Spiced Tofu &Chickpeas on Kale

I got this from Eating Well magazine, and proceeded to make some variations.  Spicy, and tasty.Seems like a bunch of messing around to get to the end product, but the result was worth it!
The recipe here, serves 4.

Combine, mix up in a big bowl
3.5 tsp paprika (sweet, hot or mixed)
3.5 ground cumin
2 tsp garlic powder
1/2 tsp cinnamon
1 tsp ground turmeric
1 tsp ground pepper
1/4 tsp salt

Set aside 2.5 tsp of the spice mix

Mix into the rest of spices
2 Tbsp lemon juice
1 Tbsp olive oil

Add to spice mix, stir up, leave sit for 10-15 minutes or so
1 brick of tofu - 14 oz, drained and cut into 3/4 inch cubes
1 can (15 oz) - chickpeas, rinsed and drained

Spread tofu and chickpeas on greased baking sheet
Roast in 450 F oven for 20 minutes.
Stir once half-way.

While tofu and chickpeas are roasting, put the set aside spices into the big bowl and mix it up with
3 Tbsp lemon juice
3 Tbsp olive oil

Add 1 big bunch kale, ripped to bite size pieces
Massage kale in the spice, juice, oil mixture.  Kale will reduce in size as a result.

Plate the kale - divvy up for 1 serving (about 2.25 cups each)

Add to plated kale:
10 CastelVetrano olives, halved
1 red pear, cut up
1 Tbsp pumpkin seeds, toasted 

Add 3/4 cup of the tofu and chickpea mixture on top of the kale bed.

Serve and enjoy!

Rated a 4.59 on the Kale Scale. 

Indian Potatoes with Steamed Kale

I've been organizing the pile of recipes that I've ripped out of magazines over the course of the last 10 years and finding some great nuggets, like Indian Potatoes. Yum!

This entry isn't about the recipe, but taking a share of the completed product, Indian Potatoes, and putting it on a bed of steamed kale, with a dollop of greek non-fat yogurt (plain).

Indian potatoes starts by heating brown and yellow mustard seed in hot oil til they pop a little. You add cumin seed, turmeric and then the potates that have been cut up. Cook for 20=25 minutes. Then add, coarsely ground coriander seeds, ground cumin, cayenne, and a handful of cilanto leaves. Cook a bit more.

Steam
1+ cup Kale, ripped to bite size pieces

Top with
1 serving of Indian potatoes

Serve with
Dollop of non-fat greek yogurt (included in nutrition count)

Rated a 4.69 on the Kale Scale.