Kale Chips

Kale Chips
Vegan; Raw; Gluten Free

These have become a tasty household staple, since a bag of kale chips will set you back $8.00 or so. There is a process and done right, these take about a day (at a dry high altitude) to make. It's taken awhile for me to get this just right, use what flavors you like. My food dehydrator was given to me, check freecycle.com if you're in the market....

1 bunch of kale, cleaned and de-stemmed (they will turn into tree branches if you keep the stems)
Braggs liquid amino
Vegan Parmesan cheese (I used cayenne chipotle)

1. In a large bowl spray the liquid amino onto the clean kale, gently massage into the kale. Sprinkle the parmesan cheese and massage into the kale and repeat if needed....

2. Lay the kale leaves on the trays of the dehydrator until all the trays are full or you've run out of kale. After about 6 hours, rotate the trays. Taking the inner trays to the outer.

3. Store in an air tight container.

Stuffed Artichokes

Stuffed Artichokes
Vegan; 1 hour 30 minutes

Finding artichokes on sale at the grocery store the other day, I picked some up. I love this, since it's one bowl and one pan it makes cleaning SO easy! Prep time is a little longer, since you do have to snip the pointed tips off each artichoke leaf.

4 artichokes
1/2 cup of Italian seasoned breadcrumbs (use gluten free)
1 Tablespoon melted earth balance
4 Tablespoons vegan Parmesan cheese
1 clove of garlic minced
2 teaspoons basil, parsley, crushed rosemary

1. Rinse artichokes. Cut about 1.5 inches from top (point). Cut off stem and reserve. Artichokes should sit flat by removing stem. With kitchen shears, clip the end from each leaf to remove thorn. Rinse. With point down on a hard surface (counter top) press down to spread leaves. Place artichokes in bowl of lemon water to keep from turning brown.

2. In a medium bowl combine ingredients, mixing till well combined.

3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes. Steam for 45 minutes. During the steaming process, sprinkle artichokes with salt and pepper and drizzle with olive oil. As artichokes cooks, baste often and don’t let liquid evaporate. As liquid steams away, add more water. This liquid turns into a delicious sauce. Artichokes are done when you can pull a leaf off easily.

Pasta with Ricotta and Brussels Sprouts

Pasta with Ricotta and Brussels Sprouts
Vegan; 30 minutes

Bruce loved the balance between the earthy taste of the Brussels sprouts and the pasta. I loved the way this dish came together, putting leftovers and ingredients that needed to be used, while not tasting like that. The boys liked the pasta, but weren't fans of the Brussels sprouts.

1 pound pasta of your choice
1 tablespoon olive oil
1 large clove garlic, minced
1 1/2 pounds Brussels sprouts, halved
1/2 cup vegan parmesan
1/2 cup pine nuts
1/4 cup mix of rosemary, basil, and oregano
1 cup macadamia ricotta (recipe to follow)
3 tablespoons balsamic vinegar
Freshly ground salt and pepper
1/2 cup of hemp milk

1. Marinade the Brussels Sprouts with garlic, salt and black pepper for 10 minutes.

2. Cook the pasta in a large pot of rapidly boiling salted water until al dente. Reserve ½ cup pasta water, drain and set aside. Meanwhile, heat olive oil in a large sauté pan. Add the Brussels sprouts and cook over high heat until lightly browned, about 8 minutes and add the pine nuts until toasted.

3. Over medium heat, add the vegan parmesan, macadamia ricotta and rosemary mix. Toss to thoroughly combine, adding hemp milk. Season with crushed red pepper, and serve with additional parmesan.

Chickpea Flatbread

Chickpea Flatbread
Vegan; Gluten Free

When I made this, I think my cookie sheet was too large. So, if you happen to be like me and have several cookie sheets in different sizes, use a medium one. Mine came out thinner then I would have liked, super tasty. I'll measure the one that I'll use next time, so that way there should be no confusion as to what "large" or "medium" mean. This recipe goes great with any pesto recipe....

2 1/2 cups chick-pea flour (also called gram or garbanzo flour)
3 1/2 cups fresh cold water
2 teaspoons black pepper, or to taste
1/4 cup extra virgin olive oil
A pinch of salt
Vegan Parmesan Cheese

1. In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn't need much).

2. Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).

3. Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. 5 minutes before pulling out of the oven, sprinkle with vegan Parmesan cheese. Remove from the oven when done and let cool a little before cutting & serving.

Found: In Pursuite of More

Twice Baked Butternut Squash

Twice Baked Butternut Squash
Vegan; Omit the breadcrumbs to make Gluten Free

During the feast over Christmas I made these.... Since I was sick and couldn't taste anything, I wasn't sure how these came out. However, now that I have my taste buds back-I LOVE these!!!! I top mine with a little Chipotle Cayenne Vegan Parmesan Cheese for the extra kick that we love in the house!

2-3 small or 1-2 large butternut squash
1/4 small onion, diced
1/2 red bell pepper, diced
1/2 cup mushrooms, sliced
1/4 cup plain soy yogurt
2 teaspoons olive oil
2-3 cloves garlic, minced
1 teaspoon dry mustard
1 teaspoon cumin
salt and pepper to taste
1/4 cup breadcrumbs
1 Tablespoon thyme


1. Cut squash lengthwise and scoop out the seeds and membranes
place face down on a cookie sheet, add about 1/4 inch water and bake at 350 for 40-75 minutes (depending on the size of the squash), then remove from oven and allow to cool until they are comfortable to hold in your hand.

2. Scoop out the cooked squash into a mixing bowl and return the hollowed out skins to the baking sheet, hollow side up.

3. In a saute pan, cook the onions, garlic and pepper in the olive oil until softened (about 7-10 minutes) then add to the mixing bowl add cumin, mustard, and soy yogurt.

4. Fill the skins with the mixture, top with breadcrumbs and sprinkle with thyme
bake at 350 for 25-30 minutes, or until heated through and breadcrumbs are toasted.

Jalapeno Basil Pesto

Jalapeno Basil Pesto
Vegan

This one is adapted from Show Me the Curry. In this household, we tend to like food on the spicy side. This is the perfect pairing with jalapeno fettuccine and some garlic bread.

1 cup tightly packed fresh basil Leaves
1 teaspoon olive oil
2 large cloves of garlic
1 jalapeno pepper–or to taste, roughly chopped
1/4 cup almonds
1/4 cup vegan Parmesan cheese
Olive Oil – 1/4 cup plus additional as needed for serving
Salt – to taste
White Pepper – to taste
Lemon Juice – to taste

Method:

1. Remove Basil Leaves from the stems and wash well. Place them on a paper towel or clean kitchen towel, cover with another towel and dab dry.

2. Heat 1 tsp Olive Oil in a skillet and quickly saute Garlic and Jalapeno on high heat. Remove into another plate to cool when Garlic turns light brown and Jalapeno skin starts to blister.

3. In a food processor, add almonds and pulse lightly. Add cooled Jalapeno and Garlic and pulse lightly. Add Basil Leaves and pulse until roughly chopped.

4. Add Olive Oil slowly while continuing to pulse. Add vegan Parmesan Cheese and process for about 15 seconds until mixture is smooth but still has a little texture.

5. Remove into a bowl and add Salt, White Pepper and Lemon Juice to taste.

Zucchini Vegan Parmesan Crisps

Zucchini Vegan Parmesan Crisps
Vegan; Serves 4

When I made these last week, I tossed them in a sun dried tomato pasta. To compliment both, I added artichoke hearts and sun dried tomatoes and as the sauce I made an olive oil, garlic and earth balance lemon sauce. Bruce loved it with the rosemary sourdough bread toasted with earth balance with some garlic powder.....

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup vegan shredded Parmesan
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

1. Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

2. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

3. In a wide bowl or plate, combine breadcrumbs, vegan Parmesan, salt and pepper.

4. Place rounds in Parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

5. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Adapted from Ellie Krieger's recipe in The Food You Crave: Luscious Recipes for a Healthy Life

No Orinary Hash-browns

No Ordinary Hash-browns
Vegan; Serves 2

Hash-browns tend to be a very southern dish. I'd never even heard of it till I had been living in San Antonio, TX for a while. Instead of potatoes, jicama takes the place. This dish has the same texture with a tiny bit of an extra crunch and less calories.....

Ingredients

2 cups of jicama, peeled and grated
1/2 onion, chopped
1 Tbs. oil or earth balance
1/4 teaspoon nutritional yeast
1/8 teaspoon black pepper
1/4 teaspoon vegan Parmesan cheese

In a large skillet, heat the oil over medium high heat. Add the onion and cook until translucent. Add the jicama, nutritional yeast, vegan Parmesan cheese, and pepper and cook until brown. Add as a side to mixed fruit and soy vanilla yogurt or some tofu scramble....

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie
Serves 6; Gluten Free; Vegan

To make this tastier, instead of the vegetable broth, use no-chicken bouillon. The first time I made this it had little flavor....

Sweet Potato Topping

1 medium sweet potato, peeled and diced (1/4 lb)
1/4 cup non-dairy milk
1 Tbs. earth balance
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Filling:

1 1/2 tsp. vegetable oil
1 medium onion, chopped (1 cup)
1 leek, white part thinly sliced (1 cup)
2 turnips,diced (1 cup)
1 carrot, diced (1 cup)
3 sprigs fresh thyme
1 sprig fresh rosemary, chopped (2 tsp.)
1/4 cup white wine or water
1 15-oz. can cannellini beans, rinsed and drained
1 cup low-sodium vegetable broth
3 Tbs. vegan Parmesan cheese (optional)

1.) To make the Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover and boil 10 minutes or until tender. Drain, and return to pot. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.

2.) To make filling: Heat oil in a large skillet over medium heat. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft. Add turnips, carrots, thyme, and rosemary; cook 2 to 3 minutes more, or until carrots begin to soften.

3.) Add wine, and cook 30 seconds to deglaze the pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper if desired.

4.) Remove thyme sprigs from Filling, and discard. Pour Filling into 2-or3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.

5.) Place casserole dish on baking pan. Bake for 30 minutes, or until filling bubbles and cheese is melted. Let stand for 5 minutes before serving.

6.) Frozen Cooking Instructions: Preheat oven to 375 degrees F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.

Per 1 cup serving: 129 cal.; 4 grams prot.; 3 grams total fat (1 gram sat. fat); 20 grams carbs.; 1 mg chol.; 176 mg sod.; 5 grams fiber; 5 grams sugar
Vegetarian Times: January 2010

Artichoke and New Potato Packets with Pesto

Artichoke and New Potato Packets with Pesto
Serves 4; 30 minutes or fewer; Gluten Free

Slice the potatoes as thinly as possible for this recipe to ensure they cook evenly.
This is a great recipe to try with different types of pesto. In the blog you'll find lots of different ones (I'm going through a phase right now!)....

8 oz. new potatoes, thinly sliced (1 1/2 cups)
1/2 cup low-sodium vegetable broth
1 12 oz. pkg. frozen artichoke hearts, thawed (2 cups)
2 cups fresh or thawed frozen baby peas
2 medium leeks, white and green parts chopped (1 cup)
3 Tbs. prepared pesto
3 Tbs. vegan Parmesan cheese
1/2 cup fresh chopped basil

1. Preheat oven to 400 degrees F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.

2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.

3. Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packet is sealed. Transfer to baking sheet, and bake for 25 to 30 minutes.

4. Transfer packets to serving plates. Let each person open packets slowly and carefully-escaping air will be hot. Sprinkle with some basil and vegan Parmesan cheese.

Per packet serving: 237 cal.; 11 grams prot.; 8 grams total fat (3 grams sat. fat); 31 grams carb.; 9 mg chol.; 266 mg sod.; 10 grams fiber; 6 grams sugars

Adapted from Vegetarian Times May/June 2010

Kale Lasagna Diavolo

Kale Lasagna Diavolo
Vegan; 1 hr. 20 min

In honor of MLK day, I'm hoping that most of you will have time to make this dish. My whole family loved it, and left me 2 slices. I made it in an 8x11 glass baking dish. So, I made more then the recipe calls for.

Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Soy yogurt mashed into a traditional "ricotta" tofu mixture gives it flavorful tang.

1 tsp. olive oil, plus more for oiling pan
1 8 oz. bunch kale-stems removed (I ran out of kale, so I added spinach to this mix)
1 package of tofu, pressed (I added a garlic and bell pepper seasoning to it)
1/4 cup soy yogurt
2 cups prepared tomato puree (I used 1 15oz can diced tomatoes and 1 8 oz. can contadina sauce and pureed it together using my blender-came out to 2 1/2 cups)
1/2 tsp. red pepper flakes
6 lasagna noodles, cooked and drained or 6 no-cook lasagna noodles (I used 9 noodles)
1/4 cup grated vegan Parmesan cheese

1. Preheat oven to 400 F. Coat 8 inch square baking pan with oil.

2. Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside. (I did not season.)

3. Mash together tofu and 1/2 tsp. garlic and bell pepper seasoning, black pepper (1/4 tsp.) and soy yogurt in bowl, set aside.

4. Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic and cook 15 seconds, or until fragrant. Add tomato puree and red pepper flakes; simmer 5 minutes, or until thickened.

5. Spread 1/4 cup sauce in prepared baking dish. Place 2 lasagna noodles on top of sauce. Top with half of tofu mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining tofu and remaining kale. Top with remaining lasagna noodles and cover with remaining sauce. Sprinkle with Parmesan cheese and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

Per 1 cup serving: 183 cal.; 14 grams prot.; 5 grams total fat; 3 grams sat. fat; 21 grams carbs.; 13 mg chol.; 450 mg sod.; 2 grams fiber; 5 grams sugars

Found: Adapted from Vegetarian Times Jan./Feb. 2011

Butternut Squash Lasagna

Butternut Squash Lasagna
Vegan; Serves 6

When I made this, I added crushed red peppers to the puree-I just can't seem to remember how much I added. So, to be safe add what you like (maybe no more then 1 Tbs.)..... It was bland if you didn't add the crushed red pepper. With some modifications I've changed this recipe to be vegan. Adapted from Vegetarian Times April 2006. This is one of Bruce's favorites!

2 12-oz. pkg. frozen butternut squash purée, thawed, or 4 cups fresh butternut squash purée
1 1/2 tsp. salt
1/2 tsp. dried rubbed sage
1/2 tsp. ground black pepper
1 package of firm tofu, with the liquid pressed out
1/2 cup grated vegan Parmesan cheese, or nutritional yeast
1-2 Tbs. crushed red pepper
8 short no-cook lasagna noodles (about 7x4 inches)

Directions

To make Fresh Butternut Squash Purée:

1. Preheat oven to 400°F. Place 2 whole butternut squash (about 2 lb. each) on baking sheet, and bake, turning occasionally, about 1 hour, or until very tender when pierced with tip of paring knife. Let squash cool enough to handle.

2. Halve each squash lengthwise. Scoop out and discard seeds. Scrape flesh into food processor and purée until smooth.

To make Lasagna:

3. Preheat oven to 400°F. Combine squash purée, 1 tsp. salt, sage, and 1/4 tsp. pepper in medium bowl; mix well. Combine tofu, 1/4 cup Parmesan, 1/2 tsp. salt and 1/4 tsp. pepper in second bowl, and mix well.

4. Coat 8x8-inch baking dish with cooking spray. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of tofu mixture. Repeat layers—noodles, squash, noodles, tofu—then sprinkle with remaining 1/4 cup Parmesan.

5. Cover baking dish with foil. Bake 45 minutes, remove foil, and bake 20 to 25 minutes more, or until golden on top. Let stand 5 to 10 minutes before serving.

Nutritional Information

Per Serving: Calories: 265, Protein: 15g, Total fat: 8g, Saturated fat: 4g, Carbs: 34g, Cholesterol: 28mg, Sodium: 774mg, Fiber: 4g, Sugars: 1g

Roasted Spaghetti Squash

Roasted Spaghetti Squash
Vegan or Vegetarian; Serves 4

1 spaghetti squash
4 Tbs. olive oil (divided)
3 Tbs. lemon juice
1/4 cup parsley, chopped
1 Tbs. Parmesan cheese; or nutritional yeast
salt and red pepper flakes to taste

1. Heat oven to 425 degrees F. Drizzle 1 halved, seeded spaghetti squash with 1 Tbs. olive oil. Roast until tender, about 40 minutes.

2. Once cool, scrape flesh with a fork and toss with 3 Tbs. olive oil, lemon juice, parsley and Parmesan cheese or nutritional yeast. Season with salt and red pepper flakes to taste. Serve and enjoy!

Per Serving: 200 cal.; 15 grams fat (3 grams sat. fat); 0 mg chol.; 16 grams carbs.; 130 mg. sod.; 2 grams prot.; 3 grams fiber

Found: Whole Living October 2011

Cucumber Gratin

Cucumber Gratin
Serves 6; Vegetarian (Vegan)

This dish takes the inspiration from Julia Child's recipe for baked cucumbers in Mastering the Art of French Cooking.

I used a mix of fresh and dry herbs. So, use what you find in your pantry before buying the fresh stuff or if you have it fresh from your garden-Even better!

2 Tbs. unsalted butter (use vegan margarine/butter)
2 English cucumbers or 3 garden cucumbers, peeled, halved, seeded, and cut into 2-x1/2 inch strips (about 4 cups)
3/4 tsp. salt
1/8 tsp. sugar
1/4 cup chopped fresh chives
2 tsp. chopped fresh tarragon
1 tsp. coarsely chopped fresh dill
1 tsp. grated lemon zest
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan cheese (use vegan Parmesan cheese)

1. Preheat oven to 375 F. Melt butter in saucepan over medium heat. Cook 3 minutes, or until beginning to brown.

2. Toss cucumbers in 13 x 9 inch baking dish with 1 Tbs. brown butter, salt, and sugar. Bake 25 minutes.

3. Remove dish from oven, and preheat the broiler. Add chives, tarragon, dill, and lemon zest to cucumbers, and toss to coat. Season with pepper, if desired.

4. Stir together breadcrumbs, Parmesan, and remaining 1 Tbs. brown butter in bowl. Sprinkle breadcrumb mixture over cucumbers. Broil 2 minutes, or until crumbs are golden brown.

Per 1/2 Cup Serving: 85 cal.; 2 grams prot.; 6 grams total fat (3 grams sat. fat); 7 grams carb.; 13 mg chol.; 355 mg sod.; <1 gram fiber; 2 grams sugar

Found:Vegetarian Times-September 2011

Stuffed Shells with Lentil Ragout and Spinach

Stuffed Shells with Lentil Ragout and Spinach
Vegan

When my sister tried this recipe she really liked it. She omitted the lentils (which takes the place of ground beef), since she couldn't talk her mom (my step-mom) into trying the recipe with them. Just like my mom, sometimes you pick you battles. When you have a picky eater (myself included) you modify recipes to fit your tastes.... Happy eating everyone!

1 small cinnamon stick
1/4 medium-size onion, peeled but left intact, plus 1/2 onion minced
1/2 cup dried brown or green lentils
3 1/2 tsp salt
1/2 package jumbo pasta shells (about 20 pieces)
3 tbsp olive oil
1 medium-size carrot, peeled and diced
1 celery stalk, diced
3 cloves garlic, minced
1/4 cup red wine
1 sprig fresh thyme or 1/2 tsp dried
2 1/2 cups tomato puree
1/4 tsp cayenne
Ground black pepper
4 cups spinach, washed thoroughly, stems removed and finely chopped
Parmesan cheese for garnish (optional)

1. Bring 1 cup water to a boil with cinnamon stick and the intact 1/4 onion in a small saucepan. Add the lentils, cover and lower the heat to low. Cook for 25 minutes. Discard the cinnamon and onion. Add 1/2 tsp of the salt and stir.

2. In a large saucepan, bring 3 quarts of water to a boil. Add the shells and 2 teaspoons of the salt and cook for 12 minutes; the shells will still be a little tacky. Drain and transfer to a baking sheet to cool. Untangle the shells to prevent sticking.

3. Meanwhile, in a large saucepan, heat the oil over medium heat and add the carrot, celery, the minced 1/2 onion, and garlic. Stir and cook until softened, about 8 minutes. Add the wine and thyme, allowing the wine to reduce for about 2 minutes. Add the tomato puree and cayenne, stir to combine, and cook over low heat for 10 to 15 minutes. Add the lentils and cook for an additional 5 to 10 minutes. Add the reamining 1 teaspoon of salt and the black pepper, and taste, adding more as you see fit. Discard the thyme sprig, if using fresh. Stir in the spinach, turn off the heat, and cover.

4. Heat the oven to 350F. Ladle a small amount of ragout into a square or rectangular baking dish. Line up the shells in dish, then with a small spoon, fill each shell with the ragout. Top off the shells with a ladleful of ragout, followed by cheese, if using. Bake for 30 minutes.

Found: Treehugger.com

Whole-Wheat Rotini with Wilted Mustard Greens

Whole-Wheat Rotini with Wilted Mustard Greens
Vegan; 30 minutes or fewer

“More mustard greens!” That’s what the VT staff asked for when they tasted the first version of this recipe. Now it’s an even better source of vitamins C and E. Canola oil offers omega-3s.

So, when I first tried this recipe I followed it to a "T". I didn't care for it as much as the way I modified it! Everything I put a star next to is how I modified the recipe.....

Green garlic is picked before it has a chance to mature, the flavor is not quite as over powering as the 4 gloves of "mature" garlic.

Ingredient List
Serves 4

1 1/2 lb. mustard greens, trimmed and coarsely chopped (9 cups)
**1/2 lb. whole-wheat rotini pasta (I used a tomato and basil based spaghetti)
1/4 cup canola oil
**4 cloves garlic, coarsely chopped (4 tsp.) (I used 1 green garlic with 1/2 the leaves)
**1 tomato, seeded and chopped
**Add some vegan Parmesan cheese

Directions

1. Bring large pot of salted water to a boil. Add mustard greens, and blanch 3 minutes. Remove greens to colander with slotted spoon. Add rotini to 
water, and cook according to package directions.

2. Heat oil in large skillet or wok over medium-low heat. Add garlic and cook 30 seconds. Add greens, increase heat to medium, and cook 2 to 3 minutes.

3. Drain pasta, and reserve 1/4 cup cooking water. Stir pasta, tomatoes and reserved cooking water into mustard green mixture, and cook 2 to 3 minutes, or until sauce is hot and bubbly. Serve 1 cup pasta sprinkled with Parmesan cheese, if desired.

Nutritional Information
Per 1-cup serving: Calories: 382, Protein: 12g, Total fat: 16g, Saturated fat: 1g, Carbs: 51g, Cholesterol: mg, Sodium: 137mg, Fiber: 10g, Sugars: 5g

Found: Vegetarian Times