A few years ago, I wrote about the best way to eat kale—raw with a lemon-based dressing. There was talk of massaging (do it) and other fun things. There are lots of dressings you can try, but none will compare to the complexity and completeness of this salad, which has a thick “Caesar” dressing (made from cashews—duh—and other fun ingredients like seaweed and all the garlic you can handle), the crunch of roasted chickpeas, and, of course, avocado.
This recipe also takes no time at all—you just have to factor in roasting the chickpeas. I like them extra crunchy, so I roast them for about 45 minutes. Other than that, you have to cut the kale and throw all the dressing ingredients in a blender. Because the dressing is so thick, you really don’t need to let it sit for as long as other dressings (though if you find it overwhelming you can thin it out).
My mother has this amazing skill of concocting delicious, seemingly complicated recipes that are surprisingly simple to make. One of my favorites was a spinach-tofu “quiche” (I realize I don’t eat the major ingredients involved in quiche) that I made throughout college. But when I stopped eating eggs, the recipe kind of fell apart—literally. I’ve been missing it for the past four years, but recently I discovered two great recipes: one is reminiscent of my mother’s version, and a second uses many of the same ingredients but has a totally different taste and texture.
The first is inspired by a recipe on Oh She Glows, a blog that friends have been encouraging me to check out for a while and which this recipe has convinced me to check out more regularly. You’ll notice my photo looks a bit different than hers, mostly because I decided (in this iteration) to not blend the tofu in a food processor and instead to just let it crumble, the way my mom does. Both ways are delicious and you should try both to see which you like best. I also used the same crust for both, not the somewhat complicated/gluten-free one in this recipe.
The second is from another new favorite, Sunday Morning Banana Pancake, where I basically did the opposite: I blended the tofu instead of crumbling it. But again, you can (and should!) try it both ways. This has become a family favorite, especially for my sister, my favorite co-chef. Read more…
Hi there! It’s been a while. I can give you lots of excuses (I moved and have a tiny kitchen is the easiest) but I’m hoping to be back, with a promise that I can’t possibly keep to post once a week. That’s part of the inspiration behind #gazpachoweek, aka my way of dealing with August boredom on Instagram + my parents’ incredibly generous birthday gift. This past week, well, work week, I made five gazpachos (you can argue with that definition, but the recipe writers all called them gazpachos, so I allowed). Two of which were delicious, one of which was great, two of which I will not be making again.
Monday, Romesco-style (via Mark Bittman)
DELICIOUS. Would make it again in a second.
Last night, I hosted two friends who were displaced (but thankfully completely safe and dry) due to the tropical storm (formerly hurricane?) called Sandy. The temperature has dropped quite a few degrees as a result, so I decided to make a hearty soup and pair it with foccacia and kale salad. (I somehow forgot to take pictures beyond the soup-making stages.) Best part of this soup? The thickness from the pureed potatoes. Inspired by a veganized version of “Senate Bean Soup” I saw on Healthy Happy Life I gave it a try. According to Kathy
The tradition dates back to the early 20th century. There are two stories about the origins of the daily bean soup request. The tradition is thanks to either Senator Fred Dubois of Idaho who is famous for his “mashed potato” bean soup version — or another story according to the US Senate website “attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.”
Good Election Day dish?
Inspired by my Slate colleague’s decision to pen (type?) You’re Doing It Wrong: Pumpkin Bread, I thought I’d share the recipe that inspired it all (or at least the most important part: beer!). OK fine, mine is a cake and not a bread (note: this is easily the least healthy recipe I will share on this here blog, but it’s worth it, on occasion), but it’s vegan! I developed (re: adapted) it with a friend last year inspired by her favorite pumpkin-based recipe from the Tartine cookbook. I think it was actually her idea to add the beer–maybe we were drinking it at the time?–but it’s served me well. Plus if you’re not drinking while baking, you’re doing it wrong.
For some reason, I’m always tempted to underbake things. It’s a bad habit, but not as bad when you’re a vegan and underbaking is less dangerous (no raw eggs!). You’ll probably want yours to be a bit more well-done, but no matter what the outcome will be a dense cake that somehow still feels light–a winning combination. (Also, if you’re looking for something to do with the extra pumpkin, may I suggest a chocolate cake?)