Take the time to therapeutic massage your kale with a great lug of olive oil and salt and also you’ll be rewarded with a soften leaf that’s good for this wholesome, scrumptious plant-based salad.
Components
- 1 massive bunch of kale (about 600g) stalks eliminated and leaves minimize into 5 mm thick ribbons
- 1 tbs extra-virgin olive oil or avocado oil
- ½ tsp sea salt
- Zest and juice of two lemons
- 3 tbs pepitas, toasted and finely chopped
- 70g (1/2 cup) Plant Parmesan
Plant Parmesan (makes about 140g or 1 cup)
- 115g (3/4 cup) cashew nuts
- 25g (1/3 cup) dietary yeast flakes
- ¾ tsp sea salt
- ¼ tsp garlic powder
Technique
Step 1.
For the plant parmesan, pulse all of the components in a meals processor till you will have a positive meal just like finely grated parmesan cheese. Retailer in an hermetic container within the fridge for as much as 2 months.
Step 2.
Place the kale, oil and salt in a big bowl and, utilizing your fingers, therapeutic massage the kale for 3–4 minutes, or till it softens and turns into beautiful and tender. Add the lemon zest and juice to the bowl along with the pepitas and toss to mix, then sprinkle over half the plant parmesan. Serve.
Serves 4
Eat Extra Vegan by Luke Hines.
Obtainable now. Printed by Plum. Pictures by Mark Roper. Go to Booktopia to buy.
