Okra is one of the few vegetable crops that grow nicely in Florida in summer.  At home we call this “okra popcorn” because it is so crispy and delicious!

Yield: 4 servings

1 Tbsp. olive oil 
2½ cups sliced okra (½-inch rounds) 
¼ cup cornmeal 
½ tsp. dried basil 
¼ tsp. salt.

1. Preheat the oven to 350°F. Coat a shallow baking dish with the olive oil and set aside. 
2. Place the cornmeal, salt and basil in a medium bowl and mix well. Add the okra and stir until well coated with the mixture. Add the coated okra to the prepared baking dish. 
3. Bake for 30 minutes, or until crispy, stirring occasionally. To make it especially crisp turn off the oven and let the okra set in the hot oven until dry.

An old-time favorite, slightly revised. This is my preferred breakfast in warm weather, changing with whatever fruit happens to be in season. I like it with soy milk, but you can use any type of vegan milk that you enjoy. The little bit of lemon peel makes it especially refreshing. 

Yield: 2 servings

½ cup rolled oats, 2 Tbsp. raisins, ¼ cup chopped walnuts, ½ to 1 inch square of lemon peel, 6 oz. plain unsweetened soy milk, 1 grated apple, seasonal fruit as desired (strawberries, peaches, pitted cherries, grapes, blueberries, etc.). 

Place the rolled oats, raisins, wal­nuts and lemon peel in a blender. Grind to a coarse flour. Place the mixture in a mixing bowl, and pour the soy milk over it. Mix well and let sit for at least 10 minutes, but it can also be made in the evening and soaked or overnight. Mix well, add more milk if necessary and top with fruit and vegan yogurt.

Variation: Add 2 teaspoons of chia or ground flax seeds to the mixture before soaking. Increase the milk as necessary to have the desired consistency.

Collard greens, mustard greens, turnip greens and kale can all be cooked to great advantage in a pressure cooker. A cup of these coarse dark greens provide almost the same amount of calcium as a cup of milk and about 6 grams of protein, which is same as an egg!

The meal in the photo above is brown rice with mung dal and my wonderful crisp curry leav garnish, with a cucumber and bell pepper salad. It is served with a big pile of collard greens.

2 tablespoons olive oil
1 large onion, chopped
1 bunch greens
2 tablespoons balsamic vinegar
2 tablespoons tamari
1 teaspoon dried tarragon

1. Wash and chop the greens. For very large and old collards, it is best to remove the stems, but for the others, just chop the stems a little more finely than the leaves.

2. Place the olive oil in the bottom of a pressure cooker and add the onion, don't stir.
3. Add the chopped greens, vinegar, tamari and tarragon. Close the pressure cooker and place the weight in place on top of the vent.
4. Bring the pressure cooker up to pressure under high heat. It will first start to hiss, but it is not done yet. Keep cooking until the weight begins to gently swing back and forth. Then remove it from the heat and let it cool down naturally. When the pressure has gone down you may open the pressure cooker. Stir and serve. The onions will be caramalized and delicious and the greens will be perfectly cooke

Juicer's Delight: Choco PB BallsRecipeBY VICKI CHELF   |   SRQ DAILY FRIDAY WEEKEND EDITION   |   FRIDAY MAY 6, 2016       
If you have taken juicing into your own hands, you may be wondering what to do with all that leftover pulp. This recipe, from my book Pulp Kitchen, will help you make a delicious treat with juicing pulp. These raw, vegan chocolate peanut butter balls are so healthful and simple that you will not believe how incredible they are.

Ingredients: 1 cup carrot pulp; 1 cup soft pitted medjool dates; ¾ cup crunchy peanut or almond butter; ½ cup cocoa powder; unsweetened shredded coconut, as needed.

Place the carrot pulp in a large mixing bowl and set aside.

In a Vitamix or food processor, combine the dates and peanut or almond butter. Process until relatively smooth, using the plunger of the Vitamix or a spatula to scrape the sides of the machine as needed.

Add the mixture to the large mixing bowl. Add the cocoa powder and knead well.

Shape the mixture into 26 balls of equal size. Roll each ball in coconut. Serve immediately, or store in a covered container in the refrigerator. 

Pulp Kitchen

A dulse lettuce and tomato sandwich makes a delicious lunch. When browned in a bit of olive oil the dulse becomes crispy and salty like bacon. Sprinkle it with smoked paprika and it is wonderful in a sandwich. This sandwich uses homemade whole wheat bread made from fresh red fife heirloom flour.

To make the sandwich, just brown the dulse in a skillet in a tablespoon of olive oil and set aside. Brown a few thin slices of temeph or baked tofu and set aside.

To assemble, you can spread the bread with vegan mayo, or some mashed avocado if you like, but I didn't bother for this sandwich and it was delicious!

I just topped a slice of bread with browned tofu, then the dulse, lettuce and tomato and voila! It makes a delicious sandwich and gives you a good serving of iodine and other trace minerals. 

Go to Pulp Kitchen's Getting Real In the Kitchen page to learn about dulse and iodine.
These little corn cakes are inspired by ones my mother used to make. They can be made in a hurry when you want corn bread and don't want to bother with baking. Always make sure to use organic corn and cornmeal to avoid GMO ingredients.
YIELD: About 12 corn cakes

1 cup fine cornmeal
1/3 cup garbanzo flour
1/2 cup frozen corn
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsweetened soy milk
2 tablespoons vinegar
2 to 4 tablespoons water or milk, as needed for pancake batter consistency
coconut oil, as needed

1. In a large bowl, combine the cornmeal, garbanzo flour, corn, baking soda and baking powder. Mix well.
2. In a small bowl, combine the milk and vinegar.
3. Add the liquid to the bowl with the cornmeal. Mix well and add enough of the extra water or milk to make a thick pancake-like batter.
4. Heat a tablespoon of coconut oil in a skillet and drop the batter by the 1/4 cup into the skillet. Four corn cakes at a time. Cook until they are browned on the bottoms and turn over and cook until crispy. Repeat with the remaining batter. Serve hot.

When the weather starts to warm up our weekday breakfasts change from porridge to muesli. This blender muesli is super easy to make and does not need long soaking. It is topped with unsweetened soy yogurt. This one is from Vicki's Vegan Kitchen and uses grated apple, but in my book Pulp Kitchen there are some amazing muesli recipes using the pulp from juiced fruit.

You breakfast can change daily with whatever fruit is in season. Also, you can substitute ground flax seeds or chia seeds for the walnuts. If you do, it will be necessary to increase the liquid a little.

Yield: 2 servings

1/2 cup rolled oats
2 tablespoons raisins
2 tablespoons chopped walnuts
1/2 inch square lemon peel
6 ounces plain unsweetened soy or other vegan milk
1 apple, grated
Fresh seasonal fruit

1. Place the oats, raisins, walnuts and lemon peel in a blender. Grind coarsely.
2. Transfer the mixture to a bowl and add the milk. Mix well.
3. Add the fruit, saving some for the top. Mix and serve.

These are mustard greens that came up as volunteers in my garden. This means that I didn't plant them. They grew this year because last year I let some go to seed.

Cooked mustard greens are an excellent source of vitamins K, A, C, copper manganese, vitamin E, and calcium. They are considered a good source of protein, fiber, Iron and other nutrients.
Here they are in the sink. This shows how big they are! To cook them, first wash them well. In my experience they are easier to wash than turnip greens or spinach, probably because they are so big they are off the ground.  Six leaves made 4 or 5 generous servings.
Chop them up and put them in a pot. I use a pressure cooker, but any heavy pan with a good lid will work. The way I cook them, I put about a tablespoon of olive oil in the bottom of the pan with an onion, then the greens, tamari,  balsamic vinegar and tarragon to taste. 

For the following dish I also sliced a few carrots and put them on top of the greens. You don't need to add water. Bring it to pressure over high heat and let the pressure cooker cool down on its own, or, you can cool the pressure cooker off under running water after a minute for greens that are less cooked.

If you are not using a pressure cooker, just cook over medium heat, covered, without stirring until done.

There will be liquid left in the pan, so I put a rounded tablespoon of arrowroot powder in about 1/4 cup of room temp water to dissolve and then added it to the pan with the greens. Brought it back to a simmer. It will thicken into a sauce.
This is how I served them. With short grain brown rice and thinly sliced tempeh sautéed in olive oil with turmeric and white pepper.

This pie was made from unpeeled organic pink lady apples and sweetened with dates and raisins. The crust made with freshly ground soft wheat berries, Moroccan argan oil and hot water.  The recipe is detailed in Vicki's Vegan Kitchen. 
5 sliced and cored apples
12  pitted medjool dates
juice from 1 myres lemon
1 1/2 inch piece of lemon peel
about 1/3 cup water
1/2 cup raisins

1. Place the sliced apples in a large bowl.
2. Blend together the dates, lemon juice and peel with just enough water to make a bendable paste.
3. Mix the date paste with the apples, add the raisins and mix well.
4. Place the fruit mixture in an unbaked pie crust. Add a top crust and bake at 350 for about 1 hour, or until the apples are bubbly and the crust is golden.
Mochi Waffles are one of my favorite Sunday Brunch items because they are light, crispy, whole grain, delicious and easy! Here are mochi waffles served with stewed apples, fresh raw fruit with soy yogurt and ground flax seeds.
Mochi is a traditional Japanese food made from sweet rice that has been pounded until it becomes a sticky paste, then it is dried into slabs. Brown rice mochi can be purchased in the frozen foods section of most health food stores.

To make 4 mochi waffles, just cut a package of mochi into 4 squares. A package will make 6 squares, but most waffle irons only make 4 waffles, so save two for later.
My waffle iron is an antique cast-iron one that we found at a garage sale, so any type of waffle iron will work for this. Just brush it with coconut oil and place the mochi in the waffle iron.
Close the waffle iron (it won't close all the way until the mochi starts to melt) and cook over medium heat. Turn it over, as needed, and cook for about 5 minutes on each side.
When it's done, the mochi will puff up, fill the waffle iron and be crispy and golden. Serve it immediately!