Month: October 2009

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Collard Wraps with Pumpkin and Seitan


Once you roast the pumpkin, these delicious and exotic wraps take just 15 minutes of work. If you roast the pumpkin with the garlic and a bunch of other vegetables early in the week, you can enjoy a bounty of vegetables and easy meal preparation all week long. Rich, yet mellow pumpkin makes these simple wraps quite filling and satisfying. Wraps make this a fun way to get kids and others to try collards.

Time: 45 minutes to roast the pumpkin and garlic; 15 minutes to prepare after that
Serves: 2; easily doubled (just use multiple small pumpkins to ensure sweetness)

Ingredients:
1 sugar pumpkin, 2-3 pounds, stabbed several times to vent and roasted for 45 minutes at 400 degrees.
liberated cloves from 1 head of roasted garlic (cut top from head to uncover open cloves, sprinkle with olive oil and roast alongside pumpkin)
2 T mellow white miso
1 package seitan, chopped into bite-sized pieces
4 T shoyu
collard greens

1) Bring a 2 or 3 quart saucepan of water to boil. Reduce to a simmer. Add 3 T shoyu and seitan. Let seitan simmer while you prepare other ingredients.
2) While waiting for water to boil, scoop pumpkin from shell. Mash well with miso and garlic cloves.
3) Dip collards in the shoyu-water mixture to moisten.
4) Drain seitan. Drizzle remaining 1 T of shoyu over seitan.
5) Construct wraps. Spread about a tablespoon of pumpkin mixture on a collard leaf. Top with a few pieces of seitan. Fold leaf and eat the constructed wrap like an exotic, healthy, green burrito. Repeat.

Posted on

Collard Wraps with Pumpkin and Seitan


Once you roast the pumpkin, these delicious and exotic wraps take just 15 minutes of work. If you roast the pumpkin with the garlic and a bunch of other vegetables early in the week, you can enjoy a bounty of vegetables and easy meal preparation all week long. Rich, yet mellow pumpkin makes these simple wraps quite filling and satisfying. Wraps make this a fun way to get kids and others to try collards.

Time: 45 minutes to roast the pumpkin and garlic; 15 minutes to prepare after that
Serves: 2; easily doubled (just use multiple small pumpkins to ensure sweetness)

Ingredients:
1 sugar pumpkin, 2-3 pounds, stabbed several times to vent and roasted for 45 minutes at 400 degrees.
liberated cloves from 1 head of roasted garlic (cut top from head to uncover open cloves, sprinkle with olive oil and roast alongside pumpkin)
2 T mellow white miso
1 package seitan, chopped into bite-sized pieces
4 T shoyu
collard greens

1) Bring a 2 or 3 quart saucepan of water to boil. Reduce to a simmer. Add 3 T shoyu and seitan. Let seitan simmer while you prepare other ingredients.
2) While waiting for water to boil, scoop pumpkin from shell. Mash well with miso and garlic cloves.
3) Dip collards in the shoyu-water mixture to moisten.
4) Drain seitan. Drizzle remaining 1 T of shoyu over seitan.
5) Construct wraps. Spread about a tablespoon of pumpkin mixture on a collard leaf. Top with a few pieces of seitan. Fold leaf and eat the constructed wrap like an exotic, healthy, green burrito. Repeat.

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Green Salad with Pomegranate, Peaches, and Pepitas


Sweet late summer peaches and glistening ruby pomegranate jewels pop over a bed of baby spinach where pepitas and sunflower sprouts crunch. High-magnesium pepitas and anti-oxidant pomegranates make this salad burst with nutrition, too. For best results, share with friends. This is more of a list of ingredients than a recipe. All measurements should be done to taste.

Serves: 2-4-6 (depending on the proportions you use)
Time: 15 minutes, including chopping time

Ingredients:
1 pomegranate
baby spinach
sunflower sprouts
2 peaches, diced
handful mint leaves, coarsely chopped
handful pepitas

Vinaigrette:
2 T balsamic vinegar (fig-balsamic vinegar if you can find it)
3 T EVOO
1 T honey
salt and red pepper flakes to taste

1) Cut the pomegranate crosswise into ~4 slices and place the slices into a bowl of cold water. Winnow out the seeds. The pith will float to the top and you can skim it off.
2) Rinse and spin in a salad spinner the spinach, sunflower sprouts, and mint.
3) Toss together the pomegranate seeds and all other salad ingredients in a large bowl.
4) Whisk together the vinegrette and dress the salad.
5) Crunch with glee.

Posted on

Green Salad with Pomegranate, Peaches, and Pepitas


Sweet late summer peaches and glistening ruby pomegranate jewels pop over a bed of baby spinach where pepitas and sunflower sprouts crunch. High-magnesium pepitas and anti-oxidant pomegranates make this salad burst with nutrition, too. For best results, share with friends. This is more of a list of ingredients than a recipe. All measurements should be done to taste.

Serves: 2-4-6 (depending on the proportions you use)
Time: 15 minutes, including chopping time

Ingredients:
1 pomegranate
baby spinach
sunflower sprouts
2 peaches, diced
handful mint leaves, coarsely chopped
handful pepitas

Vinaigrette:
2 T balsamic vinegar (fig-balsamic vinegar if you can find it)
3 T EVOO
1 T honey
salt and red pepper flakes to taste

1) Cut the pomegranate crosswise into ~4 slices and place the slices into a bowl of cold water. Winnow out the seeds. The pith will float to the top and you can skim it off.
2) Rinse and spin in a salad spinner the spinach, sunflower sprouts, and mint.
3) Toss together the pomegranate seeds and all other salad ingredients in a large bowl.
4) Whisk together the vinegrette and dress the salad.
5) Crunch with glee.