So what I meant by all that is that I feel it's time to get reenergized and I'd like to have company doing it. I'm curious to know what makes food fun for you? Might it be seeing the reactions of your family or friends trying your meal? It is a certain texture? Ambiance? Other things?
This week to get a whoopie and smile out of food, I went to making kale extra crispy and wanted to keep up the energizing, light feeling after a spin class, so I kept this recipe vegan. The roasting takes time but the amount of frenzy/work the chef needs to do is small.
I made the roasted veggies and tomato sauce ahead of time (40 minutes roasting) so I was only waiting the 20 minutes for the kale to bake. The best taste is if you make the kale right before you want to eat.
You'll need:
a toaster or regular oven
bowl or tupperware with lid to toss about 2-3 cups of rinse or chopped kale
small sauce pan
soup sized bowl to serve in
and the bullet-ed ingredients (makes 1 serving)
A. To roast-Start here since it takes the longest
- Olive oil, *avocado oil or some oil that can withstand roasting temperatures
- 1 cup finely diced roasting veggies (Fresh and Easy now carries a mix of sweet potato, squash and beets pre chopped a 1/4" or smaller)-roast in a single layer for 40 minutes at 400F, until the beets can be pierced with a fork
- 2-3 cups of the kale tossed in one tsp of the oil-roast in a single layer for 20 minutes at 300F, check to see the temperature is ok such that your kale isn't burning black.
*If you're from San Diego, get thee to a farmer's market (Little Italy or La Jolla has carried it) to try avocado oil with key lime, it's made in Vista, CA. My friend Tony introduced me to this stuff and it is addicting.
B. To cook on stove in the small sauce pan
- 1 tomato cut into 1/2" pieces
- 1 garlic clove, minced
- 1/2 tsp of the olive or avocado oil
Heat the oil in the sauce pan for a few minutes over medium. Add the chopped garlic for 30 seconds. Then add tomatoes to cook 1 minute.
C. Putting it all together now:
Mix the roast veggies and crispy kale in a large soup bowl with
- 2/3 cup of cooked chickpeas-make ahead or use canned
- 1 tsp sesame oil
- 1 tsp coconut aminos (or soy sauce if your diet allows)
- 1 tsp rice wine vinegar
- optional crushed red pepper flakes
D. Munch, munch, munch your colorful vibrant meal.
E. Find an activity you can smile about today-perhaps catch up with a friend in person/by phone or teach each other something new, getting your sweat on in a favorite exercise activity, or checking off something that has been sitting on your to do list.
What signature dish are you making for your holiday gatherings?
Coming next: I bought a gigantic pumpkin, now what?
