Calcium-Rich Sesame Kale Salad

Servings: 2 | Start to finish: 10 minutes

Ingredients

• 4 cups kale, torn into bite-size pieces
• 10 cremini mushrooms, sliced
• 15 cherry tomatoes, cut in half
• ¼ cup sesame seeds
• ¼ cup water
• 2 tablespoons apple cider vinegar
• 2 teaspoons lemon juice
• 1 teaspoon nama shoyu or soy sauce
• ¼ teaspoon ground black pepper
• Salt

Instructions

1. In a large bowl, toss the kale, mushrooms, and tomatoes.
2. In a small bowl, grind the sesame seeds into a powder using a coffee grinder or blender.
3. Add the water, vinegar, lemon juice, nama shoyu or soy sauce, pepper, and salt to taste to the sesame powder. Mix well.
4. Toss the kale salad with the dressing and serve.

Spicy Tofu Fajitas

Servings: 2 | Start to finish: 35 minutes

Ingredients

• 4 small whole-grain tortillas
• 2 tablespoons cornstarch
• 7 ounces very firm tofu, pressed, drained, and cut into 1/4-inch-thick triangles
• 2 tablespoons extra-virgin olive oil or cold-pressed canola oil
• 2 bell peppers, thinly sliced
• ½ red onion, thinly sliced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1¾ ounces curly kale, shredded
• 2 tomatoes, chopped
• Salt and ground black pepper
• 4 tablespoons nondairy yogurt, for serving
• Fresh cilantro, finely chopped, for serving
• Lime wedges, for serving

Instructions

1. Preheat the oven to 350 F. Wrap the tortillas in aluminum foil and place in the oven to warm.
2. Sprinkle the cornstarch into a plate. Roll each piece of tofu in the cornstarch and then place on a clean plate.
3. In a skillet over medium, heat the oil. Add the tofu and cook for 3 to 4 minutes, turning once or twice, until golden brown and crisp. Place on a plate lined with paper towels and set aside.
4. Add the peppers and onion to the pan, and stir-fry for 3 minutes. Add the paprika, cumin, and coriander, and cook for a few seconds more.
5. Add the kale, tomatoes, and salt and pepper to taste. Cook until the tomatoes are soft, about 2 minutes. Add the reserved tofu and gently heat through.
6. Pile the tofu mixture into the warmed tortillas. Serve each with a dollop of yogurt, a sprinkling of coriander, and a squeeze of lime juice.

Easy Mediterranean Chickpea Soup

Servings: 6 | Start to finish: 50 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 small sweet potato, peeled and cut into small cubes
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 2 carrots, peeled and cut into rounds
• 1 red bell pepper, cored and chopped
• Kosher salt
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger (can use less or more as desired)
• 1 teaspoon coriander
• 1 teaspoon cumin
• ¾ teaspoon turmeric
• Dash of red pepper flakes
• 6 cups vegetable broth
• 1 can (15 ounces) crushed tomatoes
• Juice of 1 lime
• 1 cup packed chopped fresh parsley

Instructions

1. In a large pot over medium-high, heat the oil until shimmering but not smoking. Add the sweet potato, onion, celery, carrots, bell peppers, and salt to taste.
2. Cook the vegetables, tossing regularly, until the sweet potatoes have softened, about 7 minutes.
3. Add the chickpeas, garlic, ginger, ginger, coriander, cumin, turmeric, and red pepper flakes. Cook for another 5 minutes, tossing regularly.
4. Add the broth and tomatoes. Bring to a boil for 5 minutes, and then reduce the heat to medium-low. Partially cover the pot, and cook for 25 minutes or until the flavors blend.
5. Turn the heat off. Stir in the lime juice, parsley, and more ginger (if desired) before serving.