Crustless Quinoa & Greens Quiche

INGREDIENTS

1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 bunch cooking greens (kale, chard, spinach, dandelion greens, collard greens, etc), stems removed and cut into ribbons
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
3 oz cream cheese or plain chevre, cubed
4 eggs
Sea salt and ground pepper, to taste

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch pie plate with either butter or extra virgin olive oil.

Use a fine sieve to rinse the quinoa. In a saucepan, combine the water and quinoa. Cover, bring to a boil, and then reduce heat to a simmer. Cook until all the water is absorbed and the quinoa is tender, about twenty minutes. Fluff and set aside.
   
In the meantime, heat a large frying pan over medium heat. Add the olive oil. When the oil is hot but not smoking, add the onions. Cook, stirring frequently, until the onions are soft and browned.

With the stove still on, scrap the onions in to a large mixing bowl and set aside, and then add the greens to the hot frying pan. Still on medium heat, cook until the greens are wilted and bright green, about two minutes.

Allow the greens to cool and then squeeze out any extra liquid using a sieve or a clean dish towel.

Add the greens, quinoa, garlic, cheddar, and cream cheese to the mixing bowl already containing the onions. Mix well until evently combined.

In a small bowl, whisk the eggs. Add to the veggie and cheese mixture, and then stir until well combined. Add salt and pepper.

Pour the mixture in to the prepared pie plate. Bake for about 45 minutes, until the top is golden and the quiche has started to pull away from the edge of the pie plate.

Serve hot or at room temperature.

Vegetarian Collard Greens

INGREDIENTS

1 lb collard greens, washed and chopped into bite-sized pieces
1 onion, chopped
1/2 cup salsa or 1 chopped tomato
2 - 4 cloves garlic , chopped
1 1/2 cups water
1/2 cup apple cider vinegar
Sea salt, to taste
Hot sauce, to taste
1 block smoked tofu, cubed (optional)

DIRECTIONS

In a large pot, combine all ingredients except the tofu and cover. Bring to a boil over high heat, then reduce the heat and simmer uncover, stirring occasionally.

The greens are done when they have shrunk down and are cooked through, usually about a half hour. Add the tofu at the end to heat it, then serve.

Vegetarian Savory Cobbler

INGREDIENTS

For the biscuits:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1 tsp honey
1/2 tsp sea salt
5 Tbsp cold unsalted butter, cut into small pieces
3/4 cup cream

For the collards:
2 Tbsp butter
1 large onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
3-4 pounds collard greens, thick stems removed and sliced into 1-inch ribbons
1/2 cup milk or cream
2 Tbsp cornstarch dissolved in 1/4 cup water
One package smoked tofu, sliced lengthwise in three equal pieces and then sliced about 1/2-inch thick
Sea salt, freshly ground pepper, and red pepper flakes, to taste

DIRECTIONS

Make the biscuit dough: In a food processor, pulse flour, cornmeal, baking powder, salt, honey, and butter until the butter is in pieces about the size of small peas. Add the cream and pulse until it comes together in a dough. On a lightly floured surface, knead the dough a few times until completely consistent and smooth. Roll the dough out to about 1-inch thick. Slice into square biscuits or use a round cookie cutter to make the biscuits. Place them on parchment paper on a baking sheet and refrigerate.

In a big, thick-bottomed pan over medium heat, melt the butter. Add the onions and garlic and saute, stirring constantly, until the onions are translucent and the garlic is fragrant, about 8 minutes. Add the broth and bring to a boil.

Add the collard greens to the boiling broth in batches, stirring after each addition. Lower the heat and simmer for about thirty minutes, until the mixture is a bit reduced and collards are very tender.

Preheat the oven to 375 degrees Fahrenheit. Stir the milk or cream and the cornstarch slurry into the collard mixture, then allow it to simmer uncovered for 2 to 3 minutes to thicken up. Add the sliced tofu and season with salt, pepper, and red pepper flakes to taste.

Pour the entire mixture into a large glass or ceramic baking dish. Lay the biscuits on top, with the corners overlapping if possible. Bake the dish in the oven for 40 to 50 minutes, until biscuits are deep golden brown and the collard mixture is bubbly.

Let the cobbler rest for 10 to 20 minutes before serving it up in warm bowls.

Southern-Style Vegetarian Collard Greens

INGREDIENTS

1 Tbsp extra virgin olive oil
1 Tbsp butter
1/2 large onion, chopped
1 tsp crushed red pepper flakes
1 clove garlic, finely chopped
1 lb collard greens, chopped
3 cups vegetable broth
2 tomatoes, seeded and chopped
Sea salt and freshly ground pepper to taste

DIRECTIONS

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic and cook another minute. Add collard greens and cook another minute. Add the vegetable broth, cover, and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and pepper.

Double-Baked Potatoes with Collard Greens

INGREDIENTS

4 russet potatoes
1 onion, diced
1 lb collard greens
3 Tbsp lemon juice
hot pepper sauce (to taste)

DIRECTIONS

Thoroughly wash the potatoes under warm water. With a knife, punch a couple of holes in the top of each potato to allow steam to escape during the baking process. Bake at 350 degrees for one hour.

While the potatoes are baking, cook the onion over medium heat, until the onions become semi-translucent.

Wash and chop the collard greens (a food processor is helpful). Add the collard greens to the partially cooked onions and cook until the collard greens are hot and becoming tender.

When the potatoes are baked, slice each one lengthwise. Using a spoon and a fork to loosen the inside of the potato, scoop some of it out and place with the cooked collard greens. Leave about 1/4 inch of potato flesh next to the skin.

Add the lemon juice and hot pepper sauce to the collard greens. Using a potato masher, mash the scooped out potato and the collard greens together, occasionally mixing with a spoon to ensure uniform mashing.

Spoon the mashed potato and collard green mixture into the potato shells, pressing down lightly to remove any air pockets, while being careful not to damage the shell. When all the stuffing is placed in the potato shells, it will be mounded above the shell.

Bake the stuffed potatoes on a cookie sheet for 20 minutes at 400 degrees.

Curried Collard Greens with Chick Peas

INGREDIENTS

1 onion, cut into pieces
1 Tbsp crushed garlic
2 lbs collard greens, chopped
1-2 sweet potatoes, cubed
2 carrots, sliced
1 can chickpeas, drained & rinsed
1 can crushed tomatoes
1 cup raisins
1 cup walnut pieces (optional)
1 Tbsp cumin
1 Tbsp paprika
1 Tbsp turmeric
1-1/2 tsp cinnamon
1/4 tsp cayenne pepper (or to taste)

DIRECTIONS

This recipe can be prepared in a microwave oven, on the stove top, or in a large slow cooker (crock pot).

Place all ingredients in a large cooking pot. Bring to a boil and simmer until the onions become translucent and a fork will slip easily into the sweet potato pieces.

About one half hour before you are ready to eat, prepare some brown basmati rice. Serve the curry over rice with a tossed salad.