Farm to Table: Kale and Pumpkin Sauce

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When I’m not working on this blog, taking notes in class, or at work, I also volunteer for a cause that I’m passionate about: supporting local agriculture! Living on Long Island for most of my life has given me a huge appreciation for the local farmers that dedicate their lives to providing communities with real, fresh, sustainably-raised produce. Because of this, I spend time helping out at a Farmers’ Market where we sell all types of fresh fruits and veggies planted on Long Island. This past weekend, I picked up some kale (among other nutritious goodies) and was thinking about possible recipes I could come up with. I looked in my cupboard and saw that I had a can of pumpkin (it would be even better if I had fresh pumpkin, but it’s not late enough in the season for that). I decided to combine the two to make an awesome, delicious sauce that I’m sharing today. I made this sauce up as I went along, so feel free to adjust it based on your tastebuds.

Ingredients 

  • 2 cups of kale (raw), chopped
  • 1 twelve-ounce can of pureed pumpkin (not pumpkin pie mix in a can!)
  • 1 cup unsweetened, plain almond milk, rice milk, or soy milk
  • 2 gloves of garlic
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. fresh basil, chopped, or 2-3 tsp. dry basil
  • 2 tsp. dried oregano (I didn’t have fresh oregano, but if you have it, use it)
  • a dash of salt and pepper, to taste
  • 1/8 tsp. of nutmeg (this is optional, nutmeg complements pumpkin really well, but if you don’t have any on hand, don’t worry about it!)

 

Directions

  • Finely chop garlic and use non-stick spray to grease a pan on low-medium heat
  • Allow garlic to sizzle a little
  • While garlic is cooking, use blender to combine kale and unsweetened non-dairy milk until uniform
  • Add 12 ounces of pumpkin and the kale/non-dairy milk mixture to the pan containing the garlic
  • Continuing to stir on low-medium heat, add olive oil, basil, oregano, salt and pepper, and nutmeg for 10 minutes or until warm and uniform in color and texture
  • Prepare your favorite pasta, rice, or protein and use this sauce to add an unexpectedly delightful feast your body and tastebuds will equally enjoy! I roasted some veggies and made some sprouted grain fettucine, but the possibilities are endless with a little imagination.

-Jess

How To Keep Warm in This Never-Ending Winter: Hot & Spicy Tofu Curry

I live in the northeast and I can’t wait for this winter to be over. Luckily, the official start of spring is now less than a month away. To keep you warm for the remainder of the winter, I’ve made a delicious curry recipe and would love to share. Did you know that the spices in curry dishes have amazing health properties? Indeed, studies have shown that a compound found in curry has anti-cancer benefits, and Turmeric (another spice involved in curry dishes) may lower blood sugar and increase insulin sensitivity overtime. Besides the health properties, curry is so delicious and versatile. Adding heat to a meal also raises your metabolism, albeit only temporarily by 8%.

Spicy Coconut Curry Tofu with Sriracha-Hummus Quinoa on the Side

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Ingredients:

  • 12 oz. can of coconut milk (not coconut water, but the actual high-fat coconut milk)
  • 1 cup diced onions
  • 3 cloves of garlic
  • small amount of oil for the pan
  • cilantro
  • bay leaf
  • 1.5 tablespoons curry powder
  • red thai curry paste
  • juice of one lime
  • 1-3+ tsp. chili powder (depends on how spicy you like it)
  • 1/2 tsp. ginger
  • 12 oz. firm tofu
  • 2/3 cup chickpeas (canned saves time)
  • 1/2 cup frozen or fresh peas
  • 1/2 cup dry quinoa +2 cups water
  • hummus
  • sriracha or hot sauce

Directions:

  • Dice the onions and garlic, oil the pan, and sauté until just about lightly browned.
  • Add the tofu (drain and press the tofu to get rid of excess water prior to cooking) and cook on medium heat until the tofu is lightly browned.
  • Add the coconut milk and red thai curry paste, curry powder, bay leaf, chili powder, cilantro ginger, and lime juice.
  • Add the peas
  • Simmer on low-medium heat for about 15 minutes, stirring frequently. Add the drained, already cooked chickpeas towards the end of cooking.
  • Quinoa takes about 10 minutes to cook. Add quinoa to a pan and then add water after a minute of heating the dry quinoa. Stir and if the quinoa is undercooked but soaking up water, lower the heat and add more liquid incrementally.
  • Remove the bay leaves (or leaf), serve the curry in a bowl with quinoa on the side. To the quinoa, add hummus (garlic or plain flavored works best) on top and finish with sriracha or hot sauce.
  • Enjoy!

-Jess