Archive for the 'kale' Category

11
Jan
11

The world needs another Kale Salad recipe

The top selling salad at work is the Kale Carrot.  I made a batch of it yesterday.  It will all be sold out by the end of today.  How much kale is in a batch at a busy deli?  20 large bunches.  8 cups of toasted sunflower seeds and about 25 carrots. 

A few posts back I gave you the recipe for the kale salad we sell at work.  Kale is our new green at home.  I used to make dinner salad with romaine, but it has been replaced with kale.  I love it!  Plus, it has to be better for us than romaine or leafy green lettuce, right?

Lots of good nutrition in that bowl

According to Food Lover’s Companion, kale is a member of the cabbage family.  It is a cruciferous plant (having four-petaled flowers, suggestive of a cross) that provides ample amounts of vitamins A and C, folic acid, calcium and iron.  I knew it was better for us than romaine!

So, last night our salad consisted of kale, shredded carrot, red onion, thinly sliced, a handful of chopped walnuts and satsuma wedges.  The satsumas are in season now and are oh, so sweet and juicy.  Be sure to remove the stems from the kale and wash the leaves.  Slice the leaves into thin strips.

Pretty little citrusy dressing

The dressing is what really made this salad outstanding.   Here goes:

1 large spoonful (2 tablespoons) of vegenaise

1 heaping tablespoon of frozen orange juice conentrate

1 tablespoon of orange muscat vinegar (Trader Joe’s)

2 teaspoons toasted sesame oil

2 teaspoons pure maple syrup

zest of one orange

Whisk it all together in a small bowl and dress salad.  Salad is best if the dressing has a chance to soak into the kale for about 30 minutes or more before serving.  I usually make the salad first and then prepare the rest of our meal.

A microplane is a great tool for zesting

If you don’t have a microplane, you can use a cheese grater.  A microplane is just so much easier to use and you get a finer zest.

A lovely salad for any time of the year

I hope you give this one a try.  We really liked it.  What did I serve this with?  Butternut Squash Ravioli in a garlic veloute sauce topped with Parmesan cheese and sweet and spicy roasted Brussel sprouts.  But it would be good just on it’s own with perhaps a hunk of garlic bread.

23
Nov
10

Everyday is Thanksgiving at our House

We don’t need a once a year holiday to feel grateful or to eat a big dinner.  Katie and I exchange gratitude lists every day and have since the beginning of our relationship of over 3 years.  I often talk about what I’m grateful for at work and my co-workers share in this as well.  It just feels good to talk about the good stuff in life rather than dwell on the crappy side of things.

As far as food goes, I make dinner every night and it pretty much always looks like this.

Dinner is served!

I don’t always have a centerpiece decoration on the table,  but I like it.  There is, however, always a tablecloth and place mats.  I’m just funny that way (Ok, I’m funny in a lot of ways!).  Dinner at our place always has a green salad of some sort, a grain, some sort of vegetarian protein and at least two vegetables.  We’ve cut way back on bread, pasta and cheese, so we tend to eat semi vegan meals.

Tonight I made a quinoa pilaf with toasted pecans and dried cranberries, roasted butternut squash, from our garden, paired with Fuji apple and Field Roast Applewood Smoked Sausage (it’s vegan, of course), steamed broccoli and kale and mesclan salad (also from the garden).

 It was delicious!

A full plate of food, we get full, yet never feel stuffed eating like this

Yummy quinoa pilaf. don't worry, I'll give you the recipe.

QUINOA PILAF

serves 2

1/2 cup quinoa
3/4 cup mushroom broth
1/4 cup chopped onion
1/4 cup chopped pecans
1/4 cup dried cranberries
olive oil, salt and pepper

In a small pan, bring broth to a boil.  Stir in quinoa, cover and lower heat to simmer.   Steam for 19 minutes or until all of the liquid is absorbed.  Meanwhile, in a saute pan, heat a small amount of oil and saute onion until a bit browned.  Add nuts and cranberries.   Stir and heat through until nuts impart a wonderful fragrance.  Stir into cooked quinoa and season with salt and pepper to taste.

Butternut squash, Fuji apple and Applewood smoked Vegan sausage tossed in olive oil, maple syrup, salt and pepper, place in baking pan, cover with foil and bake for 35 -40 minutes at 350 degrees.

I hope you all have a wonderful Thanksgiving Holiday.  Katie and I will probably do our usual routine:  stay in our jammies, make homemade pizza, watch movies, play pool and eat pumpkin pie!

31
Mar
10

Can I get that recipe?

Kale, Carrot & Walnut Salad ala Vampiregran

Those of you who know me personally know where I work.  You also know that the deli there is pretty popular.  We sell a lot of salads, especially when the weather warms up and everyone is dashing off to the nearby park for an impromptu picnic.  The kale salad is probably the most popular salad going these days or at least a close second.  The Mac n Cheese salad may have to step down as the favorite as the kale serges ahead.

My version of the kale salad is a bit more spicy than what we sell at work.  I always like to ramp up the spices, ya’ know, give it some kick and pizzazz!  So, without further ado, here is “that recipe”.

Kale, Carrot & Walnut Salad

 

1 large bunch dark green curly kale

4 large carrots, peeled and grated

½ cup chopped walnuts

 

¼ cup Veganaise*

1 tablespoon tamari

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

¼ teaspoon cayenne

½ teaspoon ground cumin

1 medium clove garlic, minced

 

Remove stems from kale.  Slice kale into thin ribbons.  In a large bowl, combine kale, grated carrots, and walnuts.

In a smaller bowl combine remaining ingredients.  Whisk until smooth.  Pour over kale mixture and toss to coat.

This salad holds well for up to three days in the refrigerator.

* Veganaise is a vegan mayonnaise.  You could substitute regular mayonnaise, if you prefer.




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