Georgeous greens

To prepare greens, remove the tough stems and any grungy leaves. With tender greens you can leave the stems. Wash them in a sink full of water as they often are caked with dirt and sand clings in those lovely, craggy crevices. For quick sautés, it is important to remove as much water as you can so that they sauté rather than steam when they hit the pan. You can dry them in a salad spinner or spread them out on a towel and roll it up. You can even keep them in the fridge this way for a day or two.

Here is my super quick favorite greens sauté method:
1. Heat olive oil in a large sauté pan.
2. Add chopped fresh garlic and sauté over medium high heat until it starts to sizzle and turn golden.
3. Toss in a handful of very dry mixed greens and stir a few times until they start to wilt.
4. Continue tossing in a handful at a time. Adding them slowly will ensure that the water released cooks off before the next handful is thrown in—no soggy greens!
5. When all your greens are added, toss them with some sea salt and fresh pepper and serve.



Hearty Root Vegetable Pot Pie

Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006).
When chilly winds begin to blow, our bodies crave concentrated sources of vitamin and mineral nourishment. That's when root vegetables come into their own as the stars of the pantry. Cooked up into a tender, creamy pot pie with lots of healing garlic and herbs, and topped with a simple golden-brown cobbler crust, this savory dish made of humble peasant ingredients makes an excellent autumn meal.

SIMPLE SOLUTION:  INGREDIENTS
3 tablespoons olive oil
3 cups potatoes, cubed
2 cups turnips, cubed
1 cup rutabagas, cubed
2 cups carrots, chopped
1/2 tablespoon fresh ginger, grated
5 cloves garlic, diced
3/4 tablespoon coarse sea salt
1/2 cup sherry
1 teaspoon each rosemary and sage
1 tablespoon tamari
1 tablespoon arrowroot powder
1/2 cup water
2 cups kale, stems removed and finely chopped

Topping
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup rice milk
1 teaspoon apple cider vinegar

1. Place a large pot on medium heat. Place the oil in the pot and add the potatoes, turnips, rutabagas, carrots, ginger, garlic, salt, sherry, and herbs. Stir ingredients frequently to prevent them from sticking to the bottom of the pot. As the vegetables are cooking, mix the tamari, arrowroot powder and water in a separate cup, stirring until the powder is dissolved. Pour this mixture into the vegetable pot and continue stirring. Cook the vegetables on medium heat for about half an hour, until they begin to soften.

2. Preheat oven to 350F. While the vegetables are cooking, make the topping: In a medium-sized mixing bowl, stir in the flour, salt, and baking powder together. Make a well in the center of the flour mixture and slowly add the oil, vinegar, and water. Carefully mix the wet ingredients together in the well until they are emulsified, then stir them into the flour mixture until a soft dough is formed. Set aside.

3. After the vegetables have begun to soften, pour them into a large casserole dish. Crumble chunks of the dough over the top, covering the top evenly with the dough. Place in preheated oven and bake 20-25 minutes, until the dough turns a golden brown. Serve warm.

Serves 6 to 8.