Final recipe: I attended a cooking class on Tuesday at the Whole Foods in Alexandria, and even if I hadn’t gone to the class, I would’ve had a successful WF trip. I picked up this “Meals for Four under $15” flyer, and the Kale Pad Thai by Chrissy Bender made a perfect “this-is-my-real-work” supper after work on Friday.
Kale Pad Thai
Modified from Chrissy Bender’s recipe in Whole Foods Market’s “Meals for Four under $15” flyer, August 2012.
1 cup sliced almonds, soaked overnight (or pan-toasted)
1/4 cup soaking liquid
1/4 cup nutritional yeast
2 cloves garlic
1 tablespoon white wine vinegar
1 teaspoon tamari
1/3 package brown rice noodles
2 cups kale, chopped
7 baby carrots
3/5 sheet nori, ripped into 1-inch squares
Cook the pasta according to package directions. Place the kale in a colander, drain the pasta over the kale, and then return both pasta and kale to the pot. In a food processor or blender, puree the sauce until smooth (you may need to add water). Pour the sauce on the pasta and kale and heat until kale turns brilliantly green. Remove from heat and add the carrots. Serve topped with nori.
Now I’m hungry! Thank the Maker for a functioning body and the means to provide for my basic needs. I’m noticing a disconcerting trend—no, ya think? Try since the Industrial Revolution, Q—to denigrate bodily function in the modern workplace. Genuine hunger is good, and one ought to be able to respect it. So is taking breaks that don’t only involve food.