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Supper Strategy: Authors Helps Vegetarians With One-Dish Meals
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A Lee Enterprises, Incorporated newspaper. Majority shareholder: David Hoffmann, Hoffmann Media Group.
Supper Strategy: Authors Helps Vegetarians With One-Dish Meals
- By Michael Hastings BH Media
- Apr 19, 2017
- Apr 19, 2017
- 0
1 of 4

Find the recipe for Warm Ciabatta Toast, and others, on D5.
- Courtesy of Roost Books

You can serve the hash from “Simple Green Suppers” with hot sauce for a spicy kick.
- Randi Baird
Japanese Vegetable Pancakes, From Simple Green Suppers by Susie Middleton.
- Photos courtesy of Roost Books
“Simple Green Suppers” author Susie Middleton.
- Courtesy of Penguin Random House
Prefer us on Google Learn More
By Michael Hastings BH Media
The book “Simple Green Suppers” helps vegetarians answer the age-old question, “What’s for dinner?” with a simple strategy for one-dish meals.
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Michael Hastings writes about food for the Winston-Salem Journal. Contact him at mhastings@wsjournal.com or (336) 727-7394.
Baby Potato, Greens, Garlic and Chickpea Hash
Makes 2 servings
10 baby red potatoes, preferably yellow-fleshed (about 10 ounces)
2¾ teaspoons kosher salt
3 tablespoons unsalted butter
1 1/3 cups cooked or canned chickpeas, drained and rinsed
Generous 1 tablespoon minced fresh garlic
3 cups stemmed and chopped or sliced tender greens, such as Swiss chard, spinach, broccoli leaves, or young kale
Freshly ground black pepper
Hot sauce or vinegar of your choice
¼ cup sour cream
2 to 3 teaspoons chopped fresh chives
1. Put the potatoes and 2 teaspoons of the salt in a large saucepan and cover with a generous amount of water. Bring to a boil, reduce the heat to low, and simmer until just tender, about 25 minutes. Drain.
2. Melt 2 tablespoons of the butter in a large (12-inch) nonstick skillet over medium heat. Add the chickpeas and cook, shaking or stirring, until golden brown, about 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the greens and ¼ teaspoon of the salt and cook, tossing or stirring, until wilted, 1 to 2 minutes.
3. Move the greens and chickpeas to one side of the pan and add the remaining 1 table-spoon of butter. Let it melt and then add the whole boiled potatoes. Using a potato masher or spatula, crush the potatoes into large pieces (you don’t want to mash them completely, just break them up), then sprinkle them with the remaining 1/2 teaspoon of salt and several grinds of black pepper. Increase the heat to medium-high and stir everything together. Press down on the mixture with a spatula and cook until the bottom is somewhat browned, 3 to 5 minutes. Flip the hash over in pieces and cook again until the other side is somewhat brown, 2 to 3 minutes.
4. Remove the hash from the pan and taste for seasoning. Add more salt and pepper and a splash or two of hot sauce or vinegar. (You can also serve the hash with a bottle of hot sauce alongside it instead.) Garnish with the sour cream and chives and serve right away.
Recipe from “Simple Green Suppers” (Roost Books)
Japanese Vegetable Pancakes with Cabbage, Collards, Kimchi, and Sesame
Makes about 8 pancakes
3 tablespoons mayonnaise
1 tablespoon low-sodium tamari
1 teaspoon sriracha sauce
¼ cup plus 2 teaspoons chopped fresh parsley
1 cup very thinly sliced green cabbage
1 cup very thinly sliced red cabbage
1 cup stemmed and very thinly sliced collard greens
½ cup drained and chopped prepared kimchi, plus 1 tablespoon liquid from the jar
⅓ cup sliced scallions (white and light green parts), plus 2 to 3 tablespoons for garnish
3 eggs
⅓ cup all-purpose flour
1 tablespoon toasted sesame oil
½ teaspoon kosher salt
2 to 4 tablespoons grapeseed or olive oil
2 tablespoons toasted sesame seeds
1. In a small bowl, whisk together the mayonnaise, tamari, sriracha, and 2 teaspoons of the parsley. Set aside.
2. In a large bowl, combine the green cabbage, red cabbage, collard greens, chopped kimchi, ⅓ cup of the scallions, and the remaining ¼ cup of parsley and toss well.
3. In a medium bowl, vigorously whisk together the eggs, flour, sesame oil, kimchi liq-uid, and salt until well combined.
4. Add the egg mixture to the cabbage mixture and stir well to combine.
5. In a large (12-inch) nonstick skillet over medium-high heat, heat 2 tablespoons of the grapeseed oil. Use a ¼ cup measure to scoop the batter into the hot pan and flatten it slightly. (You can fit 3 to 4 pancakes in the pan at a time.) Cook until golden brown on the bottom, 2 to 3 minutes. (Lower the heat if pancakes are browning too fast.) Flip them over, reduce the heat to medium, and cook until nicely browned on the bottom, about 2 minutes more. Hold the cooked pancakes on a warm plate, loosely covered with foil. Repeat with the remaining batter, adding more oil as necessary.
6. Serve the pancakes right away, garnished with a generous amount of sesame seeds and some sliced scallions. Serve the sriracha mayonnaise sauce on the side.
Recipe from “Simple Green Suppers” (Roost Books)
Warm Ciabatta Toasts with Lemony Chickpea Hummus and Sautéed Veggies
Makes 2 toasts
2 slices of ciabatta (¾ to 1 inch thick and 6 to 7 inches long, cut at a sharp angle)
1 to 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt or sea salt
⅓ to ½ cup Lemony Chickpea Hummus (recipe below)
1 teaspoon to 1 tablespoon unsalted butter (optional)
1 cup very thinly sliced veggies (choose one or two of the following: kale or collards, brussels sprouts, broccoli raab (tender tops only), broccoli or cauliflower, carrots, peppers, shallots, onions, mushrooms, baby spinach or chard leaves, or whole shishito peppers (See Note)
1 tablespoon pine nuts or sliced almonds (optional)
¼ teaspoon freshly grated lemon or lime zest (optional)
2 tablespoons Roasted Chickpeas (optional)
Pea shoots, fresh Italian parsley leaves, or baby greens (optional)
1. Move an oven rack to the top position, 4 to 5 inches from the broiler element, and preheat the oven broiler to high. Brush the ciabatta slices generously with oil on both sides and sprinkle with salt. Arrange on a baking sheet. Broil until the tops are golden brown, about 2 minutes. Flip the slices over and toast the other side until golden, 1 to 2 minutes more.
2. If the hummus is chilled, gently warm it: You can warm it on the stovetop in a small covered saucepan over very low heat, uncovering frequently to stir. Alternatively, you can microwave it on high for a few seconds.
3. In a small nonstick skillet, heat 2 teaspoons of oil (or 1 teaspoon of oil and 1 teaspoon of butter, if desired) over medium heat. Add the veggies and a pinch of salt and increase the heat to medium-high. Cook, tossing frequently, until the veggies are limp and browned around the edges, 2 to 6 minutes, depending on the type(s) of vegetable. (Thinly sliced hearty greens need only 1 or 2 minutes to glisten and wilt.) Remove the pan from the heat.
4. If you like, you can use the skillet to make “brown-butter nuts” at this point: Transfer the veggies to a plate, then heat 2 teaspoons of unsalted butter in the skillet over medium-low heat. Add the pine nuts and cook until lightly browned, 4 to 5 minutes. Remove the pan from the heat.
5. Spread 3 to 4 tablespoons of hummus on each piece of toast. Top with the sautéed veggies and spoon the brown-butter nuts over (if using) and/or sprinkle with the roasted chickpeas. Scatter the lemon or lime zest over all, and garnish lightly with the pea shoots (if using). Serve right away.
Note: The combinations for this dish are endless. Here are some of my favorites:
• Lemony Hummus with Sautéed Kale, Brown-Butter Pine Nuts, and Lemon Zest
• Lemony Hummus with Brussels Sprouts, Shallots, and Almonds
• Lemony Hummus with Sautéed Shishito Peppers, Lime Zest, and Parsley
• Lemony Hummus with Broccoli Raab, Onions, and Roasted Chickpeas
• Lemony Hummus with Cauliflower, Chard, and Chickpeas
Recipe from “Simple Green Suppers” (Roost Books)
Lemony Chickpea Hummus
Makes 2¼ cups
2 cups cooked chickpeas or canned chickpeas, drained and rinsed
¼ cup tahini (See Note)
⅓ cup freshly squeezed lemon juice, plus more to taste
¼ cup plus 2 tablespoons chickpea cooking liquid or warm water
2 tablespoons extra-virgin olive oil, plus more for drizzling
1½ teaspoons minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon ground cumin
Cayenne
Coarsely chopped fresh cilantro or parsley (optional)
1. Put the chickpeas, tahini, ⅓ cup of lemon juice, ¼ cup of the cooking liquid or water, and 2 tablespoons of the olive oil into the bowl of a food processor and process until well combined. (It will still be a little rough.)
2. Scrape down the sides of the food processor and add the garlic, salt, cumin, and a small pinch of cayenne and process again until smooth. Taste for lemon and salt, and add more if needed. Add the remaining 2 tablespoons of cooking liquid and process until light and fluffy. (Add a little more liquid or water if needed.)
3. To serve, scrape the hummus into a bowl, sprinkle with a pinch of cayenne, and drizzle with olive oil (about 1 to 2 tablespoons). Garnish with cilantro if desired. If making hummus ahead for toast or other use, scrape the hummus into a refrigerator container and drizzle with olive oil to cover. Cover and keep for up to 1 week in the fridge.
Note: If you are opening up a new can of tahini and the solids are very hard to mix with the liquid, scrape everything out into a food processor or blender and process until well combined and smooth.
Recipe from “Simple Green Suppers” (Roost Books)
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Find the recipe for Warm Ciabatta Toast, and others, on D5.
- Courtesy of Roost Books
You can serve the hash from “Simple Green Suppers” with hot sauce for a spicy kick.
- Randi Baird
Japanese Vegetable Pancakes, From Simple Green Suppers by Susie Middleton.
- Photos courtesy of Roost Books
“Simple Green Suppers” author Susie Middleton.
- Courtesy of Penguin Random House
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