. Quickly add soy milk, all at once, and continue to stir and cook until thickened and bubbly. Remove from heat and stir in nutritional yeast, if desired. Set aside.

Wash potatoes well, and slice thinly (please don’t peel them!). Place half the sliced potatoes into the prepared casserole dish. Cover with half the sauce. Layer the remainder of potato slices on and cover with remainder of the sauce.

Bake, covered, for 40 minutes. Remove cover and bake for an additional 20 minutes or until potatoes are tender. Allow to cool for at least 5 minutes before serving.

* I’ve once again mentioned nutritional yeast as an optional ingredient in this recipe, but the casserole is good without it as well. I’ll add nutritional yeast to just about anything savory, but I promise, you can cook delicious vegan food without it if you have difficulty finding it, or it just isn’t your cup of tea!

Twice-Baked Potatoes

Twice-baked potatoes are the perfect combination of creamy mashed potatoes and hearty baked potatoes – the marriage of comfort food and elegance! Potatoes are an excellent source of potassium and iron, and contain a respectable amount of protein, fiber, and vitamin C as well. So dig in!

Ingredients:

• 3 – 4 baking potatoes
• 1/2 cup vegan sour cream, homemade or storebought *
• 1 – 2 Tbsp soy milk
• 2 Tbsp finely sliced green onions, green part only
• 2 Tbsp nutritional yeast, or “yellow spice” **
• 1/2 tsp salt, or to taste
• freshly ground pepper to taste

Preparation:

Preheat oven to 425 degrees F. Wash baking potatoes and prick all over with a fork. Wrap each potato in foil and bake right on the oven rack, 40 – 60 minutes, depending on the size of the potatoes. Take them out when they are slightly underbaked.

Unwrap potatoes. Let stand about 10 minutes. Cut a lengthwise slice off of each potato, and discard (or eat it, like I do!). Scoop pulp out of each potato into a large bowl, leaving about 1/2 inch of pulp on bottom and sides.

Mash the potato pulp with a potato masher or an electric mixer on low speed. Add vegan sour cream, green onions, yellow spice, salt, and pepper. Mix thoroughly. Add as much soymilk as needed for desired consistency. Spoon mashed potato mixture back into potato shells. Sprinkle tops of potatoes with additional yellow spice and black pepper, if desired.

Bake potatoes for an additional 20 to 25 minutes, or until tops are lightly browned. Enjoy!

* Tofutti Sour Supreme or Better Than Sour Cream are increasingly available at many supermakets and health food stores (buy the Better Than Sour Cream if you can, it does not contain hydrogenated oils). However, making your own vegan sour cream is easy! Simply place a package of Mori-Nu firm silken tofu into a food processor, add 3 Tbsp lemon juice, 1 Tbsp canola oil, 1/2 Tbsp agave nectar (or other liquid sweetener), and 1/2 tsp salt, and blend until smooth and creamy.

** “Yellow Spice” is a staple in my house! Place 1/2 cup nutritional yeast flakes into a coffee grinder or spice grinder, add 2 Tbsp sesame seeds, and 1/2 tsp salt. Blend to a powdery consistency. We sprinkle this on many foods, kind of as a Parmesan cheese substitute. It’s a nice way to get a little extra Vitamin B-12, and it tastes yummy!

Double Cornbread

If you like cornbread that’s a little bit sweet and very moist, this recipe is for you! I often serve this with a hearty soup, such as split pea soup, lentil soup, or vegan chili. If you prefer a smooth cornbread without corn kernels (or you don’t have any on hand), feel free to omit them – it will be delicious either way!

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat pastry flour (or unbleached all-purpose flour)
• 1/4 cup natural sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup plain soymilk
• 1/3 cup canola oil
• 1 1/2 tsp Ener-G Egg Replacer powder mixed with 2 Tbsp warm water *
• 1 cup frozen corn kernels

Preparation:

Preheat oven to 400 degrees F. Lightly grease or oil 8 x 8 inch baking pan, and set aside.

Combine corn meal, flour, sugar, baking powder, and salt in medium bowl. In a seperate bowl, combine Ener-G egg replacer and warm water, then mix in oil and soymilk. Add wet mixture to dry mixture, stir until just mixed. Gently fold in frozen corn kernels, and pour into prepared baking pan.

Bake for 22 – 25 minutes or until toothpick inserted in center comes out clean. Serve warm.

* Ener-G Egg Replacer powder is a thickening agent made from potato and other starches, and can be found in most health food stores. It can also be found at many mainstream supermarkets such as Fred Myer and QFC. It may seem expensive at $5.00 or more per box, but one box lasts a very long time, and is a handy addition to any vegan kitchen!

Sauteed Kale

Kale is abundant this time of year, and it is oh-so healthy! It is chock full of vitamin A, and has respectable amounts of calcium, iron, protein, potassium, and vitamin C. Not to mention all the phyto-nutrients in that dark green pigment! When I first tried to cook kale, I just steamed it and served it plain, and wasn’t impressed. After some trial and error, I’ve happened on the following way to cook kale – sauteed, and tossed with toasted pine nuts and raisins. Pine nuts make any dish taste delicious, and I especially like the way the sweet raisins contrast with the strong flavor of the kale. Enjoy this one often!

Ingredients:

• 2 Tbsp extra virgin olive oil
• 2 cloves garlic, crushed or finely chopped
• 1 large bunch raw kale, de-stemmed and chopped *
• 1/4 cup pine nuts, toasted **
• 1/4 cup raisins
• salt and freshly ground black pepper to taste

Preparation:

Heat olive oil in a large skillet over medium heat. Add garlic and sautee for about one minute. Add kale and sautee until it looks bright green all the way through (about 5 minutes). If your pan is small you may need to add kale in batches, as it will shrink as it cooks. Remove from heat and stir in pine nuts and raisins. Salt and pepper to taset, and serve immediately.

* To easily remove the stems of kale, simply hold kale by the stem (stem facing you), and push the leafy portion down the stem with your other thumb and fingers.

** To toast raw pine nuts, place them in a single layer on a cookie sheet and bake them in a 350 degree oven for about 5 minutes. You will want to check these frequently as pine nuts will burn in an instant! I recommend toasting them as your first step and having them set aside before you begin cooking the rest of your meal. It is just too easy to burn them when you are distracted with whatever else you might be cooking!

Marinated Baked Tofu

If anyone is unsure about trying tofu, give this recipe a try!! Tofu is the perfect food for marinating as it readily soaks up flavors, and once baked takes on a lovely chewy texture. If you cut the tofu into thin slabs, it makes a nice sandwich filling; if you cut it into cubes, it’s great thrown into a stir-fry. But once I have smelled this baking for an hour, it’s all I can do not to gobble it all up immediately just as it is! For that reason, I always double or triple this recipe! Joanne Stepaniak deserves the credit for this delicious marinade, which can be found in her cookbook Vegan Vittles.

Ingredients:

• 2 Tbsp soy sauce (I use low-sodium)
• 1 1/2 Tbsp pure maple syrup
• 1 Tbsp brown rice vinegar (you can substitute regular white vinegar, I did!)
• 1 Tbsp fresh gingerroot, grated or minced (or 1/2 tsp ground ginger)
• 1 Tbsp toasted sesame oil*
• 2 cloves garlic, crushed or minced
• 1 pound firm or extra-firm tofu (use extra-firm if you can find it!)**

Preparation:

Drain the tofu, then pat dry with a kitchen towel. Set aside on top of another dry towel while you prepare the marinade. This will take some of the moisture out of the tofu, which will allow it to soak up more flavor!

Combine all other ingredients in a bowl. Cut the tofu into any shape you desire! You can cut it into cubes, slabs, or triangles. To make triangles, like those pictured above, simply cut the block of tofu in half or in thirds so that you have 2 or 3 equal slabs (depending on the thickness desired). Then cut each slab into quarters, and cut each quarter across diagonally to form triangles. Lay tofu in the bottom of a container and pour marinade over the top, being careful to cover every inch of tofu! Cover and refrigerate for at least 2 hours, or overnight if you wish. Turn tofu over once or twice during this time so that all sides marinate equally!

Preheat oven to 350 degrees. Drain marinade off of tofu and save for another use – it makes a great sauce for a stir-fry! Place marinated tofu pieces in a single layer on a lightly oiled or sprayed baking sheet. Bake for about 1 hour, flipping tofu after 30 minutes! Let stand at least 5 minutes before serving. Serve hot or cold.

*Don’t skip the toasted sesame oil – it is really a key flavor in this marinade! You can find it at some supermarkets, Asian food stores, or health food stores. I got mine from Trader Joe’s.

**Make sure to use regular tofu, found in the refrigerated section of the supermarket and packed in water (as opposed to silken tofu, which is found in aseptic packaging on a supermarket shelf).