Sunday, January 29, 2017
My friend was nice enough to pass along this fantastic Kale Salad recipe. It’s absolutely delicious. If you don’t have the exact ingredients, just add your favorite veggies. I replaced the red pepper with green, and added green onions, shelled edamame and radishes. The nice thing about Kale is that you can pre-dress this salad, store in the fridge and it won’t wilt.
Asian Kale Slaw with Ginger Peanut Dressing
By Jennifer Segal - adapted
For the Salad
4 cups chopped curly kale, thick stems removed
3 cups prepared shredded red cabbage
2 cups prepared shredded carrots (I chopped up two carrots)
1 red bell pepper, thinly sliced (I used a green pepper)
**I added radishes and green onions
**I added 1/2 cup shelled Edamame
3/4 cup slivered almonds (slightly toasted on the stove)
1/2 cup chopped fresh cilantro
For the Dressing
3 tablespoons creamy peanut butter
3 tablespoons unseasoned rice vinegar
1 tablespoon fresh lime juice
3 tablespoons vegetable oil (I used olive oil)
1 tablespoon soy sauce
3 tablespoons agave
1 tablespoons sugar
1 large clove garlic, roughly chopped
1 1” piece of fresh ginger, peeled and roughly chopped
3/4 teaspoon salt
1/2 teaspoon hot sauce (I used a sweet hot sauce, mild)
1/2 teaspoon Asian sesame oil
On stove top, in small frying pan, lightly toast slivered almonds and set aside.
Combine all the ingredients for the salad in a large mixing bowl.
Combine all the ingredients for the dressing in a food processor or blender, process until smooth and creamy.
Pour the dressing over the salad and toss well.
Saturday, January 14, 2017
Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
1 large ripe avocado, peeled and pitted
1/4 cup finely chopped green onion
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons vegan mayonnaise
2 tablespoons yellow mustard
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
4 whole-wheat pitas
1/2 English cucumber, sliced thin, for serving
Sliced radishes, for serving
Sliced English Cucumbers, Baby Spinach
For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, vegan mayo, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into pita and add radishes, cucumbers and spinach.