Kale Slaw with Curried Almond Dressing

Posted on by pachamamafoods

Kale Slaw:

1 small to medium size apple, cored and julienned (cut into tiny strips)- tossed in 1 tsp lemon juice

2 1/2-3 cups julienned kale (stems discarded)

1 1/2 cup grated carrot

1 cup very thinly sliced fennel (optional)

1/4 cup cranberries or raisins

2/3-3/4 cup Curried almond dressing (recipe below)

2-4 Tbs. sliced or chopped almonds

salt and pepper to taste

Place the apple, almonds, vegetables and cran. or raisin in a bowl and toss. Add the dressing, starting with about 2/3 cup and adding more as desired. Toss to coat well, then let sit for 5 minutes to allow the kale leaves to soften slightly in the dressing. Serve and enjoy. It will keep in fridge for a while since kale is a thicker, heartier green than lettuces.

Curried Almond Dressing:

1/4 cup raw almonds

2 1/2 Tbs apple cider vinegar

2 Tbs pure maple syrup

2/3 cup water (or more to thin as needed)

1 very small garlic clove

1 tsp freshly grated ginger

1/2 tsp dijon mustard

1/2 tsp sea salt

freshly ground pepper

1/4 tsp curry powder (or more, to taste)

Puree all the ingredients together in blender. Add additional curry if you like it stronger in taste and additional water to thin it out. If you keep it thick, you could use it as a dip for veggies too. Enjoy

Recipe gratefully from Let Them Eat Vegan by Dreena Burton

Rosemary Gravy

Posted on by pachamamafoods

3 Tbs. olive oil (or other neutral oil)

3.5 Tbs millet flour (i grind my millet in a coffee grinder)

1.25-1.5 cups water

1.5-2 Tbs tamari (a healthier version of soy sauce)

1 small to medium garlic clove

1-1.5 tsp maple syrup

.5 tsp. dry mustard

fresh ground pepper

1-1.5 tsp fresh rosemary, chopped roughly

In a saucepan, combine the oil and flour and whisk together over medium heat. Whisk for a couple minutes, then slowly add the water (starting with 1.25 cups) while continuing to whisk. Add the remaining ingredients and bring to a boil. Once at a boil and thickened, turn off heat or simmer over low heat until serving. Add the remaining water (or more) to thin, as desired; and add more tamari to season or darken in color, as desired.

From Let Them Eat Vegan by Dreena Burton