"Reinventing Indulgence" One meal at a time!

Archive for the ‘Salads’ Category

Vegan day 154: Massaged kale salad with spicy almond sauce

What’s with all this massaging of vegetables? lol
It’s making veggies sound sexy! This is the second time I have heard a recipe with the word massage in it. Both times it was kale… when you think about it Kale does need some massaging to soften the coarse leaves and make it more appealing and delicious. I love kale- I eat it almost everyday… actually… I juice it almost everyday! Big difference I guess but at least I am getting my greens. This salad is wonderful – feel free to throw in some add ons like sunflower seeds, walnuts or sliced pears. That’s what I did afterwards.

Here is the recipe from the Living and Raw Food Intensive at the Gourmet Institute by Celine Beitchman. We did the recipe in class and now I did it on my own too! This would be a hit at any party – in any household!

Recipe for the kale
1 head of kale
2T olive oil
1T flax seed oil
1T umeboshi plum vinegar or lemon juice
2t nama shoyu (unpasterized soy sauce)
1/4 cup chopped basil
1/4 cup chopped parsley

Recipe for the spicy almond sauce
1/4 cup raw almond butter (homemade or packaged/ or 3/4 cup of soaked almonds)
2T olive oil
2T brown rice vinegar
2T umeboshi vinegar
2T lime juice
2T nama shoyu or tamari
2-3 t sweetener like maple syrup
2-3 T chopped ginger
1/2 t dried chili flakes
1/3 cup filtered water or less to blend
sea salt and ground paper to taste
1/4 cup chopped cilantro
1/4 cup chopped basil

I am somewhat of a kale queen lol but I didn’t realize the obvious- that they pull the leaves off the stems for the salad. I generally left them on but you can save them on the side for juicing. Cut or rip up the kale into edible size pieces. Put the ingredients for the kale dressing in the bowl and then the kale. Massage it together with your hands so all surfaces on the kale absorb the dressing. Let it sit for a while even up to an hour. You can put the basil and parsley in last to keep the flavors fresh. 

Put all of the ingredients for the spicy almond sauce in a food processor or blender- wait until you taste that- it’s amazing.

If you are wondering about some of these ingredients, it’s good to buy them and keep them for various healthy recipes like this one. Umeboshi plums or vinegar are nice to keep around when you want to alkalinize the body. Shoyu is similar in taste to tamari- it’s fermented so just add it on top of food instead of necessarily cooking with it. Brown rice vinegar is in many recipes and flax seed oil is loaded with omega 3 fattty acids and can be supplemented into dressings in place of other oils. Don’t cook with flax seed oil though as it will ruin the oil and the benefits.  

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Saturday June 2nd 2012 blog]

Vegan day 144: Creamy dill potato salad

Speaking of PETA, People for the Ethical Treatment of Animals, I made one of their recipes: Creamy Dill Potato Salad
Yes… they have recipes.. who knew! I donated online to this incredible organization and now I get a few interesting things in the mail like quizzes … and recipes! PETA is all about the animals across the board! This includes how animals are treated, animal testing, illegal animal issues and legal ones such as “farming” for meat. They work on many different levels to speak for those living creatures who can’t speak for themselves. 

“People for the Ethical Treatment of Animals (PETA) is the largest animal rights organization in the world, with more than 3 million members and supporters.

PETA focuses its attention on the four areas in which the largest numbers of animals suffer the most intensely for the longest periods of time: on factory farms, in the clothing trade, in laboratories, and in the entertainment industry. We also work on a variety of other issues, including the cruel killing of beavers, birds, and other “pests” as well as cruelty to domesticated animals.

PETA works through public education, cruelty investigations, research, animal rescue, legislation, special events, celebrity involvement, and protest campaigns.”

It’s also important to them and their supports (myself included) that people think about a vegan diet. A vegan diet would lighten the tremendous stress on animals, the mass production of farm animals for meat, malfunctions in the system, cruel and insensitive farming practices and it would affect the non-ending, non-sustainable demand and therefore excessive supply. PETA has prepared many videos and literature in helping those who are ready, able and willing to make the switch. Part of their efforts also include a large recipe base. So here we have it- I chose the potato salad:

3lbs yukon gold potatoes- they said peeled but I say leave the skins on for nutrition
2 celery stalks finely diced
1 cup vegan mayo- I used vegenaise
1 small red onion chopped finely
1/4 cup chopped fresh dill
1 1/2 tablespoon of cider vinegar
1 tablespoon of lemon juice
1-2 tablespoons of dijon mustard

I cooked the potatoes first- I used a few different kinds. I then rinsed them to cool down and cut them in smaller pieces while keeping the skins on. I put them in a large mixing bowl with all of the ingredients, mixed them with a big spoon and then topped with salt and pepper. Dill is an acquired taste for some, myself included- it seems people either love it or hate it. 

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

[Wednesday May 23rd 2012 blog]


If I were in charge of making the city’s salads- for sure no vegan would leave a non-vegan restaurant unfulfilled! lol
It’s so easy to make salads … that even I can do it! 
I have to say that I have always had that talent even before becoming vegan. I think I learned that one from my Mom! It’s so simple to “ADD-IN” to a salad but as I have said before – many restaurants still only do lettuce, tomato and cucumber.  
I like it when there is an option that includes nuts, seeds and/ or fruits! … hold the cheese please!
This salad today looks beautiful because I picked up those greens with the edible flowers at Foragers Market in Manhattan, then I added my fresh sprouts that I just made, some organic tofu, cherry tomatoes, shredded carrots and sliced apples. It already had a lot going on so I didn’t break out the nuts and seeds today!
I can make salads like this every day- it’s called “open the refrigerator and see what you have”– then slice, dice and toss! 
Gorgeous- raw- and nutrient packed! 
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Friday May 4th 2012 blog]