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Sunday, February 6, 2011

Close-up on Kale

Lunch was an overnight-marinated kale salad and zucchini, carrot sticks, and a few sliced mushrooms with the zucchini-bean dip from Dynise's upcoming book.


The kale salad was kale (obvz), avocado, chopped red pepper, lemon juice, apple cider vinegar, salt, and a little agave syrup. Oh, I mixed a little bit of silken tofu in for some protein.


While at work, G was feeling a little poorly and dreamed up a nourishing meal: Quinoa, kale, root vegetables, red onion: OK GO.
I went to the Farmer's Market to pick up carrots, parsnips, and a rutabaga. They had NO greens whatsoever, although they did have alfalfa and sunflower sprouts. I didn't get those. Coming home, we picked up the kale.
One of the things I like about G is that he knows what he likes and what will taste good together. I didn't have a recipe but his guiding words and a "I was thinking of a red wine sawce."


Quinoa, Kale, and Root Vegetable Bowl with Red Wine Gravy
Makes 2 generous servings

1 carrot
1 beet
1/2 small rutabaga
1 largish parsnip
1/2 fennel root, sliced thinly
1/2 red onion, sliced thinly

3/4 cup red wine
1 TBs oregano
1 pinch dried thyme
1 tsp rosemary
salt + pepper
1 TBs olive oil

1 TBs olive oil or vegan margarine
1 clove garlic, minced
other half of the red onion
about 4 oz. mushrooms, chopped
2 TBs flour
2 TBs water
salt to taste

1/2 cup quinoa
1 cup water
1/2 bunch kale, chopped finely

-Preheat oven to 375*. Chop root vegetables, fennel, and onion. Throw into a large bowl and top with the red wine, spices, and oil. Let the vegetables sit for a while, then spoon onto a baking sheet, leaving the liquid in the bowl. If some comes out it's fine.
-Bake for 40 minutes, or until vegetables are tender. Set aside.
-Meanwhile, rinse your quinoa and add to a pot with the water. After about 5 minutes, add the finely chopped kale and cook until quinoa is soft.
-Finally, to make the red wine gravy, heat oil or margarine in a small saucepan. Add garlic and onion and stir until just softened, being careful not to burn the garlic.
-Add in the red wine liquid from the marinade and the chopped mushrooms. Heat until mushrooms begin to soften. You may want to add more red wine.
-Mix in the flour and whisk, stirring constantly until incorporated and thickened. Add the water to desired thickness. Salt to taste.
That's all! Throw the vegetables together with the kale/quinoa and top with the gravy, duh.
This might look like a long prep, but it was made and eaten probably within an hour and a half. And it was worth it. G is a really smart fellow and we are both very nourished thanks to the meal.

5 comments:

  1. Look at you with all your veggies lately! You have been eating so good! I love farmers markets! I went to an indoor one here, and I kid you not, they only had tomatoes and a few squash...that's it for fresh produce! LAME!

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  2. "Thinking of a red wine sawce" translated: "I am gonna get sauced on a nice chianti.

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  3. Thanks, Carissa, I have been trying to eat as many greens as possible. I love farmers markets too but in the winter they are a little sad. Haha, did you buy one of their three tomatoes?
    Shen - you won't believe it but G doesn't even like wine!

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  4. Yum, love the looks of this recipe! Wonderfully seasonal. Can't wait to make it! :)

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  5. You really are outdoing us all with your vegetable intake. Our Whole Foods sells a kale salad with avocado that is delicious. Yours looks fantastic.

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