Garlic Ginger Kale Bowl With Cauliflower Rice

Garlic Ginger Kale Bowl with Cauliflower Rice| ourfourforks.com

It’s full on holiday season, which means food is everywhere; Thanksgiving leftovers all weekend, treats in the office, buffets at holiday parties (mine had a candy bar, ice cream bar and cupcake station), wine at countless happy hours. It’s all so overwhelmingly bad for you (sugary, fattening, delicious), so when I’m weeknight cooking this time of year, I crave simple, healthy meals. I love the idea of one bowl dinners – I’ve been making things like pork and butternut squash stew and quick pho – and this simple garlic ginger kale bowl couldn’t be easier to throw together after work.

 

Simply chop up some garlic and ginger, stir-fry with some ground meat or a can of beans, add kale and voila; flavorful, healthy comforting garlic ginger kale bowl. The most complicated aspect of this dish is the cauliflower rice (which is not complicated at all – just throw in a food processor and pop in the oven for 20 minutes), but any grain like brown rice or quinoa would work well. I just like the idea of putting vegetables on vegetables.

 

Garlic Ginger Kale Bowl with Cauliflower Rice| ourfourforks.comGarlic Ginger Kale Bowl with Cauliflower Rice| ourfourforks.com

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Roasted Bok Choy with Garlic Tahini + Thrive Cookbook Giveaway!

Roasted Bok Choy with Garlic Tahini | ourfourforks.com

Bok choy made an appearance in this week’s CSA share and, though I had eaten it before, I had no idea how to cook it (just one of the cool benefits of joining a CSA). Boil it? Sauté it? Roast it? It was much larger than the bok choy I’ve seen in the grocery store (which, I’ve come to realize, was baby bok choy), so I decided roasting would be the easiest way to go.

 

When Vega contacted me about testing out some of their products (like I did here and here), they sent a couple cookbooks my way. Although I’m not a vegan by any stretch (though Isabel is pretty close to being one), our shared philosophy is that vegetables should rule the plate. The recipes in the Thrive Energy Cookbook appeal to me because they focus on fresh, vegetable-based dishes that aren’t trying to mimic non-vegan recipes (i.e. no weird soy grilled cheese or textured vegetable protein chili). I’ve been on a serious tahini kick recently (just like I was this week and this week and this week), so when I spotted a roasted garlic tahini sauce recipe in Thrive, I was inspired to create my own version for the roasted bok choy. The result is a creamy, garlicky sauce that is vegan, paleo and gluten free. Perfect for drizzling on summer veggies, dipping veggies into or mixing into a salad.

 

Roasted Bok Choy with Garlic Tahini | ourfourforks.com

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