I love this dressing!! I added Turmeric to it, and might try adding some Tahini next time. I also added Chic Peas, celery and Broccolini to the salad. Soooo good!!
0:14 *Lemon Parmy Kale Salad* original recipe from PlantWhys member Larissa *Salad:* 2 bunches kale, chopped 2 cups cooked quinoa (2/3 cup dried quinoa) 1 cup sliced almonds [with no salt or oil, if following those diets] 1 cup dried cranberries [with no added sugar or oil, if following those diets] 1/2 cup hemp seeds (hemp hearts) *Dressing:* 1/2 cup olive oil [sub water if no-oil diet] 1/2 cup raw cashews 1/4 cup maple syrup [sub date syrup if no-added-sugar diet] 4 lemons, juiced + zest from 2 lemons [can zest remaining 2 lemons for other recipes or freeze] 3 garlic cloves, crushed (or 1 Tbs garlic paste) 3 Tbs nutritional yeast 2 tsp salt [1 tsp if low-salt diet, or omit if no-salt diet] [sub powdered seaweed or salicornia, if low-sodium diet] 1 tsp ground black pepper 1/4 cup water [total 3/4 cup water if no-oil diet] Soak cashews in tap water for at least 8 hours. Or quick-soak in boiling water for at least 15 mins. [can skip if use Vitamix and tolerate strong cashew flavor] Cook quinoa, following instructions on package. [can also follow instructions for Instant Pot] Most quinoa requires advance rinsing or toasting. Missing this step would result in soapy taste. Costco Kirkland brand is one exception that doesn't need it. You can still toast for nuttier flavor and crunchier texture. If you don't have instructions, follow these basic guidelines: Rinse quinoa in fine sieve until soapy residue disappears. Use running water, stir by hand or whisk, and drain well. Or toast in dry pan on medium-high heat. Stir occasionally until browned and fragrant, about 2-4 mins. [some sources say to also wash before toasting] Transfer quinoa to pot, and add 4/3 cups water. Bring to boil, lower heat, cover, and simmer. Cook until water evaporates, about 8-20 mins. [meanwhile, prep kale and dressing] Remove pot from heat, and rest covered for 5 mins. Fluff with fork, and let cool. Tear and wash kale, if needed. [some sources say to steam 5 mins. to remove oxalates] Drain cashews, if soaked. Use blender to mix all dressing ingredients until smooth. Stir dressing into raw or steamed/squeezed/cooled kale. [hot kale would fade lemon flavor] If using raw kale, massage to soften. [to keep hands clean: use back of fork to mash in bowl] Stir in cooled quinoa. [hot quinoa would fade lemon flavor and overcook kale] Can let marinate in fridge overnight for better taste. Toast almonds in dry pan, if desired. [some sources say roasting nuts makes them less healthy] Stir in remaining ingredients before serving.
So I'm watching the massaging of the kale, and I'm thinking, "its like a cow, chewing its cud. You got to soften it up before you try to eat it." It's a funny thought from a farm woman. And now I know why I've never liked raw kale, and could not figure out how it got so popular! 🤷♀️😆 I ain't doing it right.
hmm, but that kale salad then contains oil, which is not a food (it is a lubricant). And not a little bit, but half a cup (1/2 cup of oil in your dinner salad, imagine that! *shudder*) of pure calories! So would have to find a suitable replacement for that. Ah, I see you subbed water for the oil. Now I see what you did. Also 1 less teaspoon of salt, great idea.
