I visited the World Market last week and forgot how fun that store is. I was the classic retail therapy shopper, entering the store needing nothing in particular and leaving with an armful of “must-haves.” One of the items I found was this Israeli couscous:
I enjoyed the concept and it was a nice change of pace, veering away from boring rice. Some things to be mindful of, it’s a little plain. Although, at 5mg of sodium, I can’t blame it. To add more flavor, I incorporated mushrooms (shiitake) that were sautéed in oil and garlic, along with sautéed kale and an herbed goat chèvre. You can easily keep this vegan by leaving the chèvre out.
I would definitely buy this dish again. It made more (in my mind) than 2 servings and by adding greens and other veggies, you can definitely squeeze a few meals out of this tiny box!
Making this meal was incredibly simple. However, there isn’t a lot of liquid, so if you’re looking for a soup or stew add more liquid and tomato paste to thicken. Feel free to play around with the spices. I used berbere and cumin. You could use herbs de province or even chili for a different twist.
- 2 carrots, peeled and chopped
- 1/2 onion, diced
- 1 bunch of kale, de-stemmed and torn into bite sized pieces
- 1 c dried sprouted lentils, rinsed
- 2 c water
- Veg base
- Olive oil
- In a cast iron skillet, sauté onion and carrots in olive oil for 5 minutes
- Add spices (I didn’t measure, but would start off with 2 tsp of each and go from there)
- Next, add kale, lentils, water and veg base (same as above but start with 1 tsp)
- Cover and simmer. Add water as needed. Cook until veggies and lentils are soft
My Indian cooking skills definitely need more practice. This curry turned out alright, but it certainly didn’t knock my socks off. Some things that could have made a difference include more salt and using a full-fat coconut milk. The spice mixture I used was Vindaloo from Penzey’s and is truly amazing. I really enjoyed the dollop of yogurt on top and the accompaniments of cilantro and jalapeno. It’s definitely worth giving it a whirl!
– 1/2 head cauliflower, cut into small florets
– 1/2 yellow onion, chopped
– 1/2 bunch kale, destemmed, torn into bite sized pieces
– 1 can chickpeas, rinsed
– 1 jalapeno, half chopped, half sliced
– 2 Tbls curry spice
– 1 can coconut milk + 1 can water
– 1/2 lime, zest and juice
– salt to taste
1. Sauté onion in a little oil or water for a few minutes. Add the cauliflower, kale, jalapenos and curry powder. Cook for about 5 minutes
2. Pour the coconut milk, water and chickpeas into the pot. Bring to a boil. Reduce to a simmer and cover. Once veggies are fork tender, remove from heat
3. Add lime zest and juice before serving. Salt/pepper to taste
4. Top with yogurt, cilantro and jalapeno slices
Kale is one of my favorite foods to work with. I’ve made several kale salads before and this is definitely a keeper. Unfortunately I did not measure out the dressing, but I will do my best to give an estimate. Feel free to play around with it as needed.
I truly believe kale salads are an essential staple to have on hand. I usually make one batch a week and play around with different dressings for each one. Avocado based dressings are quite excellent since they provide a creamy texture and a healthy fat. When you finish this nutrient-packed meal, you feel fully satisfied!
– 1 bunch of kale
– 1 avocado
– 1 clove garlic
– 2-3 Tbls nutritional yeast
– 1-2 Tbls lemon juice
– 1/4 tsp cayenne
– salt/pepper to taste
– water to thin to desired consistency
1. Destem kale, tear into bite sized pieces. Massage with oil for 5 minutes or until tender and wilted. Rinse and set aside
2. In a blender/food processor, add avocado, garlic, nutritional yeast, lemon juice, cayenne, salt and pepper. Thin with water as needed. Pour over salad. I used about 2/3
3. Add in toppings such as raw sunflower seeds and shredded carrots
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!
– 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
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.
- 2 medium sweet potatoes, spiralized
- 1 bunch of kale, destemmed and torn into bite sized pieces
- spicy peanut sauce
- Massage kale with some oil and lime juice. Add to spiralized noodles. Top with spicy peanut sauce.
Some days we just need a lazy, yet delicious dinner. That’s why I love leftovers so darn much. I reheated my BBQ walnut crumbles and added some roasted cauliflower. I served it with a side of fresh greens which were sautéed in oil, garlic, amino acids and nutritional yeast. Soo good!
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!
- 3 c shredded cabbage
- 2 1/2 c shredded kale
- few sprigs of chopped chives
- 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
- Assemble slaw in a large bowl, set aside
- Process mayo until everything is nice and creamy
- Process walnut topping by pulsing in a blender, a few pulses will do
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 ;)
- 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
- 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
- In a processor, combine dressing ingredients. Pour over kale. Enjoy!
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…
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!