Corn, Avocado & Blueberry Kale Salad

I know I've been posting a lot of blueberry recipes lately, but when Ontario fruits are in season, I try to use them in as many ways as possible before they're gone!

My last two blueberry recipes were both breakfast items, so today I'm sharing a recipe for a salad featuring blueberries along with fresh corn, avocado, kale, mint, and pumpkin seeds.

I first discovered the combination of corn and blueberries last summer after trying a version of this salad from Two Peas and Their Pod. I thought the natural sweetness of fresh corn off the cob paired well with blueberries and their shapes and textures complemented each other too.

This summer, I wanted to make my own version of a corn and blueberry salad. I considered just making a really simple salad of those two ingredients, but instead I wanted to bulk it up a bit more so I used shredded kale as the base of the dish and added an avocado in both the dressing and the salad itself to make it a bit more filling.

The dressing is a simple oil-vinegar-agave mixture but with pureed avocado to make it thick and creamy, mint leaves for a refreshing note and some minced shallot for a bit of a bite.

Once you've made the dressing, the rest of the salad can just be quickly thrown together - I didn't even bother to cook the corn first, since I wanted the kernels to keep their firm texture in the salad. If you've never tried raw corn before, I recommend eating it that way!

I love salads that have lots of different layers of texture like this one, from the juicy blueberries to the creamy avocado, with some crunch from the raw corn and toasted pumpkin seeds. I also love salads that are filling enough to eat as a main course for dinner, and this one fits that criteria too!

I have a feeling I'll be posting more corn recipes soon, since I just heard that Ontario corn is now available - yay!

Corn, Avocado & Blueberry Kale Salad

Dressing

1/2 a ripe avocado (you'll use the other half in the salad)

1 tbsp chopped fresh mint

Juice of half a lime

1/2 tbsp white wine vinegar

1/2 tbsp olive oil

1/2 tsp agave nectar or other sweetener

1-2 tbsp water

Herbamare (or salt) and pepper

1 small shallot, minced

Salad

~2.5 cups shredded kale

2 tbsp pumpkin seeds

1 cob sweet corn (I prefer it raw in this recipe but you can cook it first if you like)

1/2 cup blueberries

1/2 a ripe avocado, diced

~10 small mint leaves, thinly sliced

To make the dressing, place the first six ingredients in a blender or food processor and puree. Add enough water so that you can puree the ingredients until smooth (it should still be thick). Season to taste with herbamare and ground pepper. Stir in the minced shallot. Set aside.

To make the salad, place the shredded kale in a large bowl. Add about half of the dressing and massage it into the kale with your hands.

Toast the pumpkin seeds in a dry skillet on medium heat for a few minutes, until they are fragrant and lightly browned. Remove from pan and add to the kale. Slice the kernels off the corn and add them to the bowl, along with the blueberries, avocado, and sliced mint. Add the rest of the dressing and stir until is everything is mixed well. Season with additional salt and pepper if desired.

Makes 1 large serving or 2 smaller servings.

Mashed Rutabaga & Kale with Chickpea Gravy

Today's post is all about comfort food - vegan style!

The thought of a big mound of fluffy mashed potatoes drenched in creamy gravy is probably enough to make most people's mouths water, and yet it's something that I've never actually made myself.  I'm pretty sure the last time I ate mashed potatoes and gravy was back when I was a kid, and at every holiday meal since I became vegetarian, I've had to skip the gravy.

I figured it was time to change that by making a vegetarian (and vegan) gravy that would taste just like the kind I used to enjoy as a kid. I've seen lots of recipes for mushroom gravy that sound really good, but I wanted a smoother, silkier gravy.

Then I came across this recipe for vegan gravy that used chickpea flour as the main ingredient for both flavour and texture. I had to make some changes to the method in order to get a sauce that was thick enough, including increasing the cooking time and adding some cornstarch, but in the end it turned out just how I wanted!

The texture was still slightly on the thinner side, but the colour and taste were just right - savory and a bit salty, with notes of fragrant herbs like rosemary and thyme. I also added some nutritional yeast which gave it one more layer of flavour with its slightly nutty, cheesy taste.

Next came the issue of what to serve my gravy with! My first idea was to make a mashed potato and rutabaga mixture that is formed into patties and baked in the oven until firm.  Rutabaga - a relative of the turnip but sweeter - is a root veggie that I've been wanting to experiment with, so I was excited to try these. The patties turned out well in terms of looks and texture, but unfortunately they did not taste good at all for some reason, so I had to come up with a new plan!

I still had half of a rutabaga left, so I decided to go with a simple mashed rutabaga flavoured with vegetable broth and garlic, with some cooked kale mixed in to make it even more nutritious!

The mashed rutabaga made the perfect base for soaking up the gravy. It was delicious on its own, but became even more delicious when it was smothered in a generous helping of the gravy - see the before and after photos below (don't mind the mess I made after pouring the gravy)!

This was definitely my idea of comfort food!

Mashed Rutabaga with Kale

2 cups vegetable broth

1/2 a rutabaga (~1.5 lbs), peeled and diced

1 tbsp + 1/2 tsp olive oil, divided

1 clove garlic, minced

2 cups packed kale leaves, stems removed

3 tbsp water
2 tbsp almond milk

1/2 tsp kosher salt

Ground pepper

Bring the vegetable broth to a simmer on medium-high heat in a large pot. Place the diced rutabaga in a steamer basket and insert the steamer into the pot. Steam, covered, for about 30 minutes, until soft (Note: try to keep an eye on the liquid level in the pot and add more water partway through to prevent burning).

Meanwhile, heat ½ tsp olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute, stirring often.  Add the kale leaves and sprinkle with a bit of salt. Add 3 tbsp water and cover. Let steam for 2-3 minutes, until the water is gone.  Transfer kale and garlic mixture to a bowl to cool.  Once cool enough to handle, squeeze out any remaining water from the kale with your hands, then finely chop.

When the rutabaga is done, transfer to a large bowl. Mash partially, then add 1 tbsp olive oil and the almond milk and continue to mash until all the pieces are broken down (it will remain a bit chunky). Stir in the salt, kale mixture, and lots of freshly ground pepper.

Makes 2 large servings, or 4 small servings (Feel free to double the recipe if you want to use up a whole rutabaga)

Chickpea Gravy
Adapted from Savvy Vegetarian

1 tbsp olive oil

2 cloves garlic, minced

1 tbsp minced fresh ginger

1/3 cup chickpea flour

1/2 tsp ground coriander

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp dried rosemary

1 tsp dried thyme

1 vegetable bouillon cube mixed in 3.5 cups water

1 tbsp cornstarch

1 tbsp tamari

1 tbsp nutritional yeast

1/2 tsp kosher salt

Ground pepper

Heat 1 tbsp olive oil on medium heat in a medium sized saucepan. Add garlic and ginger and cook for about 1 minute, stirring. Add the chickpea flour and the spices and cook, stirring, for 4-5 minutes, until the mixture is lightly browned.

Gradually add the vegetable broth, whisking constantly. Continue to simmer on medium heat for 15-20 minutes, whisking frequently, until the liquid is reduced by about a third. Whisk in the cornstarch, 1 tsp at a time, until it is dissolved. Continue to simmer, whisking often, for about 10 more minutes, until thickened.

Transfer mixture to a blender and add the tamari, nutritional yeast, salt, and pepper. Blend on low speed until smooth. Taste and adjust seasoning if necessary.

Return to pot and keep on low heat until serving time.  

Serve over mashed rutabaga, or use with another recipe, such as mashed potatoes, roasted cauliflower, tofu, or lentil loaf!

Makes about 2 cups (you will have more than you need for the above recipe of mashed rutabaga)

Thai Yellow Curry with Squash and Tofu

Hope you all had a nice weekend! Mine was full of rest as I'm getting over a cold and fever that came on really suddenly and is taking its time going away.  I hope to get back in the mood for cooking this week because I have some new recipes in mind that I want to try out!

In the meantime, I thought I would share this hearty Thai yellow curry that I made last week before I got sick. I love Thai food, and I've already experimented with my own versions of Thai red curry and green curry, so I wanted to try something new.  I actually started with the idea of making a panang curry, which I've only ever tried in Thailand and loved it.  Unfortunately, I could only find a giant tub of panang curry paste, which wouldn't have been very practical for me, so instead I picked up some yellow curry paste as a substitute!

Yellow curry typically has a mix of vegetables simmered in a creamy coconut based broth and tends to be less spicy than other Thai curries.  For my version, I used squash, kale and red peppers as the vegetables, and added some tofu for extra protein and substance. Any type of squash should work here - I wanted to use delicata but went with buttercup squash instead, since I couldn't find any delicata at the grocery store.

Instead of using canned coconut milk, which I sometimes find too rich, I used coconut milk beverage from a carton.  I thought it worked well in the dish, although it made for a slightly less creamy curry, so feel free to use canned coconut milk for a thicker, richer dish!

Most of the flavour in this dish comes from the yellow curry paste, which contains ingredients like lemongrass, kaffir lime, turmeric, and lots of other spices.  I also added fresh ginger, garlic, shallots, chilies, kaffir lime leaves, and tamarind paste to add deeper layers of Thai flavour and create a fragrant broth.

The broth smelled amazing as it was cooking on the stove, and the vegetables turned out perfectly - the squash was nice and tender and practically melted into the curry. The tofu was soft and chewy and it absorbed lots of flavour by cooking it in the spice paste before adding the other ingredients.

Overall, I thought this was a nice mellow version of Thai food - it wasn't very spicy but still packed a nice amount of heat. Sprinkle with chopped cashews to add some crunch and serve over rice for a nourishing vegan dinner that should warm you up on these cold nights we've been having lately!

Thai Yellow Curry with Squash and Tofu

Adapted from Bon Appetit

1 package firm tofu (12-14 ounces)

1 tbsp vegetable oil

2 shallots, peeled and thinly sliced

1 tbsp minced fresh ginger

2 cloves garlic, minced

1.5 tbsp yellow curry paste

2 cups + 1/3 cup coconut milk beverage

3/4 cup vegetable stock

4 kaffir lime leaves

1 thai red chili, seeded and minced (or more if you like it spicier!)

1 buttercup squash (1.5 to 2 lbs), seeded, peeled and diced into pieces

1 red pepper, sliced

2 tbsp tamarind paste

1 tbsp tamari or soy sauce

1/2 tbsp fresh lime juice

1/2 tbsp palm sugar or brown sugar

Kosher salt to taste

1 bunch kale, stems removed and leaves torn into pieces
Cooked rice for serving

~1/4 cup chopped cashews for topping

Slice block of tofu in half and press between layers of paper towels, under a heavy book. Let sit for at least 30 minutes, then cut into cubes.

Heat vegetable oil in a large pot over medium heat. Add the shallots, ginger, garlic and curry paste. Cook, stirring, for about 2 minutes. Add the tofu pieces and stir to coat in the curry mixture. Cook for about 2 minutes.  Add 1/3 cup coconut milk and cook, stirring often, for about 4 minutes. Stir in the remaining 2 cups coconut milk, vegetable stock, lime leaves, and red chili. Add the squash pieces (you may have to remove some of the tofu to make room for the squash, so that the squash is immersed in the liquid, then return the tofu to the pot on the top). Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-15 minutes, until the squash is near tender.

Add the red pepper and cook, covered, for another 5 minutes. Stir in the tamarind, tamari, lime juice, sugar and salt. Add the kale leaves and cover for about 2 minutes, stirring once or twice, until the kale is wilted.

Serve over rice.  Top each serving with a handful of chopped cashews.

Makes 4 servings. 

Brussels Sprout, Apple & Kale Sauté

I've got a short post today for a quick and easy meal idea when you're cooking for one (as I usually am!).

I made this for dinner recently as a way to use up some of the vegetables I had in the fridge, including brussels sprouts and kale.  My favourite way to eat brussels sprouts is sauteeing them on the stove, so I knew I wanted to make a sauté.

Along with the vegetables, I added some toasted almonds, garlic and shallots, as well as a pinch of paprika and chopped sage for extra flavour. At the last minute, I decided to throw in some diced apple with the kale, and I tossed everything in a sweet and tangy balsamic, mustard and maple syrup dressing.

I wasn't expecting much when I sat down to eat my impromptu dinner, but the flavour combination was so good that I had to make it again a few days later so that I could share the recipe with you!

I loved how the brussels sprouts got nice and dark and had a sort of roasted, charred flavour.  I'm used to eating kale raw but the softened, cooked kale in this dish was a nice change and helped to bulk up the dish and absorb the dressing. I was also glad that I added the apples, since they added a nice sweetness.

Overall this turned out to be an easy and comforting Autumn dinner with lots of deep flavours and textures that I thought went really well together!

Brussels Sprout, Apple & Kale Sauté

1 tbsp slivered almonds

~5 oz Brussels sprouts (8-10 sprouts)
1/2 tbsp olive oil

1/2 a large shallot, peeled and thinly sliced

1 clove of garlic, smashed

1/2 tbsp minced fresh sage

Scant 1/4 tsp smoked paprika

Salt and pepper

1 small apple, diced

Lemon juice

~ 2 cups (packed) chopped kale

1 tbsp balsamic vinegar

~3/4 tbsp whole grain Dijon mustard

1/2 tbsp pure maple syrup

Heat a small skillet on medium heat.  Toast the almonds in the skillet for a couple of minutes, until they are browned. Remove from pan and set aside.

Trim the bottoms and outer leaves off the brussels sprouts.  Slice each sprout lengthwise into three or four slices.

Heat the olive oil in a skillet on medium heat.  Add the shallots and cook, stirring often, for 3-4 minutes.  Add the garlic and sage and cook for about one more minute.  Add the sliced brussels sprouts and sprinkle with the smoked paprika. Season with salt and pepper.  Saute for about 5 minutes, stirring occasionally.

Toss the apple pieces in a bit of lemon juice.  Add the apple and kale to the pan.  Sprinkle kale with a bit of salt.  Cover pan and let cook for about 5 minutes, stirring occasionally. Remove from heat.

Meanwhile, whisk together the balsamic vinegar, mustard and maple syrup.  Pour dressing over the contents of the pan and toss to combine.  Transfer to a serving dish and add the slivered almonds.

Serve hot.

Makes 1 serving.

Raw Kale, Almond and Brussels Sprout Salad

When I came home from the farmer's market this past Saturday with a bag full of green veggies, I knew I had to make a big salad with them for dinner!

After searching through my bookmarked recipes, I thought this recipe for Kale and Brussels Sprout salad from Bon Appetit sounded like just the kind of light and healthy Fall salad that I was craving.

The original recipe was pretty simple, with just kale, shredded brussels sprouts, almonds and parmesan as the main ingredients. For my own version, I scaled the recipe down to a single serving and added some shredded carrots and dried apricots, because I love my salads to be full of different ingredients and textures!

I also left out the parmesan and made my own vegan almond parmesan to top my salad with instead.  It's actually really easy to make your own by grinding up a small amount of nuts with nutritional yeast and some garlic powder and salt for extra flavour.

The topping was probably my favourite part of this salad - I loved the garlicky, nutty and cheesy flavour that it added!  I also loved the lemony dressing that soaked into the greens and softened the raw kale a bit, and the layers of crunch from the raw brussels sprouts and the almonds.

If you're not afraid of eating raw kale and brussels sprouts, then you'll love this salad, or if you haven't tried raw brussels sprouts before, then here's your chance!

Raw Kale, Almond and Brussels Sprout Salad
Adapted from Bon Appetit

"Parmesan" Topping:

1 tbsp raw almonds

1 scant tsp nutritional yeast

Dash of garlic powder

Dash of Herbamare seasoning (can substitute salt)

Dressing:

1 tbsp freshly squeezed lemon juice

1/2 tbsp dijon mustard

1/2 tbsp minced shallot

1/2 clove garlic, minced

Pinch of salt and pepper

1-1.5 tbsp olive oil

Salad:
2 cups shredded kale

~3 oz brussels sprouts

1 small carrot

1-2 tbsp chopped almonds

1.5 tbsp chopped dried apricots
dressing + extra olive oil and lemon juice if desired
"parmesan" topping

Make the parmesan topping: add all ingredients to a food processor or a blender that has a grind/crumb function and process until finely ground.  Set aside.

Make the dressing: Whisk the first four ingredients together in a small bowl.  Add salt and pepper to taste.  Whisk in 1 tbsp of olive oil. 

Place the shredded kale in a large bowl.  Cut the bottom ends off the brussels sprouts.  Slice lengthwise into thin slices, then slice the other way so that you get thin shreds.  Add the brussels sprouts to the bowl with the kale.  Peel and grate the carrot and add to the bowl.

Toast the chopped almonds in a dry skillet on medium heat for 2-3 minutes, until they are lightly browned and fragrant.  Add the toasted almonds and and chopped apricots to the salad and mix.

Pour dressing over the salad and toss to coat.  Sprinkle as much of the parmesan topping over the salad as you like (I didn’t use the full amount).  Season with additional freshly ground pepper if desired.

Note: if you find your salad too dry, add another 1/2 tbsp of olive oil and another squeeze of lemon juice.

Note: I think the salad is best if you let the dressing soak for 5-10 minutes before eating.

Makes 1 large serving, or more as a side dish. 

Blueberry-Jicama Kale Salad

Last weekend, I bought my first pint of local blueberries this summer from the farmers' market.  I don't usually consider blueberries to be one of my favourite fruits, but eating the local ones reminded me how sweet, juicy and flavourful they can be!

After eating some of my blueberries by the handful, I wanted to save the rest to use in a couple of recipes that I had planned.  One of those recipes was a fruity kale salad that I had marked in my new Blissful Bites cookbook from vegan chef Christy Morgan.  The recipe called for strawberries as the main fruit in the salad, but since strawberry season has pretty much ended, I thought blueberries would make a nice substitution and would pair well with the other salad ingredients.

The other main ingredient in the recipe was sliced jicama. Jicama - a Mexican root vegetable that tastes like a cross between an apple and a turnip - is one of my favourite ingredients to eat raw because it's so crisp and juicy. If you haven't tried jicama, I definitely recommend seeking it out at either your local market or an Asian grocery store!

I also added a few of my other favourite salad ingredients: cucumbers, pumpkin seeds and dried cranberries.  To keep it from being boring or bland, the recipe also calls for fresh mint and flaked coconut, which I toasted first in a pan, and finally everything is tossed in a sweet maple and lime dressing.

This was such a fresh salad with both the crisp veggies and juicy berries. I thought all of the ingredients came together so well and the maple syrup in the dressing added just the right amount of sweetness. If you like raw kale, this is a nice way to dress it up with seasonal ingredients!

Blueberry-Jicama Kale Salad
Adapted from Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet

~2 cups chopped kale leaves

1 tsp olive oil

1 tsp white balsamic vinegar

1/8 tsp herbamare seasoning (can substitute with a pinch of salt if you don't have this)

1/2 cup jicama, peeled and sliced into matchsticks

1/4 cup diced cucumber

1/4 cup blueberries

1 tsp freshly squeezed lime juice

1 tsp pure maple syrup

1 tsbp fresh mint (about 5 leaves), chopped

1 tbsp large flaked coconut, toasted in a dry skillet if desired

2 tbsp dried cranberries

1 tbsp pumpkin seeds or sunflower seeds

Place the kale in a bowl and drizzle with the olive oil, balsamic and herbamare.  Massage the leaves with your fingers for a couple minutes, until they are softened.  Add the jicama, cucumber and blueberries to the bowl.  Pour the lime juice and maple syrup over everything and toss to combine.

Stir in the mint, coconut, cranberries and seeds. Let sit for 10-15 minutes before serving.

Makes 1 large serving or 2-3 side salads.

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Mango Millet & Kale Salad

As I've mentioned before, one of my favourite things to make over the past year has been quinoa because I find it so easy to work with and there's so much you can do with it!  I can always throw together a quick and easy quinoa salad using whatever ingredients I have in the fridge and pantry and the leftovers make a great lunch to bring to the office too.

Lately, I've been hearing more about other grains like barley, buckwheat, farro, and kasha.  I haven't ventured into cooking with any of those yet, but I'm working my way there!

As a first step, I bought a small amount of millet from the bulk bin recently and I've used it in a couple of salads.  Millet is a small grain that looks like tiny yellow beads and it can be prepared in the same way as quinoa.

I haven't tried it on just its own yet, but I've discovered that cooking a combination of millet and quinoa together makes a nice fluffy, thick mixture that is a great base for a variety of fruits and veggies!

My favourite millet creation so far is this mango millet and kale salad that I adapted slightly from the blog Healthful Pursuit.  I made a few changes to the recipe, like using kale instead of spinach because I thought the kale would hold up nicely for leftovers.  I also left out the onion and added some diced cucumber, pepitas and cilantro in addition to the mango, almonds and cranberries.

I loved the combination of the sweet fruit and fresh cucumber with the soft millet and crunchy almonds.  The best part about this salad though was the lemon poppyseed dressing - it was the perfect balance of sweet and tangy and went so well with the rest of the ingredients. I also liked the way the poppy seeds dotted each grain of millet!

This salad is a nice light and fresh dish that's perfect for Spring. It's also a great recipe to make a big batch of and then store the leftovers in the fridge to bring for lunches throughout the week, since it keeps well (as long as your mango isn't already overly ripe). I actually have a potluck lunch coming up next week with the theme of "Spring Fling", so this would be the perfect dish to bring!

And for more tasty and gluten-free salad ideas, check out this round-up from Healthful Pursuit, where I got this recipe!

Mango Millet & Kale Salad
Adapted from Healthful Pursuit

1/2 cup dry millet

1/4 cup dry quinoa

1.5 cups water

2 cups shredded kale

1/2 cup diced cucumber

1 cup diced ripe mango

1/4 cup slivered almonds

2 tbsp pepitas

1/4 cup dried cranberries

2 tbsp chopped fresh cilantro (optional)

Dressing

2 tbsp fresh lemon juice

1/2 tbsp raw honey (could substitute agave for a vegan version)

1 tbsp honey mustard (could substitute dijon mustard)

1/2 tbsp poppy seeds

1/8 tsp herbamare

Combine the millet, quinoa and water in a small saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 10-15 minutes, until the water is absorbed.  Remove from heat and let sit for 10 minutes, then remove lid and fluff with a fork.  Place in a large bowl and set aside.

Meanwhile, prepare the kale, cucumber and mango and set aside.  Prepare the dressing by whisking all the ingredients together in a small bowl.

Heat a small skillet over medium heat and add the almonds and pepitas. Toast for a few minutes, until the nuts are lightly browned and fragrant.   Transfer to the bowl with the millet mixture and stir to mix.

Add the kale to the millet while it is still warm and stir to mix thoroughly.  Next, pour the dressing into the bowl and stir again (you can even use your hands to massage the dressing into the kale if you want it to be a bit softer).

Add the cucumber, mango, cranberries and cilantro and toss to combine.

Chill in the fridge, or serve at room temperature.

Makes 3 large servings, or more as a side dish.


This was submitted to Wellness Weekend at Diet, Dessert, and Dogs. 

Pineapple Kale Salad with Black Beans and Avocado

In my last post for an African Pineapple Peanut Stew with Black Beans and Kale, I promised I would give you another recipe featuring many of the same ingredients in salad form, so here it is!

I started with a recipe I had bookmarked for avocado salad with a spicy peanut dressing and since I had leftover black beans, kale and pineapple from my last recipe, I added them all to the mix too.  And instead of peanut butter, this dressing uses crushed up peanuts mixed with various spices.

I really liked this combination of fresh ingredients. I've always thought pineapple and avocados are meant for each other, and the black beans and lime juice went perfectly with them! This was also the first time I've tried shredding my kale and I thought it was a bit more manageable to eat this way.

This salad was a nice refreshing change from the heartier cold-weather soups and stews I've been eating lately, and it made a good lunch the next day too!  I didn't try this, but I bet the leftovers would also make a great filling for a wrap!

Pineapple Kale Salad with Black Beans and Avocado
Inspired by my African Pineapple Peanut Stew with Black Beans, also adapted from Girl Cooks World

4 cups chopped kale leaves

2 cups diced fresh pineapple

1 can black beans, rinsed and drained

1 jalapeno, minced

2-3 tbsp chopped cilantro

2 avocados, diced

Juice of one lime

2 tbsp olive oil

4-5 tbsp peanuts

3/4 tsp smoked paprika

3/4 tsp cinnamon

3/4 tsp cayenne

3/4 tsp salt (or to taste)

1 tsp sugar

Shred the kale into thin strips using a knife. Combine the shredded kale with the diced pineapple, black beans, jalapeno and cilantro in a large bowl. Add the avocado, lime juice and olive oil and gently toss to combine.

Grind 3 tbsp of the peanuts until they are finely ground. Mix with the paprika, cinnamon, cayenne, salt and sugar.

Add the peanut-spice mixture to the salad and toss again until thoroughly mixed.

Garnish salad with remaining peanuts. Season with more salt and pepper if desired and serve with additional lime wedges.

Makes 4 servings (I only made half the recipe for 2 servings)

This is my submission to this week's Wellness Weekend at Diet, Dessert & Dogs

African Pineapple Peanut Stew with Black Beans

Before I get to today's recipe, I just wanted to say Happy Thanksgiving to everyone celebrating it across the border! If you're still looking for some recipe ideas, be sure to check out my round up of vegan Thanksgiving recipes that I posted last month for our Canadian Thanksgiving.

Back to this stew...one of my favourite recipes that I've made multiple times is the African Pineapple Peanut Stew from the Moosewood Restaurant Cooks at Home cookbook. I make it whenever I have a pineapple to use up,  since I think its much better with fresh rather than canned pineapple. I've also tried it with various greens, including spinach and swiss chard, but I like the kale version best!

The recipe for this stew has been around on the blogosphere for many years already, so its not exactly a new recipe. But to change things up a bit this time, I tried adding black beans, which I thought would go well with the pineapple and peanut butter. The black beans helped to bulk up the meal a bit more, and the flavours went really well together!

I like to serve this on top of rice, but you could also eat it on its own or with some flatbread. Feel free to add some more liquid if you prefer a soupier stew, and don't leave out the peanuts, they're my favourite part!

Stay tuned for another recipe featuring the same flavours in salad form - I'll be posting it soon!

African Pineapple Peanut Stew with Black Beans
Adapted from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day, as seen on The Way the Cookie Crumbles

1 tbsp vegetable oil

1 onion, diced

pinch of salt

2 cloves of garlic, minced

2.5 cups chopped fresh pineapple

1 bunch of kale, coarsely chopped and stems removed

1 can (about 2 cups) black beans, rinsed and drained

1/2 cup peanut butter

1 tbsp hot sauce

1/2 cup chopped cilantro

1/4 cup chopped peanuts

Cooked rice for serving

Heat the vegetable oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Sauté for 6-8 minutes, stirring occasionally, until onion is browned.  Add the garlic and sauté for about 30 more seconds.

Add the pineapple, black beans and kale to the pot. Cover and simmer for 5 minutes.

Remove lid and stir in the peanut butter and hot sauce. Simmer for about 5 more minutes.

Serve over hot rice and garnish with the cilantro and peanuts.

Makes 4-5 servings.

Hummus Kale Chips

I realize that kale chips have been all over the web for quite a while now, so you might not need another recipe for them.  But for those of you who either haven't tried kale chips yet, or have tried them but didn't like them, this version might change your mind!

I admit it took me a long time before I was willing to try kale chips...even though I had seen many positive reviews from other bloggers who claimed they tasted great and were a healthier alternative to potato chips, I was still skeptical - especially after my sister tried them and hated them!

But then once I started using nutritional yeast more often and realized how yummy it can make things, I figured that if the kale chips were coated in a cheesy nutritional yeast topping, they were sure to be delicious!

Somewhere along the way of looking for recipes for cheesy kale chips, I came across one that also used hummus and I thought that was a brilliant idea! (Unfortunately, I didn't bookmark the recipe but I'm pretty sure it was this recipe for Chipotle Hummus Kale Chips)

So after mixing up my dressing with hummus, nutritional yeast and a couple of other ingredients, I put my kale chips in the oven and waited anxiously...and once I tasted my first kale chip, I was hooked! The flavour was similar to nacho chips, and the kale was so light and crispy. I especially liked the pieces that had an extra-thick coating on them!

I'm happy to say I'm no longer a skeptic when it comes to kale chips! I've made them multiple times now, trying out some different topping ideas, but this recipe is still my favourite!

Hummus Kale Chips
Inspired by various sources, such as The Novice Chef Blog and I'm Not Superhuman

About 2 cups chopped kale (from 1-2 stalks)
1 tbsp hummus (any flavor)
1 tsp olive oil
1 tsp lemon juice
1 tsp nutritional yeast
1/4 tsp paprika
salt and pepper

Preheat oven to 350°F.

Remove the stems from the kale and slice the leaves into pieces. Place the leaves in a large bowl.

Mix the remaining ingredients in a small bowl until smooth. Taste and adjust seasonings if desired.

Pour dressing over kale and massage into the leaves with your fingers until the kale is evenly coated. (This gets a bit messy, but I find it works better than mixing the dressing in with a spoon)

Spread kale in a single layer on a baking sheet. Bake for about 15 minutes, until crisp.

Makes 1 serving.