Recipe: Wilted kale salad!   »

Are you sick of kale yet? I’m not! I just keep finding new ways to eat it that are better than the last. My new favorite is the wilted kale salad!

Call me late to the party, because I usually am, but my first experience with the mystical wilted kale salad happened on a trip to LA in January, at Mohawk Bend in Echo Park.

Very tasty! Spiced to perfection and topped with crisp jicama slices!

So, I’ve come up with my own version!

1 bunch kale
1 tsp. olive oil
dash of salt and pepper
juice of one lemon
1 sliced avocado

Clean, de-stem and roughly chop the kale. Heat up your pan to about medium-high, with the oil drizzled in. Once it’s hot, put in the kale and keep it constantly moving, cooking between 30 seconds and 2 minutes. You are not sauteing it, but lightly wilting it. The point is, you don’t want it fully cooked, but just heated enough to take some of the bitterness out.

Transfer to a bowl and toss with avocado, lemon juice, salt and pepper. Easy enough, right?

I personally think this salad pairs beautifully with pasta doused in vodka cream sauce!

How do you make your wilted kale salad? Next time, I think I will use strawberries instead of avocado, and balsamic vinegar instead of lemon juice!


Recipe: Vodka cream sauce!   »

This recipe is inspired from watching Jersey Shore. I like what I like and I’m not going to apologize. If Snooki can make vodka cream sauce, from scratch, for her roommates without burning down the house, I imagined that I could very well make a vegan version! And you know what? I was right! We all benefit from my choice in television programs.

I have a version of this same recipe completely from scratch here. However, it has come to my recent attention, and real-life situation, that not everyone has time to make a three-hour sauce. So I give you, vegan vodka cream sauce for the busy, working, and socially active person on the go!

1 jar of marinara sauce (the plainer the better—no mushroom or red bell pepper varieties for this dish) OR 2 cans of diced tomatoes
1/2 cup vodka
1 cup unsweetened soy creamer (or 1 cup cashew cream!)
2 Tbsp. oil (I used olive)
1 red onion, chopped
4 cloves of garlic, chopped or minced*
1/4 cup red wine (optional)

Now, you can actually skip sauteing the onions and garlic, but I wanted to feel like I did some cooking for this dish. Heat up oil, in a pan on medium high heat and when hot, add chopped onion. Bring down heat to medium, cook  onion to your liking — until translucent or caramelized. Add garlic, and cook until fragrant, which is only a few minutes. Be careful not to let the garlic brown.

At this point I add wine, which is not completely necessary, but I think of my vodka sauce as the jungle juice of marinara! I like the added flavor wine brings, and it deglazes the pan. Cook it off for another couple of minutes, to burn the alcohol out and to absorb into the onions and garlic.

Now add your jar of marinara or diced tomatoes to the onions and garlic, and then the vodka! Let it come to a light boil, turning up the heat if you must. Let it bubble for a couple of minutes, then add your cream. Stir it in, let it heat up in the sauce, and remove from heat.

This sauce must be smooth! Pulverize this baby in a food processor, blender, or Vita-Mix.

That’s it! I don’t need to tell you how to cook pasta, right? I like penne the best, so that is my pasta of choice when I make this sauce. I often like to used gluten-free pasta, which makes for an entirely gluten-free entree! 

*I used 8 cloves of garlic. Maybe more. Obviously, I am terrified of vampires coming for me in the middle of the night.

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