Wilted Kale & Onion Salad

Because I am hypothyroid I avoid eating Goitrogenic foods. As the name implies, these are foods capable of causing Goiter. In layman's terms, these foods affect thyroid gland function by inhibiting synthesis of thyroid hormones, resulting in enlargement of the gland (aka goiter). Some examples include Brussels sprouts, Kohlrabi, Turnips, Rutabaga, Radishes, Cabbage, Kale, and Cauliflower. Cooking at least partially inactivates goitrogenic compounds in these foods so this salad, which uses New Veggie #23 - Kale, is the perfect way of getting the benefits of kale, without the adverse effects of goitrogens.

Wilted Kale & Onion Salad

Prep Time: 5-7 min

Ingredients:

1. 1 bunch of Kale, stems removed, and leaves coarsely torn
2. 1 medium Red Onion, julienned
3. 1 clove of Garlic, minced
4. 2-3 tbsp Medium Salsa, to taste
5. Salt and Pepper, to taste.

Directions:

Rinse torn kale in cold water, drain and set aside. Line a large skillet with water. Add garlic and turn heat to medium. As soon as the garlic begins to simmer, add the julienned onions and kale. Cover, reduce heat to medium low. Within a couple of minutes, the kale will turn bright green and begin to wilt. Keep covered for 2 additional minutes. Remove lid and transfer kale to a salad bowl.  Garnish with freshly cracked black pepper, add salt if necessary and add a big dollop of medium salsa on top. Serve warm. 

Wilted Kale & Onion Salad

My Assessment: I really really like this salad and it is my go-to salad when I have a bunch of kale in the fridge and I'm not feeling like cooking anything even vaguely substantial. I also prefer this salad in cooler months because I've always hated eating a cold salad during that time of year. My body craves something warm and this works every time. I sometimes add other salad veggies to this salad including corn and sweet peppers, but it tastes great with just onions as well. The best part about kale is that it retains its crunchiness even after its been wilted for a few minutes. Enjoy!! 

10-min Mushroom Subzi

Given that it is Election Night 2012, I wanted to make something quick and easy so that I could settle in front of CNN and watch President Obama win his second term. Yes, I support him. That's my prerogative :) !! A Subzi, in Indian, Pakistani, and Nepali cuisine, is any spiced preparation of vegetables, typically dry, that is eaten with Rotis.  

Mushroom Subzi

Prep Time: 10 min

Ingredients:

1. 1 cup white and/or cremini mushrooms, mixed, cut into quarters. 
2. 6 oz (1/2 pack) Extra Firm Mori-Nu Silken Tofu (cut into 1/2" squares).
3. 1-2 tsp Garlic powder
4. 2 tbsp Low-Sodium Soy Sauce
5. 1 tsp Dried Cilantro
6. Salt and Pepper, to taste

Directions:

Line a skillet with water and add mushrooms and spices. Allow the mushrooms to release their water and for most of it to dry up (~5-7 min). Then add the silken tofu pieces and mix everything together. Its okay if the tofu squares break apart as they will only add to the creaminess of the subzi. Allow all the water to dry up, taste test for salt and garnish with freshly cracked black pepper and fresh cilantro. Serve with fresh (or frozen) chapatis. Yum!

My Assessment: This is my favorite way of making a quick subzi. I love garlic so this dish is extremely flavorful for me. If you have your own favorite spice, use that instead to focus on that flavor. Its probably best to use a powdered spice to maintain cooking time.  The tofu acts as a sponge for all the garlicky flavor and coats the mushrooms. Occasionally, I add some chili pepper powder to this dish to give it an extra kick. Enjoy!!! :)

Cremini Miso Soup

So this afternoon, I made a batch of my Quinoa Chili that has been a hit so far with everyone who's tried it, herbivores and omnivores alike :) !!! T loves it and asked for me to make it again. We both ate big bowls for lunch and were quite full. So full that I wasn't super hungry for dinner but I wanted to eat something ... don't know if it was boredom, or real hunger but I decided to make a low calorie, light soup for dinner. For a few days, I've been craving Miso soup and have looked at various recipes online. This one is a conglomeration of multiple recipes that I have read, and what I had at home. For example, I didn't have any baby bok choy, but did have baby spinach so I used that instead. I also used this soup as a platform for my New Veggie #52 - Cremini Mushrooms. 

Cremini Miso Soup

Prep Time: 10 min

Ingredients:

1. 2 cups Vegetable broth
2. 1 cup baby spinach
3. 6 Cremini mushrooms, thinly sliced. 
4. 6 oz (1/2 pack) Extra Firm Mori-Nu Silken Tofu (cut into 1/2" squares). 
5. 1 tsp white rice vinegar
6. 2 tsp Miso*
7. 1 tsp Powdered Garlic
8. Salt and Pepper, to taste. 

Directions:

In a soup pot, bring 2 cups of vegetable broth and 2 cups of water to a rolling boil. Add garlic and baby spinach, reduce heat to medium and once the garlic is wilted, add thinly sliced mushrooms. Continue to boil for a couple more minutes and then add tofu squares. Silken tofu tends to be fragile to touch so make sure you stir gently after adding the tofu. Boil for another minute and then turn the heat off and remove pot from stove. Remove a little bit of hot broth into a small mixing bowl. Add miso to the broth and stir well to make a thin paste. Fold that into the contents of the pot. Taste test for salt and add freshly cracked black pepper, to taste.  

*Miso, is a slowly fermented soybean paste. It is a treasure trove of high quality protein and amino acids, simple sugars and fatty acids making it superbly easy to digest and easy on the stomach for someone suffering from GI issues. It is essentially the chicken soup of the vegan world. The fermentation process is enabled by an edible strain of fungus called aspergillus oryzae. It is also an excellent probiotic. In order to obtain the maximum benefits, Miso should be not be boiled. Most enzymes are destroyed by temperatures above 104°F (38°C). So unpasteurized miso should be added only after cooking is complete to help obtain its probiotic benefits.