Kale Skillet Pizza

Kale Skillet Pizza

Recipe courtesy of Vegetarian Times - February 2009

INGREDIENTS

• 1 tsp. light brown sugar
• 1/2 package dry yeast (1/4 oz.)
• 3/4 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 Tbsp. flax meal
• 2 tsp. olive oil
• 3/4 tsp salt
• 2 Tbsp. olive oil
• 3 garlic cloves, minced (1 Tbsp.)
• 8 cups loosely packed kale
• 1 cup sliced mushrooms
• 1 tsp. ground fennel seed
• 2 Tbsp. Neufchatel cheese (2 oz.)
• 1 cup crumbled feta cheese (4 oz.)
• 12 cherry tomatoes, halved
• 2 Tbs. fresh oregano or basil

DIRECTIONS

1. To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil in separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
2. To make Topping: Heat oil in large pot over medium heat. Add garlic and saute 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchatel cheese.
3. Preheat oven to 475F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.

Kale Almond Wild Rice Gratin

Kale Almond Rice Gratin

Adapted from 101cookbooks.com

INGREDIENTS

• 2 1/2 cups leftover/pre-cooked wild rice, room temp
• 1 1/2 cups cups finely chopped kale
• 4 ounces firm organic tofu, crumbled
• 10 black olives, chopped
• 1/2 medium red onion, diced
• 3 cloves garlic, minced
• 1/3 cup slivered almonds, toasted
• 1 tablespoon olive oil
• 1/3 cup nutritional yeast
• 1/4 cup 1% cottage cheese
• 1 cup egg whites
• 1/2 teaspoon fine grain sea salt

DIRECTIONS

1. Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
2. In a large bowl combine the rice, kale, and tofu. Now, reserving a bit of each for garnish, stir in the olives, garlic, red onion, almonds and olive oil. Now stir in the cottage cheese.
3. In a small bowl whisk together the egg whites, nutritional yeast, and salt.
4. Fold the eggs into the rice mixture and pour into the prepared baking dish. Bake for 30 minutes or until the casserole is set, and the top toasty and golden.
5. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.

Tofu, Kale & Pesto Quinoa

Tofu, Kale & Pesto Quinoa

Recipe Courtesy of 101cookbooks.com

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INGREDIENTS

• a splash of extra-virgin olive oil
• a pinch of fine grain sea salt
• 1 shallot, minced (I used 2)
• 3 cups cooked quinoa (To make: one cup dry red quinoa in 2 cups water)
• 1 cup corn, fresh or frozen (Go fro. Make your life easier.)
• 1 1/2 cups kale (I used one bunch. I love the stuff.)
• 2 cups extra-firm nigari tofu, browned in a skillet a bit (Did not use nigari.)
• 1/3 cup pesto (I used about 1/2 cup because of the extra kale.)
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup roasted cherry tomatoes (I used about 1 cup.)

DIRECTIONS

1. In a big skillet or pot heat the olive oil and salt over medium-high heat.
2. Stir in the shallot and cook for a minute or two.
3. Stir in the quinoa and corn and cook until hot and sizzling.
4. Stir in the kale and then the tofu, cooking until tofu is heated through.
5. Remove the skillet from heat and stir in the pesto and pumpkin seeds.
6. Mix well so the pesto is spread throughout.
7. Turn everything out onto a platter and top with the cherry tomatoes.