Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

I have alot veggies to use up this week, so I was busy this morning!  The first thing I made was a lovely soup from Nava Atlas' wonderful book, "Wild About Greens". It's called Italian-Style Potato & Escarole Soup, but the recipe notes add that broccoli rabe (rapini) can be used instead of the escarole-- just the thing to use half of the big bunch of rapini in my fridge.



This veggie-full soup is easy to make and so delicious!  We're having it for dinner tonight.  You can access the recipe from Nava's website here. I followed it exactly, but used broccoli rabe (rapini) for the greens.  Do give it a try (and check out the book, too). Thanks, Nava!

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The second thing I made (which we're also having for dinner) was Tabbouleh. Tabbouleh should be vibrant and flavorful.  A Lebanese friend told me that an authentic tabbouleh must have LOTS of parsley—it’s not supposed to be just a bulgur salad with a little parsley in it.  It should be very green. Italian parsley is the tastiest, but you can use ordinary curly parsley, or a combination.   Fresh mint and dill add delightful fresh flavor.  Today I made the following Tabbouleh recipe, my standard, in order to use up some ripe tomatoes.  But, I soon realized that I was out of parsley! I decided to go ahead with it and try using minced chard instead, since I have lots in the garden. At the last minute I decided to add a 1 1/2 cups cooked chickpeas to make a full-meal salad. It's delicious! (PS: I found that the dressing needed more lemon juice than usual with the chard.) I give you the directions for using chard instead of parsley in the recipe intro.



The traditional (and very attractive) way to serve Tabbouleh (see photo above-- probably my most artistic presentation ever! ) is to mound it  in a serving bowl or platter with a rim and surround it with crisp Romaine lettuce leaves to use as scoopers.  Decorate the top of the salad with tomato wedges or halved grape tomatoes, sprigs of fresh mint and parsley, and black Kalamata olives.

Chard and Chickpea Variation of Tabbouleh

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BRYANNA'S TABBOULEH (WITH A VARIATION)     
Serves 8 to 12  
ALLERGY NOTE: If you are allergic to wheat, use cooked and cooled quinoa instead of bulgur.

This popular Middle Eastern salad has long been a staple for vegetarians, but it often contains 3/4 cup or more of olive oil for a salad of this size.  My version contains far less oil, but none of the flavor is missing.
CHARD AND CHICKPEA VARIATION: I cut 2 big bunches of chard and cut off the stems before processing the green leaves to use in place of parsley. At the last minute I decided to add a 1 1/2 cups cooked chickpeas to make a full-meal salad. It's delicious! (PS: I found that the dressing needed more lemon juice than usual with the chard.)

1 cup dry bulgur wheat (medium or #2)
1 cup boiling water
2 large bunches parsley. stemmed and minced  (Before chopping, parsley should be dried well in a lettuce spinner--  I mince it in  a food processor.)
2 ripe, firm tomatoes, diced (or use 2 cups diced grape tomatoes)
1/2 a large European or English cucumber (the kind with an edible skin), diced
1/2 cup chopped fresh mint
1/2 cup chopped green onion
 3  tablespoons  fresh, chopped dill (or 1 tablespoon dried dill weed)
OPTIONAL: 1/2 a large green pepper, seeded and chopped
Dressing:
1/2 cup aquafaba OR Oil Substitute for Salad Dressings 
1/4 cup extra-virgin olive oil  (or more aquafaba or Oil Substitute, for a no-fat dressing)
1/4 cup fresh lemon juice
1 tsp. salt
pepper to taste
Garnish (optional):
crisp Romaine lettuce leaves  (you’ll probably need 2 heads in order to have enough large, well-formed leaves)
2 firm, ripe tomatoes, cut into wedges
parsley and mint sprigs
about 12 Kalamata olives

In a large serving bowl mix together the bulgur and boiling water.  Let stand while you prepare the vegetables and dressing.

Add the olive oil (if using), lemon juice, salt and pepper to the Oil Substitute and whisk  or shake together well. Set aside (or chill, if you used the Oil Sub while hot) until time to add to the salad.

When the bulgur has absorbed all of the water, add the remaining salad ingredients and the dressing.  Toss well.  Taste for lemon juice, salt and pepper, adding more if needed (I found that I needed more lemon juice when I used chard in place of parsley).  Refrigerate until serving time, or allow to come to room temperature, if you prefer.

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Last, but certainly not least, I made a pineapple salsa to go with a recipe idea from my friend Betsy DiJulio, innovative cook and author of the wonderful cookbook "The Blooming Platter of Vegan Recipes" and blog of the same name.  It's a simple idea for dressing up veggie hot dogs (she has a few really great ideas for making ordinary veggie hot dogs scrumptious on her blog).  She called them "Sassy Vegan Sausage and Salsa Roll-Ups (Stupid-Easy and Simply Beautiful)". My husband loves any excuse to eat a veggie dog, so he was thrilled to try this for lunch.  The recipe is here and you will see that her version looked a lot prettier than mine!  But we loved it anyway.  Here's my version:

This is a meal that I made pretty-much on the spur of the moment last week, utilizing some ingredients that I need to use up.  It turned out to be one of our favorites so far! Lots of veggies and flavors and creamy goodness, and a minimum of effort.

I originally set out to make an orzo salad (my husband loves orzo, the pasta that looks like rice), but I ended up serving it hot because we didn't want to wait!  It was super-delicious that way, as a sort of pilaf.  The next day, we enjoyed it cold, for lunch, as a salad.  I love making versatile recipes!

CONFESSION:  There is a bit of a sameness about these recipes and I probably would not serve them together again. However, for that particular meal, as I said, I was using up certain ingredients and the idea for the orzo dish came to me partially because I wanted to use up as much of the vegan ricotta as I could!


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I couldn't resist posting this recipe from my new book World Vegan Feast for those of you who want a slightly different version of mashed potatoes for Canadian Thanksgiving dinner tonight!

PS: I don't usually add "butter" to mashed potatoes when I serve it, but it looked more interesting for the photo with some melted vegan butter.

BRYANNA’S MASHED POTATOES WITH SAUTÉED CHARD AND GARLIC
Mediterranean Fusion
Serves 6 GF, SFO
This is a delicious Mediterranean take on the Irish potato and cabbage dish, colcannon.

2 pounds Yukon Gold potatoes, peeled and chunked (see Tip below)
2 tablespoons olive oil
3/4 lb. green swiss chard, tough stems removed and cut into 1/4-inch thick slices
6 cloves garlic, thinly sliced
1/2 cup hot nondairy milk
1/2 teaspoon salt
freshly Ground black pepper

1.) Place a metal colander or steamer insert in a large pot or Dutch oven. Add enough water to barely reach the bottom of the colander. Bring the water to a boil over high heat. Transfer the potato chunks to the steamer/colander, cover the pot and reduce the heat to medium-high. Cook the potatoes for 20 to 25 minutes or until they are soft and the tip of a paring knife inserted into a potato chunk meets no resistance.

2.) While the potatoes cook, sauté the garlic and chard in hot olive oil in a large skillet over medium-high heat. Keep stirring, adding a tiny bit of water or broth if necessary, but the chard should exude its own liquid. When all of the liquid has evaporated and the garlic and chard are tender (but still bright green), remove from heat and set aside with a lid over the skillet to keep it warm. (The chard can be cooked ahead of time and briefly reheated before adding to the potatoes to serve.)

3.) Set a potato ricer or food mill over the empty pot. Working in batches, transfer the potatoes to the hopper of the ricer or food mill and press or grind them through the holes, removing any potatoes that stick to the bottom. Press all the potatoes through the ricer or food mill into the pot. If you do not have a ricer or a food mill, transfer the potatoes to the pot, which has been drained of water and mash with a potato masher. Stir in the salt until well-mixed.

4.) Stir in the hot milk and beat the potatoes with a wooden spoon until they are smooth and fluffy. Add the chard and garlic and lots of black pepper. Mixwell and taste for salt. Serve immediately.

Tip: Yukon Gold potatoes contribute a “buttery” look and flavor without using much fat. I steam the potatoes rather than boil them because steaming reduces the chance of having “gluey” mashed potatoes. It also saves nutrients. Using a potato ricer or a food mill makes mashed potatoes extra fluffy.  See more about this at this blog post.

Nutrition Facts

Nutrition (per serving): 195 calories, 44 calories from fat, 5.1g total fat, 0mg cholesterol, 292.5mg sodium, 827.5mg potassium, 34.2g carbohydrates, 3.9g fiber, 2.5g sugar, 4.6g protein, 5.6 points.

Enjoy!

As I mentioned in my blog last week, we have lots of lovely Swiss chard growing in our mini-garden, so I thought of this dish to use up some of it in an interesting way.

This type of delicious savory pie (many of them based on vegetables in season) is common all over Italy, but especially in the Italian province of Liguria, on the Italian Riviera, where my paternal grandmother’s family originated. It’s a large, thin double-crusted tart baked on a pizza pan. The thin olive oil dough (a little different from the olive oil pastry I used for a fruit pie here) is surprisingly pliable and easy to work with.

Though this type of tart is a gourmet treat, it was born of necessity—in earlier times wheat was expensive in that region and the thin dough used a small amount of flour and oil to feed quite a few. The filling could contain anything that was plentiful in the garden or on the farm, plus wild greens, mushrooms and herbs gleaned from nearby meadows, hillsides and forests.

(BTW, you can substitute any of your favorite greens for the chard in this pie.)

I’ve used my “Quick Tofu Feta Crumble” in place of the mildly tangy tuma fresca soft cheese of the region, and a binding mixture of silken tofu, nondairy milk and egg replacer instead of the customary eggs.

I think you'll like this!


 Printable Recipe

BRYANNA’S TORTA VERDE (LIGURIAN CHARD, POTATO AND “SOFT CHEESE” TART)
Serves 6 to 8

Dough:
1 1/4 cups unbleached white flour
1/2 teaspoon salt
1 1/2 tablespoons extra virgin olive oil
1/2 cup ice cold water
Filling:
10 large Swiss chard leaves, washed, drained, stems discarded, leaves sliced 1/2” thick (4 cups)
1 medium Russet potato, steamed, peeled, and cut into 1/2” dice
1 medium onion, minced
2 tablespoons Italian parsley (flat leaf), minced
(Note: I mince the onions and parsley together in the food processor)
1 1/4 cups “Quick Tofu Feta Crumble” (recipe below)
1/2 teaspoon salt
Freshly-ground black pepper to taste
2 tablespoons extra virgin olive oil
Binder:
1/4 cup medium firm tofu, or extra-firm silken tofu
2 tablespoons nondairy milk
1/2 tablespoon nutritional yeast flakes
1 tablespoon egg replacer powder (Orgran or Ener-G)
To Finish:
1 1/2 tablespoons extra virgin olive oil

Make the dough first: Whisk together the flour and salt in a medium bowl. Drizzle in the oil and mix with your fingers or a fork. Drizzle in the cold water slowly, mixing with a fork as you go. When it holds together, knead it gently into a ball, cover with plastic wrap or a damp cloth and refrigerate for at least 30 minutes.


While the Dough is chilling, make the Filling: Heat a large pot of water over high heat until it boils. Add the sliced chard and boil for about 30 seconds—just long enough to wilt it. Immediately drain it in a colander and cool it off under cold running water. Squeeze it in your hands to get as much liquid out as you can. Transfer it to a food processor and pulse it until it is minced.

Make the Tofu Feta Crumble (see recipe below) and mix it in a large bowl with the potatoes, onions and parsley. Add the 1/2 teaspoon salt and freshly-ground pepper to taste, and mix well. Stir in the minced chard.

Mix the Binder ingredients with an immersion/stick blender, or in the (cleaned) food processor until smooth. Scrape this mixture into the bowl of Filling ingredients, along with the 2 tablespoons of olive oil and mix well. Set aside.

Preheat the oven to 375˚F.

Spray or lightly brush a 14” pizza pan with olive oil and sprinkle lightly with flour.

Cut of 1/3rd of the dough and set aside under a damp towel or plastic wrap while you work with the large piece. On a floured surface (Note: you can cover your counter with a large sheet of baking parchment and flour that, if you wish—this helps prevent sticking), flatten the larger ball of dough a bit and, using the “roll from the center forward, quarter turn, repeat” method, and flouring lightly if necessary, roll the dough out into a 15”-in-diameter round. This dough will roll out thinly quite nicely, but watch for tearing.

Sprinkle the round lightly with flour, fold loosely in half and then in half again. Transfer the dough carefully to the prepared pizza pan and carefully unfold the dough to fit the pan. Evenly spread the Filling over the dough, leaving 1” of exposed dough all around (Important!).


Now roll out the remaining, smaller ball of dough the same way to make a thin 13”-in-diameter round. Using the same method of transfer, place the dough over the Filling. It should overlap the Filling a little. Brush the exposed part of the bottom crust lightly with water and fold it over the top crust edge. Crimp to seal and pierce the top crust in various places to allow steam to escape and prevent the crust from puffing up. “Dimple” the top of the torta with your fingertips and drizzle or brush with the remaining 1 1/2 tablespoons of olive oil.

Bake about 35 minutes, or until it is golden and starting to brown. Place the pan on a cooling rack. Cut the torta into 6 or 8 wedges and serve hot or at room temperature.


Nutrition Facts
Nutrition (per serving): 284.0 calories; 42% calories from fat; 13.7g total fat; 0.0mg cholesterol; 627.7mg sodium; 403.5mg potassium; 33.0g carbohydrates; 2.6g fiber; 2.2g sugar; 30.4g net carbs; 8.8g protein; 6.3 points.


BRYANNA’S QUICK TOFU FETA CRUMBLE
Makes about 1 1/4 cups


8 ounces firm tofu (NOT silken), crumbled
4 teaspoons miso (not a very dark type)
2 teaspoons lemon juice
1/3 teaspoon salt

Mix and mash together all of the ingredients well with a fork. It will keep for a week or so, refrigerated in a covered container.

Enjoy!

The pattypan squash are blooming-- can't wait for the little beauties!

DH does most of the gardening-- 99% of it-- around here, but neither of us is really into gardening. But you can't live in the country and not grow something in the summer! So here is a picture essay of our conventional garden and our deck garden. It's really producing now! So nice to have fresh greens and herbs, and there is is absolutely nothing like your own home-grown tomatoes!  (And our island market and market gardens can provide the rest for us!)

The Conventional Garden:


Lettuce, chard and kale


The tomatoes in the garden, surrounded by chicken wire to keep the cats from digging!


Chard up close


A pattypan blossom peeking out


A volunteer nasturtium cuddling up to a lettuce

BTW, in the front of the house, I have sage and a big rosemary bush, but I forgot to take pics!

The Deck Garden: (We always grow basil and cherry tomatoes on the back because it gets nice and hot, but this year we also have Italian parsley and we used some old dresser drawers to grow mesclun, baby spinach and more lettuce. I can go out and snip off some salad without getting my feet dirty! Evidently, if you cut lettuce about an inch above the soil, it will grow back! And I'm told you can do the same with spinach.)


I never had any luck with ordinary parsley, but the Italian parsley is doing wonderfully!


Dresser-drawer lettuce planter!


Dresser-drawer spinach-- so tender, and so clean when you snip it off!


Spinach and lettuce growing in drawers




Basil on the deck




Black cherry tomatoes-- so good!

The Harvest:


Fresh basil




Lettuce in the colander and spinach in the bag-- picked this morning!


Lettuce DH picked on Tuesday-- we save organic greens boxes and layer the cleaned, spun greens in them between pieces of paper toweling-- they keep quite well that way.


Fresh arugula in the spinner


My favorite lettuce spinner-- the Oxo Good Grips. It spins so well, it has a "brake" on it!

The Eating:


Lunch yesterday-- a "chef's salad" of fresh butter lettuce topped with Soy Curls sautéed in a little olive oil with some homemade bacon salt (no bacon in it!- here's my recipe), toasted pecans, and some strawberries and blueberries, with my Fig Balsamic Vinaigrette (low-fat). Yum!


Lunch today was a piece of leftover homemade pizza with this salad of fresh butter lettuce and arugula with marinated artichokes and some homemade bean salad.

Boy, don't we vegans suffer (not!)?

Enjoy!