Ginger Sesame Kale Stir Fry

This aromatic, plant-based side dish is bursting with Asian flavors and comes together in less than 15 minutes!

Ginger Sesame Kale Stir Fry
Yield: 6-8 servings

Ingredients

• 2 Tbsp sesame oil
• 16 oz bag chopped kale (about 10 cups)
• 1 Tbsp minced garlic
• 1 tsp ground ginger
• 2 Tbsp coconut aminos
• 1 Tbsp lemon juice
• 3 Tbsp sesame seeds

Directions

1. Heat sesame oil in large cast iron pot over medium heat.
2. Add kale and cook, stirring constantly, until it starts to wilt. Add garlic, ginger, and coconut aminos. Cook a few more minutes, to desired level of doneness.
3. Transfer to serving bowl and toss with lemon juice and sesame seeds.
4. Serve warm.

Recipe adapted from Glue & Glitter.

Sesame Peanut Butter Noodles

Asian flavors are always a favorite at our house! Enjoy these delicious noodles as a vegetarian entree or serve them as a side dish. To transform this recipe into a complete meal, simply add cooked, shredded chicken breast and steamed, stir-fry vegetables!

Sesame Peanut Butter Noodles
Yield: 4 cups

Ingredients
8 oz package rice noodles
1 1/2 Tbsp creamy peanut butter
2 Tbsp pure sesame oil
2 Tbsp honey
2 Tbsp soy sauce (or gluten free tamari)
1 1/2 Tbsp rice vinegar
1 garlic clove, minced
1/2 tsp ground ginger
pinch of red pepper flakes (optional, adds some heat!)

For garnish:
 4 green onions, sliced
 2 tsp sesame seeds

Directions
1. Cook and drain rice noodles according to package directions.
2. In small bowl, heat peanut butter in microwave for 15 seconds until melted. Add sesame oil, honey, soy sauce, rice vinegar, garlic, and ginger. Whisk until well combined. (Peanut butter should completely break down to create a smooth sauce.)
3. Pour sauce over hot noodles. Toss to coat.
4. Top individual servings with 1 sliced green onion and 1/2 tsp sesame seeds. (For added crunch, try chopped peanuts!)

Recipe adapted from The Wholesome Dish.

Crunchy Thai Peanut & Quinoa Salad

This Thai-inspired salad is packed with crisp, colorful vegetables and tossed in a delicious homemade peanut sauce. Not only is this healthy salad gluten free, but it can be prepared vegan as well. Throw it together for an easy meatless summer dinner and enjoy the leftovers for lunch throughout the rest of the week!

Crunchy Thai Peanut & Quinoa Salad
Yield: 4 servings

Ingredients
Salad:

• 3/4 cup uncooked quinoa
• 1 1/2 cups water
• 2 cups shredded purple cabbage*
• 1 cup grated carrot*
• 1 cup thinly sliced snow peas or sugar snap peas*
• 1/2 cup chopped cilantro
• 1/4 cup thinly sliced green onion
• 1/2 cup chopped dry roasted peanuts, for garnish

Sauce:

• 1/4 cup creamy peanut butter
• 3 Tbsp coconut aminos
• 1 Tbsp honey (or maple syrup)
• 1 Tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp ground ginger
• 1 Tbsp lime juice
• 1/8 tsp red pepper flakes

*To keep it simple, I substituted a bagged coleslaw mix for these ingredients.

Directions

1. First, cook the quinoa: In a medium-sized pot, combine the quinoa and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
2. Meanwhile, make the sauce: Whisk together the peanut butter and coconut aminos until smooth. (If this is difficult, microwave the mixture for 15-20 seconds to loosen it up.) Add the remaining ingredients and whisk until smooth.
3. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything is evenly coated in sauce.
4. Garnish with peanuts just before serving (otherwise they get soggy). Salad keeps well, covered and refrigerated, for up to 4 days.

Recipe adapted from Cookie and Kate.

Sticky Sesame Cauliflower

If you're in the mood for Chinese takeout, look no further! The sweet and sticky sauce surrounding these tender cauliflower florets will almost make you think you're eating sesame chicken from the food court at the mall, because let's be honest...it's the sauce that keeps you coming back, bite after bite.

Sticky Sesame Cauliflower
Yield: 2-4 servings

Ingredients
1 small head cauliflower, chopped (6 1/2 cups florets)
1/3 cup gluten free, low sodium soy sauce
1/4 cup pure maple syrup or honey
1/4 cup rice vinegar
1 Tbsp minced garlic
1 1/2 tsp toasted sesame oil
1/2 tsp powdered ginger
1 1/2 Tbsp cornstarch
1/4 cup water
sesame seeds and sliced green onions, for garnish

Directions
1. Preheat oven to 450°F. Line baking pan with parchment.
2. Cut cauliflower into florets. Arrange in single layer in prepared pan. Bake 10 minutes on center rack.
3. Meanwhile, whisk together soy sauce, maple syrup or honey, vinegar, garlic, sesame oil, and ginger in small saucepan. Bring to a boil. While waiting, stir together cornstarch and water until cornstarch dissolves fully; then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring frequently. Cook until thick. (This happens quickly!)
4. Flip cauliflower florets and bake 10 additional minutes.
5. Remove pan from oven and place florets in large bowl; toss florets with sauce.
6. If desired, serve florets over cooked rice. Sprinkle sesame seeds and sliced green onions on top of individual servings.

Recipe adapted from Chocolate Covered Katie.

Sesame Cucumbers

The flavors in this dish remind me of seaweed salad that can be found at most Japanese restaurants. The rich nuttiness of sesame seeds paired with the refreshing tang of rice vinegar yields a winning combination!

Sesame Cucumbers

Ingredients
1 medium cucumber*
2 Tbsp rice vinegar
2 tsp sesame oil
1 tsp sugar
pinch of salt
1 Tbsp toasted sesame seeds, for garnish

*Seedless cucumber recommended. (Although, as you can see in the photo, I used a regular cucumber and it still turned out delicious!)

Directions
1. Thinly slice cucumber. (I used a mandolin for consistent thickness.)
2. Toss cucumber slices with vinegar, oil, sugar, and salt.
3. Refrigerate 10 minutes or up to 3 days.
4. Sprinkle toasted sesame seeds on individual servings.

Recipe adapted from February 2018 issue of Woman's Day magazine.