Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [78]
With a cheese plane or vegetable peeler, cut shavings or curls of the cheese. Place 2 or 3 on top of each wedge of fennel. Cover and cook over low heat until the cheese melts, about 2 minutes. Transfer to a serving dish.
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Make a Meal
Serve with Zucchini and Red Onion Mini Omelets with Romesco Sauce ([>]).
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STIR-FRIED ASIAN GREENS WITH CRISP GOLDEN GARLIC Vegan
At both my farmers' market and my grocery store, I can buy gorgeous mixed greens labeled "stir-fry." These are mostly small leaves of several varieties of kale, chard, chicory and lettuces, all different colors and shapes and flavors. Sometimes a different combination is labeled "Asian," and it contains bok choy, mizuna and other Asian greens. All work well in this simple stir-fry.
Cook Time: 5 minutes
Serves: 4
2 tablespoons extra-virgin olive oil
2 tablespoons thin-sliced garlic (about 4 cloves)
Pinch of crushed red pepper
1 bag (about 1 pound) mixed Asian greens
Coarse salt
Heat the oil and garlic in a small skillet over medium-low heat, stirring, until the garlic is golden brown, 2 to 3 minutes. Have ready a fine-mesh strainer set over a heatproof bowl. When the garlic is dark golden brown, immediately pour the oil and garlic into the strainer. Reserve the garlic.
Add 1 tablespoon of the oil to a wok or a large skillet. Add the crushed red pepper and cook, stirring, over low heat for 30 seconds. Add the greens all at once and stirfry, turning the greens with tongs until they begin to wilt, 1 to 2 minutes. Transfer the greens to a serving bowl, sprinkle with salt to taste and top with the crisp golden garlic.
Substitutions
In step 2, begin by sautéing ½ cup slivered onion or shallots in the oil until crisp-tender. Add the crushed red pepper and then the greens.
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Make a Meal
Serve over a bowl of short-grain brown rice and sprinkle with Tamari Almonds or Walnuts ([>]). Also good served with Marinated Carrots with Dill and Mint ([>]) and Japanese Eggplant Stir-Fry with Shiitake, Bell Peppers and Ginger ([>]).
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STEAMED SPINACH WITH GINGER AND GARLIC OIL Vegan
For tender spinach leaves, I prefer the gentle steam that wafts through a vegetable steamer insert to the direct heat of the pan used for braising sturdier greens. This technique ensures the spinach cooks without becoming soggy.
Cook Time: 5 minutes
Serves: 4
1 tablespoon extra-virgin olive oil
1 garlic clove, grated
1 teaspoon grated peeled fresh ginger
1½ pounds (about 2 bunches) leaf spinach, rinsed, long stems trimmed
Sesame seeds (optional)
Heat the oil, garlic and ginger in a small skillet over low heat, stirring, until sizzling, about 1 minute. Remove from the heat and reserve.
Place a collapsible vegetable steamer over a large pot filled with about 1 inch of water. Bring to a boil. Pack the spinach into the insert, cover and cook until wilted, 1 to 2 minutes. Lift the spinach from the steamer with tongs and place it in a serving dish. Drizzle the warm oil mixture over the spinach. Top with the sesame seeds, if using, and serve.
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Make a Meal
Serve with Bulgur and Date Pilaf with Pecans and Parmigiano-Reggiano ([>]), Roasted Butternut Squash with Nutmeg and Manchego Cheese ([>]) and quinoa (see [>]) or Skillet-Baked Eggs with Blistered Cherry Tomatoes ([>]).
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CRISPY KALE Vegan
I can't take credit for inventing crispy kale, but it sure is great stuff. I often make it and leave it out for a snack, but it is also good sprinkled on stir-fried rice, grain pilaf or soup. Some recipes slowly roast the oiled kale in a 200°F oven for 30 minutes, but I crank up the oven to 400°F and get crispy kale in less than half the time. I prefer the soft, dark green pebblyleafed Tuscan kale, which