Recipes

Greens and Grains II

February 23, 2017

Back in August I wrote a post all about my love for greens and grains: a bowl of perfectly assembled – you guessed it- greens and grains. In that post I gave options for all of my favourite combinations, including a bunch of different grains, bean dips and dressings and let you do the rest in terms of choosing what you wanted to put into your bowl (in case you missed it you can check it out here). That post was really popular, but for this one I wanted to put it all together myself based on the flavours of the different components and the first try actually blew me away so here it goes: Greens and Grains II! This one is made up of apple sautéed red cabbage, lemony sautéed kale, black quinoa, white bean dip all topped with the star of the dish- beetroot and tahini dressing.

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The apple sautéed red cabbage is such a game changer- I’ve been eating it all week on it’s own and it always makes for a very happy Valentina. I find red cabbage hard to cook sometimes, or better yet, hard to make taste special when cooked. But when you cook it up with some apples, leeks and apple cider vinegar for a little while it completely loosens up and you end up with a really sweet, comforting and beautiful dish. The sweetness of the red cabbage is then paired with tangy kale and quinoa and a creamy white bean dip. Match made in heaven!
And the dressing… the beautiful beautiful dressing. I initially wanted to make it out of coconut milk, but felt it tasted overly sweet so I swapped it for arguable one of my favourite foods of all time- tahini! Sweet beetroot is blended with tahini until smooth and creamy, loosened up and then smothered onto the greens and grains. When I first made this dressing I overdid it a little with the quantity, so I’ve basically been making all of my meals pink this week and let me tell you- it tastes good on everything. Don’t skip it!

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Greens and Grains II
Serves 4

Apple Sautéed Red Cabbage
2 tbsp coconut oil
1 leek, chopped
2 crispy apples, thinly slices
1 red cabbage, chopped
1/2 cup apple cider vinegar
1/2 cup water
1/4 tsp sea salt

Assemble:
In a large pan, sauté the chopped leek in coconut oil until translucent and then add in the apple slices. Cook for 4-5 minutes until soft and then add in the red cabbage, apple cider vinegar, water and sea salt. Cover and let cook on medium heat for 20-25 minutes, stirring every now and then.

Fluffy Black Quinoa
1 cup dry black quinoa
2 cups water
1/4 tsp salt
Juice of 1/2 lemon
1 tbsp olive oil

Assemble:
Bring the quinoa to a boil with the water and salt, turn the heat down, and let simmer with the lid on for the time instructed on the package. Mine takes 25-30 minutes, but some only take 15 minutes. When cooked, fluff up with a fork and add in the lemon juice, olive oil and more salt if needed.

Lemony Sautéed Kale
2 tbsp coconut oil
2 cloves of garlic, crushed
3-4 stems curly kale, stemmed and washed
2 tbsp lemon juice
1 tbsp tamari

Assemble:
Sauté the crushed garlic in coconut oil for 2-3 minutes, until golden. Then add in the kale, lemon juice, tamari and stir until the kale is fully coated. Cover with a lid and cook it down for 3-4 minutes, until vibrant and soft.

White Bean Dip
1 can butter beans or cannellini beans
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp un-hulled tahini
1/4 tsp sea salt

Assemble:
Rinse the beans well under cold water, and then throw everything into your food processor. Blend until creamy.

Beetroot and Tahini Dressing:
1 large beetroot, peeled (raw if you have a good food processor, baked for 20 minutes if not)
3 tbsp un-hulled tahini
1/2 cup water
1 tbsp maple syrup
Pinch of sea salt

Assemble:
Blend the beetroot in your food processor for a minute or so, until broken down. Add in the tahini and blend the two until they form a paste. Add in the maple syrup sea salt and then the water, little by little, and blend for 2-3 minutes until completely smooth.

Put it all together:
Cook everything in the order I wrote it. I start with starting to cook the red cabbage, and in the meantime cook the quinoa and kale and last make the white bean dip and beetroot tahini dressing.

Enjoy!

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