Category: Sides

Directions

Snap off several layers of the tough outer leaves of artichokes by pulling them downward so that they break off at the base. Stop when inner leaves become a lighter yellowish green and look tender. Trim stems and slice off top third of artichokes. With a paring knife, smooth rough areas around base, removing any dark green parts. Cut trimmed artichokes into sixths. Remove fuzzy chokes of heart with paring knife. As you work, drop trimmed artichokes into bowl with lemon juice and enough water to cover. When all are done, drain, pat artichokes dry with towel and toss with enough oil to moisten well. Season with salt and pepper to taste. Place in a single layer in lightly oiled 13×9 baking dish. Add bouquet garni and wine, cover with wax paper, then with foil. Bake at 400 35 minutes, then uncover and bake until crisp around edges and beginning to brown, about 25 minutes more.

Directions

Preheat oven to 500. Toss sprouts, shallots, olive oil, salt, and pepper in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes, tossing sprouts and rotating and swapping pans top to bottom halfway through cooking.

Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper is desired and serve.

Directions

Cut off roots and any bad parts of scallions. Wash them. Put them in a large bowl and pour 1/2c of fish sauce evenly over the top. Gently turn the green scallions to get them covered with the sauce. Set aside for 20 minutes.

Meanwhile, make the sweet rice paste for the kimchi. Combine paste ingredients and mix well.

Cook paste on medium-high until it starts to bubble. Keep stirring it. Turn off heat and let it cool down.

While salting the scallions with fish sauce, occasionally turn them over, so that they will get salted evenly. After the 20 minutes are up, remove the scallions from the bowl and set them aside. The bowl will have some remaining fish sauce.

To make the kimchi paste, mix together the cooled sweet rice paste, 1/2c hot pepper powder, 1T of sugar, 1T sesame seeds, 1T minced garlic, and 1t minced ginger into the bowl with the fish sauce.

Put the scallions into the bowl with the kimchi paste.

Mix everything gently until the green onions get covered with the kimchi paste. I recommend wearing plastic gloves to protect your skin for this process.

Put the scallion kimchi into a glass jar or container. Set it aside for a day or 2 at room temperature. Then put it in the fridge for about 2 weeks, or until it has finished fermenting.

Directions

Whisk everything together in a bowl (make sure the broth isn’t very hot!) then strain. Put optional veggies into 4 separate custard/Pyrex bowls or mugs. Cover with egg mixture. Then steam on high for about 15 minutes.

Directions

Mix cabbage, salt, and water together. Sit for 10 minutes. Rinse(?) then
add remaining ingredients. Voila!

Directions

Peel the plantains and cut into 8 pieces. Boil the plantains adding 2 t of salt to the water. When the plantains are very tender turn off the heat.

While the plantains are boiling, heat a tablespoon of oil in a shallow pan. Sauté the onions, add the salt and vinegar. Reserve.

Take the plantains out of the water and mash them with a fork. Add the butter and the cold water and keep mashing until it is very smooth. Garnish with the onions and serve with scrambled eggs or deep-friend slices of salami.

Directions

Combine lemon juice, olive oil, salt, black pepper, Italian seasoning,
and garlic in a sealable plastic container.

Seal the container and shake to emulsify the mixture.

Remove the lid and add artichoke hearts. Reseal the lid and continue
shaking the container until the artichoke hearts are completely coated.

Directions

In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5-10 minutes. Add the minced garlic and cook a minute more, until fragrant.

Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Directions

In Russian kitchens, mushroom caviar is made with cooked mushrooms and
lots of sour cream. I use canned tomatoes in this version, and the
result makes a savory topping for blini (and for latke, I found, as I
tested the recipe during Chanukah). Make sure to finely chop the
mushrooms. Heat the olive oil in a large, heavy nonstick skillet over
medium heat. Add the shallot. Cook, stirring, until tender, three to
five minutes. Add the mushrooms. Cook, stirring, until they begin to
sweat, and add the garlic, salt and pepper. Cook, stirring often over
medium heat, for five minutes until the mushrooms are tender and
fragrant. Add the tomatoes, and bring to a simmer. Cover, reduce the
heat and simmer for 30 minutes. Stir in the lemon juice, and taste and
adjust the seasonings. There should be very little liquid in the pan. If
there is, continue to simmer uncovered until most of the liquid has
evaporated. Stir in the dill, and serve.

Directions

In a blender or food processor, blend cashews, lemon juice, bell pepper, miso, salt, pepper, agave, nutritional yeast, and water for 1-2 minutes until thick. In a large bowl, place kale and add 3/4 c sauce. Using your hands, massage sauce onto kale until well coated.

If making kale chips in a dehydrator, place on two dehydrator trays and dehydrate at 115 degrees for 3-4 hours. Flip chips and continue to dehydrate for another 2-3 hours. When crispy, remove and enjoy.

If making kale chips in an oven, preheat to 250 degrees. Bake chips for 1 hour, flipping halfway through. When crispy, remove and let cool completely before enjoying.