loaded kale salad.

loadedkalesalad.jpg
Sometimes you just need a good kale salad to reset yourself. This one did it for me! I think I’ll add some avocado next time! I love using kale in salads because you can add the dressing and it still says pretty crunchy in the fridge for leftovers – in fact, it even tastes better to me, the longer it sits!

1 cup cooked quinoa
Kale!
Julienned carrots
1/4 cup chopped green onions
1/2 cup or so of fresh parsley leaves
1/2 cup or so of sun dried tomatoes
1/2 cup sunflower seeds or pepitas
2 T hemp hearts

Tofu cubes – pressed and tossed in soy sauce and nutritonal yeast and then either baked or air fryed

Vinaigarette
1/4 cup red wine vinegar
2 tspn dijon mustard
1 large clove garlic, minced
2 T Olive oil
salt and pepper
1 tspn maple syrup

mix all together in jar and set aside.

Mix all ingredients together and then toss well with dressing. Add some avocado! Enjoy!

japchae.

Japchae.jpgI love korean food! LOVE. There used to be a place on north avenue back in the day called Soju, that was all vegetarian korean and Japchae was one of my favorite things to order there. I recently saw some at my korean grocery store and I thought ” I bet I can make that.” So I got some sweet potato noodles and gave it a try. Its suprisingly realy easy to throw together. Would make a great potluck dish!

1 bundle of potato starch cellophane noodles called dangmyeon
1/2 bunch of fresh spinach
1 carrot, peeled and cut into match sticks
1/2 red bell pepper, julienned
8-10 fresh mushrooms of your choice
2 stalks green onions, sliced
2-4 cloves garlic, minced

soy sauce
sesame oil
3 tablespoons toasted sesame seeds

tofu optional

  1. Boil one bundle of noodles for 5 minutes until softened and al dente in texture.  Drain the noodles and rinse.  Add noodles to a large mixing bowl and cut them three times with kitchen shears. Set aside.
  2. Mix together 2-4 T soy sauce, 1-2 T seasame oil and minced garlic.  Mix really well and set aside.
  3. Put a little bit of seasame oil in a pan and add Red bell pepper and saute a few minutes, add spinach and carrots and cook until spinach wilted, just a few minutes.
  4. Add noodles to pan and add soy sauce mixture.  Heat until warmed through. Put in a big bowl if that helps to mix everything better.
  5. Add baked/fried tofu for added protein if desired.
  6. Serve room temperature.

grilled corn salad.

cornsalad

Labor day has come and gone which means summer is sort of officially over. We celebrated the summer with last cook-out.  I decided to try something new and made this grilled corn salad. I’m only wishing I made it earlier in the summer because it was so delicious! Soon corn will be out of season….Definitely keeping this in the grilling rotation for next year!

  • 4-5 ears fresh corn, in the husk
  • juice of 1 lime
  • 2 tablespoons olive oil
  • 2 teaspoons honey (or agave if you dont do honey)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 of a small red onion, finely chopped
  • 1 small cucumber, seeded & finely chopped
  • 1/2 small red bell pepper, finely chopped
Instructions
Grill your corn on a hot grill in the husks, about 15 minutes. When cool enough to handle, peel back the husks and stand the corn cobs upright on a cutting board and using a sharp knife, cut straight down, slicing the kernels from the cob. Set aside.
Whisk together the lime juice, olive oil, honey, salt, and pepper in a medium bowl until fully combined. Add the corn, onion, cucumber, and bell pepper; toss gently until everything is coated.

jerusalem potluck and a hummus recipe.

potluck

Shortly after the holidays, I had a small potluck where I asked everyone to cook from the Jerasulem cookbook. Last year, around this time, my husband visited Jerusalem with his mom, and shortly afterwards she gifted me with this cookbook. All I have been hearing about for the last year is how amazing the food was when they were there. If it tasted anything like the food in this cookbook looked, then I don’t doubt it!  I made one salad earlier in the year from this book and it was out of this world good.

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So I organized the recipes that I found were vegan, or could easily be made vegan and I invited a few friends and we had a great feast! We had:
Tabouleh
Cauliflower salad with mint and pomegranate
Beet, walnut and leek salad
Swiss chard with wheat berries
Butternut squash with Red onion, tahini and Zatar
Mejedera
Burnt eggplant dip
shakshuka (not vegan, but my husband’s favorite dish and was dying to make this)
hummus

I picked up fresh baked pita bread, baklava and halva from our local middle eastern grocer, and we had a great dinner. Everything was really really delicious, but I think my favorite was suprisingly the tabouleh. It was definitely different than the tabouleh I’m generally used to – this one had pomegranate seeds in it! I definitely recommend this cookbook!

Now, this is a little off track but I made some hummus for the potluck, but I didn’t make the one from the cook book. I know, makes no sense. However, the hummus I made got lots of rave reviews from my guests, so I thought I would share the recipe here:

  • One 15-ounce can chickpeas
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 1/4 cup  tahini
  • 3-4 large garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 to 1 teaspoon kosher salt, depending on taste
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Dash of ground paprika for serving
Mix all the ingredients together in a food processor or vitamix blender. Top with a few dashes of the paprika and a little more olive oil if you wish.
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farro salad.

farro
I picked up a package of the 10 minute farro at trader joes a few weeks ago and figured I’d find something to do with it. The girls over at a beautiful mess had recently posted this recipe for a farro salad with kale, and I thought I would try it out – but adding some tofu to it to make it a complete meal. With the weather getting nicer – I don’t want to be in my kitchen all afternoon making food – but this salad came together pretty quickly and was perfect for a warm spring day. We ate it sitting on our deck enjoying the sunshine. This is going to be my new potluck go-to dish. It travels well, so its also great for summertime picnics! Its really tasty and packed with nutrients!!

I made my tofu first; You can do this ahead of time.Press your tofu, and slice it into pieces 1/4 inch thick.
Preheat your oven to 425 degrees.
Mix together 3 T soy sauce, juice from half a lemon, 1 tspn maple syrup (or agave) 1 T oil and about 1 tspn garlic seasoning. Coat your tofu and bake for 20 minutes. Flip and bake for another 15-20 minutes or so.

Now for the salad:
TFarro + Kale Salad, makes 6 servings

2 cups uncooked farro
1 1/2 cups chopped kale
1/8 cup olive oil
1 cup chopped cucumber
1/2 cup sunflower seeds
1 cup dried cherries (cranberries would be good too!)
3 tablespoons balsamic vinegar
1 tablespoon honey (or agave)
salt to taste

First cook the farro by boiling in salted water (2:1 ratio) for about 20 minutes until tender. Then drain and rinse in cold water (to quickly cool it down). Set aside.Chop up the kale into very small pieces. hop up the cucumber into very small pieces as well. In a large bowl combine the farro, kale, cucumber, sunflower seeds and dried cherries .  In a small bowl or glass combine the balsamic vinegar, olive oil and honey, whisk to combine. Drizzle over the salad and toss to coat. Taste the salad and season with salt and fresh pepper as needed.