Waterless Potato-Carrot-Broccoli-Kale with Tart Miso Dressing, Jade Pearl Rice with Seitan (No Added Fat)
I had a friend over for dinner tonight before we went to see the American Dance Festival performance. I decided to make a hearty waterless meal. This is what I did.
- 1/3 Head (maybe 5 leaves) of kale, leaves hand stripped from stems and roughly cut into 1" squares (stems composted)
- 2 1/2 cups of small round potatoes (I can't remember what these are called, but any potato cut into 3/4" pieces would be fine)
- 2 cups of broccoli crowns
- 2 carrots cut into 3/8" lengths
- 1/2 red onion cut into 1" x 3/8" or so strips
- 2T onion
- 1T miso (any kind; I used chickpea miso)
- 1t ginger
- 1/8 cup freshly squeezed (or not) orange juice
- 1/8 cup water
- 1/8 t (or to taste) salt
- (optional) piece of jalapeno to taste (I used about 1/2 t)
- (optional) 1/2 t black sesame seeds
- I put the kale, potato, broccoli, carrot, and red onion into a preheated (medium heat) 3 quart Saladmaster stock pan.
- I covered the pan and continued to cook at medium heat.
- Within a few minutes, the vapor lock started to vibrate; I then reduced the heat to low so that the vapor lock wasn't vibrating and let it cook for about 20 minutes.
- While it was cooking, I blended the onion, miso, ginger, juice and water, salt, jalapeno, and black sesame seeds.
- When I was ready to serve, I uncovered the pot and mixed in the miso dressing.
The main course could have used a bit of garlic (either in the dish or in the dressing). A little bit of finely chopped raw onion mixed in just before serving would have been nice. Squash could have been a good addition.