Every morning I drink 2c of kale in smoothie form. Then I eat a humongous salad for lunch. And somehow manage to incorporate sauteed greens into our dinner. Greens are delicious and packed with nutrition. It’s impossible to eat too much!
Last weeks’ salad was especially awesome. I usually make one big container at the beginning of the week and eat the same salad every day. Somehow eating the same thing everyday doesn’t seem to get old. And its a great way to use up any leftover seasonal veggies in the fridge.
Kitchen Sink Chopped Salad
Adapted from Clean Food by Terry Walters
Print Friendly Recipe
- 4 c spinach
- 1/2 head cabbage
- 1 pint cherry tomatoes
- 1 bunch asparagus
- 1/2 c sugar snap peas
- 1 orange bell pepper
- 1 c chickpeas
- 1/2 c olive oil
- 1/4 c white wine vinegar
- 1 T agave nectar
- 1 T finely diced onion
- 1 T poppy seeds
- 1/4 tsp paprika
- salt and pepper, to taste
- 2 avocados
- Chop or chiffonade spinach and cabbage and place in a large shallow bowl.
- Blanche asparagus and peas in boiling water for 5 minutes. Cool in a bowl of ice water before adding to salad.
- Dice asparagus, peas, pepper, and tomatoes and add to greens along with chickpeas.
- Add oil, vinegar, onion, poppy seeds, agave, paprika, salt, and pepper to a glass jar with a lid. Shake vigorously to combine. (Alternatively, whisk all ingredients together in a bow. I like the jar because I can store leftovers in it with less mess).
- Toss dressing with salad. Top with diced avocado.
I store the salad and dressing/avocado separately and toss together my one lunch serving just before eating to keep the greens and veggies fresh. To save leftover avocado, add lemon juice to exposed flesh, and store wrapped in plastic in an airtight container in the fridge.
I have not planned a menu or cooked a meal more complicated than spaghetti since Thanksgiving. Our holiday meal gave us enough leftovers for almost a week. And then I went to Nashville for work. This week is final exams for the husband and more traveling for me. And then Christmas will be here. It’s crazy how busy things are getting. And it won’t be slowing down anytime soon. So if I go MIA for a few weeks at a time, it means I’m not home to make or plan anything to write about. Which is sad for me, considering cooking is a stress reliever for me. I’m hoping to have time to keep creating, but we’ll see!
Our Kitchen Island Dining Room for Thanksgiving
I did find the time to make a fancier lunch than a green monster today. Hallelujah!
Pomegranate Wheatberry Salad
- 1 c dry wheatberries
- 2 c spinach
- 2 ribs celery, chopped
- 1/3 c pomegranate arils
- 1/4 c chopped pecans
- 1 T hemp seeds
- 1/4 c orange juice
- 1 T ume plum vinegar (or apple cider vinegar)
- 1 T extra virgin olive oil
- Salt and pepper, to taste
- Boil 3 cups of water. Add wheatberries and simmer for 30 minutes, until tender.
- Chiffonade spinach and add to serving bowl. Drain wheatberries and toss with spinach until the heat of the berries slightly wilt the spinach.
- Add celery and pomegranate. Mix orange juice, vinegar, oil, salt and pepper together and mix into salad until most of the liquid is absorbed.
- Toast pecans and hemp seeds lightly in a dry skillet. Toss into salad and combine all ingredients well.
- Serve warm or chill overnight to let flavors meld.
I love Italian food. Hands down my favorite type of food. So I am always trying to figure out how to replace all the meat and cheese laden dishes with healthy, veggie alternatives. My absolute favorite Italian dish is risotto. My first taste of risotto was at an authentic, family owned Italian restaurant in Chicago on my 19th birthday. It was probably the best thing I had ever eaten, and when I got married and had my own kitchen, it was one of the first things I taught myself to make. I don’t follow a recipe when I make it, and I always make it differently every time, based on what I have on hand. Last week, I made one of my favorite versions, so I had to share!
Mushroom and Leek Risotto with Parmesan Tempeh
- 3/4 c arborio rice
- 4 c vegetable stock
- 2 T Earth Balance, divided
- 1/4 c white wine
- 8 baby Portobello mushrooms, diced
- 1/2 c diced leeks
- 2 c spinach
- 1 T + 1 tsp dried parsley
- 2 tsp dried thyme, divided
- 1/2 block of tempeh
- 1/4 c whole wheat breadcrumbs
- 1/2 c nutritional yeast
- 1/2 c sesame seeds
- salt and pepper to taste
- Make vegan “parmesan cheese” by combining nutritional yeast and sesame seeds in a food processor or blender until ground.
- Heat a large pot or skillet. Melt 1 T Earth Balance, then add mushrooms and leeks. Add 1 T parsley and 1 tsp thyme and saute until soft.
- Add rice to the skillet and allow to toast slightly. After about 5 minutes, add wine and stir well.
- Add veggie broth about a 1/2 cup at a time, stirring frequently. Add broth as it gets absorbed, keeping the rice mixture covered in liquid. Keep adding and stirring until all broth is added and rice is tender.
- Remove from heat, stir in half of the vegan parmesan, spinach, and salt and pepper to taste.
- Combine remaining vegan parmesan, breadcrumbs, and the rest of the parsley and thyme in a shallow bowl.
- Dredge tempeh slices in mixture, patting it down well to stick it to the tempeh.
- Heat a skillet with remaining Earth Balance. Cook tempeh until heated through and golden on each side.
- Serve tempeh on top of risotto. Garnish with any remaining parmesan.
Oh so creamy goodness. If you want it even creamier, stir in a spoonful of vegan cream cheese. Or change up the veggies depending on what you have on hand. Try adding lemon zest with the rice, and stirring in asparagus and peas instead of the mushrooms and spinach. Delicious!