chopped kale salad with chickpeas, toasted almonds, sesame seeds + a honey ginger dressing — whats cooking good looking Boy, do I need a salad every day for the next few weeks. As you may have noticed, I've been away for the past couple of weeks. Shortly after the New Year, Michael and I took off and traveled half way around the world to Thailand for a friend's wedding. Thailand has been top on my list of places to go for as long as I can remember, and now I can happily cross that off the list. The moment I put my feet in the sand and was handed a freshly cracked open Thai coconut with ice cold coconut water inside, the two days of travel it took to get there melted away. Whenever I travel, especially very very long distances, there is not much choice but to eat pick at whatever is being served in-flight, so as soon as I get home I crave big bowls of homemade goodness. I landed back in NY yesterday, so I am in a bit of a jet lagged haze.
Vegan Cinnamon-Soaked Wheat Berry Salad nutritional information Serves 6 Wheat berries are hearty grains that hold their shape and texture well in salads such as this one. A hint of cinnamon helps bring out the sweetness of the carrots and dried apricots in the dish. Salad 1 cup wheat berries 1 2-inch cinnamon stick ¼ tsp. coarse sea salt 3 medium carrots, peeled and cut into ¼-inch dice 1 heaping cup thinly sliced dried apricots ½ cup toasted slivered almonds 6 Tbs. chopped cilantro Dressing 3 Tbs. apple cider vinegar 3 Tbs. olive oil 1 Tbs. lemon juice 1 heaping tsp. 1. 2. 3. 4. 5. November 2012 p.50
the everyday superfood salad Superfoods! These things are being pimped out everywhere I go lately. I’ve been frequenting a certain home furnishings discount chain, just to see what I can pick up for our new place and you know something? They have a superfoods section in their little food aisle with the fancy oils, vinegars, salts and preserves. We went on a short little getaway to the Finger Lakes-ish area of New York State this past weekend. There are so many new things coming up for us and all of the usual big ideas. So there’s been some purchase-less trips to Ikea (not counting the cinnamon bun that I wolfed down and got all over my face while we examined cabinet options in the showroom–Mark just looked at me and laughed), some antique store hops (fuelling my enamelware love) and a visit to my new favourite place: a clearance/auction house out in the sticks. In the meantime, there’s the everyday surprises. So yeah, lots of things on the unfold. Arrange the massaged kale and broccoli on your serving plate.
grilled peach salad & mint pesto This one has moved to the top of my list for favorite summertime dishes. Sweet grilled peaches, spicy arugula, creamy fresh mozzarella, crunchy pine nuts, and herb-y pesto… It’s simple enough to put together for a light weeknight meal, but fancy enough to serve as a starter at your next dinner party. grilled peach salad & mint pesto Ingredients forthesalad: 2 firm, yet ripe peaches 2 teaspoons olive oil 1 teaspoon balsamic vinegar 2 cups baby arugula fresh mozzarella, sliced a few dollops of pesto sprinkle of toasted pine nuts salt & pepper mint & basil pesto: 1 packed cup of a mix of mint & basil 1/4 cup pine nuts, toasted (you could also use walnuts instead) 1/2 garlic clove, roughly chopped juice and zest from 1/2 a lemon 1/4 cup olive oil (or more) a few pinches of red pepper flakes salt & pepper Instructions Slice the peaches into 6 segments per peach. Notes A few notes about grilling peaches: They will pick up the flavors of what you previously grilled on your grill.
Veggie Tower We weren’t sure if we should call this a Veggie Tower or an Upside-Down Beet Salad. Both names are rather striking. Regardless of its name, this is a dish that you want to try because we are pretty sure that you are going to love it. • Vegetarian Everyday, the US edition of our book is finally in stores! • Elsa’s new shoes. • One of our friends just launched her website with some wonderful vegetarian recipes and other beautiful things. • The plate on the top shot is new to us but not in this world. • What the world eats. • We have updated both our apps with new recipes and a new feature; there is now an option to hide non-vegan and gluten recipes in Settings. • Luise is somewhat of a workout nerd. • Just started subscribing. • We are six months behind, but we recently watched Searching for Sugarman. • Want to go to Paris now! • Can’t wait for this cookbook to happen. • A very flattering review of our book, on Foodepedia. So, back to the Veggie Tower.
Better Than Trader Joe’s Kale and Edamame Bistro Salad Print This Post This is the tale of the teenager who became besotted with Trader Joe’s prepared, packaged Kale and Edamame Bistro Salad, and the mom who was going broke buying them for her, at $4 a pop. It’s a simple story, involving a woman fully aware that of all the addictions in the world, a love of kale salad was, shall we admit, the best possible one to have. In fact, rather than calling it an addiction, the mom might better term it a good eating habit, and leave it at that. But the wallet doesn’t lie, and $12 a week in packaged kale salads was just not, uh, cutting it (pause for a polite laugh). Not to mention the plastics involved in the individual packaging, and the special trip to TJ’s, etc. So the mom, a kale lover herself and handy with a knife, set out to not only duplicate the TJ’s salad, but while she was at it, better it. Voila, my darling teenager. Ingredients Dressing Salad Instructions Quick notes Nuts: The TJ’s salad has slivered almonds in it, as well.
roast kumara, chickpea and feta salad with spiced lemon dressing There was a knock at the door early yesterday morning. I was in the middle of getting dressed so took a little while to get to the front door, all the while hoping it wasn't one of those annoying door-to-door sales people that have a knack for ridiculous timing. I opened the door to see my friend Nat getting back into her car 'sorry can't stop, enjoy' she yelled (or something along those lines) as she took off on her way to school, I'm guessing. All I could do was yell thanks and wave frantically through the fly-screen. What a lovely way to start the day (and so much better than if it had been one of those pesky sales people!).There on the doorstep she'd left a little bag of freshly picked vegetables from her mothers garden. I immediately knew I wanted to make some form of salad from all those hand-picked goodies, especially the flat leaf parsley which I love to eat just like a salad green. I couldn't leave today without mentioning the Olympics could I? spiced lemon dressing
Deconstructed Summer Roll Salad For the first couple of months of summer, I made fresh spring rolls like it was my job. By the time August rolled (ha!) around, I’d mostly lost my patience for assembling them. With kale, mango, cucumber, bell pepper, cilantro, lime, and peanut dressing, this salad is everything that’s good about summer rolls, minus the annoyance of wrapping them up into actual rolls. Deconstructed Summer Roll Salad Author: Claryn Recipe type: Main 1 bunch (~4 cups) lacinato (dinosaur) kale, destemmed and chiffonaded 1 cucumber, peeled and julienned 1 red bell pepper, julienned 1 mango, thinly sliced ½ bunch of cilantro, roughly chopped ½ a lime ⅓ c natural, unsweetened, unsalted peanut butter ⅓ c water or room-temperature black tea 2 Tbsp fresh lime juice 1 Tbsp tamari 1 Tbsp fresh ginger, peeled and grated ½ Tbsp maple syrup 1 garlic clove, minced ¼ c salted peanuts, pulsed in a food processor into a coarse meal, optional In a large bowl, combine kale, cucumber, bell pepper, mango, and cilantro.
Fully Loaded Kale Salad Zesty-sweet tahini dressing gently coats the perky, curly shreds of fresh, raw, dark green kale leaves. Each tender fluffy forkful is clustered with complex flavors and kale textures. Salty-sweet with a hint of bitter. But I lied. To attain "fully loaded" status I would really need to add the following.. Smoky maple tempeh cubes, black olives, sliced roasted peppers, shredded carrots, raw or sauteed mushrooms, chopped spinach blended in, a dollop of mashed cheezy-garlicky-hemp potatoes or maple sweet potatoes, perhaps a few homemade croutons and maybe an extra drizzle of buttery macadamia nut oil.. ..Oh and nuts. Hello my name is Kathy, and I'm an "as many salad toppings as possible" addict. OK, OK.. toppings are fun. Raw Kale Salads have become quite trendy the past year. Kale is seductive. oh-so-trendy, full-bodied, charismatic kale.. And in the texture sense, kale is a lot like cabbage. Healthy Kale. The Toppings. I hope I've sold you on raw kale (if you aren't already a fan). To make: