Vegan / Principal Chef

Kale Salad with Roasted Chickpeas and Avocado

There are still plenty of people who are not kale fans. I get it. It’s a little chewy, and very unlike crisp romaine or iceberg lettuce. But this is a dish that gets rave reviews at potlucks in our neighborhood, and believe me, you better be on your A-Game when you bring food to potlucks around here. We are surrounded by amazing cooks. Jill adopted this recipe from one on the NYT cooking site, and it is a year long favorite.

Ingredients

Dressing Ingredients

⅔ cup Olive Oil

⅓ cup Fresh Squeezed Lemon Juice

1 tsp Salt

5 Garlic Cloves, gently pressed with the flat end of a knife

Chickpeas

14 oz Chickpeas (1 Can), drained and rinsed

2 tsp Olive Oil, or olive oil spray – enough to coat the chickpeas

2 tsp Seasoning – We use Penzey’s Turkish Seasoning, but a mix of salt, pepper, paprika, and garlic will always be good!

Salad Ingredients

4 cups Kale leaves, removed from stems, chopped, and massaged. There is some debate about massaging kale, but vigorously squeezing the kale leaves a few times makes them a little more approachable. I'm a fan.

2 cups Sliced Unsalted Almonds, Toasted

1.50 cups Grated Parmesan Cheese (Optional – Omit it to make this vegan)

2 Avocados, cut into bit sized pieces or slices

So many other ingredients can be added – Quinoa, tomatoes, fresh peas, you name it!

Directions

Roast the Chickpeas

We use our air fryer for this, but it’s easy to use your oven too. Lightly coat the chickpeas with olive oil, add Turkish Seasoning or Spice Mixture. Cook at 400 degrees for for 15-20 minutes, turning at least once, until browned and crispy.

Make the Dressing

Mix Olive Oil, Lemon Juice, Salt, and Garlic Cloves. Remove garlic cloves after 20-30 minutes.

Preparing the Salad

Mix dressing and kale. Add all remaining ingredients and mix again. You may want to lay the avocado on top, as people may argue they did not get their fare share of avocado. This may or may not have happened in our house a few times.

Enjoy!

Split Pea Soup

I’ve had this recipe for over 30 years, written on a note card. I can’t even remember where I got it. But I love it and it’s a staple in our house in the fall and winter. I serve it with my Irish Soda Bread recipe and it always feels like a wholesome, healthy, and very tasty meal.

Ingredients

2 tbsp Olive Oil

2 tbsp Butter

1 Onion, white, yellow, or sweet, chopped.

4 Carrots, choppedI love carrots and always add more – they add color and contrast.

4 stalks celery, chopped(More if they are smaller stalks)

3 cups Cabbage, shredded

1 lb Dried Split Peas

8 cups Vegetable Broth

2 cups Water(It's 10 cups of liquid – any combination of broth and water will do)

1 tsp Basil

1 tsp thyme

1 tsp Marjoram

½ tsp oregano

¼ tsp sage

¼ tsp tarragon

¼ tsp celery seed

1 tsp Salt (more if broth is unsalted)

2 tsp Pepper

Fresh Parsley or other fresh herbs for garnish, if desired

Directions

Heat butter and oil in large dutch oven.

Tip – drop a few pieces of onion in there when you add the oil and butter. Forget about it until you hear them start sizzling, then you can add the remainder. Great tip for multi-taskers!

Add vegetables (onion, celery, carrots, and cabbage) and sauté seven to ten minutes until soft.

Add broth, water, and split peas.

Add spices and stir in.

IMPORTANT NOTE: This is a a wide variety of spices, and I don’t keep all of them in my drawer. Don’t go out and buy the ones you don’t have. This recipe would be great with just salt and pepper. Use what you have. My last round I used salt, pepper, basil, oregano, sage, and tarragon. And it will be different next time!

After it gets to a boil, cover and simmer for 90 minutes, until the consistency is what you like.

Roasted Cauliflower, Broccoli, and/or Onion

This is an alternative to the grilled veggie recipe on this site. They crisp up and it’s a great side dish. Tip: The cauliflower is especially good as a low-carb crouton to top a salad or a soup. Try it!

Ingredients

As much cauliflower, broccoli, and onion as you want.

Olive Oil

Salt, Pepper, Herbes de Provence

Directions

Wash veggies. Chop into pieces, but don’t go too small, since it will reduce during cooking.

In a bowl, add enough Olive Oil to lightly coat all veggies. Spread on a baking sheet.

Preheat oven to 350.

Season with Salt, Pepper, and Herbes de Provence. You can substitute Italian Seasoning for Herbes de Provence.

Bake at 350 for 30 minutes, then as much more time as needed until they are perfectly crisp. Turn with a spatula once or twice during that time. It should brown and crisp. You may need one more shake of salt before you serve. 30 Minutes

Pineapple Salsa

This is a fresh and wonderful addition to fish, turkey, or chicken. It’s great with grilled food. Very simple to do, but it’s better if you make it ahead of time and let it marinate in its own juices.

Ingredients

1 tbsp Rice Vinegar or White Wine Vinegar (Rice Vinegar is much cleaner)

½ tsp Salt

½ tsp Cayenne Pepper

1 Pineapple, Cored and Chopped into small pieces.(If you are in a pinch, 2 cans of sliced pineapple will do.)

½ Red Onion, minced

1 cup Cilantro, washed and chopped

Directions

Chop and drain pineapple. Mix all ingredients together and chill for at least one hour.

Black Bean Veggie Burgers

I belonged to a 24 hour fitness gym back in 2007. I had a job where I drove all over Southern California, and I wanted to be able to work out wherever I ended up that day or night. So I was on their mailing list, and they sent out a newsletter with a recipe for a vegetarian black bean burger. I’ve adapted it a little, but it’s now my go to veggie burger. Jill loves them, and I do too. I recommend cooking them on a griddle or in a cast iron skillet. If you want to keep it all outside with the burgers you’re grilling, just throw that cast iron skillet on the grill and you’re good.

Ingredients

1 Can, Black Beans, Drained

¼ cup Onion, chopped

1 cup Salsa, thicker is better

2 Carrots, diced into smaller pieces (1/8″ pieces)

1 cup Bread Crumbs

½ cup Wheat Flour

1 Green Pepper, diced

½ tsp Salt

½ tsp Cumin

½ tsp Chili Powder

Directions

Preparing the patties

Steam carrots in the microwave for 90 seconds. Its enough to soften them up.

Mash black beans with a potato masher. Keep a few whole beans out, as they create better color and texture.

Add remaining ingredients (reserve 1/4 cup of salsa). Mix together. If it needs more wetness to hold, add more salsa. If it’s too wet, add bread crumbs or wheat flour.

Form 6 patties – 1/2″ thick is good. Place on wax paper on a baking sheet. Refrigerate until you are ready to grill ’em up.

Cooking!

I think these are best cooked on a griddle. Although you can grill them, it’s safer to cook them 3-4 minutes per side on a griddle. They should get just a little crisp on the outside.

Add cheese at the end of cooking if you want. Cover with a pot lid to help it melt faster.

Put on a bun, add your favorite ingredients, and you are living the vegetarian dream!

Green Lentils and Vegetables

I put this recipe together when we were attending a pot luck with many vegetarians in attendance. It’s a great protein, with so many beautiful veggies in it. And it’s a stunning dish to bring in to a a party. I believe this can serve 12 people easily, and it’s a perfect veggie dish for a pot luck dinner.

Ingredients

1.50 cups Green Lentils, sorted and rinsed

1 Bay Leaf

2 tsp Olive Oil/Vegetable Oil

1 Onion, diced

6 Carrots, diced in 1/2″ to 3/4″ pieces

4 Celery stalks, diced in 1/2″ to 3/4″ pieces

4 Garlic Cloves, mashed/pressed

1 tbsp Tomato Paste

⅔ cup Red Wine

2 tsp Dijon Mustard

2 lbs Spinach or Baby Spinach, Washed

3 tbsp Butter (Optional)

Directions

Preparing the Lentils and Vegetables

Place Lentils and Bay Leaf into 3 Cups Water. Add 1 tsp salt and bay leaf. Bring to boil then keep simmering for about 20 minutes. DO NOT OVERCOOK! Lentils should hold their shape and have some texture. Set aside when ready. 20 Minutes

Add 2 tbsp vegetable/olive oil mixture. Add onion, carrots and celery. Season with 1 tsp salt and 2 tsp pepper. Sauté for 8 minutes.
Add garlic and sauté for 1 minute.
Add tomato paste and mix in.

Pour wine into vegetables, and simmer for 8 minutes until wine is syrupy.

Stir in the mustard.
Stir in the lentils.
Stir in butter for extra goodness! (Or don’t if you want to keep the vegan goodness!)
Turn off heat and set aside. Do not cover. You don’t want to overcook the lentils.

Preparing the Spinach

I do this in two quick batches. In a large sauce pan, heat 1 tsp olive oil and 1 Tbsp butter. Add one clove of pressed garlic. Add spinach. Add salt and pepper (1/4 tsp each) Wait 1 minute then start stirring until it’s sauted and ready. This should take 3-4 minutes. Remove and drain in colander.

Repeat with 2nd pound of spinach.

Assembling the Dish

In a nice casserole dish, add the spinach and push to the edges.

Add the lentils in the middle. Garnish with parsley if you like and you are ready to serve!

If you are going to a pot luck, cover with foil and heat in the oven there for 10 minutes before serving.

Quick Veggie Soup

A quick veggie soup is a nice recipe to have in reserve. It can be a light lunch or dinner, an appetizer, or you can add some pasta and make it a more filling minestrone like soup. It’s remarkably simple and quick. Jill made it for me recently when I was sick and it was fantastic!

Ingredients

4 cups Organic Vegetable Broth

5 Carrots, Large, Peeled and Chopped

1 Onion, small, quartered and separated

6 New Potatoes

1 Bay Leaf

1 tsp Salt

¼ tsp Crushed Red Pepper

3 Garlic Cloves, Pressed or Crushed

1 tsp Black Pepper

Directions

Add broth and all ingredients until the potatoes are soft – about 20 minutes.

Scoop out most of the solid ingredients (with a little broth), and place in blender. Puree.

Mix back with the broth and you’re ready. Add some avocado and/or pepitas for great toppings!