Vegan Recipes

Basic Rolled Oats

Nash's rolled oats

Nash’s naked oats – grown and rolled right here on the farm!

1 cup Nash’s rolled oats
2 cups water or milk, or a combination
Pinch of salt (optional)
Pad of butter (optional)
1 teaspoon honey, give or take (optional)
Fresh or dried fruit (optional)
Nuts, lightly crushed (optional)

Tip: Quickly remove some of the oat hulls that slipped through the roller, by swirling the oats in water and skimming off any hulls that float to the top.

Combine oats and water/milk in a pot over medium-low heat. Bring to a simmer, stirring frequently. Once the oats begin to soften and the liquid thickens, you can add a pinch of salt, plus an optional pad of butter, or a teaspoon of honey, etc. Simmer and stir until the oats reach your desired texture and consistency. You may need to cook them for about 20 minutes to soften the bran. When serving, top with chopped fresh or dried fruit and lightly crushed nuts.

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Dilled Green Beans

Green beansYields 4 pints.

2 pounds small, tender green beans
4 large heads dill
2 cups water
1/4 teaspoon cayenne pepper
4 cloves garlic
4 small red chili peppers
2 cups vinegar
1/2 cup salt

Heat together water, vinegar, salt and cayenne pepper to make a brine. Wash beans. Snap off ends to fit in the jar. Pack beans into hot, sterilized jars. To each pint add one clove garlic, one head dill and one red pepper. Bring brine to a boil and pour over beans.

Follow USDA instructions for canning pickled green beans. Wait six weeks before eating.

We thank Janet French for this recipe.

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Cilantro Dill Pesto

cilantro

Cilantro!

This pesto is packed with flavor and can be spread on crackers or veggies, or mixed with a pasta dish.

1 jalapeño pepper (or substitute pickled jalapeño pepper slices)
3 tablespoons roasted sunflower seeds
1/2 cup canned white beans, drained
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh cilantro
2 garlic cloves
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1/4 cup water
Pinch ground cumin
2 tablespoons extra virgin olive oil

Preheat grill. Grill jalapeño pepper until charred. (You can use pickled or simply jarred jalapeño slices in place of the grilled jalapeño.) Cool, peel off skin and remove all of the ribs and seeds from the inside of the pepper. Note: Seeds and ribs can also be left in to increase heat of pesto.

Toast sunflower seeds on a tray in a toaster oven for 5 minutes or until golden. Place all ingredients except olive oil in a blender container and puree. Slowly drizzle in olive oil after pesto has been pureed.

Recipe adapted from canyonranch.com.

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Walnut Beet Patties

Sliced beets1 1/2 cups quinoa
2 cups vegetable broth
2 medium onions, finely diced
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar (or lemon juice)
4 teaspoons dried oregano*
4 teaspoons dried basil*
4 teaspoons dried thyme*
2 teaspoons paprika
3/4 pound carrots (about 3 medium), grated
1 1/4 pounds (about 3-4 medium) beets, grated
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1/4 cup arrowroot powder
3/4 pounds walnuts, chopped in food processor
Extra virgin coconut oil for frying

Rinse quinoa and place it in a small pot with the broth. Cover and bring to a boil; let simmer for about 5 minutes. Turn off the heat and let it sit for another 20 minutes. Allow to cool.

Sauté onions in olive oil for about 5 minutes. Add the balsamic vinegar and herbs and sauté another 5 minutes. Grate the beets and carrots.

In a mixing bowl, combine all ingredients. Season with salt and pepper. Form into 15 to 20 patties. Over medium heat, fry the patties in a little coconut oil until lightly brown, about 7 minutes on each side. Transfer to a baking tray and continue cooking in the oven for another 15 – 20 minutes at 350 degrees. Serve warm or let them cool. Got extra patties? They freeze well!

*If fresh herbs are available, you only need 1 1/2 teaspoons of the fresh herb.

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Kia’s Crock Pot Favas & Chicken

fava beans

Fava beans are fun and delicious!

Slow-cooked favas are tender and pair effortlessly with anything else you want to toss in the pot. Skip the meat and add extra veggies and lots of herbs for a vegetarian meal.

1-2 cups shucked fava beans
Approx. 2 pounds chicken thighs/drumsticks/breast, or other meat
2 cups fresh or canned salsa
4 cups chopped celery, onions, peppers, zukes, carrots, potatoes, etc.
Approx. two cups water
Salt and pepper
Fresh or dried oregano, thyme, basil, cilantro, rosemary, etc.

Put all ingredients in crock pot with salt/pepper/herbs as desired. Cover and cook on medium heat overnight or 6-8 hours. Add a fresh bunch of roughly chopped spinach/kale/chard the last 30 min of cooking, as desired. Serve hot over rice/quinoa/pasta/shredded cabbage etc.

Fava Tip: Approx 1 pound fresh favas = 1 cup shucked beans.

We thank Nash’s own Kia for this recipe.

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Lemon Tahini Kale Salad

lacinato kale

Kale didn’t earn its reputation as a superfood for nothin’!

1 bunch kale, stemmed and chopped
2 pinches salt (more to taste)
1/3 cup tahini
1 small lemon
1 tablespoon soy sauce or tamari
2 tablespoons warm water (more if needed to thin)
1-2 cloves garlic
1 tablespoon sesame seeds
1 tablespoon red pepper flakes

Salt the kale and massage with your hands. Let the prepped kale sit while you prepare the dressing. Combine tahini, juice from lemon, soy sauce or tamari, and water and mix well with fork. Add more water to thin as desired. Mince garlic and add to dressing along with sesame seeds and red pepper flakes. Pour 3/4 of dressing over kale, mix, and add more if necessary, or reserve for a vegetable sauté or salad dressing for later use.

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Simply Baked Artichokes

Artichoke

Nash’s artichokes don’t have any choke, so all of the delicious heart is available for the eating.

This recipe is easy, yet so delicious. Serve with an aioli dip, butter, or mayonnaise for a lovely summer appetizer.

6 medium artichokes
1/4 cup olive oil
Salt

Chop the stem of the artichoke at the tip of the globe. Cut the artichokes in half, and then cut off the tougher tips of the leaves.  Oil a baking sheet or baking dish large enough to fit the 12 halves. Place the artichokes flat side down. Drizzle the rest of the oil over top of the halved artichokes and sprinkle with salt. Place in a 400°F oven for 20-30 minutes, depending on how large the artichokes are. You should be able to pierce the base with a fork when they are ready.

They can be eaten as is, by holding the tips of the leaves and biting into the delicious heart. Nash’s artichokes don’t have any choke, so all of the delicious heart is available for the eating.

We thank Virginia Newman for this recipe.

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Simple Sautéed Fava Beans

fava beans

Fava beans are fun and delicious!

3-4 pounds fava beans
2 cloves garlic, diced
1 tablespoon olive oil
Juice from 1/2 lemon
Pinch of salt

Shell the fava beans from the larger pods. Bring 2 cups water to boil, and cook the fava beans for 2 minutes, strain, and rinse with cold water. Pierce the outer shell of the bean with your fingernail, and slip the bright green beans out of this second layer into a bowl.

Heat oil in sauté pan over medium heat. Add beans, and sauté for 2-3 minutes. Add diced garlic and sauté for 2-3 more minutes. The beans should be just browned. Remove from heat, add lemon and salt. Serve as a side dish or atop a salad.

We thank Virginia Newman for this recipe.

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Spinach Salad with Pickled Onions and Fresh Strawberries

Strawberries in pints without hulls

They’re here, they’re here! It’s STRAWBERRY season at last!

Dressing
1 red onion, sliced thinly
Red wine vinegar
Pinch of salt, plus more to taste
Pinch of sugar

Salad
2 bunches Nash’s spinach, stems removed and cut into 1/2-inch ribbons
Juice of 1 lemon
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
Salt and fresh black pepper, to taste
Handful of fresh sliced strawberries
Toasted sunflower or pumpkin seeds (optional)

In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered. This step can be prepared up to one week ahead of time.

Place the spinach in a large serving bowl. In a separate bowl, mix together the dressing ingredients. Whisk together until fully incorporated and pour over the greens (pour in 3/4 of the dressing and then toss, and then add the rest if needed).

After that time, add about half of the pickled red onions (the rest will stay for beyond 1 week in the fridge) and the sliced fresh strawberries. Serve immediately with extra fresh pepper, if desired, or sprinkle with toasted sunflower or pumpkin seeds.

We thank Virginia Newman for this original recipe.

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Kidney Bean Sloppy Joes

Kidney beans

We are rolling into picnic season, so we thought we’d offer a meatless version of this classic. It makes about 8 servings.

1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
3/4 cup dried Nash’s kidney beans, soaked for 12-24 hours, drained, and cooked
8 rolls of your choice

Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, and green pepper and sauté until tender. Stir in tomatoes, garlic, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.

Prepare cooked kidney beans by roughly chopping before adding to the skillet. Once added, cook for an additional 5 minutes.

Spoon bean mixture evenly into rolls of your choice and serve immediately. Enjoy this childhood classic!

Recipe adapted from allrecipes.com.

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