In summer, I always seem to be cooking lots of vegetables. With all the farmer's markets, road-side stands and low grocery prices, I have been preparing kale, tomatoes and eggplant this past week. This blog is to display my vegan-love. Vance and I would have a hell of a time adhering to the vegan life-style (hello cheese...I love you), but I have great respect for my friends who do! These recipes are 'vegan-lite' because they have one dairy or protein in each. With a little adaption, I think my veges friends would enjoy.
Finely shredded kale salad makes me feel like I am falling in love all over again. My work-friends (who are actually just friends, who I happen to work with) and I love the kale salad at Tavern, a local eatery we frequent for lunch. Jill nailed this recipe a few weeks ago and I gave it a whirl tonight.
1 bunch fresh kale, washed/dried and torn into small pieces
1/2 cup raisins
1/2 toasted nuts, crushed in the food processor (I used almonds)
1/3 cup EVOO
zest of a small lemon
juice of 1/2 lemon
1/3 cup finely shredded Parmesan
lots of S&P to taste
Place batches of torn kale in food processor and pulse until a fine shred. This took about 2 batches. Place kale in a large bowl. Assemble dressing (EVOO, lemon zest and juice) separately and whisk well. Add raisins and nuts to kale. Dress the salad and add Parmesan - toss very well and add S&P. If the salad seems too dry, add a bit of EVOO. The dressing will absorb into the kale so taste as you go! Oh jeez - it. is. so. good.