Vegan Dumpster Winter Hash

Ingredients:

• baby red potatoes
• squash
• celery
• rehydrated shiitake mushrooms
• kale and/or chard
• s&p
• garlic powder

Chop potatoes, squash, celery, and mushrooms. Saute in oil or margarine until potatoes are slightly browned. Add kale/chard and cover. Simmer on medium-low heat until potatoes are tender. Season to taste with s&p and garlic, or saute fresh minced garlic with the vegetables. I didn’t have any fresh garlic at the time.Sage would be a good herb to season with.

Lots of kale, chard, and stale bread? It’s time for ribollita!

When I was in Florence I wasn’t able to partake of authentic ribolitta because chicken broth is usually used. My friend Molly is an omnivore, however, so she was stoked when she finally got to eat it in Italy. When we got back to the states she made a big batch of vegan ribollita for a potluck I had. So, my lovely little Mollface, this one’s for you!

Vegan Dumpster Ribollita

ingredients:

• celery
• potatoes
• squash
• water/broth
• kale and/or chard
• cannellini beans (white kidney beans)*
• tomato paste*
• stale bread*
• s&p
• garlic powder

Saute celery, potatoes, and squash in olive oil or margarine or whatever you have.

Add water/broth to cover. I used a little mushroom broth that we had left over from when Lynn-evere broke her jaw, and the rest was just water. Add s&p and garlic powder to taste. Rosemary or a bay leaf would also be really good to add.

Bring to a boil and add kale/chard. Cover.

Once wilted, lower heat to a simmer and add beans and tomato paste (about 3 Tbsp).

When the tomato paste is thoroughly mixed in add big chunks of stale bread and stir.

* = not dumpstered