Collard Greens Egg Rolls

 

Ingredients:

• 2 cups very well drained fully cooked collard greens (cooked with pork, if desired)
• 2 ounces cream cheese, softened
• 7 egg roll wrappers
• 1 egg, beaten
• Peanut oil, for frying
• Sweet chili sauce (or sauce of your choice), for dipping

Preparation:

1. Stir together collard greens and cream cheese in a medium bowl until combined.  Set aside.
2. Place an egg roll wrapper on a clean, dry surface with a corner pointed towards you (work with one egg roll wrapper at a time).
3. Place ¼ cup of collard greens mixture onto the bottom third of the wrapper.
4. Brush beaten egg over outer edges of wrapper.
5. Roll the corner pointed towards you over the filling.  Fold left and right corners towards the center and roll over tightly.
6. Repeat with the remaining wrappers and collard mixture.  Cover egg rolls with a dampened paper towel to prevent from drying out while oil is heating.
7. Pour 2 to 3 inches of peanut oil in a stock pot or deep fryer and heat to 350 degrees F over medium-high heat.
8. Carefully fry egg rolls in batches (3 to 4 at a time) for approximately 3 minutes, or until a deep golden brown color all over.  Using tongs, carefully turn egg rolls a few times during frying.
9. Remove from oil and place on a baking rack over a rimmed baking sheet or a plate lined with paper towels.
10. Serve with sweet chili sauce (or your favorite dipping sauce).

theblondcook.com

Tatsoi Salad

 

Ingredients:

• 6 ounces tatsoi greens, roughly chopped
• 1 English cucumber, halved and ribboned (center seeds discarded)
• 3 large (or 5 small) red radishes, thinly sliced
• 2 tablespoons hemp hearts
• 2 teaspoons furikake seasoning
• 1 tablespoon canola oil
• 3 teaspoons sesame oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon soy sauce
• ½ teaspoon ground ginger

Preparation:

1. Add the chopped tatsoi, slivered cucumber, and radishes to a large serving dish. Top with the hemp hearts and furikake. Toss to combine. 
2. Whisk together the canola oil, sesame oil, rice wine vinegar, sugar, soy sauce, and ginger in a small bowl. Pour it over the salad and toss again to combine. 

thishealthytable.com

Triple Green Stir Fry

 

Ingredients:

• 2 ½ tablespoons organic cornstarch or arrowroot 
• 1 cup low-sodium vegetable broth or water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon natural granulated sugar
• 1 to 2 teaspoons grated fresh ginger
• 8 ounces seitan or extra-firm tofu 
• 2 tablespoons dark sesame oil, divided
• 2 cloves garlic, peeled and cut in half
• 8 ounces fresh green beans, trimmed and cut in half
• 2 large broccoli crowns, cut into bite-sized pieces and florets
• 1 medium zucchini (or, try this week's Tat Soi!), cut in half lengthwise, then into ¼-inch slices
• 2 scallions, cut into 1-inch lengths
• Dried hot red pepper flakes to taste
• Additional soy sauce to taste

Preparation:

1. For the sauce, combine the cornstarch or arrowroot in a small bowl or with just enough water to dissolve it. Add the remaining sauce ingredients, stir together, and set aside.
2. If using seitan, cut into bite-sized pieces. If using tofu, cut into ½-inch thick slices. Blot well between clean tea towels or several layers of paper towel (or use a tofu press ahead of time if you like it really firm), and cut into dice. 
3. Heat half of the oil in a stir-fry pan. Add the tofu or seitan and stir-fry over medium-high heat until golden on most sides. Remove from the pan and set aside.
4. Heat the remaining oil in the same pan. Add the garlic, green beans, and ¼ cup water. Cook over high heat, covered, for 3 minutes, then stir in the broccoli. Cover and cook until the beans and broccoli are brightly colored and just tender-crisp, lifting the lid to stir once or twice. 
5. Add the zucchini and scallion. Stir-fry for another 2 to 3 minutes, or until all the vegetables are tender-crisp. Stir in the tofu or seitan. 
6. Pour in the sauce, and cook, stirring, until it has thickened, another minute or so. Serve at once.

vegkitchen.com