The ultimate “superfood” recipe… from a super friend!

25 Nov

After hearing me complain about not having the time and energy to cook often, my near and dear friend JC offered to write a guest post on a fabulous recipe she recently cooked up.  It sounded so good that I was sufficiently motivated to get in the kitchen earlier this week to try it out for myself.  Thank you, Jess!

My life and gastrointestinal system was changed forever after 2 years of cohabitation with Lisa. Brownies made with black beans? Substituting applesauce for oil in cake? And perhaps the most influential dietary change involved making rabbit food aka bran buds part of my daily routine.

Four years since I spread my wings and moved out on my own, I continue to be inspired by Lisa’s baking and cooking creations! How does she manage to make such healthy, fibre-packed creations so damned delicious. My own culinary adventures range from comical failures (really, how does one manage to mess up the peanut butter cookie recipe on the back of the jar) to raging successes – which I am sharing with you today.

While having never made kale before, I have often read about its wonder as a “superfood!!” Classic google search “healthy recipe and kale and delicious” (those people at google really can read my mind), led to this truly delectable concoction! Immediately after having my first bite, I texted, “I literally just made the most delicious creation of life…I think it is blog worthy.” So here you are! Enjoy!

Nutritious and Delicious!


Squash, Tofu, and Kale Curry
(from Eatingwell.com)

Due to my life in Northern Ontario, my odd working hours, and limited grocery store hours, I made a couple small modifications – using an acorn squash and green curry paste instead of what was listed on the recipe.  Note: I (Lisa) made a few other substitutions of my own which can be found below.

2 tablespoons curry powder, preferably Madras
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 (16-ounce) package extra-firm or firm, water-packed tofu
4 teaspoons canola oil, divided
1 large delicata squash, halved, seeded and cut into 1 inch cubes  (I used 1 medium butternut squash)
1 medium onion, halved and sliced
2 teaspoons grated fresh ginger
1 14-ounce can “lite” coconut milk
1 teaspoon light brown sugar
8 cups coarsely chopped kale or chard, tough stems removed
1 tablespoon lime juice, plus more to taste
Optional: Sriracha for added heat!

  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  3. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes.  (Note: I boiled the squash for ~5-10 minutes before adding it at this step, but I think it will probably cook through if you follow the recipe as written).  Add coconut milk and brown sugar; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
  4. Remove from the heat and stir in lime juice.

Makes 4 servings.  Per serving: 410 kcal, 47 g CHO, 9 g fibre, 19 g fat (6.6 g saturated), 22 g protein, 373 mg sodium.

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