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
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.