Tag Archives: carrots

Vegan Lemon Miso Kale

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Last weekend, I attended a cookout where another guest brought a lemon miso kale dish.  I thought I had died and gone to green leafy heaven.  I could barely wait to get my farm share this week and attempt to reproduce it.  Sadly for me, there wasn’t any regular kale in the selections, but I was pretty sure that dinosaur kale would work well enough (and then one of my dang kids chopped up 1/3 of what I picked to give to the lizards, so I didn’t get to make as much as I wanted – grr).  I had planned to look up some recipes, but then when I got home last night, I was in a hurry and just decided to wing it.  This is what I came up with.

2 bunches kale – washed and cut
1/2 sweet onion – diced
1 cup diced carrot
1/2 inch fresh ginger minced
3 T gold miso paste
1 cup water
1 lemon, sliced

Place onion, carrot, and ginger in large fry pan with water and cook on medium until carrots are tender crisp.  Add miso and stir until disolved.  Juice 2/3 of lemon into pan.  Add kale, remaining slices of lemon (for taste and prettiness), toss in miso lemon sauce, and cook until wilted.

And that’s it.  Let it cool slightly before serving and more of the sauce will adhere to the kale.  Extra sauce is great served over brown rice.  It was a big hit here with the non-green-haters.

L

Juice of the Day – 2/12/11

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Today’s juice was not a big success for me.  I drank it for the vitamins, but I didn’t like it.

1 handful kale
2 stalks celery
1/2 cucumber
2 carrots
1/2 beet

I think it needed less cucumber or more beet, or something to perk it up a little.  Back to the drawing board on this one.  Maybe I should read any one of the 50-60 recipes that I have 🙂

Creamy Roasted Vegetable Chowder

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5 lb potatoes, peeled and diced
3 cups sliced carrots
1 lb asparagus cut into 1/2 inch pieces
1 large onion, quartered
2 stalks celery, sliced
1 bag frozen corn (optional)
4 cups vegetable broth
2-3 cups soy/rice/almond milk
1/2 cup nutritional yeast (optional)
3 T olive oil
salt and pepper

Place 1/2 of potatoes and the onion in a large soup pan with about 1 inch of broth.  Boil and then reduce to a simmer.  While that is cooking, toss remainder of vegetables – except  corn – in olive oil and spread on baking sheets.  Salt and pepper lightly.  Place in oven at 450* and turn over once in a while to prevent burning.  When potatoes in pan are very tender, remove from heat and blend with an immersion  blender or hand mixer.  This should create something close to mashed potatoes.  Add the remainder of the broth and stir. Begin adding soy milk (or other) until consistency of chowder base is reached. Add nutritional yeast (optional) and stir.  Return to very low heat to simmer.  If you end up with a base that is too thin, you can thicken to taste with corn starch or potato starch.  When vegetables are close to done, add corn and continue baking until cooked through.  After vegetables are done roasting, add to creamed potatoes/broth mixture.  Adjust seasoning and serve!