vegansaurus!

06/20/2012

Mina of Eat Run Love took our June Challenge, because she’s great. She made massaged kale salad with tempeh, about which she says:

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!
Remember to let us know if you take the June Challenge. Be brave, try a new food!

Mina of Eat Run Love took our June Challenge, because she’s great. She made massaged kale salad with tempeh, about which she says:

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!

Remember to let us know if you take the June Challenge. Be brave, try a new food!

10/26/2011

For today’s Vegan MoFo, I thought I’d share my absolute favorite way to eat greens these days: massaged kale salad. It’s so easy, so simple, and so ridiculously delicious, plus it’s insanely good for you. Make this tonight, you will be so happy.
Ingredients1 bunch kale—I used lacinato, or dinosaur kale.Handful sun-dried tomatoesHandful pepitas2 tsp. olive oil2 Tbsp. lemon juicesalt and pepper to taste
DirectionsPrep your kale by stripping it from the stems and ripping the leaves into regular, smaller pieces. Wash and dry, and throw it in a bowl.
Sprinkle some salt—less than a teaspoon, I don’t measure—onto the kale. With your two hands, knead the salted kale until it shrinks roughly 50 percent in volume, and looks glossy and dark. Maybe five minutes?
In your preferred serving bowl, mix the olive oil and lemon juice. Add the kale.
Dice the sun-dried tomatoes, and add them to the kale.
If your pepitas aren’t toasted, heat them in a pan until browned and good-smelling. Add them to the kale.
Toss the whole bowl until everything is nicely mixed. Add salt and pepper—this salad takes pepper really well!—and mix again. Taste, adjust seasonings accordingly, and serve. Soak up the accolades, because everyone loves this and people who’ve never eaten raw kale before will praise your culinary genius. Graciously accept these compliments.
A few notes: I find one bunch of kale serves two comfortably; if you want to eat exclusively this, you might want the entire bunch to yourself (I often do) (I am a kale monster). I also find that red wine vinegar substitutes for the lemon juice quite well, but as balsamic is milder, if you want to use it, maybe add more. Also, if you don’t want to turn your cuticles/under your nails green, wear gloves while working with the kale.
Massaged kale salad! It’s the best!

For today’s Vegan MoFo, I thought I’d share my absolute favorite way to eat greens these days: massaged kale salad. It’s so easy, so simple, and so ridiculously delicious, plus it’s insanely good for you. Make this tonight, you will be so happy.

Ingredients
1 bunch kale—I used lacinato, or dinosaur kale.
Handful sun-dried tomatoes
Handful pepitas
2 tsp. olive oil
2 Tbsp. lemon juice
salt and pepper to taste

Directions
Prep your kale by stripping it from the stems and ripping the leaves into regular, smaller pieces. Wash and dry, and throw it in a bowl.

Sprinkle some salt—less than a teaspoon, I don’t measure—onto the kale. With your two hands, knead the salted kale until it shrinks roughly 50 percent in volume, and looks glossy and dark. Maybe five minutes?

In your preferred serving bowl, mix the olive oil and lemon juice. Add the kale.

Dice the sun-dried tomatoes, and add them to the kale.

If your pepitas aren’t toasted, heat them in a pan until browned and good-smelling. Add them to the kale.

Toss the whole bowl until everything is nicely mixed. Add salt and pepper—this salad takes pepper really well!—and mix again. Taste, adjust seasonings accordingly, and serve. Soak up the accolades, because everyone loves this and people who’ve never eaten raw kale before will praise your culinary genius. Graciously accept these compliments.

A few notes: I find one bunch of kale serves two comfortably; if you want to eat exclusively this, you might want the entire bunch to yourself (I often do) (I am a kale monster). I also find that red wine vinegar substitutes for the lemon juice quite well, but as balsamic is milder, if you want to use it, maybe add more. Also, if you don’t want to turn your cuticles/under your nails green, wear gloves while working with the kale.

Massaged kale salad! It’s the best!

02/09/2011

Homeroom, a new mac ‘n’ cheese restaurant in Oakland, serving up a VEGAN MAC ‘N’ CHEESE!  »

Oh hellllll yeah. Finally some vegan mac and cheese action up in this joint! I know of only two other places serving vegan mac and cheese in the entire Bay Area: Souley Vegan (some people love it, some people leave it) and Herbivore (If you held a gun to my head and forced me to eat either Herbivore mac and cheese or Hazel’s dog shit, I’d think reallllllly hard. And then I’d eat the mac and cheese but GOOD GOD, it’s the funk). If you know of others, please let a fat vegan know. And further, THANKS FOR HOLDING OUT, BITCH.* Anyway, Homeroom (adorable name) is opening on 40th street in Oakland on Tuesday, Feb. 15 and HOLY SHIT:

I said goddamn, GODDAMN! My only regret in life is that I’m on a fucking CLEANSE FROM HELL** until Feb. 21 and so I can’t partake in this deliciousness on opening day. Oh well; I’ll be there on the 22 with a bib and a dump truck. Let’s do this, Homeroom.

To learn more about this little mac ‘n’ cheese restaurant that could (it’s a good story) and to see their full menu (maybe more vegan stuff soon? oooh… like cookies and almond milk! or maybe a partnership with Scream Sorbet? It’s right down the street!), check out the lovely Carolyn’s reporting over at Eater SF

*I meant thanks for NOTHING, if that wasn’t clear. Also, cleanses make me feisty!
**More on this later but right now I need to finish eating my MASSAGED KALE SALAD. Later in the evening, I’m gonna beg Jonas to shoot me in the face until I’m dead.

[Hat-tip Gina, who also sent us this delightful video of a dog swimming with a dolphin!]

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