Root Veg Curry with Chickpeas and Kale

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This was my first time fully deconstructing a curry recipe and building one from what I had in my pantry. Overall, it turned out pretty great! I think the main downfall was subbing unsweetened almond milk for the coconut milk. But, as they say, desperate times call for desperate measures…pun intended ;) Enjoy!

Ingredients
- 1 small sweet potato, peeled and diced
- 1 small rutabaga, peeled and diced
- coconut oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1″ chunk of ginger, minced
- 2 Tbls curry powder
- 1/2 tsp garam masala
- 2 Tbls tomato paste
- 1 jalapeño, diced
- 3 c veg broth
- 1 bunch of kale, destemmed and torn into bite sized pieces
- 1 can of chickpeas, drained and rinsed
- 1 c milk of choice (go for coconut milk!)

1. Roast the root veggies at 400F for about 20 minutes
2. Sauté onion, garlic and ginger in coconut oil until fragrant
3. Add spices, paste, jalapeño and broth. When root veggies are done, transfer them to the pot and simmer for about 5 minutes
4. Next, add the remaining ingredients. Cook until the kale has wilted
5. Serve over basmati rice. Feel free to add salt as I have a tendency to omit this

Kale and Sweet Potato Noodles with Spicy Peanut Sauce

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I incorporated my spicy peanut sauce into this sweet potato noodle dish. I was unsure how the sweet potato and peanut butter would work together, but it turned out great! Everything is raw minus the peanut butter. To make it raw, sub in a raw nut butter.

Ingredients

  • 2 medium sweet potatoes, spiralized
  • 1 bunch of kale, destemmed and torn into bite sized pieces
  • spicy peanut sauce
  1. Massage kale with some oil and lime juice. Add to spiralized noodles. Top with spicy peanut sauce.

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Raw Kale Slaw with Barbeque Walnut Topping

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Hey, more kale! I tell ya, nothing beats it. My friend shared a bunch of kale and Nappa cabbage with me yesterday, which was perfect for this raw slaw. The walnut topping is not raw because I added Tofurky. Oops. Tastes great though!

Ingredients

Kale Slaw

  • 3 c shredded cabbage
  • 2 1/2 c shredded kale
  • few sprigs of chopped chives

Mayo

  • 1/3 c raw cashews, soaked for 1 hour
  • 1/3 c raw sunflower seeds, soaked for 4 hours
  • 1/4 c water (more if needed for desired consistency)
  • 2 Tbls apple cider vinegar
  • 2 Tbls olive oil
  • 1 tsp maple syrup
  • 3/4 tsp salt

Barbeque Walnut Topping

  • 1 sun-dried tomato Tofurky sausage (cooked and chopped)
  • 1 Tbls olive oil
  • 1 Tbls water
  • 1 tsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp chipotle powder
  • 1/4 tsp salt
  • 1 c raw walnuts
  • 1 Tbls minced onion
  1. Assemble slaw in a large bowl, set aside
  2. Process mayo until everything is nice and creamy
  3. Process walnut topping by pulsing in a blender, a few pulses will do

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Kale Salad with Spicy Peanut Dressing

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I was just telling a co-worker that if I ever get a tattoo of a vegetable, it will be of kale. I love the stuff so stinking much. And my spicy peanut salad is out of this world. If you aren’t a fan of spice, just omit the red pepper flakes. If you aren’t a fan of kale…well…I’m sorry ;)

Ingredients

  • 1 bunch of kale
  • 3 Tbls peanut butter
  • 3 Tbls rice wine vinegar
  • 1 Tbls agave
  • 1 Tbls amino acids
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp sesame oil
  • 1 tsp red chili flakes
  1. Wash, de-stem, and tear kale into bite sized pieces. I like to soften my kale by giving it a nice 5 minute massage, a teaspoon or so of oil and dash of salt will help break things down even more
  2. In a processor, combine dressing ingredients. Pour over kale. Enjoy!

Memorial Day Feast

When it comes to a meal, I love variety in color, flavor and texture. This feast met all those criteria. I made a simple holiday spread of BBQ cauliflower bites, warm tahini kale salad and smoky sweet potato fries.

First, I prepped all of my veggies…

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I started working on the kale first by steaming it for about 15 minutes. After it was bright green and tender, I sautéed some garlic and added the kale to the pan.

While the kale was cooking, I preheated the oven to 400 F. I tossed the cauliflower (1 head) in 2 tsp oil. I also tossed the sweet potato fries (2 potatoes, sliced) in 2 tsp oil and sprinkled it with a cayenne spice mix from Penzy’s. Both pans went in for 10 minutes. I removed the cauliflower and tossed it in barbecue sauce. Once you have a good coating, return to the oven. Be sure to stir the fries around at this time too. Cook for another 10-15 minutes.

To finish the kale off, I added a drizzle of Trader Joe’s Goddess dressing along with a handful of sunflower seeds and raisins. Enjoy!

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Italian Style Soup with Kale, Quinoa, Chickpeas and Sun-Dried Tomatoes

I threw together a simple soup with just a few ingredients: a carton of veggie broth, a can of chickpeas, a few sun-dried tomatoes packed in oil, kale, quinoa, garlic and Italian seasoning. I sautéed a tablespoon of garlic in a little oil and then added some veggie stock and about a cup of quinoa. Once the quinoa was cooked, I added a bunch of kale which I had sautéed in a separate pan with the sun-dried tomatoes and garlic.

I simmered everything together for about 15 minutes.

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Kale with Sweet Mustard Dressing

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My dad knows how much I love kale and does a good job at spotting delicious recipes. The kale salad I made last night was fantastic. Next time I would make it with a more tangy mustard, as the original recipe calls for. It was a bit on the sweet side.

Both of my parents enjoyed this dish. The only downside was we only had one bunch of kale and it wasn’t enough for all three of us!

Ingredients

  • 1 bunch of kale, destemmed and torn into bite sized pieces
  • 2 Tbls coconut oil
  • 1 Tbls honey dijon mustard
  • 2 tsp maple syrup
  • 1 Tbls coconut creamer
  1. Heat coconut oil in a skillet. Once oil is melted, add chunks of kale. Cook until tender and bright green. Remove from heat
  2. Whisk together dijon, maple syrup and creamer. Drizzle over kale (I used about half of the dressing)

Greens Galore

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Tonight I cooked with my two favorite greens: Lacinato kale and broccoli. For the broccoli, I made my beloved roasted broccoli.

For the kale, I made a raw kale salad and a stir fry with the kale stems. The raw kale salad was simple, I massaged 1 Tbls of oil, 1 Tbls apple cider vinegar and a pinch of salt for a few minutes. To the salad I added a marinade of lemon juice from 1/2 a lemon, cayenne and 1 clove minced garlic. I topped the salad with marinated tofu.

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I normally avoid cooking with the kale stems, but I thought I’d try sauteing them with some oil, onion, nutritional yeast and Bragg’s amino acids. They were absolutely delicious. I wish I had more!

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