Vegan Kale Salad & Healthy Taste of LA W/ Dr Colin Campbell

Dr. Campbell made 2 keynote speaches and had a question-and-answer session.

 Cooking Demos with various chefs.
 Here's a brief summary of the recipes that were demonstrated:
-Chef Ramses Bravo demonstrated Oatmeal "French Toast", Banana -Pecan Bars, Coconut-Vanilla Granola and Dried Peach Sauce
-Chef Eric Tucker, Executive chef of Millennium Restaurant in San Francisco demonstrated Roasted Portobello Mushroom over a spelt Berry and Black Bean salad with Salsa Verde, Seaweed Salad with Bean Sprout and Miso Dressing
-Chef AJ made very delicious kale chips
-Ann Gentry, CEO of Real Food Daily Restaurant made Maple-Dijon Tempeh and Vegetable stew that is absolutely yummy
-Chef Eric LeChasseur from Seed Kitchen Restaurant made Butternut Squash and Kidney Bean Potage, Hazelnut Baci, and seaweed Salad with Bean Sprouts and Miso dressing

-Lindsay Nixon made Chocolate zucchini muffins, carrot cake cupcakes and instant cookie dough.
I bought several cook books from these presenters. They include: The Nut Gourmet, The Artful Vegan, The Millennium Cookbook, Vegan Family Meals, The Real Food Daily cookbook, The Happy Herbivore and Love Sante.

I loved the Kale Chips so much that I decided to make a Kale salad with the same dressing. :) It was made several times befoe coming up with this winning recipe~  :)
Vegan Kale Salad

4-6 heads curly kale, torn into pieces
½ Fuji apple, diced into cubes
¼ Red onion, diced into cubes
6 Cherry tomatoes, halved
4 oz Cranberries
4 oz Walnuts

Nut Dressing:
8 ounces raw pine nuts
8 ounces raw cashews
1 cup nutritional yeast
¾ cup of lemon juice
½ cup low sodium miso paste

Black pepper, dash
Salt, dash
Mrs. Dash, dash
Garlic powder, ½ tsp
Onion powder, ½ tsp
1 generous teaspoon red pepper flakes

Place all the dressing ingredients into a food processor and process until smooth and creamy. Water or olive oil may be added to give it a creamy consistency.
Place all the dry ingredients and seasoning into a large bowl and pour the nut mixture over the kale. Using gloves, massage nut mixture into kale until it is well coated.


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Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.