It's been a while since I blogged about food, but since this month we're celebrating St. Patrick's day & the first day of spring (and because of my love for all things green) begged for some kitchen magic.
What ya need from the pantry:
Sesame oil (splash)
Glorious kale (I used one bunch)
Ginger (to taste, I did 3 tablespoons)
Scallions (three-chopped)
Shelled Edamame (about a cup or so)
1 package Kelp noodles (rinsed and drained)
1 Ripe avocado
Splash of coconut milk
Gluten free tamari (to taste)
Rice wine vinegar (a scant tablespoon)
Sesame seeds would be great too!
What ya need to do:
Heat oil in large pan.
Add ginger, let it become aromatic- about a minute.
Add kale, edamame and scallions. Stir.
Add a few splashes of tamari and rice wine vinegar.
Cook until kale is wilted.
Meanwhile peel avocados and place in bowl. Coat with a splash of tamari and coconut milk. Using an immersion blender mix until creamy (alternately you can use a regular blender.)
When the kale is wilted add kelp noodles. Using kitchen scissors, cut everything in pan into bite sized pieces. Add avocado mixture. Stir.
Bowl-up, top with chopped scallions and a sprinkle of sesame seeds. Enjoy!
The happy thing is this dish is gluten free, sugar free, vegan and green!
