Blissful Bites (24 page)

This is a great way to sneak sea veggies into a salad or wrap. You can learn all about sea vegetables on page 166. Dulse happens to be a favorite of mine.

1 cup pumpkin seeds

1 tablespoon Dijon mustard

3 tablespoons balsamic vinegar

2 tablespoons capers

1 package Mori Nu silken tofu

2 tablespoons tamari or soy sauce

2 tablespoons dulse flakes

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teaspoon ginger, grated

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cup lemon juice

1 teaspoon vegan Worcester sauce

Blend all ingredients in a blender until well combined and no chunks remain. Refrigerate up to four days.

• Makes 4 to 6 servings

Coleslaw can be pretty boring, but this version is not at all! You'll love the flavors, the crunch of the walnuts, and the tartness of the cranberries.

5 cups cabbage, shredded (can be mix of green and red)

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cup walnut pieces, toasted

2 celery stalks, diced or on the diagonal

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cup red onion, diced (optional)

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cup dried cranberries (unsweetened if available)

slaw dressing

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cup vegan mayonnaise

1 tablespoon relish

1 tablespoon Dijon mustard

1 tablespoon brown rice or maple syrup

Pinch sea salt and black pepper

1 teaspoon celery seed

Whisk together all dressing ingredients in a small bowl. Toss with salad ingredients and let sit for 15 minutes to let flavors meld. Keep cool until serving.

• Makes 3 to 4 servings

Sort of like mac ‘n' cheese, but with kale instead of pasta. For anyone who hasn't had kale raw, this salad is the perfect starter dish.

1 bunch curly kale, washed, leaves removed from stalk and torn into small pieces

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cup nutritional yeast

1 teaspoon olive oil

Dash apple cider vinegar

1 tablespoon tamari

1 avocado, diced

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cup sun-dried tomatoes (not in oil), soaked 10 minutes, then chopped

Combine first five ingredients in a bowl and massage kale with your hands for five minutes. Stir in the rest of the ingredients. Refrigerate for 15 minutes to let flavors blend.

mac n' kale salad

• Makes about
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cup

This is like traditional balsamic vinaigrette only healthier and with less oil. I like my balsamic dressings a little bit on the sweet side, but you can use less maple syrup if you prefer it more savory.

1 tablespoon olive oil

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cup balsamic vinegar

1 teaspoon lemon zest

Pinch sea salt and black pepper

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cup lemon juice

2 to 3 teaspoons maple or brown rice syrup

1 clove fresh garlic, sliced (optional)

Sea salt, to taste

Blend dressing ingredients in a blender or whisk by hand. Add sea salt to taste. Refrigerate up to one week.

• Makes about 1 cup