This side dish might not be a looker, but it tastes great and is great for you!

Vegan Creamed Kale

Ingredients

• 1 bunch kale, finely chopped
• 1/2 cup unsweetened almond milk
• 2 teaspoons nutritional yeast
• Salt and pepper to taste

Preparation

1. In a medium sauce pan, bring the kale and almond milk to simmer over medium low heat. Continue cooking until the kale softens, about five minutes.
2. Season with nutritional yeast and remove from heat.
3. Season with salt and pepper to taste then serve.

This very basic gravy is delicious as is, but it also can be seasoned a thousand different ways. If desired you can transform the flavor by adding diced onions, garlic, or shallots with the mushrooms. Adding a tablespoon of port or red wine to finish the saute will add extra depth and umami. The flavor can also be transformed with the addition of rubbed sage or minced fresh herbs in the last step.

Mushroom Gravy

Ingredients

• 1/4 pound button mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons rice flour
• 1 cup vegetable broth
• Salt and pepper to taste

Preparation

1. In a large skillet, heat olive oil and mushrooms. Saute for just a minute or two over high heat until the mushrooms have expressed their liquid.
2. Reduce heat to medium and add broth. Slowly sprinkle in the rice flour, whisking continuously to prevent lumps from forming.
3. Bring the gravy to a boil then reduce heat to a simmer. Allow to reduce and simmer for about 1 minute until the gravy thickens to the desired consistency.
4. Season with salt and pepper to taste.

Garlic Sweet Potato Fries

Ingredients

• 3 cloves garlic, grated
• 1/4 cup rice flour
• 2 pounds sweet potatoes, peeled and cut into three inch long fries
• 1 cup unsweetened almond milk
• Salt and pepper to taste
• Olive oil cooking spray

Preparation

1. Combine garlic and rice flour in a large freezer bag and set aside.
2. In a large bowl combine sweet potatoes and almond milk. With clean hands, gently combine until all of the sweet potato fries are evenly coated.
3. Transfer the fries to the freezer bag. Seal the bag and shake vigorously until the fries are evenly coated.
4. Transfer the fries to a non-stick baking dish and spray thoroughly with the non-stick cooking spray. Season with salt and pepper then bake at 350 degrees until tender and golden brown, 15-20 minutes.
5. Serve with your favorite condiment or Aji.

All fresh leafy herbs are a little different, but these tips should help you extend their life expectancy:

A delicious lineup of fresh herbs

Mint

All varieties of mint do well in water. Trim the ends of the mint and remove the leaves up to the water level in your desired container. With any luck the mint will sprout roots and and you will be able to enjoy fresh mint for weeks.

Green beans cut and blanched

Eating seasonally can mean that at certain times of the year you miss some of your favorite foods. We love green beans, but the season for them in Texas is short and doesn’t satisfy a year-round craving. My Grandmother used to can green beans, which I think are delicious but acid-free canning is for the brave and people who own pressure cookers. I am neither of those things so I embrace a much simpler approach– freezing!

Ingredients

• 2 pounds of fresh green beans, washed, stemmed, and cut into 1/2 inch pieces
• 1/2 gallon water
• 1 tablespoon kosher salt

Tools

Preparation

1. In a large stock pot, add the salt to the water and bring to boil.
2. Once the water comes to a boil, add the green beans and blanch for 1 minute.
3. Drain the beans in a colander and rinse with cool water to stop the cooking.
4. Spread the dish towel on a clean, dry surface and spread the blanched beans out to dry.
5. Allow the beans to dry for an hour or two then transfer to the freezer bag and place in the freezer.
6. If the beans are dry they will not freeze together and you will be able to use them as needed in the winter months!