Ingredients
1 medium onion, chopped
1 carrot, chopped
1 bell pepper, chopped
1 to 2 jalapenos, diced
4 cloves garlic
1 tbsp. olive oil
2 1/2 tsp. each ground cumin, dried oregano, and chili powder
1/8 tsp. salt
1-14.5 oz. can fire-roasted tomatoes
1/4 c. tomato paste
5 c. vegetable broth
1 tbsp. lime juice
6 to 8 corn tortillas, cut into 1-inch squares
1 1/2 c. cooked chickpeas (or 1 can)
chopped cilantro, minced jalapenos & avocado for garnish
Directions
Saute onion in the oil until translucent. Add carrot and bell pepper and cook until golden, another 3 minutes. Add jalapenos, garlic, spices, and salt and cook for another 30 seconds. Add tomatoes and paste. Stir thoroughly. Add broth and bring to a simmer.
Add the lime juice and tortilla squares. Stir and let simmer until tortillas get nice and soft, about 10 minutes. Turn off the heat and pulverize with your immersion blender until smooth.
Serve with chickpeas piled in the center of each bowl, with chunks of avocado, minced jalapenos, and some cilantro. Vegan sour cream is a nice add here, as well.
Serves 4 to 6.
Saturday, January 19, 2019
Tuesday, January 1, 2019
Vegan Sour Cream
Ingredients
1 c. raw cashews, soaked in hot water for 10 minutes
1/2 c. unsweetened nondairy milk (I used Ripple)
2 tbsp. lemon juice
1/2 tsp. apple cider vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. white pepper, freshly ground
Directions
Drain and rinse the cashews and place in high-powered blender with remaining ingredients. Combine on high until very smooth.
Refrigerate for at least an hour before serving. Keeps for 7 days in the fridge.
Makes 1 cup.
1 c. raw cashews, soaked in hot water for 10 minutes
1/2 c. unsweetened nondairy milk (I used Ripple)
2 tbsp. lemon juice
1/2 tsp. apple cider vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. white pepper, freshly ground
Directions
Drain and rinse the cashews and place in high-powered blender with remaining ingredients. Combine on high until very smooth.
Refrigerate for at least an hour before serving. Keeps for 7 days in the fridge.
Makes 1 cup.
Baked Bean Tostadas
Ingredients
For the baked beans:
2 tbsp. vegetable oil
1/2 c. onion, finely chopped
1 tsp. smoked paprika
1 tsp. mustard
1 tsp. sea salt
1/2 tsp. black pepper, freshly ground
3 c. cooked navy beans (or 2 cans), rinsed and drained
1 c. water
1/3 c. brow sugar, packed
2 tbsp. maple syrup
1 tbsp. apple cider vinegar
1 tbsp. tomato paste
1 tsp. vegan Worcestershire sauce
(Or, use your favorite baked bean recipe!)
For the collards:
1 tbsp. vegan butter
10 c. collard greens, stemmed, finely chopped
3 garlic cloves, minced
1/2 tsp. chili powder
1/4 tsp. sea salt
1/4 black pepper, freshly ground
For the tostadas:
12 small tortillas (corn or flour both ok)
2 tsp. vegetable oil, for frying
The Sour Cream (see blog post titled "Vegan Sour Cream")
1/4 c. finely chopped red onion
Directions
To make the baked beans, saute onions over medium heat until just softened. Add paprika, mustard, salt, and pepper and cook for another minute. Add beans and water and stir to combine. Add the remaining baked beans ingredients and cook for 20 minutes, stirring occasionally. Cook beans for slightly more or less time depending on how much liquid you like in your beans.
Meanwhile, to make the collard greens, melt the butter in a large pan over medium heat. Saute the greens with garlic, chili powder, salt, and pepper for about 10 minutes until soft, wilted, and dark in color.
Remove the collards from the pan and cover to keep warm. Lower the heat in the pan and fry the tortillas in small batches for 2 to 3 minutes per side to toast.
Assemble the tostadas with 2 tortillas per tostada. Layer on the warm baked beans and collards, top with sour cream and chopped red onion.
Serves 2 to 3.
For the baked beans:
2 tbsp. vegetable oil
1/2 c. onion, finely chopped
1 tsp. smoked paprika
1 tsp. mustard
1 tsp. sea salt
1/2 tsp. black pepper, freshly ground
3 c. cooked navy beans (or 2 cans), rinsed and drained
1 c. water
1/3 c. brow sugar, packed
2 tbsp. maple syrup
1 tbsp. apple cider vinegar
1 tbsp. tomato paste
1 tsp. vegan Worcestershire sauce
(Or, use your favorite baked bean recipe!)
For the collards:
1 tbsp. vegan butter
10 c. collard greens, stemmed, finely chopped
3 garlic cloves, minced
1/2 tsp. chili powder
1/4 tsp. sea salt
1/4 black pepper, freshly ground
For the tostadas:
12 small tortillas (corn or flour both ok)
2 tsp. vegetable oil, for frying
The Sour Cream (see blog post titled "Vegan Sour Cream")
1/4 c. finely chopped red onion
Directions
To make the baked beans, saute onions over medium heat until just softened. Add paprika, mustard, salt, and pepper and cook for another minute. Add beans and water and stir to combine. Add the remaining baked beans ingredients and cook for 20 minutes, stirring occasionally. Cook beans for slightly more or less time depending on how much liquid you like in your beans.
Meanwhile, to make the collard greens, melt the butter in a large pan over medium heat. Saute the greens with garlic, chili powder, salt, and pepper for about 10 minutes until soft, wilted, and dark in color.
Remove the collards from the pan and cover to keep warm. Lower the heat in the pan and fry the tortillas in small batches for 2 to 3 minutes per side to toast.
Assemble the tostadas with 2 tortillas per tostada. Layer on the warm baked beans and collards, top with sour cream and chopped red onion.
Serves 2 to 3.
Spaghetti with Onions
Ingredients
2 c. onions, sliced thinly
2 tsp. olive oil
2 tsp. ground fennel
1/2 tsp. red chili pepper flakes (more to taste)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/2 lb. spaghetti (or other pasta of choice)
2 c. plain plant milk (I used Ripple pea-based milk)
2 c. crushed tomatoes
2-3 tsp. salt
lots of black pepper, freshly ground
fresh parsley, to serve
NOTE: Protein crumbles are great in this!
Directions
Slice off the ends of the onions. Cut each onion lengthwise and remove the peel. Slice each half lengthwise into thin strips.
Bring a large pot of water to boil. While the water heats, pour the oil into a very large skillet or wide soup pot and add the onions and spices. Sauté, stirring occasionally to prevent sticking, until the onions are translucent, about 10 minutes.
Ease the spaghetti into the boiling water, stir and cover. Cook the spaghetti for just 5 minutes (if using other pasta, cook for half the total cook time suggested).
Meanwhile, add the milk and tomatoes to the onions. The milk may curdle, but don't worry. Cover and simmer gently.
When the spaghetti has cooked for five minutes, drain it and add to the onion mixture. Simmer the spaghetti in the sauce for about five minutes, stirring constantly, until the pasta is al dente and the sauce is smooth. Drizzle in more milk if the sauce becomes too stiff. Add salt and pepper to taste. Serve immediately.
Serves 4.
2 c. onions, sliced thinly
2 tsp. olive oil
2 tsp. ground fennel
1/2 tsp. red chili pepper flakes (more to taste)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/2 lb. spaghetti (or other pasta of choice)
2 c. plain plant milk (I used Ripple pea-based milk)
2 c. crushed tomatoes
2-3 tsp. salt
lots of black pepper, freshly ground
fresh parsley, to serve
NOTE: Protein crumbles are great in this!
Directions
Slice off the ends of the onions. Cut each onion lengthwise and remove the peel. Slice each half lengthwise into thin strips.
Bring a large pot of water to boil. While the water heats, pour the oil into a very large skillet or wide soup pot and add the onions and spices. Sauté, stirring occasionally to prevent sticking, until the onions are translucent, about 10 minutes.
Ease the spaghetti into the boiling water, stir and cover. Cook the spaghetti for just 5 minutes (if using other pasta, cook for half the total cook time suggested).
Meanwhile, add the milk and tomatoes to the onions. The milk may curdle, but don't worry. Cover and simmer gently.
When the spaghetti has cooked for five minutes, drain it and add to the onion mixture. Simmer the spaghetti in the sauce for about five minutes, stirring constantly, until the pasta is al dente and the sauce is smooth. Drizzle in more milk if the sauce becomes too stiff. Add salt and pepper to taste. Serve immediately.
Serves 4.
1 serving = 350 calories
Coconut-Lime Rice with Red Beans & Mango
Ingredients
2 c. short-grain brown rice
2 tsp. sesame oil
1 c. diced onion or shallots
1 1/2 tbsp. fresh ginger, minced
1 c. canned coconut milk
2 1/2 c. vegetable broth
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 mango
1 1/2 c. cooked red beans (or 2 15-oz. cans)
1 lime, juiced and zested
cilantro and scallions, for serving
Directions
Rinse the rice under cool water and set aside. Saute onions in a large soup pot, until they start to brown a bit. Add the ginger and saute for 30 seconds, or until fragrant. Add the rice and keep stirring until rice is slightly toasted, about 2 minutes. Add the coconut milk, broth, salt and cayenne and bring to a simmer. Give the pot a quick stir, cover it, and leave it alone until rice is tender and has absorbed nearly all the liquid (about 40 minutes).
While the rice is cooking, chop up the mango into bite-size pieces.
When the rice is tender, fold in the beans, lime juice and zest, and mango. Let this all cook together for another minute or two so that everything warms up. Serve topped with cilantro and scallions.
Serves 4 to 6.
2 c. short-grain brown rice
2 tsp. sesame oil
1 c. diced onion or shallots
1 1/2 tbsp. fresh ginger, minced
1 c. canned coconut milk
2 1/2 c. vegetable broth
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 mango
1 1/2 c. cooked red beans (or 2 15-oz. cans)
1 lime, juiced and zested
cilantro and scallions, for serving
Directions
Rinse the rice under cool water and set aside. Saute onions in a large soup pot, until they start to brown a bit. Add the ginger and saute for 30 seconds, or until fragrant. Add the rice and keep stirring until rice is slightly toasted, about 2 minutes. Add the coconut milk, broth, salt and cayenne and bring to a simmer. Give the pot a quick stir, cover it, and leave it alone until rice is tender and has absorbed nearly all the liquid (about 40 minutes).
While the rice is cooking, chop up the mango into bite-size pieces.
When the rice is tender, fold in the beans, lime juice and zest, and mango. Let this all cook together for another minute or two so that everything warms up. Serve topped with cilantro and scallions.
Serves 4 to 6.
Saturday, December 8, 2018
Burnt Eggplant with Tahini
Ingredients
1 large eggplant
1/3 c. tahini paste
1/4 c. water
2 tsp. pomegranate molasses
1 tbsp. lemon juice
1 garlic clove, crushed
3 tbsp. parsley, chopped
salt and black pepper
3 mini cucumbers (6 to 7 oz.)
3/4 c. cherry tomatoes
seeds from 1/2 large pomegranate
a little olive oil to finish
Directions
First, burn the eggplant. To cook the eggplants on a gas stovetop, which is the most effective way, start by lining the area around the burners with foil to protect them. Put the eggplants directly on two moderate flames and roast for 12 to 15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don't catch fire. For an oven, pierce the eggplants with a sharp knife in a few places. Put them on a foil-lined tray and place directly under a hot broiler for 1 hour, turning them a few times. The eggplants need to deflate completely and their skin should burn and break.
When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes.
Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour, slightly sweet flavor.
Cut the cucumbers lengthways in half and then each half lengthways in two. Cut each quarter into 3/8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber into the eggplant mix.
To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil.
Serves 2 to 4.
1 large eggplant
1/3 c. tahini paste
1/4 c. water
2 tsp. pomegranate molasses
1 tbsp. lemon juice
1 garlic clove, crushed
3 tbsp. parsley, chopped
salt and black pepper
3 mini cucumbers (6 to 7 oz.)
3/4 c. cherry tomatoes
seeds from 1/2 large pomegranate
a little olive oil to finish
Directions
First, burn the eggplant. To cook the eggplants on a gas stovetop, which is the most effective way, start by lining the area around the burners with foil to protect them. Put the eggplants directly on two moderate flames and roast for 12 to 15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don't catch fire. For an oven, pierce the eggplants with a sharp knife in a few places. Put them on a foil-lined tray and place directly under a hot broiler for 1 hour, turning them a few times. The eggplants need to deflate completely and their skin should burn and break.
When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes.
Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour, slightly sweet flavor.
Cut the cucumbers lengthways in half and then each half lengthways in two. Cut each quarter into 3/8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber into the eggplant mix.
To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil.
Serves 2 to 4.
Cucumber Salad with Smashed Garlic & Ginger
Ingredients
1 small red onion, very thinly sliced
1 1/2 inches fresh ginger, peeled and sliced
1 tsp. sea salt
2 large garlic cloves, peeled
4 small or 8 mini cucumbers (1 1/4 lbs.), peeled
1 tbsp. toasted sesame seeds
3 tbsp. cilantro, chopped
For the dressing:
3 tbsp. rice wine vinegar
2 tsp. sugar
2 tbsp. sunflower oil
2 tsp. toasted sesame oil
Directions
To make the dressing, whisk together all the dressing ingredients in a mixing bowl. Add the sliced red onion, mix well and leave aside to marinate for about an hour.
Place the ginger and salt in a mortar and pound well with a pestle. Add the garlic and continue pounding until it is also well crushed and broken into pieces (stop pounding before it disintegrates into a paste). Use a spatula to scrape the contents of the mortar into the bowl with the onion and dressing. Stir together.
Cut the cucumbers lengthways in half, then cut each half on an angle into 1/4-inch-thick slices. Add the cucumber to the bowl, followed by the sesame seeds and cilantro. Stir well and leave to sit for 10 minutes.
Before serving, stir the salad again, tip out some of the liquid that has accumulated at the bottom of the bowl and adjust the seasoning.
Serves 4 to 6 as a condiment or side dish.
1 small red onion, very thinly sliced
1 1/2 inches fresh ginger, peeled and sliced
1 tsp. sea salt
2 large garlic cloves, peeled
4 small or 8 mini cucumbers (1 1/4 lbs.), peeled
1 tbsp. toasted sesame seeds
3 tbsp. cilantro, chopped
For the dressing:
3 tbsp. rice wine vinegar
2 tsp. sugar
2 tbsp. sunflower oil
2 tsp. toasted sesame oil
Directions
To make the dressing, whisk together all the dressing ingredients in a mixing bowl. Add the sliced red onion, mix well and leave aside to marinate for about an hour.
Place the ginger and salt in a mortar and pound well with a pestle. Add the garlic and continue pounding until it is also well crushed and broken into pieces (stop pounding before it disintegrates into a paste). Use a spatula to scrape the contents of the mortar into the bowl with the onion and dressing. Stir together.
Cut the cucumbers lengthways in half, then cut each half on an angle into 1/4-inch-thick slices. Add the cucumber to the bowl, followed by the sesame seeds and cilantro. Stir well and leave to sit for 10 minutes.
Before serving, stir the salad again, tip out some of the liquid that has accumulated at the bottom of the bowl and adjust the seasoning.
Serves 4 to 6 as a condiment or side dish.
Soba Noodles with Eggplant & Mango
Ingredients
1/4 c. rice vinegar
1 1/2 tbsp. sugar
1/4 tsp. salt
1 garlic clove, crushed
1/2 fresh red chile, finely chopped
1 tsp. toasted sesame oil
grated zest and juice of 1 small lime
1/2 c. sunflower or avocado oil
1 small eggplant, cut into 3/4-inch dice
6 to 7 oz. soba noodles (or your favorite Asian noodles)
1 large ripe mango, cut into 3/8-inch dice or 1/4-inch thick strips
3/4 c. basil leaves, chopped (if you find Thai basil, use less of it)
3/4 c. cilantro leaves, chopped
1/2 small red onion, very thinly sliced
1 pkg. extra firm tofu, pressed and cut into 1-inch cubes
Directions
In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.
Heat only enough oil to coat a large pan and shallow-fry the eggplant. Once golden brown, remove to a colander, sprinkle liberally with salt and leave there to drain. Next, shallow-fry the tofu in a similar method, and move to paper towels to drain oil.
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well. Shake off as much of the excess water as possible.
In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.
Serves 3 as a main course.
1/4 c. rice vinegar
1 1/2 tbsp. sugar
1/4 tsp. salt
1 garlic clove, crushed
1/2 fresh red chile, finely chopped
1 tsp. toasted sesame oil
grated zest and juice of 1 small lime
1/2 c. sunflower or avocado oil
1 small eggplant, cut into 3/4-inch dice
6 to 7 oz. soba noodles (or your favorite Asian noodles)
1 large ripe mango, cut into 3/8-inch dice or 1/4-inch thick strips
3/4 c. basil leaves, chopped (if you find Thai basil, use less of it)
3/4 c. cilantro leaves, chopped
1/2 small red onion, very thinly sliced
1 pkg. extra firm tofu, pressed and cut into 1-inch cubes
Directions
In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.
Heat only enough oil to coat a large pan and shallow-fry the eggplant. Once golden brown, remove to a colander, sprinkle liberally with salt and leave there to drain. Next, shallow-fry the tofu in a similar method, and move to paper towels to drain oil.
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well. Shake off as much of the excess water as possible.
In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.
Serves 3 as a main course.
1 serving = 615 calories
Roasted Cauliflower & Garlic Soup
Ingredients
1 medium head cauliflower, chopped into florets
1 head of garlic
3 tbsp. olive oil, divided
2 carrots, peeled and diced
1 onion, diced
2 ribs celery, diced
2 tsp. smoked paprika
1/2 to 1 tsp. cayenne, to taste
4 c. vegetable broth
1 can coconut milk
2 tbsp. nutritional yeast
1 medium head cauliflower, chopped into florets
1 head of garlic
3 tbsp. olive oil, divided
2 carrots, peeled and diced
1 onion, diced
2 ribs celery, diced
2 tsp. smoked paprika
1/2 to 1 tsp. cayenne, to taste
4 c. vegetable broth
1 can coconut milk
2 tbsp. nutritional yeast
8 oz. silken tofu (optional)
chopped parsley, for garnish
Instructions
Preheat oven to 400 degrees. Cut off the top of the head of the garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil. Toss the cauliflower in olive oil, salt and pepper. Spread cauliflower in a single layer on a baking sheet. Bake the cauliflower and garlic for 30 minutes.
Heat olive oil in a large pot over medium-high heat. Add onions and cook until translucent. Add carrots and celery. Cook for a few minutes. Add paprika, cayenne and salt.
Add vegetable broth and bring to a boil. Add roasted cauliflower and garlic (squeeze the paste out of the bulb. Bring to another boil and cook for 10 to 15 minutes. Add coconut milk and nutritional yeast, silken tofu, if using. Stir and simmer over low heat until well combined.
Remove from heat and puree in Vitamix or with immersion blender until smooth. Serve with chopped parsley.
Serves 4.
NOTE: This soup really results in a cheesy almost rarebit-like flavor. If you thickened a bit by reducing liquid, this could be a delightful vegan cheese sauce for macaroni and cheese!
chopped parsley, for garnish
Instructions
Preheat oven to 400 degrees. Cut off the top of the head of the garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil. Toss the cauliflower in olive oil, salt and pepper. Spread cauliflower in a single layer on a baking sheet. Bake the cauliflower and garlic for 30 minutes.
Heat olive oil in a large pot over medium-high heat. Add onions and cook until translucent. Add carrots and celery. Cook for a few minutes. Add paprika, cayenne and salt.
Add vegetable broth and bring to a boil. Add roasted cauliflower and garlic (squeeze the paste out of the bulb. Bring to another boil and cook for 10 to 15 minutes. Add coconut milk and nutritional yeast, silken tofu, if using. Stir and simmer over low heat until well combined.
Remove from heat and puree in Vitamix or with immersion blender until smooth. Serve with chopped parsley.
Serves 4.
NOTE: This soup really results in a cheesy almost rarebit-like flavor. If you thickened a bit by reducing liquid, this could be a delightful vegan cheese sauce for macaroni and cheese!
1 serving = 365 calories
Sunday, November 4, 2018
Thai Kale Salad with Cashew Dressing
Ingredients
For the green beans:
1 c. green beans (stems removed, steamed and chopped)
1 tsp. tamari or soy sauce
1/2 tsp. sesame oil
1 tsp. maple syrup
1 tsp. sesame seeds (optional)
For the salad:
2 tsp. sesame oil
2 medium shallots, thinly sliced
2 bundles lacinato (non curly) kale (torn into bite-size pieces, large stalks removed)
3 medium whole carrots (chopped or ribboned)
1/2 medium red bell pepper (quartered and thinly sliced)
1/4 c. fresh chopped cilantro or basil
1/3 c. roasted salted cashews (or peanuts)
For the dressing:
1/3 c. salted cashew butter (or peanut butter)
1 tbsp. tamari or soy sauce
2 tsp. fresh grated (or very finely minced) ginger
1/4 c. fresh lime juice
1 tbsp. maple syrup
1 tbsp. sesame oil
1 tsp. chili garlic sauce or 1/4 tsp. red pepper flakes
Directions
Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing.
If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.
For the green beans:
1 c. green beans (stems removed, steamed and chopped)
1 tsp. tamari or soy sauce
1/2 tsp. sesame oil
1 tsp. maple syrup
1 tsp. sesame seeds (optional)
For the salad:
2 tsp. sesame oil
2 medium shallots, thinly sliced
2 bundles lacinato (non curly) kale (torn into bite-size pieces, large stalks removed)
3 medium whole carrots (chopped or ribboned)
1/2 medium red bell pepper (quartered and thinly sliced)
1/4 c. fresh chopped cilantro or basil
1/3 c. roasted salted cashews (or peanuts)
For the dressing:
1/3 c. salted cashew butter (or peanut butter)
1 tbsp. tamari or soy sauce
2 tsp. fresh grated (or very finely minced) ginger
1/4 c. fresh lime juice
1 tbsp. maple syrup
1 tbsp. sesame oil
1 tsp. chili garlic sauce or 1/4 tsp. red pepper flakes
Directions
Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing.
If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.
Subscribe to:
Posts (Atom)