Warm Kale Salad

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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! ❤

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

 

~Anna

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36 thoughts on “Warm Kale Salad

  1. Vegan just got me – I am not vegan, but have vegan family members, and always on the hunt for new and wonderful recipes to use and especially over the festive season. Thanks, you now have a new follower.
    If you have a moment, feel free to hop over and see what’s cooking on my end. Thanks in advance.

    • Thank you so much, Indah. Great to hear from you. Sorry for my delayed response. Yes, it was delicious.
      Have a wonderful Thanksgiving. Thank you for all your support on my blog and IG. It’s very much appreciated. ❤

    • Hello, Diana. Sorry for my delayed response. Thank you so much for the visit and comment. I appreciate the support.
      Wow! Your son knows to appreciate nutritious food. Good for him. We have it often too and my boys like it. Have a wonderful Thanksgiving, Diana. ❤

    • Hi, Cattie. Sorry for my delayed response. Thanks for the visit and comments. I appreciate it. Yes you are right. I’ve read some reports that declared it. Wow! That sounds delicious with fried onions and some heat. Mm. Mm. 🙂 ❤

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