true food kitchen

The Tuscan Kale salad from True Food Kitchen is what kale salad dreams are made of!  The kale is lightly tossed in a garlic/lemon dressing with just the right amount of tang.

True Food Kitchen's Tuscan Kale Salad

Lacinato (Dinosaur) kale

lemon juice

olive oil

garlic cloves, crushed

salt and pepper,

red chili pepper flakes, to taste (I like about 1/8 tsp)

lemon

Pecorino Romano cheese, freshly grated (optional)

bread crumbs (optional)

In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, red chili flakes, salt and pepper.

Rinse and tap dry kale leaves and remove stems.  Cut leaves into ribbons.  Add to a large bowl.

Pour dressing over chopped kale and add half of the cheese, if using.  Toss to coat evenly.  Top with remaining cheese and breadcrumbs, if using.

This is a reduced oil adaptation of True Food Kitchen&#039;s Cilantro Pesto served in their Ancient Grains Bowl.

Cilantro Pumpkin Seed Pesto

cilantro

pumpkin seeds

garlic

cumin

kosher salt (or flaked sea salt)

orange juice

lime juice

grapeseed oil

extra virgin olive oil

Place all ingredients in a blender or small to medium food processor, puree until smooth. Makes about 1.5 cups.

The Ancient Grains Bowl is one of my favorite vegan menu items at True Food Kitchen. Here is a reduced oil adaptation.

Ancient Grains Bowl

mushrooms

charred, roasted, onions

grains

snow peas broccoli

avocado pitted (quartered & sliced)

ginger

lemongrass

turmeric

salt

TBSP extra-virgin olive oil

red quinoa

brown rice

farro (spelt)

water

yams

rice vinegar

sambal olek

sugar sugar

white miso paste sub chickpea miso if needed for soy allergy

sesame oil

grapeseed oil olive oil

cilantro (cut thick stems off if desired)

orange juice (about the juice of half of one orange)

Preheat the oven to 415 degrees F.   Lightly toss cubed yams in 2 – 3 TBSPs of the grapeseed oil. Line two baking sheets with parchment paper or a sil-mat and spread the yams out evenly on the two baking sheets. Bake for 15 minutes and toss them. Then bake for 15-20 more minutes or until golden brown. Optional: Toss them again, turn the heat off and let them sit in the oven for 10 – 30 minutes. This dries them out a little, giving them a more concentrated flavor. I recommend this if you have the time.

Roast the yams

In a blender, combine the vinegar, sambal, soy sauce, sugar, salt, miso paste, and water. Blend until incorporated and smooth.

Add sesame oil and grapeseed oil into vinegar mixture and blend until emulsified.

Make the Miso Vinaigrette

Preheat oven (or lower temp) to 400 degrees F. Toss roasted yams with Miso Vinaigrette and transfer evenly to two baking sheets. Bake until the glaze is bubbly, glossy, slightly browned, and a little thicker, and the yams are hot, about 15 minutes. Flip or toss with a spatula at 10 minutes.   Serve or let cool and store. The glaze will be molten-lava-hot; avoid burning your mouth. Sprinkle with toasted or black sesame seeds if desired.   Cold prepped yams take a little longer to cook than hot-out-of-the-oven roasted yams. Additionally, if one pan has more glaze than the other it may need a little longer as well.  Instructions

Combine yams &amp; Miso Vinaigrette

Place all ancient grains ingredients into the Instant Pot. Close the lid, lock and seal the knob. Set to manual HIGH pressure for 20 minutes. Then release steam and let sit for 10 minutes on the keep warm setting. Stir and serve or store.

If the grains look a little wet, let them sit with the lid off for around 5 minutes and they should absorb any extra water.

Ancient Grains

Place all ingredients in a blender or medium food processor. Puree until smooth, scraping down sides with a spatula. Makes about 1.5 cups.

Cilantro Pesto

Sauté the mushrooms and onions on the stovetop, or use marinated portobellos. For blanched snow peas &amp; roasted broccoli instructions, see notes below. Slice and spoon out the avocado and assemble the bowl. When plating, the ancient grains go in first and the rest is up to you. I usually meal prep this, heat, and then top with the pesto and avocado, which are best cold. For more topping options, see notes below.

To Plate

This recipe is adapted for the Instant Pot from the True Food Kitchen Ancient Grains recipe which is cooked in the oven. Using the Instant pot is quicker and just as tasty.

Instant Pot Ancient Grains

Place all Ancient grains ingredients into the Instant Pot. Close the lid, lock and seal the knob. Set to manual HIGH pressure for 20 minutes. Then release steam and let sit for 10 minutes on the keep warm setting. Stir and serve or store. If the grains look a little wet, let them sit with the lid off for around 5 minutes and they should absorb any extra water. I have successfully made several double batches in the Instant Pot.

True Foods: Spaghetti Squash Casserole

spaghetti squash

carrots,

celery,

yellow onion, diced

red bell pepper, diced

(28 ounces) crushed tomatoes

Red pepper flakes

dried basil

dried oregano

allspice

garlic, chopped

mozzarella

Parmesan cheese

Inspired by True Food Kitchen, this guacamole sneaks in edamame for a protein-packed dip that is loaded with flavor.

Edamame Guacamole

avocados (about 1lb (including pit/skin))

edamame (about 1 cup)

jalapeno (optional)

red onion (roughly chopped, about 5 ounces)

salt (less/more

Bring a small pot of water to a boil. Add edamame and cook until tender. Rinse with cold water and set aside.

In the bowl of a food processor, combine edamame and flesh of one avocado. Blend until edamame is finely chopped. Don&#39;t worry, it&#39;s normal for it to appear a bit gritty or grainy.

To the processor, add the remaining ingredients and pulse until a chunky but somewhat smooth texture is achieved. Taste test to see if you prefer more acidity (lime/lemon juice) or salt and adjust as desired.

Serve immediately and enjoy, or store leftovers in an airtight container for up to 5 days.

Top 6 true food kitchen recipes from across the web

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Top Tags

True Food Kitchen's Tuscan Kale Sal...

Cilantro Pumpkin Seed Pesto

Ancient Grains Bowl

Instant Pot Ancient Grains

True Foods: Spaghetti Squash Casser...

Edamame Guacamole

Top 6 true food kitchen recipes from across the web

The most viewed true food kitchen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

True Food Kitchen's Tuscan Kale Sal...

Cilantro Pumpkin Seed Pesto

Ancient Grains Bowl

Instant Pot Ancient Grains

True Foods: Spaghetti Squash Casser...

Edamame Guacamole

The most viewed true food kitchen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine