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Posts Tagged ‘Kale’

This slaw is like crack and will enable you to eat not just your daily recommended intake of kale, but also about 2 gallons of nuts and oils in one sitting.

I can’t claim any ownership to the original concept.
Two years ago I got a somewhat similar kaleslaw recipe from my CSA, that had got it from some other CSA.

But I’ve tweaked it to the point where I feel ok about claiming that the dressing is pretty much my own, based of course on what I’ve learned from others. “Standing on the shoulders of giants,” as they say.

The most revolutionary thing about this, is that I used this particular salad to use up almond pulp from my almond milk-making and also carrot pulp, from this morning’s carrot-apple-celery juice.

Kale and carrot pulp, ready to go:
Kale and carrot pulp

Kaleslaw:
Kaleslaw with carrot pulp

Recipe below the jump.

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I’m always looking for new ways to cook lentils. Last week I made the Tamarind Lentils from Veganomicon. My expectations weren’t particularly high, but this recipe is something else. I actually subbed pomegranate molasses for tamarind paste since I had one and not the other. I might add that I also made my own garam masala according to Wikipedia’s (heh, I know, I know) directions. (Nutmeg, cinnamon, cloves and cardamom.) Not sure if it tasted exactly the way the Veganomicon authors intended, but the results were amazing. Sweet, tangy, thick, spicy and delicious.

I ate the lentils with odds and ends in my fridge that needed to be used up. This produced a very old-school health food restaurant looking plate. But I promise much more flavorful and very tasty.

Clockwise from top:

Moroccan/ Israeli raw carrot salad, from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World.

Mexican Millet, from Veganomicon.

Tamarind Lentils, also from Veganomicon.

And finally, steamed kale.

Lunch Cornucopia

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