Greens & Beans

I've never been a huge fan of pasta (I'd rather have rice noodles), but lately I can't get enough of this dish. The ingredients are simple: dark greens like kale, brussels sprouts, spinach, or collards; softer white beans like butter or cannellini beans; garlic, and pasta. Technique (and the right pan) is important to getting the greens seared and the beans bubbly and crispy on the outside (yet still buttery soft on the inside); if everything is hot but limp, it's like any other boring pasta with uninteresting texture. I use a thin wok because it's easy to sear the greens and beans this way, and it's also convenient for tossing them. I prefer to use a sturdy pasta shape like medium shells or orecchiette that will stand up well to all of the greens (you'll want lots!—this dish is best when the greens and beans outnumber the pasta.)

Ingredients (serves 2-3)

- 15 brussels sprouts prepared by cutting off the base, peeling off the leaves, cutting the base again to separate more leaves, and then slicing the center thinly. You don't want huge chunks of brussels sprouts, although if you're short on time, you can just cut off the base and quarter them.
- 1 bunch of kale, spinach, or collards, chopped into 2-inch wide strips
- 1 can butter or cannelinni beans
- ~2 cups uncooked pasta
- garlic (I actually prefer to use High Bulk Index (HBI) garlic powder in this recipe, but minced fresh garlic will work too, although you have to be careful of burning it with the hot pan)
- kosher salt
- coarse ground black pepper
- red pepper flakes (optional, but I like to add tons)
- olive oil
- cheese—I use a mozzarella-style vegan cheese, although Spencer prefers to use a smaller quantity of a sharp and salty cheese like a parmesean

Heat a wok or other large frying pan on medium-high heat. Meanwhile, cook your pasta. Once the pan is hot, add 2 Tbsp olive oil, brussels sprouts, greens, and beans. Toss and let sit for a couple minutes. Sprinkle with kosher salt and toss again. Repeat occasional tossing until at least half of the greens are slightly browned. If they aren't getting brown and your beans aren't getting a little crispy on the outside, then you are either tossing too often or your pan isn't hot enough. Add more oil if they start to stick. Add the garlic, salt and peppers and toss to distribute. Once the greens and beans are done, add the pasta, drizzle a bit more olive oil, and toss a few more times. I like to add my (fake) cheese while the pasta is still in the wok so that it melts and gets distributed evenly. Serve with vinegar for drizzling (I actually like to use Chinese black vinegar, but you can use dark balsamic vinegar too.)

Asian dumpling tips

Here's a great article by Andrea Nguyen on how to turn random veggies and leftovers in your fridge into delicious dumplings.

Southern dinner

Who says that southern food can't be vegan! My favorite band, The Drive-By Truckers, came to Boulder last night. We decided to cook a southern dinner before the show. We made biscuits, fried pickles, hushpuppies, fried okra, pulled "pork" and sweet tea. Sara brought some amazing greens to complement all of the fried cornmeal.



I used this recipe for the hush puppies, although I ended up having to add a ton more soymilk to get the right consistency.


The batter.


Frying the puppies. Use lots of oil and make sure it's hot! Use a thermometer if you have to.


The puppies should get nice and golden brown like this.

I used this vegan biscuit recipe for the first time and it came out really, really well. You want to just barely work the dough. Folding it over a few times helps get that nice flaky, layered consistency.

For the pickles and okra I used the same breading.

Wash: 2 cups unsweetened soymilk
           2 Tbsp egg replacer (I use a blend of potato starch and xanthan gum)

Breading: 1.5 cup fine cornmeal
                 0.5 cup all-purpose flour
                 0.5 cup chickpea flour
                2 Tbsp salt
                1 Tbsp cayenne
                2 tsp dried herbs

Make sure your pickles and okra are cold. I just use frozen okra pieces and let them thaw for a bit.


Dip the pickles or okra in the wash, and then transfer to the breading. For the pickles, repeat this step.



Fry in hot oil.

Ta da!

Wok-charred kale, radish, and brussels sprouts

I had just bought some radishes at the grocery store when I came across this article in the New York Times about roasting them. An odd suggestion, I thought, but I gave it a try last night. It was fantastic! I think I have a new summer side dish.

Wok-charred kale, radish, and brussels sprouts

1 bunch kale, chopped

6 radishes, sliced 

15 brussels sprouts, sliced

2 Tbsp olive oil

salt + pepper

black vinegar (balsamic works too)

Heat a wok over high heat until just about smoking. Add vegetables and then the oil (adding the oil second helps prevent splatters.) Toss and then let sit for 3-4 minutes before tossing again. Continue until about half of the kale is brown. Season with salt and pepper. Serve with vinegar to taste.

These greens still need another 10 minutes or so (on my not-very-hot stove, less if you are cooking with gas.):

Mushroom and kale udon soup with wontons

My mom visited town this weekend, so I made this udon noodle soup topped with local mushrooms, roasted kale and spinach, and homemade tofu wontons.


I sauteed the mushrooms with just some olive oil and salt.



And pan seared kale and spinach with some sesame seeds.



My mom and I made these wontons with store-bought wrappers. They are filled with cabbage, carrot, ginger, onion, and white pepper.



I deglazed the pan I used to cook the wonton filling to make a rich broth. I added some mushrooms, sesame oil, soy sauce, and black vinegar to fill it out.



Ready to serve.



Hazel Dell mushrooms are insanely delicious. Spencer's still a little creeped out by mushrooms, but as a vegetarian, I especially love their interesting texture and savory flavor.



The broth with udon noodles added.


Mom piles everything into the soup bowl.


Hooray wontons!