Skip to main content

Broiled Kale Salad with Balsamic Plums and Tofu Ricotta

The time has come to start testing ideas for the holidays.

The criteria for holiday cooking: 1) the dish must be relatively quick and easy to make. We have a pretty big (extended) family these days and we're always on the go-go-go with little time for rest or ourselves, but when the holidays come around our schedules always seem to take it up a notch. Working full-time, being a mom, pretending to be Janis Joplin, finding the perfect gifts, cocktail hours, and last minute dinner parties take up the whole damn 24 hours (actually that's my life all the time, but for some reason November-January everything seems exponentially busier). That all being said the food has to be quick and easy to assemble; 2) the dish must taste/look more complex/fancier than it really is. The holidays are a magical time and the food should match; 3) the dish has to be cheap. I'm a giver. Gift giving is one of my favorite things and I'm good at it, too. I will recklessly spend my entire month's salary on the perfect gifts for my friends and family; which means I rarely have money left over for food; so I got to keep cheap.

I'm sure by now, you've probably guessed that this dish totes fits all three guidelines for what makes a great holiday dish;
  1. Quick? Check. It took me about 15 minutes start to finish to make this dish. Hell the oven didn't even get to preheat all the way.
  2. Fancy? Check. I mean look at it. The lighting sucks but that dish is beautiful. You can't deny that shit.
  3. Cheap? You know it! The dino kale cost about $.10 a leaf, the plums cost about $.35 per fruit, I used about $.10 worth of basil, and about $.74 worth of tofu; add all that together and a bit of extra change to cover the few other ingredients and you're spending less than $.75 per serving. Now, that's what I call cheap. 
This would make an excellent dish for a Christmas Cocktail party or a Friendsgiving Potluck. 



olive oil
4 large leaves of dino kale
4 plums, thinly sliced
3 tbsp balsamic vinegar
2 tbsp fresh minced basil, divided
1 tsp agave
4.5 oz extra firm tofu, crumbled
1 tbsp tahini
1 tbsp nutritional yeast
pinch of nutmeg
1 1/2 tsp miso
juice from 1 lemon
pinch black pepper
  1. Preheat your broiler to high and do a light coating of olive oil on your completely intact kale leaves. Place on a cookie sheet and wait for the go ahead. 
  2. In a mixing bowl mix together the sliced plums, balsamic, 1 tbsp of basil, and agave; set aside.
  3. In another mixing bowl, combine the rest of the ingredients: tofu through black pepper (including the other tablespoon of basil), to make a ricotta cheese. 
  4. After everything is combined and the broiler is hot, pop the dino kale in for 2 minutes or less. The edges should start to brown, the inner portion of the leaf should be bright green, and the whole thing should be tender enough to eat but still have a little crunch to it. 
  5. Mound up the ricotta cheese and plums inside the kale and leaves and drizzle with the extra basil balsamic from the bottom of the plum bowl.

Comments

Popular posts from this blog

RESTAURANT REVIEW: Firenza

...

I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…