Dinner with the Fam - Part 2

My family amazes me on how open they are to trying new foods. My dad actually told me that he misses my cooking on Thanksgiving! This is coming from a person who loves his turkey (and if I am cooking, everything on the table must be vegan).

My nephew loves my cooking and it is great! I am impressed by his ability to eat raw bell pepper to the green stem and he love jicama (as everyone should). When I decided to make a kale salad, I wasn't sure what he would think. After the salad was prepared, I suggested he try a piece of the kale, so he did. He loved it! Everyone loved it!


Kale Salad

2 bunches of Kale
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 bunch Green Onion, chopped
1 tsp Olive Oil (or sesame oil)
1 Tb Braggs
1 tsp Lemon Juice

Rinse the kale and tear the stems off. Chope the kale and place in a pan with water. Bring to a boil and cook until kale is slightly cooked. Drain water and place kale in cold water to stop the cooking. Drain off water and rinse off kale as needed.

Add the chopped peppers, green onion, oil, braggs and lemon juice in a medium bowl with the drained kale. Toss to mix all ingredients together and serve.

Coconut Red Curry Vegetables and Tofu

Eating my restricted diet has been a little challenging, but that is how you learn new dishes and get creative. I've eaten a lot of beans, tofu scrambles, avocados, salsa, whole grains and salads (with hummus instead of salad dressing- a new favorite). I now have a new appreciation for raw almonds which have a wonderful sweet flavor to them and great for a snack.

When I realized that I could make a Thai red curry dish on my limited diet, I got really excited. I love coconut milk, the flavor of red curry, how the grains soak up the mixture and the tanginess of the lime juice. You can use your own veggies, but pretty much any taste great in this dish. I served this over brown rice, but buckwheat, quinoa or another grain would also be great.


Coconut Red Curry Vegetables and Tofu

½ lb Tofu, diced
1 tsp Olive Oil
½ cup Red Onion, chopped
2 cloves Garlic, minced
1 Red Bell Pepper, chopped
1 Zucchini, chopped
1/2 bunch Kale, chopped
1 – 14 oz. can Lite Coconut Milk
1-2 tsp Red Curry Paste
2 Tb Braggs (or to taste)
Juice of one Lime

Sauté the tofu in the oil until it starts to brown. Add the onion and garlic and heat a few minutes. Add the zucchini, bell pepper and kale and cook until soft. Add the coconut milk, curry paste, braggs and lime juice. Cook for about 5 minutes to let the flavors blend. Serve over brown rice or grain of choice.

I am addicted to Black Eyed Peas and Greens (Soup)

I bought some black eyes peas since I have found I really like their flavor thanks to a variety of dishes including the Portland Bye and Bye bar's side dish on the BBQ platter. Yum! I have never tried mustard greens before so I decided to try them in a soup and carrots sounded like they would go well with it all. As I was cooking up the soup, I decided it needed a little more of something, and decided to add lemon juice. After it was all cooked and ready for eating, I was surprised by my enjoy of this fairly simple soup. I hope you have the same surprise.

Black Eyed Peas and Greens Soup

1 1/2 cups dry Black Eyed Peas

10 cups water

2 Carrots, chopped

2 Vegetable Bouillon Cubes

1/4 cup Lemon Juice

1 tsp Salt

1 tsp Black Pepper

1 tsp Garlic Granules

1 bunch Mustard Greens, chopped

Place the black eye peas in 4 cups of the water and bring to a boil in a large pot. Lower heat to a low simmer and cook 30 minutes. Add the rest of the water, carrots, bouillon cubes, lemon juice, salt, pepper and garlic and cook an additional 15 minutes. Place the greens in the pot and stir to combine and cook for about 10 minutes, until the greens are cooked down and flavors could be absorbed.

Fresh Collard Wraps

A couple months ago my friend Liz made some raw collard wraps which I really enjoyed.  I had only made steamed collard rolls before, so I was a little reserved about using it raw.  When I was on my way home from San Francisco this month, we stopped by Green Go's in Redding and I got a collard wrap with veggies and tofu with a sweet pepper sauce.  It was a great reminder about eating raw collards so I decided to make my own when I got back home.

Almost-Raw Collard Wraps

4 Collard Leaves

2 Carrots, shredded

1 Red Bell Pepper, sliced long

1/4 Red Onion, sliced long

1 Avocado, sliced

1/2 cup Hummus

Cut the large middle stem from the collard leaf so you will have two pieces of the green.  Each side will provide a separate roll.  About the middle of the collard half, spread out the hummus.  Add a few slices of the bell pepper, onion, avocado and about 2 Tb of shredded carrot.  Roll one side over the insides and continue rolling the leaf until the insides are fully contained.  Repeat this with the rest of the collard leaves.  Makes 8 rolls.

*Use a raw hummus or spread of choice if you would like this to be 100% raw.

Juice Cleanse Wrap Up with Collards

Today was my first full day of food.  My 4 day juice cleanse went surprisingly well.  I did not have too many times of hunger and I got to discovered new juices.  My favorite was a combination of apple, carrot, ginger and romaine lettuce.  Yum!  I find it is harder to control cravings for certain foods now that I am back eating food.  The sad thing is I have to introduce foods back slowly so tofu, which I have been really craving today, will have to wait a little longer.  

One thing the cleanse experience taught me was a re-appreciation for healthy food.  It is so easy to reach for comfort food sometimes, even though grabbing healthy quinoa and greens can create a dinner which is both satisfying and tasty.

Quinoa Stuffed Collard Wraps

2 cups cooked Quinoa

1 Tb Olive Oil

1 Yellow Pepper, chopped

1 Red Pepper, chopped

1 small Onion, chopped

2 cloves Garlic, minced

1 large Tomato, chopped

1 Tb Lemon juice

Salt and Pepper to taste

8 Collard Green Leaves, steamed

Look for pre-rinsed Quinoa or rinse the Quinoa before use.  Prepare the quinoa as directed; set aside.  Saute the onion, peppers and garlic in the oil until soft.  Add the quinoa, tomato, lemon juice, salt and pepper.  Cook for 5 minutes.  Steam the collards and rinse them off with cold water so you can handle them.  Dry the collards with a paper towell.  Place the collard green leaf on a flat surface, with the smooth side down.  Fill the lower, wider section of the leaf with the quinoa mixture, leaving room on the sides.  Fold the leaf sides into the middle and roll the leaf up, similar to a burrito.  Repeat with the rest of the collard green leaves.