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2 tablespoons olive oil
1 small red onion (peeled, finely diced)
1 bag chopped kale (8 ounces, about 6 cups)
1/4 cup vegetable stock
1 tablespoons red wine vinegar
1 teaspoon red chili flakes
Kosher salt and freshly ground black pepper, to taste

Hummus

6 pocketless pita breads
2 tablespoons olive oil

In a large sauté pan, add olive oil and heat over high heat.
Add red onion and cook until almost tender, about 4 minutes.
Add kale and allow to cook until slightly wilted, about 3 minutes.
Add vegetable stock, vinegar and chili flakes and allow to cook until wilted, about 4-5 minutes. Season with salt and pepper.
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Preheat grill or grill pan to medium heat.
Brush pita on both sides with olive oil and place on grill.
Allow to cook until charred and warmed through, about 2 minutes per side.
Remove pitas to a plate or platter, spread hummus on top of each pita and top with kale.

Note: Can use your favorite flavor of store-bought hummus for these flatbreads.

Inspired by a recipe from  ABC’s The Chew

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1 pound firm tofu
2 medium zucchini, sliced lengthwise into quarters
1 Vidalia onion, sliced in 1/2 inch rounds
Italian salad dressing, or vinaigrette dressing
Greens; bok choy, spinach, or kale, or a combination

Sesame-Miso Marinade
3 cloves garlic
2 teaspoons minced fresh ginger
2 teaspoons toasted sesame oil
1/4 cup tamari or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon crushed red chili flakes
3/4 cup water, apple or pineapple juice
1/4 cup white miso

Cut tofu lengthwise into 4 rectangular “steaks”.
Combine in a food processor; garlic, ginger, sesame oil, tamari, apple cider vinegar, brown sugar, red chili flakes, water and miso.
Process until smooth.
Place marinade in a shallow dish.
Add tofu, turning to coat well.
Marinate at least 2 hours, or overnight, in the refrigerator.

Heat grill
Brush vegetables with dressing.
Place in a grill basket or directly on the grill.
Grill until slightly charred.
Set aside.
Remove tofu from marinade.
Place tofu in a grill pan.
Sear for 2 minutes on each side.
Place tofu and vegetables in a warm oven while preparing the greens.

Wilted Greens
1 teaspoon olive oil
1 teaspoon toasted sesame oil
1 medium head bok choy, washed and sliced diagonally, or 6 cups spinach or kale, washed, drained and torn into pieces
1 teaspoon minced fresh ginger
1 tablespoon tamari, soy sauce or General Tsao Stir Fry Sauce
6 to 8 scallions, sliced diagonally

Heat olive and sesame oils over moderate heat in a large saute pan.
Add greens and ginger.
Sauté, stirring frequently for 4 minutes, or until almost tender.
Add tamari and scallions, stir.
Add grilled vegetables and tofu.
Gently combine.

Serves 4

Note: Any vegetables suitable for grilling can be used.

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1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, chopped
2 carrots, sliced
4 cups kale, chopped (remove spiny sections) wash, but do not dry
5 cups vegetarian broth (divided- reserving 1 cup)
2 – 15 ounce cannellini beans , not drained (reserve 1 can)
28 ounce can diced tomatoes
2 teaspoons Italian herb seasoning
Salt and pepper, to taste
Parmesan cheese, shredded, optional

Heat oil in a large pot on medium heat. Add onion, garlic and carrots. Saute until soft.
Add kale and sauté for about 15 minutes more.
Add 4 cups of the broth, 1 can of beans and tomatoes. Then add herbs, salt and pepper.
Cover and simmer 20 minutes.

While it is simmering – put reserved beans and broth in blender and blend.
Stir bean mixture into soup to thicken a little bit.
Simmer 15 minutes more.
Sprinkle with cheese, if desired

Serves 4

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Ingredients for Salad
Bunch of kale, coarsely chopped, large part of stems removed
Baby spinach, torn or chopped
Shredded carrots

Ingredients for Dressing
1/4 cup freshly squeezed lemon juice
1 garlic clove, finely chopped
1/4 cup walnut oil
1/4 cup olive oil
Pinch of red pepper flakes
Salt and pepper, to taste
4 tablespoons Parmesan cheese substitute
4 tablespoons walnuts or pecans, toasted and coarsely chopped

Mix lemon juice with chopped garlic and pepper flakes.
Add walnut oil and olive oil. Mix vigorously.
Add salt and pepper to taste.
Stir in Parmesan cheese substitute and nuts.

Place salad in a bowl. Pour dressing over it and toss.

Serves 4

Note: Cheese substitute may be omitted. Just adjust seasonings to modify the acidity of the lemon juice. This salad has infinite possibilities.

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1 1/2 cup unsweetened nondairy milk, such as almond, rice or soy
2 dried apricots or 4 pitted dates
1 banana, cut into chunks
1 cup chopped kale leaves
1 cup spinach leaves
1/2 cup fresh or frozen berries

Combine nondairy beverage, apricots, banana, kale, spinach and berries in a blender and blend until smooth.

Serves 1