A note about my theme for 2011:
I have decided to pay tribute to my first vegetable garden (i.e. use up the veggies I have on-hand) and go with a “greens, greens, and more greens” theme this year. Here at In My Vegan Life, during the month of October, you’ll find many greens dishes, both originals and cookbook finds ranging from savory one-pot meals to sides and snacks. When I say “greens” I mostly mean collards and kale, but I will also be using yummies like spinach, chard, and beet greens on occasion. In an attempt to avoid the dreaded “VeganMoFo Burnout”, I will most likely also include some non-greens posts.
Russell James, The Raw Chef. This isn’t the exact original, but it’s pretty close*. I love the nutty creaminess that the tahini gives the dish, along with the tartness of the lemon, the sweetness of the agave, and the kick of the cayenne. I think it can be eaten as a meal by itself, but it also makes a great side, and certainly creates the perfect bed for something like buffalo tempeh or baked tofu. If you are a lover of kale, you will be a lover of this dish. Give it a try!
|Why yes, those are greens and tomatoes from the garden!|
Massaged Kale Salad with Tahini and Lemon
1 bunch frizzy kale**, stems removed
2 tsp lemon Juice
½ tsp salt
2 tbsp olive oil
¼ cup raw tahini (sesame paste)
Pinch of cayenne powder
1 tsp agave
Sesame Seeds, opt.
Grape/Cherry Tomatoes, cut in half
1. Massage kale with the salt and lemon juice, until it begins to wilt.
2. Use your hands to mix in the remaining ingredients.
*I leave out the hemp protein powder and sprouted buckwheat the original recipe calls for.
**Even though I didn’t in this instance, I’d recommend using a frizzier type of kale in this dish. It really makes a big difference.