Chef Gabe Sowder, the Culinary Director of the Walden School prepared two delicious, protein packed vegan meals at this weeks Gendler Fresh Stop Market @ The J. The Red Potato and Kale Hash with Red Kidney Beans has nutrient-packed vegetables, protein-packed beans, and potatoes to help fill you up. This dish with a side of the Beet and Fennel Slaw is lacking no flavor or nutrition. We hope you enjoy!
Red Potato and Kale Hash with Red Kidney Beans
1 lb. red potatoes
1 lb. of kale
½ lb. of onions
4 tbsp. of olive oil
½ lb. of green bell peppers
1 can red kidney beans, drained with liquid reserved
1tbsp fresh thyme, & 1 tbsp. paprika.
Lightly boil potatoes in heavily salted water until easily pierced to center with a toothpick. (Usually 20 -30 minutes depending on size.) Do not rapidly boil. Drain potatoes and split in half. Place in fridge to cool completely. (This can be done a day ahead) When cooled, large dice potatoes. Wash kale if necessary. Remove stems from leaves and finely chop leaves. Julienne (cut into thin strips) onion. Heat a pan over low heat Add 2 tbsp. olive oil. Slow cook onions until translucent and lightly browned. Stir frequently. Remove cores of bell peppers and dice small. Add drained red kidney beans, but keep liquid reserved. Warm a cast iron skillet over medium heat. Add 2T olive oil. Add red wax potatoes and stir to coat in oil. Allow potatoes to brown, adding more oil if necessary. Season with salt and pepper to taste. Add onions and kale. Cover to wilt kale. Add liquid from beans as necessary to prevent sticking. Finish with green peppers. Finally, season with paprika and fresh thyme.
Beet and Fennel Slaw
1 lb. raw beets, peeled and grated
¼ lb. carrots, peeled and grated
¼ lb. onion, peeled and grated
½ lb. fennel, peeled and grated
1 lb. Napa cabbage, sliced thinly
¼ cup apple cider vinegar
2 tbsp. olive oil
2 tbsp. maple syrup (or honey)
2 tbsp. salt
2 tbsp. ground black pepper
1 tsp. celery seed
Directions: Place all ingredients in a sauce pan and bring to a boil.
Pour over veg and toss well. Place uncovered in the fridge. Served when completely cooled. Can be made a day ahead of time. Perfect as a side for grilled fish.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.