Health for life

I’d like to thank the internet for some recipe kismet.

Last Monday, there was a fire in my apartment building. I, and my apartment, are fine. I am grateful. I am signing up for renters insurance. But even though the fire was half a block from my actual flat, the repercussions have been felt throughout the building – no electricity for an evening, no hot water for a day or two. And no gas, still.

So there I was, two days after a greenmarket haul, with a fridge full of vegetables, and just a microwave and toaster oven to cook them in.

I didn’t know how long this would last, so I made due. I splurged on some frozen creamed spinach, which is one of my favorite things in the world. I baked tofu in the toaster oven. I poached eggs in my microwave, which worked well for the first try, but then inexplicably gave me nothing but exploded eggs and a microwave to wash. I steamed broccoli in the microwave, and remembered why lots of people don’t like vegetables.

By midweek I was growing weary, and starting to worry about my produce. I had a beautiful bunch of lacinato kale, a new vegetable for me, waiting – I hoped patiently – in the crisper drawer. I know kale can last a week or two, but I was also getting really sick of steamed broccoli. I seasoned the heck out of it, added butter and oil, but still.

So when, four days into this adventure, Heidi Swanson posted a recipe for a raw kale salad, I knew I was in luck. It even called for exactly the kind of kale I had! Tuscan, aka lacinato, aka dinosaur, kale. With a few tweaks I could turn it into a healthy, fresh, satisfying full meal, requiring no cooking implements larger than a wee toaster oven, powered blissfully on electricity. (Wind-generated, natch, and its tiny size means it spends less energy just heating air than a full-sized oven.)

[Of course, when after days of calls to the super and building manager I finally got through to my super, he was like, Where’ve you been? (Um, here?) You didn’t answer my calls! (What calls?) I have a hot plate for you! (Ooh, yay!) So now I have two burners and the smell of vaporizing plastic chemicals mingling with aromas of sautéed kale and broccoli.]

I love how healthy this salad is – kale is a powerhouse veggie, full of vitamin A and high in protein for a plant. There are no empty carbohydrates here, and no gluten if you use wheat-free tamari. The fat content looks high, but its all healthy and good-for-you, helps your body absorb the nutrients in the kale, and makes a pile of raw greens taste almost decadently rich.

But what I really love about this salad is that its so dang good. The strong, sweet, savory tofu plays perfectly off the bright, lemony dressing (which I kept licking off my mixing spoons). A few simple ingredients, no cooking implements bigger than a toaster oven, and you get a surprisingly sophisticated, addictive salad. Thats right – an addictively delicious raw kale salad. Youre welcome. (And Heidi Swanson, the farmer who grew my kale, New York City fiighters – thank you.)

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If you like this, these will also set your taste buds (but not your apartment) on fire:

• Potato Leek Soup with Kale
• Relaxed Kale and Root Veg Salad
• White Bean and Kale Soup with Turkey Sausage

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Kale and Balsamic Tofu Salad
serves 3
Adapted from 101 Cookbooks and The Vegan Foodie.


1 lb extra firm tofu
3 T balsamic vinegar
3 T soy sauce (wheat-free tamari for a gluten-free meal)
2 T olive oil
2 t honey
2 cloves garlic, smashed

1 bunch Tuscan kale (aka lacinato, aka dinosaur) about 4-5 cups cut up

½ garlic clove
¼ t salt, plus a pinch
¼ c grated pecorino cheese
3 T olive oil
juice of one lemon (a scant half-cup)
1/8 t red pepper flakes
ground black pepper, to taste

1) Press the tofu for at least 30 minutes.

2) Whisk together vinegar, soy sauce, 2 T oil, and honey (or combine in a sealable container and shake. Add smashed garlic cloves.

3) Cube tofu. Add to marinade. Marinate for at least 30 minutes, or overnight.

4) Preheat oven (or toaster oven) to 375. Line baking sheet with parchment paper. Arrange tofu cubes in a single layer.

5) Bake tofu 30-40 minutes, flipping after 20 minutes, until browned and cooked down. (Tofu can be made in advance and rigerated for up to a few days, until youre ready to make salad.)

6) De-vein kale and cut into ribbons. (Kitchen shears are good for this.) Put in a big bowl.

7) Smush garlic and ¼ t salt together (in a mortar and pestle or in a small bowl with the butt of a knife or something). In a small bowl combine garlic/salt paste, cheese, olive oil, lemon juice, red pepper flakes, black pepper, and a pinch of salt. Whisk together.

8) Add dressing to kale and toss. (Swanson warns, “The dressing will be thick and needs lots of tossing to coat the leaves.”) Add tofu, and let sit for at least 5 minutes before serving.

9) Garnish with a splash of oil or a sprinkle more of cheese if you like.

Approximate Calories, Fat, Fiber, and Protein per Serving
391 calories, 28.6g fat, 4g fiber, 18.4g protein, $1.71

(A note on calculations: This amount of tofu marinade is required to get good coverage so the tofu soaks in in, but its much more than gets absorbed. So Im including the full price for those ingredients, but only ½ the nutritional impact, because it doesnt all get eaten.)

Calculations
1 lb extra firm tofu: 365 calories, 22g fat, 5.8g fiber, 39.8g protein, $1.79
3 T balsamic vinegar: 21 calories, 0g fat, 0g fiber, 0.1g protein, $0.12
3 T soy sauce: 11 calories, 0g fat, 0.1g fiber, 1.9g protein, $0.12
5 T olive oil: 504 calories, 56g fat, 0g fiber, 0g protein, $0.20
2 t honey: 23 calories, 0g fat, 5.7g fiber, 0g protein, $0.55
2 cloves garlic, smashed: n/a, since you dont eat them, $0.06
1 bunch Tuscan kale: 134 calories, 1.9g fat, 5.4g fiber, 8.8g protein, $1.00
½ garlic clove: 2 calories, 0g fat, 0g fiber, 0.1g protein, $0.03
¼ t salt, plus a pinch: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
¼ c grated pecorino cheese: 80 calories, 6g fat, 0g fiber, 4g protein, $0.75
juice of one lemon: 30 calories, 0g fat, 0.5g fiber, 0.5g protein, $0.50
1/8 t red pepper flakes: 1 calorie, 0g fat, 0.1g fiber, 0g protein, $0.01
ground black pepper: 1 calorie, 0g fat, 0.1g fiber, 0g protein, $0.01
TOTALS: 1172 calories, 85.9g fat, 12g fiber, 55.2 g protein, $5.15
PER SERVING (TOTALS/3): 391 calories, 28.6g fat, 4g fiber, 18.4g protein, $1.71

This week’s recipe is brought to you by my recent jaunt to my second home state and adjectives.

My boyfriend and I were in North Carolina’s Triangle region this past weekend to visit my best friend A and her hubby J, and to experience the 16th Annual Piedmont Farm Tour, sponsored by the Carolina Farm Stewardship Association.

The farm tour was delightful, informative, and organically delicious. Over two days, we toured four farms despite thunderstorms and tornadoes, which were mercifully to the east and south of us.

You’ll hear more about the farm tour in the coming weeks. In the meantime, I present to you these tasty, comforting grits that are helping me recover from travel and resume the swing of city life.

Grits is a versatile side dish that is traditionally served with breakfast, but makes a marvelous alternative to potatoes or rice with supper. I picked up a big bag of hominy grits at the Piggly Wiggly in Pittsboro, but it also comes in white and yellow corn varieties.

I ask only three things of grits: be creamy, be cheesy, and be spicy. Hot sauce takes care of spicy, and any good Southerner serves grits with a bottle of Tabasco or Texas Pete on the table. Creamy can be satisfied with butter and milk or their nondairy counterparts. I use a little nonhydrogenated vegan margarine and a splash of soy milk.

Cheesy is a trickier proposition if youre steering clear of dairy products, which I try to do for the most part. Once in a while Ill splurge on a little cheese, but for everyday eating, I avoid it. A few sprinkles of nutritional yeast does the job of adding the tang of cheese, as well as B12 vitamins.

For an extra punch of nutrition, I chose kale for its heartiness and texture. Kale stands up to the porridge and wont disappear like more delicate greens. And since no Southern dish is complete without a hamhock or or slab of bacon, I subbed my new favorite vegetarian alternative: smoked paprika. It adds a subtle hint of smoky flavor and leaves the pigglies still wiggling.

From now on, Ill ask four things of my grits. But no worries; theyre up to the task.

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If you dig this xx, you may also dig:

• Pan-American Grits with Quinoa
• Tofu Veggie Scramble
• Quinoa-Millet Mushroom Risotto

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Creamy, Cheezey, Smoky, Spicy Grits with Kale
Serves 6


1 pound kale, washed, destemmed, and chopped
1 teaspoon olive oil
3–6 cloves garlic, crushed and chopped
2–3 tablespoons water

1 1/3 cups hominy grits
5 1/3 cups boiling water
1 tablespoon soy milk
2 tablespoons nutritional yeast
1 tablespoon nonhydrogenated vegan margarine
1 tablespoon smoked paprika
1 tablespoon salt
black pepper to taste
hot sauce to taste

1) Wash, remove stems from kale, and chop. Heat olive oil in large heavy bottomed skillet. Cook garlic over medium heat for a minute or two, then add kale by the handful, stirring as it wilts. Drizzle in a couple tablespoons of water, cover, and simmer for 5 minutes. (I like my kale on the crunchy side. Cook a little longer if you like yours softer.) Set kale aside.

2) In a large sauce pan, bring 5 1/3 cups water to a rolling boil. Slowly pour in grits while stirring. Mix in soy milk, vegan margarine, nutritional yeast, smoked paprika, salt, and black pepper. Reduce heat to medium-low and continually stir grits for 5 minutes, or until desired consistency is reached.

3) Fold in sauteed kale and serve hot with a dash of with hot sauce alongside baked tofu or scrambled eggs.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
188.5 calories, 3.8g fat, 1.8g fiber, 2.7g protein, $.48

Calculations
1 pound kale: 198 calories, 0.4g fat, 0g fiber, 0g protein, $1.74
1 teaspoon olive oil: 39.6 calories, 4.6g fat, 0g fiber, 0g protein, $0.03
3 cloves garlic: 12 calories, 0g fat, 0g fiber, 0g protein, $0.04
1 1/3 cups hominy grits: 682 calories, 5g fat, 11g fiber, 16g protein, $.20
1 tablespoon soy milk: 5.4 calories, 0.3g fat, 0g fiber, 0g protein, $0.02
2 tablespoons nutritional yeast: 94 calories, 1.4g fat, 0g fiber, 0g protein, $0.66
1 tablespoon nonhydrogenated vegan margarine: 100 calories, 11g fat, 0g fiber, 0g protein, $0.12
1 tablespoon smoked paprika: negligible calories, fat, fiber, protein, $.02
1 tablespoon salt: negligible calories, fat, fiber, protein, $.02
black pepper to taste: negligible calories, fat, fiber, protein, $.02
hot sauce to taste: negligible calories, fat, fiber, protein, $.02
TOTALS: 1131 calories, 22.7g fat, 11g fiber, 16g protein, $2.89
PER SERVING (TOTALS/6): 188.5 calories, 3.8g fat, 1.8g fiber, 2.7g protein, $.48