Kale, Kabocha, and Black-Eyed Pea Burrito Buddy + How to Roast a Kabocha Squash

The Burrito Buddy - too small to be a burrito and too large to be a taco - is back! This time, it’s packed with hearty, autumn-inspired ingredients. The roasted kabocha squash (also known as Japanese pumpkin) provides a creamy, satisfying texture without the use of any dairy. The inclusion of greens and black-eyed peas would make this a perfect dish for New Year’s Day, too.

First, you will need to roast a kabocha squash. Don’t worry; cutting it is the only hard part.

How to roast a kabocha squash:

Preheat oven to 400F. Line a cookie sheet or casserole dish with parchment paper.
Carefully cut the stem off the top of the squash, and then (taking advantage of the exposed bit on top) cut the squash in half. Scoop out the seeds (bonus: they can be toasted and eaten!) and innards. Place the halves, cut-side down, and bake for 40 minutes, or until a knife can easily pierce the skin and flesh. Set aside until cool enough to handle.

How simple was that? Cut it up, store it in the fridge, and you have kabocha squash to eat off for a week! I think it’s a delicious snack or side on its own, warmed up and sprinkled with seasoning… Hence why I only had room for one of these Burrito Buddies; snacking while cooking is my downfall.

Now, for the Burrito Buddy recipe!

INGREDIENTS:
(Makes one)
- 1 medium whole-wheat tortilla, warmed (in the oven or a dry pan, until pliable)
- 1 c chopped, rinsed kale
- 1/3 c cooked black-eyed peas
- 1/3 c chopped, roasted kabocha squash
- Taco seasoning or savory seasoned salt (I used Lawry’s)
- 1/4 tsp high-heat (i.e. canola) oil
- Salsa for serving

METHOD:
Heat your oil in a nonstick skillet over medium-high heat. Place the kale in the pan and, stirring periodically, cook for about two minutes. Cover with the lid of a pot and let cook for another 3-4 minutes, or until the kale is flushed bright green and tender (but not overcooked); ideally, the edges should be browned and crispy, kale-chip-style. 
Add your kabocha squash and black-eyed peas to the pan. Warm through, and season all ingredients generously. Place all ingredients in your tortilla, add salsa to taste, and devour immediately. 

☮ Neville

Decadent Vegan Nachos!

The problem with having Daiya in the house is that it makes me want to turn every meal into a vegan cheese fiesta. Last night, I certainly succeeded with these ridiculous nachos. Apologies for the icky lighting in my kitchen!

INGREDIENTS:
(A meal for one very hungry human or an appetizer to split)
- 1 1/2-2 servings tortilla chips (mine were multigrain)
- 1 hearty handful Daiya cheddar shreds
- 1 serving seitan, either pre-ground or cut into small pieces (if unavailable, use black beans)
- 1/4 c zucchini, sliced into very thin half-moons 
- Salsa for serving

METHOD:
Preheat oven to 350F. Line a cookie sheet or casserole dish with parchment paper. Later the tortilla chips, Daiya, and seitan in the middle. Place the zucchini slices directly on the parchment paper, to ensure thorough cooking (paper thin slices can be placed directly on the nachos). Bake for 8 minutes, or until cheese is fully melted. Top with the zucchini and salsa, and devour!

I should probably freeze the rest of my Daiya before more ridiculousness ensues…

#food #recipes #vegan #vegetarian #veganfoodshare #nachos #noms #daiya #yum #dank #veganjunkfood #seitan

Decadent Vegan Nachos!

The problem with having Daiya in the house is that it makes me want to turn every meal into a vegan cheese fiesta. Last night, I certainly succeeded with these ridiculous nachos. Apologies for the icky lighting in my kitchen!

INGREDIENTS:
(A meal for one very hungry human or an appetizer to split)
- 1 1/2-2 servings tortilla chips (mine were multigrain)
- 1 hearty handful Daiya cheddar shreds
- 1 serving seitan, either pre-ground or cut into small pieces (if unavailable, use black beans)
- 1/4 c zucchini, sliced into very thin half-moons
- Salsa for serving

METHOD:
Preheat oven to 350F. Line a cookie sheet or casserole dish with parchment paper. Later the tortilla chips, Daiya, and seitan in the middle. Place the zucchini slices directly on the parchment paper, to ensure thorough cooking (paper thin slices can be placed directly on the nachos). Bake for 8 minutes, or until cheese is fully melted. Top with the zucchini and salsa, and devour!

I should probably freeze the rest of my Daiya before more ridiculousness ensues…

#food #recipes #vegan #vegetarian #veganfoodshare #nachos #noms #daiya #yum #dank #veganjunkfood #seitan

Vegan Philly Cheesesteak… kinda

Sunday was a good day for acquiring vegan substitutes. The Daly City Safeway had Daiya cheddar (the only vegan cheese worth bothering with, in my opinion). At about $4 a bag, it’s pricey stuff, but I squeezed it into my budget by putting back the almond milk ice cream I planned to buy.

Later that day, I popped into the San Francisco VegFest to look around, and I tasted the most delicious seitan of my life from Freja’s Foods. If you aren’t familiar with it, seitan is, essentially, pure wheat gluten. Legend has it that seitan was first engineered by (vegetarian) Buddhist monks in Ancient China who would feed it to traveling Samurai warriors. Gluten gets a bad rap, but if you do not suffer from celiac disease or a wheat allergy, it’s actually quite healthy, rich in both protein and fiber. Plus, as meat substitutes go, I think it can be the most delicious; Freja’s seitan, in particular, is the first fake meat that I’ve been able to stand since I returned from Japan, nearly five months ago. 

I have never been to Philadelphia. I’ve also been veg for so long that if I’ve ever eaten a “real” Philly Cheesesteak, I have no memory of it. However, I have enjoyed several vegan versions, notably from Leaf in Boulder, Colorado and Ethos in Winter Park, Florida. Accordingly, while I cannot attest to this sandwich’s authenticity, I can attest that Sunday’s magical vegan substitutes came together to create a very tasty, gooey, savory sandwich.

This probably is not the “healthiest” thing on this blog, as Daiya is quite processed, but I am still including the tag because, as far as truly gooey, quick sandwiches go, this is about as healthy as it gets! 

INGREDIENTS:
- 1 whole wheat hot dog bun (it’s all I had on hand; use a proper sandwich roll, if it’s available to you)
- 1 serving cubed or sliced seitan
- 2-3 tbsp sauce (I used the tomato-based “savory sauce” from the seitan packet, but marinara sauce is delicious, too)
- 1/4 of a medium white onion, thinly sliced
- 1 small handful sliced bell peppers (for authenticity) OR, as I did here, sliced zucchini 
- 1/3 c Daiya cheddar shreds
- 1 tsp high heat (i.e. canola) oil for frying

METHOD:
Heat your oil in a nonstick pan on medium heat. Cook the onions for about 5-7 minutes, or until they just begin to caramelize. Add the peppers or zucchini, and stir to combine. Once those just begin to soften, move to one side of the pan, and top with the Daiya to melt (you may need to stir occasionally so that it melts evenly). 
On the other side of the pan, cook the seitan until browned and warmed through. Pour the sauce over the seitan.
With a spatula, arrange the Daiya-veggie mix and the seitan-sauce mix, side by side, in the middle of the pan. Place your bun over the mixtures, open-side down. Carefully, use the spatula to lift the sandwich, turn it filling-side up, and place it onto your plate. Enjoy the savory, gooey, goodness. 

☮ Neville

Ginger-glazed Bok Choy and Farro “Stir-Fry”

This was a quickly thrown-together meal from last week. The bok choy is almost absurdly simple, yet flavorful and satisfying… if you have followed me for a while, you’ve probably noticed my affinity for ginger with leafy greens. It provided a perfect, delicate balance to the hearty, satisfying farro. If you aren’t familiar with it, farro is a fiber- and protein-rich wheat grain often used in Tuscan cooking. It has a lovely, nutty flavor and texture, and can serve as a substantial, healthy base for a grain meal. The farro “stir fry” shown here was actually leftover from the night before. Grain-based meals are wonderful that way; farro, especially, reheats deliciously.

Recipe 1: Ginger-glazed Bok Choy

INGREDIENTS:
(Serves One)
- 4-5 large bok choy leaves, rinsed and still damp
- 1/2 tsp high-heat oil (i.e. canola)
- 1 tbsp Makoto ginger dressing

METHOD:
Heat a large, nonstick pan on high heat. Spread the oil evenly around the pan. Place the bok choy leaves in the pan, side by side, with the stems facing the same direction; it is okay to “crowd” the leaves, as they cook rather quickly. Flip the leaves over, and evenly pour over the ginger dressing. Cover the stems with the lid of a pot or saucepan, and let cook for about 3 minutes, until the leaves are bright green and tender, and the stems have softened. Serve immediately.



Recipe 2: Farro “Stir Fry”
(Makes roughly three servings)

INGREDIENTS:
- 1 1/2 c farro
- 2 1/2 c water or vegetable broth (NOTE: this amount is for very “al dente” farro; if you prefer your grains soft, add another 1/2 c water)
- 1 small onion, finely diced
- 1 tbsp crushed garlic
- 1 zucchini, cut into half-moons
- 1 yellow squash, cut into half-moons 
- 1 tsp olive oil
- Tony Chachere’s or your favorite seasoned salt
- Optional but delicious: 1/2 c cannellini beans, 2 tbsp shelled sunflower seeds

METHOD:
In a small saucepan, bring the water or vegetable broth to a boil. Add the farro, stir well, lower the heat to simmer, and cook, covered, for 25-30 minutes, until all water is absorbed.
In the meantime, in a large, nonstick pan, heat the oil on medium-high heat. Add the onion, and cook for one minute. Add the garlic, and stir, cooking for another 2-3 minutes, until the onion begins to appear translucent. Add the zucchini and squash and cook, stirring frequently, until the vegetables are tender. Season generously. Add the cooked farro, as well as the beans and sunflower seeds (if using), and gently toss to combine. Serve warm or at room temperature. 

☮ Neville

Fluffy Fall Smoothie! 🍎🌿

Save a few bits of apple skin that my cheap blender couldn’t quite vanquish, this is the fluffiest, loveliest green smoothie I’ve ever made! Dominated by apple flavor, it tastes like fall, too! For the green smoothie newbies out there - the spinach isn’t detectable at all, so this is a great introductory green smoothie to try.

INGREDIENTS:
- 1 Gala apple, cut into chunks
- 5 ice cubes
- the juice of half a small lime (about 1 tbsp)
- About 2 c baby spinach leaves, tightly packed
- About 1/2 c apple juice (more if needed to set your blender in motion)

METHOD: 
In this order, place the ice cubes, apple chunks, lime juice, spinach, and apple juice in your blender. Initially pulse to combine, and then blend on high until smooth.

#food #recipes #autumn #smoothie #greens #greensmoothie #juice #juicing #raw #vegan #breakfast #fruit #healthy #veganfoodshare #apple #yum #eatclean

Fluffy Fall Smoothie! 🍎🌿

Save a few bits of apple skin that my cheap blender couldn’t quite vanquish, this is the fluffiest, loveliest green smoothie I’ve ever made! Dominated by apple flavor, it tastes like fall, too! For the green smoothie newbies out there - the spinach isn’t detectable at all, so this is a great introductory green smoothie to try.

INGREDIENTS:
- 1 Gala apple, cut into chunks
- 5 ice cubes
- the juice of half a small lime (about 1 tbsp)
- About 2 c baby spinach leaves, tightly packed
- About 1/2 c apple juice (more if needed to set your blender in motion)

METHOD:
In this order, place the ice cubes, apple chunks, lime juice, spinach, and apple juice in your blender. Initially pulse to combine, and then blend on high until smooth.

#food #recipes #autumn #smoothie #greens #greensmoothie #juice #juicing #raw #vegan #breakfast #fruit #healthy #veganfoodshare #apple #yum #eatclean

Southern-Inspired Meal: Homemade Boiled Peanuts, Creole Collards, and Earth Balance Macaroni and Cheese!

image

Back in the Alabama and South Georgia I know, this would be considered a bona fide vegetable plate! At least this meal uses cruelty-free Earth Balance macaroni and cheese, which makes it one step closer to a vegetable… right? Hah. It’s a little more expensive than dairy mac at $2.50/box, though not by much. If you haven’t tried it, and you appreciate boxed comfort food like Kraft mac ‘n cheese, I recommend it. 

My family hails from the Deep South, so I grew up eating boiled peanuts. However, they were rarely homemade; my family usually got ours from the farm stands that dot the highways in South Georgia. My favorite farm stand, Mark’s Melon Patch, serves their boiled peanuts out of an enormous cauldron among the towering piles of Georgia produce. To me, boiled peanuts evoke memories of road trips from Florida to Alabama, for SEC football games, family, and holiday meals, when the chill in the air makes a paper bag of these tender, warm nuts all the more precious. It’s still Indian Summer here in San Francisco, but filling my apartment with this distinctive, comforting smell makes it feel just a little bit like autumn. This was my first attempt at boiled peanuts (an adapted recipe from food.com), and they turned out deliciously. 

For best results, serve this meal with a tall glass of sweet tea!

Recipe 1: Homemade Boiled Peanuts
(Makes a sizable batch for meals and snacking)

INGREDIENTS:
- 1 1/2 quarts raw (“green”) shelled peanuts. I found these in a Publix in Orlando, Florida, though they are, unfortunately, hard to find out West.
- 2 1/2 quarts water
- 1/3 cup salt

METHOD:
Rinse the peanuts until the water runs clear. Place the peanuts, salt, and water (in that order) in a Crockpot. Cook on high for at least 7 hours, checking periodically for doneness; the peanuts are done when the insides are no longer crunchy. If you do not have a Crockpot, this also works by simmering the peanuts in a large stockpot on the stove, but be aware that your cooking time may be shorter. 


Recipe 2: Creole Collards
(Serves 1)

I am including the “healthy” tag here because, as long as they aren’t overcooked, collard greens are one of the best foods you can put in your body. Rich in Vitamin K, Vitamin A, Calcium, Fiber, Iron, and more, they are an amazing source of nutrients that people often worry that vegans and vegetarians lack. Plus, they last a long time; the same collards from all of those wraps (see last week’s posts) have remained fresh-tasting and green for a solid week. However, please note that this meal, as a whole, is pretty salty, so - you won’t hear me say this often, but - don’t go too crazy with the Tony Chachere’s! In fact, if you are sensitive to salt, you may want to use a salt-free Creole seasoning blend to balance the other components of the meal. 

INGREDIENTS:
- 5 large collard leaves, rinsed and still damp, gently torn into manageable pieces with the stems removed
- 1/2 tsp vegan butter (i.e. Earth Balance or Smart Balance Light)
- A few shakes of Tony Chachere’s Creole seasoning

METHOD:
Heat the vegan butter in a nonstick pan on medium-high heat. Add the collards and seasoning, and cook for about two minutes, stirring periodically. Cover with a lid to cook for another three minutes (this tenderizes the collards by gently steaming them). Serve hot. 

Darlings, I would love to get to know you better! So, tell me in the comments section or through your reblogs: What foods evoke autumn for you, and why?

☮ Neville

Hearty Collard Wraps - outside view!

These bad boys are chock full of chick peas, brown rice, avocado, and salsa, served with a simple shredded carrot salad (carrots, ginger dressing, and pumpkin seeds). See my previous post for the recipe!

#food #vegan #vegetarian #veganfoodshare #healthy #veggies #yum #recipes

Hearty Collard Wraps - outside view!

These bad boys are chock full of chick peas, brown rice, avocado, and salsa, served with a simple shredded carrot salad (carrots, ginger dressing, and pumpkin seeds). See my previous post for the recipe!

#food #vegan #vegetarian #veganfoodshare #healthy #veggies #yum #recipes

Hearty Collard Wraps - inside view!

I was ravenous around lunchtime, so I threw together the same ingredients I have been cooking with all week to craft these two mighty wraps… And I devoured them both! 

The method and concept are the same as my previous collard wraps; these are just more filling with brown rice, avocado, and chickpeas.

INGREDIENTS:
- 2 large collard leaves, rinsed and patted dry
- 1/2 c brown rice, divided
- 1/2 c seasoned chickpeas, divided
- 1 medium avocado, sliced and divided
- salsa and seasoning (I used Lawry’s) to taste

METHOD:
(Makes two servings)
Slice off the protruding collard leaf stems. Using a very sharp knife, carefully slice off the raised portion of the stem until close to the leaf’s thickness; this is what makes the leaf pliable.

Arrange the ingredients inside each leaf. To make into a handheld wrap, flip the bottom portion of the collard up and over the filling, and tightly fold the sides over this. Flip down the top, too, if you like. Devour.

#food #healthy #vegan #vegetarian #veganfoodshare #noms #avocado #yum #recipes

Hearty Collard Wraps - inside view!

I was ravenous around lunchtime, so I threw together the same ingredients I have been cooking with all week to craft these two mighty wraps… And I devoured them both!

The method and concept are the same as my previous collard wraps; these are just more filling with brown rice, avocado, and chickpeas.

INGREDIENTS:
- 2 large collard leaves, rinsed and patted dry
- 1/2 c brown rice, divided
- 1/2 c seasoned chickpeas, divided
- 1 medium avocado, sliced and divided
- salsa and seasoning (I used Lawry’s) to taste

METHOD:
(Makes two servings)
Slice off the protruding collard leaf stems. Using a very sharp knife, carefully slice off the raised portion of the stem until close to the leaf’s thickness; this is what makes the leaf pliable.

Arrange the ingredients inside each leaf. To make into a handheld wrap, flip the bottom portion of the collard up and over the filling, and tightly fold the sides over this. Flip down the top, too, if you like. Devour.

#food #healthy #vegan #vegetarian #veganfoodshare #noms #avocado #yum #recipes

Five Minute Collard Wraps!
These make for a very quick, tasty meal that is both light in the tummy and rich in protein. “Classic” collard greens are typically slimy and cooked with ham hocks, so they never appealed to me, growing up, but I have happily discovered the goodness of collards as an adult. They’re a green that is tasty when cooked and strong enough to form nature’s perfect light tortilla when raw.
These ingredients are what I just happened to have on hand, tonight; delicious, but feel free to improvise from your kitchen. Indeed, there is a more elaborate collard wrap recipe (involving edamame hummus) in the Neville Noms archive.
INGREDIENTS: - 1 large collard leaf - 1 veggie burger patty, prepared and sliced into strips (I like the Morningstar garlic and quinoa patties) - 1/3 c seasoned chickpeas (I used Lawry’s seasoned salt) - 1/4 c shredded carrots - salsa to taste
METHOD: Wash the collard leaf, and cut off the protruding stem. On the back, carefully slice off the distended, thick portion of the stem, until the stem region is of similar thickness as the rest of the leaf; this will make it pliable enough to fold. Prepare the veggie patty, and, if desired, warm the chickpeas. Arrange all ingredients in the center of the lead, as shown. Then, flip up the bottom of the leaf, and then the two sides over the filling, quite like a burrito. Flip the top down, if you like. Munch away!
#food #recipes #vegan #vegetarian #veganfoodshare #eatclean #chickpeas #greens #healthy #raw

Five Minute Collard Wraps!

These make for a very quick, tasty meal that is both light in the tummy and rich in protein. “Classic” collard greens are typically slimy and cooked with ham hocks, so they never appealed to me, growing up, but I have happily discovered the goodness of collards as an adult. They’re a green that is tasty when cooked and strong enough to form nature’s perfect light tortilla when raw.

These ingredients are what I just happened to have on hand, tonight; delicious, but feel free to improvise from your kitchen. Indeed, there is a more elaborate collard wrap recipe (involving edamame hummus) in the Neville Noms archive.

INGREDIENTS:
- 1 large collard leaf
- 1 veggie burger patty, prepared and sliced into strips (I like the Morningstar garlic and quinoa patties)
- 1/3 c seasoned chickpeas (I used Lawry’s seasoned salt)
- 1/4 c shredded carrots
- salsa to taste

METHOD:
Wash the collard leaf, and cut off the protruding stem. On the back, carefully slice off the distended, thick portion of the stem, until the stem region is of similar thickness as the rest of the leaf; this will make it pliable enough to fold.
Prepare the veggie patty, and, if desired, warm the chickpeas. Arrange all ingredients in the center of the lead, as shown. Then, flip up the bottom of the leaf, and then the two sides over the filling, quite like a burrito. Flip the top down, if you like. Munch away!

#food #recipes #vegan #vegetarian #veganfoodshare #eatclean #chickpeas #greens #healthy #raw

Penne with Creamy Green-y Avocado Sauce!

Admittedly, I’ve always been a little skeptical of the avocado-based pasta sauces I see on health food blogs. I have my own recipe or two for “Pestocado,” sure, but I typically serve it over salad. Avocado and pasta just didn’t go together, in my head… Until today.

Several awesome things were on super-sale in my local Safeway, yesterday, including #pumpkin seeds, #avocado, and big bags of baby spinach mixed with #kale. It’s supposed to be the height of Indian summer here in San Francisco, so I planned to make a big, fresh, healthy salad with my new booty. However, the weather today had other ideas, and on cold, grey autumn days, I crave big bowls of pasta, not salad! My avocado was already perfectly ripe, though, (they have the shortest attention spans of all foods!) so I had to use it. 

Thus, with a leap of faith and guidance from the @ohsheglows Avocado Pasta recipe, this bowl of yumminess was born!

A food processor would be better, but my faithful cheap blender did not fail me!

INGREDIENTS:
(Makes 2 servings)
- 1 large, ripe avocado
- 1 c baby spinach/baby kale mix (or either)
- 1 1/2 tbsp olive oil
- 1 tbsp crushed garlic
- 2 tsp lemon juice
- 1/2 tsp Herbes de Provence (or dried basil… Or, ideally, sub in some fresh basil for some of the other greens!)
- salt and pepper to taste
- whole grain pasta and (optional but good) pumpkin seeds for serving

METHOD:
While your pasta cooks, place all ingredients in blender or food processor and gradually combine (my blender required much pulsing) until smooth with pesto-like leaf particles floating about. Serve over warm pasta, and top with pumpkin seeds (or your favorite seed).

If you get too full of pasta to finish your portion, this sauce is delicious with baby carrots!

#food #recipes #vegan #vegetarian #pasta #healthy #veganfoodshare #fall #yum #nevillenoms

Penne with Creamy Green-y Avocado Sauce!

Admittedly, I’ve always been a little skeptical of the avocado-based pasta sauces I see on health food blogs. I have my own recipe or two for “Pestocado,” sure, but I typically serve it over salad. Avocado and pasta just didn’t go together, in my head… Until today.

Several awesome things were on super-sale in my local Safeway, yesterday, including #pumpkin seeds, #avocado, and big bags of baby spinach mixed with #kale. It’s supposed to be the height of Indian summer here in San Francisco, so I planned to make a big, fresh, healthy salad with my new booty. However, the weather today had other ideas, and on cold, grey autumn days, I crave big bowls of pasta, not salad! My avocado was already perfectly ripe, though, (they have the shortest attention spans of all foods!) so I had to use it.

Thus, with a leap of faith and guidance from the @ohsheglows Avocado Pasta recipe, this bowl of yumminess was born!

A food processor would be better, but my faithful cheap blender did not fail me!

INGREDIENTS:
(Makes 2 servings)
- 1 large, ripe avocado
- 1 c baby spinach/baby kale mix (or either)
- 1 1/2 tbsp olive oil
- 1 tbsp crushed garlic
- 2 tsp lemon juice
- 1/2 tsp Herbes de Provence (or dried basil… Or, ideally, sub in some fresh basil for some of the other greens!)
- salt and pepper to taste
- whole grain pasta and (optional but good) pumpkin seeds for serving

METHOD:
While your pasta cooks, place all ingredients in blender or food processor and gradually combine (my blender required much pulsing) until smooth with pesto-like leaf particles floating about. Serve over warm pasta, and top with pumpkin seeds (or your favorite seed).

If you get too full of pasta to finish your portion, this sauce is delicious with baby carrots!

#food #recipes #vegan #vegetarian #pasta #healthy #veganfoodshare #fall #yum #nevillenoms