Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

Vegetables

Crispy Kale

Crispy Collard Greens

Mediterranean Green Beans

Brussels Sprouts

Sautéed Portabella Mushrooms

Roasted Root Vegetables & Garlic

Coconut Baked Squash

Ginger Orange Carrots

Mashed Turnips & Potatoes

Curry Dusted Potatoes & Cauliflower

Garlic  Home Fries

German Sauerkraut

Beans, Soups & Curries

Relishes, Sauces & Marinades

Breads

Desserts

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Turning Stones Ranch Home

Vegetables

Crispy Kale

1 bunch fresh Kale (there are several types… all work well)

2 tbsp coconut oil (or Olive Oil)

Sea Salt

Preheat Oven to 375° and grease 2 cookie sheets with coconut oil.  Wash Kale and drain well.  Cut out the center ribs from each kale leaf.  Pat each leaf dry with a paper towel.  The drying process is important to achieving the “crispy” texture to the kale.  Place 2 Tbsp of liquid Coconut Oil in the bottom of a bowl.  Add the well-dried kale leaf and toss like a salad until each leaf is well covered with a film of oil.  Place the kale on greased cookie sheet.  Spread them out as much as possible. Sprinkle with Sea Salt.  Bake for approximately 10-15 minutes.  Cooking time may vary depending on the type of kale.  Watch the oven carefully and remove as soon as the kale crisp up.  It can move from crisp to burned if over-cooked for even a couple of minutes.

Crispy Collards - The recipe above works very well with Collard Greens.  Process the collards as explained above.  The leaves of Collards are flatter, so cooking time is a bit longer.  The collards have a slightly richer taste, but the same crispy quality. 

Mediterranean Green Beans

Fresh Green Beans.

1 medium Onion chopped

8 whole Garlic cloves

1 tbsp coconut oil

1tsp Olive oil

Zest and juice of 1 Lemon

Salt, Pepper

Sauté whole Garlic cloves in Coconut Oil on medium high heat until lightly browned.  Add Green Beans and chopped onion.  Continue to sauté until onions begin to cook and the beans are nicely coated with oil.  Add 2 Tbsp of water, the zest and lemon juice and cover.  Reduce heat and simmer until beans are cooked through but somewhat a denté (15-20 minutes).

Brussels Sprouts

Fresh Brussels Sprouts

Chopped Garlic cloves

1 Tbsp grated ginger

1 tbsp coconut oil

1tsp sesame oil

Zest and juice of 1 Lemon

Salt, Pepper

Wash and slice each Brussels sprout in half.  Sauté whole Garlic cloves in mixture of Coconut and Sesame Oil on medium high heat until lightly browned.  Place the Brussels sprouts with cut side down in the bottom of the skillet.  Cover and continue to cook on medium heat until Brussels sprouts are browned on the bottom, 10-15 min. (this is important to release gases from the cabbage family veggies.)  Reduce heat, stir and simmer until veggies are well cooked.  Add the zest and lemon juice just before serving.

Sautéed Portabella Mushrooms

Portabella mushrooms, sliced

4 - 6 garlic cloves, peeled and sliced

1 Onion, peeled and sliced

Fresh Basil

1 Tbsp coconut oil

1 tsp sesame oil

2 tsp. soy sauce

Salt, Pepper

Sauté garlic and onions in 1 tsp. sesame oil until garlic is toasted and onions are translucent.  Remove to a small plate.  Add coconut oil and another tsp of sesame oil to skillet.  Lay in mushroom slices and cook on medium heat until mushrooms are browned.  Turn each mushroom over and cook on the other side.  Add salt & pepper, soy sauce to taste.  When the mushrooms are plump and brown on each side, return the garlic and onions to the pan,  Garnish with fresh chopped basil before serving.

MORE VEGETABLE RECIPES

RETURN TO RECIPE HOME

Crispy Kale - This recipe is guaranteed to change your relationship to kale.  It has become our favorite vegetable.  The kale becomes light and crisp like potato chips.  So Delicious.

Brussels Sprouts

Sautéed Portabella Mushrooms