BYÂ AINE CARLIN
I’ve been feeling a little out of sorts recently and desperately needed to regain some balance in my diet. Having spent two weeks vacationing in France, eating rich food that was more processed than I’d like, my body needed urgent detoxifying.Â However, as it’s been pretty chilly in these parts, I couldn’t face doing a full on detox with only liquids and nothing more. What I needed was grounding brown rice and vitamin rich leafy greens to restart my battery and give my insides an internal cleansing.
Lunchtimes are a great chance for me to potter in the kitchen and make something half way between a meal and a snack. If I were to serve this particular dish for dinner I’d be sure to include some sort of pulse or legume, otherwise it wouldn’t seem complete. For a quick lunch though, this is a great go-to meal that takes very little prep time and equally short cooking time.
To the naked eye this may not look like much but this unassuming bowl of goodness is packed full of crucial nutritional needs such as b12, thanks to the smattering of our favorite friend nutritional yeast – known affectionately in the vegan world as ‘nooch’. The sesame seeds give an added calcium boost and the kale itself is wondrous plant that is also reasonably rich in calcium, as well as having cancer fighting properties (never a bad thing) particularly when chopped, which is exactly what I did here.
The tahini sauce lends a much needed creaminess to an otherwise fantastic dish and can be used in endless combinations from falafel to pizza. I’ve currently rediscovered this wonderfully easy sauce thanks to re-watching my favorite ‘Nigella Bites’ cooking program. So, if it’s good enough for the domestic goddess, it sure as heck is good enough for me.
2-3 cups chopped kale
1 tbsp coconut oil
2 tbsp umeboshi plum vinegar
1 tbsp soy sauce/shoyu or tamari
1 tbsp sesame oil
1 tbsp sesame seeds
1/4 cup ‘nooch’ (nutritional yeast)
1 tbsp tahini
1 tsp pink himalayan salt (or rock salt)
Juice 1/2 lemon
1 tsp umeboshi plum vinegar
2 tbsp filtered water
- Heat the coconut oil in a frying pan.
- Grate the carrot and add to pan. Stir fry on a medium heat for several minutes. Add the kale and allow to wilt a little before adding the plum vinegar and soy sauce. Stir to incorporate the carrot and kale.
- While the kale is wilting further make the tahini sauce. Place the tahini in a bowl along with the salt and lemon juice and mix or whisk until it thoroughly combined. It may seize up, that’s fine, it will become creamy again after adding the water. Next add the plum vinegar and water and stir until creamy and smooth. Set aside.
- When the kale has sufficiently wilted, drizzle over the sesame oil and stir through. Sprinkle over the nooch and sesame seeds and stir once more.
- Serve the stir fry over freshly boiled brown rice and top with the tahini sauce. I like to drizzle over a small of sauce initially and add more as I’m eating.
Photos: Aine Carlin
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over atÂ www.peasoupeats.com
For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)