{"id":2589,"date":"2011-10-17T08:22:12","date_gmt":"2011-10-17T15:22:12","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=2589"},"modified":"2011-10-17T09:15:10","modified_gmt":"2011-10-17T16:15:10","slug":"meatless-monday-kale-salad-from-vegan-family-meals","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/","title":{"rendered":"Meatless Monday: Kale Salad from Vegan Family Meals"},"content":{"rendered":"
<\/div>

\"\"<\/p>\n

Ann Gentry, owner of Real Food Daily in Southern California, shares with us a beautiful and\u00a0nutritious\u00a0recipe from her new vegan cookbook, Vegan Family Meals: Real Food For Everyone<\/a><\/em>. This kale salad includes roasted vegetables and a unique tahini based dressing. You could always serve it on it’s own or pair it with the marinated tempeh dish found below. I can’t wait to try it!<\/p>\n

Harvest Kale Salad with\u00a0Sweet Mustard Tempeh\u00a0and Saffron-Orange\u00a0Tahini Dressing<\/strong><\/p>\n

Kale gets really sweet and delicious when it has been exposed to frost; therefore, winter kale such as\u00a0lacinato (also known as \u201cdinosaur kale\u201d) is ideal to use in a raw salad. Be sure to cut out the spine from the\u00a0leafy part, as the spine can be too tough to chew. Beets and sweet potatoes are a fantastic combo that roast\u00a0beautifully. However, this salad is a great opportunity for you to roast whatever vegetables you have on\u00a0hand\u2014regular potatoes, winter squash, or even carrots would also be lovely.\u00a0<\/em><\/p>\n

Serves 4<\/p>\n

\"\"ROASTED VEGETABLES<\/strong><\/em><\/p>\n

2 medium garnet yams (about\u00a01 pound), peeled and cut into\u00a0\u00bd-inch cubes
\n4 medium red beets (about 14\u00a0ounces), peeled and cut into\u00a0\u00bd-inch cubes
\n1\u00bd tablespoons olive oil
\n1 clove garlic, minced
\n\u00bc teaspoon fine sea salt
\n\u00bc teaspoon freshly ground black\u00a0pepper<\/p>\n

DRESSING<\/em><\/strong><\/p>\n

\u00bd cup fresh orange juice
\n\u00b9\u20443 cup raw tahini
\n2 tablespoons brown rice vinegar
\n1 clove garlic, minced
\n\u00bd teaspoon fine sea salt, plus\u00a0more to taste
\n\u00bc teaspoon saffron strands\u00a0(optional)
\n2 tablespoons extra-virgin olive\u00a0oil
\nFreshly ground black pepper<\/p>\n

ASSEMBLY<\/strong><\/em><\/p>\n

1 bunch lacinato kale (about 10\u00a0ounces), stems removed and\u00a0leaves cut into \u00b9\u20448-inch strips\u00a0(about 4\u00bd cups)
\n3 cups loosely packed baby\u00a0spinach
\n1 cucumber, peeled, seeded, and\u00a0cut into \u00bd-inch pieces
\n1 red bell pepper, cut into \u00bd-inch\u00a0pieces<\/p>\n

Sweet Mustard Tempeh<\/em> (recipe\u00a0follows), warm or at room\u00a0temperature<\/p>\n

Assembly:<\/em> Toss the kale, spinach, cucumber, and bell\u00a0pepper in a large bowl with enough of the dressing to\u00a0coat. Add the tempeh and the roasted yams and beets,\u00a0and toss again, adding more dressing if necessary. Transfer\u00a0the salad to a platter. Garnish with the almonds and\u00a0serve.<\/p>\n

Roasted Vegetables:<\/em> Preheat the oven to 400\u00b0F. Line a\u00a0large, heavy baking sheet with parchment paper. Toss\u00a0the yams and beets in a large bowl with the oil, garlic,\u00a0salt, and pepper to coat. Transfer to the prepared baking\u00a0sheet and roast, tossing after the first 20 minutes, until\u00a0the yams are tender and browned, about 40 minutes. Let\u00a0cool completely.<\/p>\n

Dressing:<\/em> Whisk the orange juice, tahini, vinegar, garlic,\u00a0the 1\/2 teaspoon salt, and the saffron in a medium bowl to\u00a0blend. Gradually whisk in the oil to blend well. Season to\u00a0taste with salt and pepper.<\/p>\n

Sweet Mustard Tempeh<\/strong>
\nThe tempeh needs at least an hour to marinate. This is a\u00a0good do-ahead step, either the day before or make it your first order of business when you come into your\u00a0kitchen to begin preparing the meal.<\/em><\/p>\n

Serves 4<\/p>\n

3 tablespoons tamari
\n2 tablespoons Dijon mustard
\n2 tablespoons pure maple syrup
\n2 tablespoons water
\n1 tablespoon minced garlic
\n2 teaspoons neutral cooking oil
\n1 (8-ounce) package grain-based\u00a0tempeh, halved horizontally,\u00a0then cut into 1\/2-inch cubes.<\/p>\n

Whisk the tamari, mustard, maple syrup, water, garlic,\u00a0and oil in a 9- to 10-inch saut\u00e9 pan to blend. Add the\u00a0tempeh and turn to coat. Arrange the tempeh in the pan\u00a0so it is in a single layer and submerged in the marinade.\u00a0Set aside to marinate for at least 1 hour, or cover and\u00a0refrigerate overnight.<\/p>\n

Set the saut\u00e9 pan over medium-low heat. Cover and\u00a0cook until the tempeh is hot and the marinade has\u00a0reduced, about 15 minutes. Serve the tempeh warm or at\u00a0room temperature.<\/p>\n

Thanks Ann for sharing this delicious recipe with us! Be sure to check out Ann’s Interview Series<\/a> on our blog too!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Ann Gentry, owner of Real Food Daily in Southern California, shares with us a beautiful and\u00a0nutritious\u00a0recipe from her new vegan cookbook, Vegan Family Meals: Real Food For Everyone. This kale salad includes roasted vegetables and a unique tahini based dressing. You could always serve it on it’s own or pair it with the marinated tempeh dish found below. I can’t wait to try it! Harvest Kale Salad with\u00a0Sweet Mustard Tempeh\u00a0and Saffron-Orange\u00a0Tahini Dressing Kale gets really sweet and delicious when it has been exposed to frost; therefore, winter kale such as\u00a0lacinato (also known as \u201cdinosaur kale\u201d) is ideal to use in a raw salad. Be sure to cut out the spine from the\u00a0leafy part, as the spine can be too tough to chew. Beets and sweet potatoes are a fantastic combo that roast\u00a0beautifully. However, this salad is a great opportunity for you to roast whatever vegetables you have on\u00a0hand\u2014regular potatoes, winter squash, or even carrots would also be lovely.\u00a0 Serves 4 ROASTED VEGETABLES 2 medium garnet yams (about\u00a01 pound), peeled and cut into\u00a0\u00bd-inch cubes 4 medium red beets (about 14\u00a0ounces), peeled and cut into\u00a0\u00bd-inch cubes 1\u00bd tablespoons olive oil 1 clove garlic, minced \u00bc teaspoon fine sea salt \u00bc teaspoon freshly […]<\/p>\n","protected":false},"author":10934,"featured_media":2568,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,489,22],"tags":[454,406,401,377,16],"class_list":["post-2589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-meatless-monday","category-recipes","tag-ann-gentry","tag-kale","tag-salad","tag-tempeh","tag-veganism"],"yoast_head":"\nMeatless Monday: Kale Salad from Vegan Family Meals - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meatless Monday: Kale Salad from Vegan Family Meals - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Ann Gentry, owner of Real Food Daily in Southern California, shares with us a beautiful and\u00a0nutritious\u00a0recipe from her new vegan cookbook, Vegan Family Meals: Real Food For Everyone. This kale salad includes roasted vegetables and a unique tahini based dressing. You could always serve it on it’s own or pair it with the marinated tempeh dish found below. I can’t wait to try it! Harvest Kale Salad with\u00a0Sweet Mustard Tempeh\u00a0and Saffron-Orange\u00a0Tahini Dressing Kale gets really sweet and delicious when it has been exposed to frost; therefore, winter kale such as\u00a0lacinato (also known as \u201cdinosaur kale\u201d) is ideal to use in a raw salad. Be sure to cut out the spine from the\u00a0leafy part, as the spine can be too tough to chew. Beets and sweet potatoes are a fantastic combo that roast\u00a0beautifully. However, this salad is a great opportunity for you to roast whatever vegetables you have on\u00a0hand\u2014regular potatoes, winter squash, or even carrots would also be lovely.\u00a0 Serves 4 ROASTED VEGETABLES 2 medium garnet yams (about\u00a01 pound), peeled and cut into\u00a0\u00bd-inch cubes 4 medium red beets (about 14\u00a0ounces), peeled and cut into\u00a0\u00bd-inch cubes 1\u00bd tablespoons olive oil 1 clove garlic, minced \u00bc teaspoon fine sea salt \u00bc teaspoon freshly […]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/\" \/>\n<meta property=\"og:site_name\" content=\"HappyCow\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HappyCow\" \/>\n<meta property=\"article:published_time\" content=\"2011-10-17T15:22:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-10-17T16:15:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner11.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"180\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"eatyourveggies\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@happycow\" \/>\n<meta name=\"twitter:site\" content=\"@happycow\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"eatyourveggies\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/\"},\"author\":{\"name\":\"eatyourveggies\",\"@id\":\"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/b0881c4bf31c36823510fdcd2eb92e6f\"},\"headline\":\"Meatless Monday: Kale Salad from Vegan Family Meals\",\"datePublished\":\"2011-10-17T15:22:12+00:00\",\"dateModified\":\"2011-10-17T16:15:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/\"},\"wordCount\":619,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner11.jpg\",\"keywords\":[\"Ann Gentry\",\"Kale\",\"salad\",\"tempeh\",\"Veganism\"],\"articleSection\":[\"Cooking\",\"Meatless Monday\",\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/\",\"url\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-kale-salad-from-vegan-family-meals\/\",\"name\":\"Meatless Monday: Kale Salad from Vegan Family Meals - 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