My Recpes

Vegal Kale Bowl

• From "A Bowl of Gratitude" (http://inmybox.wordpress.com/2008/01/24/a-bowl-of-gratitude/)
• Dressing:
  • 4 T. orange juice (freshly squeezed if you can get it!)
  • 1/4 t. salt
  • 1 T. olive oil
  • 1 T. tamari (wheat-free soy sauce)
  • 1 T. rice vinegar
  • 1/2 t. toasted sesame oil
  • Stir salt and orage juice, then mix in olive oil, then soy sauce, venegar, and sesame oil
• Rice mix:
  • 1 T. olive oil
  • 1/2 onion, chopped
  • 1 dried serrano chile, finely chopped
  • Pinch of salt
  • 4 small garlic cloves, pressed or minced
  • 2-3 tightly packed cups of greens (I used half collards and half purple kale)
  • 2-3 cups cooked black Chinese “forbidden” rice (or other nutty rice – brown or red Bhutanese)
  • 2 large or 3 small scallions, coarsely chopped
  • 3 eggs (or 1 ripe avocado for a vegan version)
  • Cut greens in short strips. Heat olive oil and brown onion, salt, and chili. Cook garlic and greens just until wilting. Mix in rice and scalions
• Stir in dressing to mix
• Can add poached egg or avocado. Top with sesame seeds.