Green Dragon Bowl

With a new year comes a new look to freshen up my blog.  Life has been busy since I went back to work last summer.  Work has been insane (busiest January ever!).  But this week D and I are going to try for another reset, drinking as much green juice and eating as much kale as we possibly can.  Here is we had for dinner tonight.  It looks complicated but it was really not, and its nice to mix it up and lightly steam the kale as we usually eat it raw in salads.  And I used soba noodles since I picked up a whole bunch of them on sale last week and haven't had them in a while.  I forgot how delicious they are!  D and I loved this meal, and I hope you enjoy.

Green Dragon Bowl
Serves 4
Marinated Tempeh Matchsticks
1 block Tempeh, cut into 1/4 inch thick matchsticks, 2 inches long
1/4 c soy sauce or tamari
1/4 c balsamic vinegar
1 tbsp sesame oil
1 tbsp grapeseed oil
1 garlic clove, minced
pinch allspice

In a shallow baking dish, whisk together soy sauce, vinegar, sesame oil, grapeseed oil, garlic and allspice.  Spread out tempeh pieces in single layer.  Let marinate for 30 min to 1 hour, flipping over half way through.

Spread on a single layer on a parchment-lined baking sheet. Broil for 3-4 minutes, flip over and broil for another 3-4 minutes. Set aside to cool.

Green Dragon Sauce
2 garlic cloves, chopped
1/2 c parsley, chopped
1/2 c tahin
juice from 1 lemon1/2 tsp sea salt
2 tbsp nutritional yeast
1/2 tsp sracha sauce
1/2 - 3/4 c cold water

Combine all ingredients except for water in a food processor.  Puree until smooth, adding water until mixture is smooth but not too thin. 

To Assemble
1 bunch kale, torn into bite size pieces, rinsed and drained
4 tsp sesame seeds, lightly toasted (toast in a dry frying pan, watching carefully)
2 cups soba noodles, cooked per package directions
4 tsp tamari

Steam kale with 1 inch of water in a covered frying pan for 3-5 minutes.  Drain and divide between 4 bowls.  Arrange soba noodles beside steamed kale, dividing evenly between 4 bowls. Drizzle 1 tsp of tamari over kale. Top soba noodles with a heaping tablespoon of green dragon sauce.  Arrange 6-8 slices of tempeh beside the noodles. Sprinkle entire contents with 1 tsp of sesame seeds.

Serve along with remaining green dragon sauce.

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Recipe: Miso Ginger Kale Chips

 Ok it's been awhile.  I have been busy busy busy back at work after a year of maternity leave.  And we have been on vacation. There have been birthdays.  And weekend visitors.  And in-laws.  And trips out of town.  I have still been cooking yummy goodness, I just haven't had the time to post.  So here's a fantastic recipe to bring it all back, along with an invitation to join me on an adventure as I test the limits of my new dehydrator.  Compelling, I know.

So here's the first: Miso Ginger Kale Chips.  I have made kale chips in the oven many, many times.  Of the several dozen batches I have made in my oven, I have over or undercooked at least half of the batch every single time.  Enter Excalibur Dehydrator.  Yep, they definitely take time. But its not active time.  The dehydrator is the slow cooker of the raw food world.

If you don't have a dehydrator you can do them the old fashioned way in the oven at 325 for 15-20 minutes, picking out the cooked ones as the timer runs out and leaving the leafier ones to continue to toast.  Either way, you'll surely enjoy them.

 Miso Ginger Kale Chips

1 bunch kale, rib removed, washed and torn into bite-sized pieces 
1 tsp fresh ginger, chopped
1 small garlic clove, chopped
1 tsp miso paste
juice from 1/2 lime
1 tbsp Nama Shoyu or Soy Sauce
2 tbsp olive oil

Place kale in large bowl.  Combine the remaining ingredients in a food processor or blender and blend until smooth.  Drizzle miso ginger sauce over kale and toss to coat. 
Transfer to dehydrator and dehydrate for 12-18h or until crisp. If you don't have a dehydrator, spread on parchment-lined baking sheets in single layer and bake at 325 for 15-20 minutes, removing crispy pieces as they are done.

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Recipe: Purple Kale Slaw with Miso Ginger Vinaigrette

This simple summer salad is colourful and tastes yummy.  It doesn't have a lot of dressing, so feel free to double the dressing recipe if you like your salad more dressed.

Purple Kale Slaw with Miso Ginger Vinaigrette
Serves 4
1/2 bunch purple kale, stalks removed, rinsed, dried and shredded
1/2 cup green cabbage, shredded
2 carrots, peeled and grated
1/2 red bell pepper, cut into small matchsticks
1/4 c raw sesame seeds

Dressing:
3 tbsp flax oil
3 tbsp lime juice
1 tbsp apple cider vinegar
1 tbsp fresh ginger, grated
1 tsp miso paste
1 tsp ground coriander
1 tsp agave syrup

Toss kale, cabbage, carrot, and red bell pepper until well mixed.  Top with sesame seeds.  In a jar, shake together all dressing ingredients.  Pour over slaw and toss to coat.  Serve immediately. Pin It Now!

Recipe: Sour Cream and Onion Kale Chips

This is a simple and delicious healthy snack. Its dairy free and high in nutrients.  Baked kale chips are a fantastic way to get your greens.  Kale stems are fibrous and bitter so make sure you tear the kale leaves off of the stem.  Enjoy!

Sour Cream and Onion Kale Chips

1/2 head of kale, washed and torn into pieces with stems removed
1/4 cup raw cashews, soaked for 1-2 h
1/8 c red onion, chopped 
2 tbsp water
1 tbsp nutritional yeast
1 tsp apple cider vinegar
1/4 tsp salt

Preheat oven to 325 degrees.  Spray large baking sheet or 2 small baking sheets with non-stick spray.
Puree cashews in food processor.  Add red onion, water, nutritional yeast, apple cider vinegar and salt in food processor and blend until well combined. Toss kale with puree in bowl and massage to coat. 
Put kale in one layer on baking sheet(s).  Bake in centre of oven for 15 minutes.  Flip kale pieces over and bake for another 10 minutes.  Remove from oven and transfer to bowl.

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