sustainable food Archives - Page 2 of 19

Appetizer, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Side Dish, Vegetarian

Whole Roasted Curry-Ginger Bok Choy

Whole Roasted Curry-Ginger Bok Choy
Makes 4 servings.

6 baby bok choy – sliced in half
1 teaspoon olive oil
1 tablespoon fresh ginger – minced
1 tablespoon garlic – minced
1 tablespoon coconut aminos or tamari
¼ teaspoon salt
12-16 fresh curry leaves

Preheat oven to 425F.
Lightly grease a large roasting pan with olive oil.
Stir together the olive oil, ginger, garlic, tamari and salt in a bowl.
Arrange the bok choy on a roasting pan.
Drizzle the ginger-garlic mixture over the bok choy and then place a curry leaf or two on each.
Roast for 5-6 minutes until the ends of the bok choy are tender.
Enjoy!

20 Minute Meals, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, How-To, Local Eats Project, No sugar, Nut-Free, Paleo, Raw, Salad, Side Dish, Vegetarian

Massaged Kale Salad

Why bother massaging kale?

Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too.

BEFORE:

AFTER:

MASSAGED KALE SALAD
Makes 4 servings.

1 bunch kale, any kind
1 teaspoon salt
½ tablespoon apple cider vinegar

DRESSING
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
¼ teaspoon salt
½ teaspoon fresh ground black pepper

SALAD ADD-INS
½ cup radishes, thinly sliced
¼ cup carrots, thinly sliced
½ cup apples, chopped into ¼” pieces

Wash and dry each kale leaf.
Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand.
Reserve the stems for another meal or make Steam Sautéed Kale Stems.
Place all the kale leaves into a large mixing bowl. Add the salt and vinegar.
Now you’re going to massage the kale for five minutes. Massage just as you would someone’s shoulders, making sure to break down each piece.
Once all the leaves are tender, drizzle in the salad dressing a tablespoon at a time. Taste after each drizzle to get the dressing to your liking.
Toss in the salad add-ins.
Enjoy!

Breakfast, Dairy-free, Dinner, Gluten-free, Grain-free, Holiday Favorites, Nut-Free, Side Dish, Vegetarian

Corn Pudding (Dairy free & Gluten free!)

Corn Pudding (Dairy free & Gluten free)
Makes 6 servings.

3 cups fresh corn kernels (canned or frozen works too)
2 cups canned full-fat coconut milk
6 tablespoons yellow cornmeal
½ cup cassava flour
2 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs
¼ cup honey
1 teaspoon fresh thyme – finely chopped

Preheat oven to 350°F.

Grease a 9”x9” glass baking dish. Set aside.

In a large bowl, mix together the cornmeal, flour, baking powder and salt. Beat in the eggs and add the coconut milk, honey and corn. Stir in the thyme at the end.

Pour into the prepared pan and smooth out the top.

Bake for 30 minutes, or until golden and the middle is set.

Enjoy!