Kale Salad with Miso Ginger Dressing

I am so in love with this salad (and my husband says it his favorite kale salad ever)! It has quinoa and edamame for protein, micronutrients from the kale, and is coated with a flavorful sesame-miso-ginger-rice wine vinegar dressing that is so good! The kale stands up to the dressing, and it keeps well - so this is a salad that is good leftover, too.

Kale Salad with Miso Ginger Dressing

Ingredients:

1/2 cup quinoa
1 cup water

10 cups chopped kale
1 tbsp toasted sesame oil
1/2 tsp salt

1 carrot, shredded
1 cup frozen shelled edamame

1 tbsp toasted sesame oil
2 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 tsp ground coriander
1 tbsp minced fresh ginger
2 tbsp miso paste

1/3 cup dried cranberries
1/3 cup toasted pumpkin seeds (pepitas - the shelled ones)

Directions:

Rinse the quinoa in a sieve until the water runs clear. Put the quinoa in a saucepan with the cup of water, and bring it to a low boil. Cover and put the heat on low. Leave the quinoa to steam for 15-20 minutes, while you prepare the remaining ingredients. Once the quinoa is done steaming, fluff it with a fork or spoon and set it aside until you are ready to add it to the salad.

While your quinoa is cooking, take a large bunch of kale (or two smaller bunches) and wash the leaves well. Rip the leaves from the stems, and the tear them into bite sized pieces. You want to end up with about 10 cups of kale, enough to fill a large salad bowl. Put the kale into the large bowl, and coat with 1 tbsp of sesame oil and the 1/2 tsp of salt. Then vigorously massage the kale with your hands to really work the oil all salt into the leaves. After 5-7 minutes, the kale will begin to soften a bit and become tender. Now you are ready to add the remaining ingredients. I like to start with the shredded carrot, edamame, and quinoa so add those in and toss well to combine. Then mix up the dressing by putting the remaining tbsp of sesame oil, soy sauce, rice wine vinegar, coriander, ginger and miso into a mixing cup. Then whisk it with a fork until it is all combined and then pour it over the salad. Finally, top it with the cranberries and the pumpkin seeds - and enjoy!

For 8 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 148 g

Amount Per Serving

Calories 186 Calories from Fat 71

% Daily Value*

Total Fat 7.9g 12%

Saturated Fat 1.2g 6%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 578mg 24%

Potassium 662mg 19%

Total Carbohydrates 21.4g 7%

Dietary Fiber 3.5g 14%

Sugars 1.3g

Protein 8.1g

Vitamin A 284% • Vitamin C 174% Calcium 15% • Iron 19%

Nutrition Grade A

* Based on a 2000 calorie diet

Chocolate Sunbutter Steel Cut Oats

These baked oats are a very loose take on a "Reeces" flavor. Chocolate and Sunbutter are added to oats, which are baked for a sweet breakfast that tastes a bit like dessert. Yay! Steet cut oats have 5 grams of protein per 1/4 cup servings, 4 grams of fiber, and are less processed than other types of oats - making these yummy oats a healthy breakfast.

Chocolate Sunbutter Steel Cut Oats

Ingredients:

1 tsp vegan margarine
1 1/2 cups steel cut oats

2 cups soy milk (or other non-dairy milk)
2 1/2 cups water
2 tsp vanilla
1/3 cup maple syrup
1/8 tsp salt
1/2 cup Sunbutter (or your favorite nut butter)
1/3 cup cocoa powder

Directions:

Preheat your oven to 375 degrees.  Spray a 2 quart baking dish with cooking spray and set aside.

Heat the margarine in a medium sized saucepan over medium heat, and then add the steel cut oats. Toast the oats for about 5 minutes, until they begin to smell a bit fragrant and toasty. Next add the soy milk, water, vanilla, maple syrup, salt, Sunbutter, and cocoa powder to the pan. Bring to a boil and cook for 10 minutes, stirring frequently to prevent burning.

Pour the oat mixture into the baking dish and cover with foil. Bake for 35 minutes, and let cool for a few minutes before serving. These keep well and are great leftover. You can make a big batch and enjoy throughout the week. Sprinkling some toasted sunflower seeds or vegan dark chocolate chips on top is a nice touch, too.

For 8 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 185 g

Amount Per Serving

Calories 235 Calories from Fat 100

% Daily Value*

Total Fat 11.2g 17%

Saturated Fat 2.4g 12%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 151mg 6%

Potassium 352mg 10%

Total Carbohydrates 28.3g 9%

Dietary Fiber 4.0g 16%

Sugars 12.1g

Protein 8.7g

Vitamin A 0% • Vitamin C 0% Calcium 4% • Iron 18%

Nutrition Grade C+

* Based on a 2000 calorie diet

Wild Mushroom Risotto

Last winter, I made a vegan risotto and fell in love with the rich creamy dish. This fall, I decided to make a version using wild mushrooms. I love mushrooms because of the deep umami flavor they bring to recipes. This risotto turned out to be rich, complex, and warming. Perfect for the changing weather.

Wild Mushroom Risotto

Ingredients:

.75 oz dried forest or wild mushrooms
8 cups water

1 tbsp olive oil
1 tbsp vegan margarine
1/2 onion, diced

6 oz button mushrooms, sliced
1 clove garlic, minced
pinch of thyme

2 cups short grain brown rice
1 cup red wine (I used Pinot Noir)

3 tbsp nutritional yeast
1 tbsp soy sauce
1 tsp balsamic vinegar
1 tbsp vegan boullion

salt and pepper to taste

Directions:

Cover the dried mushrooms with the 8 cups of water in a medium sized saucepan and heat over medium to bring to a slow boil.

While your dried mushrooms are simmering, heat the olive oil and margarine in a large pot over medium heat. Add the diced onion, and let the onion caramelize for about 20 minutes. Stir occasionally.

Once the onions have browned, add the sliced button mushrooms, garlic, and a pinch of ground thyme. Stir for two minutes, and then add the rice. Stir the rice and let it heat through and begin to turn opaque. Add the cup of red wine and let it evaporate completely.

Then remove the dried mushrooms from the broth with a slotted spoon, and set aside. Add the mushroom broth to the rice 1 cup at a time, stirring frequently. When the cup of broth has evaporated, add another. Dice the forrest mushrooms, and add them to the pot as well. Continue adding broth and stirring until the rice has cooked through (if you run out of mushroom broth, begin to add hot water). This takes a long time, plan for a couple of hours.

Once the rice has cooked through, add the nutritional yeast, soy sauce, vinegar and boullion. Stir to incorporate the seasonings, taste and then add salt and pepper to your liking.

For 6 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 479 g

Amount Per Serving

Calories  381 Calories from Fat  73

% Daily Value*

Total Fat  8.1g 12%

Saturated Fat  1.5g 8%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  1200mg 50%

Potassium  728mg 21%

Total Carbohydrates  55.1g 18%

Dietary Fiber  4.0g 16%

Sugars  2.2g

Protein  14.9g

Vitamin A 2% • Vitamin C 3% Calcium 5% • Iron 22%

Nutrition Grade B-

* Based on a 2000 calorie diet

Fried Rice

This recipe is great for when you have some leftover rice and want a quick meal. We have been having it weekly for the past few weeks, so it seemed time to capture this recipe and write it down. We enjoy it with a Follow Your Heart Vegan Egg, which uses algae to create a scrambled egg that is uncannily reminiscent of eggs. My omni family appreciates these faux products that resemble foods that they are familiar with (or for my food-allergic son who likes to try things that he otherwise could not - such as eggs). We have also added seitan, tofu, or had it with the veggies only and were happy with all versions. This is a versatile and easy recipe that is a new standard in our house.

Fried Rice

Ingredients:

1 tbsp toasted sesame oil
3 cups cooked rice (perfect for leftovers)

1/2 cup frozen peas
1/2 cup frozen carrots

1 Follow Your Heart Vegan Egg or 3/4 cup crumbled firm tofu

1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp ground coriander
1/8 tsp ground ginger
1/8 tsp garlic powder
1-2 tbsp soy sauce (to taste)

Directions:

Heat the toasted sesame oil in a non-stick frying pan over medium heat, and add the rice. Stir-fry to coat the rice with the oil and to break up any clumps. Add the frozen peas and carrots, and continue to fry while stirring frequently. When the peas and carrots are heated through. Add the Vegan Egg or tofu, and then add the spices. Heat everything though, add the soy sauce taste, and adjust the seasonings to your liking.

For 4 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 162 g

Amount Per Serving

Calories  343 Calories from Fat  53

% Daily Value*

Total Fat  5.9g 9%

Saturated Fat  1.0g 5%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  484mg 20%

Potassium  238mg 7%

Total Carbohydrates  61.4g 20%

Dietary Fiber  2.9g 12%

Sugars  2.2g

Protein  10.5g

Vitamin A 54% • Vitamin C 5% Calcium 13% • Iron 24%

Nutrition Grade B+

* Based on a 2000 calorie diet

Crispy Baked Tofu

I love to layer these little bites in wraps or sandwiches, or serve them on a salad. They are also great right out of the baking dish, or alongside rice and veggies to round out a meal.

People often find tofu bland when they first try it, but with some great preparations.....grow to love it. I know I have. I hope you enjoy this as well. It is fairly easy and makes a savory tofu that is reminiscent of fried chicken.

Crispy Baked Tofu

Ingredients:

1 block extra firm tofu, drained, pressed, and cut into the shape of your choice (triangles, cubes or small flat squares are all nice)

2 tsp lemon juice
1/2 tsp liquid smoke
2 tbsp Bragg liquid aminos or soy sauce

3 tbsp nutritional yeast
1 tbsp panko bread crumbs
1 tsp paprika
1/4 tsp black pepper
dash of garlic powder
dash of onion powder

Directions:

Preheat your oven to 400 degrees. Spray a shallow baking dish with cooking spray.

Cut the tofu into small cubes and toss with the lemon juice, liquid smoke, and Bragg or soy sauce.

In a small bowl combine the nutritional yeast, paprika, black pepper, garlic powder, and onion powder.

Lay the cubes in the baking dish and sprinkle with half of the nutritional yeast mixture. Turn the tofu pieces over and sprinkle with the other half of the nutritional yeast mixture.

Put into the oven and bake for 40 minutes. Turn the tofu pieces over halfway through cooking.

For 4 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 120 g

Amount Per Serving

Calories 103 Calories from Fat 42

% Daily Value*

Total Fat 4.6g 7%

Saturated Fat 0.9g 5%

Cholesterol 0mg 0%

Sodium 468mg 20%

Potassium 363mg 10%

Total Carbohydrates 6.3g 2%

Dietary Fiber 3.1g 12%

Sugars 0.9g

Protein 12.2g

Vitamin A 6% • Vitamin C 3% Calcium 21% • Iron 19%

Nutrition Grade A

* Based on a 2000 calorie diet