Summer’s bounty can be overwhelming sometimes. This dish is a great way to use up the last of summer’s vegetables. Feel free to get creative with the types of vegetables and seasonings. If you plan to switch things up, remember to cook your various vegetables appropriately:
Roast the more hardy ones (potatoes, cauliflower or squash)
Steam (broccoli or asparagus) or briefly boil (peas) the greener ones
Sauté – high heat and quick time – the tender ones (mushrooms, Swiss chard, cherry tomatoes, or green onions)
- 1/2 zucchini (peeled, seeded and cut into wedges)
- 1 onion (sliced)
- 1 carrot (sliced diagonally)
- 1 half bell pepper (sliced)
- 1/4 pound green beans (edges trimmed and cut into 2″ pieces)
- 1 pound penne pasta
- 2 tbsp sun-dried tomatoes in oil
- 5 cloves of garlic
- 2 ears of corn (cut off cob)
- 2 big handfuls of kale (stems removed & chopped)
- 1 tbsp Italian herbs (dried or fresh parsley, basil, thyme, rosemary, etc- you get to be creative here)
- On a baking sheet, combine the zucchini, onion, carrot and bell pepper. Toss with enough olive oil to coat and about 1/4 tsp of salt. Bake at 350*F until everything is tender, approx 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of heavily salted water to boil. Once boiling, add the green beans in for no more than 1 minute and then transfer then with a slotted spoon to an ice water bath. Add the pasta to the boiling water and boil until al dente. Strain the pasta and cover.
- In a large pot (possibly the same as our pasta cooker), heat up some olive oil (~ 2 tbsp) on low and add the crushed garlic along with a pinch of salt. Cook until fragrant (30 seconds), add the tomatoes, cook another minute then add the corn (if the garlic stars to brown before you add the corn, turn the heat down). Cook the corn for 1-2 minutes, then add the strained green beans, roasted vegetables and cooked pasta. Add more olive oil coat everything, stirring really well. Season with additional salt, if necessary, and mix in the black pepper and Italian herbs and warm throughout. Turn off the heat, add the chopped kale on top, put the lid on the pot and let sit to soften the kale for 1-2 minutes. Once the kale is just barely wilted and a brighter green, mix everything and serve.
Also, we accidentally grew microgreens. All our arugula went to seed apparently and after I weeded away the dead cucumber vines and lettuce, these adorable little guys immediately sprouted up. They are so delicious, it’s hard to describe.Posted on December 23rd, 2011 by Dan
We had a staff holiday party last week for my work. It was a time to be together, celebrate company and show everyone how delicious vegan food can be! I made three dishes, all of which were a big hit, and were the kind of foods where you don’t think whether or not its vegan.
First up was a quinoa salad was raisins and chickpeas. I adapted the recipe from Martha Stewart, using raisins instead of currants, lemon juice for the orange juice and adding about a cup of chickpeas.
Next is my new favorite ‘go-to’ appetizer: the Raw Tuscan Kale Salad from 101 Cookbooks. I am convinced that this is the best (and possibly only) way to eat kale. I love the super healthiness of this dish, and the lemon and raw garlic give it a little kick of spicy. I simply omit the cheese and bread crumbs and its perfect. Make sure you let the kale sit in the dressing for a few minutes, or overnight, to allow it to soften up.
Finalement, the Cinnamon Chocolate Babka (braided). This vegan version is from VeganDad. Flaky, almost like a chocolate croissant. The cinnamon filling added an extra kick that was delicious.
I would highly recommend using any of these recipes as simple appetizers to your next party.