quick & easy kale salad with tempeh

there are two different sauces that hold crack status in my kitchen. the first is a miso and tahini dressing from the smitten kitchen cookbook, which is actually labeled "crack" whenever i have a jar in the fridge. it's that good, and i put it on everything! the second is peanut sauce, always made without measuring. i start with peanut butter, and pour an array of ingredients directly into the bowl, tasting and adjusting as i go. 

but today, for the benefit of mankind, i carefully measured and added up the additions of various ingredients to arrive at the below recipe. this kale and tempeh salad is the most common use of this dressing in my kitchen, but it makes a mean rice noodle salad, dipping sauce for spring rolls, and so much more. 

i suggest using clancy's fancy in the recipe to add a little spice. clancy's is a heavenly blend of flavors, and a go to hot sauce in my house. next time you're in southeast Michigan, pick up a jar or five (you won't be sorry!).  it's been an ann arbor classic since 1979 for a reason. in my opinion, the blend of spices in this hot sauce totally ties together the peanut dressing. that said, using sriracha will definitely create a dressing that still tastes amazing!  

now - for the salad. i've written the recipe as simple as it gets, because on those days when i've forgotten to plan for a meal and feel the hanger pangs coming, this is the meal i throw together in fifteen minutes and never fail to be satisfied by. a heaping bowl of kale for plenty of nutrition, my favorite peanut dressing, and warm crispy cubes of tempeh for protein and tummy happiness. if you want to get crazy, you can add any veggies you have in the fridge to build it out! 

now, go make yourself a big bowl of salad - just like this one! 

recipe serves 2 as a main course, and 4 or more as a side. 

ingredients: 

1 bunch of lacinato kale (you can use any variety, but this is my favorite for salads!)

4 oz of tempeh

1 Tbsp coconut oil (or bacon fat, if you want an extra boost of delicious!)

any other salad veggies you please

for the dressing: 

3 Tbsp smooth peanut butter 

2 Tbsp soy sauce 

2 Tbsp rice vinegar 

1 Tbsp sesame oil 

1 Tbsp honey 

1 small clove garlic, minced very finely if you're not pureeing the dressing

2 tsp grated fresh ginger (or 1/2 tsp ground ginger in a pinch) 

a squirt of clancy's fancy, or sriracha (to your preferred spice level) 

instructions: 

first, make your dressing by combining the dressing ingredients in a bowl or small container. you can use a whisk, fork, or immersion blender to really emulsify the mixture - any of the options will work just fine, but it will be the smoothest using a blender. you want it to be as smooth and emulsified as you can get it!

next, slice your tempeh into 1 inch cubes (this can be roughly done, just make them bite size!). heat a medium to large skillet over medium heat (large enough for all the tempeh cubes to touch the bottom) and add the coconut oil once the pan is hot. when your oil is hot, add your tempeh and pan fry, slowly rotating each cube as they brown. if the tempeh soaks up all your oil, add a little more to prevent sticking. once the tempeh is golden on all sides, remove the pan from heat. 

while the tempeh is cooking, prep your veggies (but make sure to check on the tempeh frequently!). remove the ribs from your kale leaves, and cut the leaves into small pieces. i like to use a chiffonade technique to do this, rolling the leaves and cutting them into thin strips (though not as thin as an actual chiffonade!). place just the kale in a big bowl, sprinkle it with a little salt, and start to massage the leaves with your hands until the leaves turn a darker green and look almost cooked. this friction will tenderize the leaves and make for a much more pleasant eating experience! 

next, prepare any other veggies you want to include in your salad. i often eat this with just the kale as a quick and nutritious meal, but thin slices of carrots or peppers are an awesome addition! just use whatever you have in the fridge! 

toss your additional veggies and dressing into the big bowl with the kale, stirring to combine. i like to start with a drizzle of dressing, and slowly add more to taste. everyone has a different preference when it comes to how dressed a salad is, and there is little worse than an overdressed salad! 

toss in your tempeh, and you're ready to eat! bing, bang, boom! 

cauliflower puree with roasted chickpeas

adapted slightly from www.loveandlemons.com 

this simple dish highlights the subtle delights of roasted cauliflower, while packing in plenty of protein and lots of veggies, plus it is low in fat and delicious! we served it over a bed of israeli couscous to round out the meal, but it would be great as a side or with any grain. 

ingredients

for the cauliflower purée:

3 cups cauliflower

3 cloves of garlic

1/2 cup chickpeas, cooked & drained

1 tablespoon chopped rosemary

salt & pepper to taste

juice of 1/2 to 1 whole lemon, plus some zest 

milk or water to thin

for the roasted chickpeas & cauliflower: 

1.5 cup cauliflower, broken into small florets

1.5 cups chickpeas, cooked & drained 

olive oil

2 cloves garlic, roughly chopped

salt & pepper

a few pinches chopped rosemary

for plating: 

a sprinkle of capers

an extra drizzle of olive oil

a few pinches of red pepper flakes

directions: 

place a few inches of water in the bottom of a large pot, and fit a steaming basket into the pot. steam (with a tightly fitting lid covering the pot) three cups of cauliflower (for the puree) for about 15 minutes, or until tender. you can do this in a few batches if you have a small steamer. if you don't own a steamer, just boil the cauliflower in a large pot of salted water. 

while cauliflower is cooking, start on the roasted cauliflower and the chickpeas. cover two baking sheets with silicone baking mats if you have them, or parchment paper. you'll use one for the chickpeas and one for the cauliflower. separately toss the chickpeas and cauliflower with a little olive oil (just enough to coat), one clove garlic with each, rosemary, salt & pepper. (you can even do this on the baking sheet to save on clean-up). roast both in a 400 degree oven until golden brown, about 25-35 minutes. you'll want to check them a few times, stirring and alternating which shelves they're on in the oven. 

once your cauliflower is steamed, transfer it to a high speed blender (we use a vitamix which gets things super smooth, but you can use any blender or an immersion blender). add a just little milk or water, lemon juice, the garlic, rosemary, salt, and pepper. blend until smooth. next add the chickpeas and blend until smooth. starting with less solids will help your blender handle the load. you may also need to add a little more milk or water to thin. use your best judgement, and just add some more chickpeas if it gets too thin!  

plate with a generous scoop of the purée topped with the roasted cauliflower, chickpeas, a drizzle of olive oil, capers, a few small pinches of red pepper flakes, and another pinch of rosemary. and an extra squeeze of lemon if you want! 

crack beans

these black beans are lovingly known as crack beans to myself and my closest friends. they are perfectly flavorful and incredibly versatile, a favorite to most who have tried them! i like to make a big batch on Sunday and eat them for lunch throughout the week. 

there are SO many delicious ways to enjoy crack beans, from in a bowl with nothing more than a few slices of avocado and some cilantro to in burritos, nachos, or quesidillas. here they're pictured in a simple burrito with roasted sweet potatoes, a bit of cheese, and some lettuce. yum! 

3.5 cups cooked black beans 

about 4 cups vegetable broth  

1 pinch oregano  

3 pinches dried sage  

1 bay leaf  

1 onion, chopped  

3 cloves garlic  

1 bell pepper, sliced thinly 

1 poblano pepper (option, awesome if you like some spice)  

1-2 Tbsp chipotle  

1 Tbsp cumin  

1 Tbsp rice vinegar  

.25 cup orange juice  

1 Tbsp lime juice 

salt to taste 

optional: 1 cob of corn, with kernels removed  

• heat a bit of oil over medium heat in the bottom of a large heavy bottomed pot. add the onions, peppers, and garlic. cook, stirring occasionally, until onions are browned. add cumin and chipotle and stir for a minute or so - until your kitchen smells nice and spicy. 
• add beans, vegetable broth, oregano, bay leaf, and sage to the mixture. simmer uncovered until thickened. it will take about an hour, and is so worth it! 
• once thick, add half of the orange juice and salt it to taste. let the orange juice cook down until all the liquid is cooked off.  
• add the rest of the orange juice, rice vinegar, lime juice, and corn (if using). stir until combined and dig in!