Vegan Kale Caesar Salad

April is one of my favorite months- when the earth begins to peak through and show signs of life, the sun comes out of hiding and buds magically appear on trees. However, it can be a bit of a tease as well. With all of these hints of summer, all I want is fresh-from-the-field vegetables, and yet we are still a  month or so away. This salad is my compromise. Using the baby kale that is coming out of the early season greenhouses as well as stored cabbage and radishes from last fall- it hints at summer without the full commitment.

This dressing is one of my favorites. Every time I throw this myriad of slightly-obscure ingredients into the blender and come out with a disarmingly accurate vegan rendition of caesar dressing, I surprise myself all over again. I made this with the 5th and 6th graders at Moretown Elementary last year and was shocked out how well it was received, despite watching their twisting faces as we filled the blender. A great example of a product that is a million times better than the sum of it's parts. The original recipe pairs it with the traditional romaine-crouton-parmesan trio, so feel free to go in that direction if you prefer.

Vegan Kale Caesar Salad

Serves 6

Ingredients

2 Tbs. tofu

1 large clove garlic, peeled

1/2 sheet nori, toasted and crumbled

2 Tbs. olive oil

1 Tbs fresh lemon juice

2 Tsp. balsamic vinegar

1 ½ tsp. miso

1 ½ tsp mustard

1 ½ tsp capers

1/2 tsp tamari

1/4 tsp salt

1/8 tsp pepper

1 cup brazil nuts

1 garlic clove, minced

pinch of salt

1 head of kale, or about 6 cups baby kale

2 cups shredded cabbage, red or green

1/2 cup red or daikon radish, in slivered half moons

1/2 cup currants, or other dried fruit of preference

1/2 small red onion, minced

Directions

Combine all dressing ingredients in a blender and blend until smooth and creamy.

To make the Parmesan, combine Brazil nuts, garlic and salt in a food processor. Pulse for one minute. This part is optional- don't let it stop you if you don't have the brazil nuts on hand. A great substitute is raw almonds, if you prefer. 

To serve, toss kale through red onions in a large bowl with dressing, using just enough to coat. Top with Brazil Nut Parmesan, if using. Due to the hearty greens in this salad, it actually stores well and can be made in advance if necessary. 

Relax. Eat Well.

Pumpkin Pie in a Nut Crust

I can hardly believe it is THAT season again, but (gulp) I guess it has fallen upon us. The good news is, this usually involves loads of time spent in pajamas, enjoying tasty meals, family traditions and comforting company. I guess I can deal.

And, oh those traditions. Typically packed with sugar, white flour and decadence of all sorts, the dishes surrounding the holidays do not tend to support a very balanced lifestyle. But I have noticed a subtle shift lately. A trend towards updating traditions, an interest in indulging in flavor while still promoting health. Now that is an idea I can truly celebrate.

So I have a few offers of inspiration. Chocolate Cashew Truffles. Cocoa Avocado Mousse. No-bake Chocolate Torte. Notice the chocolate theme here- this one is for those who might have always chosen strawberry over chocolate ice cream as a child, or maybe even vanilla (that was me). A bit less chocolate- but just as sweet. Ok, lets go.

Big on pungent spices, roasty toasty squash, decadent nuts and natural sweeteners, you will not miss your sweetened condensed milk or canned puree. As a vegan pie, it finds it's texture through agar agar powder, a sea vegetables that offers a gelatin effect to vegan goods. Pretty cool, right?

Pumpkin Pie in a Nut Crust

Serves 8

Ingredients

1 1/2 cup raw pecans (or almonds)

3 medjool dates, pitted

2-4 tbs. maple syrup

1/4 tsp salt

2 cups roasted pumpkin (or other winter squash, I used Buttercup's as pictured above)

½ cup raw cashews

¾ tsp agar powder (for my VT folk, this can be found in the bulk spice section at City Market)

¼ tsp. salt

2/3 cup boiling water

2 tbs. maple syrup

1 tbs. vanilla extract

2 tsp. cinnamon

¼ tsp nutmeg

¼ tsp. ground cloves

zest of half a lemon

Directions

If you have not done so already, cut pumpkin or squash into half, rub with a bit of coconut oil and place cut side down on a parchment lined baking sheet. Roast at 400 degrees until tender when pierced with a knife and beginning to brown, about 30-40 minutes.

Pulse nuts in a food processor until you reach the texture of coarse sand. Add dates and pulse until well combined. Add salt and maple syrup, one tablespoon at a time, until mixture starts to come together and ball up. Press into a lightly greased 9 inch tart pan.

To make the filling, puree roasted pumpkin in a food processor until smooth.

In a blender, process cashews, agar powder and salt to a fine powder. Add boiling water and process on high speed until well blended. Add pumpkin puree, and remaining ingredients, blending until well incorporated. Pour filling into prepared crust and refrigerate until set, about 30 minutes. For a thicker texture, refrigerate overnight. 

Relax. Eat Well.

Superfood Chocolate Balls

For the most part, I try to avoid getting too hippy-dippy on this blog. I really do. New ingredients, flavors and techniques: sure- but spirulina?? I don't want to push anyone too far.


However, these superfood "balls" (bars? truffles? help me find a less offensive title...) are truly delicious! I am hooked. And when I make a recipe more than 4 times in one month, I must share it. Especially when it includes a round-up of these superhero ingredients.

Where do I even start? Pure cocoa is extremely rich in antioxidants, and offers a richness without the sugar typically associated with chocolate. Raw honey sweetens the deal, with probiotic activity that strengthens the immune system, while aiding digestion. Walnuts, flax seed and hemp all contribute a healthy dose of omega-3 fatty acids, with fiber to boot. Coconut oil, a medium chain fatty acid, helps lower cholesterol and boost heart health. Gojis add a beautiful color burst, with high doses of Vitamin C, beta-carotene and B vitamins. 

What else? Oh yes, spirulina. A green algae superfood extremely high in chlorophyll, it helps cleanse the body with an alkalizing effect.  As a dense source (70%) of complete protein, it is easily assimilated into the body, while offering loads of calcium, iron, B-12 and essential fatty-acids. Due to it's strong (earthy) flavor, I have never been able to incorporate this into my diet with pleasure.... until now. If you are just starting off and getting used to the flavor, feel free to begin with one tablespoon and work your way up.

Superfood Chocolate Balls

Makes 8 large or 12 smaller balls

Ingredients

1/4 cup raw walnuts


½ cup ground flax or hemp seed (I like 1/2 & 1/2)

1/2 cup cacoa powder


2 tablespoons of spirulina


2 tablespoons coconut oil


3 tablespoons raw honey


a pinch of sea salt


l½ tsp vanilla extract

1 tbs. goji berries (optional)

Directions

If planning ahead, soak the walnuts overnight. Rinse and drain. 

Combine all ingredients in food processor and blend well, until black and extremely sticky. Roll into balls and store in the fridge. 


Relax. Eat Well.