Kale Salad

The trick here is the hot grains.  They wilt the kale just a bit without taking away too much of the crunch.  This makes the kale a lot more palatable to pickier eaters.  

6 cups shredded raw kale
1 can garbanzo beans, drained and rinsed
3 cups cooked grains, hot (I usually use a combination of quinoa and brown rice)
1 cup dried cherries
1/2 cup roasted pumpkin seeds
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 large clove of garlic
1 pinch Herbes de Provence
salt and pepper to taste
crumbled feta cheese (leave out if making a vegan salad)

In a large bowl toss kale, beans, grains, cherries, and pumpkin seeds until well mixed.

Whisk vinegar, oil, mustard, honey, garlic, salt and pepper until emulsified.  Add to kale mixture and toss to combine.  Serve immediately, or refrigerate up to 3 days.

Southwestern variation: Replace the balsamic vinegar with apple cider vinegar; replace cherries with sun-dried tomatoes; replace the garbanzo beans with pinto beans; replace the Herbes de Provence with cumin and oregano; replace optional feta cheese with shredded Monterrey Jack; garnish with crushed tortilla chips; garnish with crushed tortilla chips.

Christmas Eve Tourtiere

Whenever we get to spend Christmas in Austin, we have the good fortune to dine on Christmas Eve with our dear neighbors, the Fykes. Christmas Eve tradition in the Fyke household involves tourtiere, a meat pie from their native Canada. This year, I was inspired to concoct a vegan version of it.

2 cups cooked farro
1 can white kidney beans, drained and rinsed
1 large jar sliced shiitake mushrooms, drained
3 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth
1/4 cup soy sauce
2 tablespoons cornstarch
1 teaspoon allspice
2 tablespoons sage, chopped
salt and pepper to taste
1 package refrigerated pie dough (enough for a 9" double crust pie)

1- In a large bowl, combine the farro, beans, and mushrooms and set aside.
2- In a skillet, heat 2 tablespoons of olive oil. Saute the onions until lightly caramelized (about 10 minutes in medium-low heat. Add garlic and cook for another 5 minutes.
3- Add broth, soy sauce, and cornstarch to the onions. Simmer while stirring constantly until the gravy thickens (about 5 minutes). Remove from heat and let cool. Add allspice and sage.
4- Add gravy to the farro mixture and mix until well-combined. Season with salt and pepper as needed.
5- Preheat oven to 425. Assemble the bottom crust of the pie on a greased 9" pie plate. Pour the filling mixture and top with the top crust. Crimp to seal and cut some vent holes (I used a small cookie cutter). Brush with remaining olive oil.
6- Cover the edges of the crust with tents made out of foil, and bake for 20 minutes. Remove the foil tents, lower the heat the 375, and bake for another 25 minutes or until the crust is golden. Remove from oven and let cool for 30 minutes.