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Home   Recipes   Salads, Kale and Greens

Salads, Kale and Greens

Asian Red Cabbage Salad

For the salad: 3 cups red cabbage, finely shredded 2 carrots, shredded or cut into matchstick 4 tbsp of fresh chopped cilantro For the dressing: 1 tablespoon soy sauce 1 tablespoon maple syrup 2 tablespoons chickpea miso paste 2 tablespoons rice vinegar 2 tbsp toasted sesame oil 2 tsp Sriracha 1 small piece of ginger, minced 1 clove of garlic, minced 1 tbsp of
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Asian Zucchini Salad

1 large zucchini
 2 TBS rice vinegar
 1/2 tsp sesame oil
 1/4 tsp red pepper flakes (or less for less spicy) 
1/2 tsp maple syrup 
1/2 tsp braggs or soy sauce 1 tbsp dried mint 
salt and pepper to taste Use a vegetable peeler to peel your zucchini into “noodles”. Mix with remaining ingredients. Refrigerate at least 20 minutes before serving.


Mix Green Salad with Balsamic Vinegarette

Salad Mix greens 
sliced cucumbers
 shredded carrots
 roasted cauliflower
 Dressing:
 6 tbsp extra virgin olive oli
 3 tbsp balsamic vinegar
 1 tbsp shoyu (soy sauce)
 1 tbsp maple syrup (agave can be used)
 1 tsp dijon mustard

 In a blender or with a emersion blender blend ingredients together.


Roasted Sunchokes

2 to 3 large sunchokes, sliced 1/4-inch thick 
2 tablespoons olive oil 
1/2 teaspoon salt 
1 sprig of fresh rosemary, leaves removed 
3 to 4 cloves of garlic, peeled and left whole 
Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss
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Asian Squash Salad

2 medium yellow squash 2 tablespoons chopped scallions 2 tablespoons extra virgin olive oil 2 tablespoons fresh-squeezed lime juice 1/2 teaspoons, sugar 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup basil, cut thin ribbons 1/4 cup dry roasted peanuts, left whole if small, chopped if large Cut the ends off the squash. Using a vegetable peeler slice it lengthwise into very
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Dal with Swiss Chard

1¼ cup red lentils 1 cup minced onion 1 tbsp minced fresh ginger 3 – 5 medium cloves garlic, peeled and minced 3 tbsp olive oil salt and pepper to taste 1 bunch Swiss chard, washed and trimmed 1 tsp cumin seed 1 tsp mustard seed 1/4 tsp ground fenugreek 1 – 2 teaspoons dried ground coriander ¼ teaspoon red pepper flakes salt Heat
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Chilli Sweet Potato with kale

2 cups sliced green onion 1 garlic clove, minced 4 cups roasted sweet potatoes 1 can black beans drained and rinsed or soaked and boiled 2 cups chopped kale 3/4 teaspoon sea salt olive oil 1 Chili powder avocado Dice sweet potatoes into 1/4 inch cubes, toss in olive oil, chili powder and salt spread on baking sheet and roast at 325 degrees until
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Crunchy Slaw

1 medium head green cabbage, outer leaves removed 
1 1/2 cups roasted, unsalted peanuts or Almonds 
1 bunch green onions 
1 cup chopped cilantro 
Salt and pepper Dressing: 
1/2 cup light oil 
3 tablespoons rice vinegar 
1 tablespoon maple or agave (to taste) 
1 tablespoon sesame oil 
1 teaspoon soy sauce (or more, to taste) Shred the cabbage very finely. The fineness of the
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Olive oil & Kale Mashed Potato

3 pounds potatoes, peeled and cut into large chunks
 sea salt
 4 tablespoons extra virgin olive oil
 4 cloves garlic, minced 
1 bunch kale, large stems stripped and discarded, leaves chopped
 1/2+ cup warm milk or cream
 freshly ground black pepper
 5 scallions, white and tender green parts, chopped
 1/4 cup freshly grated Parmesan, for garnish (opt)
 fried shallots, for garnish (optional) Put the
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Roasted Potato Salad

2 pounds red potatoes, scrubbed with skins on (halved and quartered if necessary – should be bite size) 
3 cloves garlic, minced
 3 tbsp
 2 tsp fresh Rosemary salt and black pepper to taste 
1 tbsp grainy Dijon mustard 
1 tsp lemon juice
 1/2 cup veganaise or mayo
 1 pinch cayenne pepper (optional)
 1 bunch scallions, chopped
 1 tbsp fresh Italian parsley Preheat oven
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