What I long for while away from home is something like this: a plate of steamed kale (that is still a nice bright green, so not too long on the heat please) with pan roasted mushroom slices and green beans that again are green and tender-crisp (not mushy and some gray-green color).
After I took the photo, I added walnut sauce (it doesn't photograph well but tastes divine).
If you would like to make this for yourself, here is the recipe:
For the Kale:
2 or 3 cups washed, torn kale with the large vein stem removed
1/4 cup water
dash of Bragg 24 Herb seasoning
dash garlic powder
Bring water to simmer in skillet with lid, add the kale and other ingredients, replace lid and cook for one minute. Turn off heat.
In a different skillet:
1/2 lb sliced mushrooms
1 cup sliced fresh green beans
1 clove garlic, diced fine
Saute in skillet at a high heat with lid until mushrooms are golden brown. The water from rinsing the beans is enough to provide a nice steam. Add garlic, if desired.
For the walnut sauce (this is derived from Anne Esselstyn's Walnut Sauce Recipe):
Omit this sauce if you are avoiding soy products.
In a Magic Bullet Blender or equal, combine the following (makes enough for several servings and keeps in fridge several days):
1/4 cup walnuts
1/4 cup water
1 1/2 tablespoons low sodium tamari or other soy sauce
1 Tablespoon minced fresh garlic, about one really large clove
Blend until smooth and creamy, pour a little over your plated kale (drain the water off first), mushrooms and green beans. Feel the goodness seep through your insides. Ahhh.
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| Green Beans, the fun way |
If you would like to make this for yourself, here is the recipe:
For the Kale:
2 or 3 cups washed, torn kale with the large vein stem removed
1/4 cup water
dash of Bragg 24 Herb seasoning
dash garlic powder
Bring water to simmer in skillet with lid, add the kale and other ingredients, replace lid and cook for one minute. Turn off heat.
In a different skillet:
1/2 lb sliced mushrooms
1 cup sliced fresh green beans
1 clove garlic, diced fine
Saute in skillet at a high heat with lid until mushrooms are golden brown. The water from rinsing the beans is enough to provide a nice steam. Add garlic, if desired.
For the walnut sauce (this is derived from Anne Esselstyn's Walnut Sauce Recipe):
Omit this sauce if you are avoiding soy products.
In a Magic Bullet Blender or equal, combine the following (makes enough for several servings and keeps in fridge several days):
1/4 cup walnuts
1/4 cup water
1 1/2 tablespoons low sodium tamari or other soy sauce
1 Tablespoon minced fresh garlic, about one really large clove
Blend until smooth and creamy, pour a little over your plated kale (drain the water off first), mushrooms and green beans. Feel the goodness seep through your insides. Ahhh.
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