Posts tagged kale

Vegan Dumpster Stuffing

Check it out: Another way to use up dumpstered bagels (or any other bread).

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Delicious vegan stuffing with colcannon and a side of totally canned green beans from my moms.

Yeah, girl. This stuff is good. Let’s see if I can remember how I made it. This was supposed to be posted a couple months ago, but then I became a bad mother and started neglecting Trashy Gourmet.

Ingredients:

  • lots of old bagels or bread
  • celery
  • carrots
  • mushrooms
  • onion (about one cup of each veggie give or take)
  • garlic
  • veggie broth (I don’t know, 3-5 cups?)
  • oil
  • s&p

Cut the bagels up real nice like. It seems like we always dumpster quite a few cranberry bagels which I don’t really like. This is a perfect time to get rid of those suckers. Plus, they’re more moist because of the fruit and tend to get moldy faster than the other bagels. Slice and dice the veggies up real nice like too. Bring the veggie broth to a boil and throw in the veggies. If you don’t have broth you could just use some water with a little olive oil, salt, and herbs. Cook for a couple minutes then combine with the bagels in a lightly greased casserole dish. Bake at 400 degrees uncovered for about half an hour depending on how moist or dry you want the stuffing to be.

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Sorry about the lame pictures. All I have right now is a camera phone. That isn’t even mine. Some day Trashy will have clear, focused photos with all kinds of megapixels…

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Winter Hash

winter hashVegan 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.

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Ribollita

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

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