A simple and healthy salad that I’ve made numerous times is this kale salad recipe from Whole Foods. Any kale will do, but I find a strong preference for dino kale for this particular recipe. The key is to chop the kale finely and serve right away after mixing with the olive oil and lemon dressing. The only downfall, is that it takes awhile to finish cruciferous veggies such as these when uncooked, as it requires more chewing of the tougher leaves. However, it’s a fresh, tasty way to get your greens. Kale is also high is vitamins A, K, and dietary fiber. It’s also a good source of calcium and is known for its cancer fighting agents. So eat up. Here’s to your health!
I’ve been on a chickpeas kick lately and love tossing it with any greens I can get my hands on. Luckily, we’ve been getting lots of greens in our CSA. I found this recipe for Spicy Chickpeas and decided to dress it up a bit with some sauteed kale. I omitted the cilantro (because I didn’t have any) and it turned out wonderful. Even though the recipe is listed online as “spicy” it wasn’t too overbearing. There was a nice blend of spices and it was a very filling dish, even as a main entree. For my Celiac friends, it’s gluten-free to boot!
Tuxedo Cat Dinner, Gluten-free, Vegan MoFo Alton Brown, Anastasia St. John, beets, dinner, Forks Over Knives, gluten-free, green lentils, kale, lentils, pickled, Pillsbury Crescent Original Rolls, salad, veganmofo, vinegar 1 Comment
A new favorite of mine lately is a re-creation of a green lentil salad made by my friend Anastasia St. John, whose other recipes can be found in the New York Times Bestseller, Forks Over Knives.
Green Lentil Salad
2 cups of cooked green lentils
1 red onion, finely chopped
2 carrots, finely chopped
1 bunch of kale, finely chopped
balsamic vinegar, to taste (I prefer a lot)
salt & pepper, to taste
(written with permission)
Accompanying this tangy and mouth-watering salad, are pickled beets based on this Alton Brown recipe. I used white vinegar instead of the tarragon wine vinegar (as I didn’t have any of that on hand). I’ve also made this recipe again and again with success. Lastly, Pillsbury Crescent Original Rolls are a temptation of mine that are accidentally vegan and round this meal out quite well. If you leave out the crescent rolls, this meal is gluten-free to boot!
Tuxedo Cat Dinner Anastasia St. John, berries, brownie, cashew cream, dinner, dinner parties, Forks Over Knives, gazpacho, Greenstar, ice cream, kalamata olive crostini, kale, lentils, quinoa, salad, summer 0 Comments
In a recent short heat wave we had, we were invited to a good friend’s house for an amazing vegan dinner. Even though the temperature was hot, the meal was a cool, refreshing respite from the heat.
We started off the night with a delicious and tangy homemade lemonade.
We then had kalamata olive crostini made by my friend Anastasia St. John. You can find her recipe for this amazing appetizer in the new companion book to Forks Over Knives, which just made the New York Times Best seller list for July 31, 2011 (today!).
Our next course was a fresh fruit and cashew cream parfait. Fancy!
The fun continued with our third course, a yummy gazpacho soup.
I got new inspiration from our fourth course to start incorporating more lentils into my own summer recipes. This was an amazing lentil and kale salad accompanied by quinoa (a complete protein, I might add). Mouth-watering!
I was so full by the end, that I could only eat half of the dessert presented. We had brownies from Greenstar Oasis and vegan ice cream. So rich!
Overall, it was a fantastic meal with wonderful friends. Who could ask for anything more?
A friend recently asked me what I usually made for lunch. This got me to ponder what I actually eat (since most of the time I focus on making hearty meals for dinner). Most of the time I eat leftovers from dinner from the night before. I decided to start documenting the times though that I do find myself making an original lunch.
This meal was brought to fruition from some leftovers I had in the fridge (i.e. black beans & black olives), some of my staple convenience foods (whole wheat tortillas, Daiya cheese, Tofutti Better Than Sour Cream, salsa), and some CSA food (kale).
It was very easy to make. I warmed a whole wheat tortilla in a skillet on the stove and added some Daiya cheese until it started to melt. I reheated some beans with chili powder and put them on the taco. Lastly I put some raw ripped kale leaves, sliced black olives, and some vegan sour cream and salsa on top. Voila! Instant, easy, and tasty!