October 15, 2012 October 15, 2012/ Morgan Eccleston
I KNOW, you guys. Massaged kale salad ain’t nothin’ new. But this is my FAVORITE ever. The dressing is practically drinkable. You can pour it over everything – we had some on pasta and on top of roasted veggies. If you don’t love kale (you will one day) you should at least try making this dressing for your next salad, baked potato, bean and rice bowl, burrito, tropical getaway… whatever!
I’ve used a minimal amount of tahini here because that stuff is almost pure fat. The good thing about it is that it is very flavorful so you only need a tiny bit!
(And check it out, I’m totally in love with this coloring page. Could it be any cuter?!)
Click here to download the Garlic Miso Recipe and Coloring Page!
Garlic Miso Tahini Dressing
over massaged kale
(about 4 servings of salad – 8 servings of dressing)
1/4 c. white or yellow miso
1/4 c. orange juice (fresh is best!)
2 TBSP. tahini
(or soy sauce)
2 TBSP. nutritional yeast
1/4 c. water
5 cloves garlic
2 TBSP. apple cider vinegar
1 large bunch of kale
- Put the first 8 ingredients into a blender and blend until very smooth.
- Wash your kale, remove the tough stems and tear into bite size pieces.
- Massage the kale with your fingers until it begins to soften and break down. (Get rough with it!)
- Smother your massaged kale with approximately 1/2 of the dressing. (More or less to taste!)
- Store remaining dressing in the fridge. Enjoy!
October 15, 2012/ Morgan Eccleston/
Let me just let this picture swirl around in your brain until you are drooling.
Are we ready to begin? I have always been a fan of beer cheese anything. I remember the first time I had beer cheese soup – I was 12 and was addicted to anything cheese. The restaurant had stairs you had to walk down to get into and it was a dark little place. I even remember looking at the menu. That, my friends, is the memory of meeting your first love. These days we have to make our own damn cheese. “Cheese” if you will. If you love beer and nooch (nutritional yeast) I have a feeling you will be jumping up and down after your first bite (I was!) Tomorrow I’ll be posting on how to make these oven baked chips! (EASY, LOVELY, AND HEALTHY! AND – nut-free!!!!!!! Say what?!)
Click here to download the Beer Cheeze Sauce Recipe and Coloring Page!
Beer Cheeze Sauce
serves 1 if you are me .. makes about 2 cups
1 & 1/2 c. beer (a good amber – not IPA, too bitter! I used a hefeweizen)
1/4 c. roasted red pepper (jarred or about 1/2 red pepper. You can roast them at home under the broiler!)
1/2 c. nutritional yeast
2 TBSP. sunflower seed butter (or cashew butter. Or if you have a great blender use 1/4 cup unsalted seeds/nuts.)
1/4 c. flour
2 cloves garlic, crushed
1/2 tsp. kosher salt
1 TBSP. miso
2 tsp. lemon juice
1/4 tsp. mustard powder
1/8 – 1/4 tsp. cayenne powder
1/4 tsp. ground black pepper
- Combine all ingredients in blender and blend until very smooth.
- Pour into a pan set at medium-high heat.
- Cook until thickened while whisking constantly. (Should take a few minutes but it is well worth it!)
- Serve and enjoy!
October 11, 2012/ Morgan Eccleston/
I love anything with nutritional yeast in it. For some reason that stuff is completely addictive to me. I adore it on popcorn (try it!) And I knew I loved yum sauce for reason… nutritional yeast! The problem is that the stuff has nuts in it! Come on now… So I had to try to make something like it. Now I make no claims to this being perfect. Its damn good though. Try it on rice and beans, on a burrito, a salad, as a dip for vegetables (or french fries!!) or whatever else you can think of! (If you have a great thing to put it on let us know in the comments!)
1/2 cup sunflower seed butter
juice from 1/2 lemon
1/4 cup nutritional yeast (Not active dry or brewers yeast!!! This stuff is yellow and flakey. You can get it in the bulk sections of any health food store.)
1 cup water
2 large cloves of garlic, smashed
1 tsp soy sauce
1/2 tsp kosher salt
1/4 tsp paprika
1/2 tsp mild curry powder
1/2 tsp oregano
1 Tablespoon chopped fresh cilantro
Optional: To make a spicy “smokey” version add 1/4-1/2 tsp chipotle powder
Put everything into your food processor or blender and give it a good whirl. 30 seconds or so should be good. Scrape down the sides and blend it again for 30 seconds.
Put into a jar and stick in the fridge for at least 12 hours but preferably 24 so all of the flavors can mingle and do their thing. I promise it is worth the wait, the flavor does change. Keep it refrigerated and it should last a week or so.
: 2 Tablespoons
PointsPlus per serving
Yields about 16 servings.
Calories: 40 Total Fat: 3.3 grams Total Carbohydrates: 1.7 grams Fiber: .8 grams Protein: 1.6 grams
February 19, 2012/ Morgan Eccleston/