My Favorite Kale Salad

new kale saladLet me tell you, nothing quite awakens your health and consciousness like going through a year of Lyme disease treatment. At least, that’s what it did to me. I could now scoff at what I once considered (and what many would still consider) a “healthy” breakfast of soy yogurt and granola. These days, going two days without a green smoothie for breakfast (a lapse I endured while traveling over the weekend) is a long time for me. And a dinner without kale salad to start is almost unheard of.

I won’t rehash the details of my last post (nearly a year ago!), which went into the health issues I’d been having leading up to my Lyme diagnosis. Nor will I go into quite as much detail about how my treatment has been since. But suffice it to say that a year-long course of antibiotics and Malaria fighting drugs for Lyme’s common co-infections can wreak havoc on one’s system — while also proving essential in the overall treatment of the disease.

As a result of this, I have taken a profound interest in how food can play a key role in healing and health. After all, at the time I was diagnosed, I strongly attributed my already gluten-free, vegan and refined sugar-free diet to my relatively high level of functioning given the number of tick-borne infections I had been carrying for several years. If these changes could have had an effect on my immunity, as my doctor also surmised, wouldn’t additional dietary changes prove even more beneficial?

In the last year, I’ve shifted a lot of my diet toward a cleaner way of eating. I have always considered my diet to be on the healthy end of the spectrum, but my research suggested that there was much more room for improvement. While I am not one to ever be extreme — I still enjoy gluten-free pasta, organic tofu and tortilla chips and salsa — I have moved away from processed foods significantly and begun adding more raw, green meals into my diet than ever before. I studied the principles of Kimberly Snyder’s The Beauty Detox Solution and adopted many into my own practices. I now eat raw fermented sauerkraut with many meals and kale salad before nearly every dinner, as I alluded to before. I also make it a practice to drink a detoxing green smoothie similar to this one almost every morning, sometimes adding lemon juice, parsley or romaine or substituting pears or strawberries.

While there is probably no way of measuring the exact impact my diet has had during the last year of treatment, I do know that what I eat makes a difference in how I feel overall. There is also a lot of research indicating that anti-inflammatory foods and detoxing is very important in overall healing, and I have made sure to incorporate these types of foods into my daily intake. Of course, I do have to supplement more than the average person, vegan or otherwise. Lyme tends to deplete vital nutrients and minerals, so even with a balanced and healthy vegan diet, I do supplement with high doses of magnesium, B12 and folate daily, among other vitamins and medications in my regimen (including lots of chlorella and lemon juice for detox).

Now that kale salad has become a staple of my diet, I certainly have discovered a few favorites, and this is on the top of that list. I rarely make this recipe the same way twice. In fact, the first time I actually measured any ingredients was when I was making the version for this post. I encourage you to play around with amounts and different ingredients, and to come up with your own favorite version of this salad.

Raw Kale Salad:

Yield: 2-4 servings

Note: this salad can keep in the refrigerator for about a day. It is best served fresh, but kale is quite sturdy and will stand up to dressing and refrigeration, even if the texture of the salad may change somewhat as it sits.

1 bunch lacinato or curly kale, thick stems removed and torn into small pieces

1/8 teaspoon sea salt (1 small pinch)

1 teaspoon olive oil

1/2 head raddichio, shredded (or 1/2 cup of shredded red cabbage)

1 scallion, finely chopped

3 tablespoons olive oil

1 teaspoon raw cider vinegar (or other raw vinegar of choice)

3 tablespoons raw sauerkraut juice*

3 tablespoons nutritional yeast

dash of cayenne pepper to taste (optional)

Directions:

1. Make sure kale pieces are washed/rinsed and fairly dry. Add to salad bowl. Add sea salt and olive oil and massage well. I like to rub handfuls of kale between both palms to really break it down and soften it.

2. Once kale has been massaged, add raddichio and scallions. Add lemon juice, vinegar and sauerkraut juice and toss. Add nutritional yeast and cayenne pepper and toss until kale is well-coated. You may wish to add additional lemon juice/vinegar/sauerkraut juice/nutritional yeast or even salt to taste depending on saltiness of your sauerkraut. Once seasoning is adjusted, serve.

*This is my secret ingredient for this salad. It makes the flavors pop. You can buy raw sauerkraut usually in the refrigerated section of your health food store and in some supermarkets. I like to use a local brand from Michigan, but Bubbies raw sauerkraut is a good choice as well.

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The Right Salad

Having lived in New York for the last four years, Gennaro and I have spent many a Saturday and Sunday hanging out at local bars to watch our hometown football teams play. For those who are wondering: no, Detroit Lions games are not generally nationally broadcast. Shocker. And when Michigan football games are broadcast on the Big Ten Network, we’ve been relegated to the bar for those games as well.

Anyways, long story short, it doesn’t take much perusing on this site to figure out that my diet and bar food don’t generally mix. Same goes for the pitchers of beer that are often free-flowing at these sport bars — the drink of choice for seemingly every patron but myself. I often feel like a fish out of water, desperately searching the menu for one item — any item — I can eat. If nothing else, it’s an attempt to avoid annoying the waiter/waitress by being “that person” at the table, even though whatever I do end up ordering quite possible ends up annoying him/her just as much. Hence, I have developed some distaste for watching games at sports bars.

There is an exception, however, and a big one. “The Wright Salad” at Brother Jimmy’s was so surprisingly fresh, unique and flavorful that it had me actually hoping for more non-locally televised games on the horizon. The lettuce is actually fresh, crisp romaine with possibly even other heirloom varieties thrown in. It’s tossed with fresh toasted pecans, dried cherries, wild rice, roasted sweet potatoes and poblano peppers in an herb vinaigrette. If you read that description out of context, you would probably not believe anyone who tries to tell you that this salad is actually offered at a sports bar, and moreover, that it’s actually good. Surprisingly, now that I’m leaving New York for good, it’s right up there on my list of “New York” food items that I will really, really miss (along with Caracas arepas, Stogo Ice Cream and Viva Herbal Pizza).

Luckily, I’ve created a knock-off. Mine might not be as hearty (I didn’t have wild rice on hand when I was creating this version). And I’ve added kale for an extra nutritional boost (what can I say, that’s kind of how I roll). But for the most part, it captures the complexity of flavors and the excitement of the original that got me hooked on “The Wright Salad” (no idea about the name, really) in the first place. In other words, I think I got it “right.”

This salad takes a bit of work, especially for a salad. There are a few different components, but they are really all important to the overall taste and balance of the dish. Sure, it might be easier to hop on a plane (or bus, or train) and actually eat-in at Brother Jimmy’s. But if you’re going to hop on a plane to New York for food, I’m sure a sports bar is not the first place that comes to mind, let’s be real. Plus, if you make this salad for guests, it usually garners a lot of interest, as it was certainly the first time I had seen sweet potatoes, dried cherries and poblanos in a single salad.

Salad Ingredients:

1 head good, fresh romaine, washed and chopped

1/2 bunch kale, finely chopped

1/3 cup dried fruit-sweetened cranberries or cherries

1 large sweet potato, peeled and diced

1 teaspoon olive oil

1 poblano pepper, roasted, peeled and sliced (as described here)

1/3 cup pecans, dry toasted in a pan until lightly browned, cooled

Herb Dressing:

1/4 cup lemon juice

1/4 cup grapeseed oil/light olive oil

1 tablespoon apple cider vinegar

1/2 teaspoon sea salt

1 clove garlic, finely minced or pressed

1/4 teaspoon dried oregano

1/4 teasooon dried thyme

Directions:

1. Preheat oven to 350.

2. Toss diced sweet potato with oil and a tiny pinch of salt (about 1/8 teaspoon). Lay flat on a baking sheet. Bake in preheated oven for about 20 minutes, or until lightly browned and soft, tossing halfway through. Set aside to cool.

3. Assemble dressing: briskly whisk or shake all ingredients. Set aside.

4. Assemble salad: toss all ingredients in a large salad bowl. Add enough dressing to coat lettuce leaves and toss until coated, adding more if desired. Serve immediately.

 

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Miso-Tahini Dressing

At one time in my life, the thought of steamed vegetables (especially steamed broccoli and kale) evoked lacklusterness and deprivation. That is until I discovered this dressing. Now, I’ll eat just about anything I can use as a vehicle for this sweet and tangy sauce. It’s awesome on salad, as a satay dip, or drizzled over steamed vegetables and tofu for a very healthy meal (add a sprinkle of sesame seeds for presentation). Now, nothing gets me more excited than a heaping bowl of steamed vegetables.

I’ve been busy, busy, busy these last few weeks. But I’m determined to uphold my promise of more low carb vegan fare. So without further ado, here’s the recipe that makes eating heaps of vegetables quite easy. Play around with it — I rarely make this one the same way twice. Sometimes I add some fresh squeezed orange juice instead of agave for sweetness.

Miso-Tahini Dressing:

2 tablespoons sesame tahini

3 tablespoons white miso (make sure it’s gluten-free)

1 1/2 tablespoons wheat-free tamari soy sauce

3 tablespoons brown rice vinegar

1/2 teaspoon sesame oil

1 tablespoon agave nectar

1 tablespoon water (optional)

Directions:

1. Whisk all ingredients until smooth. Add more miso for extra thickness, if desired, or water to thin to desired consistency.

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Tempeh Taco Salad

It’s two recipes for the price of one today, as I just had to follow-up my tempeh tacos with an option for taco salad as well. I made this salad last night, and Gennaro and I both really liked it. Like the tacos, you can add any toppings — vegan cheese, guacamole, sour cream, salsa, or black olives, to name a few — but it’s also good at its simplest, with just lettuce, tomato, vinaigrette, the tempeh taco filling and chips (as pictured, along with some shredded carrot). Any simple vinaigrette will do, but I made an avocado vinaigrette that was creamy and spicy and quite good with this salad. I included that recipe here, along with the recipe for homemade baked tortilla chips I used in the salad (so, I guess you’re really getting 4 recipes for the price of one today).

Avocado Vinaigrette:

1/2 ripe avocado

3 tablespoons lime juice

3 tablespoons Vegenaise

3-4 tablespoons water

1 tablespoon olive oil

1/4 cup cilantro, roughly chopped

1 scallion, roughly chopped

1 jalapeno, seeded, roughly chopped

sea salt

Directions:

Blend all igredients except salt in a blender or food processor. Add salt to taste and water until dressing is desired consistency. Refrigerate until ready to use.

Remaining Salad Ingredients:

1 recipe taco filling

romaine lettuce

shredded carrots (optional)

sliced grape tomatoes

tortilla chips (recipe below)

Homemade Baked Tortilla Chips:

Makes about 30 chips — increase amount of tortillas as needed.

5 sprouted corn tortillas (any corn tortilla will do, really)

olive oil for brushing (or olive oil spray)

a pinch of sea salt for sprinkling

Directions:

1. Preheat oven to 350.

2.  Halve corn tortillas, then cut each half into thirds, making even triangles. Place tortillas on a lightly oiled large baking sheet. Lay side-by-side but do not overlap. Spray or brush the top of each tortilla with oil. Bake in preheated oven for about 12 minutes, or until tortillas are lightly browned and crisp.

3. Immediately after they are removed from the oven, sprinkle with sea salt. Let cool slighly before serving.

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Warm Green Bean and Potato Salad

Over the last 3 1/2 years I’ve visited the Union Square Greenmarket probably hundreds of times, which means I’ve passed a certain artist on my way to the market almost as often. This artist is one among many stationed in Union Square, but I’ve always been especially drawn to his colorful, vibrant prints. To my mind, there are few things more beautiful than a big, billowy head of purple cauliflower, or ripe, deep-hued strawberries against a backdrop of tiny, perfect blueberries. So it’s no wonder I’ve often felt compelled to stop and take in the endless number of food photos at Ken Bondor’s station (the photos on his site, while pretty, don’t do justice to how beautiful they are in person). But for whatever reason, I’ve always found an excuse not to buy. Whether I’m in a hurry, not carrying cash, or simply indecisive, I’ve found myself in a constant, 3 1/2 year state of non-buyer’s remorse — in other words, the feeling of “Why did I not just buy at least one to put in my kitchen??”

Well, today I am the proud new owner of two — make that three, tomorrow (I just can’t stop!) — 9×12″ prints, and I couldn’t be happier. This may seem like a lot of hype over pictures of mere fruit and vegetables. But one of the reasons I love the photos so much is that they are a true testament to the natural beauty that can be found at the Greenmarket throughout the year, which is where all of Ken’s food photos are taken. I’ve often found myself overwhelmed by the variety of beautiful colors — the white, purple and red potatoes; the light and dark purple eggplants of various shapes and sizes — that beckon from each Greenmarket station.

My no-longer-bare kitchen wall

The beckoning was precisely why I found myself in the position of having to figure out what sort of dish I could make with green beans, red potatoes, and poblano peppers last week. Sure, I could have made several dishes with my options. But I was tired. And that wouldn’t be much fun, anyways, would it? I liked the Iron Chef-meets-Chopped type challenge I had presented myself with. Well, it wasn’t that much of a challenge. I recalled an old Giada episode where she made a warm vegetable salad with green beans, potatoes and roasted red peppers. This salad is a version of that. It’s simple, seasonal, delicious, and keeps well in the refrigerator. Confession: I ate some for breakfast the next day. I know that’s wierd.

Warm Green Bean and Potato Salad:

Adapted from Giada’s Warm Vegetable Salad

2 lbs. red new potatoes (or a mix of red, white or purple)

4 cups green beans, halved

2 poblano peppers

1 teaspoon sea salt

1/4 cup plus 1 tablespoon olive oil, divided

1/4 cup lemon juice

2 tablespoons cider vinegar

1 clove garlic, minced

1 teaspoon oregano

4 scallions, chopped

Directions:

1. Preheat oven to 450. Wash poblanos and rub with 1 tablespoon of olive oil. Lay flat on a baking sheet and bake in preheated oven for about 10 minutes, turning once, until outsides are evenly blistered and charred. Using tongs, remove peppers to a glass bowl and cover with a lid or plasti wrap to steam. Set aside.

2. Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt. Add green beans and blanch for 1-2 minutes. Use a strainer to remove green beens to salad bowl. Add potatoes to hot water and boil for 12-15 minutes, or until potatoes are cooked through (halve one to test for doneness). When potatoes are cooked, drain and remove to a cutting board. Halve potatoes (quarter if they are especially large) and add to bowl with green beans.

3. Whisk together remaining olive oil, lemon juice, cider vinegar, garlic and salt. Set aside.

4. Uncover peppers and remove from bowl. Pull off stems and make a slit lengthwise down the pepper. Use knife to scrape out seeds and slice peppers into long strips. Halve strips if they are really long. Add to salad bowl. Pour dressing over vegetables, add oregano and scallions and toss until coated. Serve immediately or refrigerate until ready to serve.

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Carrot, Beet and Apple Slaw

I’ve been making a version of this slaw for as long as I’ve had my food processor. Between testing batches of cakes and biscuits, it’s nice having a go-to veggie dish to even things out a bit.

This is one of those recipes that I never make the same way twice. Sometimes I just shred carrots and beets and drizzle with tahini dressing. Other times, I add sunflower seeds and dried fruit. Since pomagranates are in season, I added some pomegranate seeds to the slaw I made for lunch the other day. The colors are very “fall,” no?

As for the unemployment thing? Well, I’m learning to make the best of it. For one thing, I get to spend all day with my little guy. That would be Woodley. He’s a snuggler, so if he’s not at my feet, he’s by my side during the day. He’s enjoying the revived attention he’s getting post-bar studying as well, as he literally had to resort to laying on my study guides and giving me puppy eyes just a few months ago, just for a belly rub.

So, here’s my no-recipe method for this slaw: Shred 1 very large or two small carrots, 1 raw beet, peeled, and a green apple, unpeeled, in food processor. Toss shredded beet, apple and carrot with some fresh chopped curly parsley. Add juice of 1 lemon, a drizzle of apple cider vinegar and olive oil. Sprinkle on a generous pinch of salt. Toss. Add anything else you wish and enjoy!

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Greek Salad

If you’re not new around here, you may have noticed a new addition to the site conspicuously lurking in the sidelines. Hm. What’s that link to Amazon products doing there? Well, after over a year of posting my recipes, listing my favorite, must-have ingredients and crediting those cookbooks that have inspired me along the way, I had a thought. Wouldn’t it be more efficient to provide a link to all of these gluten-free products, sugar substitutes, gadgets and books right here, so that I don’t have to worry about the fact that my mom has to drive an hour to get her hands on NuNaturals’ vanilla stevia, or the fact that I have readers who tell me that they can’t find bean flours anywhere? And, I thought, given how many people I’ve steered toward books like “Gluten-Free, Sugar-Free Cooking,” wouldn’t it make sense to link to that book here, where I’m (hopefully) providing some support and advice for those with similar allergies and restrictions?

In full disclosure, whenever someone clicks on a link on the side and buys something based on it, I get, like, a nickel or something. While I may be an unemployed former law student with impending loans to pay off, and living in the most expensive city in the world (ugh), I’m not so desperate that I need the rare nickel deposited in my account. I just figured it was a good, efficient way to share those products and books that have helped me thrive as a gluten-free, (mostly) vegan, sugar-free food lover.

Ok, onto this salad. I am a Greek salad FREAK. I mean, I think a good Greek salad is heavenly. And yet, I’ve had plenty bad. So by now I’ve assembled a pretty good formula for failure and success. Success: good romaine lettuce. Failure: iceberg. Success: Fresh cooked beets. Failure: the canned stuff. Success: good, kalamata olives. Failure: bad kalamata olives (um, duh) — or worse, no olives! Success: a good, creamy-yet-not-too-thick-dressing. Failure: Too-thick-dressing. Success: good quality feta…

…and that’s where a great vegan Greek salad has eluded me until now. The feta. With a little help from the internet, I learned that some tofu drizzled with red wine vinegar and some other flavorings could be masqueraded as the real deal. Still, I was skeptical. Very skeptical. It took my own series of experiments with this idea before I considered it a satisfying — if not exact — substitute. Hey, I didn’t say that for a good Greek salad the feta portion had to actually be feta, I just said it had to be good. This savory, briney tofu creation is quite good. My secret is to use a really good, raw fermented red wine vinegar for the marinating. It’s better for you, and I think it tastes better as well. Eden makes a very good one (actually, the it’s the only raw red wine vinegar I’ve seen).

I hope you enjoy this healthy, crunchy, salty Greek salad as much as I did! I listed the recipes for the various components separately below.

Tofu Feta:

1 package firm tofu, drained (extra firm will work, though I prefer firm for this recipe)

1/3 cup raw fermented red wine vinegar

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

3 tablespoons nutritional yeast, divided

Directions:

1. Crumble tofu into a medium-sized, shallow glass dish. Whisk together red wine vinegar, olive oil and salt in a separate bowl and pour over tofu. Add two tablespoons of nutritional yeast and let sit for about 15 minutes. When ready to serve, stir in the remaining nutritional yeast. Taste for salt.

Greek Dressing:

1/2 cup grapeseed oil vegenaise

1/4 cup red wine vinegar

1 teaspoon dried oregano

salt to taste (about 1/2 teaspoon)

Directions:

1. Whisk all ingredients well until smooth or add to a jar and shake vigorously.

Other Salad Ingredients:

Romaine lettuce, chopped

Beets, cooked and chopped

Kirby or Persian cucumber, chopped

Red onion, thinly sliced

Kalamata Olives (pitted preferably), drained

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Tabbouleh

Not only have I been really into fresh mint lately (see: mint chocolate chip ice cream), but I’ve also been on a bit of a parsley kick. I’ve always loved tabbouleh, but I’ve recently been enjoying parsely in cole slaw and romaine salads. To me, it’s a wonderfully fresh and detoxifying ingredient. Plus, it’s rumored to get rid of the “bloat.” I tend to buy into this rumor based on personal experience: my high school prom. Two days before, and I couldn’t fit into my dress. It wouldn’t zip. My mom’s good friend (and go-to resource for girlie issues such as these) suggested I drink some parsley tea. A few hours later, I was in my dress with no problem. Now, on the days I’m feeling like I’ve overdone it on the salty foods, I try to eat some parsley.

One healthy ingredient that I haven’t always been a fan of is celery. Maybe it’s the stringiness, or the fact that I’m just not in love with the taste, but for whatever reason, I’ve never gotten into celery. Still, every time I hear about all of its surprising health benefits, I can’t help but thinking that I’ll find some way to enjoy it. This tabbouleh actually turned out to be one of those ways. I think that it’s chopped small enough to add a nice crunch without its signature stringiness. It also lends a nice bit of flavor here.

With red pepper and celery and no tomato or bulghur wheat, this is not your traditional Middle Eastern tabbouleh. But if you’re willing to look past the authenticity issues, I think you’ll enjoy this healthy, detoxifying, gluten-free version as much as I did. Also, unlike most salads, this is one that gets better the longer it’s in your refrigerator. So feel free to make it in advance.

Tabbouleh:

1/3 cup uncooked quinoa, rinsed and cooked according to package directions

1 bunch parsley, finely chopped

1/4 cup fresh mint, finely chopped

1 red bell pepper, diced

2 stalks celery, diced

2 scallions, finely chopped (green ends topped off)

1 lemon, juiced

1 lime, juiced

3 tablespoons olive oil

1/2 teaspoon sea salt, plus more to taste

Directions:

1. In a large bowl, mix quinoa, parsley, mint, celery, bell pepper, and scallion.

2. In a smaller bowl, whisk together lemon juice, lime juice, olive oil and sea salt.

3. Add dressing to salad and mix. Add salt to taste.

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Roasted Carrot Salad

It’s been a busier-than-expected week for me, from traveling back to Michigan for my bridal showers to returning to New York to reorganize the apartment to accommodate my new shower “swag.” The past few days have involved several trips to Bed, Bath and Beyond, The Salvation Army for drop-offs and a complete overhaul of our kitchen and two messy storage closets. Why is it that “vacations” can, at times, seem busier than everyday life? I guess that’s somewhat of a byproduct of living in a 700 square foot apartment — seemingly every free moment is spent figuring out how to best utilize your tiny space.

We did get in a few moment of relaxation while my mom was here visiting. Last night, we saw Next to Normal, which was pretty awesome. I would recommend it for anyone looking to see a good Broadway show, whether you’re visiting or live in New York. I was either crying, laughing or grinning from ear-to-ear at any given moment during the two-and-a-half hour runtime. My mom loved the show as well, having already fallen in love with the music after hearing it on her Sirius Broadway station.

Before the show, we did dinner at Saravanaas. I’ve wanted to go there for the past three years, though I somehow never got around to it until last night. That’s one of the many nice things about having visitors (or your mom) coming into town: you have an excuse to get out of your apartment and actually enjoy the city around you.

Saravanaas was just as good as expected. The paper masala dosa was delicious with two different kinds of chutney, curry and sambar, as was the idli. For $23.00 we had those two dishes and a vegetable curry dish, plus tea. Not a bad price for NYC…

idli

dosaToday, we stayed in and I made this roasted carrot salad. I didn’t write down the recipe, but the ingredients and process is simple enough that I figured it might be nice to post a no-recipe “recipe” here. This is where your inner chef takes over…Heck, you don’t even need an inner chef. Just use this recipe as a base and let your taste buds guide you from there.

Roasted Carrot Salad:

Serves: 4-5 as a side dish

Preheat oven to 425. Toss strips of  fresh carrot (about 6-8) in a little bit of olive oil, salt, pepper, and just a drizzle of agave nectar.  Lay flat on a baking sheet and bake in preheated oven for 30-35 minutes, tossing halway through. Add chopped, flat-leaf Italian parsley, drained and sliced kalamata olives and capers. If desired, add  garbanzo beans, or drained and chopped artichoke hearts. Toss with a little squeeze of fresh lemon juice and a drizzle of olive oil.

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Green Goddess Dressing

green goddess dressingFew things make me happier than beautiful, sunny Saturdays. That is, unless that beautiful, sunny Saturday happens to be the same day I set aside to write my 13 page memo for Animal Law. While I didn’t get to enjoy the weather today, I did enjoy this spring-inspired green goddess dressing on my salad tonight. It almost made up for having to remain stuck indoors all day. Almost.

This creamy, vegan dressing is a somewhat lighter version of a traditional green goddess, which is made with buttermilk. I’m usually not a big fan of salads that consist of just lettuce and tomato (I’m an everything-but-the-kitchen-sink kind of girl when it comes to my salads), but I enjoyed this salad plenty with the flavorful addition of this creamy, zesty dressing.

This dressing stores well in refrigerator, just be sure to shake well before using.

Vegan Green Goddess Dressing:

1/4 cup chopped chives

15 large basil leaves

2 scallions, chopped

3 tablespoons lemon juice

1/4 cup unsweetened soy milk

2 tablespoons olive oil

1/4 cup vegenaise

1/3 cup firm tofu, diced

1/2 teaspoon sea salt, plus more to taste

Directions:

Blend all ingredients in a blender until smooth. Add a tablespoon or so of water if dressing is too thick for your taste, or a bit more tofu if it’s too thin. Adjust salt to taste.

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