(Gluten Free, Vegan | Paleo-Friendly) Although this salad has my standard base of kale, it’s a bit different from the other salads I usually make, which I love! I don’t want to get stuck eating the same salads all the time! The garlicky tahini dressing is so smooth and full of flavour. It’s major yum. The recipe originally only calls for chickpeas, but I amped up the nutritional value a bit with beets and seeds. Also, I added chickweed because I got it in my Kent Veg Box, which was a fun addition since I had never even heard of it before!
- 1 bag of curly kale (200g, 10 ounces or ~6 cups) or loose, fresh kale, chopped.
- 1 handful of chickweed (optional)
- 1 (400g) tin (15-ounce) chickpeas, rinsed, drained and thoroughly dried
- 1.5 Tbsp olive, avocado or grape seed oil (I used olive oil)
- 3 Tbsp tandoori masala spice blend (see tip for DIY blend)
- 3 large beetroot, peeled and diced
- 4 Tbsp seed blend, to top salad (pumpkin seed, sunflower seed, sesame seed)
- 1 head garlic
- ¼ cup (4 Tbsp) tahini
- 2 Tbsp olive oil + more for roasting garlic
- 2 lemons, juiced
- 1-2 Tbsp maple syrup (or honey if not vegan)
- Pinch each salt + pepper
- Hot water to thin, if needed
- Preheat oven to 190C (375F).
- Peel and chop beetroot. Spread evenly in baking dish and drizzle with olive oil. Season with salt and pepper to taste. Set aside.
- Separate garlic cloves from head and leave the skin on.
- Add drained, dried chickpeas to a mixing bowl and toss with 1.5 Tbsp oil and 3 Tbsp of seasoning.
- Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic cloves with a bit of olive or grape seed oil.
- Put beetroot and chickpeas in oven together. Bake for 20-25 minutes –stirring both beetroot and chickpeas halfway through cooking. Chickpeas are done when they’re slightly crispy and golden brown and the garlic is fragrant and slightly browned. Beetroot should be slightly browned and soft when fork is inserted. Remove from oven and set aside.
- Squeeze garlic out of skins and add to a mixing bowl (or a blender, which is way easier!). Add all remaining dressing ingredients and whisk to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Add some hot water if you need to thin out the dressing.
- Add kale (and chickweed if using) to a large mixing bowl. Add as much dressing as desired (some may be leftover) and mix with a spoon.
- Put greens with dressing in a serving dish and top with chickpeas, roasted beets and seed mix. Although this salad is best when fresh, the leftovers were delicious as a packed lunch for the next few days.
One more look at this yumminess close up 🙂
Tip: You can easily make your own masala seasoning with 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander and 2 tsp cardamom.
Source | Minimalist Baker
(Gluten Free, Vegan | Paleo-Friendly) This week in my Kent Veg Box I got carrots, cauliflower and kale. Hmmm. What to make… TACOS! There isn’t much to say about these tacos except that you need to stop what you’re doing and go make them right now! They are THAT good. When I ran out of the leftovers of these I felt actual sadness. That’s how delicious they are. I stuck to the original recipe quite closely except that I didn’t have cabbage, and I needed to use carrots, so I made kale slaw (instead of coleslaw) with a lot of carrots, which was a revelation.
- 1 head of cauliflower
- 1 can of chickpeas
- 1 large red onion
- 1 tsp extra virgin olive oil
- 10-12 corn tortillas (I was feeling motivated and wanted to take a stressful day out on a rolling pin, so I made my own spelt tortillas using The Whole Food Diary recipe, which is insanely yummy. Here’s a picture of my tortillas, because I was feeling proud of my work)
BBQ Rub Ingredients
- 1 tsp cumin
- 1 tsp paprika (I was out of paprika, and I like a bit of spice so I added cayenne instead)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp coconut sugar (or maple syrup if need be –but will be harder to make into ‘rub’)
- ½ tsp smoked paprika
- ¼ tsp black pepper
Creamy Lime (Kale)Slaw
- 3-4 handfuls of chopped kale (or cole slaw/chopped cabbage)
- 3-4 carrots grated (I had a lot of carrots to use so my kale slaw was pretty carrot-y)
- 115 g (½ cup) veganaise or mayonnaise
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 ½ tsp apple cider vinegar
- ¼ tsp celery salt (I just used regular salt)
- 1 pinch black pepper
- Juice of one lime
- Preheat oven to 190C (375F).
- Chop cauliflower into bite-sized pieces and dice onion finely. Rinse and drain chickpeas. Put cauliflower, onion and chickpeas into large baking sheet. Drizzle with olive oil.
- In a small bowl or jar, mix rub ingredients. Sprinkle rub onto veggies and mix with hands so they’re coated evenly.
- Bake veggies for 25-30 minutes until tender and slightly browned, turning once. Here are mine once they were all cooked up. MMMM.
- Put grated carrot and chopped kale into large bowl. Mix slaw dressing ingredients in smaller bowl and mix until creamy. Pour dressing over carrot and kale and toss until everything is evenly coated with dressing. Put in fridge until ready to serve.
- Fill your tacos with the deliciousness! I did about 4 tablespoons of cauliflower/onion/chickpea mix to 2 tablespoons of slaw and sprinkled with fresh coriander (cilantro) for added YUM.
Tip: These were simply amazing. So buckle up! Yes, that was actually my first tip. Also, I brought the cauliflower and slaw mix to work the next day in a bowl and brought the tortillas separately so I could make little tacos at work for lunch the next day. Boy, that was a treat!
Source | She Likes Food
(Gluten Free, Vegan) My Kent Veg Box decided I needed to make this recipe with the seasonal, locally sourced carrots, leeks and mushrooms that were delivered to my door! I really had no choice in the matter 😉 Also, this recipe fulfils my big 3 requirements: easy, yummy and veggie-filled. Enjoy! xx Continue reading “Carrot, Mushroom & Leek Risotto”