Monday, June 25, 2012

Summer empanadas plus kale with tangy miso dressing

In searching for things to make with kohlrabi, I came across this recipe.  By the time I got around to making it, I had of course long used up the kohlrabi.  However I had everything else, and turnips, so I decided to give it a shot subbing them in.  Worked quite well.  :)  If you want to do the same, I just recommend sauteing the veggies for quite a bit longer, as I wanted the turnips way softer than they would end up after just a couple minutes.

In order to make it vegan I simply sauteed only in oil (instead of oil and butter), and left off the egg wash for the crust.  However if you want that finish, you can easily achieve the same effect by brushing the crust with soy milk.

I know I wouldn't be satisfied with just the empanadas without some sort of dipping sauce, so I ended up making up a quick dressing, which I then decided would go really well over kale - another great accompaniment to the empanadas, so I ended up with quite the delicious dish.  Fun to take something that would have been great on its own, and turn it into something really special.

Tangy Miso Dressing
2 T miso
2 T agave nectar
1 T ginger
1 t soy sauce
1 t water (or as much as needed to desired consistency)

Mix all the ingredients and serve over roughly chopped kale.  Serve empanadas over top.  Enjoy!


  1. Nice to see posts from you again Esther. :) One day I'll stop being intimidated by empanadas and make them - I think it's a pastry thing.

    1. Yay! Thanks for checking in! The nice thing about this recipe was her advice to use a pre-made pie crust. I do like to make my own, but it was nice to skip that step this time. Whole Foods has whole wheat vegan pie crusts in the freezer case that worked well by taking them out of the pan and rolling them out thinner. Maybe that could make it a little less intimidating for you?