Summertime Kale and Seaweed Salad...

All that talk about sea vegetables yesterday really inspired me!  After writing the last post there was nothing more I wanted then a big ‘ole salad full of goodness and sea veggies. I know I’ve been kind of slacking this year, school, work, the new job, and then finally being done with school and just needed to relax and veg out - I’ve neglected this blog. Sure I’ve posted, but most of my posts these days tend to be restaurant, or product reviews. Otherwise they’re posts about what I made for the holidays but no original recipes. I feel bad about that, but the truth is that my eating’s been erratic. I’ve either eaten really healthy - but boring, thus not worthy of being blogged about. Or I’ve gone really over the top, but using the recipes of others. I’m really going to try to change that. I want to post recipes again, I want to be more active here again, and so here’s a start.

Unfortunately when I was making my lunch yesterday I wasn’t doing so with the intention of posting the recipe. I just whipped some stuff together and didn’t really measure anything. So take the measurements as suggestions and approximations and adjust as you see fit. Even if you add a little more of ‘this’ or a little less of ‘that’ I know you’ll enjoy this salad. It’s rich in high-quality nutrients, and packed full of flavor. It really hits the spot mid-afternoon afer a long bike ride, or a good yoga session. Enjoy while sitting out in the summer sun, with a nice cool glass of water or your favorite kombucha!

Summertime Kale and Seaweed Salad 

3 Big Leaves Kale torn into bite sized pieces
1 Medium Carrot peeled and julienne
½ Cucumber peeled and julienne
Red Onion sliced thin (about 1/4 C or to taste)
½ C Corn (Fresh or Frozen)
½ C Frozen Edamame
2 Tbsp Hemp Seeds
Small handful Arame ( 1/4 C or less) Soaked in warm water for five minutes. Then drained and rinsed, then patted dry.
1-2 Sheets Nori (to taste) torn into bite sized pieces
2 Garlic Cloves minced

1 tsp Sesame Oil
1 tsp Rice Vinegar

Dressing 

2 Tbsp Tahini
1 Tbsp Tamari
1 Tbsp Mirin (or Agave)
½ Tbsp Lemon Juice
Sriracha to taste
Water as needed to thin
Salt and Pepper to taste -  optional

- Place your torn kale into a large bowl, drizzle the sesame oil and rice vinegar over top and massage thoroughly with your hands utnil the kale breaks down a bit. Set the bowl aside and continue making the rest of the salad.
- Heat a small pot of water on the stove, when boiling add the Edamame - and if using frozen corn add that too - boil for 2-3 minutes until Edamame and Corn are cooked through. Drain and let cool.

- Mis all dressing ingredients together in a small bowl and set aside.

- Assemble the salad. To the kale add in the julienne carrot, cucumber, sliced red onion, minced garlic cloves. Corn, edamame, Hemp seeds, torn nori sheets, and arame. Drizzle the dressing over top and toss a few times to make sure all of the vegetables get evenly coated.

*** Note - Gluten Free if using GF Tamari.***

Black Sesame Rice with Steamed Kale, Cabbage and Edamame...

Tonight’s dinner was less of a recipe and more of a ‘lets throw some stuff together and see what happens’ kind of affair, but it turned out so good that I just had to share it. Originally I didn’t know what I wanted to make, but as the day grew later and I became more and more involved with homework I realized whatever I did choose to make wasn’t going to be anything elaborate. Midway through the day I started feeling like rice, and once I got thinking about rice I got thinking about bowls - again!

Well, I was all out of brown rice, but had a jar of black rice that I’ve been neglecting. Black rice pairs particularly well with sesame seeds which I have plenty of and so that got me thinking of Asian flavors. Asian flavors brought me to Edamame which is a good protein source, and then all I needed was a vegetable. Today I had to write an essay on the health benefits of Cruciferous vegetables, and writing that essay inspired me to utilize the kale and red cabbage that were sitting in my fridge. Steam it, and toss it into a bowl with a few well picked condiments and a lovely nutritious dinner was served.

This is a light but filling dinner packed with dense nutrition. Black rice provides you with 18 amino acids, zinc, copper, iron, carotene and several vitamins as well as protein and fiber, which makes it more nutritious then plain ‘ole brown rice. Not to mention - if you believe in such things anyway - in China black rice is claimed to be good for the kidney’s, stomach, and liver. Sesame seeds are a great source of manganese, copper, calcium, iron, phosphorus, Vitamin B1, zinc, magnesium, selenium and fiber. They’re also great at relieving the liver of oxidative stress.  Edamame provides you with complete protein - meaning it contains all of the essential amino acids - as well as fiber, calcium, iron, Vitamin A, C & E and various other minerals. Kale is the best known cancer fighting vegetables on the planet, and the richest of all leafy greens in carotenoids. Ounce for ounce it has more calcium then milk, and it’s calcium is more bioavailable then milk - meaning our bodies can utilize more of it, better. It’s also packed full of essential vitamins and minerals. Cabbage is another great cancer fighter and an immune stimulant packed full of vitamins, minerals, and phytonutrients and by now we should all be well aware of the amazing health benefits of both Ginger and Garlic.

This is exactly the kind of delicious meal you can eat every day and not feel guilty about it. Every ingredients is packed full of beneficial nutrients to help you! This is definitely going to be a ‘go-to’ meal for me from now on.

Black Sesame Rice with Steamed Kale, Cabbage and Edamame

For the Rice  

1 1/4 C Black Rice
2 ½ C Water
1 Tbsp Toasted Sesame Oil
3 Garlic Cloves minced
½-1 tsp Japanese 7 Spice blend (To taste)
1/4 C Sesame Seeds

For the Kale - Cabbage - Edamame 

! Bunch Kale torn into bite sized pieces
1 ½ C Red Cabbage sliced
1 ½ C Edamame
Sliced Green Onions to taste
2 Tbsp Rice Vinegar
2 Tbsp Bragg’s Liquid Amino’s (Tamari or Soy Sauce can be used instead)
1 Tbsp Maple Syrup
Ume Vinegar to taste
½-3/4 tsp White Truffle Oil (Optional but strongly recommended!)
½ tsp ground ginger

- Cook rice in a rice cooker, or according to package directions. Once rice is done cooking add in the sesame oil, garlic cloves, and 7 Spice blend. Stir to combine and cover the pot or cooker with a lid for 5 minutes to let the steam infuse the garlic into the rice.

- Add Sesame seeds to the rice just before serving and stir to combine.

- Meanwhile in a large pot steam the Kale, Cabbage and Edamame, for roughly 5-7 minutes until the kale is wilted and the cabbage is wilted but still a little crisp. If you need to you can steam in two batches, kale first, then cabbage and edamame together.

- Combine all the steamed vegetables in a large bowl. Add the Bragg’s Liquid Amino’s, Rice Vinegar, Ground Ginger, Maple Syrup, Ume Vinegar, White Truffle Oil, and Green Onions. Stir to combine and taste for flavor.

- Serve by scooping the rice into a large bowl, then layering in the steamed vegetables. Enjoy!

*** Note - If you taste the mix and feel it’s too salty but don’t want to add any more maple syrup to even it out you can add 5-6 drops of liquid stevia. This works really well. ***

Tempeh, Sweet Potato Stir-Fry with Assorted Vegetables and Plum Sauce...

Last nights dinner was super simple, and super quick and easy to throw together, but it was so delicious I thought I’d share it. You know, when I was an omnivore I loved stir-fry. I used to make stir-fry’s at least 2-3 nights a week, but since going vegan I hardly ever make stir-fry. I think in the 3 years I’ve been vegan I’ve only made a handful of stir-fry’s. When I stop to wonder why this is I think it’s probably because as an omnivore I lacked creativity, not to mention that stir-fry is one of the quickest and easiest ways to cook meat. Where as, as a Vegan there are so many extraordinary things one can do with vegetables that using them in a stir-fry seems a bit - well - meh. Of course, every now and then quick and easy is what you’re after - especially on a busy weeknight - and sometimes you just really want a big ‘ole heaping plate of veggies.

This stir-fry in particular is unique only in that it includes sweet potatoes and edamame - two things I’ve never seen in a ‘traditional’ stir-fry and two things I’ve rarely if ever seen in any other kind of stir-fry. It also includes a plum sauce rather then the standard ginger sauce or teriyaki sauce. I really wanted a different flavor component and I thought plum sauce would work really well with sweet potatoes - spoiler, it does! How much sauce you use is up to you, and how saucy you like your fry’s, since I was in the mood for a plate of mostly veg, I was happy with 1/4 cup of sauce though my husband added a bit more to his own plate. Experiment and see what works best for you, there’s no right or wrong amount. Lastly you can serve this fry over rice for a hearty meal - as I did for my husband - or eat it like me, just plain and on its own a big ‘ole plate of veggies. Or you can find a happy compromise and serve it over a bed of sauteed or wilted spinach, arugula, or kale. Anyway you decide to serve it I hope you enjoy!

Tempeh, Sweet Potato Stir-Fry with Assorted Vegetables and Plum Sauce 

1 Tbsp Sesame Oil
2 Small Sweet Potatoes or Yams cubed
8oz Tempeh
1 Large Yellow Onion
8 Garlic Cloves Minced 
2 tsp Fresh Grated Ginger
1 Red Bell Pepper Chopped
2 Large Carrots Sliced on the diagonal
½ tsp Red Pepper Flakes
2 Heads Broccoli Chopped
1 C Frozen Edamame
1/4-1/3C Asian Plum Sauce (Homemade or store bought)
1 Tbsp Bragg’s Liquid Amino’s (or Tamari)

- Heat the Sesame Oil in a large pan. Add peeled cubed sweet potatoes and cook on high for 10-15 minutes, until the potatoes are al dente, and even a little browned. Stir a few times to make sure they don’t stick or burn.

- Meanwhile cube the tempeh and fill a pot with enough water to cover the bottom. Place a steamer basket inside and steam the tempeh for 10 minutes until fragrant. Remove from the steamer basket and set aside.

- Add in the Garlic, Onion, grated ginger, red pepper flakes,  bell pepper, and carrots. Stir to combine and cook an additional 5 minutes.

- Lower the heat to medium. Add in the frozen Edamame, steamed tempeh and broccoli. Cook for 3-5 minutes until broccoli is bright green and tender crisp.

- Add in the Plum Sauce and Bragg’s Liquid Amino’s. Stir until well combines and then cook for 1-2 minutes until heated through, and vegetables have reached your desired level of doneness.

- Serve spooned over rice or wilted greens and enjoy!

Vegan Mofo #14 - Terry’s Ginger Shiitake Soup with Cabbage and Edamame...

Vegan Mofo #14 - Terry’s Ginger Shiitake Soup with Cabbage and Edamame

The Book - "Clean Start"
The Author - Terry Walters
The Recipe - Ginger Shiitake Soup with Cabbage and Edamame
Page # 98
Difficulty - Easy
Duration -30 minutes advanced prep, roughly 20 minutes cooking time

I grew up a mushroom hater. All my life I despised and avoided these little fungi. I wouldn’t eat them in anything, I wouldn’t eat any dish that contained them. I absolutely hated them, and I’m not exactly sure why. I think it’s mostly a texture thing, but also I find mushrooms to have kind of a dirty and/or fishy taste. Then I went vegan and realized that so many great vegan dishes contain mushrooms. Also upon going vegan I decided to make it a point to not exclude any of the foods in the plant kingdom. So I started slowly conditioning myself to eat and like mushrooms. It took many months but now I’m actually quite fond of portobelo and cremini mushrooms though they have to be cooked just right. Many of the people I know love Shiitake mushrooms, and I’ve tried them again and again but I have to say, the Shiitake Mushroom is not my favorite of the fungi family.

So when I first happened upon this soup in Terry Walters excellent book "Clean Start" I was initially very skeptical. There were just too many shiitake mushrooms! However the picture looked beautiful, so beautiful I could almost taste those edamame beans! I love edamame by the way and am always eager to try any dish that contain them. One night I was really in the mood for a hot, brothy Asian inspired soup, and so going against my natural instincts when it comes to mushrooms I decided to give this soup a try anyhow.

Surprisingly - despite the horrendous odor that omits from the soaking mushrooms during your prep time, the shiitake flavor is not overpowering. In fact it was just enough for me, however since it is a bit mild if you do really like shiitake’s you might want to consider adding a few more. I did make a few changes to the soup, adding in more cabbage then was required, one extra carrot and about a half tsp or so more minced ginger. I also took Walters suggestion and added in some noodles just to give the soup a little more heft. Although I didn’t have the soba on hand that she suggested I used rice noodles and it worked out perfectly.

I have had nothing but good fortune with Terry Walters "Clean Start" so far, and I know I’ll definitely be making this soup again. It’s so flavorful, and filling yet doesn’t bog you down. I find it to be a very healing and soothing sort of soup. The perfect thing to whip up on a cold fall or winter day when you’re feeling a little under the weather. Or if you’ve spent a little too much time out in the cold. The perfect soup to make on a weeknight when you haven’t got a lot of time. If you prep the mushrooms and make the broth in advance you can have dinner on the table in 20 minutes which frees you up to be able to do so much.

Enjoy this soup with some soothing music with hot cup of tea and a good book and a cozy blanket waiting nearby. Even if you think you hate mushrooms particularly shiitake’s you might be surprised at just how comforting and delicious this soup is!

Edamame Sushi Roll Salad with Green Onion Miso Vinaigrette...

About a week or so ago I was craving sushi bad. Unfortunately there are not very many sushi places around here that are A) Good, and B) Have a wide assortment of vegetable sushi. Due to such limited options I’m often forced to roll my own, but as anyone who’s ever tried to roll their own knows, it can be a major time consuming pain in the ass. It’s always worth it in the end mind you, but that particular day I just wasn’t in the mood for such frustrating foolery.

That’s where the Edamame Sushi Roll Salad comes in, now I wish I could take credit for this magnificent artistic meal, but I can’t. All I can do is lavish it with my praise. The flavors truly tantalize the tastebuds, and the bowl not only contains a complete meal but all of your favorite sushi ingredient without all of the trouble. It’s wonderful, mouth-watering and smothered in a Green Onion Miso Vinaigrette Dressing that really helps to embolden the flavors. So without further adieu...

I really can’t say enough good things about this salad - and don’t let the word salad fool you either. I often think people hear the word salad and think "I’ll be hungry five minutes after eating" not with this salad. Pile it high, eat the whole bowl and you’ll be happily sated all evening - so I highly, highly recommend you purchase a copy of "Appetite for Reduction" by Isa Chandra Moskowitz, then make this salad, and all the other recipes in the book!

A few tips to consider though. She says to start with 1 cup of green onions for the dressing and go from there because strength of the onions can vary. I did this, but even still my onions were particularly potent and so I would recommend starting with a half cup and gradually increasing, particularly if you don’t want the onions to mask everything else. She also lists the avocado as being optional, but in my book avocado should never be optional and I really don’t think the salad would be the same without it. Lastly, because I’m never quite capable of fallowing a recipe as is, I ended up also adding in black sesame seeds with the tan ones, and sliced shiitake mushrooms. I think both were very tasty, and - I’d even go as far as to say - necessary additions! Enjoy!