I am grateful for vegan chefs who create fantastic, flavourful, cruelty-free meals.
I am grateful for publishers who believe in sharing animal-friendly recipes and stories of compassion with the world.
I am grateful for my imagination that can take me on a tour of incredibly vegan restaurants from the comfort of my own home.
For the second week of Vegan MoFo
I’m going to share recipes from my favourite vegan restaurant cookbooks (don’t worry I asked the publishers first). I took each book and flipped the pages as if it were the menu. I picked one selection to recreate and share.
The conversation is more one-sided than it would be in the company of those loquacious ladies but creating my hypothetical visit to Cafe Gratitude would have to include an order of their MARINATED KALE SALAD! For the die-hard kale fan this is the ultimate in green goodness.
It all starts with a beautiful bowl of greens
plus some sweet shredded carrots
tossed and towered
dressed and garnished
I Am Giving
1 cup marinated shiitake mushrooms
1/4 cup lemon juice
1/4 cup Nama Shoyu – I used Braggs
4 cups shredded kale
1/4 cup hijike seaweed (soaked 2 hours) – I used wakame
1 cup shredded carrots
1 cup julienne-cut cucumbers
1/2 cup sesame seeds for garnish
1/2 cup olive oil
1/3 cup fresh orange juice
2 1/2 TBSP Nama Shoyu – I used Braggs
2 1/2 TBSP rice vinegar
1/2 TBSP sesame oil – I left it out
1/2 jalapeno pepper
1/4 tsp sea salt
Blend the dressing ingredients together until well combined.
Slice shiitake mushrooms into thin strips and marinate in 1/4 cup lemon juice and 1/4 cup Nama Shoyu (Braggs). Set aside.
In large bowl place kale, drained hijiki (wakame), carrots and cucumbers. Drizzle with marinade and toss until well coated. Remove shiitake mushrooms with liquid and add them to salad mixture. Toss lightly. Divisde salad onto four plates and garnish with sesame seeds.
This was the best salad I have ever, ever eaten. I loved every single bite. I am so glad that the vegan month of food gave me the motivation to give it a try. What a gift.
Recipe from I Am Grateful by Terces Engelhart, published by North Atlantic Books, copyright © 2007 by Terces Engelhart. Reprinted by permission of publisher.
I hope you’ll enjoy all the recipes to come this week. What restaurant do you dream of visiting?