2 teaspoons oil for frying
1/2 block of extra-firm tofu
4 cups kale (any kind, I used curly kale)
1 red bell pepper, roasted and sliced (I roasted mine in the oven for 30 minutes at 375 degrees with no oil but you can just buy them roasted in a jar too)
2 Tablespoons Chinese cooking wine or dry sherry
2 Tablespoons soy sauce
1/2 cup water
1 teaspoon black bean garlic sauce or vegan Worchestershire (I used black bean sauce) or salt to taste
3 cloves garlic, minced
2 teaspoons sugar or 1 teaspoon agave nectar
2 teaspoons arrowroot or cornstarch
Mix all sauce ingredients in a bowl, set aside.
Slice the tofu into 3/4 inch slices. Pat the tofu slices dry with a clean towel or paper towels, this avoids oil spattering when it contacts the water in the tofu. In a pan on high heat, heat the oil until nearly smoking. Fry the tofu for 1 minute each side or until nicely browned.
Turn the heat down to medium-high.
Add the kale and sauté until the kale wilts, mixing it gently with the tofu. Add the peppers and immediately add the sauce. Stir until sauce is thickened. Serve with rice.
Tastes just like the $3 bottle super-sweet one you can buy from Odwalla, a traitor brand that supports Monsanto and GMO secrecy legislation, except mine is much better than theirs because mine is 100% organic, fresh, and non-GMO.
4 cups kale, washed and densely packed
1.5 cups frozen mango chunks, I used ones I chopped and froze earlier this summer
2 frozen bananas, chunked
6 dates, pitted
2 cups apple juice
Combine all ingredients in a high speed blender on the smoothie setting. If you have a lower speed blender, be prepared to blend for 10 minutes, taking periodic breaks so the motor doesn’t burn out. In the case of lower speed blenders, a good strategy would be to use less kale, like 3 cups instead of four, and add an additional cup of apple juice. It will make a thinner smoothie but it will blend much more easily. The traitor brand’s Superfood smoothie is actually more on the thin side, like juice.
6 cups kale (I used baby kale) massaged or fresh spinach leaves
2 ripe tomatoes, chopped
1 cup olives, pitted and sliced
2 cups basil leaves
6 blobs buffalo mozzarella, chopped roughly
1/2 cup balsamic vinegar plus 2 tablespoons olive oil or
2/3 cup prepared balsamic vinaigrette
Salt and pepper
Chop basil leaves. Massage and shred kale and toss to mix thoroughly with basil. Mix with chopped tomatoes and olives, then gently add buffalo mozzarella balls and sprinkle with oil, vinegar, salt, and pepper before serving.
2 teaspoons oil
2 cloves garlic, minced
1.5 cups tomato purée
1.5 cups mushrooms, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 cup whole wheat couscous (for non-whole wheat couscous, use about 1/2 cup less water)
1 cup water
1 veggie broth cube or salt to taste
2 cups baby kale leaves or spinach
In the bottom of a large pot, fry garlic and mushrooms on medium heat until mushrooms are slightly brown. Add cumin and paprika, stir for about 30 seconds until spices become fragrant. Turn heat to medium-high. Add tomato puree, water, and veggie broth cube. Stir until water is almost boiling, about 3 – 5 minutes. Add the couscous and baby kale or spinach, cover, and take the pot off the burner. Stir to incorporate the kale and serve.
6 cups cooked penne pasta
2 teaspoons olive oil
1.5 cups sliced onion
1.5 cups sliced button mushrooms
2 cloves garlic, minced
4 cups baby kale or spinach leaves
Salt to taste
1/4 cup balsamic vinegar
Bring oil to medium-high heat in a pan and fry onions until they are slightly translucent, about 3 minutes. Add mushrooms and garlic. Let them sit there for a minute or two so mushrooms brown. Add kale and stir until begins to wilt, 1 – 2 minutes. Add balsamic vinegar and stir for 30 seconds, then add pasta. Stir until pasta is coated. Salt to taste. Add extra balsamic vinegar if desired.
2 cups curly kale, washed and massaged
2 cups cooked quinoa
1 cup roasted red pepper, cut into small pieces
1 sheet nori seaweed, crumpled into bits or cut into small strips
1 green onion, minced
2 Tablespoons olive oil
1 teaspoon Dijon mustard
1 Tablespoon lemon juice
1 Tablespoon vinegar
Salt to taste
Wash and massage kale, tear in to very small pieces. Combine kale in a large bowl with quinoa, green onion, and red pepper. Cut nori into small strips (I cut the nori into big strips using a clean scissor, stack them, and then cut the stacks into smaller strips right over the bowl) and add to salad. Stir salad, mixing in the quinoa.
Mix dressing ingredients together in a bowl, whisking if necessary to make sure the mustard incorporates. Pour dressing over salad. Salad lasts up to 3 days in the fridge and makes two meal-sized servings.
INGREDIENTS FOR ONE MEAL-SIZED SALAD:
4 cups curly kale, massaged and chopped very finely
1/2 teaspoon salt or coarse salt, for massaging kale
1/4 cup kalamata olives, pitted
1/2 cup artichoke hearts
1/4 cup marinated mushrooms
2 teaspoons balsamic vinegar
1 teaspoon olive oil
Wash kale thoroughly. Chop the kale off of its thick stems, discard the stems. Sprinkle salt on the wet kale. Massage it by rolling it and crumpling it in your clean hands until it is darker green than before and leaves are thoroughly abused. Chop kale into a fine mince.
Combine kale in a medium sized bowl with olives, artichoke hearts, and mushrooms.
Toss with vinegar and olive oil.