July 17, 2011 § 1 Comment
Ingredient discovery continued this week as I ended the second week of my 30 day vegan challenge. (Update: See how I did with my challenge here.) I ordered from a local organic delivery service for the first time in an attempt to save time and get more organic produce. While I appreciated the ease of ordering and having fresh produce awaiting my arrival at my door, I realized I really am a grocery shopper. I enjoy perusing the lanes and looking for the freshest produce, smelling it, feeling it, and thinking about what I’ll be cooking that week based on what’s there. So, I’m not sure I’ll keep this as a weekly service, but it’s pretty nice during weeks I have to travel to have fresh produce waiting for me at home.
One thing I can tell you – I never would have picked up these two items which arrived at my door with this service: kale and purple sweet potatoes. Both of them appeared unattractive (in my opinion) and well, not so yummy. But boy was I wrong. Both turned out to be winners – not only very attractive, dare I say even beautiful, but delicious and satisfying.
If you’re like me and you’ve never eaten kale, it can be a bit intimidating. The leaves are really rough and almost have the texture of crazy thick curly parsley. Just looking at it you can tell its chock full of vitamins and nutrients but it doesn’t look like it will be delicious. Kale is sometimes compared to spinach but there was nothing tender about these leaves. While I had read that you can eat the stems, that was just being too adventurous for me. I was already going for the leaves, so I left the stems out of the party.
I decided to cook the kale with pasta. I figured that was the best way to ease into it as straight on kale might be a bit much for a first try. I had some grape tomatoes on hand as I usually do and I sauteed it with lots of garlic and some crushed red pepper and capers to give it a kick. Luis was skeptical as I cut the leaves free of their stems and I have to admit I was a bit scared to dump it into my beautiful sauce I had cooking, but boy was it good. The resulting pasta was really delicious and the greens absorbed all the strong flavors of the pan, making the bites of pasta with kale the best tasting ones! This pasta was so easy to make and extremely satisfying. We both went back for seconds and there was barely any left for leftovers…always a good sign.
To make the pasta, slice the garlic, onions, and tomatoes. Fully wash the kale and remove the stems, cutting the leaves into strips. While the water boils, saute the onions in olive oil until tender. Then add the tomatoes for a few minutes and then the capers, red pepper flakes, and garlic.
Once the tomatoes are almost fully soft, add the kale. I let it steam on top of the tomato mixture first before folding in the leaves. They’ll fill the full pan but like spinach they will wilt down quickly.
Keep turning them in the tomato mixture until they are fully wilted and a bright emerald green. Seriously is that not the prettiest color combo above?Gorgeous green and bright red.
Once done, toss in the pasta and enjoy!
Just as the kale was pretty intimidating at first glance, the purple sweet potatoes didn’t look so appealing either. Reminder: beauty isn’t on the outside. Goes for people and veggies as it turns out.
Once you peel away those somewhat scary looking skins – behold the most beautiful purple ever. Seriously, this may be the most beautiful vegetable I’ve ever seen, or eaten. Nature tricks us once again as we think it can’t get more beautiful than that – and you cook these babies and they turn lighter, brighter, almost the color of amethyst. I don’t know if I had more fun prepping and cooking these to discover their changing colors or eating them. The taste did not disappoint!
I knew I wanted to make them Friday night for dinner but wasn’t sure what to make. I also had eggplant arrive in my delivery. As you may recall, I’m not a fan of eggplant. In a desperate attempt to turn this around I started googling “delicious recipes for eggplant haters” -while the search returned a number of results, apparently there’s a lot of eggplant haters out there, they all included vegan no no’s like loads of cheese or other dairy products. I went out on a limb and decided to make a vegan vegetable tempura with the eggplant and purple sweet potatoes. Mind you, this was last night, after a long work day, so Luis arrived home to see me cutting the eggplant and scary looking potatoes and wasn’t so excited. I had faith though – after my successful adventures with kale, I thought it would be OK.
I found some vegan tempura batters and settled on one that just called for flour, baking powder, sugar, and salt. The resulting tempura were really delicious – and the batter almost had a sweet pancake flavor wrapping the veggies. Success – I liked the eggplant! And those purple sweet potatoes were so yummy. I’ll definitely be experimenting more with this ingredient in the future. As far as the eggplant goes, I’m not convinced I’ll like it any way other than fried. Now I know fried food isn’t really what veganism is all about, but come on, I’ve had enough salads in the past two weeks so I got a little restless. Also, I can assure you the pictures don’t do it any justice.
Garlicky Kale and Tomato Pasta
- Whole wheat penne pasta – you can use any pasta you like, I wanted to ensure protein in this meatless pasta
- 2 – 3 tablespoons olive oil
- 1 onion
- 3 garlic cloves – the garlic cloves I had were huge so this was probably closer to 6 normal sized cloves which produces a strong garlic flavor, just use less if you don’t like a strong garlic flavor
- One big bunch of kale – I used what was delivered and I think totaled about 10 large leaves.
- 1 pint grape tomatoes
- 1 tablespoon capers
- 1/2 teaspoon crushed red pepper
- salt and pepper to taste
- Cook pasta in boiled salted water.
- Slice onion, garlic and tomatoes. Clean kale and remove stems. Slice leaves thinly into strips.
- Heat a few tablespoons of oil in a large saute pan over medium heat. This is the base of your sauce so you want enough to coat the pasta and vegetables. Add onions and saute several minutes until soft. Add tomatoes, garlic, capers, and red pepper flakes stirring frequently so garlic doesn’t burn. Cook until tomatoes are almost soft.
- Layer kale leaves over tomato mixture and let steam for a minute or two. Add salt and pepper to taste. Begin to stir and fold the tomato mixture over the leaves. Cook until all leaves are wilted and cooked through.
- Add cooked pasta to the vegetable mix. Stir until the pasta is coated and add extra olive oil if needed.
Vegan Vegetable Tempura
If you try this recipe, I served it with soy sauce which was a bit too strong. It needs a light tempura sauce which I just didn’t have the ingredients on hand to make.
- Desired vegetables – I used eggplant and purple sweet potatoes
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon baking powder
- 1 cup chilled water
- 3 tablespoons vegetable oil plus more for frying
- Mix flour, salt, sugar, and baking powder together. Slowly add oil and water and mix until smooth. Chill for 15 minutes.
- Cut vegetables into uniform slices.
- Heat oil in large fry pan over medium – high heat. Dip vegetables into batter one by one and then add to oil, frying several at a time.