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Coconut Rice, Tofu, and Kale Salad

Coconut Rice, Tofu, and Kale Salad


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1 serving

Ingredients

  • 1/2 cup leftover Black Rice with Coconut

  • 3 ounces leftover Tofu

  • 2 cups shredded Tuscan kale

  • 2 tablespoons Sesame-Miso Vinaigrette

  • 2 tablespoons Spiced Peita and Cashew Crunch

Recipe Preparation

  • Ingredient Info: Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, and cavolo nero, has long, narrow, very dark green bumpy leaves; it is available at farmers’ markets and some supermarkets.

  • Toss together rice, tofu, kale, and sesame dressing in a medium bowl. Top with Spiced Pepita and Cashew Crunch.

Photos by Kimberley Hasselbrink

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Makes 4 small servings

100 g finely shredded kale
1/2 lemon
15 ml citrus olive oil
0.5 g vanilla salt
30 g raw cashews
1 small mango (300 g)
15 g unsweetened coconut flakes

1. Wash and thoroughly dry the kale leaves. Fold in half lengthwise and cut away the thick stem. Roll up and cut crosswise into thin shreds, then cut once in the other direction. Put kale into a large bowl.
Add the lemon juice, olive oil, and salt, and massage the kale with your hands until it’s glossy green and soft.

2. Toast the cashews in a dry skillet over medium heat, making sure not to burn them. Let cool.

3. Cut the mango by slicing it lengthwise. Cut down to the skin evenly in both directions to make little mango squares. Flip the skin inside out and cut the pieces off straight into the bowl.
Add the toasted cashews and coconut and stir. Taste with more salt if needed.

Tofu and Vegetables with Asian Cilantro Sauce

Ingredients:
1 bunch cilantro, stems removed, chopped
4 garlic cloves, minced
2 scallions, chopped
1/2 tsp red pepper flakes
3 Tbsp low-sodium soy sauce
3 Tbsp white wine vinegar
1 Tbsp sugar
2 tsp hoisin sauce
2 tsp toasted sesame oil
6 carrots, peeled and largely chopped
1 cup edamame beans
1 lb potatoes, cut into bite-size pieces
14 oz extra firm tofu, cubed
salt and pepper, to taste
1 cup brown rice, dry

Directions:
1. Preheat oven to 475 F.

2. Cook rice according to package directions. Simmer while preparing the rest of the meal.

3. Line 2 baking sheets with tin foil and oil it. On one sheet, arrange the tofu. Dizzle with some oil and sprinkle with salt and pepper, to taste. Bake for 30 minutes.

4. On the other sheet, arrange the potatoes and carrots. Insert into oven with the tofu (10 minutes into baking) and bake for 20-25 minutes.

5. Soak edamame in a bowl of warm water to warm up.

6. Combine the cilantro, garlic, scallion, pepper flakes, soy sauce, vinegar, sugar, hoisin sauce, and sesame oil in a bowl. Set aside.

7. Toss the potatoes, carrots, edamame, and tofu with the sauce. Serve over brown rice.


Coconut jasmine rice with sesame tofu

This coconut jasmine rice with sesame tofu is the perfect Asian-inspired buddha bowl! It’s loaded with edamame, pickled cabbage, and fresh vegetables, all on top of delicious coconut-infused rice!

I recently saw an episode of a show called ‘mind of a chef’ on Netflix that was all about rice. While I already knew we have many kinds of rice, (white rice, brown rice, sushi rice…etc.) I did not know the extent of complex and unique each type of rice is. It was honestly just fascinating!

After watching it I suddenly became more aware of my textures and flavours in different types of rice. Basmati rice, sushi rice, and jasmine rice are all white rice, but totally different! I think one of my favourites is jasmine rice.

This type of rice is native to Thailand and has a sweet and almost popcorn-like smell when you cook it. I find it goes particularity well with coconut milk! The coconut jasmine rice in this dish is slightly sweet & salty, and oh so creamy!

This recipe for coconut Jasmin rice with sesame tofu is one my favourite go-to Asian dishes. It’s such a comforting and wholesome dish while using fresh and natural ingredients.

The beauty of this bowl is you can top it off with any veggies of your choice! I personally love this with pickled vegetables, avocado, and edamame beans.


Nutrients in Kale

Now, how about we dive into the beneficial nutrients we gain from chowing down on this handsome leafy fellow?

Kale is packed with Vitamins such as A, C, K, and folate, a B Vitamin that is vital to brain development.

It has 2.5 grams of fiber per serving that helps regulate blood sugar.

Protein is also in those leaves coming in at almost 3 grams per serving!

Kale even has omega-3’s – true, not as much of the healthy fat as some sources, but yet, it’s a plant, and it provides omegas!

Is the idea of healthy fat coming from greens, wild, or is that just my take?

And to help protect us against cataracts and macular degeneration, kale provides us with the minerals phosphorus, potassium, calcium, and zinc.

Check out this article by WebMD to read more about the nutritional benefits of kale. The report also provides a few words about the various types of kale – there’s quite a few!


Coconut Rice, Tofu, and Kale Salad - Recipes

Here’s a healthy and toddler-friendly meal (little tofu cubes for little hands!) inspired by a recipe in Heidi Swanson’s Super Natural Every Day. Baked, marinated tofu, along with crispy kale and toasted coconut sit atop a bed of warm farro. If you liked the kale chips recipe you’ll probably be all over this. I really didn’t measure the marinade ingredients, so taste as you go until you get to a flavor balance you like.

Yeah, he’s inhaling! It’s about time you started posting again, by the way. How many times have we made this?

Okay, *I’ve* made this at least three times before, Buster Brown.

Sigh… really? Okay, yeah, never with the tofu. Which was my idea anyway.

I’m not taking credit for it — even though I want to… yumma.

I’m taking credit for getting seconds.

Toasted Coconut and Kale Salad with Baked Tofu
1 16-oz package extra-firm tofu
1/4 cup soy sauce/liquid aminos
1/8 cup rice wine vinegar
1 tbsp sesame oil
1 tsp lime juice
1 tsp sugar
1/3 cup extra-virgin olive oil
1 bunch kale, stems and stalks removed, chopped
1 cup unsweetened large-flake coconut
2 cups cooked farro

Preheat the oven to 400°F.
To prepare the tofu marinade, in a small bowl mix the soy sauce (or liquid aminos), rice wine vinegar, sesame oil, lime juice, and sugar whisk until incorporated. Cut the tofu into bite-sized cubes, place in a shallow baking dish, and cover with the marinade, ideally for an hour or longer.
When ready, line a shallow baking pan with parchment paper and, using a slotted spoon, transfer the tofu to the pan. Reserve the marinade.
Bake the tofu for 30-40 minutes or until desired firmness, flipping the tofu once to brown evenly.
While the tofu is baking, to prepare the kale and coconut, whisk the olive oil with 3 tbsp of the reserved marinade in a small bowl. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake in the oven for the last 12 or so minutes with the tofu, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
Remove from the oven and transfer the kale mixture to a medium bowl to taste. If it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale and tofu. Serve warm.


Black Rice Salad with Crispy Kale and Caramelized Coconut Recipe

Serves 4ish

Adapted from Super Natural Everyday by Heidi Swanson, one of my favorite vegetarian cookbooks.

Ingredients:

1/4 cup extra virgin olive oil

1 bunch of kale, thick leaves removed and leaves roughly chopped

3/4 cup large unsweetened coconut flakes

Instructions

Bring 2 cups of water to a boil with black rice. Reduce heat, cover and simmer 50-60 minutes until rice is tender and water is absorbed. Set aside to cool. If you need to quickly cool, spread on a baking sheet and refrigerate.

Preheat oven to 350 degrees. In a medium bowl, whisk together olive oil, sesame, soy sauce, garlic and cayenne.

Spread chopped kale evenly across two large baking sheets. Toss with coconut. Drizzle with about 3/4ths of the dressing. Place in the oven and bake 12-18 minutes until the coconut is golden and the leaves are slightly crispy around the edges. You may need to swap the pans positions in the oven (from upper to lower rack and visa versa) halfway through cooking.

Remove kale from the oven and transfer to a large bowl. Add black rice, remaining dressing and toss to combine. Serve warm. Leftovers can be enjoyed cool or at room temperature.


Rice before liquids

The process for this recipe is quick and easy. The majority of your time will be letting the rice simmer while you clean up and relax (here’s hoping for that last part).

Once you toast the coconut and sesame seeds, you’ll want to transfer them into a bowl and then, while the pan is hot, drop in your turmeric and scallions. Give 30 seconds moving the scallions before you add the rice.

Yes, we’re adding the rice before the liquid. This helps to toast it and bring out even more of the nutty flavor. Brown rice needs no more than 2 minutes for toasting. If you are out of patience, you can skip this step and just get the rice, coconut milk, and broth in the pot.

Be sure when you add the liquids that you scrape the bottom of the pan. This will free any bits of scallions, turmeric, and toasted rice. This helps to keep the rice from sticking.


Recipe Summary

  • 1 bunch kale
  • 2 cloves fresh garlic, minced
  • 2 teaspoons ras el hanout
  • 1 pinch salt
  • 1 teaspoon coconut oil
  • ½ cup coconut milk

Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.

Mix garlic, ras el hanout, and salt together in a small bowl with a fork.

Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.

Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.


Coconut-Turmeric Rice with Kale and Cashews

A hearty side dish perfect for accompanying many Indian dishes, this healthy dish also makes a great meatless Monday meal served alongside dal. An All-Clad Electric Rice & Grain Cooker takes all the guesswork out of cooking the rice simply set it to the “white rice” setting and it will beep when your rice is finished cooking.

Coconut-Turmeric Rice with Kale and Cashews

Ingredients

  • 2 Tbs. coconut oil
  • 1 yellow onion, finely diced
  • Kosher salt and freshly ground pepper
  • 1 tsp. ground turmeric
  • 1/2 tsp. garam masala
  • 1 cup (7 oz./220 g) basmati rice, rinsed
  • 2 garlic cloves, finely chopped
  • 2 bunches Tuscan kale, stemmed and leaves coarsely chopped
  • 1 can (14 oz./440 g) coconut milk
  • 1 Tbs. fresh lemon juice
  • 1 cup (5 oz./150 g) cashews, toasted and coarsely chopped
  • Pomegranate seeds for garnish (optional)

1. In a fry pan over medium heat, warm 1 Tbs. of the coconut oil. Add the onion and 1 tsp. salt and cook until the onion is translucent and tender, about 4 minutes. Add 1/2 tsp. pepper, the turmeric and garam masala and cook until fragrant, about 1 minute more. Add the rice and stir to coat the grains. Cook until the rice is lightly toasted, about 2 minutes. Transfer the rice mixture to a rice and grain cooker and add 2 cups (16 fl. oz./500 ml) water. Set to the “white rice” setting and cook according to the manufacturer’s instructions until the cooker beeps, about 30 minutes.

2. Meanwhile, in a large sauté pan over medium heat, warm the remaining 1 Tbs. coconut oil, Add the garlic and cook, stirring, until golden, about 30 seconds. Add the kale to the pan and cook until it starts to wilt, about 2 minutes. Add the coconut milk, reduce the heat to low and cook, stirring occasionally, until the kale is tender and most of the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt.

3. To serve, divide the rice among 4 bowls. Top each with an equal amount of the kale mixture and sprinkle with the cashews. Garnish with pomegranate seeds and serve immediately. Serves 4.


Toasted cashew and coconut greens noodle salad

Serves 4
200g rice noodles (I use brown rice)
A few large handfuls mixed greens (Swiss chard, kale, spinach)
150g sugar snaps

For the dressing
2 tbsp tamari or soy
2 tbsp sesame oil
2 tbsp honey
1 tbsp brown rice vinegar
Zest and juice of 1 lime
1 garlic clove, peeled and grated
1 thumb of ginger, peeled, grated

For the topping
100g cashews
4 tbsp sesame seeds
4 tbsp unsweetened desiccated coconut
A small bunch of coriander
A small bunch of mint
2 spring onions, very finely sliced
½ red chilli, finely sliced

1 Preheat the oven to 200C/400F/gas mark 6. Put the noodles in a large heatproof mixing bowl and cover with boiling water. Soak according to packet instructions, then drain and rinse with cold water.

2 Put the cashews on a baking tray in the oven for 4 minutes, then, once they have toasted for 4 minutes, add the sesame seeds and the coconut. Cook for another 4-5 minutes, or until golden. Meanwhile, whisk the dressing ingredients together and set aside.

3 Transfer the noodles to a large bowl, pour half of the dressing over and toss well to coat.

4 Finely chop the coriander stalks and stir through the noodles. Finely chop the rest of the herbs and put into a little portable container for later.

5 Wash the greens, then spin them dry. Remove any tough stalks, stack the leaves, roll up and slice into thin ribbons, then add to the noodles with the spring onions and the chilli.

6 Once the nuts, seeds and coconut are golden, allow them to cool and put them into a little container, too.

7 Once at your picnic and ready to eat, toss the herbs and the coconut mixture through your noodles and serve.


Watch the video: πιλάφι με λαχανικά και κουρκουμά!!!


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