Massaged Kale Salad

Okay so I know I’m not exactly new on this kale trend. In fact I’m far far behind. My problem with kale has always been how bitter and tough it is- I swear anyone who likes it is lying through their teeth…

Anyhow, massaged kale totally changed my mind about the dark green “health food”. My sister suggested this as a side salad for dinner one night and I reluctantly agreed. But to my surprise I really liked the salad! Tossing the kale with a little oil totally changes the texture and fast – I love it. If you’ve been hesitant to jump on the kale train try this and let me know what you think!

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Massaged Kale Salad with red pepper and carrot

Ingredients:

2 large bunches of kale

1 red pepper 

4 large carrots

1 tsp sesame oil 

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp ginger

garlic to taste

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Directions:

Break kale into bite sized pieces. Place in a large bowl. Add in sesame oil, rice vinegar, ginger, garlic, and soy sauce. Using your hands “massage” the kale for about 5 minutes. Top with sliced red bell pepper and chopped carrots – toss so the whole salad is mixed and enjoy!

Soy-Lime Cabbage Slaw

For some reason I just love purple cabbage. I know, cabbage is the vegetable no one is supposed to like, the one you hear horror stories about when you’re little, but I can’t get enough of it. I put it on salads, stir fry it, or cook it up into a slaw like this one. Soy and cabbage go so well together, and the addition of lime juice gives the slaw a little tang. Plus, as most of my recipes are, this is so easy. In total it will take you about 5 minutes if you buy pre-shredded cabbage! If you’re interested in making this into a meal, try adding a protein and a grain (a fried egg and quinoa, brown rice and tempeh, etc.). Tasty and healthy and quick!

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Soy-Lime Cabbage Slaw

Ingredients:

1 cup shredded purple cabbage

1 1/2 tbsp soy sauce

1 tsp lime juice

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Directions:

Heat a non-stick skillet to medium high, add in cabbage. Put a lid on the pan and cook two minutes. Add soy sauce and lime juice, stir to coat, and put lid back on for two more minutes (or until cooked). Remove and serve!

Orange Soy Ginger Glazed Brussel Sprouts, Eggplant, and Broccoli

Thanksgiving food is my favorite. Even though I don’t eat turkey, I still get excited to eat all the other great foods: stuffing, sweet potatoes, vegetables, and let’s not forget, pie! I personally have been excitedly looking over recipes for the last couple of weeks to decide what to make this year. So far I’m planning on making my no-bake pumpkin bars and trying out a new stuffing recipe. This recipe is a great way to make a vegetable side dish that will complete your meal but add a little extra flavor. Best of all, it takes almost no time to create and uses ingredients you already have around. Don’t have some of the vegetables? Substitute with whatever you have around!

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Orange Soy Ginger Glazed Brussel Sprouts, Eggplant, and Broccoli

Ingredients:

1 chopped Italian eggplant

2 cups halved brussel sprouts

2 cups chopped broccoli

For the sauce:

3 tbsp soy sauce

2 tbsp orange juice

1 tbsp ginger

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Directions:

Heat a pan with a little olive oil and add in vegetables. Cover with a little so veggies both steam and saute. Let cook for about 6 minutes, stirring occasionally. While the vegetable are cooking, mix all sauce ingredients in a bowl. Pour about half of the sauce on the vegetable and cook for two more minutes (or until vegetables are cooked to satisfaction). Remove from heat, place in serving dish, and top with the rest of the sauce. The vegetable amounts are rough, so adjust the amount of sauce if you have more or less.

Shared on  http://pureella.com/ and Healthy Vegan Fridays! (http://www.carrieonvegan.com/2013/11/22/healthy-vegan-friday-70-holiday-hodgepodge/) and simplelivingeating.com