Tag Archives: kale

5 Incredibly Delicious Ways to Make Pesto Without Basil

Pesto is a summer staple, whether it’s tossed over a fresh pasta salad, used as a dip or drizzled over grilled veggies. While it’s commonly made with basil, we thought we’d shake it up, get creative and swap in some other unique ingredients like kale, roasted red peppers, peas and even avocado. We may be straying from the classic, but dare we say these basil-free recipes will make you fall even deeper in love with pesto!

1. Avocado Parsley Pesto

Serving: 1 cup

Ingredients:
½ avocado
1 cup parsley
1 garlic clove
1 Tbsp lemon
¼ cup extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper or ¼ tsp pepper
2-3 Tbsp water to thin out

Directions:
Place all ingredients except for the water into the food processor, blitz and add 1 Tbsp of water at a time until you reach the desired creamy consistency.

2. Kale Macadamia Nut Pesto

Serving: 1 cup

Ingredients:
3 cups kale
½ cup toasted macadamia nuts
4 Tbsp grated Parmesan (optional)
2 small garlic clove
2 Tbsp lemon juice
⅔ cup extra-virgin olive oil
½ tsp sea salt
A few cracks of pepper

Directions:
Place all ingredients in a food processor and blitz until desired consistency, smooth or slightly chunky.

3. Pea Pistachio Pesto

Serving: 1 cup

Ingredients:
1 cup peas, cooked from frozen or fresh
2 Tbsp fresh mint
¼ cup pistachios
¼ cup Parmesan (optional)
1 garlic clove
2 Tbsp lemon
1 tsp lemon zest
⅓ cup extra virgin olive oil
¼ tsp sea salt
A few cracks of pepper or ¼ tsp pepper

Directions:
1. Pulse the pistachios in the food processor until a crumbly texture forms.
2. Add in the rest of the ingredients and blitz until smooth.

4. Roasted Red Pepper Sunflower Pesto

Serving: 1 cup

Ingredients:
1 cup roasted red peppers (about 1 ½ peppers)
¼ cup toasted sunflower seeds
⅓ cup parsley
1 garlic clove
1 tsp balsamic vinegar
¼ cup extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper

Directions:
Place all ingredients in a food processor and blitz until desired consistency, smooth or slightly chunky.

5. Mixed Herb Walnut Pesto

Serving: Heaping ½ cup

Ingredients:
½ cup mint
½ cup cilantro
1 cup parsley
⅓ cup toasted walnuts
1 garlic clove
2 Tbsp lemon
⅓ cup extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper

Directions:
Place all ingredients in a food processor and blitz until desired consistency, smooth or slightly chunky.

Don’t let your fresh herbs wilt away. Here are 10 genius ways to use them this season, another must-make summer condiment and our best recipes featuring 10+ garlic cloves.

 

Vegan Sweet Potato and Kale Galette with Pistachio Parmesan

We’re in the full swing of fall now and hiding away in the kitchen to make some comforting meals is just what you need. Making your own dough doesn’t have to be a hassle either. Try our easy recipe for this sweet potato and kale galette with a flaky coconut oil and rosemary crust. You can even fill it with other seasonal vegetables like butternut squash or finely chopped Brussels sprouts — it’s up to you!888_sweet-potato-and-kale-galette

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 2-4

Ingredients:

Pistachio Parmesan:
¼ cup roasted & unsalted pistachio nut meat (can sub roasted almonds or cashews)
1 Tbsp nutritional yeast
1 tsp garlic powder
½ tsp sea salt

Crust:
1 ½ cups all-purpose flour
½ tsp finely chopped fresh rosemary
½ tsp sea salt
¼ tsp ground pepper
5 Tbsp solid coconut oil
2/3 cup cold water
¼ cup all-purpose flour (for rolling dough)

Filling:
1 sweet potato
2 cups roughly chopped kale leaves (stems removed)
¼ cup thinly sliced white onion
2 tsp lemon juice
1 Tbsp + 2 tsp olive oil

Directions:
1. Pre-heat oven to 400°F.
2. In a coffee grinder, combine the ingredients for the pistachio parmesan and grind into a fine meal. Set aside.
3. Thinly slice the sweet potato and onion with a mandolin. Coat with 2 tsp olive oil and set aside.
4. Massage lemon juice into roughly chopped kale and set aside.
5. To make the crust, blend together 1½ cups all-purpose flour, rosemary, sea salt and ground pepper in a large mixing bowl.
6. Using a pastry blender, cut in coconut oil until the mixture looks like crumbs.
7. Make a well in the middle of flour mixture and add cold water. Fold it only a few times with your hands to mix the dough until it just comes together. Be careful not to over mix.
8. Lay out a large piece of parchment paper onto a flat, dry surface. Dust the parchment paper with some all-purpose flour and place dough on top. Dust a rolling pin with flour as well, and gently roll out the dough to approximately a 15” oval or circle. It doesn’t have to be perfect as this is meant to look rustic. Note: rolling it out on parchment paper makes transferring it to a baking pan much easier.
9. Sprinkle about ¾ of the pistachio parmesan mixture on the entire surface of the dough.
10. Slightly overlap the thinly sliced sweet potatoes in the centre of the dough, leaving a 2” rim of dough all around.
11. Add a little more pistachio parmesan on top, and then add kale, onion slices and remaining thinly sliced sweet potatoes (you might only use ¾ of the sweet potato depending on its size).
12. Fold the 2”-edge of dough over top of the vegetables and pinch together any excess creating a crust.
13. Take 1 Tbsp of olive oil and brush the edges of the crust with it and drizzle any remaining oil on top of the vegetables. Sprinkle remaining pistachio parmesan all over crust and on top.
14. Lift the sides of parchment paper and gently place the galette on a large baking sheet or pizza pan. Bake for 25 minutes.

See more from hot for food on their YouTube channel.

Citrus, Kale & Avocado Salad with Lemon-Yogurt Dressing

This bright and fresh summer salad is loaded with tons of great ingredients: oranges, raw kale, almonds and a creamy yogurt lemon dressing.

Rather than smothering this gorgeous dish with multiple artery-clogging dairy products, we used light coconut yogurt and made some homemade tofu feta instead. Trust us — it will blow your taste buds away!

Serves: 4-6

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For the tofu feta:

Ingredients:

1/2 brick extra firm tofu, cubed
1/4 cup rice vinegar
1 Tbsp lemon juice
1/2 cup non-dairy milk
1/2 tsp dried basil
1/4 tsp garlic powder
1 tsp sea salt

Directions:
1. In a bowl or glass container, whisk together rice vinegar, lemon juice, non-dairy milk, basil, garlic and sea salt.
2. Submerge the cubes of tofu in the liquid and cover bowl with plastic wrap or fit the lid to your container.
3. Refrigerate micture for a minimum of 3 hours and up to 24 hours to develop more flavour.

For the salad dressing:

Ingredients:
1/4 cup non-dairy milk
1/2 cup unsweetened coconut yogurt
2 Tbsp dijon mustard
2 Tbsp freshly squeezed lemon juice
2 tsp agave nectar
1 clove garlic, minced
1/2 tsp each sea salt and pepper
1/2 cup snipped chives (optional)

Directions:
1. In a medium bowl, whisk together non-dairy milk with coconut yogurt, mustard, lemon juice, agave nectar, garlic, sea salt and pepper. Stir in chives, if using.
2. Store dressing in the fridge until ready to use.

For the salad:

Ingredients:
1 small bunch of kale (approx. 10 cups)
1 seedless orange, peeled and cut into segments
1/3 cup almonds, coarsely chopped
1/2 cup crumbled tofu feta (as per above)
1 ripe but firm avocado, peeled and cut into cubes

Directions:
1. Trim the kale by cutting out and discarding the tough ribs of leaves.
2. Stack leaves and then slice crosswise into strips about 1 1/4 inches (3 cm) wide.
3. Place kale in a serving bowl and add orange segments, almonds and tofu feta, and gently toss.
4. Drizzle with about 1 cup of dressing, then gently toss in avocado.
5. Refrigerate remaining dressing up to 5 days.

Tip: for even more flavour, toast almonds for a couple of minutes in a skillet over medium heat until fragrant.

See more from hot for food on their YouTube channel.

Vegan Kale Caesar Salad with Tempeh Bacon

Caesar salad is something that non-vegans will swear we can’t re-create. But the truth is, a vegan Caesar salad is SO much healthier for you, you’ll only want to eat this version from now on. It will leave you feeling light, clean, and energized. Feel free to use romaine lettuce instead of kale for an even more traditional salad. We just like to switch it up and get our dark leafy greens in wherever we can. Tempeh bacon makes this more of an entree salad, but you can use coconut bacon for an appetizer version (as seen in right photo). You can also use the coconut bacon in the entree salad for added flavour and texture.

vegan-kale-caesar-salad-7

I like the taste of roasted garlic in a Caesar dressing because it makes it sweeter and less overpowering. In case you don’t know how to roast garlic, just peel the outer layers off the garlic bulb, leaving a thin layer still in tact and cut the top of the bulb off (approx. 1/4 inch from the top) so the cloves are visible. Coat in 1 Tbsp of olive oil (per bulb) and a pinch of sea salt and then bake at 400°F for 35 minutes or until the cloves are browned and soft to the touch.

vegan-kale-caesar-salad-3

Caesar Dressing

Ingredients (makes 2 cups):
3/4 cup raw cashews (soaked for a minimum of 3 hours)
3/4 cup water
1 bulb of roasted garlic (approximately 7-9 cloves. Feel free to do more/less depending on your taste.)
1 pitted medjool date
1 lemon, juice & zest
3 1/2 Tbsp nutritional yeast
1 Tbsp apple cider vinegar
1/2 tsp Dijon mustard
1 tsp  sea salt
1 tsp ground pepper

Directions:
1. Drain the soaked cashews and rinse with more water until it runs clear.
2. Place all the ingredients in a vita-mix or high powered blender and mix on high until smooth. Refrigerate for at least 1 hour before serving on your salad.

Garlic Croutons

Ingredients:
3 cups cubed bread (your choice)
1/4 cup olive oil
1 Tbsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
1/2 tsp ground pepper
2 Tbsp go veggie! vegan Parmesan

Directions:

1. Preheat oven to 350°F. In a mixing bowl whisk together olive oil, garlic powder, onion powder, sea salt, and pepper. Toss the cubed bread in the mixture until well coated. If you’re adding the vegan Parmesan, then toss them in that next.
2. Lay out the bread onto a baking sheet and bake for approximately 10-15 minutes, turning over once in the middle of baking, until golden brown. Depending on the bread you use the time will vary so just keep an eye on them. Gluten-free bread takes longer, approximately 20 minutes. and gluten free bread is always a bit gummy so don’t expect them to be crispy crunchy croutons like when they’re made with regular bread. Italian baguette is our favourite for this recipe.

vegan-kale-caesar-salad-8

Tempeh Bacon

Ingredients:
1 package of tempeh (approximately 250 grams)
1/2 cup tamari (can sub soy sauce or Bragg’s aminos)
1/2 Tablespoon water
1/3 cup liquid smoke
1/3 cup maple syrup
1 Tbsp smoked paprika
1-2 Tbsp coconut oil (for frying)
Extra water for de-glazing the pan

Directions:
1. Thinly slice the tempeh.
2. Whisk together all the liquid ingredients and smoked paprika in a shallow dish that you can use to marinate the tempeh in.
3. Lay the slices of tempeh in the dish and pour in half the sauce. Marinate in the fridge for at least 1 hour.
4. To cook, heat a non-stick pan to medium and add 1 Tbsp of coconut oil. When it’s heated, add the slices of tempeh.
5. Once the first side starts to brown you’ll want to start de-glazing the pan with left over marinade and a bit of water every so often to prevent them from sticking and to get them really caramelized and browned. Flip the slices and do the same thing on the other side.
6. You might want to use another Tbsp of coconut oil on the other side to get them frying up nice. You’ll start to notice the liquid becoming absorbed and the tempeh getting crispier and stickier. Cook time is approximately 15-20 minutes. Remember, you’re trying to caramelize the tempeh, times may vary.
7. Remove from the heat to cool while you assemble the Caesar salad.
8. All there is left to do is wash and chop your romaine lettuce or kale.

Garnish your Caesar salad with more black pepper, lemon wedges, and additional go veggie! vegan Parmesan if you like! And…I think we might just convert you to being a vegan Caesar salad lover.

Kale tip: If you’re using kale, finely chop it and massage it with your hands in some lemon juice for 3-5 mins. Massaging the kale is actually beneficial. It makes the tough, bitter green sweeter, softer and easier to digest. I like using lemon juice for this salad, but massaging kale with olive oil, lime juice or a pinch of sea salt will wilt it and break it down just the same.

vegan-kale-caesar-salad-6

See more from hot for food on their YouTube channel.

Kale, Feta and Barley Salad with Honey Garlic Vinaigrette

I think I’ve said this before, but I love kale. It tastes good year-round, and whether I’m sauteing it in some butter with garlic, baking it into ‘chips’ – which is one of the most oddly delicious things you’ll ever try, I assure you – or just chopping it up for a salad, this leafy green never lets me down.

Lately, I’ve also been debating whether or not to have a summer fling with barley. It doesn’t sound quite as cool as kale, but it’s a great grain that’s easy to cook and tastes great in a fresh salad. Cooking it until it’s el dente will give it a nice texture and let it hold up against salad dressings, without getting mushy like some types of rice.

So, I guess what I’m really trying to say is that barley is great too. So, why not put combine it with kale for a wicked summer salad?

kale-barley-salad

Prep Time: 10 mins
Marinating Time: 1 hour
Serves: 4

Ingredients:

Salad Dressing:
1 clove garlic (minced)
1 lemon (zest and juice)
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp  honey
2 tsp sea salt
2 tsp ground black pepper

Salad:
1 bunch kale (thinly sliced, approx 5 cups)
2 shallots (thinly sliced)
1 1/2 cups cooked barley
1/2 cup cooked green lentils
1/2 cup feta (loosely chopped)
1/4 cup dried currants
1/4 cup pickled turnips (diced, I realize this sounds random. I picked them up in the ethnic food aisle at SuperStore a few weeks ago. Pickled red onions would be a perfectly find substitute)

Directions:

1. Place all ingredients for salad dressing into a small bowl and whisk until combined. Set aside for now.
2. Combine salad ingredients in a large bowl, pour salad dressing into the bowl and toss with tongs until evenly mixed. Let marinate in the refrigerator for at least 1 hour and toss again before serving.

Dan-Clapson-Avatar Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

1 Dish, 2 Meals: Skillet Turkey Sausage with Rainbow Kale

Turkey and Kale skillet recipe

A steaming bowl of pasta need not be heavy or labour-intensive. This light, turkey sausage and rainbow kale dish hits all the right flavour notes and is done almost as fast as it takes for the pasta to cook.

My advice is to take the extra few minutes to brown some bread crumbs. While not essential to the flavour, this step lends the dish a wickedly awesome crunchy texture that resembles the best bits of a baked pasta, without even turning on your oven.

Meal 1: Turkey Sausage and Kale Orecchiette with Toasted Panko and Parmesan

Turkey and Kale Orecchiette pasta

Ingredients:

2 cups rainbow kale. chopped
1 lb. dried orecchiette
1/2 lb. turkey sausage, casings discarded and meat chopped
3 large garlic cloves, minced
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup panko bread crumbs
2 tablespoons sea salt, plus more, to taste
1/2 cup grated Parmigiano Reggiano cheese
* Add a pinch of red pepper flakes for a bit of bite

Directions:

1. In a pan over medium-low heat, warm 1 tablespoon olive oil, add the bread crumbs and stir to coat. Season lightly with salt and cook, stirring often, until the crumbs are an even, deep golden brown, about 10 minutes. Set aside to cool.

2. Bring a large pot of water to a rolling boil, add 2 tablespoon salt and the kale and cook until tender, 2 to 3 minutes. Cool under cold running water, drain and squeeze gently to remove excess moisture. Chop coarsely and set aside.

3. Cook pasta until al dente according to the package directions.

4. Meanwhile, warm the 1/3 cup olive oil over medium-low heat. Add sausage and garlic and cook, stirring and breaking up meat with the back of a wooden spoon until browned, about 7 minutes. Add the kale and stir to combine for about 2 minutes. Season with salt.

5. When the pasta is ready, scoop out and reserve about 2 ladlefuls of the cooking water, drain the pasta and return it to the pot. Add the sausage mixture and cheese and toss well over low heat to combine, adding some of the cooking water, if needed.

6. Top each portion with a sprinkle of the toasted bread crumbs and more cheese.

 

Meal 2: Garlicky Turkey Kale Soup with Pasta, White Beans and Tomatoes

Stretch your kale and turkey sausage mixture by turning it into a soup. This bright and healthy meal is surprisingly filling and thanks to the addition of white beans and tomatoes, there’s even more deliciousness in every bite.

Use homemade broth if you have it, otherwise, a low sodium boxed version is just as delicious.

turkey kale white bean soup

Ingredients:

6 cups chicken broth
1/2 cup white beans
1 pint of grape tomatoes, quartered
Cooked turkey and kale mixture
Cooked orecchiette
Salt & pepper to taste
grated Parmigiano Reggiano cheese to taste

Directions:

1. In a medium pot, heat 6 cups of chicken broth to a low simmer. Add 1/2 cup white beans and heat through, about 2 minutes.

2. Add cooked sausage and kale and cooked orecchiette and heat until ingredients are hot.

Serve immediately.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Made Easy: The New Year, New You Green Smoothie

It’s 2015 and chances are you are A) Still nursing one heck of a hangover or B) Making a resolution of some sort to eat healthier. Smoothies are a great way to pack in lots of veggies when you don’t have the time or appetite to munch on a salad, and unlike a juice, you get all the healthy fibre from the skin and pulp, making you feel fuller longer.

KaleSmoothie_smoothie

In this smoothie, the sweetness of the apple juice helps temper the bitterness and grainy texture of kale, while the frozen blueberries keeps the smoothie cold and adds a tinge of tartness. Ginger has long been used as a home remedy to help with an upset stomach, but more importantly, its spice adds a nice kick to the end of every sip. Feel free to adjust the amounts of each ingredient to your taste and experiment with other greens and fruits you have on hand. Smoothies are also a great way to use up greens that are starting to wilt and would otherwise look sad in a salad.

If you want to cut down on the amount of sugar, replace the apple juice with almond or coconut milk and add an additional teaspoon of maple syrup or honey. A scoop of unflavoured protein powder would also make this a nice breakfast option on the go.

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Ingredients (makes one serving):

1 1/2 cups kale, stems removed and chopped finely
1/2 cup baby spinach leaves, chopped finely
1/2 cup frozen blueberries
1 cup apple cider or juice
1 teaspoon freshly grated ginger*
1 teaspoon maple syrup

KaleSmoothie_peelingGinger

Directions:

  1. Blend all the ingredients in a blender until everything is well mixed and liquefied. Drink immediately.

*The easiest way to peel ginger is to scrape the skin off with the edge of a spoon.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.