This recipe takes a bit of time, especially if you make your own dough for the pizza (which I highly recommend- this was an amazing pizza crust). The white sauce recipe below ( a bechamel of sorts) makes a lot – far more than is needed for the pizza, so plan ahead a little – it also makes a great pasta sauce.
confit byaldi (remy’s ratatouille) has recently become one of my favorite dishes to make and eat it’s completely vegan and although it can be a lot of work the final result is really pretty and delicious!! :+)
1 bunch kale, finely shredded, with big stems removed
3 cloves garlic, minced
2 tablespoons mild cooking oil, plus more for coating the pan later
salt to taste
20 - 24 corn tortillas
In a medium sauce pan, cover the potatoes with water and a pinch of salt and bring to a boil. Turn the pot down to a simmer and cook until the potatoes are tender, 10 - 15 minutes.
In the meantime, in a large skillet, heat the garlic and olive oil until sizzling and fragrant. Stir the garlic around in the hot oil for a few seconds before adding the greens and a big pinch of salt. Saute the greens until soft, about 3 minutes.
When the potatoes are fork tender, drain them, hanging on to about 1/4 cup of the cooking water in case your filling is dry. Mash the potatoes in the pot and fold them into the greens in the skillet, adding a drizzle of potato water if necessary to have a slightly moist filling that can clump together. Salt to taste.
Let’s roll. Take 3 tortillas, pat them with wet hands and toss them in the microwave for 30 seconds to soften. Scoop about 3 tablespoons of filling onto a soft tortilla. Mound it into a cigar shape near the bottom third, and roll it up. Arrange the finished taquitos seam side down on a pan while you shape the rest or fry as you go. I’ll leave it up to you, but if your rolled taquitos are going to sit for a bit before they get cooked, then keep them covered with a damp towel so they don’t crack.
When you’re ready to cook, coat the bottom of a large cast iron or other non-stick skillet with a nice sheen of oil. Fry the taquitos, seam side down to start over medium heat until brown on all sides.
1 1/2 pounds thin-skinned boiling potatoes such as red potatoes 1 bunch kale 1/4 cup olive oil 4 cloves garlic, minced 2 teaspoons coarse salt 1 teaspoon pepper Between 1/3 and 2/3 cup bread crumbs 1/3 cup grated Parmesan cheese (optional) OR 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage
Preheat oven to 350° F.
Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.
Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn’t need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9”x12” rectangular casserole or glass or ceramic baking dish.
Vegan adaptation: If you want to leave out the Parmesan, double the bread crumbs to 2/3 cup. Rub the extra olive oil and the minced herbs into the breadcrumbs with your fingers until they are the texture of wet sand. Proceed as directed above, layering the bread crumbs between the potatoes and kale.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.
3 tbsp grapeseed or vegetable oil 2 medium yellow onions, diced 4 large garlic cloves, minced Thumb-sized piece of ginger, peeled & minced 1 jalapeño chile, thinly sliced (with seeds) 3 tbsp sweet curry powder 1 tsp tumeric 1/2 tsp ground cinnamon 1/2 tsp cayenne pepper 1 large bunch kale, chopped 1 large tomato, diced 1 cup water 1 and 1/2 lbs (about 4 medium) potatoes 1 can coconut milk 2 tsp dried basil or 2 tbsp fresh slivered basil 1/4 cup fresh oregano leaves Rice or other grain for serving
1. In a medium Dutch oven or stockpot, heat oil over medium flame until shimmering. Add onions, reduce heat to medium-low, and sauté until softened, about 5 minutes. Add garlic, ginger and jalapeño; sauté until fragrant, about 1 – 2 minutes. Add curry powder, tumeric, cinnamon and cayenne pepper: stirring constantly, cook for 1 minute. Add kale in two batches, stirring and sautéing until kale is wilted. Add tomato and water, stir and reduce heat to low while you prepare the potatoes.
2. Peel and dice potatoes. Add potatoes, coconut milk and dried basil (if using fresh basil, add at the end with the oregano) to the pot. Stir well and bring to a simmer over medium heat. Reduce heat to low, cover and simmer until potatoes are tender, about 20-30 minutes.
3. Uncover and simmer over low heat, stirring occasionally, until sauce is thickened, 10 – 20 minutes. Taste and adjust seasonings. Stir in oregano and serve hot over rice.
This delicious, satisfying and creamy pasta sauce doesn’t use milk or cheese, but instead uses cashews for the creamy texture.
PREP TIME: 10 MIN
COOK TIME: 20 MIN
TOTAL TIME: 30 MIN
½ cup Raw Cashews, soaked*
3 cups Vegetable Broth
Juice of 2 Lemons, about ½ cup
1 tsp Dried Basil
3 Tbsp Cornstarch
1 Tbsp Olive Oil
1# Box Whole Wheat Pasta, i used penne
1 cup Diced Onion
3 Large Cloves Garlic, minced
1 cup sliced Baby Carrots
About 5 Cups of Kale, stems removed and torn into small pieces
Salt & Pepper, to taste
*Cashew soaking: To quick soak, put the cashews in a microwave-safe bowl and cover with water. Microwave for 2 minutes; set aside to cool.
For the sauce: In a high-speed blender or food processor, combine broth, lemon juice, basil, cornstarch, and 1 Tablespoon olive oil. Drain the cashews, discarding water and add cashews to blender. Blend on high, until creamy; set aside.
Fill a large pot with water and bring to a boil. Cook pasta according to directions on package, reserving about 2 cups of the water.
In another large pan with some additional olive oil as needed, saute onions on medium heat for about 5 minutes. Add garlic and cook 1 minute more. Add carrots; cook and stir for another minute; add sauce. At this point, if the sauce is too thick, stir in some of the reserved pasta water, as needed. Add the kale and stir to cover with the sauce. Allow the kale to cook for about 5 minutes, until it has wilted a little, but is still bright green.
Add the cooked and drained pasta, and then add to the pan and stir to combine; season with salt and pepper to taste.
This is a recipe for vegan cheddar broccoli soup that I’m making for dinner tonight, because cheddar broccoli soup is awesome. It’s bubbling away in the crockpot even as I type. I took a test sip, and it’s really good.
Substitutions I made: Vegetable broth for water, frozen broccoli for fresh broccoli.
Additions I made: Frozen chopped onions, some Mrs. Dash, those fake-o bacon bits that come in a jar.