Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Thursday, June 14, 2012

Stir-Fried Kale, Napa Cabbage and Snow Peas with Miso-Ginger Vinaigrette


My doctor reminded me the other day that I need to make sure I get lots of calcium in my diet to prevent osteoporosis.  Recently, I heard on the news that the U.S. Preventive Services Task Force recommends against taking vitamin D and calcium supplements to prevent osteoporosis, as studies show that taking them does not seem to reduce the occurrence of osteoporosis.  Other things I have read indicate that the best source of calcium is fruits and vegetables, because consuming calcium within animal products results in a metabolic process leading to your body actually excreting calcium.  Kale is one vegetable that is a particularly good source of calcium, so I bought a couple of bunches at the farmer's market and want to experiment with different ways to prepare it.  Today's recipe is one that I ate as a vegetarian main course last night.  With the brown rice, I found it filling and tasty.  Since snow peas are in season, I was able to buy them from a local farm, also.  


Olive oil for sautéing
2 cloves garlic, pressed

Sauce:
1 TBS rice vinegar
1 ½ tsp water
1TBS white miso
1 ½ tsp sugar
1 ½ tsp mirin
1 tsp ginger juice
1 ½ tsp tahini
1 1/2 tsp olive oil
½ tsp soy sauce

½ head of Napa cabbage
bunch of Kale (about 12 leaves)
3 cups Snow Peas
1 large carrot, sliced diagonally.

Make sauce:  combine all ingredients and stir with a fork until smooth.
Prepare vegetables:  remove core from cabbage and slice horizontally.  Strip kale greens from stems and discard stems; chop kale.

Heat olive oil in large skillet over medium heat.  Add garlic and stir quickly, then add cabbage and kale.  Cook for a few minutes, stirring, then add carrots.  When vegetables are cooked (carrots should just be crisp-tender), add snow peas and cook for a few more minutes, stirring.  Serve sauce at room temperature over sautéed vegetables.  Brown rice is a nice accompaniment.

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