Vegan Tofu Scramble

Vegan Tofu Scramble
Number of Servings
Serves 4
Ingredients
  • Ezekiel 4:9 Sprouted Flax English Muffins
  • 1 tbsp olive oil
  • 1 shallot, diced
  • 2 tsp garlic, chopped
  • [q:1/2] cup red bell pepper, diced
  • 1 cup kale
  • 1 block of firm tofu*
  • [q:1/2] tsp black pepper
  • [q:1/2] tsp sea salt
  • 2 tsp nutritional yeast
  • [q:1/4] tsp turmeric
Directions
  1. Fork split and toast the Ezekiel 4:9 Sprouted Flax English Muffins
  2. Warm a large skillet over medium heat. Once hot, pour in olive oil.
  3. Pour in the shallots, garlic and red bell pepper and kale. Sautee for five minutes or until softened.
  4. Add firm block of tofu to the skillet. Scramble into small egg-sized pieces.
  5. Season the tofu mixture with black pepper, sea salt, nutritional yeast and turmeric.
  6. Ensure that the tofu, vegetable mixture and seasoning are well-incorporated.
  7. Spoon the scramble onto the Ezekiel 4:9 Sprouted Flax English Muffin.
  8. Enjoy either open-faced, or as a sandwich!

Kale, Butternut Squash, & Pomegranate Salad

Kale, Butternut Squash, & Pomegranate Salad
Prep Time
60 min prep time
Number of Servings
8
Ingredients
  • 1 large butternut squash (about 3 lb), peeled and cut into [q:3/4]-inch cubes
  • [q:1/4] cup olive oil, divided
  • 5 cloves peeled garlic
  • [q:1/2] tsp ground turmeric
  • [q:1/4] tsp salt
  • Freshly ground black pepper
  • [q:1/2] cup chopped walnuts*
  • 2 large bunches (about 2 lb total) lacinato (Tuscan) kale, stemmed and thinly sliced
  • [q:1/4] cup fresh lemon juice (from 1 large lemon), divided
  • Sea salt
  • 1 Tbsp apple cider vinegar
  • 1 tsp pure maple syrup
  • 1 Tbsp Dijon mustard
  • 1 shallot, finely chopped
  • 1 cup pomegranate seeds (from 1 large pomegranate)
Directions
  1. Preheat oven to 400°. Place cubed squash on a baking sheet, and drizzle 1 teaspoon of the oil over. Add whole garlic cloves, turmeric, salt, and pepper. Toss to evenly coat
  2. squash with oil and spices. Spread squash evenly around pan and roast for 30 to 40 minutes until fork tender.
  3. While squash is roasting, heat 1 teaspoon of the oil in a small skillet over medium-high heat. Add walnuts and cook, stirring occasionally, until they are just golden brown, 2 to 3 minutes. Set aside.
  4. Prepare kale by slicing it into thin strips. Add 2 tablespoons of the lemon juice and a pinch of sea salt and massage into kale to wilt. Set aside. (NOTE: If you are prepping this recipe the day ahead, only add lemon and massage kale the day it’s served.)
  5. When squash and garlic are done roasting, remove garlic pieces and add them to a medium bowl or food processor. Add remaining oil, remaining lemon juice, apple cider vinegar, maple syrup, mustard, and shallot. Whisk or pulse until smooth.
  6. In a large mixing bowl, combine kale with about of the dressing. Toss until kale is lightly coated. Add more dressing to taste. (Reserve any leftover dressing for another use.)
  7. Add roasted squash and pomegranate seeds to kale. Toss to combine. Transfer to a serving bowl. Top with toasted walnuts.
Nutrition Info
236 Calories, 8 g Protein, 37 g Carbohydrates, 9 g Fiber, 9 g Total fat (1 g sat), 291 mg Sodium, [nutrition:5] Vitamin A, B6, C, K, Folate, [nutrition:3]​ Vitamin E, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), Calcium, Magnesium, Potassium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Iron, Zinc

Crispy Kale Salad with Spicy Avocado Dressing

Crispy Kale Salad with Spicy Avocado Dressing
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients

Salad

  • 1 bunch kale, leaves torn into bite-size pieces (approximately 8 cups)
  • [q:1/8] cup avocado oil
  • 1 yellow bell pepper, seeded and sliced into strips
  • [q:1/4] cup pumpkin seeds

Dressing

  • 1 avocado
  • [q:1/4] cup plain yogurt
  • [q:1/4] cup lime juice
  • 1 jalapeño pepper, chopped*
  • [q:1/4] cup chopped cilantro
  • Salt and freshly ground black pepper
Directions
  1. Preheat oven to 400°.
  2. Make salad: In a large bowl, rub kale leaves with oil.
  3. Transfer kale leaves to a roasting pan and roast for 12 minutes, or until leaves become crispy and slightly browned. Set kale leaves aside.
  4. Make dressing: In a high-speed blender or food processor, blend avocado, yogurt, lime juice, jalapeño, and cilantro until mixture is smooth. Add salt and pepper to taste.
  5. Divide crispy kale leaves, sliced bell pepper, and pumpkin seeds among 4 bowls. Drizzle with dressing and serve immediately.
Nutrition Info
229 Calories, 6 g Protein, 13 g Carbohydrates, 6 g Fiber, 19 g Total fat (3 g sat), 316 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:2] Vitamin A, B6, Folate, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), E, Iron, Potassium, Zinc

Stuffed Crimini Mushrooms with Kale and Sausage

Stuffed Crimini Mushrooms with Kale and Sausage
Prep Time
45 min
Number of Servings
makes 20 mushrooms
Ingredients
  • 20 medium crimini mushrooms
  • 3-4 Tbsp avocado oil or melted coconut oil or ghee, divided
  • 1 medium onion, diced small
  • 3 cloves garlic, minced
  • 1 lb gluten-free chicken sausage (without casing)
  • 1 red bell pepper, diced small
  • [q:1 1/2] cup chopped kale leaves
  • [q:2/3] cup almond meal*
  • [q:1/2] tsp sea salt
  • [q:1/4] tsp black pepper
Directions
  1. Preheat oven to 350°.
  2. Rinse and dry mushrooms. Remove stems. Reserve stems for making vegetable broth, if desired; place in a food storage bag and freeze.
  3. Toss mushroom caps in a bowl with 1 to 2 tablespoons of the oil or ghee. Set aside.
  4. Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for
  5. 3 minutes to allow onion to soften. Add sausage and break apart with a spoon or spatula into very small pieces. Cook for 4 to 5 minutes to allow sausage to cook most of the way through. Add bell pepper and kale and sauté for 2 to 3 more minutes, just long enough to allow kale to wilt.
  6. Remove skillet from heat and add almond meal, salt, and pepper. Stir until well combined.
  7. Spread mushroom caps out evenly on sheet pan and, using a scoop or a spoon, stuff each one with a generous amount of kale and sausage mixture, packed tightly into a mound. Place in oven for 25 minutes. You may want to cover mushrooms with foil after the first 15 minutes to prevent overbrowning.
Nutrition Info
Per serving (4 mushrooms): 405 Calories, 20 g Protein, 14 g Carbohydrates, 4 g Fiber, 31 g Total fat (5 g sat), 699 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:4] Vitamin B2 (riboflavin), B3 (niacin), B6, Phosphorus, [nutrition:2] Vitamin B12, [nutrition:1] Vitamin A, B1 (thiamine), Calcium, Folate, Iron, Potassium, Zinc

Chanterelle Toast with Poached Eggs and Kale

Chanterelle Toast with Poached Eggs and Kale
Prep Time
40 minutes
Number of Servings
serves 2
Ingredients
  • 2 handfuls kale, stalks removed and leaves torn into bits
  • [q:3 1/2] oz chanterelle mushrooms, or mixed wild mushrooms, torn into chunks
  • 1 Tbsp cold-pressed rapeseed oil or olive oil, plus a little extra for drizzling
  • 1 garlic clove, very finely chopped
  • Salt and freshly ground black pepper
  • 1 small handful of parsley, roughly chopped
  • 2 large eggs
  • 1 Tbsp white wine vinegar
  • 2 slices sourdough bread
Directions
  1. Bring a large pan of water to boil. Blanch kale for a minute or two. Remove with a slotted spoon and drain, squeezing out any excess water. Keep water simmering while you tear mushrooms.
  2. Heat oil in a large saucepan and add mushrooms, taking care not to overcrowd them. Fry for 4 to 5 minutes until golden and softened.
  3. Add garlic to pan and fry for a minute until no longer fragrant. Add kale and stir through for a minute or two until all water has evaporated and leaves starts to crisp up, about 5 minutes. Season with salt and pepper and sprinkle in most of the parsley.
  4. Meanwhile, crack eggs into a couple of ramekins or cups. Add vinegar to the pan of simmering water and swirl with a spoon to create a whirlpool. Hold ramekin close to surface of water and quickly tip one egg into swirling water. Increase heat slightly and poach egg for 2 minutes until set. Remove and set aside while you repeat with other egg.
  5. Toast sourdough and drizzle with a little more oil. Divide mushrooms and kale between toasts. Top with poached eggs. Sprinkle with a little more parsley and a good grinding of pepper.
Nutrition Info
229 Calories, 11 g Protein, 18 g Carbohydrates, 5 g Fiber, 13 g Total fat (2 g sat), 344 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin B2 (riboflavin), B3 (niacin), D, Iron, Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B6, B12, C, E, Folate, Magnesium, Zinc

Lemony Lentil Soup with Mushrooms & Kale

Lemony Lentil Soup with Mushrooms & Kale
Prep Time
45 min prep time
Number of Servings
serves 2
Ingredients
  • [q:1 1/2] Tbsp olive oil
  • 1 large white or yellow onion, chopped
  • 4 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 oz white mushrooms, sliced
  • Salt
  • [q:1 1/2] tsp dried thyme
  • [q:1/2] tsp dried rosemary
  • [q:1/4] tsp freshly ground black pepper
  • [q:1 1/2] cups dried green, brown, or French green lentils
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 small bunch kale, stemmed and chopped
  • 2 Tbsp freshly squeezed lemon juice
Directions
  1. Heat oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and cook, stirring occasionally, for 8 minutes, until vegetables are tender. Stir in garlic, mushrooms, and a generous pinch of salt. Cover and cook for 5 minutes, until mushrooms are tender and have released their juices.
  3. Stir in K teaspoon salt and the thyme, rosemary, pepper, and lentils. Pour in broth and water. Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, for about 30 minutes, until lentils are tender but not mushy.
  4. Stir in kale, cover, and cook for 10 minutes. Stir in lemon juice. Taste and adjust seasonings if desired.
  5. Serve piping hot.
Nutrition Info
257 Calories, 15 g Protein, 42 g Carbohydrates, 9 g Fiber, 5 g Total fat (1 g sat), 275 mg Sodium, [nutrition:5] Vitamin A, C, K, [nutrition:3] Vitamin B1 (thiamine), Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), B6, Iron, Potassium, [nutrition:1] Vitamin B3 (niacin), Calcium, Magnesium, Zinc

Creamy Au Gratin Potatoes with Kale and Gruyere

Creamy Au Gratin Potatoes with Kale and Gruyere
Prep Time
30 min prep time, 75 min cook time
Number of Servings
Serves 8
Ingredients
  • [q:1 1/2] cup Heavy Cream
  • [q:1/2] teaspoon Salt
  • [q:1/2] teaspoon Black Pepper
  • 2 cloves Garlic, smashed
  • 3 sprigs Thyme, fresh
  • 2 Tablespoon Butter
  • 3 cloves Shallots, diced
  • 4 large Kale leaves, finely chopped (discard stems)
  • 2 lbs. Red Potatoes, [q:1/8] inch slices
  • 2 oz. Gruyere Cheese, grated
  • 1 oz. Parmesan Cheese, grated
Directions
  1. Heat oven to 325 °F.
  2. Combine cream, salt, black pepper, garlic (peel the cloves and smash them gently with the palm of your hand) and thyme in a small saucepan. Place over medium heat and heat, stirring constantly, until the cream starts to bubble, 4 to 6 minutes. When cream starts to bubble, remove it from heat and continue stirring until it cools slightly. Let the cream sit while you prepare the rest of the dish (this will infuse the cream with flavor).
  3. Heat a large (12 inch) oven-safe skillet over medium-high heat. Add butter. When butter melts, add shallots and kale leaves. Sauté until kale is tender and bright green, around 4 minutes. Turn off the burner under the kale.
  4. Use a food processor or mandolin to slice the potatoes into [q:1/8] inch slices. (I think the dish is more beautiful with the peels on, but you can peel the potatoes first if you prefer.)
  5. Add the potatoes to the skillet, fanning them out over top of the kale.
  6. Use a slotted spoon to remove the garlic and thyme from the heavy cream. Pour heavy cream over potatoes.
  7. Cover the skillet tightly with foil and bake until the potatoes are tender, 75 to 85 minutes.
  8. Remove skillet from the oven and turn on the oven’s broiler. Discard foil.
  9. Sprinkle both types off cheeses over the potatoes, tucking some of the cheese between the potato slices.
  10. Return the skillet to the oven and broil until the top is golden brown, 5 to 6 minutes. (Keep a close eye on it to prevent burning.)

Kale, Butternut, and Gruyère Dressing

Kale, Butternut, and Gruyère Dressing
Prep Time
1 hour
Number of Servings
Serves 8
Ingredients
  • 1 medium butternut squash ([q:1 1/2] to 2 pounds), peeled and cut into [q:1/2] inch cubes
  • 1 medium onion, roughly chopped
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sea salt, divided
  • [q:1/2] tsp black pepper
  • 1 small bunch lacinato kale, ribs removed, shredded (about 4 cups lightly packed)
  • 1 Tbsp chopped fresh sage
  • 1 loaf Food For Life Gluten Free Sprouted For Life bread, cut into [q:1/2] inch cubes
  • 2 cups vegetable broth
  • 4 ounces Gruyère cheese, shredded
Directions
  1. Preheat oven to 400˚F. Lightly grease a 9x13" baking pan and set aside.
  2. On a large baking sheet, toss to combine squash, onion, oil, [q:1/2] tsp salt, and pepper, and spread in a single layer. Bake until squash is tender and browned, 20 to 25 minutes. Reduce oven temperature to 350˚F.
  3. In a large bowl, combine kale, sage, bread cubes, [q:1/2] tsp salt, and squash mixture. Transfer to prepared pan, pour broth evenly over the top, and sprinkle with cheese. Loosely cover with foil and bake 20 minutes, then remove foil and bake until stuffing is browned, about 10 minutes more.
Nutrition Info
378 Calories, 10 g Protein, 16 mg Cholesterol, 55 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 6 g Fiber, 14 g Total fat (3 g sat), 719 mg Sodium, [nut:5] Vitamin A, Vitamin C, Vitamin K, [nut:4] Phosphorus, [nut:2] Vitamin B6, Calcium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Folate, Iron, Magnesium, Potassium

Kale Salad with Mustard Dressing

Kale Salad with Mustard Dressing
Prep Time
15 minutes
Number of Servings
4
Ingredients

Salad

  • 4 cups kale, (1 bunch) remove hard stems and discard
  • 1 quart water, for blanching kale
  • 1 tsp fresh lemon juice
  • 2 pinches EDEN Sea Salt
  • 1 cup seedless red grapes, halved
  • [q:1/2] cup seedless green grapes, halved
  • 1 ripe avocado, seeded, peeled, sliced
  • [q:1/4] cup pine nuts, lightly dry pan roasted

Dressing

Directions
  1. Bring water to a boil in a medium saucepan.
  2. Add the kale and blanche 3 to 4 minutes.
  3. Remove, drain, and rinse under cold water to set the bright green color.
  4. Using a knife, slice the kale into small pieces. Place the kale in a mixing bowl and add the lemon juice and pinches of sea salt.
  5. Using your hands, massage the lemon juice and salt into the kale to help soften the leaves. Let sit while you prepare the dressing.
  6. Place all ingredients for the dressing into a blender and pulse until creamy. Pour into a serving container.
  7. Place the grapes in the bowl with the kale and toss.
  8. Add the avocado and gently toss.
  9. Place the salad in a serving bowl and garnish with pine nuts.
  10. Spoon the dressing over the salad before eating.
Nutrition Info
Per serving: 313 calories, 26g fat (69% calories from fat), 6g protein, 21g carbohydrate, 4g fiber, 0mg cholesterol, 289mg sodium

Vinegar and Sea Salt Kale Chips

Vinegar and Sea Salt Kale Chips
Prep Time
20 minutes
Number of Servings
4
Ingredients
  • [q:1/2] cup olive oil
  • [q:1/2] cup distilled white vinegar
  • 1 tsp fine sea salt
  • 1 bunch kale
Directions
  1. Preheat oven to 375°.
  2. In a large bowl, combine oil, vinegar, and salt.
  3. Add kale and massage oil mixture into kale leaves.
  4. Place on a lined baking sheet, making sure kale leaves do not touch each other. Bake for 7 to 10 minutes. Do not let kale leaves brown, or they will be bitter. Kale chips should be crunchy.
Nutrition Info
260 Calories, 2 g Protein, 4 g Carbohydrates, 1 g Fiber, 27 g Total fat (4 g sat, 20 g mono, 2 g poly), 323 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin A, E, Calcium, Magnesium, Manganese
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