I’m a greens pusher. Green vegetables have so many wonderful health benefits that I recommend them to all of my health coaching clients on a regular basis, suggesting they eat them with every meal. To most people, that means some spinach thrown into a smoothie, a salad, or some sautéed kale, but there are so many creative ways to add greens into you diet, and Jessica Nadel has over 100 delicious ways to do so in her new vegan cookbook Greens 24/7.
Greens 24/7 is a comprehensive guide to green veggies. The book starts with a guide to greens, which explains a little bit about each vegetable, what its health benefits are, and which of books recipes use it. There are tips on how to “get your green on” as well as sample menus. The chapters are divided into meal types: Smoothies and Breakfasts, Green Sides and Small Bites, Green Soups and Salads, Green Entrées, and Green Cakes and Desserts.
I know that some people might be thinking that the idea of adding greens to cakes might be pretty gross and “uber-vegan” but the recipes in Greens 24/7 are all really creative and quite delicious – and I’m pretty sure anyone would enjoy them, regardless of dietary preference. In the breakfast chapter you’ll find such delicious dishes as Scramble Tofu with Collard Greens, Cinnamon Zucchini Waffles, and one of my favorite dishes from the book – Broccoli and Greens “Quiche”. The side dish chapter contains creative recipes like Foccacia with Tomato and Zucchini and Pesto Polenta Fries (recipe below). The Green Soups and Salads chapter has recipes that are perfect lunchtime fare, such as Lemony Miso Soup with Chinese Broccoli and Kale Waldorf Salad with Avocado Astoria Dressing.
The Green Entrées section of the book is where I’ve been spending most of my time. I just can’t turn down spicy peanut sauce, so the Spicy Peanut Noodle Bowl was my first meal from this chapter, and it was indeed full of spicy peanut goodness. Next I made the Chard, Cilantro, and Cashew “Cheese” Pizza, which was reminiscent of my own Green and White Pizza recipe – and just as tasty. The Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus is a perfect quick, comfort food dish. I haven’t cooked any of the books dessert recipes yet, but I have my eye on the Chocolate Dipped Kale Chips and the Chocolate Hazelnut Avocado Torte.
I think that Greens/24 should be in everyone’s library, as I believe that everyone should be eating greens every day, and this book makes it easy to do so. In addition to being loaded with mouthwatering recipes, it’s also chock-full of gorgeous photos taken by Jackie Sobon of Vegan Yack Attack. You’re in luck because I have a copy of Greens/24 for one lucky winner. Follow the instructions at the end of the post to enter.
Pesto Polenta Fries with Spicy Aioli
For the Polenta Fries
- 3 ½ cups 875 ml water
- sea salt
- 1 1/3 cups 200 g cornmeal
- ¼ cup 60 ml Kale and Walnut Pesto (see below)
- Vegetable oil for baking
For the spicy aioli
- ½ cup 125 ml vegan mayonnaise
- 1 tablespoon Sriracha chili sauce
- squeeze of fresh lime juice
Line two baking sheets with parchment paper. Bring the water to a boil in a medium-sized pot. Add a pinch of salt and stir to dissolve, then slowly add the cornmeal, stirring constantly.
Reduce the heat to low. Add the pesto and continue to stir until the polenta mixture thickens significantly and pulls away from the sides of the pot. This will take anywhere from 2 to 10 minutes.
Scoop the polenta onto one of the prepared baking sheets and press it down to a ¾-inch (2-cm) thickness; it will be very sticky so use a silicone spatula or even wet hands. Allow the pan to sit for 1 to 2 hours to allow the polenta to set; you can pop it in the fridge to speed up the process.
Once set, the polenta is ready to be sliced into fries. Preheat the oven to 425°F (220°C), then slice the polenta with a sharp knife, or use a pizza cutter.
Transfer the fries to the second baking sheet, brush or spritz lightly with vegetable oil, and place in the oven. Bake for 20 minutes, turning the fries halfway through, until they are slightly browned and crispy on the outside.
Meanwhile, mix all the aïoli ingredients together in a small bowl.
Remove the fries from the oven, season with a little salt, and serve with the spicy aïoli for dipping.
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. www.theexperimentpublishing.com Recipe photo by Jackie Sobon.
I have a copy of Greens 24/7 for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on February 22nd. Good luck!