Eat Your Veggies!

August 4, 2011 § 11 Comments

I’m a pretty good cook. And a vegan. Why then, do I still have trouble eating my goddamn vegetables?

Things I’d Rather Eat Than Vegetables
1. Vegenaise out of a jar
2.  Salt caramel ice cream
3. Sour patch kids
4. Potatoes with Vegenaise
5. Plums with Vegenaise
6. Seriously, Vegenaise goes with everything!
7. ps. Why does Vegenaise taste so much like mayonnaise??

But you should eat your vegetables because they’re good for you. I’ll help you get started with two delicious vegetable recipes! The spanakopita tastes like the spinach and cheese dip that you could buy at the grocery store when you weren’t vegan, except stuffed into a delicious flaky crust. It would probably be awesome with artichokes as well…hmmm…ideas! Speaking of which, this spinach filling mixture is good enough to eat by itself, so feel free to serve it as a dip.

makes 14 | prep time: 30 minutes | cook time: 25 minutes
This features a tangy “feta” cheese made out of rice! Yay!

– 1 1/2 cup cooked white rice
– 4 cloves garlic
– 2 tablespoons olive oil
– 2 tablespoons white miso
– 1/2 tsp salt
– 1 cube fu-yi (optional)
– 1/4 package of phyllo dough

1. Saute the spinach/arugula in a cast iron over high heat or until everything is wilted. Let cool for 10 minutes. Squeeze all the water you can out of the sauteed spinach.
2. Meanwhile, process the rice, garlic, olive oil, miso, salt, and fu-yi in a food processor until the rice is smooth. It will taste very garlicky, but don’t worry, it will soon cook out.
3. Lightly pulse the spinach into the “cheese” mixture.

4. Roll about 1 heaped tablespoon of the spinach cheese mixture in a long strip of phyllo dough, stacked three layers high, brushed with Earth Balance between the layers if you so choose. I didn’t, because I was a little lazy.

Dandelion Greens with Caramelized Onions
I bought dandelion greens thinking they were tasty, but euggghhh, so bitter! Thankfully, you cannot even begin to taste the bitterness in this recipe, so happy munching on those greens. Dandelion greens are high in Vitamin A, C, and K. That spells ACK! The caramelized onions combined with the meaty bits of seitan make for a stellar combo.

– 1 bunch of dandelion greens
– 1/2 onion, sliced
– 3 green onions, sliced lengthwise
– 3 cloves garlic
– 2  tablespoons olive oil
– small leftover chunks of seitan
– salt

1. Saute the onions, green onions, garlic, and small chunks of seitan in the olive oil for about 20 minutes, or until both sets of onions are caramelized.
2. Meanwhile, blanch the dandelion greens lightly in a pot of salted water, about 1-2 minutes. Evacuate them into the caramelized onion pan and cook for about 2 minutes more, or until everything tastes blended together.


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