Monday, December 6, 2010

Steamed Fried Kale, Carrot and Cabbage, with Wild Rice, Toasted Sunflower seeds and Tahini Dressing!

Long title I know! But I promise, it isn't a complicated meal:)

To begin:

Cook some rice, whatever kind you like. I would make about 1 to 1.5 cups cooked (1/2 to 3/4 cup dry), depending on how much rice you want! You can always cook a big batch and keep it in the fridge for a few days. This saves time, since wild and brown rice take about 45 minutes to cook.

Next, you will need:

1 bunch of kale, washed and torn into pieces
1/2 a small head of red cabbage (probably 1/4 of a large head)
1 cup of grated carrot
dash of salt
dash of pepper
dash of garlic powder
1 Tablespoon of Earth Balace margarine, or olive oil if you prefer

Melt the Earth Balance in a large frying pan or wok on medium heat. Add all the veggies, and sprinkle with salt, pepper and garlic powder. Let cook for about 10 minutes, stirring every minute or so. Cook until veggies are tender, but not overcooked.

While your veggies are cooking, you can make your tahini dressing.
You will need:

1/4 cup of tahini
1 teaspoon of lemon juice
1.5 Tablespoons of shoyu or tamari
1/4 cup of water

Add all ingredients together, and blend them in a blender, or like me, you can use a magic bullet.

Toast about 1/4 cup of raw sunflower seeds in a toaster oven (at 400) or a frying pan on medium heat. You want them to be a light toasty brown. Keep an eye on them though, as they will burn easily! Once they are done, put them in a bowl and sprinkle them with shoyu or tamari (only about 1/4 tsp worth) and toss. This adds a nice flavour.

Now, bring it all together!

Place a scoop of rice on your place, add veggies on top, drizzle with the tahini dressing, and sprinkle on some sunflower seeds! Enjoy!

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