We had a small group, and the program was a bit too much given the limited number of hands, but we had fun.
I had decided the theme for this time was collard greens, just to explore some different ideas. The salad was just an ordinary salad, but we split some ingredients with the stuffed collard greens later-on.
Red leaf lettuce, baby spinach, beets and the works.
- 3 beets boiled, peeled, grated (with the mandolin)
- 1 head of red leaf lettuce
- 1 box of baby spinach
- a chopped white onion
- 1/2 buch of enoki mushrooms
- 2-3 cloves of minced garlic
- a yellow, orange, and red pepper cut-up in small chunks
- 5 tomatoes cut up fine
- 1/2 bunch of parsley - leaves cut up fine.
- several serving spoons of boiled quinoa
- chia seeds
That was one mean salad!
Soup:Based on the recipe for Loaded Miso Noodle Soup from NutritionStudies, but with some additions - for 5 people, but we cooked way too much and people took quite a bit home, even after having seconds - we could have served 8-10 people:
1 sheet roasted nori seaweed, broken into pieces, or in our case we soaked about a table spoon of wakame to start the broth.
5 leaves of collard greens, cut out the stems, roll them up and slice them thin so you end up with thin collard greens strips, similar to the julienned veggies.
1 cup julienned carrot
1 cup of daikon, cut katsuramuki style, first in sheets and then rolled up and sliced into thin strips, again, like the spiralized veggies. Alternatively, you could simply julienne them on the mandolin.
8 Tbsp miso paste
- Start the water, and add in the soaked wakame, or the nori, or both. (I have gone away from using hijiki because of its reputation for containing arsenic) this forms the foundation broth
- Noodles: you can cook them separately, as the original recipe suggests, but I like to cook them with the soup for the last 5-7 minutes, for if they sit around too long cooked, they will stick together.
- Prepare all your veggies, making sure you add-in the collard greens first, since they are the toughest. Keep the scallions (green onions) for last.
- Add in the veggies, except for the scallions and let boil on a slow rolling boil for 5 mins,
- add in the 3 cup of veggie broth
- Scoop out some broth and use to dissolve the miso
- Add the miso, scallions, and tofu and let simmer for another 1 minute. Serve.
Oil-free hummus1 15-Oz can of chickpeas, drained
1/4 cup of the aquafaba from the beans
2-3 garlic cloves, minced
zest of one lemon (thoroughly washed)
juice of one lemon
1 tsp of liquid aminos
if more liquid is needed, add some veggie stock or water.
optional 1 tsp paprika powder
optional some fresh parsley, or scallions
In the blender...
Stuffed Collard Greens and Collard Green BurritosMy idea here was that this is great food for picnics in the summer. You can make a stuffed collard green pocket or a burrito, and wrap it in a sheet of paper towel and wrap it in saran wrap and then use a sandwich bag. You can take that anywhere. I take it even to restaurants when I don't trust the food. "I'm on a diet." Eventually the restaurants will catch on. ;-)
I prepared the Collard green leaves two ways:
Steamed and then flatten the stems with a rolling pin - for the burritos
Fresh, but with the stems cut out and interleaving the two half-leaves, for the wraps.
For stuffings we had:
- a pilaf of brown and black rice
- quinoa with parsley and a splash of liquid aminos
- hummus was pre-made at home with garlic and paprika powder and some parsley
- steamed green beans
- scallions, sliced thin
- enoki mushrooms
- Upton's Jackfruit Chili Lime Carnitas
- sauteed onions, green peppers and white mushrooms
Preparation/AssemblyYou lay out the leaves, add a smear of hummus in the center, lay on some quinoa or rice stuffing and then pile on your favorite mix of stuffings and roll it up.
It is easiest with the steamed leaves - burrito style. For the fresh leaves, you might need a toothpick to keep them together, or just hold them and eat them right away.
OK, all in all this was an orgy of fresh leafy greens, but with lots of color as well.
Besides the general lesson, one of our members, Sylvia, taught us all a lesson by taking the parsley stems home for her own veggie broth. If you have the time, it is worth cooking your own veggie broth. I do it once every few months, when I feel brave, and I fill some ice cube trays with my own veggie broth.