Archive for the 'Kale and Carrot Salad' Category

06
Jul
10

Boy, did we have fun!

I decided to try my hand at making a little movie presentation of our Fourth of July gathering.  We had some of our very special friends over to help celebrate the holiday with us.  As always, there was more than enough food.

We played darts, cowboy golf, badminton and of course, pool!  I spent a lot of time in what Katie calls my “natural habitat,” the kitchen, cranking out the goodies.  I even made a new barbeque sauce using rhubarb!  Thank goodness I had my grasshopper, Emily, there to help me.

We had hummus, pita bread, guacamole, bagel chips, grilled corn on the cob, grilled veggie skewers bathed with that rhubarb sauce,  kale and carrot salad, wheatberry salad and quinoa salad.  There were no lack of sweets.  I made peanut butter cookies, oatmeal triple chip cookies and lemon coconut pixies.  Emily baked a raspberry buttermilk cake which was the perfect foil for my homemade strawberry frozen yogurt.  Robert brought a perfect watermelon, beautiful fresh raspberries, red and gold, and blueberries.

I only wish I had taken more pictures.  Especially of us all shooting firecrackers and bottle rockets off!

Enjoy the film presentation.  (Ignore the date on the title page – this really was filmed on the 4th of July)

31
Mar
10

Can I get that recipe?

Kale, Carrot & Walnut Salad ala Vampiregran

Those of you who know me personally know where I work.  You also know that the deli there is pretty popular.  We sell a lot of salads, especially when the weather warms up and everyone is dashing off to the nearby park for an impromptu picnic.  The kale salad is probably the most popular salad going these days or at least a close second.  The Mac n Cheese salad may have to step down as the favorite as the kale serges ahead.

My version of the kale salad is a bit more spicy than what we sell at work.  I always like to ramp up the spices, ya’ know, give it some kick and pizzazz!  So, without further ado, here is “that recipe”.

Kale, Carrot & Walnut Salad

 

1 large bunch dark green curly kale

4 large carrots, peeled and grated

½ cup chopped walnuts

 

¼ cup Veganaise*

1 tablespoon tamari

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

¼ teaspoon cayenne

½ teaspoon ground cumin

1 medium clove garlic, minced

 

Remove stems from kale.  Slice kale into thin ribbons.  In a large bowl, combine kale, grated carrots, and walnuts.

In a smaller bowl combine remaining ingredients.  Whisk until smooth.  Pour over kale mixture and toss to coat.

This salad holds well for up to three days in the refrigerator.

* Veganaise is a vegan mayonnaise.  You could substitute regular mayonnaise, if you prefer.




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