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Archive for the ‘Vegan’ Category

No official name here, not even a *real* recipe, just a framework for you.

We fell in love with kale salads a few years ago. And I was actually surprised that my husband went for it the first time I made one!

I almost always have a bag of Trader Joe’s curly kale in the frig – it lasts quite a while and is pre-prepped (torn and washed) so this salad is easily thrown together. I also always have a ripe avocado – they’re either ripening on the counter or there are ripe ones *on hold* in the frig. This salad frequently accompanies our other “go-to” meal item, our homemade frozen tamales, as the flavors are complementary.

"Go-To" Kale Salad

“Go-To” Kale Salad

Kale, washed and torn from stems

Olive oil

Salt

Garlic powder

Cherry tomatoes, halved

Avocado, diced

Lemon (or lime) juice, just a squeeze, to taste (a few drops of bottled works in a pinch too!)

Sriracha Sauce (aka Rooster Sauce), to taste, if desired

Roasted Sunflower Seeds

Place your kale in a bowl and drizzle with a bit of olive oil and a dash of salt. Massage kale with your hands until the leaves are coated. Sprinkle with garlic powder and let it rest while you make the other parts of your meal; the leaves will soften. Top kale with remaining ingredients and serve.

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This recipe comes to us from one of my favorite blogs, Use Real Butter. Not only is she a fabulous cook but an amazing photographer too. (And she has a super sweet black Lab who often cameos, how could I not be smitten?) The first time I made this, like with most new recipes, I make it the way it is written. But hubby wasn’t too keen on it. I think it was the tahini flavor that got him. So the next few times I’ve made it with almond butter instead, which for us paired better with the maple, orange and sliced almonds. I also prefer a less oily dressing usually, so I reduced the oil.

I’ve also made this for a GF Gals night and one of our local support group potlucks. It has gone over well at both occasions.

Crunchy Kale Salad | Beyond Rice and Tofu

Crunchy Kale Salad

Adapted from Use Real Butter

4 cups kale, stems removed, torn
2 cups red cabbage, thinly sliced
2 cups green cabbage, thinly sliced
1 Granny Smith apple, sliced or chopped
1/2 cup sliced almonds
1/2 cup dried cranberries, chopped if large

Dressing:

1/2 cup orange juice
1 Tbsp maple syrup
3 Tbsp almond butter
pinch of salt, if desired
3 Tbsp olive oil


Whisk together the orange juice, maple syrup, almond butter, and salt in a medium bowl until blended. Slowly add the olive oil while constantly whisking.

In a large bowl, combine the salad ingredients. Pour the dressing over the salad and toss to coat.

Note:

It’s best if the dressing is stirred in an hour or two before serving so that it has a chance to soften the raw kale leaves, especially if the recipients aren’t as big on raw kale as we are.  Or, if you love raw kale salads, you can make it and serve it right up.

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I ended up with the flu this past week. First time in more than 12 years. But it got me. I made these the day that I was starting to get sick, but I was still in denial. I was SURE I was just getting a bad cold. Nope. But luckily I didn’t lose my appetite while I was sick. And these leftovers called my name all week in the frig. I had to make a deal with the hubby to split the last of them, we both loved them so much.

We enjoyed these topped with a dab of sour cream, chopped avocado and my homemade tomatillo salsa with its tangy taste, which is a nice complement to the other sweet and savory elements.

Sweet Potato, Black Bean and Kale Tacos | Beyond Rice and Tofu

Sweet Potato, Black Bean and Kale Tacos

1 pound of sweet potatoes, 1/4″ dice

2 tsp oil, divided

2-1/2 tsp cumin, divided

2-1/2 tsp chile powder, divided

3/4 tsp salt, divided

1 onion, chopped

2 cups cooked black beans

3 cups kale, torn

Corn tortillas

Sour cream (omit for vegan or dairy-free)

Avocado, chopped

Tomatillo Salsa (Salsa Verde)

Preheat oven to 450*. Line a baking sheet with foil. In a bowl, toss the potatoes with 1 tsp oil, 1 tsp cumin, 1 tsp chile powder and 1/2 tsp salt. Arrange potatoes on baking sheet. Roast for about 10-15 minutes, depending on how small you cut them, turning once.

In a large skillet, heat the remaining 1 tsp oil over medium-high heat. Saute onion until tender. Add remaining 1-1/2 tsp cumin, 1-1/2 tsp chili powder and stir, cook for 1 minute. Mix in black beans. Add kale and 1/4 cup of water and stir well. Cook until kale is wilted down. Add roasted sweet potato and cook until potato is heated through again. Stir in remaining 1/4 tsp salt, or to taste. Add more cumin and/or chili powder as desired.

Heat a skillet or griddle on medium heat. Add a drizzle of oil and allow to heat through. Lightly fry corn tortillas in oil on both sides.

Assemble tacos with sweet potato mixture, sour cream, chopped avocado and tomatillo salsa in corn tortillas.

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We had more comfort food this week since my tummy is still trying to get back to ‘normal’ after being sick last week. Some people have trouble with beans, but luckily, we do not. We find them very comforting, especially in a delicious soup that has simmered on the stove, filling the house with a delicious fragrance!

And now we live in a state, New Mexico, where one of the major agricultural products is beans – pinto beans! In the fall here, you can find pinto beans and Anasazi beans at the farmer’s markets. When I went to make this recipe, I found that I didn’t have enough pinto beans to make this, but I did have some Anasazi beans so I used some of those too. They cook very similarly and have a similar flavor profile, so I knew they would work together.

Pinto Bean Soup

Adapted from Cooking Light

3 cups dried pinto beans, (or Anasazi beans, or a mix)

2 tbsp oil

3 cups finely diced onion

6 cloves garlic, minced

2 tsp smoked paprika

1 tsp ground cumin

2 tsp dried oregano

8 cups water

2 bay leaves

2 tsp salt

Avocado, chopped

Lay out your beans on a rimmed baking sheet and look for small stones, random grains of wheat (yes, I have found them!), or shriveled beans and discard them. Rinse beans and place in a large pot. Cover with water to 2 inches above level of beans and bring to a boil. Cook 5 minutes and then remove from heat. Let stand one hour. Drain beans.

In the same (dry) pan, heat the oil over medium heat. Add onion and saute until it begins to soften, about 5 minutes. Add garlic and saute for another minute or until it becomes fragrant. Add paprika and cumin and stir until fragrant, being careful not burn the spices. Stir in oregano, beans, water and bay leaves. Bring to a boil. Then cover, reduce heat and simmer for 1-1/2 hours or until beans are tender.

Discard bay leaves. Stir in salt. Taste and add more if desired. Top with chopped avocado and serve with corn muffins.

This recipe is cross-posted over at Pennywise Platter at The Nourishing Gourmet.

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Here is a tasty meal to help you with eating more vegetables in the New Year! First up, spinach!

Chickpea and Spinach Curry

inspired by others, long ago…(not sure where or who)

1 Tbsp oil

1 large onion, chopped

1-1/2 Tbsp ginger, grated

1 Tbsp Thai red curry paste (more or less)

1-1/2 tsp sugar (optional)

1-14 oz can chickpeas, drained and rinsed well

1-14 oz can diced tomatoes, not drained

6 cups fresh spinach, torn if large

1/4 – 1/2 cup water, (depending on how juicy your tomatoes are)

1/2 tsp salt

plain yogurt

rice, if desired

In a large skillet, heat the oil. Add the onions and saute until soft. Stir in the ginger and saute for another minute or so. Stir in the curry paste and sugar until the onions are coated with the paste and there are few lumps, about 2-3 minutes. Add the chickpeas and tomatoes and let it simmer for a minute or two. Stir in the spinach and water and cook until spinach is wilted, stirring occasionally. Stir in salt, taste and add more if desired. Serve with a dollop of plain yogurt, over brown rice.

This recipe is cross-posted over at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday. Click on over and check out the other recipes!

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Still feeling like you indulged too much over the recent holiday? Here’s a healthy, hearty chili to offset some of those feelings of guilt.

Chili with Smoked Gouda-Squash Pupusas

Three Bean Chipotle Butternut Chili

Olive oil

1 large onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 Tbsp chili powder

1 Tbsp cumin

2 tsp dried oregano

1 cab diced tomatoes

8 oz can tomato sauce

2 cups (or more) vegetable broth

12 oz butternut squash, peeled, seeded and chopped into chunks, pre-cooked slightly *

3 cans of beans, drained and rinsed well *

1-1/2 Tbsp chipotle pepper in adobo puree, add more or less as desired, check ingredients *

1/2 – 1 tsp salt

Heat 1 Tbsp or so of olive oil in a large soup pot. When hot, add onion and saute for about 3 minutes. Add bell pepper and saute until crisp-tender, about 3 minutes.  Add garlic and saute for one additional minute. Stir in chili powder, cumin and oregano and cook for 1 minute, stirring frequently so that spices do not burn.

Stir in diced tomatoes and sauce. Add broth and squash. Simmer for 10-15 minutes or until squash is tender (when pierced easily with a fork). Stir in beans and chipotle puree. Add more broth if needed, to get to desired consistency. Simmer for 10 minutes more or until beans are heated through. Stir in salt to taste. Serve topped with chopped avocado, cheese, green onions or sour cream.

Notes:

* This time I used pre-cut butternut squash from Trader Joe’s and I pre-cooked it for a few minutes in the microwave.

* Use any variety of beans. I used black beans, pinto beans and kidney beans.

* Be sure to check the label of your chipotle peppers in adobo, not all brands are gluten free. When I open a new can of chipotle peppers in adobo sauce, I throw the contents of the whole can in the blender and blend it into a puree. I store the remainder in the  freezer to use later.

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My husband is frequently amused by the different pizza combinations I come up with, which are often inspired by other bloggers. Last weekend I finally got around to making Maria’s Sweet Potato Kale Pizza with Rosemary and Red Onion, and it was so full of gorgeous, seasonal flavors. The same evening, my husband made his standard (gluten-full) cheese pizza but he was intrigued by the kale on my pizza and so added some to his own. Maybe there is a possibility of his pizza tastes becoming more sophisticated? (Yeah, right.)

And so, that pizza sent my mind wandering around, thinking of the other possibilities for the flavors I had just enjoyed together. Somehow my mind landed on quinoa. And so did Maria. I laughed when I saw her Quinoa Salad with Sweet Potatoes and Kale pop up one morning last week. I was like, dang, she beat me to it! But at the same time, it wasn’t quite what I had running through my mind. And so, I introduce you to…

Quinoa with Balsamic Butternut and Kale Saute

An original by Renee, inspired by those listed above

1 butternut squash (2-3#), seeded, peeled and chopped into bite-sized pieces

1 Tbsp olive oil

1 cup quinoa

2 cups water

1 large onion, chopped

1 Tbsp oil

3 cups kale, de-ribbed, torn into small pieces

1/2 tsp salt

Vinaigrette:

1/4 cup balsamic vinegar

2 tsp sugar

1 tsp dried rosemary leaves, crushed (or sage)

1/2 tsp salt

1/2 tsp pepper

1/2 tsp minced garlic

1/4 cup olive oil

Preheat oven to 400 degrees. Line baking sheet(s) with foil.  Toss chopped squash in olive oil to lightly coat. Roast squash until tender, 30 minutes or so, depending on the sizes of squash pieces. Be sure to stir the squash at least once, halfway through. And give the squash plenty of room to “breathe” on the roasting pan so that they are crisp rather than soggy.

Cook quinoa in water according to your favored method (I prefer to use my rice cooker these days).

Whisk together vinaigrette ingredients and set aside.

Once the quinoa is cooked, in a large skillet, saute the onion in the olive oil until it begins to soften. Stir in the kale and allow to soften slightly. Next, stir in the roasted squash and allow to heat through slightly, especially if it had cooled down significantly (I had roasted mine the day before). Pour in half of the vinaigrette and stir to coat the vegetables. Allow to cook for 1-2 minutes, then stir in the cooked quinoa and salt. Heat through if quinoa had cooled down significantly. Taste. Add more vinaigrette or salt as desired. Serve warm.

Additions:

We had some goat cheese that needed to be eaten, so I crumbled some up and sprinkled on top as well, after the photo – a very nice addition.

I also thought that adding a can of drained and rinsed white beans might be nice and add a big protein boost (although quinoa is already high in protein).

I saved the extra vinaigrette in a small glass jar to pour over the leftovers. Quinoa has a tendency to suck up some of the flavor and make it disappear after some time in the frig.

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