Cook, tossing constantly, for 2 to 3 minutes, or until the kale is soft, pliable, and reduced in size by about three-fourths.
Remove from the heat and stir in the sesame seeds.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a healthy side dish with roasted meats or tofu. It also pairs well with grains like quinoa or rice.Wine Advice:Pair with a light, crisp white wine like Sauvignon Blanc to complement the delicate sesame and garlic flavors.
1pound455 g yellow corn kernels, fresh, frozen, or canned
6ounces170 g extra-firm tofu, drained and pressed
1red bell peppercored, seeded, and diced
1fresh limethinly sliced
2tablespoons30 ml fresh lime juice
2tablespoons30 ml extra-virgin olive oil
1teaspooncayenne pepper
3scallionschopped
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Toss all the ingredients together in a mixing bowl.
Line a baking sheet with foil and spread the mixture evenly on the sheet.
Bake for 20 minutes, or until the corn is tender and the edges of the lime slices are beginning to curl and brown.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a side dish with tacos or as a topping for a fresh salad or rice bowl.Wine Advice:A crisp, cold beer or a margarita will perfectly complement the spicy flavors of this dish.
10ounces284 g chopped leeks, white and light green parts only
¼cup31 g all-purpose flour mixed with ¼ cup (60 ml) water to make a slurry
2cups235 ml vegetable broth
Salt and pepperto taste
Instructies
Add the butter to a pot and melt over medium heat.
Add the leeks, and cook for 12 to 15 minutes, stirring often.
Add the broth and deglaze the pot.
Bring to a boil, and then reduce to a simmer.
Add the flour slurry and stir to thicken.
Simmer, uncovered, for 5 to 7 minutes to reduce and thicken a bit more.
Add the salt and pepper to taste.
Remove from the heat and let stand, uncovered, for 10 minutes, to continue to thicken, before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve alongside roasted meats or a top fresh bread for a satisfying spring meal.Wine Advice:Pair with a light, crisp white wine like Sauvignon Blanc to complement the creamy texture of the leeks.
1½cups355 ml unsweetened soy or other nondairy milk
2tablespoons28 g nondairy butter
1pound455 g frozen cut leaf spinach
Salt and pepperto taste
Instructies
Add the butter to a pot and melt over medium heat.
Add the onion and garlic, reduce the heat to low, cover, and cook for 12 to 15 minutes, until translucent, fragrant, and beginning to brown.
Add the flour and stir until fully incorporated.
Add the milk and stir until smooth.
Turn up the heat to medium-high and bring to a boil.
As soon as it begins to boil, stir in the frozen spinach.
Stir until the spinach is completely heated through.
Add salt and pepper to taste.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a hearty main course like roasted chicken or grilled steak for a truly comforting meal.Wine Advice:A full-bodied white wine like a Chardonnay complements the richness of creamed spinach.
1½cups355 ml unsweetened soy or other nondairy milk
2tablespoons28 g nondairy butter
1cup227 g yellow corn kernels
1cup227 g white corn kernels
Salt and pepperto taste
Instructies
Add the butter to a pot and melt over medium heat.
Add the onion and garlic, reduce the heat to low, cover, and cook for 12 to 15 minutes, until translucent, fragrant, and beginning to brown.
Add the flour and stir until fully incorporated.
Add the milk and stir until smooth.
Turn up the heat to medium-high and bring to a boil.
As soon as it begins to boil, stir in the corn and bell pepper.
Stir until completely heated through.
Add salt and pepper to taste.
Notes / Tips / Wine Advice:
Serving Tip:Serve this dish alongside roasted vegetables or as a side for a hearty Thanksgiving meal.Wine Advice:A crisp Chardonnay would pair nicely with the richness of the creamed corn.
Sweet and spicy flavors come together in this vibrant edamame dish, complemented by juicy mandarin oranges and a hint of heat. A perfect side for Asian-inspired meals!
Even if you don’t care for Brussels sprouts, give these a try! The flavorful garlic and mustard marinade makes these roasted sprouts irresistibly delicious.
Line a rimmed baking sheet with parchment paper or aluminum foil.
In a mixing bowl, whisk together the olive oil, agave nectar, mustard, and garlic.
Add the Brussels sprouts and toss to coat evenly.
Spread the Brussels sprouts in a single layer on the prepared baking sheet.
Bake, uncovered, for 30 minutes, or until fork-tender.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm as a side dish or mix into a grain bowl for added flavor.Wine Advice:Pair with a crisp Sauvignon Blanc or a dry Riesling for a refreshing contrast.
Line a rimmed baking sheet with parchment paper or aluminum foil.
In a mixing bowl, toss together all the ingredients until the vegetables are evenly coated.
Arrange the vegetables in a single layer on the baking sheet, cover with foil, and bake for 50 minutes to 1 hour, or until fork-tender.
Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Serve alongside roasted tofu, grilled tempeh, or a hearty lentil dish for a complete meal.Wine Advice:Pair with a medium-bodied Chardonnay or an earthy Pinot Noir to complement the roasted flavors.
1can15 ounces, or 425 g butter beans, drained and rinsed
1can15 ounces, or 425 g cannellini beans, drained and rinsed
1can15 ounces, or 425 g cut green beans, drained and rinsed
1can15 ounces, or 425 g garbanzo beans, drained and rinsed
1can15 ounces, or 425 g kidney beans, drained and rinsed
1cup125 g raspberries, fresh or frozen
½cup120 ml canola or other vegetable oil
¼cup60 ml apple cider vinegar
1tablespoon15 g minced garlic
5leavesfresh basil
Salt and pepperto taste
Instructies
In a colander or strainer, drain and rinse all canned beans thoroughly.
Shake off excess water and transfer to a large mixing bowl.
In a blender, combine raspberries, oil, vinegar, garlic, basil, salt, and pepper.
Blend until smooth and frothy.
Pour the raspberry sauce over the beans and toss to coat evenly.
Serve cold or at room temperature.
Notes / Tips / Wine Advice:
Serving Tip:Garnish with additional fresh basil leaves or a sprinkle of crushed raspberries for extra color and freshness.Wine Advice:Pair with a light rosé or a fruity Pinot Noir to complement the raspberry dressing.
Line a baking sheet with parchment paper or aluminum foil.
In a mixing bowl, whisk together the olive oil, balsamic vinegar, and minced garlic.
Add the asparagus and pearl onions to the bowl and toss to coat evenly.
Arrange the vegetables in a single layer on the prepared baking sheet.
Season with salt and pepper.
Bake for 20 minutes, or until the asparagus is tender yet firm, and the onions are soft and translucent.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm as a side dish with grilled tofu, roasted potatoes, or a light grain salad.Wine Advice:Pair with a crisp Sauvignon Blanc or a dry Riesling.
