Friday, February 19, 2010

the weekend of redemption

First I will confess that it has taken me an entire night to execute this post between all the staging of raw materials, cooking of raw materials, staging of cooked materials and much cursing in between all those steps. Secondly, I do hope you enjoy the polaroid photos above because the cost of the film could feed dinner to a family of six.

So yes, Babe is away this weekend hence this is perfect timing to cook healthy, vegetarian food for myself for the next two days. As I mentioned last week, gummy bears have somehow instilled themselves into my food plan so this weekend I am redeeming myself to the goddess of healthy living and as such, I will share one of my favorite recipes with you. Whenever I am low on the vitamin scale and feel I need a boost - I eat kale. Lightly steamed kale is delicious, it does not go mushy like spinach and if you don't like garlic or if you are a vampire, I would stop reading right here. This recipe comes from the cookbook 'Vegan with a Vengeance' by Isa Chandra Moskowitz.

Have a happy weekend all!

Garlicky Kale

5 or 6 cloves of garlic, thinly sliced
3 tablespoons olive oil
1 bunch kale, well rinsed and coarsely chopped
1/4 teaspoon sea salt
Tahini dressing (see below)
Lemon wedges to serve

Sauté the garlic in olive oil over medium-high heat for about 2 minutes, stirring frequently, until golden brown. Add the kale and a few splashes of water. Use tongs to toss the kale around, coating it with the garlic and oil. Stir frequently for 4 to 5 minutes.

Serve with a drizzle of Tahini dressing. Garnish with lemon wedges.

Tahini Dressing
Makes 2 cups (you will have lots left over - use on salads or as a veggie dip)

8 teaspoons olive oil
3 cloves garlic, chopped
1/2 cup tahini
2 teaspoons balsamic vinegar
1/2 teaspoon salt
Juice of 1 lemon
Several dashes fresh black pepper
1/2 teaspoon paprika
1/4 cup lightly packed fresh parsley
1/2 cup cold water

Heat the garlic in 6 teaspoons of the olive oil in a small saute pan over very low heat for 2 minutes, just until it's fragrant.

Place the heated garlic and all the other ingredients except the parsley in the food processor or blender, and blend until smooth. Add the parsley and pulse until the parsley is very finely chopped but not pureed.

Refrigerate at least 1/2 hour in an airtight container (I actually don't follow this rule). You may need to mix in a little extra water once it's chilled.

Notes: Once it has thickened I sometimes use it as a spread on pita bread with roasted peppers on top.