Tag Archives: Kale

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.



Red Curry Soup with Rice and Purple Kale

3 Oct

It’s Vegan MoFo day 2 and I was in the mood for soup.  I knew I had kale and sweet potatoes and I knew I had made a soup recipe from the Post Punk Kitchen blog (which I absolutely adore and highly recommend!) several times before using these ingredients that I had loved.  So, I went through my awesome giant binder of recipe winners.  That is recipes I’ve made before that are husband approved.  Well, to be honest, if he loved the recipe and I did not it got tossed.  So, it has to pass the test of delighting both of our taste buds.  This one was a true winner!

Red Curry Soup with Rice and Purple Kale


1 teaspoon olive oil

1 small onion, diced medium

3 cloves garlic, minced

1 tablespoon minced fresh ginger

3/4 cups basmati or jasmine rice, rinsed

6 cups vegetable broth

1 teaspoon salt

1-2 tablespoons of red curry paste (start with one and taste)

1 bunch of purple kale (or any kale really), thick stems removed and cut into bite size pieces

1 large sweet potato, peeled and cut into 1/2 inch chunks

1 can lite coconut milk

1 tablespoon agave syrup

Juice of one lime


Preheat a 4 quart soup pot over medium heat.  Saute onion in oil with a pinch of salt for 5 minutes or so, until translucent.  Add garlic and ginger and saute a minute more.

Add rice, vegetable broth and salt, cover pot and bring to a boil.

Once boiling, lower heat to simmer.  Mix in curry paste to taste.  Add kale and sweet potatoes.  Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.

Add coconut milk, agave and lime.  Taste for salt and flavor.  Add more curry paste if you like.

Remove from heat and serve immediately or let sit for 10-15 minutes to give the flavors time to blend.

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!

A Visual Tour of My Saturday Morning in Ann Arbor

30 Oct

Okay, this has nothing at all to do with being vegan.  However, wouldn’t it be nice if all these Mud Bowl participants and spectators were vegan?

Giant Rutabagas at Farmer’s Market!  My mother-in-law introduced me to the delights of eating these monster vegetables.  So, so good!  By the time I saw these, I already had too many veggies to cook up so I checked with the farmer to make sure she would have some next week and the answer was Yes!

Have you been to the Spice Merchants at Kerrytown Market yet?  They carry an amazing array of spices, teas and grains as well as artisan crafted sea salts beyond your imagination.  All of their offerings are arranged in such an aesthetically pleasing display that invites you to look into each jar and be surprised by what it holds.  Yes, that’s Wild Porcini Sea Salt, Vintage Merlot Sea Salt and Spanish Rosemary Sea Salt.

Black Lava Sea Salt, White Cypress Sea Salt and Pink Hawaiian Sea Salt

Habanero Sea Salt, Chile Verde Sea Salt and Chipotle Sea Salt

Those pictured are just a few samples of the varieties of sea salt offered at this treasure of a shop.  I’m going to attempt to make some vegan candy and caramels so I bought some Fleur de Sel Sea Salt and some Candied Ginger.

After shopping for my sweet nephew, Gianni’s, birthday gift, I headed home with my goodies.  I didn’t even show you the tomatoes, kale, spinach, radishes or spicy salad mix I bought!

Here, however, is my giant parsnip!  All ready to be peeled and chopped to go into……..

Quinoa, White Bean and Kale Stew from Appetite for Reduction. Healthy, Delicious, Comfort Food!  Mine looks very pretty with the red quinoa I bought at Spice Merchants!

Lightly Steamed Kale with Tahini Sauce is My Latest Addiction

23 Oct

So, I’m imagining you’ve heard or read about the wonders of kale.  Much has been written in the last few years about it’s “power food” status and how it’s insanely good for you. It’s packed with Vitamins A & C, and is also rich in beta carotene, potassium, calcium, and phytonutrients that are believed to help fight cancer and repair cells.  I personally never ate kale before I became vegan, except maybe to add it to some soups occasionally.  So getting to know a new food and discovering tasty ways to prepare it has been a fun learning edge for me, especially when I land on a recipe that is so delightfully delicious, like the raw kale salad I posted about awhile back.  I never would have thought that I would end up craving kale on a daily basis.

This last week I went through my farmer’s market  kale stash faster than ever so I was determined to get plenty today.  I usually buy Dino (Lacinato) Kale or Curly Kale but today I bought Curly Kale, Russian Kale (which I’ve learned is a type of Curly Kale) and a new (to my taste buds) variety called White Russian Kale (a flat leaf variety).

                                                                          Curly Kale

                                                                          Russian Kale

                                                                          White Russian Kale

So, as I said in my post title, I’m lately addicted to lightly steamed kale with this Tahini Sauce from Vegan Coach.

Here’s some links to some other great kale recipe and resource blogs.