---begin-tinykitchen---
Title: Watercress Walnut Stir Fry

2 t peanut oil
1 t fresh ginger, minced
2 - bunches watercress, chopped coarsely
1/4 t crushed red pepper
1 T soy sauce
1/2 C chopped walnuts
2 t walnut oil

heat the peanut oil in a large skillet over medium-high heat. When the oil is hot, add the ginger and cook until fragrant, about 30 seconds. Add the watercress, crushed red pepper, soy sauce, and walnuts and stir-fry until wilted but not overcooked, about 3 minutes.

Serve hot, drizzled with walnut oil, if desired.

From Vegan Planet
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---begin-tinykitchen---
Title: Broccoli Rabe with Figs and Pine Nuts

2 - bunches broccoli rabe, coarsely chopped
2 T olive oil
3 - cloves garlic, minced
1/3 C dried figs, coarsely chopped
1/4 C pine nuts
0 - salt and pepper

Bring a large pot of salted water to a boil. Add the broccoli rabe and boil for 5 minutes. Drain well and set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the figs and pine nuts and cook until the pine nuts are lightly toasted, about 1 minute. Stir in the broccoli rabe and season with salt and pepper to taste. Cook, stirring occasionally, until tender, about 5 minutes. Serve hot.

From Vegan Planet
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---begin-tinykitchen---
Title: Rosemary-Lemon Potatoes

1 1/2 lbs. small red potatoes
1 T olive oil
2 - shallots, minced
1 t fresh rosemary, chopped
1/2 t salt
2 T lemon juice
1/4 C black olives, pitted and halved
1/4 C sun-dried tomatoes, chopped

Place the potatoes in a large saucepan with salted water to cover. Bring to a boil over medium-high heat and continue to boil until tender, about 30 minutes. Drain well. Cut the potatoes into halves or quarters, depending on their size, place in a large bowl, and set aside.

Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, 3-5 minutes. Add the potatoes and cook until browned, 5-7 minutes. Sprinkle with the rosemary, salt, and lemon juice, then add the olives and sun-dried tomatoes and stir gently to combine. Serve hot.

From Vegan Planet
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---begin-tinykitchen---
Title: Spicy Brussels Sprouts

8 T peanut oil
1 1/2 lbs. Brussels sprouts
3 T chickpea flour
1 t salt
1 t garam masala
1/2 t ground coriander
1/4 t ground cumin
1/4 t ground cinnamon
0 - cayenne
0 - lemon wedges

Preheat the oven to 400º F. Prepare a large baking pan by pouring 2 tablespoons of peanut oil into it and spreading it around.

Trim and wash the Brussels sprouts, shake off any excess water, and pat dry lightly with a clean dish towel. Slice larger sprouts into two pieces. Place in a large bowl, sprinkle with a little salt and dust with 1 tablespoon of chickpea flour, tossing to coat well.

In a small bowl, mix together the remaining chickpea flour, salt, garam masala, coriander, cumin, and cayenne. Pour in 6 tablespoons of the peanut oil and mix together with your fingers to form crumbs. Add the Brussels sprouts, toss to coat with oiled crumbs, and press as much of the crumb mixture as possible onto them.

Pour the coated Brussels sprouts and crumbs into the prepared pan and roll them around in the oil. Bake for 25 to 35 minutes, until the sprouts are browned and tender. Turn occasionally while baking to avoid burning.

Adapted from Veganomicon
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---begin-tinykitchen---
Title: Celeriac Rémoulade

1 1/2 t salt
1 1/2 t lemon juice
1 - celeriac
1/4 C Dijon mustard
3 T boiling water
1/3 C canola or safflower oil
2 T white wine vinegar
1/4 t salt
1/3 C vegenaise
3 T fresh parsley, chopped

Place salt and lemon juice in the bottom of a large bowl. Rinse the root and remove as much dirt as possible with a brush. Using a large, sharp chef’s knife, remove the skin, cutting away the twisted roots. Working quickly (the root will discolor if exposed to air too long), quarter the root and shred finely in a food processor. Add the shredded celeriac to the bowl containing the salt and lemon and toss well, making sure all of the pieces are coated. Leave to tenderize for 20 minutes while preparing dressing. The lemon juice will protect it from browning.

Place another bowl over a pot of warm water on the stove, warming the bowl (like a double-boiler). Add mustard and water and whisk well. Gently drizzle in the oil and whisk to emulsify. Take your time so the dressing doesn’t "break." Dribble in the vinegar, whisking all the while. Add salt.

Rinse the celery root with fresh water and dry well, rolling it in paper towels and squeezing out as much water as you can. Put it back in the bowl (dry the bowl, too) and add the dressing and toss well. Fold in the vegenaise and parsley.

You can eat it immediately, but this refrigerates well. The longer it is refrigerated, up to a few days, the more tender the celeriac gets.

From Vegan Yum Yum
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---begin-tinykitchen---
Title: Chipotle Mashed Potatoes

2 - dried chipotle chiles, soaked in very hot water for 30 minutes
2 lbs. Yukon gold or russet potatoes, peeled and cut in 2 inch chunks
1/3 C vegan milk, heated
1 T olive oil
0 - salt

Transfer the chiles to a blender along with 1 tablespoon of the soaking liquid and process until smooth. Set aside.

Place the potatoes in a large saucepan with cold salted water to cover. Bring to a boil over medium-high heat and continue to boil until tender, 25-30 minutes.

Drain the potatoes, return them to the saucepan, and mash with a potato masher. Mix in the chipotle puree, vegan milk, olive oil, and salt to taste. Continue to mash until all the ingredients are well mixed and the potatoes are smooth. Serve hot.

From Vegan Planet
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---begin-tinykitchen---
Title: Cajun-Style Collards

1 1/2 lbs. collard greens
1 T olive oil
1 - small yellow onion, minced
1 - celery rib, minced
1/2 - large green bell pepper, minced
2 - cloves garlic, minced
1 - can diced tomatoes (14.5 oz.), drained
1 t dried thyme
1/4 t filé powder
1/4 t cayenne
0 - salt and pepper

Cook the collards in a pot of boiling salted water until tender, 20-30 minutes. Drain, then coarsely chop and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé, and cayenne. Add the collards, season with salt and pepper to taste, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes.

From Vegan Planet
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---begin-tinykitchen---
Title: Baby Bok Choy with Shiitakes

3 T hoisin sauce
1 T soy sauce
1 T sake
1 T water
1 T peanut oil
2 - dried chiles
1 t fresh ginger, minced
1 t garlic, minced
4 - small baby bok choy, trimmed and halved lengthwise
4 oz. shiitake mushrooms, stems removed and caps thinly sliced
2 T scallions, thinly sliced

In a small bowl, combine the hoisin, soy sauce, sake, and water and set aside.

Heat the peanut oil in a large skillet over medium-high heat. When the oil is hot, add the chiles and stir-fry for about 30 seconds. Discard the chiles. Add the ginger and garlic and stir-fry about 30 seconds. Add the bok choy, mushrooms, scallions, and sauce and stir-fry to coat the vegetables, 2-3 minutes.

Reduce the heat to low, cover and simmer until the vegetables are tender, about 15 minutes.

From Vegan Planet
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---begin-tinykitchen---
Title: Szechuan String Beans

1 1/2 lbs. green beans, ends trimmed
3 T soy sauce
1 T toasted sesame oil
1 T mirin
1 t sweetner
2 T peanut oil
3 - shallots, minced
2 - cloves garlic, minced
2 t fresh ginger, minced
3 T scallions, minced
1 t crushed red pepper

Lightly steam the green beans until just tender, about 5 minutes. Rinse under cold water, drain, and set aside.

In a small bowl, combine the soy sauce, sesame oil, mirin, and sugar and set aside.

Heat the peanut oil in a large skillet over medium-high heat. When the oil is hot, add the beans, a handful at a time, and stir-fry for 30 seconds, transferring the cooked beans with a slotted spoon to a platter.

Let the oil reheat, then add the shallots, garlic, ginger, scallions, and crushed red pepper and stir-fry for 10 seconds. Return the beans to the skillet and stir-fry for another 30 seconds. Add the soy sauce mixture and heat and mix all ingredients together.

From Vegan Planet
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---begin-tinykitchen---
Title: Roasted Sesame Asparagus

2 lbs. thin asparagus, trimmed
1 1/2 T peanut oil
0 - salt and pepper
2 T sesame seeds, toassted
1 T toasted sesame oil

Preheat the oven to 450° F. Cut the asparagus diagonally into 2 inch pieces and place in a bowl. Drizzle with the peanut oil and season with salt and pepper to taste. Toss to coat, then spread on a baking sheet in a single layer.

Roast the asparagus until just tender, 6-8 minutes, depending on the thickness.

Transfer to a bowl, sprinkle with the sesame seeds, and drizzle with the sesame oil. Toss to coat and serve hot.

From Vegan Planet
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---begin-tinykitchen---
Title: Fennel Compote

1 - large fennel bulb, trimmed and diced
3 T lemon juice
2 - shallots, minced
2 t grated lemon zest
0 - salt and pepper
1/4 C pine nuts, toasted
3 T fresh parsley, chopped
2 T black olives, pitted and halved
3 T olive oil.

In a medium size bowl, toss the fennel with the lemon juice. Stir in the shallots, lemon zest, and salt and pepper to taste. Add the pine nuts, parsley, and olives.

Drizzle with the olive oil and stir to combine. Taste and adjust the seasonings. This compote is best served right away.

From Vegan Planet
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---begin-tinykitchen---
Title: Oven-Braised Leeks

2 C vegetable stock
1 - stalk celery, chopped
1 - medium lemon, juice of
1 t whole black peppercorns
1 t whole coriander seed
1/4 t dried oregano
3 lbs. leeks, trimmed and washed
0 - salt and pepper to taste
2 T olive oil

Preheat the oven to 375° F. In a small saucepan, bring the broth, celery, lemon juice, peppercorns, coriander, and oregano to a boil over high heat. Reduce the het to medium and simmer briskly 10 minutes. set aside.

Arrange the leeks in a gratin or shallow baking dish just large enough to hold them without touching in a single layer. Season with salt and pepper, then drizzle with the olive oil, turning the leeks to coat. Pour the broth mixture over the leeks, cover tightly with foil and bake 25-30 minutes for large leeks, or 12-15 minutes for small, or until the leeks are just softened.

Remove the foil and bake 10-20 minutes, or until the leeks are lightly browned and tender when pierced through the center with the tip of a sharp knife. Turn a few times with tongs. Remove from the oven and transfer the leeks with tongs to a serving bowl.

Return the cooking liquid to the saucepan and reduce over high heat until about 1/2 cup liquid remains. Strain over the leeks. Let cool to room temperature before serving.

From Vegan Italiano
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---begin-tinykitchen---
Title: Artichoke Hearts with Garlic and Mint

3 T olive oil
4 - large cloves garlic, chopped
2 T fresh mint, finely chopped
1 - pkg. frozen artichoke hearts, thawed (12 oz.)
1/4 C vegetable stock
2 T dry white wine
0 - salt and pepper

In a large skillet, heat the oil over medium heat. Add the garlic and 1 tablespoon of the mint; cook, stirring constantly, until garlic starts to sizzle but not brown. Add the artichokes and stir to coat. Add the stock, wine, salt, and pepper; bring to a brisk simmer over medium-high heat, then lower heat and cover, simmering until the artichokes are tender (about 10 minutes). Uncover and cook over medium-high heat another 2-3 minutes until juices thicken.

Remove from heat, sprinkle with remaining mint, and serve.

From Vegan Italiano
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