Category: kale

Buffalo Tofu & Ranch

Fun fact: Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo is a grammatically correct sentence in the English language. Wait! Before you go and fact-check that, make some of this deliciousness. This recipe is my vegetarian version of buffalo wings. You thought it couldn’t be done? Well it can! And it’s healthy. And it’s delicious. And it’s perfect. 

Vegetarians coming to your Superbowl party? PERFECT. 
Vegetarian yourself? PERFECT. 
Like spicy delicious meals? PERFECT. 

Everything about this meal is perfect. Even my super carnivorous boyfriend said, “you HAVE to make this again.” Win all around! Also, it really doesn’t take long to prepare, which is awesome if, you know, you’re super hungry. Seriously, this meal hits the spot. A little spicy, a little creamy, a little sweet, a whole lot of flavour! 

Pairs well with cold beer and good company.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – 
Buffalo Tofu with Mushrooms
an original recipe by allison sklar
time needed: 15 to 20 minutes, plus marinating. 
serves 2. 

ingredients
1/2 package firm tofu, cut into strips (or 3cm cubes)
1 cup whole button mushrooms, or sliced white mushrooms
1/2 cup ketchup
1/4 cup Franks Red Hot Original
1 tsp white vinegar

1/4 cup mayonnaise**
1/4 cup plain yogourt**
1 tbsp blue cheese crumbles
pinch salt
1 tsp lemon juice
4 tbsp soy milk
1 tsp granulated sugar 
1 tbsp worcestershire sauce 
generous amount cracked black pepper
dash hot sauce

2 cups mixed greens (radicchio, arugula, baby kale, spinach)
1/4 cup herbed goat cheese, crumbled

**VEGAN OPTION: Replace may & yogurt with Vegenaise Original, or another vegan mayo & omit cheese. 
how to do it
Marinate tofu for a few hours or overnight in a ziplock bag, air sealed, with ketchup, vinegar and Franks. Mix all dressing ingredients together and set aside. 

Heat a few tbsp oil in a large skillet over medium heat. Drop tofu into pan with juices. Pan fry about 5 minutes,  then add mushrooms. Continue to cook, turning tofu occasionally, until golden on all sides, about 15 minutes. Do not leave unattended. 

Arrange mixed greens in bowls, drizzle with half of the dressing. Place tofu mixture on top. Top with remaining dressing and cheese crumbles. Eat hot or cold.  Enjoy!

Mediterranian Escape (Couscous with Kale and Feta)

Cheese – it’s my biggest weakness. Cheese is the reason I haven’t been able to stay on vegan wagon. Cheese is also the reason that I look forward to coming home after work. There’s something so comforting about letting a nice piece of aged cheddar melt on my tongue. Have you ever tasted a dish and thought to yourself “Mm, this is good, but it could use a little something!” HOLD THAT SALT SHAKER! I’ve seen so many people just salt up their bland dishes. You’re doing it wrong. My friends, cheese is often the answer to those blah-dish-woes.

Feta cheese in particular has a special place in my heart – growing up, my mother often made Greek-style salads to go along with our summer meals – the saltiness created a perfect balance with the acidic tomatoes and the refreshing cucumbers. Unfortunately, feta has always been salad-zoned in my kitchen. I’ve always found that the salt and the strong taste often overpower other flavours, so I’ve shyed away from using it in anything other than, well, a salad!

And then, this recipe came to me in the most recent issue of Canadian Living: curried spinach and kale hand pies with feta. An interesting combination, I thought, so I tried them out – omitting the turmeric and replacing it with cinnamon.  My, oh my, what a pie! Unfortunately, I miscalculated the amount of greens mixture that I needed for the filling, and found myself with a pretty substantial bowl of spinach and cheese mixture that I couldn’t bear to toss. So I kept it, thinking the leftovers would inspire me. And that, they did! I stacked them on top of a bowl of plain couscous that I was keeping for a quick snack/dinner and when I opened my fridge this evening, the combination seemed perfect!

This is a hearty meal, perfect for the type of weather we’ve been seeing here lately – oh, and for those of you not in Montreal, just picture the most disgusting wintery mix of slush and sleet and ice and everything cold and wet that you can muster, and you’ve got a pretty accurate representation of our outdoor conditions. So here, I present to you, Couscous with Kale and Feta.

Cousous with Kale and Feta
an original recipe by allison sklar

what you’ll need
1 bunch kale, finely chopped
1/2 cup crumbled feta cheese*
1 tsp cinnamon
2 tbsp olive oil
6 cloves garlic, pressed
1 tsp oregano
1 tbsp chopped fresh mint
1 cup plain couscous, cooked according to package directions
Kalamata olives for garnish, if desired

how to do it
Bring a large pot of water to a boil. (Do not fill all the way to top as you need room for the kale!) Toss in kale and garlic, until kale becomes bright green (about 3 minutes). Remove from heat and drain well. toss into large skillet brushed with olive oil, and heat over medium until mixture begins to reduce and water is almost all evaporated. Add mint, oregano and cinnamon, mixing well. Add the couscous to the pan, a little at a time, until it is all combined. Add feta just before serving. Garnish with olives, and another drizzle of olive oil. Enjoy!

*If you can find it, buy yourself some feta marinated in oil. There is a brand called Apetina that is in my opinion the tastiest feta that you can get at a conventional grocery store. If not, go to the cheese counter and ask for Greek feta, Goat feta, or Double Cream feta. (If you’re in Montreal, the absolute best place to get your feta is Adonis!)