Blissful Bites (20 page)

spring kale salad with sweet miso dressing

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When we switch to a plant-based diet, others often assume that all we eat is salads. While I love me some salad, it's not the only thing we plant-lovers eat. But If I had to eat only salads, I'd be perfectly content munching on these for a lifetime. Yes, they are
that
good. And salads are not just for chicks either. Munch on that.

spring

                        

spring kale salad with sweet miso dressing

goddess mint dressing

creamy basil dressing

lemon-miso dressing

summer

                        

avocado, strawberry, and grape tomato salad

summer fruity kale salad

zucchini “pasta” with mint-cashew pesto sauce

raw pasta with almond sauce

cilantro-lime dressing

autumn

                        

arugula-edamame salad with orange-sesame vinaigrette

fall harvest fruit salad

open sesame dressing

sweet pumpkin dressing

winter

                        

apple salsa

blood orange and fennel salad with sweet mustard dressing

ginger-miso dressing

creamy dulse dressing

anytime

                        

not-your-average cabbage slaw

mac n' kale salad

balsamic vinaigrette

blissed caesar dressing

• Makes 5 to 7 servings •
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If you've been scared to try kale raw, this salad is for you! This is the tastiest way I've ever had raw kale. You are sure to fall in love with this salad, as many people have before.

2 bunches kale, washed

1 cup cherry tomatoes, sliced in half

1 small fennel bulb, thinly sliced

2 avocados, cubed

2 tablespoons dulse flakes, for garnish

sweet miso dressing

1 lemon, zested and juiced

2 tablespoons yellow or white miso

2 tablespoons stone-ground mustard

2 tablespoons maple or brown rice syrup

2 tablespoons nutritional yeast

Salt and black pepper, to taste

Filtered water, as necessary

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 or by hand until smooth. Massage the kale with dressing for about five minutes. Stir in the rest of salad ingredients and allow to sit for 15 minutes, while the flavors meld.

• Makes about 1 cup

I haven't tasted many tahini-based dressings that I've liked, so I made up my own. Paired with mint and the perfect amount of sweetness, this is sure to be a hit.

3 tablespoons tahini

3 tablespoons apple cider vinegar

2 tablespoons tamari

2 tablespoons maple or brown rice syrup

2 tablespoons lemon juice

¹
⁄
₄
cup fresh mint

Filtered water, as necessary

Blend all ingredients except filtered water in blender or food processor. Add water as needed to get the consistency you desire. Refrigerate up to one week.

creamy basil dressing

• Makes about 2 cups

This is like pesto, but it's a dressing.

¹
⁄
₃
cup cashews, soaked 3 hours

¹
⁄
₃
cup pine nuts, washed

1 cup basil, packed

1 tablespoon white miso

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

¹
⁄
₂
teaspoon sea salt

Pinch black pepper

Filtered water, as necessary

Drain nuts. Combine all ingredients except filtered water in food processor and blend until well combined and no lumps remain. Add filtered water to get the consistency you prefer. Refrigerate up to one week.

• Makes about
¹
⁄
₂
cup