Not only does it give you another way to enjoy kale, but it’s loaded with varied textures and even temperatures. And, yes, it’s served in a bowl.
This versatile recipe comes from the clever cookbook, “Smorgasbowl” (Radicle Publishing), of which I received a review copy, that celebrates healthful recipes that can be served in bowls.
It’s by Austin-based Caryn Carruthers, the founder of the blog, Tastynfree.com, who not only created all the recipes in this book, but also the photos and design.
A few years ago, she went grain-free. As such, the recipes in this book contain little grain, dairy or sugar. But as she notes, those who don’t have to adhere to such restrictions, can easily add some yogurt, rice, pita or other bread to round out the dishes. Moreover, because these are bowl meals, they can easily be individualized to suit every person at the table.
At the top of your New Year’s resolution list are the vows to eat more kale and more tofu, right?
They should be.
Especially when they’re combined in this healthful salad that tastes so delicious that you’ll forget it’s even good for you.
“Kale in Peanut Butter-Tofu Sauce” is so satisfying that even my husband Meat Boy inhaled it even though there are no meat products in it.
The recipe is from “Hiroko’s American Kitchen” (Andrews McMeel), of which I recently received a review copy. The book is by Hiroko Shimbo, an authority on Japanese cuisine who is also a trained sushi chef.
It features 125 straightforward recipes that make cooking Japanese food at home much simpler with Shimbo’s tips and substitutions when you can’t find certain ingredients at your local market. Don’t have dashi? Use low-sodium chicken stock instead. No Japanese curry powder in your pantry? Reach for Madras curry powder instead. Don’t want to make kelp stock? Plain water will do in a pinch.
This particular dish tastes like one of those pricey prepared salads you’d find at Whole Foods.