Gram Flour Dumplings in Spicy Coconut Milk Broth

Thai Peanut Tempeh with Carrots & Kale

We had an Indian guest cook at the recent monthly cooking club I host for busy moms. She filled me in on an Indian kitchen staple: pulverize several heads of garlic with a big hunk of ginger, place in small tub and store in the kitchen for weeks of use. Since just about everything I love to eat has this combo, I followed her advice and it came in quite handy in this ridiculously healthy yet scrumptiously satisfying recipe.

Ingredients:

Tempeh:

• 1 Block Organic Tempeh, cubed
• 2 tbsp Rice Wine Vinegar
• 2 tbsp Liquid Aminos (or gluten free soy sauce)
• 1 tbsp honey
• 1 tsp ginger-garlic mixture

Marinate tempeh for 10 minutes, turn over and marinate for 10 minutes more. Place on cookie sheet and bake at 350 for 15 minutes or until golden, turning once.

Thai Peanut Sauce:

• 2 tbsp Organic Peanut Butter
• 3 tbsp Rice Wine Vinegar
• 1 tbsp honey
• 1 tsp Liquid Aminos
• 1 tsp ginger-garlic mixture
• 1/2 tsp spicy red chili powder
• 1 tbsp water

Puree in food processor until well incorporated, adding more water by the teaspoonful to the consistency of dressing.

Salad:

• 3 Carrots, peeled and sliced on bias
• 1 orange bell pepper, cut into large dice
• 1 bunch kale, stems removed, cut into large dice

Allow the tempeh to cool and toss with the vegetables. Drizzle with peanut sauce and toss to coat. Can be refrigerated for 1-2 days.

Caldo de Verde (Portuguese Kale soup)

This soup is a vegan version of Caldo de Verde, a traditional Portuguese soup. I swapped out smoked sausage for smoked paprika and cauliflower for the potatoes. The bright green color illustrates just how nutritious and satisfying this soulful soup is.

Ingredients:

• 1 bunch Kale, stalks removed and diced
• 1 head Cauliflower, cut into florets
• 1 onion, diced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 5 cloves garlic, peeled and roughly chopped
• 1 tbsp Olive oil
• 1 tbsp Marmite
• 1 tbsp Smoked Paprika
• 1 tsp dried Thyme
• Salt & Pepper

In large dutch oven, saute onion, carrot, celery and garlic for about 5 minutes or until onions become translucent. Add cauliflower and saute until lighted golden, or about 5 minutes more. Add smoked paprika and toast lightly, then add thyme. Add enough water to just cover the cauliflower, cover and simmer for 5 minutes. Add Kale, Salt, Pepper & Marmite, cover and simmer for 10 minutes. Puree with a submersion blender until completely smooth. Finish with fresh lemon juice, if desired.

Kung Pao Tempeh

Stuffed Bell Peppers

Stuffed Bell Peppers are a comfort food staple. Almost every mom across America has her own version. While my own mother never actually made them, (I think she said she liked bell peppers, but they didn’t like her) I have always been a big fan of the stuffed pepper. I’ve even been known to eat the Stouffer’s frozen variety and rather enjoy it. Now, as a full time grown up, I can’t succumb to such who-knows-what’s-really-in-this-stuff guilty pleasures. So, I’ve crafted my own vegan version, chalk full of vitamins, fiber and good old fashioned flavor. If there is any leftover filling, it’s great rolled up in a whole grain tortilla for a quick burrito.

Ingredients:

• 4 Bell Peppers
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh or frozen corn
• 2 cups cooked pinto beans (I don’t buy canned, too much sodium, it’s too easy to cook up your own from scratch)
• 2 cups cooked Mexican-style rice (recipe follows)
• 2 cups pureed tomatoes (or canned sauce)
• 1/2 cup chopped cilantro
• 1 tablespoon cumin seed
• juice of one lime

Carefully core bell peppers; run paring knife around stem and pull out. Pour tomato sauce into large casserole dish and sprinkle with cumin seeds, salt and pepper. Mix corn, beans, rice, cilantro and lime juice in large bowl. Spoon into bell peppers and place in casserole dish, cover with aluminum foil and bake at 375 for 15 minutes, remove foil and bake for another 15 minutes or until peppers are easily pierced with a knife. Allow to cool for 10 minutes. To serve, ladle tomato sauce into shallow bowl and top with pepper. Each pepper can be halved and served with a side salad for a nice light meal.

Mexican Rice:

• 1 cup brown rice
• 1 onion, minced
• 2 cloves garlic, minced
• 2 carrots, cubed
• 1 tablespoon tomato paste
• 1 tablespoon cumin seed
• 2 cups vegetable broth
• 1 tablespoon olive oil

In large skillet, heat oil over medium heat. Add rice and stirring constantly, saute until lightly toasted. Add onion, garlic and cumin seeds and saute for a few more minutes. Add tomato paste and saute for a minute or so, stirring constantly. Add vegetable broth, salt and pepper. Stir well, reduce heat to LOW, cover and steam for 40 minutes.

Deep Fried Kale

Here it is.  The namesake recipe.  A crispy “fried’ snack that’s satisfying, yet nutritious and power packed with vitamins!

4 leaves Kale (preferably Dino or Italian) cut into chiffonade
1/2 tablespoon olive oil
Pinch of salt
1 tablespoon nutritional yeast

Preheat oven to 400. Remove ribs from kale by sliding your knife neatly against one side and then the other.  Layer leaves into a neat stack. Tightly roll leaves into a large “cigar” and slice the whole thing into a chiffonade, or rather, precision cut wafer thin slices.  Place in a bowl and mix evenly with remaining ingredients. Bake for 8-10 minutes or until crispy and slightly deepened in color.  Also try with your favorite flavor combinations.  I’ve found a blend of sesame & chili oils along with sesame seeds is also delicious! I am working on a Marmite variety, and for those of you who love its yeasty brine, I will share that recipe, too.  Low rent you say?  Bah!  Honey, Marmite is more expensive than caviar! Word.

Other interesting flavor combinations include:

• Cayenne Pepper, Sugar, Salt and Thyme
• Lemon Juice, Parsley, Minced Garlic, Salt
• Fennel Seed, Cinnamon, Black Pepper, Salt

 

Thai Curry with Coconut Milk & Brown Rice

I CRAVE this flavorful dish and rush out to gather up all the ingredients. It’s incredibly easy with curry paste found at any asian market, buy your bok choy while your there, too. You’ll get so much more for your money, and it’s usually fresher than what you’ll find at the supermarket.

Ingredients:

1 head cauliflower, cut into florets

4 bunches baby bok choy, separated

2 cloves garlic, peeled and minced

1 tbsp fresh ginger, grated on microplane

2 heaping tbsp panang red curry paste

1 can coconut milk

1/2 lime, juiced

1 tbsp peanut oil

1 tsp sesame oil

soy sauce to taste

Cut into large dice:

2 peeled sweet potatoes

2 peeled carrots

1 onion

In wok or large saute pan, heat peanut oil over medium high heat. Add onion and carrots and saute for a few minutes. Stir in garlic and then add curry paste and coconut milk. Add remaining ingredients (except lime juice, ginger, sesame oil & soy sauce) and simmer until tender. Stir in lime juice, ginger, sesame oil and soy sauce to taste. Serve with steamed brown rice.