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A year on?
Quit tumblr ages ago just came back on to spread my love, forgot I changed my cool dope blog for a recipe one, should’ve kept it the way it was. still vego, cooking and eating is way easier when I don’t have to document it or think about it much. not eating much dairy, heaps of tofu n doing a variety of exercise. i’m feeling fit as I joined an aussie rules football team n hell bend on making the cut for the national WAFL next year, gotta quit smoking first though. peace
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i'll try some overnight oats tonight, will post up the recipe tomorrow ! (i'm cutting back on dairy and soy yoghurt is off the charts expensive so see how she goes)
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The Best Shredded Kale Salad with Pecan Parmesan and Cranberries
Vegan, gluten-free, grain-free, soy-free
by ohsheglows
Ingredients:
FOR THE SALAD & DRESSING:
2 medium bunches destemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)
2 large garlic cloves
1/4 cup fresh lemon juice (from 1 lemon)
3-4 tablespoons extra virgin olive oil, to taste
1/4 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper (just eyeball it)
1-2 handfuls dried sweetened cranberries, for garnish
FOR THE PECAN PARMESAN:
1 cup pecan halves, toasted
1.5 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil
2 pinches fine grain sea salt
Directions:
Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
Wash the kale and spin dry. Place dried kale into a large bowl.
For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it’s a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don’t recommend making this salad the day before and letting it sit in the fridge overnight.
Note: 1) Instead of a mini processor, you can chop/whisk the dressing and pecan “parmesan” by hand. 2) For a nut-free version, try using breadcrumbs instead of pecans.
Read more: http://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/#ixzz2tcaEpQzn
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Yesterday I bought carrot juice and it tasted like a burning shit, on the other hand I have high hopes (I swear I normally love carrot)
How to make a perfect green smoothie…RECIPE
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shit yeah!
Potstickers: Fried Vegan Dumplings with Bok Choy and Shiitake Mushrooms / Recipe
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Baked Vegetable Fries w/Dips
Carrot Fries
Zucchini Fries
Purple Sweet Potato Fries
Yuca Fries
Rosemary Apricot Mustard
Tomato and Cherry Chutney
Red Chimichurri
Coriander Mint Green Chutney
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Vegan spring pasta alfredo with roasted asparagus / Recipe
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Grilled asparagus and chili-orange quinoa spring rolls…RECIPE
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banana chia seed breakfast custards {dairy-free, paleo}
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I was at the supermarket looking at their veggie-burgers and noticed that a lot of them were pretty filling, not particularly cheap and also not particularly tasty. I decided to put my money where my mouth is and make myself a batch of chickpea burgers. This recipe makes 6 which and I just put the other 5 in the freezer which is awesome because the only other pre-made freezer food consists of meat pies, fish fingers and bag upon bag of unidentified mystery meat. I had half a zucchini left so I got a little experimental and made some chips, which I think are pretty neat too.
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