Kale Tales: A New Obsession

I realize my last post was all about kale, but it was all about trying to hide it's taste because it scared me. Today was monumental for many reasons including, but not limited to:

1. Sleeping until 2pm (Thank you spring break!! I needed more than 3 hours of sleep a night!)
   
2. Getting a call for a job interview at the Shedd (!!! Amazinnnng)
   
3. Kale becoming my all time favorite veggie in the whole. wide. world.
4. Coming around to frozen tofu.
   

That's right I said it..Kale. Is. The. Best. Veggie. EVER.

Today I grew up (vegan style) and finally cooked a meal with kale as the main ingredient. And! It was so good I finished the first bowl AND made another kale dish right after--both with frozen tofu.

Here's the deal. Frozen/thawed tofu? I almost barfed the first time I had it. I think it's because I made a tofu breakfast scramble with it and it's such a staple dish in my diet that it tasted weird when it wasn't familiar.

In case you are curious frozen tofu is known to have a chewier texture and be a lot holier/fluffier. It makes for extremely easy pressing and amazing cubed tofu.



So today I took two scary ingredients and made the tastiest vegan dishes I have had yet!

Kale and Tofu #1:

This recipe was from VwaV (Vegan with a Vengeance) so I am not going to publish it, but here is the basic gist: Kale stir-fried in garlic and Olive Oil and dressed with a Tahini based dressing.

Oh lordy...the dressing was amazing--tahini, parsley, lemon, balsamic, mmm.

But the whole recipe called for a lot of Olive Oil..and I like to avoid using more than a tbsp of oil for one meal. I added in the tofu for some protein (the tiny cubes are tofu not crutons.)

Kale and Tofu #2:

This time the ratio of kale to tofu changed because it was the second time around and I realized I loved kale more than tofu. I got this recipe from VeganYumYum. I liked this recipe a lot a lot, as it was lighter and had an amazing spicy side to it because of the ginger and chili flakes.

Tofu Kale Stir-fry
Serves two one

1-2 Tbs Oil Olive Oil Pan Spray
1/4 Block Extra Firm Tofu, frozen, thawed, pressed, cubed
1/2 Bunch Kale, deveined and ripped into small pieces
1 tsp Chili Flakes
1/4+ tsp Ginger Powder (or a bit of fresh ginger, minced)
1Tbs Low Sodium Tamari Bragg's
1 tsp Sugar (for a sweeter version, optional)

Heat the oil on high in a well seasoned wok or large non-stick pan. Add tofu carefully, avoiding hot angry oil splatters. Use a wooden spoon to move the tofu around, until it begins to color.

Add kale, chili flakes, and ginger. Cook well, stirring and scraping bits off the bottom, until tofu is golden and kale is getting brown caramelized spots on it. Add tamari and optional sugar, stir well for a few moments, serve immediately with fresh ground pepper over the top.

Yumm. I am excited..tomorrow I am gonna go fresh fruit and veggie shopping--I didn't have ANY fresh fruit in the house last week because finals left me eating 3 meals of oatmeal a day and stressing till the cows came home (and escaped being slaughtered.)



Love,


Taco

Vegan Gone Wild: Spring Break '08

So. Technically it is Thursday morning, but this still qualifies as Wednesday for me (so take that Monday Wednesday postings!)

It is 2:37AM and I just came down with a guilty conscious for my eating actions today. I mean really, I know the last day of finals is really stressful. even though I had three meals today they weren't all that healthy.*

Case and Point:
Breakfast: Oatmeal Bread w/ Peanut Butter and Vegan Sausage (Ok, not too bad)
Lunch: 3 beers (Drop Top Ale bought with book return money!)
Dinner: 3 beers some fries from the bowling alley
Midnight Snack: Mashed Sweet Potatoes with Loads of Kale

Even Bosko ate better than me:
Breakfast: Vegetarian Dog Kibble
Lunch: One full carrot and Cauliflower scraps
Dinner: Brown Rice, Broccoli, Kale, Veggie Broth, Cauliflower, Nutritional Yeast and Braggs.

Bosko sitting on my desk, looking out the window.
Yes, I am watching Law and Order: SVU in the background!

Hmm, life of a college kid on spring break after the most stressful finals week of her life? I do believe so.

I kinda feel like I made up for it a couple hours ago.

I made mashed sweet potatoes with steamed, shocked, and chopped Kale and Cauliflower. I am trying to force myself to eat a bunch (in the literal way) of Kale per week...and I am finding I like it more and more each time. If you are vegan or vegetarian and worrying about your lack of leafy green eating--this is a GREAT way to find kale in your food.

Try regular mashed potatoes with kale, chopped seitan (or tempeh), nutritional yeast flakes, tons of garlic, and Braggs or soy sauce.

Mashed potatoes with kale, Chinese broccoli, tempeh, and vegan sour cream with wasabi?

Ohh the possibilites are endless...I find mashed potatoes are a good dish for adding tons of vegetables/adding in a new vegetable or soy product you are scared to try/don't quite know how to work with.



Love,


Taco


P.S. I didn't take any pictures today, so maybe I'll add an extra update this week.

*= I do not support or condone this eating habit.