Tuesday, October 23, 2012

Raw Kale Salad



Raw Kale Salad
serves 4-6

2 bunches of raw kale (8-10 cups)
2 cups of soaked cashews
*take raw cashews, place in sealed container, fill with water until all cashews are covered
and soak until soft...8-12hours
½ cup nutritional yeast
1 Tbsp olive oil
½ red pepper
1 small onion
2 cloves garlic
½ tsp salt
pepper to taste
squeeze half a lemon

I only have a mini food processor in our NYC apartment as I am attempting to wrangle all my cooking accessories within my 2x2 foot kitchen. So, with a small food processor, you will need to do this in about 3 batches to make your cashew 'cheese'. Of course, I am ultimately stubborn and overload my processor until it is smoking out the edges, not recommended but works for those who are as impatient as me. You should attempt to make each batch equal in how many cashews you put in the processor versus onion, red pepper, olive oil and nutritional yeast. In the end, you'll come out with a very smooth creamy texture that should pass your finger taste test.

I first like to blend all ingredients, dump into a bigger bowl then stir in salt, pepper, garlic, and lemon. Add more or less of each ingredient until it comes to your liking. Once your cashew mixture is finished, you can work on seperating your kale. I hate kale with stems so I make sure to pull all bits away from the stalk to leave me with the softest leaf. I pull the kale apart to make the leaves very small. This makes for much more enjoyed eating as kale is definitely not the easiest to chew and I'd rather avoid looking like a cow grinding away. Once your kale is ready, make sure you have it in a large enough bowl so you can pour the cashew dressing on and mix without having to worry about kale jumping overboard. I mix with my hands and coat as evenly as possible. Serve and Enjoy!

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