Post Work Out Kale Salad

I try to eat a little protein when I get home from the gym, but that's not always easy since we started eating a plant based diet. I guess I was feeling extra energetic after our workout today and made us this nutritious salad with kale, edamame, brussel sprout leaves, and beets. It's hard to believe that my family just started eating kale a couple years ago. I'm not sure why, but now it's one of our favorite greens, so the foundation of this salad is shredded kale. My husband doesn't like brussel sprouts, but I've found if I peel the sprouts into individual leaves, the flavor isn't as strong, and he'll eat them. I added edamame for protein in this salad as well as raw beets and red cabbage for their antioxidant powers. The medley of these raw and roasted veggies was super! My husband even asked me if I'd make up another large batch that he could take it to work for lunch. This recipe makes two very large servings, so if you have leftovers, I'm sure it would be even better the next day after marinating overnight in the fridge.

Ingredients: (organic if possible)

1 bunch kale

1 medium sized beet

6 large brussel sprouts

3 green onions

1/4 head purple cabbage

1/2 bag frozen shelled edamame

1/2 bag frozen shittake (you could also use fresh)

extra virgin olive oil

apple cider vinegar

1 clove minced garlic

coarse sea salt

black pepper

pinch of red pepper flakes

1 T or more fresh parsley

Directions: 

1) Make your dressing first:

Whisk about 3 Tablespoons (or more) extra virgin olive oil with 2 tsp. apple cider vinegar, 1 clove minced garlic, 1 T. fresh parsley, a pinch of salt, pepper, and red pepper flakes. Set aside. 

2) Place edamame and shittake mushrooms on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss. Roast at 425-450 degrees. (If you don't like raw beets, you could roast the beets at the same time with the edamame and mushrooms.)

3) While those are roasting, peel the leaves off your brussel sprouts and drizzle with olive oil. Set aside.

4) Wash your kale well. Remove the ribs and shred into small pieces. I use kitchen scissors to cut my kale. 

5) Stack the kale onto two plates. 

6) Keep an eye on your edamame and mushrooms. I didn't time them, but when they were almost done, I threw in the brussel sporut leaves with them for a couple minutes. Check often, because the brussel sprouts leaves will burn quickly! Remove from oven when done and set aside. 

7) Peel and chop your raw beet and place on top of kale. 

8) Shred about 1/4 head red cabbage and place on top of salad. 

9) Slice your green onions and sprinkle over salad. I use kitchen scissors to cut my onions which is faster for me. 

10) Drizzle dressing over the raw veggies in your salad. 

11) Finally, stack the roasted edamame, sprouts, and mushrooms on top of your salad, and drizzle with a little more extra virgin olive oil if you like. 

It was a little more time consuming than salads I normally make, but well worth the extra time it took to prepare. The next time I make it, I may top it off with some sunflower or pumpkin seeds for added protein. 

Homemade Kim Chi

Source: drbenkim.com via cclong on Pinterest

I started buying Kim Chi at the grocery store when I found out last year how healthy it's supposed to be. After paying $4 for a small jar that includes ingredients I don't care to eat like fish sauce and sugar, I was excited when I found this homemade, healthier option from Dr. Ben Kim. The changes I make to his recipe are as follows:

• 1 Tablespoon of red pepper (cayenne) mixed with water to form a paste instead of the Korean red pepper
• I leave out the yellow onion and just use grated pear and apple mixed with water.

I made my first batch with Napa cabbage, and it turned out perfect. I made my second batch tonight with bok choy instead (only because they didn't have any Napa cabbage today at the store.) I read a suggestion on another blog to save a little of the fermented Kim Chi as a starter for your next batch, so I'm going to try that next time.

Vegan Creamy Cole Slaw

Coleslaw doesn't exactly come to mind for a December side dish, but I had a couple heads of organic cabbage I needed to use up today so here's my twist on  Bobby Flay's Creamy Cole Slaw. 

• 1 small head organic green cabbage, finely shredded
• 1/2 head organic purple cabbage, finely shredded 
• 1 bunch green onions, sliced vertically
• 2 large organic carrots, shredded
• 3/4 cup Vegenaise mayonnaise
• 2 tablespoons sour cream
• 1 packet Stevia or other sweetner
• 2 tablespoons rice vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• freshly ground pepper (I like to use grill seasoning in place of black pepper such as McCormick Montreal Seasoning)
• 1/4 teaspoon red pepper flakes (optional)

Directions

Combine the shredded cabbage, carrots, and green onions in a large bowl. Whisk together the Vegenaise, sour cream, Stevia, vinegar, mustard, celery salt, and pepper in a medium bowl. Add to the cabbage mixture. Mix well to combine and taste for seasoning; add more spice if desired. Between the salt in the Vegenaise and the celery salt, I didn't need to add any more salt for our taste.

I served this with braised tempeh for lunch today.  My husband isn't a big cole slaw fan, but he ended up eating two servings. I imagine it will taste even better tomorrow after it's had time to marinate.

Wild Rice and Mushrooms

I love the earthiness of mushrooms. Add them to wild rice, and you have the perfect side dish for fall. We're a family of five, so I prepare large portions. If you're cooking for 2-3, I'd cut this recipe in half.

Ingredients
2 cups organic wild rice (It's less expensive to buy rice in the bulk bins at Basic Foods or Whole Foods.)
4 cups organic vegetable broth
1/2 cup dry red wine such as Merlot
2 cups or more sliced assorted mushrooms (I used Shiitake tonight.)
1 cup shallots or onions, sliced thin
1/2 cup chopped flat leaf parsley
olive oil
pinch of salt, pepper, and red pepper flakes

Directions:
1) Cook 2 c rice in 4 c vegetable broth (plus a splash of red wine if you like) in a rice cooker or pot for 40 minutes or until liquid is absorbed.
2) Thinly slice mushrooms and shallots.
3) About 15 minutes before your rice is done, drizzle a little olive oil in a skillet and cook scallions and sliced mushrooms over medium heat. Add a pinch of salt, pepper, and red pepper. Saute 8-10 minutes or until mushrooms are tender. Add 1/2 cup red wine and saute until liquid is absorbed, about 2-3 minutes.

4) Stir the mushroom mixture into rice and add parsley.

I served this with veggie kabobs that I cooked on our indoor grill.

 

<sup>As I count my many blessings this year, I'm grateful for my loving husband, our terrific kids, the love and support of our mothers and siblings, our extended families, the unconditional love of our Corgi puppies (Reveille and Bevo), our decision and the opportunity to live a healthier lifestyle, and the right to worship God in a free country. May God grant you and yours health and prosperity! 

Psalm 100 (NIV)</sup>

 ¹ Shout for joy to the LORD, all the earth.

 ² Worship the LORD with gladness;

   come before him with joyful songs.

³ Know that the LORD is God.

   It is he who made us, and we are his;

   we are his people, the sheep of his pasture.

 ⁴ Enter his gates with thanksgiving
   and his courts with praise;
   give thanks to him and praise his name.
⁵ For the LORD is good and his love endures forever;
   his faithfulness continues through all generations.

Decadent Stuffed Mushrooms

I love this time of year! Cooler weather always gets me in the mood for the holidays. Tonight, I made my mom's decadent stuffed mushrooms, except I replaced the shrimp, crab, and butter with olive oil and spinach.



Ingredients:
15 large whole white mushrooms, brush dirt off and remove stems
olive oil
1/2 white or yellow onion, chopped
mushroom stems, chopped fine
2 cloves minced garlic
3 cups fresh baby spinach leaves
salt and black pepper to taste
1/3 c. grated Parmesan cheese (or vegan cheese)
1/3 c. Panko bread crumbs (Look at the ingredients and choose one without hydrogenated oils or make your own bread crumbs)
a dash of Tony Chachere's creole seasoning or red pepper
dry white wine (I use Chardonnay) & more olive oil

Directions:
Drizzle olive oil in skillet on low heat, add mushroom stems and saute for 5 min. Add onions and garlic and saute a couple more minutes. Add spinach, salt, and peppers. Cook until spinach is wilted. Remove skillet from heat and stir in bread crumbs and Parmesan cheese. Overstuff mushrooms with the mixture. Mix equal parts of white wine and olive oil (about a half cup of each). Drizzle on top of stuffed mushrooms and bake in oven 20 min. at 350º.

Veganized Mimi's Cafe Corn Chowder

We love soup! Now that the weather has finally cooled down in Texas from one of our hottest and driest summers on record, I'm ready to whip up some chowders and soups for my family. I've mentioned before that two of my teens are picky eaters; one chowder we all like is the corn chowder at Mimi's Cafe. I hate that it's made with butter, white flour, and half-and-half though, so I used this recipe at food.com for Corn Chowder and veganized it. Topped with Shiitake Faux Bacon and chopped green onions, this chowder is sure to be a hit at your house this fall.

Ingredients: We always use organic vegetables when available.

• drizzle of olive oil  
• 1/2 yellow or white onion (chopped fine)
• 1 cup diced celery
• 5  cups hot water
• 8 cups cubed potatoes (about 3 large baking potatoes) chopped into 1/2 inch pieces
• 1 16 oz. bag frozen corn 
• 1 14 oz. can cream corn
• 2 tablespoons agave nectar or sugar
• 1 tablespoon salt, or to taste
• 2-3 dashes cayenne pepper (You could use white or black pepper if you don't like the spice of cayenne.)
• 3 tablespoons arrowroot powder (or flour)
• 3 cups non dairy milk such as soy or almond (If you eat dairy, then you could use half-and-half or evaporated milk instead of non-dairy milk.)

Directions:
1) Melt oil in large saucepan. Once melted add celery and onion and saute for 5 minutes (just until soft).
2) Add water, potatoes, corn, syrup, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
3) Whisk arrowroot powder (or flour) into 1 cup of the non-dairy milk and then stir into soup.
4) Add remaining non-dairy milk and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
5) Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.
Note: Chowder will thicken upon standing

Kimchee (Kimchi) and Quinoa

 Craving something easy, salty and spicy for lunch this afternoon, I reheated some leftover quinoa (from yesterday's stuffed eggplants) and topped it with a little Korean super food, Kimchee. It was little party in my mouth! Kimchee is another first food for me this year. Beware, if you don't like cabbage or spicy flavors, you probably won't like this pickled condiment (No one in my family likes this dish except me.) I've only tasted one brand, Banyan Foods Kim Chee, which is the one sold at our local grocery store, HEB. I'll definitely be whipping this one up for myself again soon.

Quinoa & Sundried Tomato Stuffed Eggplant

My husband's Japanese eggplants have been very productive this summer, so this is the second stuffed eggplant recipe I've prepared this year. It was so good! I really like using quinoa in this recipe since it's a complete protein. The recipe I got my inspiration from calls for goat cheese....even when I was a meat eater, I hated goat cheese. I prepared these without the cheese, but you could add a little Parmesan if you're not vegan.

INGREDIENTS:

• 6 small eggplants
• 2 cups cooked quinoa (I cook it in boxed organic vegetable broth for flavor.)
• 2 green onions, chopped thin
• 2-3 cloves garlic, minced
• 1/4 c chopped sundried (in oil) tomatoes
• small bunch of flat leaf parsley and basil, chopped
• olive oil
• salt to taste
• a pinch of red pepper flakes

DIRECTIONS:
1) Preheat oven to 350.
2) Slice eggplant in half vertically. Place eggplant in colander and sprinkle with salt. Allow eggplant to sit in salt for about 20 minutes for a firmer texture. 

3) Meanwhile, chop the sundried tomatoes, onion, garlic, and herbs.

4) Rinse and dry eggplant.
5) Score eggplant 1/4" from the edge.
6) Scoop out eggplant with a teaspoon.
7) Chop eggplant into small cubes. Place in a bowl and drizzle with olive oil.
8) Add cook quinoa, tomatoes, onions, garlic, herbs to eggplant. Salt to taste and add a pinch of red pepper.
9) If you eat cheese, you may want to add about 1/4 c Parmesan to this mixture.
10) Lightly coat the back of each eggplant (skin) with olive oil and place on baking sheet.
11) Generously stuff each eggplant and drizzle with a little more olive oil if you want.
12) Bake for 30-35 minutes. 

Gluten Free Stovetop Mac and "Cheese"

My husband and I have been big meat eaters for 40+ years, but stopped eating meat back in February 2011. Since that time, hubby has lost 45 lbs. Weird, but I haven't lost a pound and remain between 128-130 lbs. which I guess isn't too bad for my height. I admit that there are certain dishes we really do miss....homemade mac n' cheese is one of those dishes. In previous years, I made decadent mac n' cheese with butter, white flour, breadcrumbs, milk, and cheese. I've seen quite a few vegan mac n' cheese recipes in vegan cookbooks that I've ordered and on food blogs, but haven't been brave enough to try one until tonight. Oh my gosh...I had no idea what I was missing. I combined some of the ingredients from Vegan on the Cheap and The Happy Herbivore cookbooks (Both of which I highly recommend.) I made my mac n' cheese gluten free since I'm experimenting with cutting out gluten for two weeks to see how it makes me feel.

1) Boil salted water, and cook 12 oz. brown rice spiral or elbow pasta according to directions. Be careful not to over cook. Drain and rinse with cold water. Return to the pot.
2) In the meantime, whisk together the following ingredients:

• 2 c non-dairy milk (I used unsweetened almond milk.)
• 1/2 c nutritional yeast
• 2 T yellow or white miso paste (I bought ours in the refrigerated section of Basic Foods.)
• 2 T arrowroot powder (You can use gluten free corn starch instead.)
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. paprika
• 1/2 tsp. turmeric 
• 1 tsp. mustard powder
• dash of red pepper and black (or white) pepper

3)  Heat sauce over medium. Stir frequently to avoid scorching on the bottom of your saucepan.
4) Pour sauce over drained pasta and toss.

I served this to my family with pan fried cabbage and tempeh "bacon" (recipe coming later), and there weren't any leftovers tonight.