I wanted to blog these recipes yesterday but I was sick in bed all day 😦 I’m still recovering but feeling much better . . .so this is my Saturday night! I love love love this Marinated Kale Salad and make it pretty often as a dinner side. And you can’t go wrong with this soup . . . there are so little ingredients to it and it’s a really warm, comforting recipe for the winter ❤
Ingredients – Sweet Potato Cauliflower Soup
*I doubled this recipe which is why there’s more ingredients than what’s listed below!
-1 teaspoon olive oil
-1 medium onion, diced
-3 garlic cloves, minced
-1 large sweet potato, peeled & diced
-1/2 head cauliflower, cut into florets
-4 Cups vegetable broth
-1 Cup water
-1 -2 Tablespoons apple cider vinegar
Directions
-Soak cauliflower florets in a a large bowl of cold water for 5 minutes or longer (this will remove dirt that might be lingering & also helps draw out any bitter flavors). Drain & shake off excess water before cooking
-Heat olive oil in a medium sized pot. Sauté onion until glossy. Add garlic & continue cooking, stirring often, until garlic becomes fragrant, about 3 minutes
-Add sweet potato & cauliflower & cook for 1 -2 minutes, & then add vegetable broth & water. Cover pot & reduce heat to low. Uncover & let simmer 15 – 20 minutes, until sweet potato is fork tender
-Puree with an immersion blender until smooth
-Stir in 2 Tablespoons apple cider vinegar & bring to another quick boil, & simmer for an additional 3 minutes
-Serve hot & garnish with optional toppings : pumpkin seeds, green onion, pine nuts, parsley, croutons, or vegan sour cream
Ingredients – Marinated Kale Salad
-1 lb tuscan or curly kale, stemmed & coarsely chopped
-3 Tablespoons extra virgin olive oil
-3/4 teaspoons himalayan pink salt, divided
-1 shallot, thinly sliced
-1/2 teaspoon toasted sesame seeds
-1 Tablespoon fresh lemon juice, I used more
-2 teaspoons dijon mustard
-2 teaspoons vegan mayonnaise
-1 garlic clove, minced
-14 oz can chickpeas, drained & rinsed
-1/4 teaspoon freshly ground pepper
-Hemp hearts for topping
Directions
-Massage kale with olive oil & 1/2 teaspoon salt in a large bowl, coating all surfaces, about 2 minutes. Let stand at room temperature for at least 15 minutes & up to 1 hour
-Combine shallot & sesame seeds in a small bowl & set aside. Combine lemon juice, mustard, mayonnaise, & garlic in small bowl & set aside
-Add lemon juice mixture & chickpeas to softened kale, toss well. Stir in remaining 1/4 teaspoon salt & pepper. Top with onion mixture & hemp hearts
XOXO
