simple coconut or sesame sautéed lacinato kale

Vegan sesame kale

I’ve been loving this super simple way to prepare kale that makes it really tasty.  I love kale all the ways- in slaw, salad, steamed, wilted into soup, pesto, smoothies- but lately I’ve really been enjoying the extra pop of flavor in this method.  We grow lacinato (also called tuscan, or dino) kale in our garden.  It’s a low maintenance and prolific green to grow, so we have an abundance of it always and it’s nice to mix up the ways we prepare it.

garden kale California

Also, I’ve found my kids really love the umami of the aminos and the texture of the coconut flakes or sesame seeds in it.  If you’re not a coconut or sesame fan, just leave them out or try subbing with sunflower seeds, pumpkin seeds, or almonds.  Sometimes I add in a handful of other veg that need to be used, like broccoli or carrots.  When I wash the veggies I save the water to water plants outside or in.

kale

I leave the stems in the kale, because they are delicious and add nutrition + a nice crunchy texture, plus no waste- they’re similar to broccoli stems.  Feel free to remove if thats your thing.

vegan coconut kale

coconut or sesame sautéed lacinato kale (serves 4 sides or 2 if you’re a kale hog like me)

2 bunches lacinato kale, chopped into 1/2 inch or so pieces

1 tablespoon coconut, sesame or olive oil (or sub water if you’re oil free)- all give different flavor profiles so mix it up and experiment with what’s your favorite

1 large clove garlic, minced/pressed/crushed

2 teaspoons liquid aminos or 1 tablespoon tamari

1/4 cup of large flake unsweetened dried coconut OR 2 tablespoons sesame seeds

optional: toppings like green onions or cilantro

method

  1. heat a heavy skillet on high for a minute or two until its nice and hot (no oil yet).
  2. add in the kale and let it cook without stirring (and without oil) for a minute or two until the edges start to get a little toasty.
  3. NOW add in the oil (or equivalent amount of water) and the coconut and stir fry it around the pan, tossing and mixing until the kale is nice and soft (about 3 minutes for our liking- feel free to go longer if you like it softer or less if you want it more raw)
  4. remove from heat and immediately stir in the raw garlic and the aminos or tamari, quickly stirring it so that all the garlic gets incorporated and in contact with the hot pan- you want it tamed but not burnt.
  5. plate and enjoy!  We love this as a side, in buddha bowls, on top of a blended soup like this carrot one or butternut, or sometimes I add in chickpeas or tofu, too, for a really fast lunch.

 

vegan sesame kale

a flexible fall salad

IMG_0665

This is a seasonal favorite of ours, a colorful salad with a strong vinaigrette that can hold its own and acts as a nice counterpoint to the denser, grounding, cooked dishes that our bodies gravitate toward in winter.  There’s hearty greens, crunchy vegetables, sweet fruit, toasted nuts and/or seeds, and a garlicky, mustardy vinaigrette.  I’ve added lots of substitution suggestions in the recipe as I don’t believe in rigid cooking.  Use what you have, what you enjoy and gravitate towards, whats available and fresh in your area.  One of the pleasures of cooking is sensing and feeling instead of measuring.  Also, if you have children, whisking vinaigrette is a fun job for them and they can learn the proportions and how make it themselves over time.  Serve it as a side or as a meal with soup, or add some legumes, tofu, or tempeh to make it a complete meal.   I hope you enjoy it as much as we do!

VINAIGRETTE:

1 clove garlic, minced OR 1 small shallot, minced

3 tablespoons olive oil

3 tablespoons lemon juice OR apple cider vinegar

1 tablespoon Dijon mustard OR whole grain mustard

2 teaspoons agave nectar OR maple syrup OR honey

S+P to taste

SALAD:

1/2 a head of kale, stems removed, sliced crosswise into thin strips OR any other hearty green like beet greens, bok choy, endive, escarole, spinach, or a mix.

1 cup sliced cabbage or brussels sprouts

1 large carrot, thinly sliced or grated OR radish OR celery- anything with CRUNCH!

1 large apple OR pear OR fuyu persimmon, sliced thinly

1/2 cup pomegranate arils

1/3c toasted nuts and seeds- any or all.  pumpkin+sesame, sunflower+hazelnut, almond+hemp, pecan+poppy are great combos

METHOD:

Whisk all vinaigrette ingredients together in a large salad bowl.  Taste and adjust to your preferences.  Add in kale to bowl.  Massage until softened, 3 minutes or so.  Add in the rest of the veggies and the apple and toss to coat.  Last, sprinkle the pomegranates and nuts+seeds over the top.  Serve!