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Kale Salad with Summer Sweet Corn and Sweet Miso Tahini Dressing

5 Sep


I teach an all vegan Veg101 Cooking Demo once a month at Whole Foods in Ann Arbor as a volunteer for VegMichigan.  Our theme for next week is Summer Bounty.  I was searching for recipes with sweet corn to experiment with and to possibly prepare for my class.  I came across this delicious recipe at Happy. Healthy. Life.  The Sweet Miso Tahini dressing is delectable.  The only change I made to the recipe was to add three ears of sweet corn (so, so good!) instead of two.  This is definitely a keeper and one that I will add to my growing list of kale salads I love.


3 ears of summer sweet corn

4-6 cups of kale, washed, thick stems removed and finely chopped (I used purple, curly)

1 small red bell pepper, diced

1 large carrot, shredded

1/2 cup red onion, finely chopped

1/4 cup red cabbage, chopped

1/3 cup toasted hemp seeds (optional)

Sweet Miso Tahini Dressing

2 tablespoons white miso paste

1 1/2 tablespoons tahini

1 1/2 tablespoons maple syrup

1 tablespoon olive oil

1 1/2 tablespoons tamari

2 tablespoons brown rice vinegar

pinch of black pepper

pinch of cayenne

1/4 teaspoon coriander


Add a few inches of water to a large pot and bring to a boil.  Add corn on the cob and steam for 3-5 minutes.  Take corn from pot and set aside to cool.

In a large salad bowl, add dressing ingredients, including spices.  Whisk well to combine.

Wash kale, remove large stems and finely chop.  Dry kale in spinner and with paper towels.  Add to bowl with dressing.  Add other veggies to bowl and toss all with dressing very well.

Hold corn on the cob over the salad bowl and cut off kernels (a serrated bread knife works very well here).  Toss corn with rest of salad.  Add hemp seeds if using and toss again.



Transitioning to Vegan-Enjoy Cooking Again!

12 Jan

Last Saturday night we had some friends over for dinner for a vegan feast.  They aren’t vegan but my husband, Jim, had been raving to Craig about my cooking while they were making beer together.  (Thanks, honeybunch!)  Anyway, as I’ve shared with you before, my interest and excitement about cooking has been re-ignited since I transitioned to vegan.  It has inspired me to try many new recipes and cooking techniques as well as become more familiar with a wide variety of plant-based ingredients.   I keep thinking, if only everyone knew that you don’t need any animal products to produce luscious food!  I’ve been having a great time making delicious, healthy food made only from plants. On Saturday we toasted (with the tasty, home-brewed beer that Craig had made) to good health, good friends, good food and the fact that no animals had been harmed in the making of our fabulous meal.

Here’s the menu:

Lemony Artichoke Dip with pita crackers (from Terry Walters’ Clean Food)  So, so, so good!  Kristin was surprised this is made so thick and creamy with cannelini beans.

Massaged Kale Salad with Apples and Golden Raisins (This was originally written with Gorgonzola, which I omitted).  Craig could not believe how good kale could taste and had second helpings!

Eggplant, Green Beans, Pumpkin and Basil in Coconut-Tomato Curry (from Mollie Katzen’s The Vegetable Dishes I Can’t Live Without) This was a big hit!

Zesty Basmati Rice with Cinnamon and Cumin (from Terry Walters’ Clean Food)

Sesame-Walnut-Ginger Broccoli (from the same Mollie Katzen cookbook as above)

For dessert, I had been wanting to try Turtle Mountains’ Non-Dairy “Ice Creams”.  We decided to compare a couple with chocolate and peanut butter involved, since I love that combo.  Kristin liked the creamier texture of the Coconut Milk concoction, while I preferred the bigger chunks of peanut butter in the Zig Zag.  But really?  Both were incredibly delectable and I believe difficult for most to detect the lack of dairy ingredients.

Purely Decadent Coconut Milk Chocolate Peanut Butter Swirl (YUM!)

Purely Decadent Non-Dairy Chocolate Peanut Butter Zig Zag Soy Ice Cream (YUM!)

The Vegan Feast was a smashing success!  All recipes were requested and shared. So, as you are Transitioning to Vegan, get back in the kitchen and do  some home cooking!  Feel the zen of creating healthy, comforting, compassionate food with your own two hands. It really is a wonderful way to express your creativity and we all know that making time to express our  creativity on a daily basis is part of living a vibrant life!

On another note, I want to again express my appreciation for all the wonderful chefs out there who share their recipes so freely.  The three sources mentioned above are just a few of the many who are spreading the word about how delicious it can be to eat more vegetables.  Check them out!

Do you have favorite go to sources for veggie recipes?  Please share!

Cranberry Walnut Tabbouleh

24 Oct

I found some fresh mint at the Farmer’s Market last Saturday and wanted to use more of the parsley that is still overflowing in my herb pot on the deck.  The first thing I think of when I think of parsley and mint is tabbouleh.   This tabbouleh is not your traditional one with tomatoes and cucumbers but a little sweeter and chewier with dried cranberries and chopped walnuts that have been toasted.  It’s become a family favorite.  I hope you enjoy it, too!

Cranberry Walnut Tabbouleh

1 cup bulgur wheat

1 cup boiling water

1 cup chopped fresh cranberries (I used dried instead and added it to the bulgur before I added the hot water)

1/2 cup chopped fresh parsley

1/4 minced red onion

1/4 cup fresh lemon juice

2 tablespoons chopped walnuts, toasted

2 tablespoons chopped fresh mint

1 1/2 tablespoons walnut oil

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine bulgur and 1 cup boiling water in a large bowl.  Cover and let stand 30 minutes or until water is absorbed.  Fluff bulgur mixture with a fork.  Stir in rest of ingredients and toss gently to combine.