We all love food, don’t we? When I go to the supermarkets I started noticing that we have hundreds of choices when it comes to buying food or ingredients right?  After moving here being a vegetarian I started reading labels which I never did before!  As I wanted to be sure whatever I was buying it.  We also never ever bought ready made food which was not so popular in Indian then.  we use different kinds of oils in India which usually is to that state we come from isn't it interesting?

Kale famed as superfood belongs to the cruciferous family.  This is high in fiber (1 cup has 2.6grms), high in Iron, high in calcium, Fat-free, keeps cholesterol in check and rich in omega 3, Vitamin A, K and C.   Did you know that even though it is good for health? I read somewhere in Google search that it is not good for everybody.  You must also read about how it is best to eat it raw or cooked or steamed!
Let’s make this superfood pesto then…..

Kale and Almond Pesto with Roasted Red Peppers and goodness of Hemp seeds:
Author: Jayasri
Yields:  2 Cups
Prep time: 20 minutes
Total time: 15 minutes
Category: Sauce
Cuisine: Italian

INGREDIENTS:
300 grams  Kale*
50 grams of mixed herbs (Basil, Parsley, Oregano)
¼  cup Hemp seeds
1/3 cup Almonds
1 Large Red Pepper
4 Garlic cloves
10 large olives
½ tbsp chili flakes
1 tsp Himalayan pink salt
¼ to ½  cup Olive oil
¼ cup Parmesan cheese (optional)
METHOD:

1. Take just the leaves of kale, do not use the stem as they will be very chewy, wash well and pat them dry.
2. Take fresh herbs of your choice I have used Basil, Parsley, Oregano. Wash and clean the herbs pat them dry.
3. Use a stove top or a grill and roast red pepper and Garlic, peel the skin off and keep it aside.

4. Toasted and cooled Almonds and Hemp seeds for few minutes this just helps in releasing the oil and enhances the flavour.

5. In a food processor combine Almonds, Hemp seeds, olives, garlic, mixed herbs, chilli flakes, roasted red pepper, salt, Kale start processing the machine. With the machine running slowly drizzle olive oil into the processor until the mixture is well blended but still has some texture pausing to scrape down the side so everything is well combined.

6. You can add parmesan if you like a creamier texture or you can completely omit it. I haven’t added it.   Only thing is you need to find out if the Parmesan is a vegetarian as Parmesan contains rennet.
7.  Taste and check if you need more salt and spice.  As some Kale may have a bitter taste.  Adjust accordingly.

Disclaimer: This Post is in collaboration with Jamie's Italian, I am a big fan of  Jamie Oliver. I have been compensated for a small fee and the opinions are my own.

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Kale and Almond Pesto - Jamie's Italian Olive Oil Buyer's Guide

Kale is categorised as one of the super foods for its high Nutritional value! Make this pesto with Kale for a super delicious creamy and rich in nutrient as an accompaniment

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 300 grams Kale
• 50 grams Mixed Herbs ( Basil, Parsley, Oregano)
• 1/4 Cup Hemp Seeds
• 1/3 Cup Almonds
• 1 Large Red Pepper
• 4 cloves garlic
• 1/2 tbsp chilli flakes
• 1 tsp Himalayan Pink salt ( adjust accordingly )
• 1/4 cup Parmesan cheese ( optional)

Instructions

• Take just the leaves of kale, do not use the stem as they will be very chewy, wash well and pat them dry
• Take fresh herbs of your choice I have used Basil, Parsley, Oregano. Wash and clean the herbs pat them dry.
• Use a stove top or a grill and roast red pepper and Garlic, peel the skin off and keep it aside.
• Toasted and cooled Almonds and Hemp seeds for few minutes this just helps in releasing the oil and enhances the flavour.
• In a food processor combine Almonds, Hemp seeds, olives, garlic, mixed herbs, chilli flakes, roasted red pepper, salt, Kale start processing the machine. With the machine running slowly drizzle olive oil into the processor until the mixture is well blended but still has some texture pausing to scrape down the side so everything is well combined.
• You can add parmesan if you like a creamier texture or you can completely omit it. I haven’t added it.   Only thing is you need to find out if the Parmesan is a vegetarian as Parmesan contains rennet.
• Taste and check if you need more salt and spice.  As some Kale may have a bitter taste.  Adjust accordingly

Notes

Superfood Kale Pesto - Jamie's Italian Buyer's guide

NOTES:
You can use different nuts such as walnut, cashew (my favourite and creamier!), Pine nuts (my daughter’s favourite), you can use Brazil nuts (buttery) and Macadamia nuts they are creamier too wouldn’t think of Pistachios though ????!
You can add more olive oil to thin it down and also helps in preserving pesto.  If you are using it in pasta you can even thin it down with a dash of cooked pasta water too.   Store it in air tight container in the refrigerator covered for up to a week.  I suppose you can also freeze pesto in Ice cube trays. Once frozen transfer them to freezer bags and use them as needed but don’t forget to thaw it.

FOR VEGAN VERSION: Use Nutritional yeast instead of Parmesan cheese or completely omit it.
FOR NUT FREE VERSION:  You seeds of Sunflower, Linseed, Pumpkin seeds, or any other seeds instead of nuts.  But use it in less quantity otherwise it might dominate the taste of pesto.

The post Kale and Almond Pesto - Jamie's Italian Olive Oil Buyer's Guide appeared first on My Veg Fare.

PURSLANE & KALE FATAYER

I came to find out that Fatayer (Lebanese savoury triangular pastries) is a Mediterranean street food, usually made with Purslane (Baqleh) and the one made with spinach called Fatayer bil-sabanegh and she says can be adapted to using any kind of greens we like.

I had started thinking what shall I bake, I had a busy day from past two days, came home late last night had a terrible headache and I was in no mood to bake anything, My baking or cooking always ends up with my kids coming back from school they come home look for something to eat, they love something like a snack, but I always prefer that they eat well, something healthy, always look for something good for them to gorge.

 

 H got me this plant and I have been trying to protect it now as it is so cold in my conservatory, It grew very well in summer with beautiful leaves but I never used it. I was scared that it might die, this plant is grown everywhere in India it is commonly known as Purslane or Verdolaga, in Tamil it is called Paruppu keerai, in Kannada Dudagorai.  Basically it is a weed grown everywhere in India, It is still used in various cooking ways in India.  I still keeping looking for it everywhere here if I could find a bunch of it, As I was googling through I found out that they are very rich in Omega 3 fatty acids, and they are also rich in vitamin C, they are even used in medicine for treating cancer etc.., etc.., Just Google around to see more information on this plant.

I wasn't sure if I could grow it here, for the weather conditions, it seems Googling I have found out that it will be dormant and grows back, I don't want to take any risk so I keep it in my conservatory, not that it is looking any healthy now, fingers crossed it won't die on me.

I was searching for something new I could cook up from this plant, I was surprised to see a few ways now I can use it not only in the India way of cooking, when searching I found this recipe on Anissa's blog, I was in awe with her photography and loved I could try out something new.

I so found out that middle eastern cookery enjoy this nutritious weed, here is how I made it, I have adapted the recipe very much but tweaked it a little bit, as I did not how much my kids would love it, when ever I prepare something new I use what my kids like and see how it goes and then revert back to the original recipe.., kind of making them comfort with their usual food. This is how I made it...

PURSLANE, KALE, SPINACH, WATER CRESS AND ROCKET  FATAYER

Recipe Source: Anissa's blog

Serves : 4

makes : 12 (depending on the size)

INGREDIENTS:

FOR THE DOUGH

175 grms ( nearly 1 and 1/4 cup) of All purpose Flour

2 tbsp of Garlic Flavoured Extra virgin Olive oil

1/2 tsp salt
Nearly 3/4th cup of water

FOR THE FILLING

1/2 Cup of Purslane

2 Cups of Kale

2 medium sized onions

1 Cup of Water Cress, Spinach and Rocket

1 tbsp of Sumac

1 tbsp of Sichuan Pepper

1 tbsp Olive oil

1 tsp salt
Cheese (optional)

 METHOD:

In a bowl take all the Ingredients under For the dough mix them well first, resembles like a crumbled cheese make a well in the center and  start from 1/4 cup of water making it into a dough, keep adding water until a firm dough is formed. Knead this dough until it is smooth and elastic and leave it in a bowl covered with a wet cloth until you make your filling ready. In a bowl wash drain and and chop the Greens roughly, to this add chopped Onions and all the other Ingredients listed under the filling mix them well thoroughly and leave aside. Preheat the oven to 450 degrees ( I preheated and baked my pastries on Gas mark 6 as my oven gets too hot).

Take the dough make 12 round balls and one by one, flatten into a disc place some filling on each disc lift two sides 1/3rd of the circle and pinch them together and lift the third side and pinch them like a triangle seal all the three sides with a thin raised inverted Y in the middle.

Be sure to seal the pastry well so they don't open up during baking, transfer them on to a baking sheet and bake 15 to 20 minutes according to your oven's heat.

Bake them until they are golden in colour and serve them warm or cold.

VERDICT:
The pastry was really delicious, my children loved them, they even told me I shouldn't have added the cheese!, Next time I can just stick to the basic recipe without my little tweak of adding cheese in it thinking kids would like it.

Do not use any cheese in this recipe and you will have a wonderful Vegan Savoury pastry to enjoy.

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