Category Archives: GREENS
Marinated Tofu with Swiss Chard or Mizuna over Brown Rice
Ingredients
- Balsamic vinegar
- Sesame seed oil
- Coconut Butter
- Minced garlic chives
- Fresh ginger
- Pinch of red pepper
- Tamari sauce
- ½ lb Firm tofu
- Swiss chard or mizuna
- Sesame seeds
Directions
- Drain tofu and cut up into cubes.
- Set cubes in marinade and turn occasionally.
- Marinate for at least 2 hours at room temperature.
- Pour off marinade into skillet and simmer 1-2 min.
- Add torn pieces of cooking greens and cover pan.
- Stir occasionally and continue simmering until the greens wilts.
- Add the tofu and sesame seeds and heat through.
- May serve over brown rice.
Tatsoi and Crunchy Sprout Salad
Ingredients
- 1/4 cup seasoned rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sugar (or sweetener)
- 2 teaspoons grated peeled fresh ginger root
- 2 cups sprouted crunchy bean mix (about 1/2 pound)
- 1 bunch tatsoi or kale (may also add greens from your salad mix.)
Directions
- In a large bow whisk together vinegar, soy sauce, oil, sugar, and gingerroot until combined well.
- Add sprouts and toss until coated.
- Marinate sprouts 30 minutes.
- Add tatsoi and toss until combined well.
Kale Salad
Ingredients:
- 1 c cooked cannellini, navy or gigantes (lima beans)
- 1 large onion, finely diced
- 2 to 4 leeks, white parts only, diced
- 1 bunch kale, leaves stripped from stems and slivered
- 1 small savoy cabbage, quarted, cored and chopped
- 2 plump galric cloves, minces or pounded with a pinch of salt
- 1/2 cup chopped parsley
- 2 T olive oil, plus extra to finish
- Brittany sea salt and freshly ground pepper.
Directions
- Chop all the vegetables (rinse the leeks, kale and cabbage but don’t dry them).
- Warm 2 T of the oil in a heavy, wide skillet.
- Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes.
- Add the kale, cabbage, garlic, parsley and salt.
- Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
- Add the beans, along with a cup or two of their cooking liquid. Simmer until the greens are completely tender, and season with salt and pepper.
- Serve with, or over, garlic-rubbed toast, drizzled with olive oil.
