Kale!

Sauteed KaleMy wife and I discovered how much we love kale when we lived in Vermont. We usually have it either steamed or boiled. It tastes so good however it’s cooked.

Recently we went to one of our favorite Bay Area vegan restos – Herbivore – and the served kale with the entree. I asked how it was prepared and the waiter said it was sauteed with a little bit of oil and spices.

I decided to try this with broth instead of the oil. It was great.

Cooking KaleI heated the broth in the pan with a bit of garlic powder and basil, then added the kale when the broth was hot. I sprinkled a bit more broth over the kale and covered it for about 3 minutes (you can do more or less depending on how soft you want the kale).

And voila, a great bowl of delicious, healthy greens. Bon Apetit.

 

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Bad 2 The Bone Chili

Bad 2 the Bone Chili

Getting ready to spend Thanksgiving with my mother and sister in Southern Oregon. We made a large pot of Bad 2 the Bone Chili from Rip Esselstyn’s My Beef with Meat book.

What I love about this chili is all of the veggies.

cut up veggies ready to cook

You start by cutting up onion, carrot, celery, red pepper, mushrooms, zucchini and yellow squash and let them cook down.

add beans tomato and lentils

Then you add the rest of the ingredients – a cup of cooked red lentils, tomatoes and beans.

fresh tomatoes

The recipe calls for canned tomatoes, but I got some beautiful dry-farmed Early Girls from the Farmers’ Market. The recipe also calls for just kidney beans, but I use a can each of kidney, pinto and great northern beans.

add spices and addl liquid

Then chili powder, cumin, barbeque sauce, maple syrup and salsa. Let it boil, turn down the heat to simmer and in 30 minutes it’s done.

Bad 2 the Bone Chili

There’s nothing like a bowl of chili for a cold night – there’s a possible Nor’easter brewing back East in Vermont. A pot of this will keep you warm after shoveling snow.

We serve the chili with a cornbread recipe from Dr. McDougall’s site.

Cornbread

1 c cornmeal
1 c whole wheat pastry flour
1 tbsp baking powder
1/2 tsp fine salt
1 cup non-dairy milk (such as fat-free soymilk)
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tbsp raw sugar (optional)

Preheat oven to 400F. Whisk cornmeal, flour, baking powder and salt together in a large bowl. Add non-dairy milk, applesauce, maple syrup and sugar, if using, on top. Using a spatula, stir until just combined. Pour batter into a nonstick shallow 9″ pie dish, or other oven-safe dish. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.

I’m making this tomorrow night. I’ll post a picture then.

Happy Holidays and Safe Travels.

Easy Black Beans and Rice

easy black beans and rice

Wanted to share with you an easy recipe for a quick dinner and leftovers.

Easy Black Beans and Rice

2 cups of cooked brown rice
1 can of black beans, drained and rinsed
1 can of fire roasted diced tomatoes
1/2 cup of frozen corn
Salsa and chiles to taste

Mix all ingredients together in a pot, add salsa, chiles and any spices to your taste.

Serve with a salad and baked chips.

We buy the Engine 2 Brown Rice Tortillas from Whole Foods. I cut each tortilla into 6 wedges and bake at 400 degrees for 10-12 minutes.

As you can see, I have the final product ready for lunch tomorrow.

This recipe is quick, easy to make and delicious.

 

PCRM Thanksgiving Menu

Delicata Squash

PCRM – Physicians Committee for Responsible Medicine (Dr. Barnard’s group) – has a great whole food, plant-based and oil-free menu for Thanksgiving on their website. Everything from soup to dessert.

The menu is:

  • Creamy Mushroom Bisque
  • Crispy Sage Mashed Sweet Potatoes
  • Delicata Squash Stuffed with Holiday Rice
  • Save-Cash Quinoa Loaf
  • Apple Crisp

They also have pointers to other recipes – like Zesty Cranberry Sauce or Pumpkin Custard Pie. They both sound yummy.

This is an Apple Crisp recipe from Dr. McDougall that is great, but sweetened with maple syrup.

Preparation Time:  20 minutes
Cooking Time:  40-50 minutes
Servings:  9

4 large firm apples, peeled and sliced
1 tablespoon lemon juice
½ teaspoon cinnamon
½ cup raisins or currents
¾ cup Grape Nuts cereal
¾ cup rolled oats
½ teaspoon cinnamon
½ cup maple syrup
2/3 cup apple juice
1 teaspoon cornstarch

Preheat oven to 350 degrees.

Place the apple slices in a bowl and toss with the lemon juice and cinnamon.  Place in a non-stick square baking dish and sprinkle with the raisins or currents.

Mix the Grape nuts, rolled oats and cinnamon in a separate bowl.  Stir in the maple syrup.  Spread evenly over the apples.  Whisk the apple juice with the cornstarch until well mixed, then pour over the apples and topping.  Bake for 40 to 50 minutes until apples are tender.

Serve warm or cold.

Enjoy a whole food, plant-based and oil-free holiday this year. You’ll feel better.

Stuffed Acorn Squash

Stuffed Acorn SquashFor those of you who have watched the movie Forks Over Knives (FOK), this dish should look familiar. At the end of the movie, there is a wonderful dinner that all of the people in the film enjoy. One of the dishes is this stuffed acorn squash. The recipe is in the FOK book (not the FOK Cookbook).

The filling for the squash is made of a wild rice mix, leeks and celery – I added mushrooms this evening. It is a wonderful, simple dish. I serve it with steamed broccoli or this evening we had fresh Brussels sprouts.

Stuffed Acorn SquashI bake them oil free. Just cut the ends off, add a bit of garlic powder, pepper and enough balsamic vinegar to lightly coat them. Then bake them at 400 degrees for 35-40 minutes, rearrange them at 20 minutes so they bake evenly.

What a harvest time feast.