Kale Pad Thai

This recipe is to die for!!! Absolutely!!! This uses a spicier version of Happy Herbivore's Cheater Pad Thai Sauce. It was inspired this evening by a craving for Pad Thai and the need to use 2 bunches of kale in my refrigerator. I seriously ate 2 huge plates full!!  

Prep Time: ~20 min

Ingredients (Serves 4):

1. 4 cups of raw kale, stems removed, leaves torn into bite-sized pieces
2. 1 x 14oz block of extra firm tofu
3. 1/4 cup Raw Peanuts
4. 1 Serving of Spicy Thai Peanut Sauce
• 2 tbsp warm water
• 2 tbsp Soy Sauce
• 2 tbsp "Naturally More" Smooth Peanut Butter with flax seed
• 1 tbsp "Huy Fong" Sambal Oelek Chili Paste
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger
• 1 tbsp "Huy Fong" Sriracha Chili Sauce 

Directions:

Preheat oven to 375° F. Pat-dry tofu using a paper towel and cut into small bite-sized pieces (less than 1" squares). Place tofu pieces on a cookie sheet lined with a Silpat mat, making sure each piece has room around it. I left the tofu in the oven for 20 min, without turning or disturbing it at all. The beauty of the Silpat silicone mat is that it prevents sticking 100%. Line a large stock pot with water, bring to a boil, reduce heat with medium low, add kale and peanuts, a slight sprinkle of salt, and cover. Let kale and peanuts steam in this pot for the next 5-10 minutes checking occasionally to ensure that there is still some water in the pot to prevent burning. Separately, whisk together all the ingredients for the sauce in a small bowl. The warm water helps melt the peanut butter which allows it to blend with the rest of the ingredients. Once the kale and tofu are done, toss everything together, and serve warm. 

This isn't a low-fat salad (it has almost 13 g/serving), but it is definitely a whole foods-based salad. All the fat is coming from natural peanut butter, peanuts and some from the tofu. All in all, it's much better to eat this somewhat rich salad rather than to drizzle your greens with olive oil, even if its EVOO.

Nutrition Facts (Per Serving): Calories 234 (Fat Calories 114)
Total Fat 12.7 g; Carbohydrates 13.7 g; Fiber 4.5 g; Sugars 1.3 g; Protein 17.6 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

BBQ Tempeh w Collard Greens

In an attempt at eating healthier and more whole foods this past month, as part of the #HH28 Whole Foods Challenge, I decided that I one good way was to swap out Tofu with Tempeh. Less processed, more whole bean. I've come across a few different recipes for BBQ Tempeh and Buffalo Tempeh and decided to combine what I remembered of those recipes with collard greens. My husband bought me a 2 lb bag and I'm the only one who eats Collard greens .. so here's what I concocted and I must admit, it came out quite delish :) !! Collard greens and tempeh both taste best after cooking for a long time on low heat which helps the tough cellulose walls in the greens to soften and for the soybeans in tempeh to mellow as well. So both ingredients are a match made in ... a pot :)

BBQ Tempeh & Collard Greens

Prep Time: 60-90 min, including 60-75 min of simmer time. 

Ingredients (Serves 6):

1. 2 lb Collard Greens, pre-washed and cut into bite sized pieces.
2. 2 pks Lightlife Soy Tempeh
3. 1 large Red Onion, diced
4. 1 tbsp Minced Garlic
5. 2 tbsp Tomato Paste, unsalted.
6. 2 tbsp unsalted roasted peanuts, as a garnish
7. 2-4 tbsp BBQ Sauce (use your favorite kind)
8. 2 tsp Hot Sauce (use your favorite kind)
9. 1/2 tsp Liquid Smoke
10. 2 cups water
11. Salt and Pepper, to taste

Directions:

In a large, deep pot, big enough to hold 2 lbs of greens, add 1 cup water and add diced onions and garlic. Saute until onion is translucent and garlic begins to release its essential oils (about 2-4 min on high). Add remaining ingredients (except tempeh and greens), mix and bring to a boil. Once the mixture is at a rolling boil, add diced tempeh and reduce heat to a gentle simmer (medium-low). Slowly add collard greens to the pan, allowing each handful to wilt into the mix, until all the greens have been mixed in. Allow to simmer on the stove for about an hour adding more water to prevent the dish from drying out. Before serving, taste test and add more BBQ sauce, salt and pepper, as needed. The final dish should have some excess liquids which will serve as the flavor for your rice. Serve over a bed of steamed rice, and garnish with a few peanuts (optional).

Nutrition Facts (Per Serving): Calories 228 (Fat Calories 59)
Total Fat 6.5 g; Carbohydrates 26.6 g; Fiber 13.8 g; Sugars 4.4 g; Protein 18.7 g

Wilted Kale & Peanut Salad

This afternoon, I really wanted some kale and I wanted to try a variation of my usual Wilted Kale and Almond Salad. This is what I came up with on-the-fly and it's a recipe worth sharing. 

Wilted Kale & Peanut Salad

Prep Time: 20 min

Ingredients (2 Servings):

1. 1 large bunch of Kale, stems removed (about 4 cups)
2. 1 Medium Tomato, Sliced
3. 1 oz (approximately, a handful) raw Peanuts 
4. 1 tbsp Naturally More Peanut Butter
5. 1 tbsp Minced Garlic
6. 1 tbsp Miso (Yellow or Brown)
7. 2 tbsp Bragg's Liquid Aminos (or Soy Sauce)
8. Pepper, to taste
9. Hot Sauce, to taste

Directions:

Remove stems, tear leaves in bite sized pieces and rinse in a bowl of water to remove all traces of dirt. Line a deep pot with water, on medium-high heat, add peanuts and garlic and saute for a couple of minutes. Then add remaining condiments to the water and mix well (the miso and peanut butter will need some coaxing with a rubber spatula). Once all the condiments are mixed in the water, add a small amount of kale and fold the sauce over it. Add remaining kale and cover. Reduce heat to medium-low and allow kale to wilt (2-5 minutes, it will turn bright green). Once wilted, remove cover, increase heat to high for a couple of minutes to allow excess liquid to evaporate while folding the kale into the remaining sauce. Remove from heat, transfer to two serving dishes and top with sliced tomato, freshly cracked black pepper and hot sauce. Enjoy!! 

My Assessment:

I've been on a raw peanut kick lately. Overall, this dish had a wonderful Asian flavor to it. If you don't like raw peanuts, use roasted peanuts instead but bear in mind that those have a lot of salt in them. I labelled this dish as 'no added salt' because the miso and soy sauce/liquid aminos provide enough umami.  Also, I used Cholula for some added flavor, but this salad would pair very well with Sriracha. 

Nutritional Facts (Per Serving): Calories 220 (Fat Calories 99)
Total Fat 11 g; Carbohydrates 123.5 g; Fiber 5.9 g; Sugars 2.0 g; Protein 12.4 g

Cheater Boiled Peanuts & Collard Greens

This past weekend I picked up a big sack of Collard Greens at the grocery store in another attempt to incorporate greens into my diet. I want to be at a point where I am consuming some green leafy vegetable on a daily basis. I used to do have Baby Spinach as part of my daily morning Green Smoothie but ever since I changed my breakfast to Steel Cut Oats, that part of my daily routine has fallen by the wayside. So today, I decided to make some Collard Greens - my New Veggie #69.  This recipe combines 2 Southern traditions - Boiled Peanuts and Collard Greens.  

Boiled Peanuts are a traditional snack in the North and South Carolinas, Georgia, Alabama, Mississippi and Northern Florida. They are an acquired taste but can be totally addictive and can be seen being sold at roadside stands all over the South. Traditionally, these are prepared by boiling un-shelled green/raw peanuts in salty water, over a wood fire. No one knows for sure why Southerners started boiling peanuts but they have been around since the Civil War. I call my version Cheater because it doesn't take nearly as long as the traditional method and because I used shelled peanuts. 

Cheater Boiled Peanuts & Collard Greens

Adapted from: Homesick Texan: Not Your Grandma’s Collard Greens

Prep Time: 30-40 min

Ingredients (4 Servings):

1. 1 lb Collard Greens, pre-washed and cut into bite sized pieces.
2. 1 large White Onion, diced
3. 1 tbsp Minced Garlic
4. 2 large Tomatoes, diced
5. 1 large Red Bell Pepper, diced
6. 1/3 cup Smooth Peanut Butter
7. 1/3 cup Raw Peanuts*
8. 2 cups water or home-made vegetable broth.
9. 2 tsp Chipotle Pepper powder, optional, to taste
10. Salt and Pepper, to taste

Directions:

I used a large bag of pre-washed Collard greens today. But if you're using fresh leaves, remove thick stems and cut each leaf into bite sized pieces. Wash well to remove all traces of soil and dirt. In a large, deep pot, add 1 cup water and add diced onions and garlic. Saute until onion is translucent and garlic begins to release its essential oils (about 2-4 min on high). Add tomatoes and red bell pepper. Mix everything well together and add peanut butter and raw peanuts at this time. Reduce heat to low and allow to simmer on the stove for 20-25 min. Add another cup of water or vegetable broth half way through this time to prevent the dish from drying out too much. Just a couple of minutes before serving, add Chipotle pepper powder and cover and allow the dish to simmer for another couple of minutes.  Serve as a side dish, or enjoy as I did tonight - over a bed of steamed rice. 

* Raw Peanuts can be easily be bought at Indian Grocery stores, if you can't locate them in your local grocery store. 

Nutrition Facts (Per Serving)^: Calories 254 (Fat Calories 129)
Total Fat 14.4 g; Carbohydrates 22.2 g; Fiber 9.8 g; Sugars 6.6 g; Protein 13.8 g

^ Nutrition facts are provided for the water option as vegetable broth calorie content can vary a lot.

Savory Oats Upma

My typical breakfast for the last couple of month has been a big bowl of my Everyday Oats. This morning, I didn't have any bananas at home and that is my main source of sugars in my regular recipe. I wasn't really in the mood to add Maple Syrup or Agave to my usual recipe (it just doesn't taste as good without a banana). So I decided to make some Savory Oats Upma.

Upma is a traditional South Indian Breakfast preparation which has traditionally been made with Semolina (Rava or Suji). These days a number of variations of Upma can be found in restaurants and include wheat berries, rice, rice vermicelli, durum wheat semolina or even pearl sago. I decided to add another variation to it and made it with Old Fashioned Oats, which are also known commonly as Rolled Oats. I think this would work great with Steel-Cut or Irish Oats as well.

Savory Oats Upma

Prep Time: 15-20 min

Ingredients (1 servings):

1. 1/2 cup Old Fashioned Oats
2. 1/2 cup Unsweetened Almond Milk (I use Silk Plain)
3. 1 small Red Onion (julienned)
4. 1 cup Frozen Mixed Vegetables (mine had corn, peas, carrots and green beans)
5. 2 tbsp Raw Peanuts, roasted in the microwave.
6. 1 tsp Ginger-Garlic Paste
7. 1 tsp Mustard Seeds
8. tsp Cumin Powder
9. 1 tsp Chilli Powder (I use Deggi Chilli Powder)
10. 1 tsp Ground Mustard 
11. 4-6 Curry Leaves
12. Salt and Pepper, to taste

Directions:

In a microwave-safe bowl, mix oats and almond milk and microwave each on high for 3 minutes; set aside. After a few minutes, mix well so that the oats are moist, yet crumbly. I used a 1:1 proportion of oats to liquid as I don't like them mushy. You can increase the liquid if you like. In a separate microwave-safe bowl, roast raw peanuts until they release some of their oils and the skins can be brushed off (microwave on high in 1 minute increments, making sure to mix with your fingers after each minute - you want to roast, not char them - that's why you can't leave them in there for 5 minutes straight). My 2 tbsp peanuts were roasted in 4 intervals of 1 minute each, with about 30 seconds in between each session. Once done, let sit for a couple of minutes to cool and then rub between your fingers or palms to remove the skins, which can be discarded. 

Line a non-stick skillet with water and add mustard seeds and ginger-garlic paste. Saute for a couple of minutes, add another splash of water and add onions. Saute until caramelized. Once done, add curry leaves, saute for another couple of minutes and then add the vegetables. Allow the vegetables to thaw, adding more water as needed and cook until the vegetables are fork tender and all the flavors are well blended. Taste test for salt and garnish with pepper. Either toss the oats in at this time and mix everything together, or serve over a bed of oats with roasted peanuts.  

Nutrition Facts (Per Serving): Calories 398 (Fat Calories 125)
Total Fat 13.9 g; Carbohydrates 58.6 g; Dietary Fiber 13.1 g; Sugars 10.6 g; Protein 15.8 g

HH "Cheater" Pad Thai

So last night, there was just Nik and I at home and I wanted a quick dinner for the two of us. The li'l guy hadn't had a nap all day, so I also needed something that would go down relatively easily i.e. it needed to be a favorite ... and noodles, in any form, generally do the trick. I settled for HH "Cheater" Pad Thai.  

Prep Time: 10 min

Ingredients*:

1. 1 small red onion, julienned
2. 1/2 cup shredded carrots
3. 6-8 white mushrooms, sliced
4. 1/2 cup frozen green beans
5. 2 tsp Ginger-Garlic Paste
6. A double batch of HH Cheater Pad Thai Sauce** 
7. 2 tbsp roasted peanuts, crushed/crumbled. 
8. 1 cup Quinoa Pasta (Spaghetti) 

HH Cheater Pad Thai

Directions:

Line a skillet with water and saute Ginger-Garlic paste followed by all the veggies. Separately boil pasta noodles and set aside. Once the veggies are ready, add sauce and allow to coat all the veggies. Add noodles and toss everything together. Garnish with roasted crushed peanuts! Slurp!! 

Nik's Reaction: As I said at the start, any kind of noodles are a big hit! He ate a nice big helping and apple on the side too! I'm quite sure that slurping noodles is probably one of his favorite activities.

* A 'no added salt' recipe i.e. no salt is added over and above what is already in the condiments.
** Since I was cooking for a 3-year old, I skipped both the chili and the hot sauce.