Day 260 Kale with Orange and Grapefruit

Kale with Orange and Grapefruit

1 Pound Kale, stems removed and chopped
1 Can Cannellini Beans
2 Oranges, segmented and sliced
1 Grapefruit, segmented and sliced
1/2 Cup Orange Juice
1/2 Cup Grapefruit Juice
1 Onion, diced
2 Cloves Garlic, minced
2 Tablespoons Raspberry Wine Vinegar
1/2 Cup Total Parsley and Cilantro, chopped
1 Cup Veggie Stock
Salt and Pepper to taste
1/4 Cup Almonds, chopped

Kale

1.  In a large saucepan over medium heat, add the juices and stock. Bring to a boil and add the kale, onion, beans and garlic.  Cook for 10 minutes.

2.  Reduce heat and add the vinegar, herbs and salt and pepper.  Mix well.

Fruit sections

3.  Turn off the heat and add the fruit and almonds.

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Day 242 Braised Kale

Braised Kale

1 Pound Kale, stemmed and chopped
1 Anaheim Pepper, chopped
1/2 Cup Celery, chopped
1 Onion, diced
2 Cloves Garlic, minced
Red Wine Vinegar, 1 Tablespoon per serving
1/4 Cup Parsley, chopped
1/4 Cup Cilantro, chopped
3 Cups Veggie Stock
Pepper to taste
Romaine lettuce, chopped

Fresh chopped kale

1.  Heat 1/2 cup stock in a large pot.

2.  Add garlic and onions and cook till soft.  Add the pepper and celery and cook 5 minutes over medium heat.

3.  Add the kale and the rest of the stock.  Mix well.  Cook until the kale is wilted.  Add the herbs and pepper,

4.  Place the desired amount of lettuce in a bowl.  Sprinkle 1 tablespoon of red wine vinegar over the lettuce.  Spoon the kale mix over the lettuce.  Pour some of the hot stock over the dish to wilt the romaine.

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Day 220 Cauliflower, Kale and Collard Greens in Coconut Milk

Cauliflower, Kale, and Collard Greens in Coconut Milk

1 Pound Dinosaur Kale, stemmed and chopped
1 Bunch Collard Greens, stemmed and chopped
1 Head Cauliflower, chopped
2 Cups Cooked Lima Beans
2 Cups Coconut Milk
2 Cups Veggie Stock
1/2 Teaspoon Nutmeg
Salt and Pepper to taste
Toasted Coconut for garnish

1.  In a large pot add the stock and coconut milk and bring to a boil.  Add all ingredients except coconut.  Reduce heat and simmer until the cauliflower is soft.

Toasted coconut

2.  Pour into serving bowls and garnish with the toasted coconut.

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Day 181 Quinoa, Kale and Beans

Quinoa, Kale and Beans

1 Can Aduki Beans, drained and rinsed
3 Cups Cooked Quinoa, from 1 cup dry
1 Bunch Kale, stems removed and sliced
2 Carrots, peeled and sliced
1/2 Cup Brazil Nuts, chopped
1/2 Cup Sunflower Seeds
1 Cup Stock

Dressing
Juice of 1 Orange
Juice of 1 Lemon
2 Cloves Garlic, minced
1 Pinch Salt
1 Pinch Cayenne
2 Tablespoons Chives, chopped

Dinosaur Kale

1.  Cook the kale and carrots in the stock until softened.  Add the beans and quinoa and heat through.

Kale and carrots simmering

2.  Whisk all the dressing ingredients together.  Add to the bean dish.  Add the nuts and seeds.  Mix well.

Dressing

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Day 163 Oil Free Kale Salad

Oil Free Kale Salad

1 Bunch Kale, destemmed and sliced
1 Avocado
1 Carrot, peeled and julienned
1 Tomato, chopped
1 White Onion, chopped
1 Lemon, juiced
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 Tablespoon Sesame Seeds
1 Tablespoon Sunflower Seeds

Kale and carrots

1.  Put kale and carrots in a large bowl.

Avocado dressing

2. Scoop the avocado into a small bowl.  Add the lemon juice and mash together.  Add the pepper and garlic powder and mix.

3.  Pour the avocado mix on top of the kale.  Using your hands, massage the dressing into the leaves.

4.  Mix in the onion, tomato, and seeds.

Goes well with quinoa.

Pairs well with an Italian White Wine,

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Day 107 Roasted Red Peppers Stuffed with Rice and Kale

Roasted Red Peppers Stuffed with Rice and Kale

Peppers
3 Red Bell Peppers, halved and seeds removed
1 Tablespoon Olive Oil
Salt and Pepper to taste

Filling
8 Ounces Kale, stems trimmed
1 Tablespoon Olive Oil
1 Onion, chopped
1/2 Cup Red Pepper, chopped
2 Garlic Cloves, minced
3/4 Cup Cooked Brown Rice
1/2 Cup Nutritional Yeast
1/4 Cup Pine Nuts, toasted
1 Tablespoon Lemon Juice
Salt and Pepper to taste

Roasted Peppers

1.  To prepare peppers, preheat oven to 400F.  Lightly brush the peppers on both sides with olive oil; sprinkle the insides with salt and pepper. Place cut side down on a baking pan.  Bake 15 minutes, let cool slightly.  Turn cut side up.

2.  To prepare filling:  Bring salted water to a boil in a large pan. Stir in kale, cover and cook until tender, 10 to 12 minutes.  Drain, rinse under cold water; squeeze dry.  Finely chop.

3.  Heat oil in a large skillet over medium heat.  Add onion and chopped bell pepper, cook, stirring often until onion is translucent.  Add garlic and kale, cook for a minute.  Add the rice, nutritional yeast, pine nuts and lemon juice.  Removed from heat.  If the mixture is too dry, add some stock.  Salt and pepper to taste.  Divide the filling among the pepper halves.

4.  Bake for 20 -25 minutes until well heated.

Goes well with House Salad.

Soundtrack Texas Hippie Coalition - Peacemaker

Addicted to Results 4/14

Hemp Protein Green Smoothie

Time for another Addicted to Results challenge at Canton Club. I will be using the blog as a food log.  I started the day with a Hemp Protein Green Smoothie.  This is a blend of water, frozen pineapple, ginger, hemp protein, frozen banana, lemon and ice.  This kept me fueled for a 3 mile and some treadmill inclines.

Lunch was a modification of the Tofu Fra Diavolo.  I did not quite have of the sauce for a serving, so I made up the difference with some Kale Salsa on top of the whole wheat spaghetti.   It worked.

A snack of banana with  almond butter spread on it, was my pre workout snack before the XPF Foundations class at the gym.  The class is a circuit of resistance training with some cardio thrown in.  Yes, I am sore today.

Roasted tomatoes

In the afternoon I made a large batch of roasted tomatoes to use for several meal.  The tomatoes were quartered and seasoned with salt, pepper and parsley and cooked in a bit of olive oil.  Once they done, a splash of red wine was added.

Barley Salad

The base of dinner was a Barley Salad.  I used some of the barley that was cooked a few days ago and added cucumber, kalamata olives, Kale Salsa, Roasted Tomatoes, chickpeas and a Lemon Vinaigrette that I had also made earlier. 

Lemon Vinaigrette

The vinaigrette is easy.  Some fresh meyer lemon juice, olive oil, salt, black pepper, and a little bit of sugar.

This is the final dish.  The Barley Salad is on top of some butter lettuce and topped with some Beyond Meat mock chicken.

Kale Salsa

Spring things

Fresh Basil

With the start of spring, I thought I write about some food things that are going on. Yesterday was a lot of prep items that ended in a delicious meal. I started off with some Kale Salsa.  Yes, you can put kale in anything.  Tomatillos are not in season and I had a bunch on Dinosaur Kale on hand.  So throw in some sweet onion, tomato, jalapeno, cilantro, lime juice and a lot of garlic and you get salsa.

Kale salsa

I also have not made fresh bread in a while. I made an Acorn Squash Bread that is similar to a Potato Bread.  A baked squash is pureed with soy milk, Earth Balance, and a little bit of salt and sugar.  White flour with some dried sage and prepped yeast are added for the dough.  After the first rising, I made 12 rolls and one baguette.  The bread was dipped in Earth Balance and sesame seeds before the second rise.

Squash Bread

Dinner used both of those items to make Black Bean Burgers.  The burgers were a mix of black beans, salsa, tortilla chips, green onion, vegan cheddar, soaked oatmeal, salt and pepper.

Black Bean Burgers

On the side, I made some nachos using leftover white corn tortilla chips. salsa, 'cheese', and green onion.  These were baked for a few minutes to melt the cheese.

Nachos

The assembled dinner.

Staying the Course

Blogging two days in a row,  maybe I can keep this up on a regular basis again.  Here is another tea I have sipping.  It is a mix of berries, white tea and little bit of Darjeeling. Good for a cold day.

Lemon hummus



My most recent batch of hummus was made with chickpeas, tahini and lots of lemon. I pulled this recipe from an old weight watchers cookbook. It is definitely a different flavor profile. I ate it with some flaxseed crackers that are high in seeds and whole grains.  I have had these several times.  They have a nice crunch and lots of nuttiness.

Green Smoothie

This time for breakfast I went with the green smoothie.  It does not look very appetizing in the blender.  It was made from an avocado, spinach, soy milk, protein powder and spirulina.  It was not the best tasting of smoothies. Bananas make a much better base.

 

Lunch was a simple baked sweet potato with a broccoli and pesto topping.  The broccoli was microwaved with garlic powder and lemon juice. 



I saw a list a few weeks back about things you do once you start eating vegan.  One thing on the list was that most meals are one dish meals.  That's what I do a lot of know.  Tonight's plan was a mix of rice, broccoli, cauliflower, potato, onion and carrot with some mole sauce.  On the side would be a sautee of greens - kale, collard greens and spinach.  However, I got home from the gym at 8:00 and decided to just mix everything together. That worked. I had already chopped everything up earlier in the day so it was a quick cook in a skillet. 



Back to winter

Fruit smoothie

For breakfast, I usually have a smoothie. I have been making a lot with spinach, oatmeal, or other super healthy stuff. But sometimes, you just want a simple fruit drink. This one was made with a frozen banana, strawberries  and soy milk.  Just some simple ingredients and a great taste.

I made a large salad and fresh dressing to accompany our meals for the next few days.  The dressing is made with white vinegar, avocado oil, olive oil, dijon mustard, red onion, garlic, salt and pepper.  The salad is butter lettuce with avocado, carrot, tomato and cucumber.  The recipe is from a Mexican cookbook, Pati's Mexican Table which uses simple, fresh ingredients for the recipes.

I had the salad with a burrito made with quinoa, spinach, sauteed veggies consisting of carrot, potato, cabbage and celery.  I topped it with homemade salsa created from a recipe with the same cookbook.  The

Burrito

tortilla was made with sprouted grains including millet, quinoa, whole wheat, and sesame seeds. It was made by the Engine 2 company.  This one is better than the brown rice version I had tried earlier.  The taste is good, but it is not very bendable and tears when trying to fold into a burrito.

For dinner I combined brown rice, roasted kale, urad beans and a pineapple curry sauce.  The kale was roasted into kale chips with garlic seasonings.  Urad beans are Indian and look a little bit like barley.  The dried beans cook in about the same amount of time as the brown rice so they do not need to be made in advance.  I topped the dish off with a pre made sauce which was a mild curry. The flavors were strong, but not overwhelming.  I recommend it. We also had the green salad and added some sunflower seeds and almonds to it.

Curry sauce

I like trying new tastes, and I found this tea yesterday.  It is roasted dandelion root.  There is definitely a roasted taste to it and it is very earthy in flavor.

Tea