Pasta with Kale and White Beans

This is one of our favorite meals which we usually eat over the winter months. This time we used a special German heirloom kale variety called ‘Lippische Palme’. During the winter this kale turns into a dark violet-green color. It looks lovely in the garden, is healthy and tastes great in many meals.

Serving Size: 4

Ingredients:

• 8 ounces pasta, we used whole wheat penne
• 1 bunch 14 ounce kale
• 2 tablespoons cooking oil
• 1 red bell pepper, de-seeded and cut in bite sized pieces
• 1 medium onion
• 2 cloves garlic
• ½ teaspoom red pepper flakes
• 2 cups canned white beans, drained and rinsed
• 10-12 cherry tomatoes, halved
• salt and pepper to taste
• non-dairy Parmesan

Directions:

1. De-seed and chop the red bell pepper into bite sized pieces.
2. Slice the onion and mince the garlic.
3. Drain the liquid from the can of beans and rise under cool water.
4. Clean the kale and remove the hard stem from the kale leaves and cut the kale into bite sized pieces.
5. Cut the cherry tomatoes in halves.
6. Cook the pasta according the the instructions on the package.
7. Heat the oil in a large frying pan.
8. Add the the bell pepper pieces and cook until softened.
9. Add the onion and sauté until glassy.
10. Add the minced garlic and cook 2 minutes or until soft.
11. Add the sliced kale and cook lightly until it is crisp-tender yet still retains its color.
12. Add the drained beans to the kale and mix well.
13. Add the halved tomatoes and cook until they begin to soften.
14. Season with salt, red pepper flakes and some Italian herbs
15. When the pasta is cooked, drain off the liquid and return the pasta to the pan.
16. Add the drained pasta to the kale and bean mixture and carefully mix.
17. Serve the meal on individual plates or bowls with some non-dairy Parmesan sprinkled on top.

Notes:

You can also add a can of crushed tomatoes if you want more sauce, and also add some smokey tofu pieces if wanted.

Related Posts:

• White Asparagus and Wild Garlic Soup
• Vegan Pea and Kale Patties
• Lebanese Green Beans with Tomatoes (Loobyeh)
• Salsify with Pearl Barley, Kale and Spicy Tofu Pieces
• Barley Risotto with Fava Beans, Corn and Mushrooms

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Lemony Gnocchi with Broccoli and Mushrooms

This is a delightful meal, full of flavor and filling. We enjoyed it with a mixed salad and a glass of vegan organic wine.

Serving Size: 4

Ingredients:

• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 16 ounces broccoli, cut in spears and florets
• 8 ounces mushrooms, cleaned and sliced
• 16 ounces gnocchi

for the sauce:

• 2 lemons, juiced
• 1 heaping teaspoon vegetable bouillon powder
• 2 tablespoons olive oil
• salt and pepper to taste

for the garnish:

• 2-3 ounces non-dairy cheese, shredded
• lemon basil leaves as garnish

Directions:

1. Clean and prepare the broccoli, cutting into spears and rosettes.
   Place in a steamer and steam for 7 minutes or until al dente but soft.
2. Prepare the sauce by mixing the lemon juice, vegetable bouillon powder and olive oil together.
3. Grate the non-dairy cheese an put aside for later.
4. Slice the mushrooms and onions.
5. Add the mushrooms and sauté until soft.
6. Add the onions and sauté until they are glassy.
7. Remove from the pan and place in a bowl for later.
8. Add another splash of oil to the frying pan and add the gnocchi.
9. Fry the gnocchi, turning often, until the gnocchi are golden brown.
10. Return the mushrooms and onions to the gnocchi and mix well.
11. Pour the sauce over the gnocchi mixture.
12. Divide the meal over 4 plates.
13. Sprinkle the cheese over each plate.
14. Garnish with a few baby basil leaves. We grow lemon basil, so that is what we used.

Related Posts:

• Tempeh, Shiitake, Broccoli Bowl
• Mushroom Ragu on Gnocchi
• Spelt Pilaf with Artichokes, Mushrooms and Pesto
• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Barley Risotto with Fava Beans, Corn and Mushrooms

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The Sourdough School x Planet Organic

We are delighted to announce our partnership with The Sourdough School this year to bring you recipes, competitions and events, centred around topics we’re both passionate about: good quality food and the impact it has on your health.
 
The Sourdough School, founded by baker and award-winning author, Vanessa Kimbell, is internationally renowned for teaching people to make more nutritious and digestible bread that nourishes the gut microbiome.
 
The Sourdough School believes fervently in using the best quality and widest range of ingredients to benefit the gut, which is where Planet Organic come in.
 
Vanessa has been researching, baking and testing for her new book, out in September 2020, and we have been providing our extensive range of baking ingredients for her recipes, from milled hemp seeds to activated pistachios, date syrup to sprouted rolled oats.
 
Keep your eyes peeled for our monthly competitions with The Sourdough School to win a year’s Sourdough School online membership and start you on your sourdough journey, plus a Planet Organic voucher to fill your pantry with the best ingredients. Follow @sourdoughschool and @planetorganic on Instagram for the latest.

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Winter Squash Pot-stickers with Asian Dipping Sauce

This is a new recipe to enjoy winter squash or pumpkin. It does take a bit of work, but is well worth it, they taste very nice, especially on a cold, blustery day.

Serving Size: 2

Yield: 7-8 large pot-stickers

Ingredients:

for the dough:

• 2 cups AP flour (or AP and semolina), (we used 1 cup each of AP, and semolina
• ½ teaspoon salt
• 3 tablespoons oil
• ⅓ cup water

for the filling:

• 2 cups winter squash (pumpkin), pureed
• 1 large onion, chopped
• 1 tablespoon oil
• 2 tablespoons ginger, fresh, grated
• ¼ teaspoon garlic powder
• dash Tabasco
• salt and pepper to taste
• 2-3 tablespoons oil to fry the pot-stickers

for the dipping sauce:

• 4 tablespoons soy sauce or tamari
• 1 tablespoon rice wine vinegar
• 2 tablespoons mirin
• 2 teaspoons ginger, fresh, grated
• dash Chili sauce

Directions:

1. to make the dough:
   1. Mix the flour salt, oil and water together in a bowl.
   2. Cover the dough (I just use a large plate) allow to sit for 1/2 hour.
2. to make the filling:
   1. Place the pureed winter squash or pumpkin in a medium bowl.
   2. Heat the oil in a frying pan.
   3. Add the onion to the oil and sauté until glassy.
   4. Add the sautéed onion pieces to the puree.
   5. Mix in the grated ginger, garlic powder and a dash of Tabasco.
   6. Taste the mixture and season accordingly with salt and pepper.
3. Make the dipping sauce by combining the ingredients and stir to mix.
4. to make the pot-stickers:
   1. Table a generous tablespoon of dough.
   2. Flatten it out on a lightly floured surface and roll to make a circle.
   3. Place a tablespoon of the puree mixture in the center.
   4. Moisten the edge of the circle with some water and fold the circle to form a half moon.
   5. Seal the edges of the pot-sticker and place on a lightly floured plate while you make the rest.
5. Bring a large pot of lightly salted water to boil.
6. Place 2 or 3 pot-stickers in the water and cook 3-5 minutes.
7. Remove from the water using a slotted spoon and place on a plate.
8. Heat a frying pan with 1 tablespoon of oil and lightly brown 2 pot-stickers at a time.
9. Place the fried pot-stickers on a plate.
10. Add oil as needed to fry the rest of the pot-stickers.
11. Serve the pot-stickers with the dipping sauce.
12. We garnished the pot-stickers with 2 spring onion greens.

Notes:

The recipe can also be used to make ravioli, only omit the Asian dipping sauce and use an Italian tomato sauce instead.

Related Posts:

• Squash pot-stickers with a spicy coriander sauce
• Winter Squash, Chickpea Tajine
• Winter Squash Chili Sin Carne
• Winter Squash and Hazelnut Soup
• Orange Risotto with Tofu, Winter Squash and Apricot

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Winter Squash and Hazelnut Soup

This tasty, mild soup is very nice on a cold day. Using the nuts to thicken the soup brings extra nutrition to the meal. We enjoyed it with a fresh wholegrain bread.

Serving Size: 4

Ingredients:

• 1 tablespoon cooking oil
• 1 medium onion, diced
• 2 cups pumpkin puree
• 2 cups water
• 1½ teaspoon vegetable bouillon powder
• 1 can coconut milk
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ⅓-½ cups hazelnut flour (or hazelnut butter as alternative)
• 1-2 tablespoon maple or agave syrup
• salt and [pepper to taste

Directions:

1. Heat the oil in a large soup pot.
2. Saute until the onion becomes glassy.
3. Add the water and vegetable bouillon.
4. Add the pumpkin puree and stir to mix well
5. Add the seasonings and mix well again.
6. Cook the soup until hot.then turn down to just keep it warm
7. Add the hazelnut flour and thin the soup with the coconut milk.
8. Season to taste with salt and pepper and a splash or 2 of maple syrup.
9. We garnished the soup with a few Italian parsley leaves, some chopped hazelnuts and a few small pieces of diced pumpkin which had been steamed.

Notes:

To make hazelnut flour, you merely put some (shelled) hazelnuts in a coffee or herb grinder and whiz to make the ground nuts.

Related Posts:

• Winter Squash Chili Sin Carne
• Winter Squash, Chickpea Tajine
• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Orange Risotto with Tofu, Winter Squash and Apricot
• Red Cabbage and Winter Squash with Stir-fried Tofu

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Spinach and Sun-dried Tomato Biscuits

With the holidays coming up, baking powder biscuits are so versatile and always tasty. We enjoyed this variation using spinach and sun-dried tomatoes.

Yield: 8-12 biscuits

Ingredients:

• 2 cups AP flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 4 tablespoons vegan margarine
• handful l baby leaf spinach
• sun-dried tomatoes
• ¾ cup soy yogurt or non-dairy milk

Directions:

1. Preheat the oven to 450°F/232°C.
2. Wash, spin dry and roughly chop the spinach.
3. Cut the sun-dried tomatoes in small pieces.
4. Place the flour in a large bowl.
5. Add the baking powder and salt and stir a bit.
6. Cut in the vegan margarine and mix until the mixture breaks down like sand particles. I do this by hand, it goes quickly and is not really that messy to do.
7. Add the spinach and cut tomato pieces and gently mix.
8. Add the soy milk and stir until the mixture clings together.
9. Turn out onto a floured bread board or countertop and knead for 1 or until the dough is smooth.
10. Add more flour as needed if the dough is sticky. Be careful to not over-work the dough.
11. Roll the dough out to about a ½-inch thickness.
    The biscuits do not rise much, so don’t roll the dough out to thinly.
12. Using a juice glass, dipped in flour at the rim, cut the dough into rounds
13. Place on an un-greased cookie sheet, and bake for 12 to 15 minutes.
14. Serve hot.

Related Posts:

• Gnocchi with Creamy Vegan Tomato Sauce, Turnip…
• Vegan Spinach Gnudi dressed with Tomato Sauce
• Vegan Sage Biscuits
• Vegan Cheesy Zucchini Biscuits
• Artichoke Risotto with Sun-dried Tomatoes and Smokey Tofu

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Salsify with Pearl Barley, Kale and Spicy Tofu Pieces

Salsify is one of our favorite winter vegetables. It is very mild in flavor, rather like white asparagus. We really enjoyed this meal using the salsify with barley in a risotto way.

Serving Size: 4

Ingredients:

• 8 black salsify roots
• 1 tablespoon lemon juice
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 cup pearl barley
• 1 quart vegetable bouillon (divided)
• 2-3 cups kale, chopped
• 8 ounces prepared spicy tofu pieces
• 2 tablespoons nutritional yeast
• 4 ounces vegan cheese, grated
• salt and pepper to taste

Directions:

1. Peel the salsify under running water (so that way your hands will not become sticky from the sap).
2. Cut the salsify roots into bite sized pieces.
3. Heat a large frying pan and add the olive oil.
4. Place the salsify in the oil and lightly brown.
5. Meanwhile, heat a medium saucepan.
6. Add 1 tablespoon oil and the 1 cup of pearl barley.
7. Toast the barley stirring for 3 minutes.
8. Add 2 cups of vegetable bouillon to cook the barley.
9. Turn the heat down to medium and allow the barley to cook.
10. Add 1 cup of vegetable bouillon to the cooing salsify.
11. Turn the heat down and place a plate or lid on the frying pan to allow the salsify to simmer for about 10 minutes.
12. When the salsify are soft, and the barley has cooked to soft grains, drain any extra water off.
13. Add the barley to the salsify and stir to mix well.
14. Add the spicy tofu pieces.
15. Add the kale and stir to mix.
16. Add the nutritional yeast and the grated vegan cheese.
17. Sprinkle the mixture with the lemon juice.
18. Season to taste with salt and pepper.

Related Posts:

• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Winter Squash, Apple Risotto with Smokey Tofu Pieces
• Tomato, Pearl Couscous and Herb Salad
• Barley Risotto with Fava Beans, Corn and Mushrooms
• Vegan Pea and Kale Patties

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