Detox Kale Salad

January brings to mind one, of many, things: detox.  After the holidays it's easy to feel run down and over-indulged.  Well, what better time than the first month of the new year to begin anew.  Instead of doing any intense cleanse or restricting diets, I like to add more greens and raw foods to my diet.  This massaged kale salad includes black beans, tempeh, and corn.  Stock full of protein and iron you will feel satisfied in body and soul.

Ingredients:

1 large bunch of kale
1 14oz package of tempeh, cubed
1 14oz can of back beans
1 8oz can of corn
1 avocado, very ripe
1 tablespoon of liquid aminos
1 teaspoon liquid smoke
1/4 cup of water
1/4 cup of lemon juice
1 teaspoon of ground flax seed
1/2 teaspoon of salt
1/2 teaspoon of garlic powder (or 1 fresh clove minced)
1/2 teaspoon of chili powder
1/2 teaspoon of cumin
Black pepper to taste

Mix together all ingredients from water to back pepper and set aside to thicken for several minutes.  Clean and roughly chop the kale and set aside.  Cube the tempeh and sear on a cast iron skillet (or frying pan) with a bit of non-stick spray.  Cook for a few minutes on each side until golden brown.  Then add liquid smoke and liquid aminos to pan.  Remove from heat and set aside.  Drain corn and black beans and set aside along with the diced bell pepper.  Now take the dressing from before (it should be fairly thick by now) and the ripe avocado and massage both into kale.  Be sure to massage it for several minutes.  Now add all remaining ingredients.  Enjoy!

Autumn Kale Salad

Fall is upon us at last! My favorite season of the year and my favorite flavors of the year.  As the cold creeps in so does everything pumpkin flavored, nutmeg, cinnamon, and all those warm spices that heat up any chilly autumn evening.

Keeping with the season, I have this lovely autumn salad featuring marinated kale, roasted sweet potatoes and kabocha squash, maple tempeh bacon and sliced avocado.  A perfect hearty salad for any time of the day.

Ingredients:
1 large bunch of kale
1/2 medium kabocha squash, sliced (I like to keep the skin on)
1 large sweet potato, cubed
1 avocado, sliced
1 140z package of tempeh
1 tablespoon of liquid smoke
1 tablespoon of liquid aminos
1 tablespoon of maple syrup
1/4 cup of water
1/4 cup of lemon juice
1 teaspoon of ground flax seed
1/2 teaspoon of salt
1/2 teaspoon of garlic powder (or 1 fresh clove minced)
1/2 teaspoon of chili powder
Pepper to taste

Begin by heating your oven to 400 F.  Then slice your squash and cubing your sweet potato and place them on two baking sheets lined with parchment paper.  You can roast them plain or spray with a little non-stick spray and sprinkle with a bit of salt and pepper.

While your vegetables are roasting, mix together the water, lemon juice, flax seed, salt, garlic powder, chili powder, and pepper and set aside.  This will be your dressing.  Slice your tempeh into thin strips and sear on a cast iron skillet with a bit of non-stick spray until crispy on both sides.  Turn off heat and add your liquid smoke, liquid aminos and maple syrup.  Toss to coat and then set aside.

Slice your kale into bite sized pieces, rinse, and then place into a large mixing bowl.  Add half of the dressing and massage well with your hands.

After about 45 minutes your vegetables should be done roasting, be sure to check on them periodically as times may vary.  Remove from oven and allow to cool for a few minutes.  Slice your squash into bite sized chunks.  Add the squash, sweet potato, and tempeh to your marinated kale and gently combine all ingredients.  Top with sliced avocado, drizzle the rest of the dressing on top and enjoy!

Kale Caesar Salad with Tempeh Bacon and Tofu

 

Sometimes I just crave a  nice salad.  Not one of those side salads you get at a diner when your friends drag you out and it's the only vegan item on the menu.  I am talking about a nice, hearty, filling, and tasty salad that you feel completely satisfied afterwards.  Thus was my inspiration for this dish today.  Also, without the tempeh bacon, tofu and croutons this would make a great raw salad.

Kale Caesar Salad with Tempeh Bacon and Tofu 

Serves 4

Ingredients:
1 head of kale
3/4 cup of cashews (soaked overnight)
1/4 cup of nutritional yeast
2 cloves of garlic
Juice of 1 lemon
1 teaspoon of agave
1 tablespoon of white wine vinegar
1/4 -1/2 cup of water
Salt and pepper to taste
1 tablespoon of crushed seaweed or arame (optional)

1 12oz package of tempeh
2 tablespoons of liquid aminos
1 teaspoon of liquid smoke
1 tablespoon of maple syrup
1/2 cup of water

1 14oz package of extra firm tofu
Salt and pepper to taste

2 slices of bread (I used multigrain)*
1 teaspoon of olive oil
1 tablespoon of basil
1 tablespoon of garlic powder

*Gluten-free without croutons (or made with GF bread)

Firstly, mix your marinade for the tempeh and place thinly sliced tempeh strips into marinade for at least an hour but preferably overnight.  Also, be sure to soak your cashews overnight as well.

Begin by washing and slicing your kale into bite size pieces.  Place aside to dry.  Make your dressing by blending all ingredients from cashews to seaweed.  Begin with 1/4 cup of water and add more as needed until you achieve your desired consistency.  Massage the dressing into the kale with your (clean!) hands and set aside to fully soak in.

Slice bread into cubes and then toss them in olive oil in a small mixing bowl.  Add seasonings and mix well.  Bake in oven for 10-15 minutes until golden brown.

Meanwhile cut your tofu into equal rectangle pieces and pan sear on a non-stick pan for a few minutes until golden on both sides.  Season with salt and pepper to taste as you cook them.  Remove tofu and place is oven to remain warm if desired.  Now pan sear your tempeh strips for a few minutes on each side until nice and crisp without becoming burned.  When both sides are ready, pour tempeh marinade over tempeh and continue to cook until the liquid is all absorbed.  Place in oven to stay warm as well if desired.

Serve yourself a generous serving of kale and top with tofu, tempeh, and croutons.  Would also be great with some sliced avocado on top. Enjoy!