COLLARD WRAPS WITH RAW CURRIED CARROT PÂTÉ
Ricki Heller (RickiHeller.com) is a cookbook author, professional recipe developer, holistic nutritionist, and anti-candida crusader. This recipe is the ideal PV recipe, as it’s low-glycemic and high in protein. It’s even vegan-friendly. Ricki says, “this pâté is perfect over crackers, in wraps, or as a light meal alongside a salad. Apart from soaking the seeds, it comes together in a snap.” SERVES 6 TO 8 AS AN APPETIZER, 3 OR 4 AS A MAIN DISH
1 cup raw sunflower seeds, soaked in room temperature water for 2 hours (or up to overnight, covered in the refrigerator)
1 large carrot, peeled and cut in chunks
1 clove garlic, chopped
1/2-inch round fresh peeled ginger, minced (about 2 teaspoons)
2 teaspoons white or light miso
1/2 teaspoon curry powder
1/2 to 1 teaspoon sriracha (or use a generous pinch of cayenne pepper)
1/2 teaspoon coconut aminos
1 tablespoon freshly squeezed lemon juice
sea salt, to taste
4 large collard leaves, halved and ribs removed (i.e., 8 halves once cut)
Add-ins (choose 3 to 5, to your taste): sprouts, grape tomatoes, grated carrot, sauerkraut, sliced green onion, avocado, hummus, or other veggies of choice, chopped
1. Place all the ingredients except the collard leaves and add-ins in the bowl of a food processor and process until almost smooth, scraping the sides of the bowl as needed.
2. To assemble the rolls, lay out the collard leaves (they will be half-leaves once the midrib is removed) on a flat surface. Spread each half with about one-eighth of the pâté, then line up 3 to 5 of the add-ins on one end of the leaf. Starting at the end with the add-ins, roll up the leaf as you would sushi. Cut into four smaller rolls for appetizers, or in half for a main course. Serve immediately.
If you have extra pâté, it can be stored, covered, in the refrigerator for up to 5 days.
SERVING IDEAS
Use your own mixes of ingredients to adapt the recipe to your own tastes.
ROASTED CAULIFLOWER SOUP
This recipe was submitted by my good friend and fellow pet lover Sena Crutchley. Sena is a long-time vegetarian and the person who taught me to make homemade seiten. Seiten’s not on the PV diet, but being a stellar cook, Sena’s always up for a recipe challenge. Thanks Sena, for the soup! SERVES 6
1 head cauliflower, cut into bite-size florets
2 tablespoons olive oil, divided
2 teaspoons salt, divided
1 cup soaked cashews (*soak the cashews overnight or for at least a couple of hours in water)
7 cups flax milk (or other nondairy milk like almond or coconut), divided
1/2 sweet onion, chopped
1/2 teaspoon garam masala
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 cup shelled and unsalted pistachios
1. Preheat the oven to 400°F.
2. Toss the cauliflower in a medium bowl with 1 tablespoon olive oil and 1 teaspoon of salt. Add more oil if the cauliflower isn’t well coated. Roast the cauliflower on a baking sheet in the oven for 30 minutes.
3. While the cauliflower is roasting, blend the drained cashews with 1 cup of the flax milk until very smooth.
4. Warm the remaining 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and sauté until transparent but not brown, about 6 to 8 minutes.
5. In large pot, combine the remaining 6 cups of flax milk with the blended cashews, sautéed onions, garam masala, garlic, cumin, turmeric, coriander, and the remaining salt. Heat over medium-high heat and bring to a gentle rolling boil. Reduce the heat and let simmer for 5 minutes.
6. Puree the roasted cauliflower and then stir into the pot with the milk mixture.
7. Garnish each serving with pistachios.
SERVING IDEAS
Fresh greens (kale, mustard greens, collards, spinach, etc.) stirred into the soup taste delicious and add a power boost.
Serve with a side salad for a warm and satisfying meal.
Soup for breakfast? Yes! This soup can easily take the place of your morning oatmeal.
SAVORY GREEN STUFFING
This is a modified version of a recipe I found in a book called 366 Healthful Ways to Cook Leafy Greens. Don’t be shy about playing with a variation of herbs and spices to lend the dish a different taste. This dish reheats well, which makes it useful as a post-workout recovery food as well. SERVES 4 AS A SIDE DISH, 2 AS A MAIN DISH
1 tablespoon olive oil or coconut oil
1/2 cup yellow onion, chopped
12 ounces frozen greens (spinach, kale, collards, mustard greens, etc.), thawed, liquid reserved
1 cup almond meal
1/2 cup vegetable broth
1 pasture-raised egg
1 teaspoon dried basil
salt and pepper
1. Preheat the oven to 375°F. Spray an 8 × 8-inch baking dish with coconut oil cooking spray and set aside.
2. Heat the oil over medium heat in a medium pan and add the chopped onion. Sauté until translucent, about 5 to 7 minutes, and remove from heat.
3. In a large bowl, mix together the onions and all the remaining ingredients (including the juice from thawed greens), making sure all ingredients are well coated.
4. Pour the mixture into the baking pan. Cover with foil and bake for 15 minutes.
5. Remove the foil and bake another 5 to 10 minutes, until the mixture is heated through.
SERVING IDEAS
Eat as a side dish or use as a stuffing for red bell pepper sandwiches or in “deviled” hard-boiled eggs.
Serve on top of mixed greens or shredded cabbage.
Toss a handful of walnuts on top for extra crunch.
Serve with a side of fried or scrambled eggs.
Serve inside a roasted sweet potato for a filling meal.
ROASTED CABBAGE SOUP
Another culinary masterpiece from Nathan and Katie at LivingTheKatieWay.com. Per Katie, “Roasting the cabbage in this recipe before placing it into the soup makes for a richer eating experience!”MAKES ABOUT 8 CUPS OR 3 TO 5 SERVINGS
1 head red or green cabbage (3 to 4 pounds), sliced thinly
4 tablespoons extra-virgin olive oil, divided
2 teaspoons salt, divided
4 carrots, peeled and diced
1 large sweet onion, diced
1 pound turnips, peeled and chopped
4 cups vegetable broth
2 to 4 cups water
1. Preheat the oven to 375°F.
2. Toss the cabbage with 3 tablespoons of olive oil and 1 teaspoon of salt until well-coated, then spread evenly on a large baking sheet.
3. Bake the cabbage for 45 to 60 minutes, turning the cabbage every 15 minutes until it’s browned in spots. Remove from the oven and set aside.
4. While the cabbage is roasting, in a large pan, sauté the carrots and onion with the remaining 1 tablespoon of olive oil and 1 teaspoon of salt over low heat until the carrot begins to soften and the onion is partially translucent.
5. Add the cabbage and turnips and stir well. Add the vegetable broth and enough water to cover all the vegetables.
6. Bring to a boil, then reduce the heat to low and cover.
7. Stir occasionally and cook for about 30 minutes, or until all the vegetables are tender. Add more water as needed to keep vegetables covered.
SERVING IDEAS
If you eat seafood, add a handful of shrimp for a power boost.
This is great to eat an hour or two before a workout.
Double the recipe and freeze it for some quick meals on the go.
MUSHROOM, SQUASH, AND KALE SALAD
This is one of those recipes that, upon hearing the name, makes meat lovers wrinkle their noses at the “rabbit food” we call a main meal. That is, until they taste it. Personally, I refuse them second servings until they formally apologize for prejudging. SERVES 2 AS A MAIN DISH
1 tablespoon coconut oil or olive oil
1/2 cup minced yellow onion
1 cup chopped mushrooms of any variety
1 bunch kale, washed and torn into pieces
1 cup cooked and cubed butternut squash (page 103)
1/4 cup feta cheese (optional)
1. Heat the oil in a large pan over medium heat.
2. Sauté the onions and mushrooms for a few minutes, and then add the kale. Continue sautéing until the onions are tender, about 5 to 7 minutes.
3. Add the cooked squash and stir to combine.
4. Top with feta.
SERVING IDEAS
It’s hard to improve on perfection, and this meal is up there. But everything goes with kale, so substitute or add in any veggies of your choice.
If you eat seafood, this is a great side dish alongside fish or shrimp.
Serve over Basic Cauliflower Rice (page 85).
BIG-ASS SALAD
Most people have their own version of a Big-Ass Salad. My typical ingredients are, well, pretty much anything leftover I’m looking to get rid of. I start with a base of baby spinach then raid the fridge and add on from there. SERVES 1 TO 12 DEPENDING ON HOW MUCH YOU MAKE!
Base
baby spinach and/or chopped kale (cooked or uncooked)
Toppings—Any Combination of
roasted brussels sprouts
roasted cauliflower
roasted red peppers
roasted or raw broccoli
roasted asparagus
sautéed mushrooms
artichoke hearts, canned, in water
sliced zucchini and/or yellow squash
handful of olives (kalamata, black, green, etc.)
Optional Ingredients
handful of nuts (walnuts, almonds, sunflower seeds, etc.)
grated carrots
few slices mandarin oranges
sliced cucumber
1/2 avocado, sliced
Optional Proteins
1/2 cup beans (black, pinto, or chickpeas)
sliced hard-boiled pasture-raised egg
salmon
tuna
shrimp
sardines
Dressing
olive oil, balsamic vinegar, pepper to taste
1. Pull out a massive plate or bowl. Pile on ingredients. Take a deep breath. Dig in and enjoy.
SERVING IDEAS
Add some toasted Basic Cauliflower Rice (page 85).
If you’re eating fruit, toss in a handful of grapes or a few slices of green or red apple.
Scoop a handful of the salad inside half a red bell pepper.