Tahini Avocado Kale Salad

I basically never eat salad because honestly I think it’s a waste of time. Like most humans, I find salad to be bland, unsatisfying, and I rarely eat one that adequately fills me up. I’m of the mindset that if you’re already not eating meat, eggs, or dairy, you should eat filling, hearty meals and the idea of forking leaves from a salad pretty much never sounds appealing. HOWEVER. I recently found one salad that I love and have been making on repeat for the last couple months because it’s satisfying, tasty, and dead simple. It was inspired by something I ate at my friend Justin’s house using three of my favorite ingredients (avocado, nutritional yeast, and tahini). SHWWWIIINNNGGGGGG.

avocado tahini kale salad

The salad is less of a recipe and more of a combination of ingredients that I throw together in a bowl and mash up a little bit. I add chopped nuts (whatever I have on hand, usually almonds) and lots of pepper and lemon juice. The key is to massage the kale a bit (with your hands or kind of macerate it a little with a spoon) to make it a little less bitter. I like dinosaur kale, but I’m sure this would be good with curly kale, too.

avocado tahini kale salad

Tahini Avocado Kale Salad

4 cups of dinosaur kale, chopped into strips

1 ripe avocado

3-4 tablespoons of lemon juice

1/3 cup tahini

1/4 cup chopped nuts (optional)

pinch of salt

a couple pinches of black pepper

a pinch of red pepper flakes

Place the kale, avocado, tahini and lemon juice in a large bowl. Mash the avocado into the kale with hands or a spoon. You may need to thin the dressing with a teaspoon of water or lemon juice if it’s overly clumpy. Mix in nutritional yeast, nuts, salt, pepper, and red pepper flakes and serve.

Posted in Recipes | Tagged , , , | Comments Off on Tahini Avocado Kale Salad

Ginger Carrot Sweet Potato Soup

ginger carrot sweet potato soup

Happy New Year, my lovers and enemies. We’re three weeks into 2018 and in my professional opinion the year is off to a Pretty Good Start. The big, exciting news in my life is that Ben and I got a new puppy two weeks ago. Her name is Cleo and she’s a six month old Labrador Retriever mix. Also, I made this dope ginger carrot sweet potato soup three times in three weeks, so things are obviously going swimmingly.

I am already the dog mom I always hoped to be/always dreaded I’d become. 85% of my conversations with Ben are about whether she’s pooped, eaten, or peed in the last two hours, or whether we think she’ll sleep through the night. We left the dog park today after some bigger dogs were biting her neck a little too much. AM I A HELICOPTER PARENT? Maybe. Cleo has chewed through not one, but TWO computer chargers this week and she puked all over the backseat of my car yesterday. She’s really fucking cute, though, and she’s my best friend in the world.

If you’ve made it three weeks into January and are still keeping your New Year’s resolutions, I applaud you. I only ever make joke resolutions because I believe I should only attempt self-betterment when I feel ready for it, not just because it’s the start of the Gregorian calendar year. But if you make them, that’s cool too! Writing down resolutions can be a useful way to reboot and feel renewed and refreshed. If you’re testing out veganism or just trying to eat a bit healthier this month/year, this ginger carrot sweet potato soup will be your best friend. It is healthy AF, free of gluten, probably Paleo (I don’t really know what that means), and very tasty. It’s good topped with homemade croutons and cilantro. For another variation, I recommend adding a little curry powder and a splash of coconut milk!

Ginger Carrot Sweet Potato Soup

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • about 3 cups carrots, cut into 1” pieces (about 5 large carrots)
  • about 3 cups sweet potatoes, cut into 1” pieces (about 2 large sweet potatoes)
  • 4 cups vegetable stock OR water + bouillon
  • juice of 2 lemons
  • 1 tablespoon peeled & grated fresh ginger
  • salt and pepper to taste
  • a few slices of your favorite bread, cubed and toasted (optional)

In a large pot or dutch oven, sauté the onion and garlic in coconut oil until soft, 5-7 minutes. Add the other ingredients and cover. Cook over medium heat until the carrots and sweet potatoes are very soft, about 20 minutes. Blend the soup in batches and season with salt, pepper, and lemon juice to taste.

ginger carrot sweet potato soup
Posted in Recipes | Tagged , , , , , , , | Comments Off on Ginger Carrot Sweet Potato Soup

Vegan Raspberry Linzer Cookies

vegan raspberry linzer cookies vegan raspberry linzer cookies

I low key hate baking, so I decided to make Christmas my own personal hell this year and bake six dozen cookies to bring to Ben’s parents’ house for the holiday (including these vegan raspberry linzer cookies, beebs!). I’ve never especially liked baking because it’s less forgiving than cooking; it doesn’t typically allow for the creative liberties (fuck ups) I like to take (accidentally make) while cooking. Messing up the ratios of fats, rising agents, and flour can totally ruin any baked good, as any person who has ever touched a whisk and all-purpose flour probably knows. I suppose that, like anything, I’ll get better with practice and some day might know how to eyeball bread dough or cake batter. That day is not today.

For the sake of self betterment and holiday spirit and all that other bullshit, I picked three recipes from The Perfect Cookie and made some adaptations as I went. I didn’t have cookie cutters so I used the metal ring lid to a mason jar and the cap to a jar of cinnamon to cut the cookies (#jankyAF but also #resourceful?). If you have cookie cutters, use those. Note: you can use any high-quality jam or preserves in the center, I just really like raspberry.

Vegan Raspberry Linzer Cookies

2 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
14 tablespoons margarine, softened
1 cup sugar
½ teaspoon almond extract
1 cup jam (blackberry, raspberry, cherry, etc)
Confectioners’ sugar for dusting

1. Combine flour, baking powder, salt, and cinnamon in a medium bowl. In a separate large bowl (or the bowl of a stand mixer if you have one), beat the margarine and sugar until fully incorporated and no chunks of margarine remain. Add the almond extract and beat into the creamed margarine and sugar. Add the flour mixture into the margarine/sugar mixture in three batches until just combined, scraping down the sides of the bowl as needed. Divide dough in half. Form each half into 5-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.

2. Preheat oven to 375*. Let chilled dough soften on counter for 10 minutes. Line 2 baking sheets with parchment paper. Roll 1 disk of dough into 13-inch circle, about 1/8 inch thick, on a lightly floured counter. Using 2 1/2-inch cookie cutter (or the top to a mason jar lolol) cut out 20-24 rounds, rerolling dough scraps as needed. Space cookies ½ inch apart on prepared sheets. Bake until edges are lightly browned, 7-8 minutes. Let cookies cool on sheets for at least 5 ­minutes, then transfer to wire rack. Let the cookies cool completely.

3. Roll out the second dough disk into 13-inch circle, about 1/8 inch thick. Using 2 1/2-inch cookie cutter, cut out 24 rounds. Using 1-inch cookie cutter (or the top to a spice jar), cut circle from center of each cookie. Space cookies ½ inch apart on prepared sheets. Bake until edges are lightly browned. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.

4. Once the cookies are completely cooled, take one cookie with no hole in the center and spread raspberry preserves around with a spoon. Take a cookie with the center cut out and place on top (the sheet-side down). Repeat with all cookies, then sprinkle tops with confectioners’ sugar.

Posted in Recipes | Tagged , , , , , , , | Comments Off on Vegan Raspberry Linzer Cookies

Vegan Espresso Dark Chocolate Truffles

vegan espresso dark chocolate trufflesvegan espresso dark chocolate truffles

Most of us need few excuses to dig into a plate of chocolate truffles, especially when coffee is involved.
My take on vegan espresso dark chocolate truffles combines a velvety chocolate base with just enough espresso
flavor to give you your caffeine fix. The fact that this version is vegan, kosher for Passover, and
healthy (no added sugar!) is just icing on the cake.
I make these truffles with whatever nuts I have on hand (hazelnuts are to die for and make them taste
like Nutella). Roll them in cocoa powder, unsweetened shredded coconut, sprinkles, or shaved dark chocolate.

Vegan Espresso Dark Chocolate Truffles (Vegan)

Makes about 15
1 cup cashews
½ cup almonds
1 cup pitted medjool dates (roughly 10-12, depending on size)
¼ cup cocoa powder, plus ½ cup for coating
1 teaspoon ground coffee

Combine the cashews and almonds in a food processor and process until very finely ground. With the
motor running, add the pitted dates one by one until a consolidated dough begins to form. Add the
cocoa powder and ground coffee and process until fully incorporated.
Working with 1 tablespoon of dough at a time, roll the dough into balls. Pour ½ cup cocoa powder into
a shallow dish and roll the balls around until coated. Serve at room temperature, or place in the
refrigerator until ready to serve.

This post originally appeared on The Nosher.

Posted in Recipes | Tagged , , , , , , , , , | Comments Off on Vegan Espresso Dark Chocolate Truffles

©2017 Veganizzm. Design, calligraphy and illustrations by Pati Mo / Developed by Tyler Schappe

Subscribe to the Veganizzm Newzzletter!