kale

[Recipe] Creamy Kale Salad featuring Manitoba Harvest Hemp Hearts

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I basically have an eating bread for every meal for the last 10 days because I’m so exhausted I can’t be bothered to put a real meal together. But today I was feeling really hungry and I knew that I needed to eat something and something a tad bit nutrient dense. I ended up cutting up two small bunches of kale and I made this incredible kale salad. 

I know, I know kale salad is so last season  but I am still loving it.  This version has 2 small bunches of lacinato kale massaged with a sauce of tahini, lemon juice, coconut aminos, olive oil, garlic granules, salt and pepper and tossed with a handful of hemp seeds for added plant-based protein and omega 3’s and 6’s. I had not planned on eating the entire bowl – but I did with the help of my 20 month old and I have zero regrets doing so. Seriously savory, creamy and delicious. Give it a try and share with me on Instagram #bowlsbylindsay

Creamy Kale Salad

Serves 2-4 or one super hungry mama

  • 2 small bunches lacinato kale, rinsed and finely chopped
  • 2 heaping tablespoons of tahini
  • juice of one lemon
  • 3 teaspoons coconut aminos
  • 1 tablespoon olive oil
  • 1 teaspoon garlic granules
  • 2-4 tablespoons hemp seeds
  • salt and pepper, to taste

Wash your hands well and toss everything in a big bowl; massage until thekale has softened. Enjoy!

Q/ Are you into kale salad? What is your favorite recipe? 

 

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{Recipe} Black Bean & Kale Salad with Lime Vinaigrette

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What’s that a recipe? Yes I actually took the time to write down and measure ingredients so I could write a recipe post. Lately I have been in the kitchen just tossing things together hoping that they workout and haven’t been writing down anything but that is going to change. This recipe is one that I have been thinking about for awhile now and it is based on one of my favorite salads from a local restaurant we love.

kaleandblackbeansalad

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 teaspoon olive oil
  • 1/4 teaspoons salt
  • 1/8 teaspoon black pepper
  • 4 cups shredded kale
  • 1-15oz can black beans, drained and rinsed
  • 1-15oz can white beans, drained and rinsed
  • 1 cup of fresh or defrosted corn
  • Lime Vinaigrette (Recipe Below)

Preheat oven to 375F. Toss sweet potato with olive oil, salt and pepper and spread onto a sheet pan. Place in the oven and bake for 25 minutes until tender and lightly browned. Toss the kale, beans and corn with the lime vinaigrette. Add the warm sweet potatoes to the salad and toss to combine. Serve room temperature.

KaleandBlackBeans

Lime Vinaigrette:

  • 1 teaspoon of Dijon mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 2 teaspoons agave
  • 1/4 teaspoon chili powder
  • Juice of two limes
  • 1/4 cup EVOO

Whisk everything except olive oil together. While whisking slowly stream in the EVOO.

{Review} Alive & Radiant Kale Chips

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This week I have been snacking like crazy, probably because we haven’t done any real grocery shopping in a few days and our CSA is starting to die down. My favorite snack of the week has been these Alive & Radiant Kale Krunch (Chips).

Neil and I finished off all three bags within 48 hours of them being in our home and probably would have eaten more if we had them.

I am a lover of kale chips and I love to make my own but I am guilty for buying them every so often when I’m at the market especially now that there is a baby at home and not as much time to cook. Alive & Radiant Kale Krunch (Chips)have to be the best kale chips I have ever tried and I have tried a number of different brands. The packing kept the chips nice and crispy, the stems were all removed (problem I’ve faced with other brands) and they were nicely coated with delicious seasonings.

Alive & Radiant Kale Krunch (Chips) sent me their Kale Krunch Quite Cheezy, Kale Krunch Southwest Ranch, and Kale Krunch Cheezy Chipotle.  They also have a Tarragon Dijon,  Chokalet Chip, and Spirulina Orange Creamsicle which I am dying to try but I can’t find around here.

I really can’t choose a favorite of the flavors that I tried because they were all so delicious.  I know I sound like I am just talking them up because I was sent a free sample but honestly I love these and actually purchased all three flavors from our local market back in August so I have tried them before and would be raving like a lunatic even if they hadn’t sent me them to try. Get out to your local health food store and pick yourself up a bag right now; I promise you won’t be disappointed

What are your favorite kale chips? Have you tried these Kale Krunch chips? If yes what is your favorite flavor and who wants to send me some tarragon dijon? I’ll swap you something else!!

Recipe: California Pasta

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This recipe gets it’s name from the addition of the creamy avocado.  It is filled with delicious summer vegetables. Make sure you have your pasta ready because this recipe cooks up in around 5 minutes!
Serves 4

1 bunch lacinato kale, washed, stem removed and shredded
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1-15oz can white beans, drained and rinsed
1 large tomato, diced
1 avocado, diced
1/4 cup kalamata olives, diced
1 tablespoon lemon juice
pinch of red pepper flakes (optional)
4 servings of cooked pasta of your choice (I like linguine)

Heat a saute pan with a cover over medium. Add olive oil and garlic and cook for 30-60 seconds, until fragrant.
Add the kale, cover and cook for 3 minutes.
Add the white beans, tomatoes, red pepper flakes (if using) salt and pepper and toss everything together.
Add the pasta, avocado, olives, lemon juice and toss to coat.

CSA Week 3

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This week our CSA was filled with many of the same items that we have received the past two weeks. The new items we did receive were tomatoes and napa cabbage, however the cabbage was in rough condition. The cabbage has been eaten to pieces by bugs and was actually thorny to the touch- has anyone else experienced this before? Needless to say we weren’t too impressed and contacted our CSA farmer regarding this.

I don’t have any huge plans for the veggies this week, except to use them up as quickly as I can since (fingers crossed) we will be at the birth center for a few days (hopefully). This morning I am planning on making TLT bagel sandwiches and green juices for Neil and I, which will use lettuce, tomatoes, collards or swiss chard and the cucumbers from last weeks share. Neil is also working from home today so I will make a veggie packed lunch- maybe a curry noodle? Then for dinner who knows- something with more veggies!

What are your favorite recipes using the ingredients below?

{Guest Post} Recipe: Kale & Sweet Potato Brown Rice Bowls

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Hi, I’m Brittany from over at Eating Bird Food where I blog about eating healthy and staying fit while still having fun and not feeling deprived. I’m honored to be guest posting for Lindsay today as I’ve been a fan of Cook Vegan Lover for quite some time. Although Lindsay and I haven’t met (yet!), we’ve had fun connecting over the fact that we both attended IIN and are health coaches.Today I want to share with you all one of my favorite recipes, which just so happens to be vegan and super tasty!
Kale and Sweet Potato Brown Rice Bowls
Serves 3 to 4, Print Recipe

Besides waiting for the rice and potatoes to cook, these bowls are super easy to toss together and taste amazing. Even your non-vegan friends will be amazed at how delicious and filling this meal is.

Ingredients:

  • 1 cup uncooked long grain brown rice
  • 1 bunch of fresh kale, cleaned and de-stemmed
  • 1 cup cooked chickpeas,  or 1 15 oz. can
  • 2 medium sweet potatoes, cut into bite size chunks
  • sea salt
  • creamy peanut sauce, recipe below

Preparation:

  1. Pre-heat oven to 400°, chop sweet potatoes into 1/4 inch chunks, sprinkle with sea salt and bake for 30 minutes.
  2. While sweet potatoes are baking, cook brown rice according to the instructions on the package.
  3. Blanch kale in boiling water for 3 minutes, remove kale from water with a slotted spoon and place kale in an ice water bath so it stops cooking. Drain and squeeze the water out, chopped and set the kale aside.
  4. Prepare creamy sauce (recipe below)
  5. When the rice and sweet potatoes are done you can start compiling your bowls. Each bowl should contain 1/2 cup brown rice, 1/2 cup blanched kale, 1/4 cup chickpeas, 1/2 cup roasted sweet potato chunks.
  6. Drizzle each bowl with some of the creamy peanut sauce and enjoy!

Creamy Peanut Sauce

Ingredients:

  • 1/2 cup peanut butter
  • 2 cloves of garlic, chopped
  • 1/2 tbsp. fresh ginger, chopped
  • 1/8 cup rice vinegar
  • 1/8 cup tamari, shoyu or soy sauce
  • 1/8 cup brown rice syrup
  • a pinch of cayenne pepper (optional)
  • water, to thin

Preparation:

  1. Simply put all the ingredients in a blender or food processor and blend. Then add as much water as necessary to make the consistency that you like. It makes quite a bit so store any leftovers in the fridge for later. (It tastes good on everything!)

If you like this recipe, be sure to check out my blog. I’m always posting new and delicious recipes. 🙂

Sneak Peak

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As I stated earlier this week I am working on a new e-book, which I hope to release at the end of March.  Until then you will be able to get sneak peaks of what I am creating in the kitchen.  I also will be getting a flicker page together so that my testers can post their shots as well.  Here is a sneak of last nights dinner: Rosemary-Balsamic Roasted Tempeh & Mushroom Skewers, Spicy Maple Sweet Potatoes and Cheezy Kale.

I am still looking for a few testers so if you are interested please email me.