Terry Hope Romero

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Coconut Chili Collard Greens

Serves 2-4 as a side

Time: about 15 minutes

Collard greens go Indian with toasty mustard seeds and a touch of coconut. A hearty side dish or a light entree paired with bread or rice.

1 teaspoon black mustard seeds

1 tablespoons grape seed oil

1 green hot chili, finely minced

1 tablespoon finely chopped ginger

1/4 cup dried grated coconut

1 lb collard greens

2-3 tablespoons water

1/2 salt or to taste

1. Tear or cut away thick stems from center of collard leaves. Stack 3-4 leaves on each other, roll tightly into a tube and slice into thin 1/4 inch ribbons. Repeat with remaining leaves. Pile sliced ribbons into a colander or salad spinner, wash with cold water, drain and shake/spin away excess water.

2. In a 12 inch stainless steel skillet heat together grape seed oil and mustard seeds over medium-high heat. When the mustard seeds begin to pop stir in minced chili and ginger and fry for 1 minute, then stir in grated coconut. Fry for another minute until coconut begins to turn golden then add collard greens a handful at a time, stirring to coat with coconut. Fry for another 2 minutes, sprinkle with a few tablespoons of water and turn heat down to low. Cover and let greens cook for another 4-5 minutes or until tender. Season to taste with salt and black pepper. Serve immediately.

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Spinach Coriander Roti

Makes 8 large roti flatbreads

Spinach gives this savory Indian-style flatbread a deep green hue and subtle moistness. Great with any curry or soup but my favorite with anything red lentil, such as Red Lentil Dahl with Tomatoes.

1 lb frozen chopped spinach

1 teaspoons whole coriander seeds

1 teaspoon cumin seeds

1/4 teaspoon ground cayenne pepper

2 cups chapatti flour (whole grain durham wheat flour), plus additional for rolling

1 ½ teaspoons kosher salt

2 tablespoons vegetable oil, divided

¾-1 cup warm water

1. In large wire mesh strainer or colander rinse frozen spinach with warm water until thawed. Squeeze spinach with all your might to remove as much as possible: you’ll have a little over 1 cup of spinach when done.

2. In a small skillet lightly toast coriander and cumin seeds over medium heat, about 1 minute. Remove and crush in a mortar & pestal or spice grinder. In a large mixing bowl combine toasted spices, cayenne pepper, chapatti flour, salt, 1 tablespoon of oil and squeezed spinach. Work mixture with your fingers to evenly distribute the ingredients, breaking up any large chunks of spinach to form a crumbly mixture. Pour in ¾ cup warm water and using your hands mix to form a soft dough; if necessary work in additional water 1 tablespoon at a time. Knead dough for an additional 2 minutes, pour the remaining tablespoon of oil and roll dough in the bowl to evenly coat with oil. Let stand for 10 minutes.

3. Heat a large cast iron skillet over medium-high heat. Divide dough into 8 equal pieces and roll into balls. Lightly flour a large, clean work surface, place a dough ball in the center and sprinkle with flour. Use a rolling pin to roll dough into a round circle as thin as possible, about 8-10 inches wide. For best results frequently rotate and flip over the circle, roll with one or two long strokes and rotate again; this will help shape the circle evenly.

4. Carefully spread an uncooked roti onto the ungreased hot skillet; cook for 4-5 minutes. The cooking roti will begin to puff up in places and look dry around the edges. Use a bend spatula to flip over the roti and cook on the other side for another 1-2 minutes. Dark brown spots on the roti are fine, even desirable.

5. Line a large bowl with a clean dish towel; flip the hot cooked roti into the towel and fold over the towel edges to keep the roti moist and warm. Continue to roll, cook and cover with towels hot roti. Wrap any uneaten roti tightly in plastic wrap and reheat on a grill or directly over a gas burner (hold the bread with long handled metal tongs).

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Pistachio Date Quinoa with Chickpeas
Serves 4 as an entree salad

Quinoa is native to South America, but it’s growing popularity, chewy texture and ease of preparation makes it an effortless and super nutritious substitute for bulgur wheat. All dressed up here with Middle Eastern fruits, nuts and spices this is one of my favorite fast weeknight salads. A sprinkle of sumac, that wonderful sour sweet Middle Eastern spice, is optional but well worth the effort.

Tip: For easier date chopping, use a sharp knife or kitchen scissors and dip blade frequently in cold water to prevent sticking.

1 cup uncooked white quinoa
1 teaspoon cumin seeds
1 teaspoon fennel seeds
½ teaspoon sea salt
1 small white onion, peeled
1 cup cooked chickpeas, drained and rinsed
½ cup chopped flat-leaf parsley
5 moist madjool dates, pitted and finely chopped
⅓ cup toasted chopped pistachio nuts
Handful kale or spinach leaves, stems removed and coarsely chopped

Dressing
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
½ teaspoon ground coriander
½ teaspoon sea salt
Freshly ground pepper to taste

4-6 tablespoons sumac powder

1. Rinse quinoa in cold water, then pour into a large saucepan and over medium heat toast quinoa for 3-4 minutes until grains are dry, lightly golden and start to make a popping sound. Add cumin and fennel seeds and toast another minute, then add water and salt. Bring to a boil, stir and cover. Reduce heat to low and cook for 20 minutes until all of the water is absorbed and grains are tender. Use a fork to fluff quinoa and cool for 10 minutes.

2. While quinoa is cooking, slice onion in half and slice into thin half moons. Role kale leaves or spinach leaves into a tight cigar shape slice very thinly to form ribbons. Combine onions, kale, chopped parsley, chickpeas, dates and pistachios in a serving bowl. Prepare the dressing by whisking together all of the ingredients in a measuring cup; pour over salad ingredients, toss to coat completely and let stand while quinoa is cooking. When the quinoa is done and slightly cooled, add to salad and stir in quinoa thoroughly to completely coat with dressing. Sprinkle top of salad with sumac, or divide salad onto serving plates and sprinkle a generous tablespoon or more over each serving.

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Spinach baby coconut crepes (Banh Xeo)
Makes 6 large fold crepes

My vegan international house of pancakes would feature these in huge 10 foot neon letters; bahn xeo, those sizzling neon yellow coconut pancakes of Vietnamese fame, are one of those items often accidentally vegan when ordered with the right toppings. I love adding a little bit of extra spice and a leafy green, but any Asian green works here.

Tip: For best result, cook crepes on a 12 inch cast iron skillet or crepe pan; avoid non-stick pans for high-heat cooking crepes. The best spatula to loosen and flip crepes is long, narrow kind with a bend near the base, appropriately known as a bent spatula.

Crepe batter
½ cup cornstarch
1 ½ cups rice flour
1 cup water
One 14 ounce can coconut milk
1 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon ground white pepper
¾ teaspoon sea salt

Filling
2 cups white button mushrooms, cleaned and sliced 1/2 inch thick
8 oz pressed baked tofu, sliced into matchsticks
2 tablespoons mock nouc mam sauce
½ teaspoon sea salt
2 shallots, peeled and sliced paper thin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
Pinch of salt
1 large yellow onion, peeled, cut in half and sliced into thin half moons
3 cups baby spinach, washed, patted dry and torn into bite sized pieces
2 cups mung bean sprouts
⅓-½ cup vegetable oil or peanut oil for cooking

1. In a blender jar pulse together all of the batter ingredients until smooth and chill the batter for 30 minutes.

2. In a large mixing bowl toss together sliced mushrooms, baked tofu, mock muoc sauce, shallots, coriander, pepper and salt; keep this bowl of filling near the stovetop as you work. Arrange slices of onion, spinach and sprouts on a dish near your work space. Heat 1 tablespoon of oil in 12 inch cast iron skillet or crepe pan over high heat, don’t let the oil burn. Whisk the batter and ladle ½ cup into the hot pan, swirling the pan to cover the bottom with batter. Even sprinkle about 1 cup of filling in an even layer over the crepe. Reduce heat to a low flame, place a large lid on top of the pan and let cook covered for 3-4 minutes. The crepe is done when edges are dry and bottom is brown and crisp: use a thin spatula to separate the crepe from the pan and take a peak underneath to check doneness. If it needs another minute let cook uncovered.

3. Using the spatula fold the crepe in half like an omelet, flip over and cook 30-45 seconds more. Slide the crepe immediately onto a serving plater. To eat, tear pieces of hot crepe, wrap in a lettuce leaf and dip into nuoc cham sauce, chili sauce and/or hoisin.

Recipe Index

Kale Salad with Preserved Lemons and Pomegranate
Serves 4 as a side

Kale salad is here to stay, and I adore this zesty kale salad spiked with preserved lemon, toasted cumin and pomegranate seeds. If pomegranates are not in season stir in diced strawberries right before serving, or add dried cherries to the salad before it marinates

1 lb crinkly or Toscano kale
½ teaspoon cumin seeds
½ cup finely chopped red onion
1 cup pomegranate arils, diced strawberries or dried cherries
1 generous tablespoon finely minced preserved lemon
1 tablespoon lemon juice or preserved lemon brine
1 tablespoon olive oil or flax seed oil
Sea salt, freshly ground pepper and lemon juice to taste

1. Wash and dry kale, then tear away thick stems. Stack a few leaves on top of each other, roll into a tight tube and slice very thin, about 1/4 inch wide, with a sharp knife. Place kale in a large mixing bowl and sprinkle with a little bit of sea salt, then use your hands to knead the kale for a few minutes until softened.

2. In a small skillet toast cumin seeds over medium heat until fragrant, about 30 seconds. Pour over kale and add onion and pomegranate arils. In a measuring cup whisk together preserved lemon, lemon juice or brine, and olive oil. Taste mixture and season with sea salt, a few twists of freshly ground pepper and lemon juice to taste. Pour over kale and use tongs to completely mix the salad. Let stand for 30 minutes before serving.