Warm Kale Salad

Just in time for the upcoming two major holidays. Guilt-free vegan salad so wholesome, refreshing and satisfying made with organic ingredients. 

Good evening everyone!  I know some of  you have been waiting for this recipe I promised to post over a  week ago.  I apologize for not able to post it last week as promised. I had a family emergency. Thank you so much for being patient.

Ingredients:

• 1 bundle of organic purple or green kale, stem trimmed and cut in strips.
• 1 pint Fresh organic or inorganic Shiitaki mushrooms, washed and sliced
• 3 cloves of garlic, minced
• 8 whole roasted garlic, optional
• 1/4 of medium purple onions, minced
• a handful of fresh or frozen whole cranberries, cut in half or you can leave them whole
• 1/2 cup whole pecans
• 1/2 cup halves pecans
• 1/2 cup cooked organic red or white quinoa
• 1 cup cooked  Japonica black rice
• salt and pepper to taste
• 1 small lemon, divided
• 3 Tablespoons Avocado oil; divided
• thinly cut raw organic medium firm tofu
• Furikaki nori (just a combination of seaweed and sesame seeds) as garnish

Directions:

• Heat a non-stick skillet over medium heat. Add 2 Tablespoons of the avocado oil. Add the minced garlic and onions. Saute until onions are translucent.
•  Add the Shiitaki mushrooms. Season with salt and pepper.  Saute for a minute. Remove the garlic, onions and Shiitaki mushrooms and place in a bowl; set aside.
• In the same skillet, add the remaining oil and add the kale, whole roasted garlic, and cranberries. Season again with salt and pepper. Stir-fry until the kale leaves are somewhat wilted; approximately 1 minute.
• Return the cooked Shiitaki mushrooms with the garlic and onions. Add the pecans, Japonica black rice and quinoa. Season with salt and pepper to taste. Stir-fry until just heated through. Turn off stove. Squeeze 1/2 of the lemon. Toss or stir with a spatula. Add more salt if needed. Transfer into a serving dish.
• Cut the remaining lemon thinly and place over the salad.
• Topped with sliced fresh tofu  garnished with Furikaki nori.
• Bon Appetit! ❤

Thank you once again for your support. Happy Wednesday everyone. Until next time. ❤

 

~Anna