Meatless Monday: Crispy Sesame Kale
With each Meatless Monday, I realize the need to plan ahead if I am to make it through the entire day without eating meat. So, here I am today, Sunday, looking through vegan cookbooks for a few quick and easy recipes that I can pack up and take with me tomorrow as I hustle between clients, meetings and appointments.
I love kale and eat it several times a week alternating between boiling or sauteing it with onions, garlic and or red pepper. This recipe caught my attention because it calls for baking the kale. Check it out:
Ingredients:
1 bunch of kale, washed and deveined
1 tbsp toasted sesame oil
1 tbsp sesame seeds
1 pinch of sea salt
Preparations:
Preheat oven to 375
Tear kale into bite-size pieces and spread it out evenly on a cookie sheet covered in foil
Drizzle oil on top, then scrunch kale with your fingers to distribute the oil evenly
Sprinkle the sesame seeds and salt on top
Bake for 10 minutes until the leaves are crispy but still dark green and serve
Told you it was easy!
I found this recipe in Vegan Yum Yum by vegan foodie Lauren Ulm. For more more of her yummy recipes, visit her website at veganyumyum.com
Meatless Monday Recipe: Quinoa Primavera With Beans, Peas and Asparagus
I found this recipe while shopping at Whole Foods this morning. The original calls for chicken but I substituted beans for meat. I'm getting a head start on Meatless Monday by preparing my meals today.
Tomorrow's nutritional plan will consist of oatmeal (with cinnamon, protein powder, raisins and a drizzle of honey) for breakfast, tuna over sautéed spinach and onions for lunch and the following recipe for dinner. My snack will consist of a Red Delicious apple with a handful of pumpkin and sunflower seeds. I'll drink a protein shake as a second snack if needed. To round out my nutritional plan, lots of water with lemon throughout the day and green tea first thing in the am.
Quinoa Primavera With Beans, Peas and Asparagus
Ingredients:
1 cup quinoa
2 cups water
1 tbsp extra virgin olive oil
½ cup red onion, finely chopped
½ pound (about ½ bunch) asparagus spears cut into 1-inch pieces, woody ends discarded
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
2 cups cooked beans, drained
1 cup baby spinach leaves, thinly cut
Sea salt and black pepper to taste
Preparations
Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all water is absorbed, approximately 15 to 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat.
Add onion and asparagus. Cook, stirring often, until asparagus is bright green and tender, approximately 5 to 7 minutes.
Add garlic and peas and continue cooking for another minute.
Stir in beans, cooked quinoa and spinach, and cook until spinach wilts slightly.
Season with salt and pepper to taste.
Whole Foods suggests adding vinaigrette to leftovers to make a tasty salad.
Wanted: tasty & healthy meatless recipes!
