Sesame Kale Salad with Millet and Sprouted Beans

September 23, 2013 Kathleen Henry

I have a secret and I feel that I am compelled to confess. First, let me start by saying I love me some kale. I'm on that damn kale bandwagon, people. Seriously. I'm vegan...how could I not be? Well, here goes, I am kind of embarrassed to tell you that I am not all that into kale salads. What!? Oh, for shame! I know, I know...I have at least a handful of kale salad recipes here on my very own site.

It's true though, you know. They're just not really my bag. I will sometimes enjoy the occasional kale salad, however, I am very particular about them. They have to be pretty exceptional for me to really enjoy them and let's just say that this Sesame Kale Salad with Millet and Sprouted Beans blew my socks clean off, you guys!

This is the best freaking kale salad I've ever had. Scratch all those other kale salad recipes you've got floating around and make this one instead. It is sooooo good. A new staple in our house for sure. Even Todd, Captain Vegan Junk Food Man, liked it. Todd...enjoying a kale salad...what is happening?!

Creamy millet, hearty beans, sweet carrot ribbons and a flavorful sesame dressing with toasted sesame seeds all mingle with salted, massaged kale to make up my new favorite kale salad.

Hey, I think I actually do like kale salad afterall...

Sesame Kale Salad with Millet and Sprouted Beans

Makes 6 large servings

Inspired by the lovely Scandi Home

--For The Salad--
1/2 cup sesame seeds
1 1/2 cups sprouted bean trio, dry
4 1/2 cups water
1/2 cup millet
1 cup water
1 bunch of kale, de-stemmed and chopped
1/8 tsp. kosher salt
1 large carrot, peeled into ribbons
--For The Dressing--
1/4 cup olive oil
1 Tbsp. sesame oil
2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
1 tsp. sugar or erythritol
1/4 tsp. ground black pepper
1 green onion, sliced

Preheat the oven to 350 F. Spread the sesame seeds on a baking sheet and when the oven reaches temperature, bake them for about 10 minutes or until just browned and fragrant. Careful not to let them burn.

In a large saucepan bring the dry beans and 4 1/2 cups water to a boil. Then cover, and turn down to a simmer. Allow to cook for about 20-30 minutes. Test the beans for your preferred doneness. Drain, rinse and set aside for later.

In a small saucepan add the millet only and toast over medium heat for a few minutes. Then, add 1 cup of water and bring to a boil. Cover, and turn down to a simmer. Allow to cook for 15 minutes. Turn off heat and allow to sit, covered for about 10 minutes. Fluff with a fork and set aside for later.

Add the kale to a large salad bowl and sprinkle it with the salt. Massage the kale for a minute or two. This will make it a little more tender. Add in the carrot ribbons and the sesame seeds and toss to mix.

Combine all the dressing ingredients together in a small bowl or pitcher and whisk well to combine.

Add the cooked beans to the kale and toss well to mix. Then, drizzle in the dressing and add the cooked millet and toss well to combine. Make sure to break up any millet clumps. Break it up, millet!

Serve at room temperature, then refrigerate any leftovers.

[yumprint-recipe id='7']

Hazelnut Chai Nightcap

September 19, 2013 Kathleen Henry

So, I've been making this Hazelnut Chai Nightcap at bedtime, for about a week straight now. I thought it was time that I stopped being so selfish and share it with you. It's not really a secret that I'm a horrid sleeper. As are my dad and my older brother. That eye mask you see in the photo below is mine. I wear it every night. I also sleep with earplugs every night. No, it's not because it's noisy outside our house. It's Alaska after all...we really don't have neighbors.

I wear ear plugs because...well, how should I say this...I find patterns in the quiet of the night. Like the spinning of the ceiling fan and how it's just a bit loose and so it makes a subtle clink, clink, clink every time it goes around. Or Bob and his measured breathing. And there's nothing about the sound of rain that helps me sleep. These noises get me thinking. I begin comparing the sounds to other sounds. Sounds I've heard from people I've met or places I've been. Memories and thoughts past, present, and future abound. Then I can't sleep. My mind gives me the middle finger, grumbles, and fusses that it's not yet tired. There's nothing rhythmic about Todd's snoring though. I know how crazy this sounds.

Yet, I've worn earplugs since I was in high school. Along with my entire family. This is odd due to the fact that I grew up on a very quiet road, on the side of a mountain, on the outskirts of a town with a population of 5,000. Oh, and we were surrounded by 80 acres of personal, forest-filled land. Oh, and six months of the year it's dark from ten thirty to five. Yes. Only I wear the eye mask in our family, but why do we all wear earplugs? The real answer is that I really have no freaking clue.

So, that long-winded story was all to point out that I ~~sometimes~~ often have trouble sleeping. I have melatonin tablets, I have over the counter sleep aids, I have eye masks and earplugs, I even have an Ambien. I've drank Tart Cherry juice before bed and I run for an hour, at least five days a week.

Now that the nights are getting cold, I've been curling up with this little nightcap to aid in a warm and peaceful slumber. Hazelnut Kahlua combined with Oregon Chai Dreamscape Tea and warm, sweet coconut milk is the perfect recipe for a cozy night in. With this, I don't even need most of those other sleep aids.

Hazelnut Chai Nightcap

Inspired by my sweet tooth

Serves 1

1 cup coconut milk
1 chai tea bag (I use Oregon Chai Dreamscape tea)
1/2-1 Tbsp. Hazelnut Kahlua
-- Note-- I really prefer Silk's coconut milk and the Oregon Chai Tea bags cannot be beat. Get the Dreamscape one for caffeine free!

Microwave the coconut milk in a large mug for about 2 minutes.

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Add in the Kahula. You can double the amount if you're feeling naughty.

Add the tea bag and allow to steep for as long as you'd like. If you're like me, that means until you've drank every last drop. I like my tea like I like my men...strong, hot and vegan! Oh, I am so corny. I couldn't resist the vulgarity though. Todd is mortified, I am sure of it.

Serve piping hot and in bed. Book required. Eye mask and earplugs optional.

[yumprint-recipe id='6']

Curried Ginger Cabbage with Cashews & Quinoa

September 18, 2013 Kathleen Henry

I think I may be on a bit of a cashew streak. So if you don't like cashews, I apologize...also, who are you? Apparently there's a whole tribe of people hating on ginger, too. Oh, the horror! Vegan Yack Attack is one of said people. It's okay, Jackie, I forgive you and your ginger detestation. Anyways, this is one ginger, curry, and turmeric laden dish that's brimming with healthy goodness. With the addition of quinoa and cabbage, is there a healthier dish out there? Ginger and turmeric are both super anti-inflammatory and antioxidant powerhouses. For nutritional information on them click those links. And of course we all know that cabbage is super nutritious. It's in the cruciferous family of vegetables and is one of the best overall cancer fighting veggies. You could read the article "Antiproliferative and antioxidant activities of common vegetables: A comparative study" from the Journal of Food Chemistry (yes, there's a journal for that). Or, you could just watch this very informative video. Go watch! And learn.

Yep, paired up with protein rich quinoa, this makes one super healthy dish! Quinoa is a vegan source of complete protein which means it has an adequate proportion of all nine of the essential amino acids. Basically, eat your quinoa folks. It's better than eating parts of a cow.

This is one badass dish and look how cheerful the turmeric makes it. Ooooo. Aaahhh.

Curried Ginger Cabbage with Cashews & Quinoa

Inspired by Washington's Green Grocer

Serves 6

1 cup dry quinoa, rinsed well
2 cups water
2 Tbsp. olive oil
1/3 cup raw cashews
3 Tbsp. fresh ginger, minced finely
1 Tbsp. whole cumin seeds
1/2 green cabbage (about 1 1/2 - 2 lbs.), sliced thinly
1 tsp. ground turmeric
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper

Bring the quinoa and water together to a boil in a large saucepan. Once boiling, reduce to a simmer and cover. Allow to simmer for 15 minutes. Remove from heat and fluff with a fork.

Heat the oil in a super large frying pan or wok (the biggest you have!), then add the cashews, ginger, and cumin seeds. Saute for about 5 minutes.

Meanwhile slice up the cabbage and add it to to pan. This can be done in parts, if needed. The cabbage will shrink down though, I promise you. Also, my German's going well. Have you been to Duolingo yet? What! No? Do it, do it now. Put down the Candy Crush/Fruit Ninja/Angry Birds and go learn a language.