Are you excited to crack open our April VegCookbook, Blissful Bites by Christy Morgan? If you haven’t picked up your copy yet, Christy was nice enough to send along a recipe for Spring Kale Salad w/ Sweet Mustard Dressing (below) to get us started.
She also wanted me to tell you that she would *love* it if we shared our photos, posts and comments on her Blissful Chef Facebook page.
I also wanted to mention, if you’re gluten free, that about 90% of the recipes are gluten-free, and are labeled accordingly.
Enjoy!
Spring Kale Salad w/ Sweet Mustard DressingDirections:
Pull leaves from stalk of kale and tear into small pieces. Thinly slice the stalk. Place in a medium bowl. Blend dressing ingredients together in blender until smooth. Massage the kale with dressing for about 5 minutes. Stir in the rest of salad ingredients and allow to sit for 30 minutes while the flavors meld.
Full disclosure: The Amazon links are attached to my Amazon Associates account. If you make a purchase after you click on them, I receive a small percentage of the sale.
I cracked it open today and made the Tuna-less Tuna Salad:
http://workerbees.typepad.com/veggiegoesvegan/2012/04/tuna-less-tuna-salad-from-vegcookbookclub-april-cookbook-blissful-bites-by-christy-morgan.html
Both the S.O. and I really liked it. It’s quick, easy, very nutritious. I think I’ll make it frequently. I’m not a huge chickpea fan, as healthy as they may be, so this is a way to make them that is completely up my alley.
Oooooh. I’ve been eying that one. It might have to be the next one I try!
Did you use kelp granules? If so, where did you find them?
I had a little sample of “Kelp Seasoning” which included kelp and other seasoning. From Bragg’s I think.
I also had some old Dulce (which is a kind of sea vegetable) in my cupboard, but it didn’t look too promising when I started trying to chop it up, so I skipped that.
Whole Foods has a whole sea vegetable section…I think usually in the aisle that has “ethnic” foods.