Barbecue Black Bean, Kale, and Sweet Potato Veggie Burgers
Makes 6 burger patties.
INSTRUCTIONS:
1. Place one can of black beans in a food processor and pulse a few times to mash the beans but leave them slightly chunky. Pour this mixture into a mixing bowl. Add the remaining ingredients to the mixing bowl and stir to combine.
2. Heat a cast iron skillet to medium-high and add enough oil to coat the bottom of the pan.
3. Form patties out of the veggie mixture. Place patties on the hot skillet and cook until the sides begin to firm up, about 3 to 4 minutes.
4. Carefully flip the patties and cook until the patty is firm when poked. Both sides of the patty should be crisp.
5. Toast hamburger buns cut-side up in the oven on broil. Add your favorite toppings to the burger, such as avocado slices, tomato, red onion, etc.
INGREDIENTS:
2 14-ounce cans black beans, drained and rinsed
1½ cups sweet potato, roasted and chopped/lightly mashed
2 cups kale leaves, finely chopped
½ cup brown rice flour
¼ cup green onion, chopped
1 egg, lightly beaten
1 tablespoon barbecue sauce
¼ teaspoon salt
1½ teaspoons paprika
2 teaspoons chili powder
½ teaspoon garlic powder
Pinch cayenne pepper, optional
1 to 2 tablespoons olive oil for cooking
Serving Suggestions:
Toasted bun, red onion, avocado, and barbecue sauce
Blackened Salmon with Garlicy Cajun Kale
Serves 2.
INSTRUCTIONS:
1. Heat the oil in a 10" cast iron skillet to just over medium heat until the oil is smoking.
2. Carefully place the salmon flesh-down on the skillet and cook for about 3 minutes. Using a spatula, carefully flip the fillet to the skin side and cook another 6 minutes, or just until cooked through. Remove the cast iron skillet from the heat and place the fillet on a plate.
3. Allow the skillet to cool until it’s no longer smoking. Place the skillet back on the burner over low heat. Add the garlic, ginger, and kale and sauté, stirring constantly until kale has softened and is wilted, about 4 to 5 minutes.
4. Sprinkle with salt to taste and grate fresh lemon zest over the kale. Serve kale and salmon together with lemon wedges.
INGREDIENTS:
For the Salmon Fillet:
1½ tablespoons almond oil*
½ to ¾ pound salmon fillet
1 tablespoon Cajun seasoning (see recipe below)
For the Garlicy Cajun Kale:
1 head dino kale
5 cloves garlic, minced
Zest of 1 lemon
½ teaspoon Cajun seasoning
Cajun Seasoning:
2 teaspoons kosher salt
3 teaspoons garlic powder
1 teaspoon onion powder
4 teaspoons smoked paprika
1 teaspoon dried oregano
¾ teaspoon ground sage
¾ teaspoon ground black pepper
1 teaspoon ground cayenne pepper
*Or high temperature oil of choice, such as canola
Cauliflower and Kale Yellow Curry
Serves 4 to 6.
INSTRUCTIONS:
1. In a large skillet, heat ½ cup of the coconut milk over medium heat and add the chopped onion. Sauté the onion until it begins to soften, about 3 minutes.
2. Add the red potato and continue sautéing until the potato has softened but is still al dente, about 10 minutes. Add small amounts of coconut milk if pan ever becomes dry.
3. Add the garlic, ginger, cumin, turmeric, coriander, and another ½ cup of coconut milk. Sauté until the ginger and garlic are fragrant, about 3 minutes.
4. Add the cauliflower, green beans, and remaining coconut milk. Stir together well, cover, and stir every few minutes until vegetables are cooked through, about 10 to 15 minutes.
5. Add the kale leaves on top of the curry, replace the cover, and allow kale to steam until softened, about 3 minutes. Mix the kale into the curry, drizzle lime juice over everything, and serve over cooked brown rice.
INGREDIENTS:
2 14-ounce cans full-fat coconut milk, divided
1 yellow onion, chopped
2 red potatoes, chopped into ½" pieces
6 cloves garlic, minced
2 teaspoons fresh grated ginger
1 tablespoon ground cumin
2 teaspoons turmeric
1 teaspoon ground coriander
½ head cauliflower, chopped into florets
2 cups green beans, chopped
4 cups green kale leaves, chopped
1 lime, juiced
Cooked brown rice for serving
Vegetable curry is one of my favorite applications for kale. I love combining a variety of vegetables with yellow curry-spiced coconut milk to make a filling and completely healthful meal. This recipe comes together quickly, making it the perfect meal to assemble any night of the week.
Chicken and Kale Burrito Bowls
Serves 3 to 4.
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F. In a small bowl, mix together the oil, cumin, chili powder, and salt. Pour this mixture over the chicken and gently rub it into the chicken. Allow the chicken to marinate for 15 minutes. Place the chicken in a casserole dish and bake it in the oven for 35 to 40 minutes, or until the internal temperature is 160 degrees F.
2. Remove the chicken from the oven and allow it to cool slightly. Using two forks, shred the chicken into long strips (you can also chop the chicken). Set aside until ready to use.
3. While the chicken is cooking, heat 2 cups of water in a small pot until boiling. Add rice and return the water to a boil. Reduce the heat to medium-low, cover the pot, and cook until all of the water has been absorbed, about 35 to 40 minutes (or follow cook time on the package).
4. Rinse the kale leaves well, but don’t pat them dry, leaving some water on them. Chop the leaves, place them in a large skillet, and place skillet on the stove over medium-low to medium heat. Allow kale to cook, removing the lid a few times to stir, until wilted, about 5 to 8 minutes.
5. Heat the beans in a small pot until they begin to bubble. Make your burrito bowls by adding desired amount of kale, rice, beans, chicken, pico de gallo, and guacamole to each bowl.
INGREDIENTS:
1 boneless, skinless chicken breast*
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon kosher salt
1 cup brown rice
1 head curly kale, stems removed, leaves chopped
1 14-ounce can black beans
Pico de gallo (from pg. 189)
Guacamole (from pg. 185)
Cheese for serving, optional
*You can also use roast chicken
Chili Verde Shredded Chicken Enchiladas
Makes 6 enchiladas.
INSTRUCTIONS:
1. In a Dutch oven or large pot, heat oil over medium heat. Add the red onion and sauté one minute before adding bell pepper. Sauté until veggies have softened slightly, about 3 minutes.
2. Place the chicken breast in the pot on top of the veggies and cover with 2 cups of green salsa. Cover the pot, reduce heat to medium-low, and allow mixture to gently bubble for 12 minutes. Uncover the pot, flip the chicken to the other side, replace the cover, and cook an additional 8 minutes, or until cooked all the way through.
3. Add the chopped kale, cover, and allow the kale to soften, about 2 to 3 minutes.
4. Remove pot from the heat and using a fork, place chicken breast on a cutting board. Using two forks, shred the chicken. Add chicken back to the pot with the onion, pepper, and kale and mix everything together.
5. Preheat the oven to 415 degrees F.
6. Pour a small amount of green salsa in a casserole dish and spread it to coat the bottom.
7. Fill tortillas with the chicken and kale mixture, roll them up, and place them close together in the casserole dish. Cover with the remaining green salsa and cheese. Bake for 12 to 15 minutes or until cheese is melted and slightly browned. Serve with olives and other desired toppings on top.
INGREDIENTS:
2 tablespoons grapeseed or olive oil
½ red onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 boneless, skinless chicken breast
5 cups green (tomatillo) salsa, divided (see pg. 197)
4 cups tightly packed kale leaves, chopped
6 large flour tortillas
1½ cups shredded pepper jack cheese
For Serving:
Black olives
Green onion
Sour cream
Avocado
Creamy Portobello and Kale Quinoa Bake
Serves 8 to 10.
INSTRUCTIONS:
1. Rinse the quinoa well until the water that comes off of it is clear. Add the quinoa and 4 cups of water to a medium-sized pot and bring to a full boil. Reduce the heat and simmer covered until all of the water is absorbed, about 20 minutes. Remove the quinoa from the heat, fluff it with a fork. Add the half-and-half, ricotta cheese, and parmesan cheese to the hot quinoa and gently fold everything together. Set aside.
2. Add the olive oil to a large skillet and heat to medium. Add the onion and sauté until it begins to brown, about 15 minutes. Add the sliced portobello mushrooms and continue sautéing until mushrooms are deep brown and soft, about 10 to 15 minutes. Add the garlic and thyme and sauté another minute.
3. Add the diced tomatoes and bring mixture to a gentle boil. Cook until much of the liquid has cooked off (you want this to be a chunky sauce with only a small amount of liquid). Add the chopped kale leaves, cover the skillet, and cook until leaves have softened and wilted, about 3 to 5 minutes. Pour the mushroom/kale mixture into the pot with the quinoa and gently fold all of the ingredients together.
4. Preheat the oven to 400 degrees F and lightly oil a casserole dish. Pour the quinoa mixture into the casserole dish and spread it around so that it is evenly distributed. Sprinkle the shredded mozzarella and gouda cheese on top and bake in the oven until cheese has melted and begins turning brown, about 10 to 15 minutes. Serve as a main dish or a side dish!
INGREDIENTS:
2 cups uncooked quinoa
3 tablespoons olive oil
1 yellow onion, chopped
5 portobello mushrooms, sliced ¼ " thick
8 cloves garlic, minced
2 teaspoons fresh thyme
1 28-ounce can diced tomatoes
1 head dino kale, leaves chopped
1 teaspoon salt
½ cup half-and-half or cream
½ cup ricotta cheese
¾ cup grated parmesan cheese
2 cups shredded mozzarella cheese
1 cup shredded gouda cheese
Eggplant, Kale, and Chickpea Tacos with Charmoula Sauce
Serves 3 to 4.
INSTRUCTIONS:
1. In a large sauté pan, heat the olive oil and butter over medium heat.
2. Add the eggplant and use a spatula to toss the eggplant in the oil/butter to evenly coat. Sauté until eggplant begins turning brown, about 3 minutes.
3. Add the chopped garlic and chickpeas. Continue sautéing, stirring consistently until eggplant is very brown and begins losing its form, about 5 to 8 minutes.
4. Add the chopped kale and continue sautéing and stirring until kale has softened, about 5 minutes.
5. In a small separate skillet, heat tortillas one or two at a time over medium heat until warm.
6. Add desired amount of veggie mixture to tortillas and drizzle Charmoula sauce on top.
INGREDIENTS:
3 tablespoons olive oil
1 tablespoon unsalted butter
1 eggplant, unpeeled, chopped into strips (unpeeled)
6 cloves garlic
1 14-ounce can chickpeas, drained and rinsed
1 head dino kale ½ teaspoon kosher salt
6 to 8 corn or flour tortillas
Charmoula sauce (pg. 181)
These Middle Eastern-inspired tacos are packed with flavor and nutrition. Using the Charmoula sauce from the sauces section of this book adds an earthy and zesty flavor to the buttery vegetarian taco filling. As an alternative to tacos, this mixture can be served on rustic toasted bread as an appetizer, or on its own as a vegetable side dish.
Turkey Sausage, Bell Pepper, Mushroom Pizza on Spinach and Kale Crust (gluten & grain-free pizza crust)
Serves 4.
INGREDIENTS:
For Kale and Spinach “Pizza Crust”:
1 pound bag frozen chopped kale
1 pound bag frozen chopped spinach
4 eggs
5 cloves garlic, minced
Recipe makes two 13" round pizzas, or one baking sheet pizza
6 large tomatoes (or 2 14-ounce cans diced tomatoes)
5 cloves garlic, minced
½ yellow onion, finely chopped
8 large basil leaves, chopped
2 tablespoons chopped fresh parsley
Dash of salt and pepper
Pinch of cayenne pepper
Suggested Toppings:
1 cup ground turkey Italian sausage, cooked
8 ounces mozzarella cheese, shredded
8 baby bella mushrooms
1 red bell pepper, thinly sliced lengthwise
2 tablespoons sun-dried tomatoes
It may seem strange to build a pizza on kale and spinach, but greens make an incredibly tasty crust! This nutritious and gluten-free crust can be used to make your favorite pizza, or cut into squares for making sandwiches or paninis.
INSTRUCTIONS:
For the Pizza Crust:
1. Preheat the oven to 350 degrees F and spread the frozen chopped kale and spinach on a cookie sheet. Bake in the oven for 10 minutes, enough time to thaw the greens. Remove the kale and spinach from the oven and squeeze the water out of them; you can put the greens in a cheesecloth for this step or use just your hands.
2. While the greens are thawing in the oven, heat the butter in a skillet over medium heat. Add the garlic and sun-dried tomatoes and cook just until garlic is fragrant and softened, about 3 minutes. Remove from heat and set aside to cool.
3. Beat the eggs in a medium-sized mixing bowl. Place the greens in the mixing bowl with the egg. Add the sautéed garlic and sun-dried tomatoes into the mixing bowl and mix all ingredients well, ensuring the eggs are well incorporated.
4. Increase oven heat to 375 degrees F. Place a sheet of parchment paper on top of your pizza trays. If you don’t have pizza trays, it is perfectly acceptable to use a large cookie sheet instead. Pour the green mixture onto the parchment paper and with a fork or your fingers, pat down the greens until the entire pizza tray is evenly covered. Place both pizza crusts in the oven and bake for 30 to 35 minutes until the edges are barely beginning to crisp and the crust feels firm.
For the Pizza Sauce:
1. While the pizza crust is baking, assemble your pizza sauce. Over medium heat, sauté the onion and garlic until fragrant and soft. Add the coarsely chopped tomatoes, bring to a slight boil, then turn heat to low. Add basil, parsley, salt, pepper, and cayenne pepper and simmer covered while the pizza crust is baking, stirring occasionally, about 30 minutes.
To Prepare the Pizzas:
1. Heat the sun-dried tomatoes in 1 tablespoon of oil over medium heat. Once warm, add the red bell pepper and mushroom slices and sauté until fragrant and beginning to soften, about 2 minutes. Add the turkey sausage and allow it to brown on all sides. You do not need to let the sausage cook all the way through, as it will continue to cook in the oven. Remove from heat.
2. Turn oven heat up to 400 degrees F. Assemble your pizzas, adding sauce first. Sprinkle mozzarella cheese liberally and arrange your red bell pepper, mushrooms, sun-dried tomatoes, and sausage on top. Place pizzas in the oven and bake for 10 minutes until cheese is fully melted and toppings have reached the desired crispness.
Indian Lamb Curry with Kale
Serves 4 to 6.
INSTRUCTIONS:
1. In a large pot or Dutch oven, heat the oil to medium and sauté the onion until it begins to turn translucent, about 8 minutes.
2. Add the garlic and fresh ginger and sauté an additional 3 minutes.
3. Add the lamb stew meat and allow it to brown slightly but do not cook it all the way through. Add the coconut milk and curry powder and stir well to combine everything.
4. Bring the curry to a gentle boil and then reduce the heat to medium-low. Allow it to simmer, covered, for 15 minutes, or until lamb is cooked but still tender.
5. Add the chopped kale leaves, mix them into the curry, and cover the pot to allow the leaves to steam and soften, about 3 to 4 minutes.
6. Serve the curry over rice.
INGREDIENTS:
2 tablespoons grapeseed or olive oil
1 large yellow onion, chopped
6 cloves garlic, minced
2 tablespoons fresh ginger, peeled and finely grated
3 pounds lamb stew meat
1 14-ounce can full-fat coconut milk
3 tablespoons yellow curry powder
2 to 3 cups tightly packed green kale leaves, chopped
Rice for serving
Lemony Braised Chicken and Kale
Serves 3 to 4.
INSTRUCTIONS:
1. Butcher the chicken into pieces.
2. Heat 2 tablespoons of the oil in a large cast iron skillet to medium-high heat.
3. Sprinkle the raw chicken pieces with salt and pepper. Place the pieces of chicken skin-side down on the cast iron skillet. Cook until the chicken becomes crispy and browned, about 8 minutes. Flip chicken to the other side and cook another 2 to 3 minutes, but do not cook the chicken all the way through. Put chicken pieces on a plate and set aside.
4. Preheat the oven to 425 degrees F.
5. In a Dutch oven or all-metal or cast iron pot, heat 1 tablespoon of oil over medium heat on the stovetop. Add the chopped onion and sauté until translucent, about 8 minutes. Add the garlic and sauté another couple of minutes.
6. Arrange the pieces of chicken in the pot so that they are skin-side up. Pour the chicken broth, wine, lemon juice, and lemon zest over the chicken.
7. Cover the pot and place it in the oven. Allow chicken to cook for 20 to 25 minutes until the chicken breasts reach 160 degrees F and the thigh pieces reach 180 degrees F.
8. Five minutes before the chicken is ready, remove the pot from the oven, add the kale leaves, stir them into the chicken and broth, and place the pot back in the oven. Allow the leaves to steam for 5 minutes, stirring once if desired. Carefully remove the pot from the oven. Scoop kale and chicken onto plates and spoon the broth over the food. The broth gives the meal a great deal of flavor.
INGREDIENTS:
1 whole chicken
3 tablespoons grapeseed or canola oil, divided
1 large yellow onion, chopped
6 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup dry white wine, such as chardonnay or sauvignon blanc
1 whole lemon, zested and juiced
1 head green kale, leaves chopped
Salt and pepper to taste
Sautéed Shrimp and Kale Tacos with Pineapple, Corn, and Kale Salsa
Serves 3 to 4.
INSTRUCTIONS:
1. Add olive oil and butter to a skillet and heat to medium-high.
2. Add garlic, ginger, curry powder, paprika, and salt and cook sauté one minute before adding shrimp. Cook the shrimp about 1 to 2 minutes on each side until they turn pink and are cooked all the way through. Add the chopped kale leaves in with the shrimp and cover the skillet, allowing the kale leaves to steam and soften, about 1 to 2 minutes.
3. Wrap the corn tortillas in foil and heat them in the oven at 350 degrees F, until warm.
4. Assemble the tacos by adding desired amount of kale, shrimp, Pineapple-Corn-Kale Salsa, and your other favorite taco toppings.
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon butter
1 pound shrimp, peeled
1 head green curly kale, stems removed, leaves chopped
5 cloves garlic, minced
2 teaspoons fresh ginger, peeled and grated
3 teaspoons yellow curry powder
½ teaspoon paprika
Pinch of salt
For Serving:
Pineapple, Corn, and Kale Salsa (pg. 191)
Avocado
Corn tortillas
Shrimp, Artichoke Heart, Sun-Dried Tomato Pesto Pizza
Makes one 12-inch pizza.
INSTRUCTIONS:
For Preparing the Pizza Dough:
1. Pour ¾ cup warm water in a bowl. The water should feel slightly warm to the touch and should be no higher than 100 degrees F, and no less than 80 degrees F.
2. Add the packet of yeast and mix using a fork.
3. Add ¼ cup of the all-purpose flour and mix until all chunks disappear. Allow this mixture to sit for 15 minutes with a towel covering the bowl. This process gives the yeast time to activate and some food to munch on to make it happy.
4. Add 1 cup of flour to the yeast and mix thoroughly.
5. Begin adding the remaining flour, ¼ cup at a time and mixing until incorporated. By now, the dough should be forming and moving away from the sides of the bowl. If it is still too sticky to grab with your hands, dust a little more flour on the dough.
6. Turn dough out onto a floured surface and knead for a minute or so. The dough needs to stay soft and not get too tough, so don’t overzealously knead. You should end up with a ball of dough that does not stick to your hands but also does not crumble apart.
7. Coat the ball of dough with a little olive oil and place it in a large mixing bowl with a towel over it. Allow dough to sit 30 minutes.
8. Preheat the oven to 375 degrees F.
9. Prepare a pizza tray or baking dish by coating it lightly with olive oil.
10. Remove dough from bowl, knead for about 30 seconds, then either roll the dough out or press it into a 12" pizza tray or baking dish using your hands. If the dough gets craggly around the edges, simply smooth it out by pressing it together.
11. Bake the dough for 15 to 18 minutes, or until it begins to turn golden brown on the edges and feels firm to the touch.
12. Remove pizza crust from the oven, leaving the oven at 375 degrees F, and build your pizza.
To Prepare the Pizza:
1. In a small skillet, heat the oil to medium and add the shrimp, garlic, and lemon juice. Allow shrimp to cook on one side for about 1 to 2 minutes, or until the sides begin to firm up. Flip shrimp to the other side and continue cooking another minute or two, or until the shrimp are cooked through.
2. Spread the pesto sauce over the pizza crust, then add the sun-dried tomatoes, cheese, artichoke hearts, and shrimp.
3. Bake for 15 to 20 minutes, or until the cheese is melted and beginning to brown, and the crust is crispy.
4. Allow the pizza to cool 8 to 10 minutes before slicing and serving it up.
INGREDIENTS:
For the Pizza Crust:
¾ cup warm water (around 100 degrees F).
1 packet dry yeast
1 teaspoon salt
2 ¼ cup gluten-free all-purpose flour, plus more for dusting
For the Pizza Toppings:
1 tablespoon olive oil
¼ to ½ pound raw shrimp, shelled
Juice of 1 lemon
4 cloves garlic
⅓ cup pesto sauce
½ cup artichoke hearts
¼ cup julienne cut sun-dried tomatoes
1 ¼ cups shredded mozzarella cheese
Spaghetti Squash with Spicy Mushroom, Roasted Garlic, and Kale Sauce
Serves 4.
INSTRUCTIONS:
To Prepare the Spaghetti Squash:
1. Preheat the oven to 400 degrees F.
2. Chop the tip and the tail off of the spaghetti squash, cut it in half lengthwise, and scoop the seeds out of each half.
3. Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet.
4. Chop the tops off of each bulb of garlic and drizzle olive oil over the exposed cloves. Wrap each bulb in foil and place on the baking sheet with the spaghetti squash. Roast the squash and garlic for 45 to 50 minutes.
5. When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl.
To Prepare the Spicy Sauce:
1. While the squash is roasting, prepare the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add the onion and sauté, stirring consistently until onion begins to turn brown, about 8 minutes. Add the chopped mushrooms and continue sautéing until the mushrooms begin to cook down and are browned, about another 8 minutes.
3. Add the remaining ingredients except for the kale and basil and stir together. Bring sauce to a full boil.
4. Reduce heat to a gentle boil and cook covered for 45 minutes.
5. Remove the cover, add the chopped kale and basil leaves, replace the cover, and simmer an additional 10 to 15 minutes.
6. Serve the spaghetti squash with desired amount of sauce on top along with rustic bread.
Note: You can also add chicken to this recipe for some animal protein.
The ingredients for this sauce are very simple, and yet it comes out packed with flavor. For those who are gluten-intolerant or simply like to limit gluten, spaghetti squash is a great alternative to pasta.
INGREDIENTS:
1 spaghetti squash
2 garlic bulbs
For the Sauce:
2 tablespoons olive oil
1 yellow onion, chopped
10 crimini mushrooms, chopped into sixths
1 28-ounce can diced tomatoes
⅓ cup vegetable or chicken broth (or water)
1 teaspoon oregano
½ teaspoon dried rosemary
1 teaspoon ground sage
½ teaspoon ground cayenne
1 teaspoon salt
1 head of dino kale, chopped
1 tablespoon fresh basil leaves, chopped
Roasted Portobello Mushrooms with Eggplant Caponata
Serves 6.
INSTRUCTIONS:
1. In a large skillet, heat ½ cup of the olive oil to medium and add the chopped eggplant. Toss the eggplant to evenly coat in oil. Sauté, stirring frequently, until eggplant has browned, begins cooking down, and is soft, about 10 minutes. Pour the eggplant into a bowl and set aside.
2. Place the skillet back on the stove and add ¼ cup of oil. Add the onion and celery and sauté, stirring every couple of minutes, until veggies are cooked through, about 10 minutes. Add the garlic and sauté another 2 minutes.
3. Add the raisins, capers, olives, diced tomatoes, vinegar, salt, and remaining oil. Bring mixture to a full boil, reduce the heat, and allow the sauce to boil gently (uncovered) until much of the liquid has been reduced, about 15 minutes. Add the parsley, kale, and basil and stir everything together well. Cook until kale has wilted, about 5 to 8 minutes.
4. While the caponata is simmering, prepare the roasted mushrooms. Preheat the oven to 350 degrees F. Remove the stems from the mushrooms and lightly oil them. Place them on a parchment-lined baking sheet and bake for 25 to 30 minutes, or until mushrooms are soft, fragrant, and dark juices are seeping out. Pile desired amount of hot eggplant caponata on the mushrooms. Serve as a side dish or as a main dish with bread and salad.
INGREDIENTS:
6 portobello mushrooms
Olive oil
Salt and pepper
For the Caponata:
2 cups olive oil, divided
1 large eggplant, peeled and chopped into 1" cubes
1 yellow onion, chopped
2 celery stalks, chopped
6 cloves garlic, minced
½ cup raisins
2 tablespoons capers
⅔ cup pitted Kalamata olives, halved
1 14-ounce can diced tomatoes
¼ cup red wine vinegar
½ teaspoon salt
½ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 head lacinato kale, chopped
Sweet Potato Veggie Burritos with Coconut Curry Sauce
Makes 3 to 4 burritos.
INSTRUCTIONS:
1. In a bowl, mix together all of the ingredients for the coconut curry sauce until a uniform consistency is achieved. You can also blend all of the ingredients together in a blender.
2. Preheat the oven to 400 degrees F. Using a fork, poke holes in the sweet potato and then wrap it in foil. Place it on a baking sheet and roast it in the oven for 60 minutes, or until very soft.
3. Remove from the oven and allow potato to cool. When cool enough to handle, peel the skin off of the potato and mash the flesh using a fork.
4. While the potato is cooking, prepare the rice by bringing 2 cups of water to a boil. Add the rice to the boiling water, stir, and cover. Reduce the heat to medium-low and simmer for 35 to 40 minutes, or until water is absorbed (follow time instructions on your rice package).
5. In a small pot, heat the garbanzo beans until hot.
6. Heat the tortillas in a skillet over medium heat until warm (or wrap in foil and bake in the oven until warm).
INGREDIENTS:
For the Burritos:
1 large sweet potato, roasted
1 head kale, steamed
1 14-ounce can garbanzo beans
1 cup uncooked brown rice
3 to 4 large flour tortillas
For the Coconut Curry Sauce:
1 cup full-fat canned coconut milk
½ cup tahini
¼ cup + 1 tablespoon liquid aminos*
1 tablespoon curry powder, or to taste
¼ teaspoon salt
The thought of using a coconut curry sauce in a burrito as opposed to salsa may seem strange, but the coconut curry sauce pairs perfectly with the combination of vegetables in this burrito, and is absolutely delicious! This sauce can also be used for vegetable stir fry, as a dipping sauce, or as the perfect topping to a sweet potato veggie burger.
Vegetable Stir Fry with Turmeric Rice
Serves 3.
INSTRUCTIONS:
1. Rinse the rice well with water. In a pot, add the rinsed rice with the water (or broth) and salt. Allow the rice to sit for 15 minutes. Place the pot on the stove, covered, and bring it to a full boil. Immediately decrease the heat and add the turmeric. Stir, cover the pot again, and simmer for 35 minutes, or until the rice has absorbed all of the liquid.
2. In a wok or skillet, heat about 2 tablespoons of the sesame oil to medium-high. When the wok is all the way hot, add the onion and sauté, stirring constantly, until the onion softens but is still al dente (3 to 5 minutes). Pour the onion into a large bowl.
3. Add the cauliflower to the wok and turn down the heat to medium. Allow the cauliflower to cook, stirring every couple of minutes, until it has browned slightly but is still al dente, about 10 minutes. Add cauliflower to the bowl with the onion.
4. Add 1 tablespoon of sesame oil to the wok and add the green beans and mushrooms. Sauté until the veggies are soft and the mushrooms turn deep brown with a slight crisp on the outside, about 8 minutes. Add the green beans and mushrooms to the bowl with the other veggies.
5. Turn the heat down to medium-low and add the chopped kale leaves. Stir constantly until the kale leaves have wilted, about 3 minutes. Add the kale to the rest of the veggies. Add the remaining sesame oil, Thai chili, garlic, vinegar, honey, and fish sauce to the wok. Sauté on medium-low until garlic is soft and fragrant, about 3 to 5 minutes. Pour this mixture over the vegetables and mix well. Serve stir fry vegetables over turmeric rice.
INGREDIENTS:
For the Stir Fry:
⅓ cup sesame oil, divided
1 red onion
½ head cauliflower
6 mushrooms, chopped
3 cups green beans, chopped into 1" pieces
1 head Russian red or green kale, chopped
1 Thai chili, seeds removed, finely chopped
8 cloves garlic, minced
2 tablespoons rice vinegar (or white vinegar)
2 teaspoons honey
2 tablespoons fish sauce
For the Rice:
1 cup basmati brown rice
2 ½ cups water*
½ teaspoon salt
½ teaspoon ground turmeric
*You can also use vegetable or chicken broth for more flavor.
