On a similar note as the previous recipe (i.e. “Pretty in Purple”) I decided to make a green dinner. The idea of making vegan croquettes was such a success among the people that tried them that I wanted to make them again with different ingredients. I couldn’t think of a way to make green mashed potatoes (with broccoli maybe? Or green pepper paste?), and I had a bunch of kale in my fridge so I decided to blend it and use it to cook some rice. The results were very pleasing.
- 1 cup of chopped broccoli, cooked.
- 1 cup of green peas, cooked.
- 1 cup of edamame, cooked.
- ½ cup rolled oats (I use gluten free).
- ¼ cup flaxseed, milled.
- 1 tablespoon of tahini.
- 1 cup of rice.
- 2 large kale “leaves”.
- 3 garlic cloves.
- ½ Holland lettuce, sliced
- ½ large endive lettuce, sliced
- 1 green pepper finely sliced.
- Olive oil.
- Spices: salt, black pepper, rosemary, dill and thyme.
- Optional: apple cider vinegar, white sesame seeds, pumpkin seeds, lemon vinaigrette (lemon juice, olive oil or apple cider vinegar and salt).
- Materials: a cooking dish/pan and parchment paper.
- (Note: when I say the green “pops out” I mean that it turns really bright) Fill a medium size pot with water and bring to a boil. Throw in the edamame until they start floating. Remove from the water and set aside. In the same boiling water, throw in the chopped broccoli for 30 to 60 seconds (you just want it to be lightly cooked so that the green pops out, but the broccoli should remain firm). Remove from the water and set aside. In the same boiling water, throw in the green peas for about 1-2 minutes until they are lightly cooked (the green will pop out, same as with the broccoli). Remove the edamame from the pods. Save the boiled water for thinning.
- Throw ¾ of each ingredient (i.e., edamame, broccoli and green peas) in a blender and place the remaining ¼ of each ingredient in a large bowl.
- Add the tahini into the blender and some salt and pepper to taste. Blend and gradually add some of the reserved boiled water to the blender if it’s too thick (Note: the paste should be a bit wet and very thick. The boiled water is only to be used to help the blender to continue working).
- Place the blended ingredients in the mixing bowl with the rest of edamame, broccoli pieces and green peas. Add the flaxseed and oats, and mix until achieving a sticky texture.
- Preheat the oven at 200 degrees (Celsius). Line a baking pan with lightly oiled parchment paper. With your hands, mold the mix into croquettes (you should get between 8-12 croquettes). Sprinkle some salt, rosemary, dill, thyme and pumpkin seeds on top and lightly press on top of the croquettes so that the seeds stick.
- Bake for 20 minutes (more or less depending on your oven) until they are hard on top and lightly brown. Once ready, remove from the oven and serve while hot or store in an air tight container for up to a week.
- Wash and dry the kale leaves and remove the stems. Chop and place in a blender.
- Add the 3 peeled garlic cloves, 2-3 tablespoons of olive oil and salt to taste. Optional: add a splash of apple cider vinegar.
- Blend until you get a liquid paste.
- Put the paste in a medium size pot in the stove at medium heat.
- Once it starts heating up add the rice and mix well until the rice has acquired a green color.
- Add two cups of boiling water, bring to a boil uncovered, stir and then turn to low heat. Cover the pan and cook for 10-15 minutes (it could be more depending on your stove) until all the water has evaporated. (Tip: I’ve noticed that the liquid kale will tend to rise to the surface making the rice wet on top and dry in the bottom. You can always stir a bit to make sure that water is equally distributed). Remove from the stove and serve while hot.
- Salad: Cut the green peppers, lettuce and endives into fine slices. Put them in a bowl and drizzle with the lemon vinaigrette. Optional: add some white sesame seeds for contrast.
- Plating: Serve some kale rice, 2-3 croquettes while hot and garnish with your salad.