Rainbow chard, red bean and peanut stew

 

Holy fuck, this was so simple and SO delicious.  Had to do something new with the weekly rainbow chard arrival via CERES vegie box and this was perfect.  Served it with extremely buttery/cheesy/salty mashed potatoes, would also work with rice.  Enjoy. x

UPDATE NOTE: sautee onion before adding rainbow chard, as the chard releases way too much liquid!  Live and learn, babes.

via: https://www.onegreenplanet.org/vegan-recipe/rainbow-chard-red-bean-and-peanut-stew/

Ingredients

• 1 tablespoon sunflower oil
• 1 onion, roughly chopped
• 3.5 ounces rainbow chard, roughly chopped
• 3 cloves of garlic, crushed
• 1 teaspoon dried chili flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 14-ounce can chopped tomatoes
• 4 rounded tablespoons crunchy peanut butter
• 8.5-ounce can red kidney beans, rinsed and drained
• 1 tablespoon light soy sauce or grain-free tamari
• Generous handful of fresh cilantro, roughly chopped
• Pinch of sea salt

Preparation

1. Heat the oil in a large pan over a high heat. Add the onion and rainbow chard to the pan and sauté for 2 minutes until the onion begins to soften.
2. Add the garlic to the pan, along with the chili flakes, cumin, and ginger and cook for a further minute.
3. Tip in the tomatoes and spoon in the peanut butter. Reduce the heat to medium.
4. Add the red kidney beans and soy sauce to the pan. Stir regularly to prevent burning and cook for 8 minutes.
5. Spoon into bowls and scatter with the coriander. Season with salt.

Sticky cauliflower wings

 

I don't even know what to say about these.  THEY WERE AMAZING.  My only tips - 

1. Definitely, without question, double the sticky sauce recipe.

2. No oil on the baking sheet

3. I added nootch and garlic powder and salt to the breadcrumbs, because salt.

Served with garlicky kale rice and a very full heart.

x

via https://jessicainthekitchen.com/sticky-sesame-cauliflower-wings

Sticky Sesame Vegan Cauliflower Wings

These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I've ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans! 

by: Jessica in the Kitchen

PREP TIME 15 MINUTES

COOK TIME 27 MINUTES

TOTAL TIME 42 MINUTES

 

COURSE DINNER

CUISINE AMERICAN

KEYWORD DAIRY FREE, EGG FREE, GLUTEN FREE, VEGAN, VEGETARIAN

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INGREDIENTS

• 1 small head cauliflower
• 1/2 cup all purpose gluten free flour*
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes 1/2 if you want it very spicy, leave out if you don't like spice
• 1 cup crispy/panko gluten free breadcrumbs seasoned with salt & pepper

Sauce

• 5 tablespoons maple syrup
• 3 tablespoons liquid aminos or low sodium soy sauce
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1 teaspoon cornstarch + 1 teaspoon water mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
• ¼ cup water
• chopped scallions & sesame seeds for garnish

INSTRUCTIONS

• Preheat oven to 450 degrees F/230 degrees C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
• Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
• In a separate bowl, whisk the gluten-free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
• Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
• Bake for 22 minutes. Please ensure your oven is completely preheated and hot. While baking, prepare the ingredients for the sauce by whisking together.
• Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
• Remove from oven and serve immediately. Enjoy!

Maple Ginger Sauce

• After you put the cauliflower in, you can start making the sauce. In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 5 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar/soy if you want it sweeter or saltier. Remove from heat and allow to cool until needed. It'll also thicken up as it cools!

Baked Fried Rice

 

This was so great.  Used a shallot instead of leek, and feta instead of eggs.  Salty green goodness on a weirdly joyous day locked indoors.

via https://www.abc.net.au/life/vegetarian-baked-fried-rice/12617262

Ingredients

4 cups cold rice

1 small leek, finely sliced

200g asparagus (about one bunch), woody ends removed and halved

150g green beans, trimmed and halved

150g sugar snaps, trimmed

1/4 cup extra virgin olive oil

2 Tbsp tamari or soy sauce

1 tsp salt, plus more to season

1/2 tsp white or black pepper

1 Tbsp hot sauce such as sriracha or sambal oelek (or a pinch of chilli flakes, amount added to your taste)

150g (1 cup) frozen peas, defrosted

4-6 large eggs

2 tsp sesame oil

1 Tbsp toasted sesame seeds, optional

2 spring onions, finely chopped, optional

Method

1. 1.Preheat the oven to 235°C.
2. 2.In a large bowl, add the rice, leeks, asparagus, green beans, sugar snaps (or whatever veg you are using, see tips above for suggestions) along with the oil, tamari or soy, salt, pepper and hot sauce. Mix everything together well, making sure to break up the clumps of rice.
3. 3.Spread the rice mixture evenly onto a sheet pan and roast for 15 minutes. Take the pan out of the oven, add the peas and toss the rice with a metal spoon or spatula. Break the eggs onto the rice, spacing them apart evenly, and season them gently with salt. Place the pan back into the oven and roast for another 7-8 minutes, until the egg whites are just set, and the yolks are still soft.
4. 4.Drizzle the rice with sesame oil, scatter with sesame seeds and top with scallions, if using. Serve immediately.