Oh yummy-yum-yum! Oh so very nom-worthy! Anyone who ever thought that eating a vegan diet meant giving up on flavour, put this recipe in your mouth, and suck it! Cause you are wrong! Oh so very very wrong. Full of garlic and sweetness and spice, and all of the right things. Not to mention loads good for you! Rich and creamy and full of vitamins and happy calories. Okay so for the salad innerds I chopped up some savoy cabbage (any cabbage would do) and some kale. I also put in one of my favorite ingredients, the oh so lovely russet apple, which is now in season and oh so tasty! Yeah, that's a big picture of an apple. What? I friggin' love the things! Okay, for the sauce!! Cause aside from the apple, it is the crowning glory of this oh so fantastic salad! Creamy Sweet and Salty Cashew Dressing 3/4 cup soaked cashews (soak in water for approx. 10-20 minutes) 1 clove garlic 2 Tsp real maple syrup 1 Tsp apple cider vinegar pinch sea salt and pinch pepper Grind in food processor until smooth, then add approximately 1/4 cup vegan milk. Add enough to reach a good creamy consistency. Add some dried fruit and seeds, I added sunflower seeds, hemp hearts and some raisins! Then toss 'er all up! You can leave it there, or add some extra tasty bits! I sauteed some mushies and garlic to put on the side, and put a heaping serving of my classic hummus with some organic blue corn chips, topped the salad with some sprouts and gobbled the whole thing up!
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Having worked for two Lebanese establishments for a total of, gosh, 7 years of my life, let's just say middle Eastern food remains one of my all time favorite comfort foods. Sam's Macchiato, a little cafe owned by Bassam and Salaam Karam that was across the street from my school NSCAD (Nova Scotia College of Art and Design) University, was my second home and only source of income for the duration of my studies. During those years I survived on daily falafels and copious amounts of caffeine. The falafels were handmade by the owner one morning a week. I remember opening on those mornings and eating them fresh out of the fryer just smothered in tahini sauce. Tonight I made a gluten free version of the pita wrap I love so much. However I ate it too fast to document the process, sorry guys. Inside another savoy cabbage leaf is...approximately: 1/4 cup sliced kale 1/4 cup sliced fennel 4 slices of lightly pickled cucumber ( I just soaked em in some apple cider vinegar for 10 minutes) 1/4 cup cooked green lentils 1/4 cup cooked rice (I put 1 Tbsp coconut oil and a pinch of sea salt in with rice when fluffing.) This is just what I added, anything can go in these tasty wraps. Pickles would be great! Tomatoes when they are in season. For perfect rice, add amounts directed on package, usually equal parts rice to H20. Put on high heat until it comes to a rolllllling boil. Cover and put heat on low. Easiest to make with a glass lid, but it should be ready after about 10 minutes. Don't open the lid before that to check! You will ruin your rice. Hummus! This is my favorite hummus recipe! No fancy additions, just plain ol' hummus.
1 can of chick peas (washed and drained) 1 large clove garlic 2 Tbsp apple cider vinegar or lemon juice 2 Tbsp tahini 1 Tbsp coconut oil 1/4 tsp sea salt Blend in food processor, adding approximately 1/8 cup of water. If the mixture is too thick, add more water. First snowy drive home in the dark...Bring on the veggies!I'm on a salad binge ladies and gents. Be prepared for a number of super-salad recipes coming your way. Damn do I love vegetables!!! For this epic salad creation, I basically just chopped up a whole bunch of veggies and made a dressing. The chopping would be a bunch easier if you had a mandolin slicer, but otherwise, a sharp knife will do ya just fine. (And a little patience.) The thinner you slice everything, the more the sauce clings to everything. 1/2 cup sliced fennel 1/2 cup sliced savoy cabbage 1/2 cup sliced carrot 1/2 cup sliced kale (You can swap out veggies for ones you have on hand, or prefer. After eating this, I realized some sliced apple would have really improved the dish. Try it out!) |
By Nomes
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December 2016
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