Cookbook review: Julie Morris’ Superfood Kitchen may make a superfoodie out of you! »
I love superfoods. I admit the category is meaningless, but I don’t care. If it’s a food called super and it’s vegan, especially raw vegan, I’ll eat it, praise it, and buy it in bulk from websites run by guys with hair to their knees.
Popular superfoods include açaí, hemp, chia, maca, camu camu, yacon root, coconut oil, lucuma, hakuna matata, , whatevs. YUM. But why do we call lucuma a superfood while kale, that perfect, easy-to-grow veggie, has tons of nutrients and doesn’t cost your 401k match contribution?
Superfood Kitchen by Julie Morris demystifies some of the more esoteric superfoods, but also includes more readily available superfoods like kale and sweet potatoes, which, as we all know, are kickass nutritional sources. I love that Julie shows how superfoods of all kinds can be prepared deliciously!
Hearty Kale Salad from Superfood Kitchen!
Hearty Kale Salad plus a bit of sauerkraut and sesame seeds. Yum!
I decided to make the Hearty Kale Salad featuring kale, scallions, nori, avocado, miso (I used chickpea miso), and apple cider vinegar. I enjoyed it for lunch with a dash of sauerkraut and a sprinkling of sesame seeds. Totally loved this recipe!
Some of the recipes in Superfood Kitchen are downright genius: Açaí Berry Jam made with chia seeds, flour-free Sesame Flatbread, Maca Chocolate, and more. I could inhale this entire book, and the pictures are GORGEOUS. I highly recommend picking up a copy of this book for superfood snobs and plain-old vegan food lovers alike!
Kale is a winter veggie and this season we’re here to EAT IT ALL! Starting with Almost Vegan Chef’s PIZZA KALE CHIPS. These are off-the-charts insanely good, and this is coming from someone who normally only likes to eat the three C’s — Cake, Cookies, and iCe cream. OK?? Legit.
I have always, always been afraid of eating RAW kale. I know kale is great for you, and it taste alright steamed or sauteed, but the bitter, harsh taste of raw kale honestly just frightens me. I decided to do some research and look up different ways of preparing raw kale, and the one that seemed like the best option was “massaged” kale salad. So I massaged some, kale, marinated some tempeh, and made my favorite salad dressing, and I am happy to say that the massaged kale was more than edible…it was delicious!
Congratulations, Mina! She was good enough to put a recipe for the salad on Eat Run Love, so you can totally copy her and learn to love raw kale, just like the rest of us. It’s so good!
Recipe: Wilted kale salad! »
Are you sick of kale yet? I’m not! I just keep finding new ways to eat it that are better than the last. My new favorite is the wilted kale salad!
Call me late to the party, because I usually am, but my first experience with the mystical wilted kale salad happened on a trip to LA in January, at Mohawk Bend in Echo Park.
Very tasty! Spiced to perfection and topped with crisp jicama slices!
So, I’ve come up with my own version!
1 bunch kale
1 tsp. olive oil
dash of salt and pepper
juice of one lemon
1 sliced avocado
Clean, de-stem and roughly chop the kale. Heat up your pan to about medium-high, with the oil drizzled in. Once it’s hot, put in the kale and keep it constantly moving, cooking between 30 seconds and 2 minutes. You are not sauteing it, but lightly wilting it. The point is, you don’t want it fully cooked, but just heated enough to take some of the bitterness out.
Transfer to a bowl and toss with avocado, lemon juice, salt and pepper. Easy enough, right?
I personally think this salad pairs beautifully with pasta doused in vodka cream sauce!
How do you make your wilted kale salad? Next time, I think I will use strawberries instead of avocado, and balsamic vinegar instead of lemon juice!
Remember I told you I wanted to start eating more kale because it’s supposed to be basically healthy magic (I believe that’s the technical term)? This may be the way to do it! From Keepin’ It Kind, an apple, beet and chèvre kale salad! Did somebody say vegan chèvre?! Come at me, bro!
I know beets are so 2007 but I’m all about them again. Bring that beet back!
via Finding Vegan
Pasta with kale pesto from Love & Lemons! I been trying to get more into kale because apparently it’s like the best thing for you ever. But I don’t like plan old steamed greens! But THIS I could get down with. I love pesto! Basil is the greatest thing ever but I could go for kale to mix it up sometimes. What do you think? Genius or a waste of pine nuts?
A Serious Eats writer goes vegan for a month, and it’s not annoying! »
López-Alt’s Braised Kale and Chickpea Sandwich with Sumac Onions. WANT!
We’ve had our fair share of journalists who “go vegan” for a short period of time and write about it. Usually you get something pretty obnoxious. But guys, I think we might have something different in our midst! J. Kenji López-Alt of Serious Eats normally writes about hamburgers, but starting Jan. 14th, he decided to try a month of veganism. You can read his first post about it and see that he’s getting sociological on that ass. As an amateur anthropologist (I’m an amateur at a great many things!), I very much appreciate this approach! He’s seeking the “vegan experience” in all its trials and glory.
He starts off well enough. He’s a little uneducated about the health benefits but he seems to be one of the few writers to go down this road who grasps that it is indeed about compassion and not necessarily health. Another point on his side: he doesn’t go for the “humor” many authors try for when they do their obligatory vegan piece. It’s a rare occasion when a meat pun is funny, and it’s almost exclusively when you’re making a penis joke.
Another pro for López-Alt, he doesn’t mess around with a few weak salads, he dives in strong! Here’s his lunch from Day 1:
Brussels Sprout Fried Rice with Crispy Cauliflower, complete with recipe. Damn, son! As Brussels sprouts and cauliflower are my two favorite things (besides Cinnaholic!), this is calling to me like a healthy, well-meaning vegan siren.
He quickly learns that veganism requires planning and “there are animal products hiding everywhere.” So true! He also does a pretty great and comprehensive summary of vegan health needs. As he goes forward, there are times that he (very accidentally) “cheats” but I think becoming vegan is usually a process and “cheating” doesn’t render your efforts meaningless.
Finally, if I may offer some advice to López-Alt (and self-reference!), maybe my 11 Tips for New Vegans would be of some help to him on his month-long mission. Another tip: dude, if there are no vegan options on the menu and you’re at a nice restaurant, you can totally get chefs to make you a custom vegan meal! I’m normally bashful about asking for special treatment but from what I’ve been told, they don’t mind. And I’ve gotten some really awesome and unexpected creations. And, you don’t feel shafted by paying the same price for an entree even though you got it sans ham and gouda! Because that irks me. Good luck, sir!
Recipes: The most amazing, soy-free, gluten-free alfredo sauce! »
Ladies and gentlemen, I’m patting myself on the back for this recipe. Now, normally I like to stay humble, but sometimes I have to throw that notion aside and exclaim that I am a GENIUS! Too much? Probably, but I assure you, this alfredo sauce is a crowd-pleaser. Plus, you can feed it to your allergy-ridden self or friends.
Heaping 2/3 cup raw, unsalted cashews
1 1/4 cup water
Juice of 1 lemon
About 2 Tbsp. olive oil, for sauteing
1 small yellow or white onion, finely chopped
4 to 6 cloves of garlic, finely chopped
1/2 Tbsp. salt
3 scant Tbsp. nutritional yeast (large flakes)
1 tsp. pepper
1/4 tsp. nutmeg
2 tsp. coconut aminos, Braggs, or soy sauce (using soy sauce will no longer make it soy- or gluten-free)
Preheat over to 350 degrees.
Boil your cashews until they are soft. I boil mine on medium heat, because I like the idea that it’s gentler on the cashews. It takes about 20 minutes. This will give you about 1 cup “soaked” cashews. Make sure you rinse the cashews before using them.
To make the cashew cream, I blend my cashews and 1 1/4 cup water to make 2 cups of cream. I use a Vita-Mix to make my cashew cream, but I understand not everyone owns one, as they are very expensive —but so worth it! Because cashews are a softer nut, you can use a food processor or run-of-the-mill blender. Your sauce may come out a little chunky, but some people like texture, right? A small immersion blender would probably work as well.
While your cashews are boiling, you can start sauteing the other ingredients. On medium heat, saute your chopped onion in olive oil. I like to take mine until caramelized, but you can go until they are transparent (depending on how much time you have). Next, add your chopped garlic and cook a couple of minutes, until fragrant. It’s important you do not let the garlic brown, as it becomes bitter. Add all your spices (salt, pepper, nutmeg, soy sauce, and nutritional yeast) and cook on medium-low heat for about three minutes. I am constantly turning the mixture with a spatula, as I don’t want it to burn, or the garlic to brown.
Onions, garlic, spices, nooch, lemon juice, and coconut aminos.
Now add the lemon juice. Cook until it’s hot, about a minute or two. If you haven’t made the cashew cream, do that. Then add your sauteed mixture to blender or food processor and blend until smooth! Taste. I like the seasoning mix I came up with, but we all have different palates. Do you like a cheesier flavor? More nooch! Not salty enough? Have at it! Adjust to your liking.
Inspired by Eat More Kale man, I decided to make a mushroom-kale mac ‘n’ cheese. I sauteed a red onion, one pound of mushrooms, and two bunches of kale, and added it to my alfredo-drenched penne pasta. I then baked until the top was slightly browned. What are you going to do with yours? Seriously, tell us, we want to know.
Kale Kontroversy! It’s so dumb! »
Guys, the bestest leafy green, kale (so much bioavailable nutrients!), is under attack from idiots!
1. A guy in Vermont starts making these sweet “Eat More Kale” shirts. Yay!
2. As Laura mentioned the other day, evil bastards Chick-fil-A send him a cease-and-desist letter. Apparently “Eat More Kale” is TOO SIMILAR to Chick-fil-A’s sick and twisted slogan, “Eat Mor Chikn.” You know, where the cows hold the sign and it’s all Animal Farm-esque with the livestock turning against each other?
3. TV personality Anderson Cooper reports on said controversy. Apparently he’s has no idea what kale is? The Internet calls him out on that. So what does he do?
4. He insults kale. And shows a montage of other people insulting kale. Dude, set a good example for the children of this country! Kale is the BEST! You are ignorant!
5. Let’s all order shirts? And never ever watch Anderson Cooper? OK deal.
This is Robin Robertson’s gnocchi in kabocha sauce over lentils and greens! It’s like all of my favorite things in one meal! Click through to Vegan Planet blog for the recipe! Have an autumnal flavors party on your plate!