At the seminar was Chef Del who created the recipes for this cookbook...
If you haven't watched Forks over Knives, consider renting it. I found it time really well spent. I have already met one of the film's featured activists, Dr. Neal Barnard, and have talked about him and his amazing work often. And so, for me, it was so exciting to meet Chef Del in person and hear his story, too. It was one more piece of the puzzle coming together! I tried several of his recipes and loved them, especially this salad that I first made for dinner the other night...
And then decided to take to a neighborhood potluck (LOVE them...always a fabulous, deliciously well spent time!)
Here is his recipe...a really flavorful way to "fall" up a salad. If you aren't fond of nutritional yeast, then just leave it out!
Chef Del's Kale Salad with Maple-Mustard Dressing
Dressing: (note: this is a protein-rich, no oil dressing)
1 cup cooked cannellini beans
2 tablespoons tahini
2 tablespoons Dijon mustard
1-2 tablespoons nutritional yeast (optional)
1-2 tablespoons low-sodium soy sauce or Bragg Liquid Aminos
1 tablespoon pure maple syrup
Zest and juice of 1 lemon
For the salad:
6 cups kale, ribs removed, then shredded (I used the kale from local Rattles Farm...amazing!) or you can use your favorite fall greens
1 cup shredded red cabbage
1 cup shredded carrots (2-3 medium)
1 cup finely chopped broccoli florets
1 15 ounce can chickpeas, drained and rinsed and drained again
In a blender, combine all dressing ingredients plus 1/4 cup filtered water and blend on high until smooth. Add more water as needed to achieve a smooth consistency. Taste and adjust flavors, if desired.
Place salad ingredients in a large bowl and toss with dressing. I also added cubes of roasted butternut squash, some dried cranberries and pumpkin seeds. Any leftover? Delicious the next day, too!
What are some "well spent" community events you've gone to? Any movies, seminars, markets, neighborhood potlucks? Do share!
On this Women and Wednesday, remember it also Food Day 2012, honoring healthy, affordable and sustainable food. Eat well, be well, share well and thank your food producers!