This delicious and healthy recipe is from “Big Vegan,” another one of my cookbooks that I really need to explore more. I like that the recipes use very basic and healthy ingredients that really shine in the finished dish.
For this particular recipe, kidney beans are mashed and combined with cumin, garlic and a pinch of cinnamon. They are then cooked with a bit of soy sauce (I used Bragg’s) and green salsa, and then spread on a tortilla with fresh avocado and hot sauce. The recipe calls for Romaine lettuce as an accompaniment, but I added kale to give it more nutritional value. (Tip: Give your kale a massage to break down some of the fibers to make it more tender.)
Since I was planning on this being our lunch option for a few days, I made the bean mixture ahead of time. You can just give the wrap a quick warm-up in the microwave or it’s just fine cold.
When I’m stressed out, I like to cook/bake. And on Sunday I was a cooking fiend. I made cinnamon rolls, sesame tofu wraps for our lunches this week and this Kale and White Bean Pizza from “Big Vegan.” The wrap I’ll post later. (Also, I still plan on making the vodka sauce recipe I mentioned last week. I just didn’t have vodka on hand to make it at the time.) I’ve barely scratched the surface of the book “Big Vegan” and this pizza and the wrap remind me that I really need to use the book more often.
For the crust, I actually used the pizza dough recipe from “Vegan with a Vengeance,” but next time I’d like to use the whole wheat crust recipe featured in “Big Vegan.”
Now, this isn’t the cheesy, gooey-type of pizza you typically think of, but it’s crave-worthy on its own. The flavors come from white beans — in this case, cannellini beans — that are mashed with roasted garlic cloves, thyme, tomato paste and olive oil. The bean mixture is spread over the pizza dough. Kale that has been blanched is layered on top and takes on a slightly crunchy texture after it’s been baked.
Have any of you made recipes from “Big Vegan”? If so, do you have any to recommend? The book truly lives up to its name and with so many recipes, it’s kind of overwhelming.
How are you all coping with the heat? It’s been triple-digit hot here in Louisville, so I see lots of salads and cold soups in our future. (As well as frozen daiquiris and margaritas.) Here are a few items I came across this past week that might interest you. Have a great weekend!
I want to make these Kale Avocado Wraps with Spicy Miso- Dipped Tempeh for lunch this week.
Homemade Tangy Macadamia Sour Cream (there’s a video too).
I want to veganize this No Bake Blueberry Cream Pie.
One person’s account of going vegan for 30 days.
Being vegan and a marathoner.
And a little music from the band Television to get your weekend started:
Yep, this weird combination of food was our dinner last night. Well, I guess only the avocado is weird. After being sick for nearly two weeks (!), I’m still trying to get back into the swing of things. For that reason, I’ve been keeping our dinners pretty simple. This particular meal is really easy and cheap to throw together.
I mixed cans of pinto and kidney beans into a pan, added a bit of liquid smoke, a bit of vegetable bouillon for the flavor and saltiness, and freshly cracked black pepper. For the greens, I just cooked down kale in olive oil and added salt and pepper.
For serving, I drizzled a little olive oil and hot sauce onto the beans and added sliced white onion. I also drizzled a little apple cider vinegar on the greens. For this particular dinner, I had an avocado that needed to be used so I sliced it on the side because why not? I’m a sucker for avocado on anything or even by itself.
I promise we do eat more than stir-fry, but I thought I do another post to hopefully give you more ideas for your own. It’s such a great way to use up extra veggies you have on hand. For the dish you see above, I fried cubes of tofu in my wok, then I added carrots, edamame, a green pepper and some kale that needed to be used. A couple of vegetable gyozas from Trader Joe’s rounded out the meal.
I just realized that my food has been taking on the shape of pie lately. Weird. Anyway, this delicious dish is one of the lunch items I have included in my latest meal plan, which is in “beta” right now. The recipe comes from “Vegan Brunch.” It’s one that I’ve been wanting to make for a while, but was inspired to do so after reading a post on Luminous Vegans’ site. I opted to make my own pie crust, but I wouldn’t blame you one bit for buying a store-bought crust. The final result is so, so good and really does taste very similar to its egg-based counterpart. I served mine with a kale and apple salad with a lemon and olive oil dressing.
Want to know a trick for tenderizing raw kale? Give it a massage. First remove the woody stem, then tear the leaves apart with your hands. Submerge the kale in water to give it a rinse. Finally, massage the kale by giving handfuls of it a squeeze. Dark spots will appear on the leaves, which means the fibrous veins are breaking down and the leaves are becoming more tender. Cool, huh?
Wow, it’s been a while since I’ve written a post. Sorry for that. Things have been so busy at work. Not that I’m complaining, but this blog has definitely taken a back seat.
But that doesn’t mean I haven’t been keeping up with vegan food. A few weeks ago, I picked up a new cookbook, “Big Vegan,” by Robin Asbell. It certainly lives up to its name. The book has so many different recipes, it’s overwhelming. What caught my eye were the various sandwich, wrap and salad recipes since I always seem to have trouble coming up with lunch ideas. So far, I’ve made the Fast Broccoli Kale Sandwiches with Tahini Sauce and the Summer Corn Soup with Edamame Garnish. Both were good, but they didn’t knock my socks off. Still, I’m excited about the possibilities.
On another note, we invited some friends over for dinner and movies to celebrate the beginning of the Halloween season, which is our absolute favorite time of the year. With the cooler temperatures finally moving in, I decided to make a big pot of chili and banana cream pies. I found the pie recipe in the June 2011 issue of VegNews magazine.
The pies were extremely easy to make, especially since I opted to buy store-bought pie crusts. (You can find vegan pie crust at Whole Foods. I picked up a pack of two for less than five bucks.) Now, the pies were certainly not the most attractive, but they were delicious. (The pie picture in VegNews is actually a stock photo, which was part of a big scandal with the magazine a few months ago.) And the MimicCreme whipped topping that I used, while also tasty, would not stiffen up, so I just spread it over the tops of the pies. Still, I highly recommend giving the recipe a try if you’re a big fan of banana cream pie.
And speaking of pie, I am super-excited about the new pie cookbook coming out this month from Isa Chandra Moskowitz and Terry Hope Romero, “Vegan Pie in the Sky.” If it’s anything like their other two dessert cookbooks, I’m going to need to step up my exercise routine to offset the extra calories.
Anyway, I hope everyone is well!
Update: I had the chance to make the tofu egg salad recipe in “Big Vegan” and it was delicious!! It’s a little more time consuming than my usual tofu egg salad recipe, but so worth it.