125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves
Nava Atlas serves up a comprehensive collection of scrumptious recipes, all featuring ultra-healthy, super-nutritious leafy greens.
Leafy greens are a breeze to grow and prepare, and these 125 dishes showcase the most commonly used varieties in an irresistible selection of soups, salads, stews, stir-fries, pastas, and more. Nava’s up-to-the-minute ideas range from using sturdy collard greens as wrappers for savory fillings to whirling tender arugula and watercress into incredible dips.
There’s even a section on beverages — green smoothies and juices have a growing legion of devotees. Leafy greens, including kale, collards, spinach, arugula, mustard greens, Asian greens, and others are considered the most nutritious foods on the planet, and Wild About Greens makes it easy and delicious to incorporate them into daily fare. A detailed green-by-green introduction helps cooks find just what to make after bringing bunches of greens back to the kitchen from the market or garden.
Nava Atlas is the author and illustrator of many books on vegan and vegetarian cooking, most recently Wild About Greens and Vegan Holiday Kitchen. I had the pleasure of reviewing Vegan Holiday Kitchen here where I made the most amazing Vegan Matzo Ball Soup and instantly became a huge fan.
This soup is my go-to recipe every year for Passover – it really is that good.
Her newest book Wild About Greens is amazing. I do a lot of my cooking/prep on Sundays so I don’t have to worry about eating healthy during the week. Having three kids is keeping me super busy nowadays and I need to make sure I have plenty of delicious sides on hand at all times. This way I can throw together quick, healthy lunches and dinners for my family.
This review is not complete without mentioning that the beautiful photographs in the book are by the lovely Susan Voisin from one of my favorite blogs Fat Free Vegan. Susan talks about the book and shares another recipe for Nava’s Three Potato Salad with Arugula. If you haven’t been to Susan blog – head on over there – it’s one of the best vegan blogs out there with tons and tons of delicious and creative recipes and information.
I have made several recipes from this book and haven’t been disappointed once. The White Bean & Greens Burgers are so hearty and tasty – great served with her Very Green Avocado-Tahini Dip and a big green salad. We really loved this recipe for Curried Sweet Potatoes with Chard & Chickpeas.
- 1 tablespoon olive oil
- 2 to 3 cloves garlic, minced
- 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
- 1 16- to 20-ounce can chickpeas, drained and rinsed
- 1 16-ounce can diced tomatoes (such as fire roasted, a particularly flavorful variety)
- 2 scallions, thinly sliced
- 2 teaspoons good-quality curry powder, or more, to taste
- 2 teaspoons minced fresh ginger, more or less to taste
- 1 teaspoon ground cumin
- 8 to 12 ounces chard, any variety, or a combination of chard and beet greens
- ¼ cup chopped cilantro or parsley, or more or less, to taste
- ¼ cup raisins, optional (but highly recommended)
- Salt and freshly ground pepper to taste
- Heat the oil in a large skillet or a stir-fry pan. Add the garlic and saute over low heat until golden.
- Add the sweet potato dice and about 1½ cups of water. Bring the mixture to a simmer and cook until the sweet potatoes are tender, adding just enough additional water, if needed, to keep the mixture moist as it cooks.
- Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the tomatoes have been reduced to a sauce and the flavors have mingled.
- Meanwhile, strip or cut the chard leaves (and beet greens, if you’re using them) away from the stems. Slice the stems thinly, and cut the leaves into strips.
- Add the chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, and stir into the mixture. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.
This Giveaway is now CLOSED, thanks to all for entering!
Now for the Giveaway and good luck!
To enter the contest, leave a comment telling me what’s your favorite way to eat greens. Don’t forget to leave your contact information so I can let you know if you win. =)
You MUST leave each entry as a separate comment or only one comment will count.
- Like Nava Atlas on Facebook and leave a comment on her wall.
- Subscribe to Virtually Vegan Mama
- Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
- Follow Virtually Vegan Mama on Twitter
- Follow Nava Atlas on Twitter
- Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Wild About Greens Cookbook! @virtveganmama @navaatlas2″
- Share this giveaway on your Facebook Page and tell me that you did so in the comments section
- Pin it
All entries must be completed no later than Tuesday, July 9th 2013, at 11:59 p.m. EST.
Winner will be announced on Wednesday, July 10th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.
Giveaway open to U.S. and Canada residents only. =)
Hi, I'm Jennifer! I am the author and photographer of Virtually Vegan Mama. This site will chronicle my journey creating great tasting vegan cuisine. My goal is to make a plant-based diet so easy and delicious to follow that the whole family can incorporate it into their lives. I’m building a family cookbook and sharing it with you.
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