Tuesday, January 22, 2013

Allison's Kale Dish

My sister gave me this recipe after her coworker, Allison, brought it to work for a potluck. My sister said that everyone LOVED this dish so I figured I would veganize it and try making it myself (I also changed a few things!) Allison's original recipe used Parmesan cheese instead of the nutritional yeast, garlic powder, black pepper and salt. Also, the original recipe did not call for massaging the kale.

1 bunch of organic kale
1 TBSP organic olive oil
Juice from one lemon
1 cup organic golden raisins
1 cup pine nuts
2/3 cup nutritional yeast
1/8 teaspoon garlic powder
1/8 teaspoon fine black pepper
1/8 teaspoon salt

Wash and cut kale into bite size pieces. I like mine to be pretty small.  Put in a large bowl and drizzle with olive oil. Add the lemon juice.  To make the Kale easier to eat, I massage my kale with my hands. It breaks down the toughness of the kale and makes it so much easier to eat.  I massage it until all the kale feels sort of limp and looks darker in hue.

Add raisins and pine nuts.  In a separate bowl put nutritional yeast, salt, pepper and garlic powder. Mix until evenly distributed.  Sprinkle a little on top of the kale and then stir. Sprinkle more & stir. Keep doing this until all of the nutritional yeast mixture is evenly incorporated into the kale.  I like to add it slowly because then it evenly coats the kale and doesn't clump in one spot (or on the sides of the bowl).

I decided to make sandwiches out of the kale salad to make it a into a meal.  

organic whole wheat pita pockets
one avocado, sliced
organic Tempeh, browned (you can add a sauce while cooking to add more flavor) 
Allison's Kale Salad

Grill the tempeh. I used some left over Ginger Sauce to spicy it up a little. Cut into strips.
Cut the pita in half so that you can fill the inside with yum-tastic food.
Line pita with avocado and tempeh, then stuff as much kale salad inside as you can. Enjoy!

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