Serves 4–6 (For all ingredients,please use organic versions if available)
1 tablespoon coconut oil ¾ pound Brussels sprouts, trimmed, thinly sliced 2 medium leeks, thinly sliced 2 cloves garlic, minced ½ teaspoon red pepper flakes ¼ cup goji berries 1 bunch kale, stemmed, thinly sliced 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 teaspoon sea salt 1 teaspoon ground coriander 3 cups cooked quinoa ¼ cup pistachios, roughly chopped ¼ cup fresh cilantro
Please visit www.PureLifeChef.com for more info on Chef Rebecca Frye and her vegan recipes.
- Chop the leeks finely.
- Preheat the oil in a pan and then sauté the leeks.
- Meanwhile, chop the Brussels sprouts finely. First, trim out the tough end, and then cut the Brussels sprout in half lengthwise. Turn it upside down to get a flat cooking surface and then chop crosswise into thin strips.
- When the leeks are getting soften, start adding the Brussels sprouts.
- Turn up the heat a little bit, and add in the salt and pepper.
- Add in some fresth ground black pepper.
- Add in the garlic, and the fresh ground coriander.
- Add in a little bit of red pepper flakes.
- When the Brussels sprouts and the leeks are getting bright green in color, it means they are almost done.
- Right towards the end, add in the goji berries. Mix for a while.
- Turn the heat off, and let it cool down.
- Meanwhile, start working with the kale.
- To massage kale, add about half a tablespoon of extra virgin olive oil into the kale.
- Add in a tablespoon of apple cider vinegar.
- Lastly, add in some fresh ground sea salt to help break down the kale.
- With our hands, start massaging the kale for a few minutes.
- Take a cup of raw quinoa and added 2 cups of water, and cooked it for 25 minutes until it becomes fluffy.
- Season it gently with salt and pepper. Mixed will.
- Let the quinoa cool down a litte bit so it won’t be too hot when it is added to the kale.
- Add in the quinoa to the kale, and then add in the Brussels sprouts mixture.
- Put the mixture into a bowl.
- Add in the rough chop pistachios.
- Add in some fresh cilantro, and lastly add in the bake tofu chunks.
- To prepare the baked tofu chunks, marinate some tofu in some tamari soy sauce, and then bake for about 20-25 minutes and chop into chunks.
- When serving, top it up with a few more goji berries and a little bit of rough chop pistachio.
- Ready to be served.
|