Green Zebras

where yummy vegan food meets our bellies

Potato-topped focaccia

Friends, I love me some bread. All kinds of bread. Focaccia is an Italian-style bread made from pizza crust dough, with a good bit of olive oil. And it’s very flexible. You can throw whatever herbs you want in the dough in addition to things like olives, sun-dried tomatoes, caramelized onions—the sky’s the limit!

Focaccia

Ingredients

  • 1 package active drive yeast
  • 1/2 cup warm water
  • 1 tsp sugar
  • 1 1/2 cup water
  • 4 cups all-purpose flour (though this could really be half whole-wheat, half cornmeal, half semolina!)
  • 1 tsp sea salt
  • 2 tsp garlic powder
  • 3 to 5 cloves of minced garlic
  • 1 tbsp of minced fresh herbs of your choice (I have rosemary and thyme on hand and in pots)
  • 1 potato, thinly sliced
  • 3 tbsp olive oil, and more for drizzling
  • Salt and pepper to top—to taste

Preparation

  1. Mix yeast, 1/2 cup warm water, and sugar together in a small bowl and let yeast do its thing;
  2. In a large bowl, combine dry ingredients, herbs, garlic, and garlic powder;
  3. Add yeast mixture and 3 tbsp olive oil to dry; add more water until the dough is smooth and pliable (think pizza dough!);
  4. Knead dough on floured surface for a few minutes, until elastic;
  5. Let dough rise in a warm place till doubled in size (anywhere from an hour to an hour-and-a-half);
  6. After the dough rises, punch it down, and preheat the oven to 350F.
  7. Drizzle olive oil in an 8 x 13” baking pan (or you could do this free-from); fit dough into pan.
  8. Using your fingertips, make little indentations all throughout and drizzled olive oil on top so it fills holes;
  9. Layer potato on top, pushing it down gently into dough;
  10. Either use your fingers (like I do) or a brush to coat the potato in olive oil;
  11. Sprinkle with salt and pepper to taste;
  12. Bake 30-40 minutes, until potatoes start to turn brown and a nice golden crust develops on top.

xoxo,

Teddy

Lunchtime Greens Sandwich

A sandwich of mostly just cabbage and greens? Why not!

Ingredients

  • Leeks (cross sections, sauteed)
  • Kale
  • Beet Greens
  • Beet Stems
  • Red Cabbage
  • Sriracha Hot Sauce
  • Bagel (sliced, toasted)

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Lemony Brown Rice

Ingredients

  • 1 cup Brown Rice (uncooked)
  • 1 cup Water (for rice)
  • 2 Celery Stalks (cross sections)
  • 1/2 Sweet Red Italian Pepper (chopped)
  • 1/2 Leek (half moons)
  • 1.5 tbsp Lemon Zest (chopped finely)
  • 1-2 tsp Unrefined Sugar
  • 1-1.5 tbsp Margarine or Oil
  • Salt (to taste)
  • Olive Oil
  • Optional : 1/4 cup Walnuts (chopped)

Preparation

  1. Cook the rice until just before its done and still a little firm. Leave uncovered and set aside to allow some moisture to escape.
  2. Mix the lemon zest with sugar (and optionally walnuts) and set aside.
  3. Saute the leeks in a little olive oil over medium heat until they start to soften and their flavor mellows, then add celery and red pepper. Continue to saute until the celery and red pepper soften just a bit then remove from heat and mix the vegetables with the rice.
  4. Saute the lemon zest in the margarine / oil over medium low heat for a couple minutes then mix with the rice, salt to taste, add extra oil if needed and serve.

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Crunchy Sweet Salad

One of those salads where you’ve got so many good things on hand that you can’t help but add them all. A little overkill, but totally delicious.

Ingredients

  • 4 leaves Kale (chopped)
  • 2 small leaves Red Cabbage (thin strips)
  • 1/2 Beet (grated)
  • 5 Beet Stalks (chopped)
  • 1 small Carrot (grated)
  • 1 Radishes (grated)
  • 1 Radish (half moons)
  • 1 stalk Celery (cross sections)
  • 1 Apple (diagonal half smiles)
  • 1 Pear (small cubes)
  • 1/4 cup Walnuts (chopped, toasted)
  • 3 tsp Anise (finely ground)
  • 1/8 tsp Salt

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Anise Granola

Granola with a wonderful anise taste plus plenty of toasted seeds and other crunchy goodness.

Ingredients

  • 3/4 cup Oats
  • 1/2-3/4 cup Ground Flax Seed
  • 1/2 cup Grape Jelly (I used a home made kind with no sweetener besides the grapes)
  • 1/8 cup Walnuts (chopped)
  • 2 tbsp Sesame Seeds
  • 1 tsp Anise Seed (ground)
  • 4 tsp Oil

Preparation

  1. Mix in a bowl then spread on a tray and bake at 350-450 until golden. Stir as needed to cook evenly

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Barley Dolmas

Ingredients

  • 20-30 Grape Leaves (lightly steamed)
  • 1.5 cups Pearled Barley (uncooked)
  • 1 Onion (chopped)
  • 2 stalks Celery (chopped)
  • 5 Kale Leaves (chopped)
  • 1/4 Leek (chopped)
  • 3/4 cup Raisins
  • 1/4-1/2 cup walnuts (chopped)
  • 1/2-1 tsp Black Pepper
  • 1/4 tsp Cumin
  • 1/4 tsp Coriander
  • juice of 1 Lemon
  • 1 tsp Oil (for sauteing)
  • Salt (to taste)
  • 1-2 tbsp Olive Oil
  • 1 cup Water

Preparation

  1. Saute the onions in oil over medium heat until tender. Add the barley and saute a couple more minutes until barley is browned.
  2. Transfer the onions and barley to a sauce pan, add water, spices, vegetables and lemon juice. Cook until the barley is half tender then remove from heat. Add olive oil and salt to taste. The filling is now ready for use.
  3. To make the dolmas place a spoonfull of filling on grape leaf, fold the sides in toward the center and roll it closed. If desired use some string to tie them closed. Steam the dolmas for 20-30 minutes.

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ps. The filling is also great on its own

Pear Salad with Toasted Squash Seeds

I love pear in salads! The toasted squash seeds give this some crunch to go along with the sweetness.

Ingredients

  • 1 Pear (small chunks)
  • 2 leaves Red Cabbage (chopped)
  • 2 leaves Kale (chopped)
  • 2 Radishes (half moons)
  • 2 stalks Celery (cross sections)
  • 1 Carrot (thin peeled strips)
  • 1/4 Zucchini (chunks)
  • 1/4 - 1/2 tsp Shiso Fumi Furikake
  • 1/4 - 1/8 cup Butternut Squash Seeds (toasted)

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Peanut Sauteed Tempeh

Ingredients

  • 6 oz Tempeh (cut to thick triangles)
  • 1/2 Leek (chopped)
  • 2 stalks Celery (cross sections)
  • 1/2 cup Daikon (cubed)
  • 1/8 cup Dry Roasted Peanuts (whole)
  • 1 small head Broccoli (heads cut to small pieces, stalks cut to slabs)
  • 2 leaves Kale (chopped)
  • 3-5 cloves Garlic (chopped)
  • 1 tsp Ginger (chopped)
  • Salt or Soy Sauce (to taste)
  • Peanut Oil (enough to lightly saute in)

Preparation

  1. Saute the tempeh in oil until it begins to brown lightly then add the ginger and garlic.
  2. Add the leeks, daikon and peanuts after a couple minutes. Add more oil if needed.
  3. Add the celery and kale toward the end.
  4. Season with salt or soy sauce and serve.

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Cabbage Kale Salad

Greens gettin together.

Ingredients

  • 3-4 leaves red cabbage (chopped medium)
  • 2 leaves savoy cabbage (chopped medium)
  • 2-3 leaves kale (chopped medium)
  • 3-4 inches daikon (1/2 wide peeled strips, 1/2 small cubes)
  • 2 stalks celery (cross sections)
  • olive oil
  • salt

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Walnut Sweet Ginger Linguini

Ingredients

  • 2-3 servings Linguini
  • 2 tbsp Ginger (chopped)
  • 2 tbsp Unrefined Sugar
  • 1/2 Leek (chopped)
  • 1/2 cup Walnuts (coarsely chopped)
  • 1 Sweet Italian Red Pepper (long slices)
  • 1 large head Broccoli (bite size pieces)
  • Olive Oil (to taste)
  • Salt (to taste)

Preparation

  1. Mix the ginger with sugar and set aside.
  2. Cook the pasta then drain, rinse and mix with oil to taste.
  3. Lightly toast the walnuts in a skillet.
  4. Steam the broccoli until tender but not soft.
  5. Saute the leeks in a little oil over medium heat until they lose their edge.
  6. Combine the ginger mixture and pasta in a serving bowl and salt to taste. Serve topped with the walnuts, leeks and broccolli.

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