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Garlicky Kale with Red Potatoes


1 large bunch kale or collard greens
2 lbs red potatoes, scrubbed
1 Tbsp olive oil
1 small onion
3-4 cloves garlic, smashed with side of knife blade
1/4-1/2 cup water, for steaming
Juice of
1 lemon
1 Tbsp olive oil or Earth Balance non-GMO “buttery spread”
Salt and ground pepper, to taste Red Star nutritional yeast, to taste

1.  Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used. Rinse greens several times. Chop.
2.  Steam potatoes in skins until tender. When cooled cut in pieces.
3.  In a large pot or wok, heat 1 Tbsp oil over medium heat. Add onion and garlic and cook for 2-3 minutes. Add greens, cover and steam until just tender, about 10-15 minutes, adding 1/4-1/2 cup water as needed.
4.  Drain greens and discard garlic. When cool, squeeze out excess liquid.
5.  In a serving bowl, combine greens, potatoes, 1 Tbsp olive oil (or buttery spread) and lemon juice; toss to mix. Season with salt & pepper. Sprinkle with nutritional yeast.
Yield 4-6 servings

Orange Roasted Beets and Shallots with Mint

1 orange
1 lb beets, about 5-6 medium sized
4 shallots
2 Tbsp olive oil
Salt and pepper, to taste
5 sprigs fresh mint, finely chopped

1. Zest orange, then finely chop zest, set aside. In a medium bowl juice the orange, discarding seeds.
2. Trim beet ends off, and cut in half. Peel shallots and cut in half.
3. Add olive oil to orange juice. Add salt, pepper, beets and shallots. Toss to coat the vegetables. Pour into shallow roasting pan, cover with foil.
4. Roast in a 450°F oven until beets are tender and shallots begin to caramelize, about 30-45 minutes. When cool enough to handle slip beets out of their skins.
5. Mix mint with orange zest. Sprinkle over vegetables to serve.
Yield 4-6 servings

Zucchini and Tomato Frittata (eggless)

1 Tbsp olive oil
1 small yellow onion, minced
1 small zucchini, shredded
1 firm ripe tomato, chopped
1/2 tsp dry basil, or
1 Tbsp fresh 1/2 tsp salt
Freshly ground pepper, to taste
1 lb firm tofu, drained
1/2 cup water
1 Tbsp arrowroot or cornstarch, dissolved in 2 Tbsp water
1/8 tsp turmeric
1/2 cup shredded rice or soy cheese

1. In a skillet, heat oil over medium heat. Add onion, cover and cook until soft. Add zucchini, cook until tender. Add tomato and basil, season with salt & pepper. Cook uncovered until liquid evaporates. Set aside.
2. Preheat oven to 375°F. In a food processor combine tofu, water, arrowroot mixture, turmeric, soy, salt & pepper. Purée until smooth. Stir into vegetables. Add soy cheese.
3. Pour mixture into a round, lightly greased baking dish. Bake until tofu is set and the top is golden brown, 30-45 minutes.
Yield 4 wedges

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