27 February 2015

But I Could Never Go Vegan Review + Giveaway

I've been reading Keeping' It Kind since its early days, and right from the get go I was hooked.  Kristy's got such a flare for sharing stories that just makes you want to read more.  And then there's the food... Oh, the food!  Her recipes are always super creative and delicious and they look amazing.  Like almost-too-good-to-eat amazing.  (But if I was her neighbour, I'd have long ago befriend her and I'd totally be over all the time eating.  For the record.  And I mean that in the least creepy way possible.)

So you can imagine my delight when Kristy announced that she was writing a book!  And that we shared a publisher too - huzzah!  I was over the moon, because I knew just how amazing her book would be.


When I got home one day to find it had arrived on my doorstep, I don't think I even waited to take my coat off.  I sat down right where I was on the floor and I didn't move for almost an hour as I read through it.  I don't know if I'd ever call a cookbook a "page turner", but that's exactly how I felt with But I Could Never Go Vegan - I seriously couldn't wait to see what ingenious recipe lay ahead on the next page!

In the book, each chapter identifies a common excuse that one might give as why they could never go vegan, "I could never give up cheese!",  "It's all rabbit food.", "Tofu doesn't taste like anything.", "Where would I get my protein?", and then follows with incredible recipes refuting the excuse.  It's funny, it's approachable, and it's perfect for anyone interested in dabbling in a vegan diet but also for those already there.  With recipes like Balsamic Baked Pears with Cashew Blue Cheese, BBQ Bacon Burgers (as pictured on the cover), and Orange-Miso Mushroom Scallops with Oranges, Fennel & Forbidden Rice there is no way anyone will be disappointed.

I of course started with the chapter titled, "You Can't Bake Without Butter or Eggs!" because I can't help but love to bake.




We all loved the Salted Caramel Peanut Butter Bars and they went really fast.  I had a hard time getting a nice smooth date caramel sauce in my Blentec (I only have the WildSide jar and the smaller jar would have come in handy here), so next time I'll use my food processor or even my hand blender.  Although, in actual fact, I kind of enjoyed getting a little bite of date in the occasional mouthful.


I made Pumpkin Chocolate Chip Cookies, and I went ahead and substituted all whole wheat flour for the all purpose, which made them a bit too tough and cakey - my bad.  Woodrow still loved them and gobbled them all up though!  Next time I'll go all in with all purpose flour and get the intended results.

The Chickpea Omelettes were a no brainer because they made for a super quick and delicious lunch, and they are so high in protein and filling to boot.  Although I've made quiches before with chickpea flour, this was my first omelette made with it.  I loved mine as per the book, and I made one plain for Woodrow which he enjoyed sliced into wedges and dipped.

The Crispy Baked Onion Rings were off the charts amazing.  So good in fact, that although I had had the best of intentions of making the super up BBQ Cauliflower Salad topped with them, we ate them all and called it a night.  Hah.  Double the greens tomorrow, right?

I really want to share the recipe with you though, so that you can get an idea of how awesome this book is.  The recipe is long, but don't be daunted by it - there's lots of downtime while things are cooking.  Plus, just look at it.  Wow.

Photo by Chris Miller. 

BBQ Cauliflower Salad with Zesty Ranch Dressing
Serves 4 Gluten-Free | Plan-Ahead

You know those big BBQ sandwiches stuffed with onion rings? Imagine taking away the bread, dumping everything else into a bowl with some lettuce, and dousing it with ranch dressing. That’s what this salad is all about. Roasted cauliflower coated in Barbecue Sauce makes an unforgettable replacement for meat and is an instant favorite of all who try it (even cauliflower-phobes). Topped with corn, tomatoes, and Crispy Baked Onion Rings this salad is for everyone who thinks a salad can’t be hearty, satisfying, and downright mouthwatering. All that, and it’s vegan!

Prep Time: 15 minutes (not including time to prepare Onion Rings and Zesty Ranch Dressing)
Cook Time: 30 minutes

BBQ cauliflower
1 head cauliflower, broken into small florets
Olive oil spray
1 tablespoon liquid aminos
½ teaspoon liquid smoke
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Salt and black pepper to taste
Juice of ½ lemon
1 cup (250 ml) Barbecue Sauce
1 tablespoon cornstarch

salad
4 cups (120 g) mixed greens or lettuce
1½ cups (210 g) corn kernels
1½ cups (240 g) diced tomatoes
1 avocado, pitted, peeled, and chopped into chunks
Zesty Ranch Dressing (recipe below)
Crispy Baked Onion Rings (recipe below)

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Spread the cauliflower florets on the sheet. Lightly spray with olive oil. Drizzle with the liquid aminos and liquid smoke and sprinkle with the cumin, garlic powder, onion powder, paprika, salt, and pepper. Squeeze the lemon juice over them. Toss to fully coat each piece. Roast for 20 minutes, tossing once halfway through to ensure even cooking.
  3. Mix the Barbecue Sauce and cornstarch in a cup. After 20 minutes, remove the cauliflower from the oven, add the sauce, and toss. Bake 5 to 10 minutes more, until most of the BBQ sauce has dried.
  4. Toss together the greens, corn, tomatoes, and avocado in a bowl. Divide the salad among four bowls, top with the BBQ cauliflower, drizzle with the dressing, and top with the onion rings. Serve immediately.


Zesty Ranch Dressing
Makes 1½ cups Gluten-Free, Soy-Free, Plan Ahead

What doesn’t taste good dipped into ranch dressing? What salad doesn’t benefit from that cool, rich, creamy sauce? Okay, okay, there are probably a few, but I can’t think of one. It is my belief that a ranch dressing is best when it’s thick, luscious, and full of bold flavor. This recipe fits the description to a T. Raw veggies, French fries, anything BBQish—it’s all taken up a notch when dipped into this stuff. It’s also your salad’s new BFF. 

Prep Time: 5 minutes
Down Time: 3 to 4 hours (while cashews soak)

½ cup (80 g) raw cashews, soaked in water 3 to 4 hours, water reserved
2 tablespoons apple cider vinegar
1 teaspoon agave syrup
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon celery seed
¼ teaspoon dried dill

Place all ingredients in a food processor with 5 tablespoons of the reserved soaking water. Process until smooth. Chill until ready to use. It will thicken as it chills, so if you need to thin it (to drizzle on a salad, for example), you may need to stir in a couple teaspoons of water. Refrigerate in an airtight container up to 7 days.


Crispy Baked Onion Rings
Serves 2 to 3 Gluten-Free, Soy-Free, Nut-Free

“Baked onion rings?,” you may be exclaiming. “For shame!” Now, before you go slamming this book shut, listen up. It is possible to get crisp baked onion rings with a crunchy, crumbly exterior and a soft interior. It is possible for said baked onion rings to satisfy your greasy, fast-food-style onion ring craving. It is possible for these onion rings to be just as delectable as the fried version while being healthier for you. It’s called having your onion rings and eating them, too.

Prep Time: 30 minutes
Cook Time: 20 minutes

1 large sweet onion
1 cup (250 ml) unsweetened nondairy milk
Juice of 1 lemon
1 cup (140 g) arrowroot powder or cornstarch
2 cups (80 g) panko bread crumbs (gluten-free if necessary)
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon smoked paprika
Olive oil spray
Vegan ketchup, Barbecue Sauce, or Zesty Ranch Dressing, optional

  1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Slice the onion into almost ½-inch (1 cm) slices. Separate into rings.
  3. In one shallow bowl, combine the non-dairy milk and lemon juice. Pour the arrowroot powder into another shallow bowl. In a third, larger shallow bowl, combine the bread crumbs, salt, garlic powder, and paprika. (You may have to stir a few more times during the coating process.)
  4. One at a time, place an onion ring in the milk mixture, coating it completely (see tips). Then dredge it in the arrowroot powder, coating it completely. Tap off the excess powder before dipping it quickly back into the milk. Dredge the ring through the bread crumbs, making sure to coat each one well. Place on one of the prepared baking sheets. Continue with the remaining rings.
  5. Spray the onion rings with olive oil and bake for 15 to 20 minutes, until crisp and golden. Serve immediately with ketchup or other dip of choice.
Tips 
  • To prevent your fingers from becoming sticky messes, use one hand for dipping in the milk and the other hand for dipping in the arrowroot powder and bread crumbs.
  • It’s very important to tap the excess arrowroot powder off the onion ring before transferring it back to the milk. Too much arrowroot will make the onion rings dry.
  • To maximize baking sheet space, place smaller onion rings inside the larger ones.
Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.  www.theexperimentpublishing.com


If you have your ear to the ground about vegan cookbooks in even the slightest way, than you no doubt had already heard about But I Could Never Go Vegan.  If you hadn't and this was your first knowledge of it, I only hope I did it justice.  It's really and truly such a phenomenal book and I'm so excited to help one of you get your hands on a copy, because The Experiment have offered to supply me with a copy to give away!  Huzzah!  Contest is open to US and Canadian residents.

Best of luck to all entrants!  XO


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20 February 2015

Magic Creamy Cashew Dressing

Mini miracle over here you guys.  Woodrow ate salad.  And not only did he eat it, he ate seconds and thirds.  But are you ready for the best part?  Then he thanked me for making him salad.

I repeat, my two year old thanked me for making him salad.  

I told you it was a mini miracle.


Like any toddler, mine goes through phases of loving and avoiding various foods.  Raw leafy greens have been tough to get into, especially because until recently Woodrow hasn't had all the molars he needed to really chew them.  So until now the only raw spinach or kale or chard he was getting was in his morning smoothie.  But even though they never got touched, I've continued to put them on his plate, with the hope that one day he would eat them.  And then last week I made this dressing and mister Woodrow had what some might call his Oprah "Ah-ha" moment.  (Or something like that.)


I'm not sure what actually spurred him to try the salad as usually he's not even interested in tasting it, but taste it he did.  This dressing is magic, I'm telling you.  We've all been gobbling it up on greens, as a dip for veggies, drizzled on pizza and even folded into a big loaded rice bowl.  But more often than not, it's simply topped plain baby spinach with an added sprinkling of nutritional yeast.

It's thick and creamy, rich and tangy, salty, oil-free and makes raw greens completely addictive.  It's our new favourite thing.



It's just a splash of lemon juice short of being a Casesar salad dressing, so if that's what you're after, simply reduce the water by 1 tablespoon and replace it with the lemon.  You won't be sorry about that one either.

"Magic" Creamy Cashew Dressing
makes about 2/3 cup

1/3 cup raw cashews, soaked 4+ hours
1/4 cup water
1 tbsp nutritional yeast
1/2 tbsp white miso paste
1 tsp caper brine
1/2 tsp kelp granules
1/2 tsp dijon mustard
1/4 tsp garlic powder
sea salt and pepper

1. Drain and rinse the soaked cashews.  Place them in a blender or food processor, along with all of the other ingredients and blend until smooth.  If needed, add more water 1/2 a tablespoon at a time.  Season to taste with salt and pepper.

2. Top your favourite greens, stir to coat and enjoy.

Notes:
It's really worth it to take the time to soak your cashews - it softens them up a lot and makes for a smoother, creamier dressing.  You can make this with a hand blender too - just make sure you don't skip the soaking step!

Dressing will keep up to 5 days in the fridge.  It tends to thicken when chilled, so it can be thine before serving with a little water.



17 February 2015

Eating Vegan in Mexico: Tulum

I've had a few messages both during and since my recent trip asking about food and such while holidaying in Mexico. I can only speak from my own experiences in Tulum (and Akumal) and so I thought I would share a bit here.


Dining out: Local Restaurants
Tulum is definitely a town frequented by travellers and tourists and for this reason many people have a little English. Combined with my very limited Spanish, we can usually make our way around menus and communicate our needs and preferences.  A few key phrases I rely on:

Somos vegano. // We are vegan
No podemos tener la carne , o pescado, o el queso , los huevos o la leche. // We can't have meat, or fish, or cheese, or eggs, or milk.
Son los granos hechos con manteca de cerdo? // Are the beans made with lard?
Es posible tener un --- con sólo frijoles y verduras? // Is it possible to have a --- with only beans and vegetables?
Gracias tanto por ser complaciente. Estaba delicioso. // Thank you so much for being accommodating.  It was delicious.

Two highlight meals we had this time around were eating sopes and huaraches at a curbside place on the main strip in Tulum called Antojitos Dona Tere.  It was a tiny little operation with the matriarch cooking, the patriarch sitting at a table watching the soccer match on tv and their 12 year old son who seated and served us.  A very casual little spot for street food.  Our fried masa were both topped with beans, lettuce, potatoes and cactus, and while it wasn't the best food ever and could have used some pico de gallo, but it was made fresh to order and you can't beat that.




The other place which I did post a photo of on Instagram was another little tent on the side of the road in Akumal.  This was the place that bagged their plastic plates which I still find hilarious, but I totally understand why given that they're outdoor without a kitchen to properly wash the plates.  So in this case, I say, bag away!  Here we had fried tacos - the hand pressed corn tortillas were deep fried and then kept warm until serving so they weren't crunchy but so yummy and pliable so we could still pick them up like a taco.  These were topped with refried beans, sautéed spinach and a fresh salad mix that was dressed in vinegar.  There were a bunch of homemade spicy salsas on the side too and the whole thing was really delicious.  Woodrow had just woken up from a nap on Mark's back (see if you can spot his foot in the photos below!) and he wasn't very hungry so he just had an apple and a plain tortilla.





Back to Tulum, another spot that's an easy choice is Charlie's - it's got a great atmosphere, the food is pretty good and although there aren't more than a couple vegan options if you ask to accommodate they will.  It's right next door to a nice little (pricey) giftshop too.

We also discovered this year is Batey, a great little mojito bar.  Their drinks are freshly made with real ingredients and cane sugar and include fresh sugar cane as a stir stick.  Mega boozy, but mega yum!

As we walked past the closed door to Los Tacos de Don Diego I fell in love with their logo design and I know I want to visit the next time we're back and see what they're all about! 



Other street fare for a quick refreshing fix would be one of the many little bicycle fruit carts.  Most have freshly chopped fruits in bags (melon, mango, pineapple) and others have fresh coconut water (in the coconut).

Dining out: Vegetarian Restaurants
There are actually a number of vegetarian restaurants that have popped up in Tulum over the past few years.  This was actually the first time we've eaten at one though, only because we are obsessed with Mexican flavours and for the most part the veggie restaurants have more traditional vegetarian and vegan offerings of salads, burgers, falafels and hummus, etc.  For a full listing and for reviews, check out the Tulum page on HappyCow.  We decided to take a peek at the menu at El Vegetariano when walking past and couldn't resist trying a dish even though we weren't really hungry.  The server working was very lovely and friendly and gave us lots of space while we read the menu.  We were there a bit early for the dinner crowd so had the place to ourselves, but I imagine they have a good nightly crowd.  We opted to share the poblano pepper that was stuffed with tofu, spinach and corn.  It came with brown rice and a big helping of sunflower sprouts - yum!  To start we were served a basket of fresh bread and totopos (chips) and their housemade salsa that was nice and spicy.  We did our best to keep the peckish chickens and rooster away from our store-bought bag while we ate!  Overall we found the pepper dish to be under seasoned but once we added a bunch of their salsa it was great.




There were many other dishes on the menu that I would curious to try but not many with strong Mexican flavours so I'm not sure we will be back, but for those craving hearty, healthy and delicious food I would definitely recoomend checking El Vegetariano out.


Stocking your temporary kitchen
One of the challenges of travelling can be finding the balance of what to stock in your home away from home, knowing that you can't take leftovers (for the most part) back with you.  In the past we've had a place with a well equipped spice cupboard but this time we had only sea salt and powdered ground black pepper (blehch!).  Luckily in Tulum there are 2 big grocery stores (San Francisco and Chedraui), as well as a few little produce shops, tiny little hole-in-the-wall tortillarias (my favourite stop!) and even a very pricey nice little natural food shop we happened upon this year that carried chocolate, mac, hemp hearts and non-dairy milks.

Here's what we bought:

Sunflower oil
Organic cane sugar
Hotsauces (Mark is slightly obsessed so there are way to many to list)
Almond milk
mini soy milk boxes (for Woodrow as a treat)
Canned black beans
Salsa verde
Masa (flour for tortillas, sopes, etc)
Fresh herbs (mostly cilantro)
Fresh veggies (as much as we could carry)
Fresh fruit (see above)
Coffee
Tortillas

Combined with what I brought from home:
Vegan coffee creamer
Dark chocolate
Vegan cheese shreds
Chia seeds
Hemp hearts
Oats
Raisins
Vital wheat gluten


So there you have it in a nutshell - that's how we eat when in Mexico for a week!

Have you travelled in the region or elsewhere in Mexico?  Have any tips?  If so please let us know in the comments!


11 February 2015

Carrot, Cabbage & Jicama Slaw

I was fully intending on posting something of an update while we were away on holidays this past week, but I made a real effort to keep my computer tucked away and to actually relax.  So aside from the little Instagram here and there I'd say I was pretty successful.  If you consider swimming all day, building sand snowballs (I've got a northern kid, what can I say?) and taking endless walks to search out lizards and butterflies and bugs and birds relaxing, that is.




We had a really wonderful trip to Mexico this year.  We traveled to Akumal as we do every year where my mother in law spends a good portion of the winter.  We stay right on the beach in a condo with everything we need and the sand and sun are just outside our doorstep.  In the distant past I stayed at a couple all inclusive resorts, and while they certainly have their benefits, we just don't see them fitting our lifestyle currently for their party vibe or food options.  Plus I really love being able to shop locally, find inspiration from local cuisine and cook myself, even on holiday!


In addition to all of the beautiful produce and spices that I love in Mexico, I do always bring a few "extras" along with me because I know that some are hard to find.  My suitcase pantry always includes a few treats (a bar of dark chocolate, vegan coffee creamer and vegan cheese) and also some superfoods (chia seeds, hemp hearts, walnuts and coconut oil).  This year I also packed a bit of vital wheat gluten so that we could make seitan as a change up.

My favourite part of mexican cuisine are the fresh corn tortillas.  I love them.  LOVE them.  And I never get sick of eating tacos.  We cook up a big pot of refried black beans, make a big bowl of pico de gallo and guacamole and snack our way through the day filling tortillas seemingly every time we pass the kitchen.  It's a problem really.


This year I kept making a really amazing carrot, jicama and cilantro slaw that was beautiful on its own or again in a taco.  (Pictured in both food photos above.)  By the end of the week I was adding shaved purple cabbage to it too and eating it with everything from tacos to quesadillas to stuffed poblano peppers.

I really think you'll love this salad slaw too.

Carrot, Cabbage & Jicama Slaw
serves 4-6

3 cups finely shredded purple cabbage
2-3 large carrots
1/2 jicama
1/2 cup loosely packed cilantro leaves, chopped
1/4 cup thinly sliced mild white onion
1 tbsp white balsamic vinegar
2 tsp olive oil
sea salt

1. Using a vegetable peeler, peel the carrots and then continue to "peel" them into long, thin ribbons.  Peel the jicama and then peel it into thin ribbons too.

2. Place the carrots, jicama, cabbage, cilantro and onion in a large salad bowl and toss together.  Whisk together the oil and vinegar and add to the bowl, tossing well to coat.  Season lightly with sea salt and serve, enjoyed as a big salad, as a fresh and crispy side, as a burger topping or wrap it up in a collard green and take it to go!  Store any leftovers in the fridge for up to 3 days.

21 January 2015

Spinach and Mushroom Galette + Greens 24/7 Giveaway!

Hey, remember that time when I announced that I was going to write a cookbook?  And then that other time when I divulged a few details about it?  Well.... YOU GUYS.  IT'S HERE.  Okay, in actual fact it's been here for a few weeks now, available "officially" since January 6th here in North America and since the 8th in the UK.  Eeeek!  Seriously, can someone please reach through the screen and pinch me?


It was such a trip to write it and it's been a long journey of behind the scenes work until now so I'm so thrilled to actually be able to hold it in my hands, to SEE it in my kitchen (and in my friends' kitchens!), to cook from it...  It's still feeling a bit surreal, but I'm so thankful and grateful to everyone who worked on it with me (special shout out to Jackie for the amazing food styling and photography throughout!) and to all of you my dear friends and readers for supporting me with your words of encouragement on the blog and through letters and emails and hugs.

Seriously, when I started writing Cupcakes and Kale 3 1/2 years ago, I had NO idea it would lead me to this point in my life and I'm just so over the moon about it.


Okay enough of all that though, let me tell you a bit more about the book.  Obviously with a title like Greens 24/7, you're gonna find a whole bunch of green veggies inside, but it was really important to me that the book be full of recipes that were accessible for anyone in the kitchen: for all skill levels and for vegetarians, vegans and omnivores alike.  I wanted all the recipes to be easy, quick, packed with healthy greens and most importantly delicious. I didn't want to over complicate things because I wanted you to be able to really use this book all the time and make these recipes your go-to fixes for yummy, plant-based fare.

Like this dish.  This gorgeous, mouthwatering galette.


One of my favourite recipes of the over 100 in the book is the Spinach and Mushroom Galette.  It's quick enough for a weeknight meal, and fancy enough to serve guests.  It's one that I shared in my Vegan Holiday Cooking classes I taught before Christmas because it's totally suited to a holiday meal too in my humble opinion.  It's SO good in fact that I'm gonna go ahead and share the recipe with you because you need this in your life.

I also want to say thank you by giving away some books!  So please, enter below the recipe for your chance at winning one of 2 signed copies of Greens 24/7.  (That's right, you''ll be entering to take a chance at getting a book with my somewhat-legible name scrawled inside. How's that for incentive?)  Entrants from Canada and US only please & be sure to include an active email address so that I can quickly contact winners for their mailing addresses.  XO.


Spinach and Mushroom Galette
Serves 6

A galette is a rustic, free-form French pie. They can be sweet, but a savory galette is a great dish to have in your repertoire. Don’t let the homemade pastry intimidate you—it’s so easy, and since rustic is the name of the game, it needn’t be perfect either.

Prep time: 30 mins
Cook time: 30 mins

1 cup (125 g) whole wheat flour
¼ cup (30 g) all-purpose flour
¼ cup (60 ml) coconut oil
½ cup (125 ml) iced water
2 portobello mushrooms
2 tablespoons, plus 1 ½ teaspoons olive oil
1 large clove garlic, minced
6-8 cremini mushrooms
1 teaspoon fresh thyme leaves
4 cups (120 g) spinach
1 cup (240 g) firm tofu
3 teaspoons lemon juice
1 teaspoon nutritional yeast powder
sea salt and freshly ground black pepper

1.       Make the pastry. In a large bowl, mix together the flours and ½ teaspoon salt. Using a pastry cutter or your fingers, work the coconut oil into the flour, leaving small lumps. Sprinkle over the water and work until the dough just comes together. Roll into a ball, wrap in plastic wrap, and refrigerate for 20 minutes.
2.      Remove the stems and black gills from the Portobello mushrooms and slice into long pieces, ½ inch (1-cm) thick. Heat 2 tablespoons oil in a large pan over medium heat, add the garlic, and sauté until fragrant, about 1 minute. Add all the mushrooms and a generous pinch of sea salt and cook, stirring occasionally, for 15 to 20 minutes, until the mushrooms release their juices and the juices evaporate. Remove the pan from the heat, sprinkle with thyme, and set aside.
3.      Meanwhile, steam the spinach lightly, for 30 seconds to 1 minute, until partially wilted but still holding a little structure. Leave to cool.
4.      Place the tofu, lemon juice, 1½ teaspoons olive oil, nutritional yeast, and garlic powder in a food processor, and process until fairly smooth. Season to taste with salt and pepper, then transfer to a bowl. Add the spinach and fold in by hand.
5.      Preheat the oven to 400°F (200°C). On a piece of parchment paper, roll out the pastry to a 12-inch (30-cm) round. Transfer the pastry and parchment onto a baking sheet and spread the spinach-tofu mixture over, leaving a 2-inch (5-cm) border all around the perimeter. Top with the sautéed mushrooms, again leaving a border. Gently fold the extra pastry up and onto the toppings, pleating as you move around the outside.
6.      Bake in the oven for 30 to 35 minutes, until the edges of the pastry are golden brown. Remove from the oven and let sit for 5 minutes before slicing and serving.


Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day © Jessica Nadel, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. 


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