Wow, how can it possibly be Friday already? Don’t you find when you have a lot to do, the week just flies by? I have definitely been wearing several hats this week between marketing the release of Vegan Delish to working on a group project for my class. I definitely made time for some meal preparation, though. Keeping a supply of healthy food options always remains in my top 3 priorities, no matter how busy I get.
I want to start out this post straightaway with a fantastic new rift on kale salad that I made yesterday. The dressing uses a combination of peanut butter and tahini with a hint of curry to make for a luscious, flavorful mixture. I’ve been trying get a good source of plant-based calcium every day since my surgery, since my only complication was the shock of my parathyroid glands and the drop in my calcium levels. I had a blood test last week though that looks like that is stabilizing. Still, I don’t think it hurts to make sure I eat a good source each day and kale and tahini are excellent choices.
This dressing comes together in minutes and any extra can be used on a regular green salad or chopped, fresh vegetables. I think making kale chips with it, too, would be divine. Here’s the recipe:
Peanut Butter Curry Dressing
1/3 cup unsalted peanut butter
1/4 cup unsalted tahini
1 clove garlic
2 tablespoons chopped red onion
1/2 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
3 large Medjool dates, pitted
1/4 cup unsweetened soy milk
1-2 teaspoons curry powder
Combine all ingredients in a high-speed blender and process until smooth.
This dressing makes a lot, about 2 cups once it’s all blended, but I used most of it on my kale salad. It is such a lovely color with a wonderful aroma:
I used two batches of kale to make my salad, I just washed and dried the leaves and then poured the dressing over them in a large bowl. I prefer to use scissors to chop the kale and the dressing together, but I know a lot of people like to massage the leaves. Your choice. Here’s what my salad looked like:
A closer view:
I had some of this salad with dinner last night and I’m taking it on the road with me today as I travel to Santa Barbara for an appointment I have there. Looks like rain is coming, but that made for a spectacular sunset:
Since it’s Friday, that means it’s Healthy Vegan Friday! This week’s most popular recipe submissions were all pumpkin related. Hmmmm, imagine that? 🙂 Here were the most clicked-upon recipes:
1. vegan pumpkin cheese cake from heather @ sweetly raw
2. 21 great pumpkin recipes from adrienne @ whole new mom
3. roasted pumpkin chai smoothie from laureen @ fox in the kitchen
I’m thinking I need to get on some pumpkin recipes…stat!
To enter your recipe in the blog link-up party for next week, just follow the link below this post. And, if you haven’t already, don’t forget to enter to win 1 of 10 free downloads that I’m giving away tomorrow of my healthy, vegan recipe app. You can enter here.
Have yourself a wonderful weekend and I’ll see you back here bright and early on Monday.