In case it wasn’t obvious, I love delicious food. Food has the power to completely transform a bad day or take a meal and make it one to remember for years to come. Above all, food’s ability to heal, to improve health, similar to how spinach gives Popeye inhuman strength, is absolutely incredible. I am well aware that I am not Popeye! But kale is one food that always makes me feel like my health and strength is increasing with every bite. This really is the truest reason we have food. To nourish, to give energy and to strengthen. The food we choose to put into our bodies should be worth every bite. After a vacation, when I have been eating out frequently (due to necessity), or after a weekend of indulgence, kale salad is just what the dietitian ordered.
Music has the same ability to nourish, give energy and to strengthen. Think about how we mark every occasion with music. How music elevates a workout or instantly improve our mood. In relationships, both platonic and romantic, we have songs that represent our relationship or paint a picture of who we are as a unit. I recently discovered Giants and felt emotion surge through each lyric as the album played. As kale salad has a cleansing effect, Giants had the same effect on my mental state when I first heard it. Listening to it now, my mood is still lighter and happier than it was before. Which albums do this for you? How often do they change? Start your week off on a cleaner, healthier note! A savory, hearty, vegan kale salad and some soulful, bright tunes.
Vinyl: Andreya Triana – Giants
Cashew Kale Salad with Miso Chickpeas
Prep Time – 30 minutes
Cook Time – 1 hr 40 minutes
Total Time – 2 hours
Serves approx. 2
Ingredients
o 1 can of chickpeas, drained and rinsed
o 1 tbsp of miso paste
o 2 tbsp of olive oil, divided
o ½ c whole raw cashews
o 2 garlic cloves
o 3 tsps sesame seed oil
o 2 tablespoons fresh lemon juice
o 1/2 tsp Aleppo pepper
o 1/2 tsp honey
o 1/4 cup of water (more if needed)
o 1 bunch of kale, lacinato and/or curly kale, washed
o ¼ tsp salt
o 2-4 carrots, peeled, diced into matchsticks
o Ground black pepper, to taste
Instructions:
- Place the cashews in a bowl and cover with water. Microwave for 30 seconds and let sit for at least 90 minutes or overnight. The longer the cashews soak, the softer they will be for the dressing.
- Preheat the oven to 400 degrees F. Place the drained chickpeas in a glass bowl or in a non stick cake pan. Mix the miso and the olive oil together until well combined. Add the miso mixture to the chickpeas and mix until evenly coated and no large globs of miso are visible. Pour the chickpeas into a baking sheet and using a spatula, move the chickpeas until they are evenly spaced on the baking sheet, no more than one chickpea deep.
- Bake the chickpeas for 30-40 minutes until golden brown and semi-hard to the touch, crunchy at the least. Stir the chickpeas every 10-15 minutes to ensure even browning.
- Meanwhile, remove the center ribs from the kale leaves and chop or slice the leaves into ¼ inch ribbons. Place in a bowl.
- Pour the ¼ tsp of salt over the kale and massage the salt into the kale, softening the leaves and removing some of the bitterness. The motion will be the same as if you are rubbing butter into flour for pie dough or a pastry crust. Taking some of the leaves between your hands, massage the leaves for about 3-5 minutes total.
- Drain the cashews and put into your food processor or blender. Add in the next 6 ingredients. Blend on high until a smooth cream forms, about half as thick as peanut butter consistency. Add the other tbsp of olive oil. Blend again. If the cashew dressing isn’t quite this consistency, add in more water 1 Tbsp at a time.
- Pour the cashew dressing over the kale, add the carrots and mix well. Top with the crunchy chickpeas and serve.
Notes:
This dressing is creamy, semi-smooth, full of heart healthy fats and a good source of protein.
I tried serving this with a Gruner Veltliner. It also led me to discover that kale salad does not pair with most wines. Given the slight bitterness, the bright green flavor and lack of extremely fatty foods in this salad, it may pair better with a beer or sparkling water. Save your acidic whites for another dinner!