Though the passionate devotion to kale that was prevalent in the last decade or so seems to have peaked, it’s still a most valuable vegetable. Here’s a concise collection of vegan kale recipes, including main dishes, side dishes, smoothies, and soups. You’ll also find kale chips and even an offbeat kale ice cream!
Kale varieties: Kale is in the family of cruciferous vegetables, along with broccoli and cauliflower. It comes in several varieties, the most common of which are the curly green, lacinato (also called dinosaur kale), and Russian.
Fresh oranges plus their juice and zest pep up this lively spinach and millet salad. Cherry tomatoes, red onion, and sprouts make it as festive to the eye as it is to the palate.
The first time I had a millet salad was at the home of a friend; not only did I love it, but I was impressed with the enthusiasm with which other guests ate it. Bland yet nourishing, millet doesn’t normally causes much excitement. It does, however, create a lovely blank canvas upon which a lovely salad like this one can built.
Bland in flavor and often mushy in texture, millet may not inspire culinary excitement, but it’s versatile, nourishing, and gluten-free. This guide to millet offers tips on buying, ideas for using, and plenty of links to recipes.
If this tiny, round yellow seed looks familiar to you, it may be because it’s also a common component of birdseeds mixes. But this versatile grain isn’t just for the birds; let’s start exploring …
There are several ways to vary Russian Beet Salad, which is also called “Vinegret,” though the constant ingredients are beets (obviously) and potatoes. Deliciously marinated, it’s a classic salad or side dish that’s traditionally served at holidays and special occasion, though it’s easy enough to make for everyday meals.
The sweetness of beets and the tang of pickles and/or sauerkraut complement another’s flavors, and potatoes add mellowness and heft. If you’d like a bit more background on this dish (and another version), you can find it here.