work the kale with your hands, and tear it in to little pieces-or use the scissors to chop it up. Use the salt and vinegar to help break it down.
Add avocado and work it in to make it all creamy. taste for salt & vinegar
garnish with your favorite shaved veggies, flowers and hemp seeds
Fried Oyster Mushrooms
whisk all dry ingredients together
Wipe the mushrooms with a damp towel to remove any debris. Tear mushrooms into desired size, about 2"
1/2 cup oil for frying (we used olive)
Heat oil to medium high in a deep pan.
Dip mushrooms in milk, coat them wit flour mixture.
when oil begins to bubble, add battered mushrooms, a few at a time so everything has space. Use tongs to flip them once you see edges start to brown. Heat, flip, repeat until all mushrooms are cooked.
Drain on papertowels before serving with Kale Salad. Enjoy!
Recipe by Meredith Baird Figone
Black bean & walnut "meat"
Pulse all ingredients until well combined. Then add (optionally) 2 tbsp olive oil and 1 tbsp apple cider vinegar. You want to lightly pulse this mixture until crumbly. Do not bend or it will become a paste
Tofu Sour Cream
Blend until smooth
Assemble in taco shells of your choice, or layer as nachos with freshly chopped tomato, avo and cilantro.
makes enough to serve 4
1. cook rice
In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.
2. Marinate ground beef
Finely chop 1 teaspoon garlic. In a medium bowl, combine ground beef, 2 teaspoons tamari, 1 teaspoon each of coconut sugar, vinegar, and oil, and ½ teaspoon each of the garlic and gochujang. Set aside to marinate at room temperature until step 5.
3. Prep ingredients
Remove and discard stems from mushrooms, then thinly slice caps. In a small bowl, stir to combine remaining gochujang and tamari, 1 tablespoon water, and 2 teaspoons coconut sugar. Set gochujang sauce aside until step 5.
4. Sauté mushrooms & spinach
Heat 1 tablespoon oil in a medium nonstick skillet over high. Add mushrooms and cook, stirring occasionally, until browned and tender, 4-5 minutes. Season with salt and pepper. Add spinach and remaining garlic; cook, stirring, until spinach is wilted, about 1 minute. Stir in half of the sesame seeds. Transfer to a bowl and cover to keep warm until ready to serve.
5. Cook ground beef
Heat 2 teaspoons oil in same skillet over high. Add ground beef and any marinade. Cook, breaking meat up into large pieces, stirring occasionally, until liquid is evaporated and beef is browned and cooked through, about 6 minutes. Stir in 1 tablespoon of the gochujang sauce (reserve rest for step 6). Transfer beef to a bowl. Wipe out skillet and reserve for step 6
Heat 2 tablespoons oil in reserved skillet over high. Crack in 2 large eggs; season with salt and pepper. Cook until edges begin to brown, about 1 minute. Cover and cook until whites are set but yolks are still runny. Serve rice in bowls topped with beef, spinach and mushrooms, and eggs. Garnish with remaining gochujang sauce and sesame seeds.
1. Prep oven & cook rice
Preheat broiler with a rack in the upper third. Make rice
2. Prep & broil tofu
Drain tofu, cut into 1-inch cubes, then drain well on paper towels. Transfer to a rimmed baking sheet and toss with 1 tablespoon oil and a pinch each of salt and pepper. Broil on upper oven rack until lightly golden, 10–15 minutes.
3. Toast cumin seeds
Heat a large nonstick skillet over medium. Add cumin seeds; toast, stirring, until fragrant, 1–2 minutes. Transfer to a small bowl; reserve skillet for step 5. Transfer ¼ cup coconut milk to a small bowl; reserve for step 6.
4. Prep & blend sauce
Peel and roughly chop 2 teaspoons each of ginger and garlic. Roughly chop tomato. To a blender, add spinach, tomatoes, remaining coconut milk, chopped garlic and ginger, garam masala, 2 teaspoons of the cumin seeds, ¾ teaspoon salt, and a few grinds of pepper. Blend on high until smooth.
5. Cook sauce
Transfer sauce to reserved skillet; bring to a simmer over medium heat. Reduce heat to medium-low and simmer until slightly thickened and flavors have melded, about 10 minutes. Add tofu and simmer for 5 minutes more. Stir in 1 teaspoon sugar and 1 teaspoon vinegar. Season to taste with additional salt, pepper, and sugar.
6. Finish & serve
Fluff rice with a fork. Serve in bowls with palak tofu spooned over top. Drizzle with reserved coconut milk and remaining cumin seeds. Enjoy!
Filling and assembly
Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.
Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.
Filling and Assembly
Preheat oven to 375. Toss blackberries, cornstarch, lemon juice and quarter cup sugar in a large bowl.
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment lined baking sheet. Mound Blackberries in center of dough,leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.
1. place the bell peppers, corn kernels, garlic, cucumber, olive oil, vinegar, salt, and pepper in the blender and blend until smooth and creamy. Season to taste.
2. divide into bowls and garnish with fresh corn kernels, cucumber and basil.
1. Prep marinade
Finely chop 1 teaspoon garlic. Pick mint leaves from stems and finely chop 2 teaspoons; keep remaining leaves whole. Into a large bowl, finely grate lime zest and squeeze 1 teaspoon lime juice. To bowl with lime zest and juice, add garlic, chopped mint, fish sauce and 1 tablespoon oil. Season to taste with salt and pepper.
2. Grill chicken
Heat a grill or grill pan over high. Pat chicken dry and drizzle lightly with oil. Add chicken to grill or grill pan and cook until charred in spots and cooked through, 2–3 minutes per side. Transfer chicken to bowl with marinade and let sit for at least 5 minutes, turning to evenly coat chicken in sauce.
3. Prep veggies
Meanwhile, peel carrots lengthwise into ribbons. Thinly slice cucumber into rounds. Transfer carrots, cucumbers, and whole mint leaves to a large bowl; toss with 1 tablespoon oil, 1 teaspoon vinegar, and a pinch each of salt and sugar. Let sit until step 5.
4. Make Sriracha mayo
Preheat broiler with a rack in the upper third. In a small bowl stir to combine mayo, Sriracha, and 1 teaspoon water. Slice baguettes in half lengthwise and lightly oil the cut sides. Transfer to broiler, cut side up, and cook until toasted, about 2 minutes (watch closely as broilers vary). Alternately, grill bread until charred and warmed through, 1—2 minutes.
Cut chicken into strips and return to bowl with marinade, toss to coat in accumulated juices. Spread some Sriracha mayo on bottom baguette half and layer on the pickled veggies and grilled chicken. Spoon remaining marinade and Sriracha mayo over top, and sandwich with top half of the baguette. Enjoy!
1. Cook eggs & noodles
Bring a medium saucepan of salted water to a boil. Place 2 large eggs into saucepan and cook for 6 minutes. Use a slotted spoon to remove eggs; place in a bowl of ice water. Add noodles to boiling water; cook, stirring to prevent sticking, until al dente, about 5 minutes. Drain noodles, rinse, and toss with 1 teaspoon oil; return to saucepan and set aside until step 6.
2. Prep ingredients
3. Cook veggies
Heat 1 tablespoon oil in a medium pot over medium-high. Add Brussels sprouts and a pinch each of salt and pepper. Cook, stirring, until charred in spots, 2–3 minutes. Transfer Brussels sprouts to a bowl. Heat 1 tablespoon oil in same pot; add mushrooms and a pinch each of salt and pepper; cook, stirring, until browned, 3–5 minutes. Transfer to bowl with Brussels sprouts.
4. Cook turkey
Heat 1 tablespoon oil in same pot over medium-high. Add turkey and cook, breaking meat up into smaller pieces, until cooked through and browned in spots, 3–5 minutes. Add chopped garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds.
5. Build broth & halve eggs
To pot with turkey, add ramen base, tamari, 3½ cups water, bring to a boil. Cover and simmer until flavorful, about 5 minutes. Meanwhile, peel eggs, then halve lengthwise.
6. Finish & serve
Spoon noodles into bowls and top with some of the turkey ramen, Brussels sprouts, mushrooms, and sliced eggs. Enjoy!
1. Boil sweet potatoes
Cut sweet potatoes into 1-inch pieces. Place in a medium saucepan with 1 whole garlic clove and enough cold salted water to cover by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer until tender when pierced with a knife, 8–10 minutes. Reserve ¼ cup cooking water, then drain potatoes and return to saucepan. Cover to keep warm until step 6.
2. Cook veggies
Finely chop onion. Finely chop mushrooms.Trim ends from green beans, then cut crosswise into 1-inch pieces. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chopped onions; cook, stirring, until softened, 4–5 minutes. add mushrooms cook 4-5 min. Add green beans; cook, covered, until tender, about 5 minutes more. Stir in corn. Transfer veggies to a plate.
3. Cook turkey & season
Preheat broiler with a rack in the upper third. Heat 2 teaspoons oil in same skillet over medium-high. Add turkey; cook, breaking up into large pieces with a spoon, until browned and cooked through, 3–4 minutes. Sprinkle 2 teaspoons flour over turkey; stir to combine. Add chicken broth, 1 tablespoon Worcestershire, and 1–2 whole thyme sprigs; stir to combine.
4. Finish filling
Bring turkey mixture to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring, until thick enough to coat the back of a spoon, 2–3 minutes. Stir in veggies and season to taste with salt and pepper.