Swiss Chard Mushroom Enchiladas
2 Tbsp olive oil
1/2 cup diced shallot (approx. 1 medium-size shallot)
8 oz oyster mushrooms, diced
2 garlic cloves, minced; or 2 garlic scapes, thinly sliced
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
3 cups finely chopped swiss chard (approx. 1 large bundle)
4 whole grain tortillas (approx. 8-inches each)
8 oz roasted tomato-habanero salsa
Cilantro Sunflower Crema
1/2 cup sunflower seeds
1/4 cup cilantro
1/4 cup lime juice (about 3-4 limes)
1 garlic clove
1/4 tsp salt
1/4 cup water +more as needed
Thinly sliced radishes
In a large skillet, warm two tablespoons olive oil over medium heat. Add the shallot and cook for a few minutes. Add the mushrooms, garlic, ground cumin, smoked paprika and salt. Stir together and cook for about 7 minutes, until the mushrooms soften and begin to release their juices. Add the chard, one cup at a time, and cook until all of it has wilted down. Remove the skillet from the heat and set aside to cool.
Preheat the oven to 350F then spread 1/2 of the salsa along the bottom of a small casserole dish. Spoon 1/2 cup of the mushroom filling into each tortilla then roll it up and place it, seam side down, in the casserole dish. Repeat for the rest of the tortillas then spread the remaining salsa on top. Bake in the oven for 15-20 minutes, until heated through.
Meanwhile make the cilantro sunflower crema by combining all of the ingredients in a high-speed blender and blending until smooth. Add more water if needed to thin. Transfer half of the crema to a plastic baggie then cut off a small piece of one corner.
When the enchiladas are done, pipe the crema on top in a diagonal direction. Garnish with chopped cilantro, avocado, and /or sliced radishes. Serve warm with extra crema on the side and enjoy!
Picture and recipe adapted from: https://www.makingthymeforhealth.com/swiss-chard-mushroom-enchiladas/
Savory Mushroom and Vegetable Ramen Soup
6 oz ramen noodles
4 cups mushroom broth, vegetable broth, or water
1 cup broccoli
1/2 cup maitake mushrooms
1 cup baby kale
1/4 cup grated rainbow carrots
2 cloves garlic, minced; or 2 garlic scapes, thinly sliced
1 small shallot, diced
Juice from 1 lime
Tamari or soy sauce
Salt, to taste
Seaweed flakes (optional)
Red chili flakes (optional)
Steam the broccoli over boiling water and heat a large pan over medium-low heat and add some olive oil.
Add two diced cloves of garlic and one small shallot to the pan, let them simmer for a bit until they start to become translucent, and then add chopped mushrooms.
Let the mushrooms, garlic and shallot cook together for a few minutes, then add a splash of tamari or soy sauce and the baby kale, and let that cook until the kale starts to wilt (1-2 minutes).
By then the broccoli should be tender, so remove it from the burner and set aside.
In a pot, bring 4 cups of broth to a boil, and add the ramen noodles. They will slowly start to separate, and you can pull them apart with a fork to help them cook faster.
When the noodles are cooked, add the broth and noodles to a bowl with the mushrooms, kale, and broccoli.
Top with grated rainbow carrots, blend of organic seaweed flakes, red chili flakes, a pinch of salt, and the juice from 1 lime.
Recipe and image adapted from: https://www.onegreenplanet.org/vegan-recipe/savory-mushroom-and-vegetable-ramen-soup/
Vegan Collard Greens
1 Tbsp avocado oil
2 cloves garlic, minced or 2 garlic scapes, thinly sliced
1 yellow onion, diced
1 cup cherry tomatoes, halved
1 bunch collard greens
1 tsp apple cider vinegar
1 tsp paprika
1/2 tsp sea salt, to taste
1/8 tsp black pepper, to taste
Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips.
Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.
Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.
Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. If the collard greens start to stick to the pan, you can 'deglaze' the pan with a bit of water (I recommend 1 tablespoon of water at a time, as needed) to prevent sticking.
Serve and enjoy!
Recipe and image adapted from: https://realandvibrant.com/vegan-collard-greens/#recipe
Asian Greens Salad
8 oz tokyo bakana or any salad greens
Cilantro, scallions, or any flavorful greens
2 Tbsp red wine vinegar
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame seeds
½ tsp sesame oil
2 Tbsp grapeseed oil or mild-tasting oil
1 ½ tsp agave syrup or honey
1 tsp grapeseed oil
1 bag of ramen noodles (use only the noodles, not the flavor packet)
1/3 cup slivered almonds
Slivered carrots and/or cucumber
Cut the very end of the stem off all the Tokyo Bekana leaves. Coarsely chop the remaining leaves and stems into ½ inch pieces. If you are using scallions, cilantro or another vegetable, chop it up and add it to the greens. Wash the greens and get ready to toss them with the dressing.
Add all dressing ingredients to a bottle and shake, shake, shake.
Lay an unopened bag of ramen noodles on the counter or floor and whack them with a rolling pin until they are fully crushed. Careful, the bag might pop if you get too excited while you do this! Heat a skillet over medium-low heat and add the oil. When it is warm, pour in the crushed noodles, discarding the flavor packet. Add the almonds. Stir occasionally and cook until the noodles are just golden brown.
Combine everything in a salad bowl, toss and enjoy!
Recipe and image adapted from: https://fromscratchclub.wordpress.com/2012/03/06/recipe-asian-greens-salad/ and https://iheartumami.com/tatsoi-recipe-salad/