This kale salad is one of my staples, especially in the fall.  There's something so beautiful about it that makes it a great side dish during the holidays.  You can get creative and make many variations of it. Fall Inspired Kale Salad

Serves 4-6 people

Dressing:

1/4 cup apple cider vinegar

1/4 cup honey

1/4 cup dijon mustard

2 cloves garlic, minced

1/2 cup olive oil

Whisk together ingredients. You shouldn't need all this dressing for this recipe, so dress to your taste preference and save the rest for later.

Salad:

1/4 med/large red onion sliced thin

1 tbsp apple cider vinegar

1 apple, diced small or 1 persimmon sliced into 1/2 moons

Incase you're wondering, this is a persimmon.  So delicious!

2 bunches kale, destemmed and chopped into bite-sized pieces

1 pomegranate, seeds removed

1/2 cup cooked black (forbidden) rice, cooled

1/4 cup pumpkin seeds

Directions:

  • Soak the sliced red onions in water with the tablespoon of apple cider vinegar for at least 15 minutes.  This will help break down the onions and remove their bite.
  • If using apple, soak the diced apple in water with a splash of lemon juice for at least 15 minutes.  This will soften the apple a bit and ensure that it doesn't brown.
  • In a large bowl massage the dressing into the kale.  Really work the kale good so that it is easy to chew.  Slowly add the dressing until it's dressed to your taste preference.
  • Once the kale is nice and broken down add the apple or persimmon, pomegranate seeds, black rice, and pumpkin seeds.  Mix well and taste, you may need to add more dressing.  Serve and enjoy!

Vegan Pumpkin Risotto

Adapted from Vegan Yack Attack

Serves 4

Ingredients:

1-2 tablespoons dairy-free "butter"

1 med/large white onion, diced

2 cloves garlic, minced

1 1/2 cup pumpkin puree

2 1/2 cup vegetable broth

1 cup unsweetened almond milk

1-2 tablespoon curry power (to your taste preference, I started with a lot less and kept adding until it reached my desired taste)

2 tablespoons nutritional yeast

1/4 teaspoon ground cinnamon

Pinch of nutmeg

1 tablespoon tamari (gluten-free soy sauce)

1 cup arborio rice

Salt and cayenne pepper, to taste

Directions:

  • In a large pan, melt the "butter" over medium heat.  Add the onions and saut√© until soft.
  • Add garlic and saut√© for another minute.  Add the pumpkin puree and warm it for a couple minutes.
  • Add the broth, milk, curry powder, nutritional yeast, cinnamon, nutmeg, and tamari. Stir until thoroughly mixed.  Heat to a simmer and then add the rice.  Stir often to make sure the rice doesn't stick to the bottom of the pan.
  • Continue to stir until the rice is cooked through and most of the liquid is absorbed, this will take around 20 minutes.  Use additional broth, if necessary.
  • Add the salt and cayenne, to taste.

I am such a festive person and it made me so happy to make this meal on Halloween.  Ahhh I love fall!!!  I also made the Vegan Pumpkin Bars for dessert, which was icing on the cake. Hope you guys can find the same level of gratification in this fall meal as I did.

1 Comment