Vegan Recipes

Sauteed Asparagus with Spinach

Bunches of spinach in a Nash box

Green things are on their way back! It’s spinach time!

1 tbsp olive oil or Nash’s camelina oil
1 bunch asparagus, ends removed and cut into 2 inch pieces
2 Tbsp. water
3 cups packed spinach
1/8 tsp. marjoram
1/8 tsp. thyme
1/4 of a lemon, juiced
Salt
Pepper

In a medium skilled over medium heat, heat olive oil. Add asparagus and top with a little salt. Mix well to evenly coat asparagus with oil. Add water, spinach, and remaining ingredients, mix well. Cover and steam for 2-3 minutes.

Remove lid, mix and re-cover. Cook the sautéed asparagus with spinach another 3-5 minutes, or until asparagus is to your liking (firm or soft). Once done, remove from heat, plate and serve hot.

We thank lemonandolives.com for this recipe.

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Creamy Camelina Dill Dressing

NEW at Nash’s! Eating local has never been so easy when you can get local cooking oil!

1/3 cup Greek yogurt (optional)
2 small garlic cloves
2 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
1 Tbsp. fresh lime juice
1/3 cup Nash’s camelina oil
1 cup fresh chopped dill
Salt and pepper, to taste

In food processor, combine yogurt (if using), garlic, mustard, vinegar, and lime juice. Process until smooth and slowly add camelina oil to ensure emulsification.

Once all the camelina oil has been added, process for an additional minute, transfer to bowl, and fold in dill. Season with salt and pepper. If you wish to cut out yogurt for more of a vinaigrette texture, just whisk all ingredients together in bowl.

This dressing will keep for several days in fridge—just shake or whisk before use.

Makes 1 cup.

Serve drizzled over fresh greens and summer veggies, or get creative—this dressing can also be used for fish, pasta salad, slaws, potatoes, and dips.

We thank Alive.com for this recipe.

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Roasted Spring Radishes and Asparagus Salad

DID YOU KNOW? Asparagus is one of nature’s best cancer-prevention veggies — and they’re so tasty, too!

Serves two

1 cup halved radishes
2 cups asparagus, chopped into thirds
1 Tbsp. olive oil

Green Onion Vinaigrette
2 Tbsp. olive oil (or Nash’s camelina oil)
3 Tbsp. balsamic vinegar
2 green onion
1 Tbsp. chives
1 Tbsp. sugar or honey
Zest and juice from 1/2 lemon

Preheat oven to 400˚. Toss radish and asparagus in olive oil. Spread out in a single layer on a cookie sheet. Bake for 15-20 minutes until radish and asparagus is tender.

Meanwhile, combine vinaigrette ingredients into a food processor or blender. Mix until well combined and green onion is in small pieces. Once asparagus and radishes are done, toss in vinaigrette.

Serve as a side dish or atop a bed of arugula or other salad greens.

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Braised Spring Carrots and Leeks with Tarragon

Bunch carrots

They’re BACK! Bunched carrots are coming out of the greenhouse and into your tummy!

2 Tbsp. extra virgin olive oil
1 lb. leeks, white and light green parts only, halved lengthwise, cleaned and sliced
2 garlic cloves, minced
1 lb. carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths
½ cup water
Salt to taste
2 tsp. fresh lemon juice
1 Tbsp. chopped fresh tarragon

Heat olive oil in a medium saucepan or lidded skillet over medium heat. Add leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow leeks to color. Add garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add carrots, water and salt to taste, and lower heat. Cover and simmer 10 to 15 minutes until carrots are tender when pierced with a knife. Stir in lemon juice and tarragon. Taste and adjust salt. Serve hot, or at room temperature. Sprinkle with additional fresh tarragon just before serving.

We thank cooking.nytimes.com for this recipe.

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Sweet Barley Pilaf

We got quite a treat this week: Isabelle from the Sequim Food Bank tried out this recipe using Nash’s barley and shared some with us. It’s totally tasty!

Serves 6.

1 Tbsp. olive oil
1 medium onion, diced (2 cups)
4 mushrooms, sliced (1 cup)
1 celery stalk, diced
1/2 cup slivered almonds (or other nuts)
1 cup barley or other whole grain
1/4 cup raisins, golden or black
Dash of salt
1 Tbsp. each fresh rosemary and marjoram, minced, or 1/2 tsp. dried
2 1/2 cups chicken or vegetable broth, low-sodium

In large saucepan, heat olive oil and saute onion until translucent. Add mushrooms, celery and almonds. Cook 3-5 minutes.

Stir in barley, raisins and seasonings until barley is coated with other ingredients.

Add broth and bring to a boil for 2 minutes, cover and reduce heat to simmer for 55 minutes.

We thank Well-Fed Me for this recipe, and also Isabelle from the Sequim Food Bank for calling our attention to this delicious recipe.

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Kale Chips with Lemon and Cumin

Chips have rarely been this good. These are great as a snack on their own, but also as a textural garnish for broths or baked eggs.

Green kale in a basket

Which is your favorite kale? Curly green…

1 tsp. cumin seeds
1 tsp. sea salt
2 large handfuls bulk kale, washed and dried thoroughly
Organic vegetable oil, for drizzling
Zest of 1 lemon

Bulk lacinato kale

…lacinato, a.k.a. dinosaur or Tuscan kale…

Preheat the oven to 325 F. Toast the cumin seeds in a dry frying pan, giving the pan a shake as you go, until the seeds start to darken, and the aroma deepens and gets nuttier. Remove from the pan and blend with the sea salt in a spice grinder or a pestle and mortar.

Bulk red kale

…or curly Nash’s red?

Separate your bulk kale leaves. If they seem too big, coarsely chop into bite-sized pieces. Toss gently, but thoroughly, in a large bowl with a good drizzle of oil, making sure every leaf is just coated with the slightest sheen of oil. Place in a single layer on a flat baking tray and cook for 6 minutes (do this in batches if you need to). You will find that they crisp up as they cool, so don’t be alarmed if they still seem a little soft when they’re first removed from the oven. Season with the cumin salt and a grating of fresh lemon zest, and serve.

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Carrot-Apple-Ginger Juice

Julia with juice

Julia Buggy, nutritionist and yogi, with a vibrant glass of orange-apple-ginger juice.

6 carrots
4 apples
2-inch piece of ginger

Wash all produce well. Add all ingredients through juicer and enjoy! Makes 2 servings of 16-20 ounces.

Stay tuned for details of a workshop by Julia on how to get the most from hearty winter veggies to stay healthy this winter, on Saturday, January 28, 2017, at 10:30 am!

We thank RebootWithJoe.com for this recipe.

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Vegan Stir-Fried Cabbage in Peanut Sauce

Green cabbage in the field

This is green cabbage before it goes into your stir-fry. How’s it look after?

For the sauce
1/3 cup unsweetened coconut milk
2 Tbsp. smooth or chunky all-natural peanut butter
1 tablespoon soy sauce or tamari
2 teaspoon Asian chile-garlic paste or sambal oelek
3/4 teaspoon packed light brown sugar
 
For the stir-fry
1 medium head green cabbage
2 medium carrots
2 tablespoons vegetable oil
Salt
1 teaspoon freshly squeezed lime juice
2 tablespoons coarsely chopped roasted peanuts (optional)
Steamed rice or cooked rice noodles, for serving

Whisk all of the sauce ingredients together in a medium bowl to combine. Quarter the cabbage lengthwise, then cut the core out of each piece. Cut the cabbage crosswise into 1-inch-wide pieces. Cut the carrots crosswise into 1/4-inch-thick rounds.

Heat the oil in a wok or large frying pan over medium-high heat until shimmering. Add the carrots and half of the cabbage and cook, stirring occasionally, until starting to wilt. Continue adding the cabbage and cooking it down until all of it is added. Season with salt and cook until all of the cabbage is starting to wilt and exudes water.

Reduce the heat to medium, add the sauce, and continue cooking, stirring occasionally, until the sauce thickens slightly (it will thin out when mixed with the cabbage liquid, then thicken to the texture of whole milk) and the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the lime juice, and stir to combine. Top with the roasted peanuts, if using, and serve immediately over steamed rice or cooked rice noodles.

Serves 4.

Recipe adapted from thekitchn.com.

 

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Lemony Broccoli Salad

Broccoli plant

Broccoli and other members of the brassica family of vegetables are rich in phytochemicals called isothiocyanates. These magical chemicals actually communicate to your DNA to start detoxification processes!”

1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon. finely grated lemon zest
1 small shallot, minced
Kosher salt
Freshly ground pepper

Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cool; pat dry.

In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.

The cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing just before serving.

We thank foodandwine.com for this recipe.

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Potato Salad with Arugula and Dijon Vinaigrette

arugula

Fun facts about arugula: *Arugula is a good source of vitamins A, K, C, folate, and calcium. *Arugula also has extremely powerful ‘glucosinolates,’ which act as detoxifiers and can potentially decrease the risk of cancer. *Arugula has some protein in it, which is not common in other vegetable families.

1/2 small red onion, peeled and roughly chopped
2 pounds potatoes, cut into bite-sized pieces
1/4 teaspoon salt
1 tablespoon rice vinegar
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped chives
3 cups arugula, stems removed, roughly chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
5 tablespoons olive oil

Put onion in small bowl and cover with cold water (to remove some of the bite). Put the potatoes in large pot of generously salted water. Bring to boil over high heat, lower heat simmer and cook until just tender. Drain well and put into large bowl.

Gently toss warm potatoes with rice vinegar, salt, and pepper. Add chives, arugula and red onion and stir. Whisk together red wine vinegar, mustard and olive oil in small bowl. Add salt and pepper to taste. Pour over potato mixture and toss to combine. Serve warm.

We thank food52.com for this recipe.

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