Kale Salad and Szechuan Caponata

Kale Salad and Szechuan Caponata

Kale Salad and Szechuan Caponata

I made awesome dinner and nobody else is home! I ate it all by myself. Where is everybody?

Kale Salad

ingredients: 1 bunch kale, 1 lemon, 1 ripe avocado, 1 small carrot, 1 tomato or a box of grape tomatoes, wasabi chickpeas (optional), salt and pepper

1. Wash kale. Rip leaves out of the stems. Put them in a big bowl. Add lemon juice and generous pinch of salt. Massage kale with fingers for a few minutes.

2. Peel and pit avocado. Break it with fingers, and mix it into kale.

3. Shred carrot. Cut tomato into small cubes or half grape tomatoes.

4. Add carrot and tomato in the kale bowl.

5.Sprinkle wasabi chickpeas over the salad. Serve.

Szechuan Caponata

Ingredients: 1.5 lb eggplant, 3 Tbsp vegetable oil, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp garlic (minced), 1 Tbsp ginger (minced), 1 Tbsp sake or dry sherry, 1tsp corn starch or arrow root powder, 1/2 cup of vegetable broth, 1 small green hot pepper (minced), 1 bunch scallion (chopped small)

1. Cube eggplant at 1″.

2. Heat oil in a frying pan. Cook eggplant until they become brown and soft.

3. Mix corn starch or arrow root power into the broth. Set it aside.

4. Mix all other ingredients in a small bowl. Pour it in the eggplant pan. Cook for 1 minute. Keep stirring.

5. Pour broth+starch into the pan. Cook at low heat for 1 minute until the liquid is almost all absorbed.

6. Serve with pita or rice.

January 26th Menu

Very Pink Shake

Very Pink Shake

Breakfast: Coffee, Very Pink Shake

Lunch: Nimono, Yaki Mochi

Dinner: Soup, Salad and Toasts—a cold winter meal.

Nimono and YakiMochi

Nimono and YakiMochi

Soup and Salad

January 13th Menu

 Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Roasted Beets, Hummus, Wasabi Chickpeas, Pita

Dinner: Sauteed Tofu, Broccoli and Chinese Cabbage, Sweet Brown Rice, Tangerines

Beets, Chickpeas, Hummus, Pita

Beets, Chickpeas, Hummus, Pita





Saturday Menu 9/15

Tropical Shake

Breakfast: Coffee, Tropical Shake

Snack: Raw Kale Salad, Toast

B-day Picnic Lunch on the Park: Colored Bell Pepper Antipasto, Wasabi Chickpeas, Crackers, Banana Bread, Brownie, Grapes, Watermelon, Strawberries, Pineapple, Apple Pie (from Farmer’s Market, a little cheating)

Dinner with friends at home: Vegetarian Lo Mein, Raw Kale Salad with Wasabi Chickpeas, Colored Bell Pepper Antipasto, Grape Tomatoes, Banana Bread, Brownie—a friend offered restaurant bought Vegetarian Lo Mein. I built a dinner around it quickly. We just hung out around the dinning table like nothing else to do, like we did when we were in 20s. It was fun.

Raw Kale Salad and Toast

Picnic Lunch on the Park

Banana Bread and Brownie