Tag: carrots

Kale and Wheat Berry Salad with Tempeh

Melissa King 18 Comments

Are you thinking about getting more kale in your diet, but don’t like the taste/texture?  Then this recipe is for you!  I am right there with you.  The first time I tried kale, I gagged.  I did not like it’s taste.  Up until now, I was able to mask it in smoothies and juice.  I also made an occasional batch of kale chips, but that was it.

kale and wheat berry salad blurred watermark

The key to masking the kale is removing the stems and chopping the leaves up fine in the food processor.   Even my husband who says he hates kale, ate this salad.  I used organic and  non GMO tempeh in my recipe, but feel free to replace it with any other protein you like.  For those of you that are unfamiliar with tempeh, it is made from fermented soybeans.  Fermented soy products contain some health benefits, but they are best used in moderation.  Tempeh has a earthy and nutty taste that goes well with the wheat berries.  Also, since most of the soy in this country is GMO, it’s best to look for a brand that is non GMO verified.  If you are gluten free, just replace the wheat berries with quinoa and it will be just as delicious!

Kale and Wheat Berry Salad with Tempeh

Kale and Wheat Berry Salad with Tempeh

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Prep Time 30 min Cook Time 20 min

Ingredients

  • 2 carrots shredded
  • large bunch kale (stems removed. Save them for juicing)
  • 1 pkg tempeh or any other protein sliced in 1 inch cubes
  • 2 cups cooked wheat berries or quinoa
  • 2 T toasted sesame oil
  • 1/4 cup apple cinder vinegar
  • 1/4 cup mirin
  • 1 T soy sauce or tamari
  • 1 tsp garlic powder
  • 1 -2 tsp fresh ginger minced
  • salt and pepper to taste

Instructions

  1. Cook the wheat berries according to the package instructions.  I cooked mine the day before I made this salad. 
  2. Using a food processor , chop the carrots and kale.  You may have to do each one separately. 
  3. In a sauce pan , combine the sesame oil and tempeh and saute for a few minutes on medium heat. 
  4. Once the tempeh has started to cook, add in the carrots and kale and cook for a couple more minutes.  You also may have to add a tiny bit more oil. 
  5. While all of that is cooking, combine the apple cider vinegar, mirin, soy sauce, garlic, salt and ginger. 
  6. Lastly, add the cooked wheat berries and the dressing and cook for another minute. 
  7. Remove from heat and serve immediately or refrigerate for later.  Enjoy!

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Spring Rolls

Melissa King 34 Comments

I have always loved spring rolls.  So light and so many possibilities.

spring rolls watermark

Asian food is my favorite style of cooking.  If you have read my recipe index, you probably would have guessed that.   Probably because most of the meals are quick and easy.  I always thought that spring rolls were hard to make.  The truth is, they are actually pretty easy.  It took about 2 rolls and I had it down.  One thing to know is, these are best eaten immediately.  So we only made what we planned on eating.  The rice paper should keep for quite some time in the packaging. You can really add whatever you want to them. Here is what we added.

Spring Rolls

Spring Rolls

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Ingredients

  • 1 pkg rice paper rolls
  • 1 cup carrots sliced in thin strips
  • 1 cup cabbage sliced in thin strips
  • 2 green onions sliced in thin strips
  • 1 cup cucumber sliced in thin strips
  • 1 cup firm tofu sliced in thin strips (please make sure it is non GMO verified)
  • 1/4 cup daikon sliced in thin strips
  • optional: mint leaves, basil, dill

Dipping Sauce

  • 1/3 cup peanut butter
  • 1/4 cup soy sauce or bragg's aminos
  • 1/4 cup orange juice
  • 1/4 tsp fresh minced ginger

Instructions

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