Oven Roasted Green Beans

Ingredients:

• 1 lb. green beans, strings removed and ends trimmed
• 2 Tbs. olive oil
• ½ tsp. salt
• freshly ground black pepper

Procedure:

Preheat oven to 400°F.  Place beans on a large rimmed baking sheet and drizzle with the olive oil. Toss to evenly coat, then sprinkle with salt and freshly ground black pepper and toss to evenly distribute the seasonings.  Spread beans into an even layer and bake for 20-25 minutes, stirring once halfway through.  Serve immediately, or serve at room temperature.

Recipe adapted from: http://chocolateandzucchini.com/recipes/vegetables-grains/roasted-green-beans-shaved-bottarga-recipe/

Coconut Curry Kale Chips

Ingredients:

• 1 bunch kale
• 1 Tbs. melted coconut oil (or olive oil)
• 2 tsp. finely shredded unsweetened coconut
• 1 tsp. curry powder
• ½ tsp. salt

¼ tsp. cayenne pepper (optional; add more or less depending on the spiciness of your curry powder and according to your preference)

Procedure:

Preheat oven to 375°F.  Remove the ribs from the kale and tear or slice into 2-inch pieces.  Wash the kale pieces and dry completely (a salad spinner is a good way to quickly remove excess water).  Place the kale in a mixing bowl and add the oil; toss to evenly coat.  Add the remaining ingredients and mix well, making sure seasonings are evenly distributed.  Spread kale in a single layer on a large baking sheet (or two smaller ones) and bake for 7 minutes.  Turn kale chips over and bake for another 3-8 minutes, or until crispy.  Cool on a wire rack.

Note: For regular curry kale chips, use olive oil instead of coconut oil and omit the shredded coconut.

Spicy Peanut Kale Slaw with Mint

Ingredients:

• 1 bunch kale, washed and patted dry, large ribs removed and sliced very thinly
• 1 c. fresh mint leaves, minced
• 3 Tbs. peanut butter (can substitute sunflower seed butter or roasted almond butter)
• 3 Tbs. water
• 3 Tbs. rice wine vinegar (can substitute white wine vinegar or apple cider vinegar)
• 1 Tbs. honey or maple syrup
• 1 Tbs. soy sauce
• 2 tsp. fresh minced ginger
• 1 tsp. sesame oil
• ½ - 1 tsp. crushed red pepper flakes
• ¾ c. dry roasted peanuts or almonds, chop pe

Procedure:

In a medium bowl, whisk together the peanut butter, water, vinegar, honey, soy sauce, ginger, sesame oil, and crushed red pepper until smooth. To a large bowl, add the sliced kale and about half of the dressing. Mix very well, until kale begins to wilt slightly. Taste and add more dressing, if needed. Add additional crushed red pepper if desired.  Stir in the mint, then finish by sprinkling with the toasted nuts.

Nopales Fritos

Ingredients:

• 4 - 6 medium nopales

• 1⁄4 medium onion

• 1 tablespoon of avocado oil (or olive oil)

• 1⁄2 teaspoon dried oregano

• Salt to taste

• 5-6 cups water

Procedure :

Clean and wash the nopales and cut into small rectangles or squares. Add water to a pot and bring to a boil. Then add the nopales to the water and boil until they turn pale green, approximately 3 minutes. Drain and set aside. Add oil to a frying pan and sauté onions until translucent. Add the nopales, salt, and oregano and cook for 3 more minutes. Remove from heat and serve.

Recipe from the Veggielution Cookbook, contributed by Olga Ramirez.