Scanning today’s New York Times brought up Martha Rose Shulman’s recipe for Warm Millet, Carrot and Kale Salad with Curry-Scented Dressing. Wow! Since when is the Times running Cleanse appropriate recipes? I thought to myself, and this one is perfect for a winter salad. With snow deep on the ground and a biting wind keeping me indoors may as well have a go at recreating this recipe.
I had a bunch of kale in the fridge needing to be used and when I set to work pulling together the ingredients I drifted off course and added a few things here and subtracted a few things there, but in the end managed to stay pretty faithful to the original recipe. I cubed and simmered a package of tempeh in water, tamari and lemon juice, drained the lot and served this with the salad as a protein source. I also toasted up some pumpkin seeds and added them at the end. The key is to bring all the pieces together at about the same time. You can see the original recipe HERE and what follows is my adaptation suitable for Transition Phase of the Body Rejuvenation Cleanse.
Millet, Tempeh and Kale Salad
Inspired by Martha Rose Shulman
1 bunch of green curly kale, 10 to 12 ounces, stemmed and washed thoroughly
Salt to taste
2 teaspoons roasted Walnut oil
2/3 cup millet
2 cups water or blanching water from the kale
2 teaspoons roasted Walnut or extra virgin olive oil
1 carrot, peeled and thinly julienned
1 package tempeh, cubed
2 tablespoons tamari soy sauce
1 tablespoon fresh lemon juice
Handful toasted pumpkin seeds
For the Dressing:
2 tablespoons fresh lemon juice
2 teaspoons rice vinegar
1 teaspoon sweet curry powder
Salt and freshly ground pepper
4 tablespoons roasted walnut or extra virgin olive oil
1/4 cup Vegenaise
1. Separate the kale into two unequal bunches, with about two thirds in one bunch. Wash and dry the smaller bunch, roll the leaves in paper towels and set aside. Blanch the rest in a pot of boiling salted water for 1 to 2 minutes. Remove from the pot with a slotted spoon or skimmer, transfer to a bowl of cold water, drain and squeeze out excess water. Cut the squeezed bunch of kale crosswise into thin slices and arrange on a serving platter.
2. Cube a package of tempeh, first cutting it in half then half again down the center. Stack the four squares and cube into bite size pieces. In a small saucepan combine the tempeh with 3 cups of water, tamari, and lemon juice. Bring to a boil, reduce heat and simmer for 5-10 minutes. Drain and arrange on top of the kale.
3. Heat 2 teaspoons of oil over medium-high heat in a heavy 2- or 3-quart saucepan. Add the millet and toast, stirring, until it begins to smell fragrant and toasty, 3 to 5 minutes. Add the 2 cups water and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Turn off the heat, place a clean dish towel over the pot and return the lid. Let sit for 5-10 minutes, then transfer the cooked millet to the serving platter with the kale.You can layer with tempeh and millet or toss to combine.
4. Meanwhile, make crispy kale with the remaining kale. Heat the oven to 350 degrees. Make sure that your kale leaves are dry. Tear them into medium-size pieces and toss with the walnut oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Sprinkle with salt or a nice touch is to use garlic salt; and place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 15 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Remove from oven and set aside.
5. Whisk the dressing ingredients together in a small bowl or measuring cup, then pour over the kale, tempeh millet salad. Sprinkle pumpkin seeds and serve with the crispy kale crumbled over the top.
Yield: Serves 4 to 5