Cosmic cashew kale with chickpeas is totally a recipe that you should try. I’m linking to a version that calls for crushed red pepper, because I like it that way. Maybe you won’t. I don’t know. You should know whether you like crushed red pepper or not.
I try so many recipes that end up requiring kale. That’s what I get for reading vegan and health-crazed lunatic sites. I don’t even like kale all that much unless it’s cooked or liquefied in a green smoothie. I bought what seemed like a small bunch, and then I washed it and started pulling it off the stems. Pretty soon I had filled the pie tin I set aside for the purpose, piling leaves precariously high. Then I stacked it on the cutting board. OH GOD SO MUCH KALE MAKE IT STOP. Then it cooks down and looks like almost no kale at all. Almost.
(What’s with the cookbook posts? Read this intro.)
I’ve cooked a few things out of Appetite for Reduction since buying it a few months ago, but thought I’d start at the beginning for my cookbook blogging project. That was sort of a stupid idea. The book starts with salads. Salads are cold. It’s not exactly a cold snap out there right now, but it’s cold enough that I’m wrapped in blankets in the house and would be best off eating, I dunno, chili and tea. I’m going to lose my damn mind if I spend a few weeks cooking nothing but salads.
So, executive decision – I’m not going in chronological order. But I did start at the beginning, with Everyday Chickpea-Quinoa Salad.
Here’s how I ate it: in a small portion. With pasta.
This is a really simple salad: cooked quinoa, lettuce, onion, chickpeas, whatever else you throw in there. But I don’t like quinoa and lettuce together. I’m not crazy with leaving salads tossed for an extended period.
I do like the balsamic vinaigrette with its base of shallots and cashews, though. I’ll report back after the salad has chilled for 24 hours. If all else fails, I’ll pick out and compost the lettuce.
I love pasta salad, but I can’t stand olives. This means that I can’t eat pasta salad in most restaurants or delis, at least that I’ve tried. I pretty much gave up until I found one salad that worked for me in the deli at the Honest Weight Food Co-op in Albany, and devised my own recipe based on what I liked about theirs.
It’s nothing special or complex, but it’s inexpensive to make and one of my summer meal staples. I make it weekly during the summer, and pretty often during the rest of the year too.
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There are probably dozens of similar if not identical recipes to this on the Internet, but I’m making a project of posting my regular recipes here. My lentil soup recipe is a basic vegan modification of the recipe on the Goya lentil bag.
1 cup dry lentils (1/2 lb.), sorted and rinsed
1/4 cup barley or rice (optional)
4 cups water
1 small onion, chopped
1 carrot, chopped
1 clove garlic, minced
1 tablespoon Better than Bouillon or one vegetable bouillon cube
Black pepper to taste, salt if you need it (but you shouldn’t)
Put all ingredients in a medium saucepan. Bring to a boil, then simmer covered until carrots are soft. Remove bay leaf and serve.