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Vegan Kale and Sweet Potato Salad

kale

Vegan Kale and Sweet Potato Salad

This is my new favorite way to eat kale.  I have always cooked it, but it is so much better raw.   I thought the kale would be more bitter, but it really has a great flavor when its raw.  My son just wants it raw now too (unless I am making kale chips).  He ate 3 huge servings of this salad.  It is so colorful and it is packed full of nutrients and the quinoa gives the salad a little more protein.

I have been trying to eat more raw foods lately in an attempt to detox after the holidays.  Some things, like kale, are great raw.  Other things, like sweet potatoes, not so much.  I have also greatly reduced my coffee consumption, which was really scary for a family for a few days, and given up refined sugar.   I am feeling much better already, so hopefully I can stay on track this time.

 

Kale and Sweet Potato Salad

 

1 Tbsp olive oil

2 sweet potatoes peeled and cut into 1/2 inch cubes

1/2 cup quinoa, uncooked, rinsed

1 bunch kale

3 oranges sectioned

3 large carrots peeled and grated

1/2 cup raisins

Balsamic vinaigrette- recipe follows

 

Pre heat the oven to 400.  Place the sweet potatoes on a large sheet pan and toss with the olive oil and a little salt.  Roast them for about 20-25 minutes until they are fork tender.  While the potatoes are roasting, cook the quinoa.  Bring 1 cup of water to a boil in a small sauce pan.  Add in the quinoa, reduce the heat, cover and simmer for 15 minutes.  Remove the stem from the kale and chop it.  Put the kale in a large bowl.    When the potatoes and quinoa are finished, combine them with the kale and all the remaining ingredients and toss it together.

 

 

Balsamic Vinaigrette

 

1/4 cup balsamic vinegar

1 TBSP dijon mustard

1 TBSP agave nectar or honey

1/4 tsp salt

pepper to taste

 

Combine all the ingredients in a small bowl and whisk until well combined.

 

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Honey Mustard Tempeh

Honey Mustard Tempeh

It has been a while  since I have posted, but it has been a little crazy the last few months.  I have been trying to adjust to working and having the kids in school.  How I miss the homeschooling days!  An upcoming post will be on packing school lunches, which has turned out to be a challenge.

I have also been trying to work with an even tighter grocery budget.  The job that my husband was offered fell through, so now we have more bills and less money.  I have faith that it will all work out, but the waiting is hard.  I know that God will provide and that a better opportunity will come about.

Honey Mustard tempeh is a quick and cheap dinner that turned out to be delicious.  Tempeh is a great source of protein and it is so yummy.  The key is to boil the tempeh before cooking with it.  I boil mine in a marinade instead of just plain water (recipe follows).  It gives the tempeh a great flavor and then you can use it for anything, even just for sandwiches.

Honey Mustard Tempeh

 

1 package of tempeh

Tempeh Marinade (recipe follows)

2 TBSP dijon mustard

1 TBSP Honey or agave

 

Cut the block of tempeh into 4 slices then cut the slices in half to make 8 thin slices.  Boil the tempeh in the marinade for at least 10 minutes.  Combine the mustard and honey, set aside.  Preheat the broiler.  Remove the tempeh from the marinade and place on a lightly greased sheet pan.  Broil the tempeh on high about 8 minutes on the first side until it is browned (keep an eye on it).  Fill it over and broil about 5 more minutes.  Take the tempeh out of the oven, spoon a little of the honey mustard on each slice and spread it into an even layer.  Return to pan to the oven and broil the tempeh for a few more minutes.  You  just want to topping to brown a little, but it can burn quickly so watch it.   Remove from the oven.  You can serve it hot or cold, it is delicious either way.

 

Tempeh Marinade

 

2 cups water or vegetable broth

1/4 cup reduced sodium soy sauce

2 Tbsp dijion mustard

2 tbsp honey or agave

 

Combine all the ingredients in a sauce pan and bring to a boil.  Add in tempeh and simmer for a least 10 minutes.  You can always let it go longer for more flavor.  This marinade can be strained and then frozen after one use to use one more time.  Just make sure to bring it back up to a boil again.

 

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Blackberry Jam

vegan blackberry jam

 

Another berry recipe!  We have so many berries it is unbelievable, so I have been trying to use them in everything.  Saturday morning we even had blackberry pancakes.  Today I decided to make some jam with some of the blackberries.  The kids were really excited for it.  We usually don’t use jam or jelly just because it has so much sugar in it, but I couldn’t resist since we have such sweet fresh berries.   I don’t have a canner, so I only made enough for one jar.  You can use this same method to make jam with any berries that you like.  It will last in the fridge for about a week, but I don’t think our jam will make it that long.  I can’t wait for toast in the morning!

 

Blackberry Jam

 

about 2 cups of fresh berries mashed

1 cup of sugar

 

Combine the berries and the sugar in a medium saucepan.  Cook them on high heat for about 5 minutes and then turn down the heat to medium.  Cook the jam for another 15 minutes stirring frequently.  Remove it from the heat and let it cool a little.  Carefully spoon it into a jar or heat proof container and let cool completely.  Refrigerate or freeze.

 

Please let me know what some of you favorite berry recipes are!

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