Meet America's First Vegan Superhero - The Adventures of Vivian Sharpe, Vegan Superhero
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Only-Kale-Can-Save-Us-Now Salad

Only-Kale-Can-Save-Us-Now Salad

(from Herbivore's Michelle Schwegmann) I don't like to waste superlatives. When people say that something changed their lives, I roll my eyes along with everyone else and chalk it up to a familial tendency toward exaggeration. But I’m not kidding or overstating the truth when I say just how much this simple salad has had an impact on my life. It gets my family eating lots of raw leafy greens. It gets my grade-schooler exclaiming loudly and excitedly, “Kale salad, kale salad, kale salad, kale salad!” Mother of the year? That’s me.

Only-Kale-Can-Save-Us-Now Salad
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons reduced-sodium tamari
2 tablespoons nutritional yeast flakes
1 tablespoon flax meal
2 teaspoons onion granules
1 teaspoon garlic granules
1/4 cup water, plus more as needed
9 cups torn curly kale leaves
(about 1 bunch), in bite-sized pieces
1/3 cup hemp seeds or chopped raw sunflower seeds

TO MAKE THE DRESSING, put the tahini, lemon juice, tamari, nutritional yeast, 2ax meal, onion granules, and garlic granules in a large bowl (large enough to accommodate the kale leaves). Add the water and whisk to combine, adding more water if the dressing seems too thick. (Tahini varies in consistency.)

Add the kale leaves to the dressing and mix using your hands. Don’t be shy now! Rub the dressing into the kale and make sure to distribute it evenly. Sprinkle the optional hemp seeds over the top if desired. Serve immediately or store in a covered container in the fridge for up to 2 days.

Tip: Before you get started, you’ll need to clean and prepare the kale. Hold the stem of a kale leaf in one hand, and with your other hand pull the leaf up the stem. When you’ve removed all the leaves from the stems, tear the leaves into bite-sized pieces (you can compost the stems). Give the leaves a good bath in cold water, and spin them dry in a salad spinner.

Reproduced with permission from
Eat Like You Give a Damn: Recipes for the New Ethical Vegan by Michelle Schwegmann and Josh Hooten of Herbivore, published by The Book Publishing Company.

2015, Vegan Street

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