Protein??? Don’t even ask! Kale, Edamame, and Quinoa salad

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INGREDIENTS
2 cups cooked quinoa, cooled (cook according to package directions)
1 1/2 cup edamame beans, cooked and cooled
3 cups finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and either sliced or diced
2 tablespoon toasted almonds or pumpkin seeds, if desired
For lemon vinaigrette:
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon sugar
1 large basil leaf, chopped
1/8 teaspoon salt
fresh ground pepper, to taste

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INSTRUCTIONS
1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
2. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated.
3. Place in refrigerator for 20-30 minutes to let flavors soak in.
4. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

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Kale and White Bean Soup

This is a very simple and basic recipe that is tasty and holds well. It’s actually better the second day!! I love kale especially from the farmers market this time of year. And kale love me…it told me to make it into a soup today.

kale1INGREDIENTS:

6 cups of de-veined and stemmed kale

4 cloves of garlic minced

1 large yellow onion choppedkale20

2 cups of vegetable stock

2 cups of water

1 tbsp of olive oil

1 cans of northern white beans (or any other bean…honestly you can use of them and it will still be tasty

Salt/pepper/red pepper flake to taste

Directions:

1. Saute onion and garlic in olive oil until onions are clear and soft, in a large pot.kale21

2. Add all other ingredients to the pot and simmer on low for about 20 minutes or until kale is soft.

3. EAT!!! I like to add some garlic salt and red pepper flake at the end. Some even liked some nutritional yeast on it. kale22

 

 

 

 

 

 

 

Vegan Cheesy Garlic Kale Chips

Warning: Snacking food recipe to follow!!! I have made this same snack for years, but recently realized that I have changed and edited my methods on this recipe a few times to make it better and better. I thought it would be nice of me to share 🙂  Check out this throw-back pic of me with brown hair and freshly applied braces….yeah you can only image what it’s like getting kale out of braces!

kale chipsOk but onto more important things…SNACKS!!!!

Ingredients:

1 lb of fresh kale leaves (you can cut off the thick woody stems…but save them for added flavor into your veggie stock later!!!)

2 tablespoons of nutritional yeast

1 teaspoon of red pepper flakes (can be left out if you don’t want the spice)

1/2 teaspoon of garlic salt

1 teaspoon of apple cider vinegar

no oil…what?!?!? something roasted without oil?!?!? yep…..believe it!

Directions:

1. Preheat over to 225. Tear kale into 3-4′ pieces. They shrink worse than a bad date, so don’t tear them up too small!

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2. Line shallow baking dish with parchment paper. (This is a new revision to this recipe, since clearly there is no parchment paper on the pan in the throwback photo above…no need to call me out!).

3. Toss Kale in vinegar and then seasonings and then spread onto baking sheet.

4. Bake for 7-10 minutes…watch so that they don’t burn!

 

 
They should look like this at the end….not too dark! I think they taste healthier if they aren’t completely crispy!!

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