Health Food

The other night we ate green. Everything was green. The kale salad, herby quinoa tabbouli, and sumac tofu with baby bok choy and broccoli was delicious and the perfect image of what my dad imagines me eating every day. If only I could eat this every day. Kale salad is one of my favorite things and the tabbouli was a great way to use up lots of fresh herbs from our CSA (maybe a little unconventional with cilantro but it worked really well in contrast to the parsley). I purposefully bought sumac last week to make this tofu after seeing Amey post about it here. All in all an awesome meal.

The tabbouli was based on the one in How to Cook Everything Vegetarian, the kale had a golden beet, tahini, soy sauce, and maybe lime juice? Too many kale salads to remember specifics.


Oh Yeah, Dinner.

In all my excitement about the pecan pie I forgot to mention what we had for dinner last night. When I go home from work I launched into making the pie and some homemade bread using new sprouted wheat flour and completely forgot about, ya know, the actual dinner. I would love to have pie and bread for dinner but my conscience can’t allow that. So I made super healthy stuff to go with the super unhealthy pecan pie. First up, massaged kale salad. Sounds sensual, tastes delicious.

I realize this photo is much more interesting for the colors rather than actually getting a good idea what the salad looks like, but kale salad is one of those things we never plate for some reason. I make it in a big steel mixing bowl that was my grandma’s and we just set it on the table and eat out of it. Every other salad gets a nice spot on the plate but for some reason this one never makes it out of it’s dirty bowl, so no great picture for you. I can’t even give you a real recipe with measurements, just approximations.

My Massaged Kale Salad

1 bunch kale, de-stemmed
1/2 a lime
1 big spoonful of tahini
1 decent splash of tamari
1 beet, grated (this one is a beautiful chioggia, but golden beets are my favorite)

Chop the kale into ribbon. Juice the lime into a large bowl, add the tahini and tamari and whisk together. Add kale and massage the crap out of it to break it down a bit. I usually try to use lacinato/dinosaur kale but curly kale works too. Once your fingers start to cramp add the beet, stir, eat out of bowl.

I also love this with an avocado instead of the tahini and lemon juice instead of lime. Really it’s just fat, acid, salt in some form mashed into the kale and add shredded root vegetable. I keep it simple and only add one additional vegetable. All those other odds and ends get thrown into the other thing we had for dinner last night.

Pepper bean salad.

A co-worker turned me on to this. It has single-handedly turned me into a cilantro non-hater. This is quite a feat people! I have hated cilantro for years and now I find myself buying it for this salad! I’ve made the recipe so many times I don’t use a recipe (though I did link one). Now I do cut down on the oil and acids and play with the spices some as well as using it to clean out my fridge (good with bits of cucumber and tomato) but the essence of it stays the same and it’s so simple it’s easy to swap things out.

Plus, it gets better the longer it stays in your fridge. If it lasts that long.