I might have said “This is the best kale salad EVER!” something like 3 times while eating this.
1 bunch curly kale
juice of 1 lemon
4 castelvetrano olives
your favorite hot pepper (as much as you want)
small handful of fresh dill
sea salt, to taste
Remove stems from kale, chop leaves into bite sized pieces and place in a bowl. Massage kale leaves with lemon juice and half of the avocado. Add remaining ingredients, including the other half of the avocado, chopped. Season to taste and devour.
Brit and I are going on a mini-vacation to Vegas over Christmas so we celebrated with presents and Christmas dinner a little early this year. Many traditional dishes were served (stuffing! ham! mashed potatoes!) but I didn’t feel the slightest bit deprived during my first fruitarian holiday. I actually managed to make a salad bigger than my appetite!
I loved this holiday dish from 80/10/10 chef, Kristina Carillo-Bucaram and to my delight, so did everyone else!
Merry Christmas Eve Eve!
1 small box cherry tomatoes
1/2 a red bell pepper
1/2 small onion
big handful cilantro
juice of one lemon
handful sun dried tomatoes
1-2 Tbsp tahini
1 package kelp noodles
Pulse all ingredients besides kelp noodles in food processor until well combined but still chunky. Pour over kelp noodles.
This outrageously delicious recipe was created and sent to me by my beautiful friend Ashleigh and it has been hands-down my favorite dinner recipe these past two weeks. I’ve been blown away at how much the simple flavors are starting to pop and how savory even plain lettuce and veggies are tasting without adding salt! Enjoy this taste explosion…
1 head cauliflower
3 oranges, peeled
1 red bell pepper, seeded
1/2 red onion, peeled
big handful fresh parsley
big handful fresh cilantro
juice of one lime
a sliver of jalapeno
curry powder, to taste
Remove leaves from the cauliflower, chop and put in food processor. Pulse cauliflower to a rice-like consistency. Remove cauliflower and place in a large bowl. Place the remaining ingredients in the food processor and pulse until chunky and well-combined. Pour salsa over cauliflower “rice” and top with cherry tomatoes.
For the past three years I’ve created an all raw vegan “Living Thanksgiving”. This year I’m changing things up a little, I think I maxed out my nut-and-oil-free-but-still-satisfying-and-holiday-themed-raw-vegan recipe creativity. I’m including cooked foods this year and shifting “Living Thanksgiving” to mean you can still feel alive and upbeat after the holiday feast rather than heavy and in need of a nap. I’ll also be taking a lot of recipe inspiration from other bloggers this year, I dedicated an entire Pinterest board to potential holiday recipes! Here is my contribution to the many wonderful holiday recipes that are circulating, Shepherds Pie is traditionally not a vegetarian dish and usually made with white potatoes so this is a stretch. It turned out to be a perfectly filling but not too heavy, comforting holiday dish.
1 cup button mushrooms, sliced
1 cup brussel sprouts, shredded
1 cup baby carrots
1 cup leeks, sliced
1 cup green beans, chopped
small handful sage, chopped
small handful thyme, stemmed
2 sweet potatoes, baked and peeled
2-4 Tbsp coconut oil
salt and pepper
Preheat oven to 400. Coat all veggies besides sweet potatoes in coconut oil and herbs in a baking dish. Bake for 30 minutes. Mash sweet potatoes and add a bit of coconut oil, salt, and pepper to taste. Remove veggies from oven and top with sweet potato mash. Return to oven and broil until sweet potatoes start to brown.
For some raw vegan holiday inspiration check out last years Living Thanksgiving:
Herbed Cauliflower “Couscous”
Pumpkin Pie in a Bowl – Kabocha Style
Raw Creamed Corn with Oregano
Avocado Pesto Stuffed Mushrooms
Jicima “Potato” Salad with Dilly Dijon
Spiked Vanilla Chai
What are you having for Thanksgiving this year?
Before I begin…look what came in the mail this week!!! I. am. drooling. Natalia and Doris’s Fresh Energy Cookbook is a MUST buy, I highly recommend it and I can’t wait to dig in myself!
So here’s what today’s looked like:
“Warm Pumpkin Pie” Carrot Juice- recipe to come!
A big cup of Celestial Seasoning’s Cinnamon Apple Spice tea with stevia.
I made a batch of this Thick and Creamy Avocado Lemon Tarragon Dressing (with stevia instead of agave) and ate half of it as a soup for lunch. Later in the afternoon I also ate a huge honeycrisp apple.
I haven’t had dinner yet but I’m planning on a big kale salad with the remainder of the avocado dressing and some steamed broccoli.
I’ve been on a huge baking kick and made several batches of macaroons the other day. I suspect I will be dipping into the stash for dessert AND sharing a new recipe tomorrow 🙂
Last year’s Vegan Month of Food was when I really started blogging regularly so it’s a special memory. Not so special memories from that time included trying out foods and recipes I wouldn’t have normally eaten because they had the “vegan” label and I was curious how my body would react. I learned that (and I really probably knew better) tofu, processed/packaged vegan treats, and too many vegan baked items were NOT friendly to my body which appreciates very simple foods. Overall though I had a great time and am looking forward to some more vegan creativity to kick off Autumn. Here are a few favorites that came from my kitchen during Vegan MoFo 2011:
Spiced Avocado over Veggies and Romaine
Sweet Potato Tacos with Smoky Cilantro Veggies and Guacamole Cream
Pumpkin Pie Kombucha
Asian Inspired Slaw with Wasabi Peas and Miso Dressing
Sweet Potater Tots with Creamy Cumin Guac