Monday, September 26, 2011
Kale Satchels & Cinnamon Grits
Eggplant, carrots, tvp and seasonings stuffed inside bright green kale leaves quickly seared and served over fragrant and savory cinnamon grits.
1 bunch kale, ends trimmed
3 tbl extra virgin olive oil, divided
1 small red onion, small dice
1/2 small eggplant, skin on, fine dice
1 carrot, fine dice
salt and pepper to taste
1 tbl cumin
1/4 tsp nutmeg
2 garlic cloves, minced
2 cups vegetable broth
1 1/2 cups textured vegetable protein
1 tbl vegan worcestershire
2 tbl tamari
2 tbl ketchup
2 tbl fresh chopped mint
Bring a small pot of water to a boil. Add the kale leaves and cook for 3-4 minutes. Drain and shock in cold water to stop the cooking process. Drain, pat dry and reserve.
In a large saute pan, saute the onion, eggplant and carrot in 2 tbl oil for 7 minutes until the carrots start to soften. Season with salt and pepper, cumin and nutmeg. Add the garlic and toast until fragrant and golden brown, 3 minutes. Add the broth and bring to a boil. Add the tvp, stir evenly and turn off the heat. Let sit until all of the broth has been absorbed then turn the heat back on. Add the worcestershire, tamari and ketchup. Saute the mixture until the tvp has browned, 6 minutes. Add the mint and taste to season if necessary.
Lay the kale leaves flat and scoop a spoonful of filling in the center. Roll up like a burrito.
Heat 1 tbl of oil in the pan and place seam side down to sear lightly for 3-4 minutes.
4 cups water
1/2 tsp cinnamon
1 tsp salt1 cup grits (not instant)
3 tbl earth balance vegan butter
Bring water, cinnamon and 1 tsp of salt to a boil. Whisk the grits into the water while slowly pouring in. Cook over medium-low heat, whisking occasionally to prevent scorching. Cook for 30 minutes then add the butter. Taste and season.