Curried Peanut Sauce Tofu and Kale from Isa Does It

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I got Isa Does It for my birthday back in November. Since then I have been absolutely in LOVE with this cookbook! It has been featured in my photo blog more than a couple times. All of the recipes in this book are packed full of flavor, and are honestly some of the best things I have made at home in a long time. I highly recommend you get this cookbook!!!

I changed up the name a bit because I didn’t end up putting this in a bowl. I only ended up changing some minor things, so the recipe is basically the same. I have really been on a curry kick lately. This recipe is perfect with the creamy peanut butter to mellow out a bit of the heat. I found myself wanting to lick the bowl clean!

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Curried Peanut Sauce Bowl with Tofu and Kale

Based on a recipe from Isa Does It

Tofu

  • 1 tablespoon olive oil
  • 14 ounce package extra firm tofu
  • 1/4 teaspoon sea salt

Cut tofu into 1/2 inch pieces and lay out on a baking sheet lined with paper towels. Place an equal sized backing sheet on top and some sort of weight (I used a stock pot). Let tofu drain/press for 15-20 minutes.

In a cast iron skillet, preheat oil on high heat. Add cubed tofu, carefully. Brown tofu evenly on all sides. Remove from heat and let excess oil drain off on a paper towel.

Sauce

  • 2 teaspoons olive oil
  • 1 tablespoon grated or minced fresh ginger (I used a micro plane)
  • 3 cloves garlic, minced
  • 1 cup water
  • 1/2 cup creamy peanut butter
  • 2 teaspoons curry powder
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 2 tablespoons agave nectar
  • 1 teaspoon sriracha

Preheat a sauce pan over medium heat. Saute ginger and garlic in olive oil for about 30 seconds. Add remaining ingredients and simmer until peanut butter dissolves and sauce thickens slightly, about 5 minutes. At this point you can add some more curry to taste, if you like.

Kale

  • 1 large bunch kale

Get you steaming device ready (I use a bamboo steamer over simmering water). Wash the kale, remove stems and tear into bit size pieces. Add to steamer and cook for about 5 minutes.

Assembly

  • 4 cups cooked brown rice (I used a rice cooker)

Spoon rice onto plate or in a bowl. Top with kale, some cubes of tofu and spoon sauce over the top. You can add some additional sriracha or whatever you like at this point.

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Potato and Kale Tart

I have been going to a local vegan bakery (Beet Box) a lot! I am addicted. I posted a picture of their potato and kale savory tart on my photo blog and a follower Allyhope18 at HopefullVegan asked me if I had a recipe for this. So here is my take on a potato and kale tart!

Potato and Kale Tart

Filling:

  • 3 Yukon gold potatoes
  • 1 bunch of kale
  • 2 cups raw cashews
  • 4 cups filtered water + ½ cup more for blending
  • juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • 1 ½ tablespoons nutritional yeast
  • 1 teaspoon fine grain sea salt

Soak cashews four hours – overnight in filtered water

Drain all water and blend with ½ cup filtered water, lemon juice white wine vinegar, nutritional yeast , and half of salt, until smooth (this will take at least 10 minutes unless you’re working with a high-powered blender like a vitamix or blendtec) .

You may need to add more water if your cream cheese is a bit too thick – for example if it looks more like cashew butter than cream cheese, but don’t add too much.

Test seasoning, add more salt if needed and blend to finish.

Cut potatoes into small bite size pieces. Boil potatoes until fork tender. Place kale in colander and wash. Rip into small bit size pieces, removing the stems. Pour boiling water from potatoes over the top on the kale, and drain the excess water out.

Mix potatoes and kale with cashew cream cheese, and set aside until it is time to fill tarts.

Crust:

  • 2 1/4 cups all purpose flour
  • 1/2 cup (more as necessary) coconut oil, cool enough to be solid
  • 1 teaspoon salt
  • 1 tablespoon cane or demerara sugar
  • 1/3 – 1/2 cup ice water

In a food processor Start by placing the flour, salt, and sugar in the bowl of a food processor fitted with the S blade. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor.

Turn dough onto a clean, dry surface that has been dusted with flour. If you’re not ready to use the crust, shape it into a flat ball, wrap with saran, place in a freezer bag, and freeze. If you are ready to use it but not this very second, you can store it in the fridge till it’s time to bake.

Assembly:

Preheat over to 350 degrees.

Cut dough into 8 pieces, and roll out into small circles to cover the inside of a large muffin tin or mini tart pan. Prick bottom of crust with a fork. Line dough with foil and weight down with oil beans or rice.

Bake for 15 minutes.

Remove foil and beans. Fill each crust with potato and kale filling. And bake for 20 more minutes or until crust is a light golden brown color.

Sriracha Sesame Tofu

I have been following Olives for Dinner for awhile now and she makes some of the most inspiring, tasty looking food. My photos are put to shame by her beautiful ones. But I hope I did this yummy dish some justice. You should totally go check out her blog (if you haven’t already).

I made her Quick and Easy Tofu with Ramen Noodles, but I opted for rice noodles instead. Super delicious recipe! My boyfriend loved it. This was a great dinner before our 4th of July hike. Kept my full and energized the whole time.

The tofu has got a great texture, and the sesame seeds and cashews provide a great crunch. I think my favorite part of this dish is the everything sauce. My mouth is watering just thinking about it. It has note of sesame, and spicy, just yum in my book.

The great thing about this dish is you can easily adjust the spiciness level to your tastes. If you like it less spicy, add less pepper to your everything sauce, and less sriracha to the final dish.

Her recipe can be found here. I really hope you love this one as much as I do. Happy eating!

Kale Salad with Amy’s Woodstock Dressing

This one is for Kristin at Have A Shnick.com. Thanks for the request! It is always nice to know what you guys wanna see from me.

So of course on the day we are supposed to get a blizzard (which didn’t happen) I decided to make a salad, lol. This salad is hearty and full of flavor. Plus, it is super simple to prepare.

Kale Salad with Amy’s Woodstock Dressing

  • 2 bunches of kale, de-stemmed and ripped into bite size pieces
  • 1/4 teaspoon Himalayan rock salt
  • 1 large carrot, grated
  • 1 pound shelled edamame
  • 1/4 cup sunflower seeds, roasted
  • 1/2 cup of your favorite olives
  • Amy’s Woodstock Salad Dressing, to taste

Prepare shelled edamame according to the package directions. While edamame cooks, prep kale. In a large bowl toss kale with Himalayan rock salt, and massage kale for a couple minutes until volume has reduced by about half.

Drain and rinse edamame with cold water. Combine kale, carrot, edamame, sunflower seeds and olives. Toss with Amy’s Woodstock Salad Dressing and serve.

Wilted Kale

I will start with a little bit of a life update. I found out that I completely tore the ACL in my left knee. Which means I will need to get reconstructive surgery. Because of the surgery, I will probably be lacking in the posting department.

However, since my boyfriend isn’t much of a cook (yet) I have been making a bunch of easy to store and reheat recipes. So when he is taking care of me, he won’t have to cook much. I am hoping that I can write many of these posts before Thursday (surgery day) and post throughout my recovery.

Wilted kale is the first of hopefully many of these easy to prepare and reheat recipes. I am a big fan of kale, and getting some dark leafy greens in my diet while healing is a must. This is a simple but delicious recipe. And it very easily reheated in the microwave or on the stove top with about a tablespoon of water.

This is a great along side mac and cheese with some baked beans or a quick lunch or dinner.

Wilted Kale

  • 1 bunch of kale, stems removed and  cut into bite size pieces
  • 1/2 onion chopped
  • 1-2 cloves garlic
  • 1 teaspoon olive oil
  • salt, to taste
  • pinch of red pepper flakes

Preheat a non-stick pot to medium heat. Add olive oil and onion. Saute until the onions are translucent. Add garlic and cook an additional 30 seconds.

Add kale. Season with salt and pepper, cover pot with a lid. Cook for about 5 minutes or until your desired donenesss.

*Remember if you want to reheat this later you might want to under cook the kale just a touch. That way when you are reheating the kale won’t be over done.

B.K.T. (“Bacon” Kale and Tomato)

I can honestly say one of the things I miss about eating meat is bacon (please don’t burn me at the stake!, kidding). I don’t miss the idea that a poor pig must suffer through life for me to eat it though. I really do miss the smoky flavor it can add to a meal. This recipe is a play on a BLT, but a much healthier one.

I had some concerns that the kale was going to be tough and chewy, since it isn’t cooked at all (I hadn’t ever had raw kale). But marinating it in a little bit of the miso dressing broke down any toughness in the kale. The miso dressing and the avocado added a great creaminess that balanced well with the smoky tempeh.

This recipe makes a great lunch or light dinner. It is really filling and gives you energy to keep your day going.

B.K.T. (“Bacon” Kale and Tomato)

Based on a recipe by Healthy.Happy.Life

Easy White Miso Dressing

  • 3 Tbsp white miso paste (fridge section – tub)
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp agave or maple syrup (I like to use 1 Tbsp of each)
  • a few dashes black pepper
  • 1-2 Tbsp your favorite healthy-fat oil (light version: sub added oil with water!)
  • 1 tsp tahini

Place all of the ingredients in a jar with a screw on lid. Vigorously shake until there are no lumps.

Raw Kale Salad

  • 1 bunch kale
  • 2-3 Tbsp white miso dressing (above)
  • 1/2 cup red onion, thinly sliced
  • 1 tomato, diced or thinly sliced
  • avocado, thinly sliced or diced

Remove kale leaves from thick stems and chop into small pieces.

Wash kale well. Rinse the kale in warm-hot water. Then drain the water and wrap some kale in a clean dish towel and spin around towel. This is a make shift salad spinner (Thank you Smasher for the tip!) Repeat until all kale is dried.

Transfer washed/dried kale to large bowl and toss with the dressing and onions.

Fold in tomatoes and avocado or add as toppings later.

Use salad in wraps, serve or store covered in the fridge until ready to serve.

Note: If you are storing kale salad in the fridge you want to use a minimal amount of dressing so that you do not make the texture soggy. You can always add more dressing when you put everything together.

Wrap or Salad (makes 4-5 wraps)

Wrap and serve or store in the fridge until ready to serve. You can serve stored wraps chilled or warm in the oven before serving.

Walnut, Kale and Tofu Burgers

The one thing I have missed as a vegetarian/vegan was a nice juicy burger. A lot of veggie burgers can be a little dry, or not juicy (if that makes any sense). This burger is juicy! And no animals had to suffer to make it. 🙂

Remember that chutney I made a couple blog posts ago? Well I found another yummy use for it! The mint basil tomato chutney adds another layer of flavor to this tasty burger. The mayo avocado mixture adds a creaminess and a bit of richness. This is a great summer burger! I highly recommend it! Juicy and delicious.

Walnut, Kale and Tofu Burgers

Based on a recipe by Jenmi Jenmi

  • ½ cup panko breadcrumbs
  • 2 tablespoon Dijon mustard
  • 2 tablespoon Braggs
  • 1 tablespoon liquid smoke
  • 1 cup finely sliced kale (with stems removed)
  • ¼ cup finely diced onion
  • ¼ cup chopped walnuts
  • 12 oz firm tofu (drained)
  • olive oil (for cooking)
  • 4 buns/rolls of your choice
  • 1 avocado
  • 1 tablespoon mayonnaise (I used veganaise)
  • sprinkle garlic powder
  • salt and pepper, to taste

In medium sized mixing bowl, combine first 8 ingredients. Knead together with hands until blended. Shape into patties. Makes 4 to 5 large sliders or 3 to 4 large regular patties.

Lightly oil a non-stick pan with olive oil and bring to medium heat on stovetop. Add patties to pan and brown on both sides. Approximately 4 to 5 minutes per side.

While patties are cooking toast buns.

In a small bowl, combine avocado, mayonnaise, garlic powder, salt and pepper.

Assemble burgers and top with avocado mixture and chutney. This would be great with a slice of tomato too.