Kale and Red Pepper Tartine

Tartine is a just a fancy way of saying "open faced sandwich." I was so excited about this dish, and it really stood up to my expectations. I'm already thinking of a thousand ways to vary it: with roasted eggplant, or fresh tomato, or maybe artichoke hearts. Goat cheese gives it a tangy bite and the better the bread, the better the taste of this little sandwich.

These little sandwiches are served on toasted bread, best paired with the hearty, seedy type (of bread, not person).

Ingredients:

6 slices of toasted whole-grain baguette
herbed goat cheese
roasted red bell pepper, drained and sliced
3 cups kale
2 garlic cloves, minced
1 tsp. red pepper flakes
1/4 tsp salt

Saute the kale, garlic and red pepper flakes in 1 Tbsp. of olive oil until wilted.

Top the toasts with a layer of goat cheese, followed by bell pepper and then finally top it all of with the kale mixture.

Vegan Kale "Yummy Bowls" with Red Pepper Miso and Garlic Tahini.

Choose your favorite grain, bean and vegetables and make your own yummy bowl!

Ingredients
Bowl:
1.5 cups of grain, such as rice, quinoa, bulgur or couscous
2.5 cups water or broth
1 onion, chopped
1 cup mixed vegetables of your choice ( I used green beans and yellow squash)
1/2 cup beans, such as garbanzo, black bean, or lentil
2 tbsp miso paste


Combine all of the ingredients except the miso in a stockpot and bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed.  Remove from heat and stir in 2 tbsp Red Pepper Miso paste such as:

Tahini Sauce:
Meanwhile, in a food processor combine: 1/2 cup tahini, 3 cloves garlic, 1/2 tsp salt, 1/2 tsp cumin, 1/4 cup lemon juice and 2 tbsp olive oil. Blend until smooth.

Next assemble your bowl: ladle the grain and bean mixture into your bowl. Top with steamed kale, tahini sauce and a shake or two of hot chili oil. You might try this one:

Enjoy!

Olive, Red Pepper and Artichoke Tapenade

Thanksgiving is nearly upon us!

I was recently asked by my editor over at Elephant Journal to post a vegan Thanksgiving menu. Check it out!

Here is a recipe that will make a great starter, for Thanksgiving or anytime!

Olive, Red Pepper and Artichoke Tapenade

1/4 cup pitted calamata olives

1/4 cup stewed tomatoes

1/4 cup roasted red and yellow peppers

2 cloves garlic

1/4 cup artichoke hearts

1 tsp onion powder

1/4 tsp pepper

2 tbsp. brine from the olives or the artichokes

1/2 tsp. lemon juice

salt to taste

Process the olives, tomatoes, peppers, garlic and artichoke hearts, in a food processor, until coarsely chopped. Transfer to a bowl and, using a wooden spoon, mix in the remaining ingredients. Garnish with parsley and serve with crackers or french bread.