Happy Hanukkah!! Kale and Carrot Salad Recipe

HAPPY HANUKKAH!!!

 I can't believe it's so early this year...and right after Thanksgiving.  Phew.  Well, I won't be making too much in the way of "Hanukkah" food.

But I did want to give you that recipe for the salad I made at Thanksgiving, so here it is:

Kale and Carrot Salad
(makes 4 small sides or 2 large servings)


1 large bunch of curly kale
2 carrots, sliced
1/4 cup chopped, dried cranberries
1/4 cup chopped walnuts
1/4 cup balsamic vinegar
*1 TB olive oil (optional)


Wash kale and remove the thick stems. Chiffonade the kale, so it's in thin strips.  Steam in a steam-bag in the microwave for one minute only (you're welcome to steam on the stove, I just prefer the microwave for smaller amounts).  Remove and put in a medium sized salad bowl.  Steam the carrots the same way, for only one minute.  Remove from bag and slice into thin strips.  Add to the kale.  Mix in the cranberries, walnuts, and balsamic vinegar (and oil, if using). Put in fridge to cool for at least two hours.  Mix and serve!

And on another note, today I made the most amazing butternut squash soup ever! It's from Lindsay's new e-cookbook.  You should definitely check it out. (I'd post a picture, but my computer is busy trying to sync/update my ipod, which is taking forever).

Coming up: A recipe for Cheeezy Broccoli Rice Casserole!

Don't forget to enter my $65 CSN Store giveaway....time's running out!

Eat smart,
T.

Roots!!

First let me say, I got my stash via UPS last night!!  My 5 lbs of oat groats, quinoa, israeli couscous, nutritional yeast (never used it before), almond flour, and chipotle powder (although they seem to like a different spelling).

On to dinner: Roasted Root Vegetables.  I made this a lot last year, when we lived in cold, cold Cincinnati.  It's really easy.  It's from the Local Bounty Cookbook.  This time, however, there were no leeks or parsnips to be found, so I left those out.  I had lots of turnips and sweet potatoes from the market though, so I used those.  And I used a yellow onion (I guess, instead of the leek).  And well, this time around, I left out the oil......well just sprayed a tiny bit on the pan, and a very tiny spray on top of the veggies before they went in the oven.  I highly recommend this recipe for a cold Fall/Wintery evening!

No blogging tomorrow probably....I work all day.  Definitely by Friday though.....ohhhh, I still have Shiitake mushrooms...I forgot!  Hmmmm.....something to think about.  And mustard greens.....what do those go well with?   They're kind of bitter....I guess I'll just steam them and serve them over rice or barley.

Ok then.....have a good evening!
Eat smart,
T.

A Vegan Roll

Wow! I have to tell you, this is one of the most amazing dishes ever! It's really high on my list to make again and again. This is the 2nd time I've made it and I'm getting better at it.

Today for lunch we had the "Carpe

Diem Carrot Almond Pate Nori Rolls" from Vegan Fusion World Cuisine. I'm not going to post the recipe, just some of the ingredients that I used. The ginger, fresh dill, and lemon juice in

the almond pate give it such a zing! The flavors are really creative.

The vegetables I used in the rolls (you can pretty

much use any you want) were: carrots,

cucumbers, sprouts, and avocado. The key is rolling them up really tightly, otherwise stuff will

just fall out after you cut them. And use a sharp knife to cut them.

And so there you have it! The amazing vegan rolls of the day! You HAVE to try them.

See you for dinner :)

Eat smart,

T.