Red Velvet Smoothie (a.k.a. Beet Smoothie)

BeetSmoothieI never liked beet in smoothies although I love beets. After a few trials of errors, I settled on this concoction. A velvety smooth, rich reddish purple drink for breakfast. The key was to use cooked beets.

1 medium red beet (I cooked whole beets with skins in a pressure cooker for 8 minutes)
2 cups packed kale leaves
1/2 cup frozen strawberries
3/4 cup apple cider
1 Tbsp grated ginger
2 tsp apple cider vinegar

Put everything in a vita mix, and blend until smooth.




With perfect amount of spices and sweetness of root vegetables, Mulligatawny is one of my winter-time favorites. Grains, beans, carrots, potatoes, kales, and lemon, all in one.

1 sweet potato
2 large potatoes
1 cup lentils
1 red pepper
1 green pepper
2 carrots
1 large yellow onion
3 stalks celery
2 cups slices kale leaves
1 bunch scallions for garnish
1/2 cup wild rice
1/2 head garlic
1″ fresh ginger
1 cup yogurt
2 Tbs peanut oil or olive oil
3 Tbsp lemon juice
1 Tbsp balsamic vinegar
2 tsp salt
1 Tbsp sugar
1 Tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 Tbsp mustard seeds or 1/4 tsp cayenne
1/2 cup dried coconut
1 28 oz tomato can  or 4-5 fresh tomatoes
8 cups vegetable stock or mineral water
(optional: 1/2 head cauliflower if you have it. This will add a very nice flavor.)

  1. Chop onion, celery, peppers. Cut carrots, potatoes in bite size. Slice cauliflower if you are using. Crash or mince garlic cloves. Grate ginger.
  2. In a large soup pot, heat oil up, Sauteé onion, celery and ginger until tender about 5 minutes. Add all spices, salt and sugar in. Keep sauteéing until fragrance is coming out, but careful not to burn the spices.
  3. Add potatoes, carrots, rice, lentils, peppers, tomatoes, dried coconuts and stock. Bring to a boil and reduce heat to simmer for 40 minutes or until rice and lentils are done.
  4. Stir in kales, crashed garlic, lemon juice, balsamic vinegar and yogurt. Heat 2 minutes.
  5. Ladle the soup in a bowl, garnish with chopped scallions.

*This soup gets better next day.

Vegan Meatballs (GF)

Vegan Meatballs over Quinoa Spaghetti

Vegan Meatballs over Quinoa Spaghetti

This is my first trial of vegan meatballs. I’ve been collecting recipes for them. I tweaked a bit of it. They are yummy by themselves without tomato sauce as well.

Ingredients for 20 golf ball size meatballs:
1 cup grated carrot
1 cup chopped crimini mushrooms
1 cup chopped kale
1 cup chopped onion
1 cup cooked black beans or kidney beans
3 garlic cloves (minced)
3/4 cup coarsely ground walnuts, sunflower seeds, and/or pumpkin seeds
3/4 cup roughly ground rolled oats
2 Tbsp ground flax seeds
1 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground black pepper
a pinch of ground nutmeg
olive oil

  1. Splash olive oil in a medium sauce pan. Heat it. Sauté onion, garlic, kale, carrots and mushrooms for a few minutes until they welt.
  2. Smash cooked beans with a folk.
  3. Put cooked vegetables, beans, and all the remaining ingredients in a big bowl. Mix it well.
  4. Roll the mixture into golf ball size. You will make about 20.
  5. Coat a baking sheet with olive oil. Place meatballs on the baking sheet. Preheat an over at 360ºF.
  6. Bake meatballs for 20 minutes. Gently flip them. Bake another 20 minutes.

*I used leftover marinara sauce and served the vegan meatballs over cooked quinoa spaghetti.

Roasted Butternut Squash with Kale

Roasted Butternut Squash and Kale

Roasted Butternut Squash and Kale

I accidentally took this recipe down. So here it is once again fabulous roasted butternut squash recipe. For a vegan Thanksgiving, this is a must dish.

1 medium butternut squash (about 2 pounds after peeled)
3 cups chopped kale (packed)
2-3 cloves garlic 
a handful of parsley 
1/4 cup raw almonds
1/4 cup raw walnuts or pecans
1 Tbsp nutritious yeast
1 tsp sea salt
1/2 tsp black pepper
2~3 Tbsp olive oil

  1. Peel butternut squash. Halve it. Seed it. Chop it in inch cubes. Mince garlic. Mince parsley.
  2. Preheat the oven at 375 ºF.
  3. Put butternut squash, garlic, and parsley in a deep large enough pan or baking sheet. Sprinkle olive oil over, and toss with your hands. Cover loosely with foil.
  4. Roast for 30 minutes until butternut squash is almost done. Test with a folk.
  5. In a small bowl, mix roughly chopped nuts, nutritious yeast, and salt and pepper. Chop kale.
  6. Uncover the butternut squash. Pour chopped kale and nuts mixture over. Mix well with a spatula.
  7. Roast at 350 ºF for another 10 minutes or so until kale is welted.


Wild Rice Salad with Avocado

Wild Rice Salad

Wild Rice Salad

When I went out for a scrumptious lunch with 2 oldest friends at New Leaf in Fort Tryon Park a few weeks ago, a friend ordered Salad Trio for me, but loved it so much she is still talking about it. What she loved so much was Wild Rice Salad in Salad Trio. The other salads were a piece of roasted red pepper and a slice of mozzarella, and mixed greens, and they were not special at all. Inspired this and having my own wild rice mix, I decided to make wild rice salad. The result: ambrosia.

For 6 good servings

For Salad
1 cup wild rice (cook with 2 cups water)
2 cups chopped kale
1 carrot (shredded)
2 celery stalks (chopped)
1 cup pecans or walnuts (roughly chopped)
2 tomatoes (chopped)
1/2 cup dried cranberries
1/4 cup dried apricots (chopped)
1/2 cup parsley (chopped)
1/2 avocado per serving (peel and slice)

For Dressing
juice from 1 orange (about 1/4 cup)
1 Tbsp lemon juice
2 Tbsp rice vinegar or balsamic vinegar
1 Tbsp maple syrup
1 Tbsp olive oil or sesame oil
3 Tbsp soy sauce
2 tsp prepared wasabi

  1. Cook 1 cup wild rice with 2 cups water. Soak rice over night if you have time. I have a rice cooker, so I turn it on and forget about it. If you are cooking wild rice on a stove top, definitely pre-soak. Set it high until it boils. Reduce the heat to low, cover, and let it simmer for 45-60 minutes until water is gone and rice is done. Let it cool.
  2. Chop the vegetables.
  3. Mix all the dressing ingredients in a small bowl.
  4. In a big bowl, put all the salad ingredients, pour the dressing over, and mix well.
  5. Peel and slice avocados (1/2 avocado per person). Spread avocado slices over the salad.

Wild Rice and Tofu Salad with Miso Dressing

Wild RIce Tofu Salad

Wild Rice and Tofu Salad

I wanted to make this wild rice salad, and that was why I cooked wild rice a couple of days ago. Finally I could get to it. You have to cook a few things separately, but yes, it was worthy it.

Serves 2 as main course or 4 as side dish

Ingredients: 1/2 cup un-cooked wild rice (1 1/3 cups cooked), 1/2 bunch kale, 3-4 green scallions, 14 oz firm tofu, 1 carrot, 1 bell pepper (any color), 2 cups bean sprout (optional), 1″ fresh ginger, 1/2 cup orange juice, 2 Tbsp sweet white miso, 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1 Tbsp coconut oil, 1/2 tsp hot sesame oil or a pinch of cayenne, salt and pepper, 1 Tbsp olive oil

  1. Cook wild rice. Let it cool.
  2. Drain tofu on a slanted plate for at least 15 minutes.
  3. Chop scallions and kale. Heat a frying pan. Splash olive oil, sautée kale and scallion for a few minute until they become soft. Lightly season with salt and pepper. Set it on a side.
  4. Julienne or thread a carrot. Chop a bell pepper.
  5. Wrap tofu with a paper towel to take moisture out. Cut it into 1/2″ cubes. Heat a frying pan with coconut oil, cook tofu in it until they become lightly brown. Splash 2 Tbsp soy sauce over them.
  6. Make Dressing: In a small bowl, whisk white miso, rice vinegar, orange juice, hot sesame oil, and grated ginger.
  7.  In a big bowl, mix wild rice and vegetables. Pour the dressing over and mix lightly.
  8. Put the salad mixture in a bowl and sprinkle cooked tofu over. Serve room temperature or chilled.