sorry that it has taken me a while to post this - I got rather fabulously sidetracked
HERE, with
THIS GUY. More to come on that soon. It is just too huge to cram in without thought, since I never edit squat.
So, I'll hold out on you just a little, but give you the bean 'n kale deets, m'kay?
ok.
and now for a Tofu-free good time.
all amounts are estimates, since, as you probably know, I never really measure anything unless a chemical reaction depends on it.
this recipe looks long, but that is only because I have included a level of detail that would make this a cinch even if you have no idea how to cook (wink wink, you know who you are).
also, I never edit. I am lazy.
quinoa
herbs of your choice (I used basil, salt and pepper, since I had some frozen basil cubes, you use what you like)
water
a shallot or two
two large cloves of garlic
one large bunch of kale
one can of chick peas or white beans or navy beans (which as you probably know are white beans... but whatever)
good red wine vinegar (or vinegar of your choosing, nothing presalted or full of preservatives - it is acid after all, not much is required in terms of preservation!)
a touch of (good!) olive oil - this is for eating not for heat conduction, so pick something with a nice flavor that you enjoy. for this application, I used a medium-bodies oil with some pepper on the back of the threat... sounds pretentious, but you know that you know what I mean,)
and a touch of olive oil for cooking or oil of your choice. I think peanut would be horrible in this, though. Butter would be delicious but adds saturated fat and animal product.
nutmeg (secret ingredient here! dried ground coriander is also good with dark greens, ginger too, or whatever you like)
that's it. nothing to it, and other than the kale, almost none of this can't have been in your house/pantry for a while. very little planning, time, forethought, or cash required. there is absolutely no reason you cannot make this, getting a very fast, proteinaceous, vegan meal in minutes.
method:
2 pots: one that is kinda large, the other one can be medium sized.
into the larger pot -
medium heat. about 2 teaspoons of your cooking oil.
dice up the shallot(s) and throw them in. when they are sweated (a few minutes, they’ll look shiny and a little translucent), throw in the garlic (to avoid burning it, since burnt garlic can taste BAD) and swish this around a bit here and there and cook it about one minute, until the garlic loses its sharp flavor (and smell). If you notice browning, your pot is too hot.
meanwhile (or beforehand):
get some water boiling. in the smaller pot. just turn it up to high and cover after salting the water to your taste. (but E, how much water? that depends on how much quinoa you are making. a good initial ratio to plan for is 1 cu quinoa to 1.5 cu water (this will yield just a little less than 2.5 cu cooked quinoa due to evaporation, and then as it cooks you can always add a little more if needed or if you have excess, just uncover the pot and drive it off at the end. It is almost impossible to overcook quinoa for most reasonable people, and since the goal is reasonably quick dinner, there is no time to overcook it. Depending on the size of the grains you have, this will probably take about 15-20 minutes, but check your package directions and obviously, start it earlier or later so everything will be done at the same time, or guess. do not burn it by letting the pan get too hot/dry, and when it doubt, overcook it. undercooked quinoa is what I think gives it a bad reputation)
once it is boiled and salted, dump in the quinoa, stir, add some herbs if you have frozen ones, if you will be adding in fresh, wait until the end), and lower the heat. cover and simmer until it is done. it is done when the little outer rings are falling off but the grains are separate yet not crunchy or toothy at all. to finish, I like to drizzle in a little tasty olive oil (a smidge) and sometimes some lemon. But this is superversatile.
back to the kale and beans (which you’ll do while the quinoa cooks, right?):
wash your kale very well, as it can be sandy/covered in dirt. This isn’t bad for you, but it is unpalatable in terms of texture. I do this by rinsing it well in the sink with cold water, then soaking it for a few minutes in a large bowl of cold water, then drying in the salad spinner. no spinner? roll in a clean towel (no fabric softener!)
I do cut away the biggest/thickest parts of the stems. You can save them for another purpose or compost in the yard. Just toss in freezer and they can be used for vegetable stock. Just unfold a leaf, and at the point where the stem becomes thicker than a drinking straw, stab it and incise it away but running a knife along either side. or fold them in half and cut away like a paper doll. you get it.
then chop it into some biggish pieces that are similar in size - like 2x2ish inches.
drop the kale into the shallots and garlic. stir a bit, cover, and then walk away. if your pot seems to be getting too hot, turn it down. resist the urge to stir too much. this is for lazy people.
I actually kinda sear the kale just a teensy bit, uncovered, because I like the flavor. this is not necessary. Then just wilt it, stirring every minute or so until it looks like frozen spinach. Then turn the pot to low and let it cook, covered, stirring occasionally only.
meanwhile: check the quinoa. stir if needed, taste it, and season.
I sometimes add a few tablespoons of tomato paste or pureed mushrooms for added oomph. olives are good too. so are olives and raisins, pine nuts, you get the idea. I also often toss in dried cranberries and raw smashed almonds.
moving on:
open the can of beans. dump the beans out into a strainer or colander, and rinse them VERY well.
recycle the can.
dump the beans into the kale.
stir the whole mess together and get it all piping blazing hot.
by now your quinoa is probably just about done. there should be no excess water but I like it moist. this isn’t like bulgur, more like rice, ok? more on finishing quinoa (oil, lemon, fresh herbs) is above. this is off the top of my head, ok. I am not a cookbook author. I do what I can.
to finish and serve: scoop the quinoa out using a measuring cup or very small bowl or a ramekin. press it in there with a spoon, smooth out the top. then invert it onto your serving dish and smack it gently. viola - a lovely little puck of high protein whole grain goodness! this is easier with a plastic cup/object than a wholly rigid one.
to finish the kale ‘n beans: shake in a touch (maybe 1/4 tsp) of nutmeg, mace, ginger, or coriander, or whatever you like, or nothing. mix it in well.. turn off the heat. drizzle in some vinegar. taste it. if it seems bland, add a little more vinegar. if it is still bland, add a little salt and pepper. this is usually all it takes.
to serve: spoon the kale over and to the side of the quinoa and eat. I like this mix of flavors particularly with some grilled vegan sausage (italian style) but left it out to avoid the soy (mostly on principle of this post). homey, easy, healthful and good.
to add some color and more antioxidants, add a red vegetable, just dice it up and make a nifty pile somewhere pretty on the plate. or be fancy and puree/tamis it and decorate.
enjoy.
hate kale with mace and vinegar? e-mail me!
