Sher Shares

Hi, I'm Sher! I have been creating vegan dishes for the last two years. I use organic and local when available. Most people know that vegan's don't eat meat or dairy but are often left wondering what they can eat. I'm here to tell you that it doesn't need to be dull. My meals are delicious, healthy and best of all easy. I try to use as many raw ingredients as possible. I think that it is important to support organic farming and one way to do that is join your local CSA. Every week I'm delivered a box of vegetables and fruits and I'm always surprised. Coming up with meals for the week is always a new challenge that I enjoy. I hope you find the joy in my recipes!

Sher Raw Revelations

Weeds and Beans

Dandelion greens are a wonderful healing food, also rich in vitamin A, K, calcium, and iron. They have a delicious slightly bitter taste and are best for you when eaten raw.

I do love soup and this is one of my favorites, “Weeds and Beans.” Any type of greens can be used in this very simple soup but the dandelion greens are our favorite. I love that this can be thrown together quickly.

2 tablespoons olive oil

4 cloves of garlic, crushed and chopped fine

2 shakes of red pepper flakes

2 bunches of dandelion greens, cut crosswise about 1 and a half inches long

2 cartons of organic low sodium vegetable broth

about 2 teaspoons herbes de provence or Bragg Sprinkle

2 cans organic cannelini beans

Sea Salt and Freshly ground Black Pepper to taste

Heat oil over medium flame in large pot, cook garlic and red pepper flakes until garlic is golden. Add the dandelion greens and keep flipping them with spatula until coated with the oil and garlic and greens begin to wilt. Pour in the broth and herbs and bring to a simmer. Do not boil, it will ruin it. Simmer for 30 to 40 minutes until greens are soft then add beans, drained about half way. Simmer for another 20 to 30 minutes. Season with sea salt and pepper.

Pasta & Vegetables

Here's to going through the fridge and making a wonderful supper. I get most of our produce from the CSA which is great, I don't have to think about what we're going to eat, I just fix what's in the box. In this case there was a small bit of broccoli crowns, some short carrots, 1 small zucchini, and a bag of collard greens. I also had some leftover organic fire roasted canned tomatoes and half of an onion. There are usually pine nuts in the freezer.

I vary the way I chop the vegetables so they don't all have the same shape, just looks better that way on the plate. For this dish I pulled the collard greens off the stems.

Broccoli crowns

Small carrots

1 small zucchini

Collard greens

Onion

Garlic

Red pepper flakes

Olive oil

Tomatoes

Toasted pine nuts

Crush and chop at least 4 cloves of garlic. Warm up some olive oil and add the garlic along with a couple shakes of crushed red pepper flakes when it begins to brown add the onions and then the hardest vegetables. As the carrots and broccoli start to soften add the softer veggies, the greens go in last, when it starts wilting pour in about a quarter cup of white wine and season with sea salt and ground black pepper. Toss this with the cooked pasta and then drizzle with some olive oil, not the kind you cook with but your best fancy oil, for example Temecula Olive Oil. Dish it out and sprinkle with toasted pine nuts.

Citracado

Where's the Beef?

I don't like fake meat. I'll admit to liking "El Burrito Taco Filling" but that's because it doesn't have a meaty taste. This is a delicious sandwich that my husband and I just love.

Lightly toast your favorite bread and spread a generous amount of hummus or in this case a wonderful garlic paste that I got at the Farmer's Market. Its garlic, flax seed oil, sun-dried tomato and jalapeno. Made by Majestic Garlic. Now just put a layer of Armenian cucumbers, sliced tomato, sliced avocado. Not a sissy sandwich. There's some store bought tabbouleh on the side.

Radicchio & Peas

• 2 cups radicchio, sliced thin • 1 1/2 cups thawed frozed peas • 1 tablespoon water • 1 tablespoon cider vinegar • 1 tablespoon extra-virgin olive oil • 1 teaspoon sugar • 1/2 teaspoon salt • 1/8 teaspoon pepper

1. place radicchio in a serving bowl.

2. In a small saucepan, bring remaining ingredients to a simmer over medium heat. Cover and cook until peas are just tender. About 2 minutes. Pour hot pea mixture over radicchio, and toss. Serve immediately.

Mashed Potatoes and Gravy

Adapted from the March 2009 Vegetarian Times

Olive oil 1 package tempeh, cut into ½ inch cubes Bragg liquid aminos 12 ounces sliced Italian brown mushrooms 2 T flour 2 cups low sodium vegetable broth 2 T deli horseradish mustard 2 green onions, white and green parts finely sliced

Heat olive oil over medium heat and cook tempeh until browned, about 10 minutes. Add a few squirts of Braggs until it’s nicely coated. Transfer to a paper towel lined plate. Put more olive oil in pan and brown the mushrooms until slightly carmelized. Reduce heat to medium low and sprinkle on flour. Keep cooking until the flour is nice and brown. Add broth and mustard and bring to low boil. Reduce heat and cook until it thickens. Stir in tempeh, season with freshly ground black pepper and sea salt. Cook about 5 minutes. Spoon over mashed potatoes and top with green onions.

Braised Kale

Bunch of curly kale 2 cloves garlic, minced 2 shakes red pepper flakes ¼ cup vegetable broth 1 T apple cider vinegar sea salt and pepper to taste

Wash kale well and pull leaves off the stalks. Brown garlic and pepper flakes in olive oil till garlic is golden and oil is reddish from the pepper. Add kale and keep flipping it until well coated with the oil and garlic. Add broth and cover and simmer until kale is bright green. Season with sea salt and black pepper Give it a shot of cider vinegar and serve.