Not Your Parents' Granola

It’s Vegan MoFo (Vegan Month of Food) time again and I’m super excited!  The timing is pretty crappy for me since I’m going to be super busy with the Ontario provincial election until Election Day on October 6th (hence this post coming in just under the wire!). But I’m going to do my best to post every day! Thankfully I have a backlog of recipes and pics that I never got around to blogging about.

This is my new fav kale salad! I’ve probably made this like 5 times over the last few months. It’s incredible healthy, easy to make, and delicious. What more could you want in a recipe? Make this while there is still beautiful local kale in season!

Creamy Kale Salad

Salad
1 bunch curly kale
1 tsp olive oil
¼ tsp salt

Dressing ingredients (adapted from Sesame-Flax Dressing from The Vegan Chef)
⅓ cup tahini
¼ cup fresh squeezed lemon juice
2 tbs mild miso
1 tbs honey or other liquid sweetener
pinch cayenne
1 inch piece of ginger, minced
1 small clove garlic, minced
½ cup water

De-stem, wash and rip your kale into bite size pieces. Add the oil and salt and massage the kale with your hands until it is bright green and wilted. Blend all the dressing ingredients together until smooth and creamy, add more water to get desired consistency. Add dressing to your massaged kale until it is coated in creamy goodness. You will have left over dressing.

This recipe is great for weekday lunches. I find 1 bunch of kale usually makes 2 lunch size salads. I store the massaged kale and dressing separately and just add the dressing in the morning.

Posted on Sunday, October 2nd, 2011 at 3:28 am in Recipes   |  RSS feed |  Respond  |  Trackback URL