Kale and Citrus Salad
Veg-EZ Video e-Cookbook • 3m 49s
3 T. Miso Mayo (or vegan mayo of your choice)
1 T. regular or low sodium soy sauce
1 T. water
2 t. rice wine vinegar
1 t. hot chili sauce
3 T. vegetable oil
3 cloves garlic, chopped
1 bunch kale, washed well
½ yellow pepper, sliced into thin strips
1 pint cherry or grape tomatoes, either whole or cut into halves
½ red onion, sliced thinly
½ c. zucchini, cut into bite-sized pieces
Half of a seedless orange, cut into bite-sized pieces
Combine dressing ingredients in a small bowl and mix thoroughly. Set aside.
Heat oil in a heavy pan, add chopped garlic and fry until golden brown, being careful not to burn it as it will become bitter. Scoop out garlic with a slotted spoon and drain on a paper towel. Reserve the oil to use in other applications, like salad dressings.
Trim off tough lower stalks from kale and chop leaves into bite-sized pieces. Place the kale leaves into a large salad bowl. Add the other vegetables and toss. Sprinkle with fried garlic and just enough salad dressing to moisten the vegetables – don’t drench it.
Up Next in Veg-EZ Video e-Cookbook
Pasta alla Puttanesca
1 pound linguine
4 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
Large can of whole plum tomatoes
Freshly ground black pepper, to taste
½ cup pitted black olives, preferably oil-cured
2 tablespoons capers
1 teaspoon dried oregano
Crushed red pepper...
I’ve spent many years helping people make changes in their diets, choices that are healthier, kinder and simpler than they ever thought possible. With a few tweaks and adjustments you’ll build a vegan pantry that gives you an infinite number of effortless and economical meal options. My pantry it...
Zucchini and Tomato Salad
1 1/2 lbs. zucchini, cut into ¼” or ½” dice
2 c. cherry tomatoes, cut in half
1/4 c. olive oil
2 T. fresh lemon juice
Salt and pepper to taste
1 minced shallot
1/4 c. minced fresh mint
1/4 c. minced fresh parsley
1 c. pitted green or black olives