Sunday, May 1, 2011
THE LAST KALE BEING PICKED; EASY GRATIN OF YUKON GOLD POTATOES AND KALE
Bouquet of kale
We cut the flowering tops off the kale the other day and sauteed them with olive oil and garlic-- they were so sweet and tender! Now we're cutting the leaves off before pulling the plants and planting a new crop. This bucket was from one row and filled several bags. I used some of it in the following gratin recipe, a very simple but sumptuous recipe a created some years ago. I had a craving for it and all the ingredients at hand. We had only that for dinner last night-- needed nothing else.
I haven't been terribly creative with blog posts and recipes lately-- blame it on editing my next book! But we're getting there, and I plan to experiment with some things that have been interesting me but that I have had no time to pursue.
BRYANNA'S GRATIN OF YUKON GOLD POTATOES AND KALE
This is delicious and very easy to make! NOTE: If you prefer, you can use some Daiya or other grated vegan cheese and a little nondairy milk instead of the homemade cheese.
20 ounces (1 1/4 lbs). Yukon Gold potatoes, scrubbed and sliced thinly
(I use a "mandoline", a hand slicer that makes thin, even slices easily and fast-- you can also use the slicer on a food processor)
3/4 tablespoon extra-virgin olive oil
3/4 teaspoon dried thyme
1/2 teaspoon salt
freshly-ground black pepper to taste
6 cups sliced cleaned tender kale
OPTIONAL: 4-5 slices of vegan “ham”, julienned
1/2 tablespoon extra-virgin olive oil
1/2 cup vegetarian broth
1/2 recipe Swiss-Style Melty Cheese (see below)
Preheat oven to 400 degrees F.
Toss the potato slices with the 3/4 tablespoon olive oil, thyme and salt-- add pepper to taste. Set aside.
Heat the 1/2 tablespoon olive oil in a large skillet, wok or stir-fry pan over high heat. Add the kale and a little salt and stir-fry just until the kale is wilted. Remove from heat.
Overlap half of the potato slices in an oiled 2 qt. shallow baking dish. Spread evenly with the wilted kale. Sprinkle with salt and pepper. Overlap the remaining potatoes over the kale. Pour the broth over the potatoes, then drizzle the Melty Cheeze over all. Bake for 45 minutes. Serve hot.
Nutrition (per serving): 236.9 calories; 22% calories from fat; 6.2g total fat; 0.0mg cholesterol; 482.5mg sodium; 1277.3mg potassium; 40.9g carbohydrates; 5.2g fiber; 0.2g sugar; 35.7g net carbs; 8.2g protein; 4.5 points.
BRYANNA’S SWISS-STYLE MELTY CHEEZE
BRYANNA’S SWISS-STYLE MELTY CHEEZE
Yield: 1 1/4 cups
This makes great grilled cheeze sandwiches and quesadillas, and can be used to make cheeze sauce (just add non-dairy milk to taste). The nutritional yeast adds protein and lots of B-complex vitamins, as well as flavor.
1 cup water
2 tablespoons nutritional yeast flakes
OPTIONAL: 1/4 cup Go Veggie! Vegan Soy Parmesan
2 tablespoons cornstarch or wheat starch
1 tablespoon white flour OR 2 1/2 teaspoons white rice flour
1 tablespoon light soy or chickpea miso
1 tablespoon tahini
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic granules
2 tablespoons water
Place the water, yeast, (and optional soy parmesan, if using), cornstarch, flour, tahini, miso, lemon juice, salt, and garlic granules in blender and blend until smooth. Pour the mixture into a small saucepan OR medium microwave-proof bowl or pitcher. Stir over medium heat until it starts to thicken, then let bubble 30 seconds and whisk vigorously, OR MICROWAVE on HIGH 2 minutes, whisk, then microwave at 50% power (MED) for 2 minutes, and whisk again.
Whisk in the water til smooth.
Drizzle immediately on food and broil or bake until a skin forms on top; or refrigerate in a small rigid plastic covered container (round, square, rectangular, or wedge-shaped in a storage container meant for a piece of pie) for up to a week. It will get quite firm upon chilling, but will still be spreadable. You can spread the firm cheeze on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc